ElsieD

@CanadianHomeChef Going to try Heston's fries tomorrow. I watched his video on making them and yours. How long was your second fry? Heston says 7 minutes but on your video you say an hour and I'm guessing you misspoke, the hour referring to the chill time.

That's up there! How's your breathing? Stunning scenery.

I looked at the amazon.com site and the Kindle edition is listed at 28.80. I am not a prime .com member which may be why the $2.99 price doesn't show. Thanks for the tip, though.

Only four fries?

$36.90 amazon.ca too bad, I'd have liked that one.

Boneless beef braising rib over browned butter mashed sweet potatoes and some gnocchi.

What a beautiful country. I am really enjoying your posts.

Weird.

Looks like a poblano to me. It's hard to tell from the picture but does it have a sort of "collapsed" look about? Poblanos do.

I've always liked Smitten Kitchen.

@Kim Shook Mmmmmm, double Gloucestershire = Good!

It's a treat biting into the seeds. Different from the cilantro itself, almost lemony.

Thai fish cakes with spicy peanut sauce. The peanut sauce is that ugly blob next to the beans. What I really like is the cilantro microgreens that are on the fish cakes, a lot have the coriander seeds attached. I buy them at the market from this fellow who grows various types including basil.

Yesterday I made salted caramel ice cream. The pictures are melting the sugar, caramalizing the melted sugar, tempered custard back on the stove, cooling, and the finished product. You do have to stir the custard or you get lumps. I thought bringing the custard up to temperature was slow compared to my stove because if I have to stir it anyway, it would take less time on my cooktop. It seemed to "stall" at a certain temperature almost like it was having a nap before it resumed heating. Making that caramel sure was a snap, though. Sorry, the pictures are out of order.

My butter melted is also 4.5" wide and I just tested it. It worked fine, but as @Anna N said, it must be pretty well centered. Not exactly, but close.

Very nice. I read somewhere that the diameter of the pan can be no smaller than 4.5 inches.

I agree.

I did not know this existed. It'll come in handy, thank you.

I wanted to get some ideas for meal planning, something at which I am spectacularly bad. I like the idea of picking a cookbook and making meals from just that book for a week, then moving on to the next book. I have many cookbooks and after the initial look-through they get put on the shelf and are rarely looked at. This would at least force me to use them. Maybe not a whole week, that would be too organized. Maybe start small, 3 days, perhaps?

I read this as well. Cost is $179.40 plus $19.95. US$, that is. I'm done buying.😉

Tonight I used the CF to make butter poached cod. I set the probe temperature to 135 then changed my mind and reduced it to 131. I turned the fish over at the half way mark, temperature wise. It seemed to stall at 116 and seemed to take forever to get past that. However, it did, and after about 40 or 45 minutes the machine pronounced it done. I have no idea if I needed to turn it over but the fish was not swimming in liquid and I wasn't sure how the top of it was doing. Anyway, it couldn't have hurt. When you did your salmon, was it covered? How long did it take? I am going to take a video of cooking tomorrow's poached egg and send it to Dave at Testek. He sent me a very nice message. He wants to make sure the machine is not at fault. It'll probably behave perfectly.

Butter poached cod with polenta and spinach on the side. The red in the sauce over the fish is harissa.

Smart move.

I'm trying out a recipe for butter poached fish. Think I'll cook it to 135F.

But no room for the Control Freak?