ElsieD

OMG no! What are they charging? Either way, I don't care, I'll be getting some.

Can't wish for better service.

I was one who participated in this as well. After the first go-round, when I did manage to make some good bread and pancakes, I did not have any luck making a new batch. I'll have to try it again.

How do you make your starter? I have had mixed success.

Can you share your DDL made in the Thermomix with me? I am looking to make some DDL ganache. Thank you.

No USA pan set on sale at Amazon.ca. Too bad because I really like their pans.

How wonderful that you could meet up! It is nice to put a face to the name

Are they steam ovens?

https://www.pressurecookingtoday.com/pampered-chef-quick-cooker-review/#more-32248 There is also this review.

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?