ElsieD

This is the brioche I made today using the recipe in the CSO booklet. Given my mistakes, I'm surprised it turned out as well as it did. I had made the dough and put it in the fridge for it's 3 1/2 hour rest when I noticed I had used the wrong measuring cup and was 1/4 cup flour short. I hauled it out, put it back in the bowl and added the flour. Let the machine do it's work for a few minutes and put it back in the fridge. A couple of hours in I went to have a peak and discovered that while I had greased the top of the dough the first time, I had forgotten to do so the second time so the surface of the dough, rather than being supple, was, shall we say, a bit firm. I did check on the baking halfway through and had to tent it with foil. It is a lovely loaf, although not very large which is not surprising either as it called for only 1 1/3 cups of flour. Should toast up nicely for breakfast.

A small 6" x 6" wacky cake baked in the CSO. 25 minutes at 325 convection.

Canadian Tire has the 3 quart mini on sale for $69.99

That is the point I was trying to make. Anna said it so much better. The liquid conversions don't bother me.

I'm going to make the brioche recipe from the CSO booklet today. One thing I found odd is their measurement of the butter. It calls for 6 tablespoons or 90 ml of cold unsalted butter. Just how do you measure 90 ml of cold butter? I think I'll just use 85 gm.

Me neither. I'm in the running for "Happy to be Canadian" contest. You?

The Kindle version is $20.03 in Canada.

I think the light affected the picture. They were more blue-purple looking, not brownish. The colour was very nice.

That would be me. We wanted to see whales, icebergs, moose and puffins. We saw whales and a moose, 🙂 but no icebergs nor puffins.😕

It's what happens when you don't know much about shrimp and grits. Bob's Red Mill blue cornmeal, cooked in chicken broth, parmesan added. Sauce of fresh tomatoes, chicken broth, shrimp, served garnished with bacon and chives. The recipe called for no further spices, which I found odd. Also, I didn't care for the parm in there, even tho it was the good stuff, freshly grated by DH. So I dunno, we much preferred the recipe @kayb had linked to earlier. That was delicious.

Think it's a take on "out of here"? I can't remember what veer is in Dutch but oude means old.

Tried this tonight. Keeping in mind @chromedome 's comment about the larger pieces, I sifted them out. Got about a tablespoon of bigger ones from 1 cup grits and these I did not use. We found this a bit bland, and thought it could use some spices.

Shrimp and grits.

Aaaack!

Lamb chops with mint sauce, hasselback potatoes and local corn.

Sure, but it isn't much. I brushed the spuds all over with bacon fat, and tried to brush in between the slices as best I could. A bit of salt & pepper over the top. Halfway through I spread a little more of the fat around them as they looked a bit dry. About 40 minutes in I put some grated old cheddar in between the slices and some on top. Then they went back in the oven. I used biggish Yukon gold.

I ended up steam bake for 50 minutes at 425. It may have been done earlier, had I thought to check. This is what it looked like. I like the idea of steam roasting little potatoes. I have a bag of tiny ones I bought at the market so I'll give that a try.

Over on The Air Fryer topic @Smithy had a picture of Hasselback potatoes and since I saw that picture I can't get them out of my mind so I decided I'd made some for dinner. So naturally I now have a question. The Chart suggests using bake steam on spuds. I don't know much yet about how bake steam works but it seems to me the potatoes would do better cooked without steam if I wanted (and I do) crispy edges. Does the oven just steam for a while and then change over to convection baking, ensuring me of crispy bits? 0r does it steam throughout on that setting? Thank you all again. You have been very patient with me.

Sorry, just saw this. We ate at Tavolas and really liked it. We had a terrible meal at Bacalao, one of the highest rated places in St. John's. That was the only bad meal we had. Newfoundland gets under your skin, doesn't it? I won't go again in June. The snow we drove through was too depressing.

One can never have too many toys!

That's interesting. My times were 2.49 3.20 3.50 4.09 4.28 4.46 5.14

Aha! I was doing one lot after the other, so no, the oven was still hot/warm. I was treating it as a toaster where you can put toast in one after the other although now that I think about it, I slide the setting knob over to the lighter side just a hair when I make successive toast to make sure it doesn't get too dark. I'm relieved. I thought I might have a faulty oven.

I keep a steno pad beside where I sit. As I think of thing we need, I write them down and take this with me when we shop. I also jot down things I have to do. Things get scratched off as they are purchased or tasks completed.

What are you doing with the rest of the cabbage? (Forgive me if you had already addressed this.)

I have a toast question. Today I was making bacon and tomato sandwiches for lunch using the CSO as my toaster. I set the dial to #4. Toast not dark enough so I put it back on #4 and gave it maybe two more minutes. Nicely browned. The next set I increased the dial to #5, and noted the time to toast was 2:32 a lot shorter than the 4:09 that showed up on #4. Predictably it too required extra time. For the last toast, I set the dial to #6 and again the time displayed was 2:32. Again, not surprisingly, it did not resemble toast and more time was required. I just checked my settings on each level and as you might expect the required time increases with the darkness of the toast. # 5 should have showed a time of 4:28 and # 6 should have showed 4:46. Is there something I should be doing differently other than changing the dial position? Everything else so far seems to be working as it should.