ElsieD

I added some handfuls of craisins and raisins to the dough and literally poured the batter into my hamburger bun pans. It made 12 buns. I had some dough left over which I baked in small springform pan. It was all baked at 450F for 45 minutes. We ate the small one and found it to be much like the buns I make using a focaccia recipe, except that we prefer the focaccia ones. The focaccia recipe is quicker, easier, and not nearly as much of a PITA. Also, I found the bread had a "wet" texture to it that was rectified when I toasted it. I expect that the buns, since we eat them toasted, will be fine. One of these days I 'll try again as my starter is strong. If that doesn't work out, I'll be saying goodbye to sourdough.

Those are big cilantro roots. The cilantro I get has roots a lot smaller than that.

I agree - the celery leaves are the best part of celery. I also like broccoli stalks. I always buy the whole thing and use the florets in one dish, usually a stir fry and the peeled stalks in another, frequently as a side vegetable on it's own. I must admit, though, I don't think I have ever seen parsley with the root attached, although I do buy cilantro that way.

I tried to shape my sourdough but it is so slack it is impossible to shape. Any suggestions? Pour it into a baking pan? Add more flour?

Thank you for taking us along on your trip. How many miles do you travel?

Sounds weird, but then I thought the same thing about popcorn ice cream until I made it.

@dcarch stunning plating, as usual. I swear they are works of art.

Oops. I have made a note to not let the dough rise before putting it in the fridge. I just checked the refrigerated dough and it had almost doubled. I knocked it back down. Tomorrow I plan on splitting the dough in three and baking baguettes in this. I hope I end up with something edible.

I fed my starter last night and with the discard made a biga. Today, just before I went out around 1:00pm I mixed up the dough using the dough hook on the Kitchenaide. Out I went, figuring it would take a long time to double. When i got home, about 2 1/2 hours later, the dough had more than doubled. I was expecting it to take a lot longer. I punched the dough down, gave it a few folds and stuck it in the fridge. I'm going to keep an eye on it until it cools completely in case it decided to double up or more again. I also plan to give it a few more folds. Tomorrow I will bake some bread with some of it. Does anyone see anything wrong with this plan?

They still did not answer the very specific question "will it fit a 1/4 sheet tray". Instead, they once again recommended using the trays that come with the unit. They did, however, give me the inside dimensions which are: 13.8" wide, 4.6" high and 14.1" diameter.

If the Sharp people had done their due diligence i.e. read eGullet, they would have known what to improve on.

Serious Eats had a post about this. I had never hear of it. I am sure some, maybe a whole bunch of you are familiar with it. What's it like? How do you use it? The 100 ml bottle Serious Eats used was $32.95 and 43 ml was used for one recipe, Spaghetti con la colatura di alici. So, not cheap.

This does not appear to be available at Best Buy in Canada. It seems the head space is rather small - only 4". You cannot bake bread in it. I have asked if it takes a 1/4 sheet pan. When I get an answer, I'll update this post. I have the CSO and love it, and it did not cost me $400 US. For that price, I can buy 2 CSO's. What is interesting is that a second portable steam oven is coming on the market. Other manufacturers can't be far behind which will be s good thing. Edited to add: they did not answer my very simple question "will it fit a 1/4 sheet tray". Their response was to recommend using the trays that come with it. I wrote a second note asking them to address the actual question. I'll update the update when I get one.

@gfweb Those mashed potatoes with arugala look interesting. I wonder how that might work with baby spinach?

I made a 13" one the other day and the lid popped off after about 6 minutes in the oven. Makes quite a noise. That happened once before, when I first started making pullman loaves.

https://www.kingarthurflour.com/recipes/a-smaller-pain-de-mie-recipe Does this help?

Does this recipe have a name?

I was pretty sure an eGullet member had mentioned them but I couldn't remember who. I just came in from buying the PC brand strawberries and they are delicious. Can't stop eating them. Not quite as good as the field grown ones in season but if they have these all the time in the off-season, I'll be a happy camper. They are my favourite fruit.

Those potatoes look good. I'll have to try that, maybe with a few sprigs of fresh thyme thrown in.

I'll check out the PC brand. It would seem strange that if both are grown in a greenhouse that they would taste differently. Different type of strawberry, maybe. I bought some grape tomatoes the other day called Sugar Bombs that are insanely delicious. Interestingly, they too come from Kingsville, Ont. But it clearly states USA grown. So, do they just pack them there?

I bought some the other day. The are very pretty and taste like.......nothing. I won't be buying them again.

https://www.steamahead.com.au This is, the ad claims, the first cookbook using a steam oven. If you click on it, you will see the table of contents.

Oooh....Are you doing a Japan blog? (She asked hopefully.)

Yes, thank you. I wondered if it was Kingsville because I have had other stuff from the greenhouses there.

Where are the greenhouses located? I'll look for them. Thank you.