ElsieD

Nor have I, but then I'm usually in the cheap seats so no access to these clubs/lounges.

@chefmd Wow, that's impressive.

I love aged cheddar cheese with my apple pie. I wouldn't thank you for giving me ice cream. I too looked at the recipe and the idea of sage seems strange to me, especially 2 tablespoons worth. I'll be curious to read the result.

That's for Canada, maybe the exclusions are different elsewhere?

When my starter was still alive, I made pancakes a few times.

I am a Luddite when it comes to computers. At the risk of embarrassing myself what is firmware as it relates to the control freak?

I lay the bags flat on a sheet pan to freeze them and once frozen, I stack them. I find it takes up the least amount of freezer space.

That looks good. I take it that 325F is the best temperature or would you dial it up or down next time?

After the hour and NPR are up, I strain it and reduce it if need be. It gets frozen in 1 cup portions in zip-lock bags.

For lunch I make only what we will eat. Dinner recipes I scale to feed two people and if there happens to be leftovers John has them for lunch the next day. What I am bad at is buying too much and not eating it all up. Stuff like fresh vegetables or packaged goods with expiry dates.

I too make something similar. I use flour tortillas, layered in a springform pan. The innards include corn, ground beef, sweet peppers (no green ones, thank you very much), spices, tomato sauce, onions and mozarella and cheddar cheese. The very top has parmesan cheese sprinkled on top and it is baked. I haven't made this in a while, I need to rectify that.

I have done eye of round sous vide although at a lower temperature than you want to do. Sliced thinly, across the grain, it was nice and tender. Some people don't find it "beefy" enough but we enjoyed it.

I've never seen Wondra here but I think this must be the Canadian equivalent. I use it to thicken gravy and it works well to make lump free gravy.

I'm guessing 350 would be the temperature, although I did a grilled cheese on it at 350 and I ended up turning it to 375.

@Darienne Would you mind sending it to me too, please?

Thanks for taking the time to post this. Unfortunately it is no longer $1.99.

And so.....she added another Kindle book to her rapidly growing collection. Thank you @Toliver. What I REALLY need is a book on candy making, not chocolate particularly, but fudge, hard candies, toffies, etc.

@Kim Shook Do you have a link to those sausage balls?

Dinner tonight consisted of strip loin steak cooked sous vide, odds and sods of vegetables that needed to get eaten and twice baked potatoes.

Today I decided to use the Control Freak to sous vide a strip loin. I set the probe to 133 and set the timer for an hour and a half. When time was up I set my Lodge cast iron pan on the CF and set the temperature to 450. The steak was dried well and seasoned and when the temperature hit 450 in went the oil followed by the steak. It took maybe a minute, minute and a half to sear. It was done the way we like it. The picture is of the end product - the lighting in the picture is not very good.

@Smithy In Ontario, campers can also stay at casinos. My sister and BIL parked their RV at the casino in our city a couple of weeks ago for a couple of nights. They also park at Walmart when in the US of A.

I do this all the time except I cook it for 60 minutes. Lovely stuff.

Are chippers thick potato chips?

Those are amazing. Sure wish I could do work like that.