ElsieD

@KennethT I daresay you weren't sitting in "the back of the bus". Looks good.

A dumb question. I am interested in buying a new ice cream maker, especially if they have one at a good price on the upcoming Prime Days. I have heard people say they have put items on a "watch" list but I can't figure out how to do this. Can someone tell me?

Hi Dave and welcome to the forum.

No, but then Costco US doesn't always carry the same stuff as Costco CA. especially since dairy imports are controlled thanks our protected dairy industry. It's also why it is rare to see imported butter and wht we can.pay over $6.00 a pound for butter. Can you tell I'm a bit.bitter about that?

@teonzo A question on the rice - assuming you only have a regular freezer, and can't/don't want to spend the money on a blast freezer, could you not spread the rice on a cookie sheet and freeze it quickly that way?

No, you hear a slit in the top of the package and the package goes into the microwave.

As far as rice goes, I have tried Uncle Ben's, the kind where you microwave the package for 90 seconds and it is done. However, I don't like the texture as I find it mushy. However, given that it is widely available, a lot of people must like it so you could give that a try. It comes in different flavors.

I do what @lindag does.

That's the one.

@Ann_T has a really good recipe for butter tarts that includes maple syrup as an ingredient. Maybe she will post it here?

I'd be there in a New York Minute. I love butter tarts, but if there are raisins in them, no more than 3 raisins per tart. I prefer them with nuts. I have found a very good brand called Rachel's which are sold in the Metro stores. Not only is the filling good, but so is the pastry - tender and flakey.

I just pulled this out of the oven. Slashing and shaping needs work but I have discovered that scissors work well. https://www.kingarthurflour.com/recipes/european-style-hearth-bread-recipe

https://forums.egullet.org/topic/150644-another-player-enters-the-sous-vide-field/page/2/ A discussion on the Paragon.

I used organic rye flour for my starter and never had any problems. I made it the way @Ann_T said to do it. But, I decided today that I am giving up on sourdough. I'm happy enough making bread using poolish /biga or a quick something in my bread machine. So today I said goodbye to my starter.

I have never used an app-based delivery for anything. Like Chris, we do order direct from a pizza place maybe once or twice a year and that's it. Oh, and a long time ago we would order Chinese food from a particular restaurant, also delivered by them. I can't wrap my head around ordering a "meal" from a restaurant. That's not to say I never will, especially when I'm older and cooking becomes difficult.

I wrote to give them my tale of woe. We'll see what they have to say.

Since egg yolks weren't listed I assumed it was the Philly one. Glad I asked.

Heck I would have sent you the recipe. They are delicious.

For me com is showing it for $13.74 and ca for $15.99

I was looking at your last Thursday's post.

The inside measurement of the plates is 13" by just a hair under 10". That excludes the lip.

Lucky you. I have always wanted that book. Maybe @Toliver can alert us again if he sees it?

Looking back I see you made the milk/cream one. If the ice cream had a tendency to iciness, would that not be more apt to happen using milk and cream rather than all cream?

Sadly it is no longer on sale.

I have been buying bread labelled Belgian Bread. Contents are: untreated unbleached wheat flour, filtered water, sea salt and yeast. That's it. The shape of the loaf is reminiscent of a loaf of rye sandwich bread, as would be used for smoked meat sandwiches. This Belgian bread makes the absolute best grilled cheese sandwiches I have ever eaten. The outside of the bread stays crunchy until the very last bite. I have gone through my bread books and done some googling. All I've come up with so far is that a poolish is involved. The crust on this bread is chewy, the crumb fairly loose, by which I mean holey. Below is a picture of it. Does anyone know anything about this bread? I'd like to make it.