ElsieD

I finally got around to making this bread, a muesli loaf. I added some haskap berries and extra sunflower seeds to the mix. It is a very moist loaf, to the point where I wondered if it was completely baked but my thermopen read 208 so out of the oven it came. The taste is very good and it is even better toasted. I'm going to look and some more muesli bread recipes to see if they are all this hydrated. I could not shape the loaf so it was "poured" into the loaf pan. Anyone else ever use muesli this way? It called for 3/4 cup.

While I buy my eggs locally, they have been cleaned, so I assume the bloom has been washed from them. If the bloom is no longer there, refrigeration extends their shelf life. Or so I've been told.

I dunno. Mine was in the middle.

Well, not to take away from your use of the IP for doing eggs, but this is a total non-brainer Take egg from fridge and place on oven rack. Close door. Set time to steam, temp 210, time 10. Close door. Cone back 10 minutes later Peel and eat egg No pot to clean, either.🙂

Well, if you ever want to sell yours, keep me in mind. I could well be interested.

Did an egg today on steam, 210, for 10 minutes. No slimy white, for me the egg was perfect. As you can see, the outer edges of the yolk are very slightly set. I did take it take it out of the oven and put it in an ice bath, but only briefly. It wasn't long enough to make the peeling easier so some of the white did come off with the shell. That said, it was a lovely egg. Oh, the egg weighed 66 grams.

Would it work for deep frying? I keep looking at them as I would like to have something I can deep fry in on my balcony. They wouldn't take as much oil and it's not like I want to deep fry whole turkeys. Just some chicken wings, donuts, fries, that sort of thing.

My parents too were in the "you'll sit there until it's gone" camp. To this day I detest most sandwiches.

Tell me more......

Why do you toast one side of the bread before building your sandwich?

Nice looking dish! Question on the Breville electric wok - did you ever use it to deep fry?

@HungryChris Those tacos look so good I wanted to dig right in. What are they filled with? @mgaretz Please post how these tomatoes work out for you, as I may try to do some also.

I too have a monthly digital subscription to the NYT which, as @kayb says, includes the cooking section. I would not pay for only the cooking section.

I always peel tomatoes.

Here's mine. Baked Macaroni and Cheese Cook 1/2 pound of macaroni, about 2 cups dry Mince 1 small onion and cook in 2 tablespoons butter until softened. Add and cook for about a minute: 1 T flour 1/2 t dry mustard 3/4 t salt Pepper Slowly stir in 2 cups milk, cook until smooth and hot. Add 1 package on McLaren's Imperial cheese, the kind in the red round box, cut up into chunks. Stir to melt and incorporate. Mix with the macaroni. Meanwhile, melt some butter in a saucepan, and toast a couple of handfuls of panko. Put the mac and cheese in a casserole, cover with panko and bake uncovered, 20 minutes or until heated through.

Did an egg today using the setting and time in The Chart. 21 minutes was perfect for a "hard boiled" egg. I doubt if I will ever boil an egg again. I think a short ice bath would have made peeling it easier as the shell wanted to stay stuck to the white. I'm going to try the 10 minute one next as I am assuming it will come out like a soft boiled egg. That'll be good too, but I hope it doesn't have slimy white.

Agreed, but for 40 bucks, it costs a whole lot less.

@Yiannos I'm glad you have bumped up this thread. I started this a long time ago and while I remember using it once, I can't remember what for. Eventually, after it sat opened for quite some time in the fridge, I tossed it. Depending on the feedback, I may need to get another bottle.

https://www.cookinglight.com/news/lidl-sous-vide-machine-40-dollars?utm_source=cookinglight.com&utm_medium=email&utm_campaign=daily&utm_content=2018081311AM&eminfo={"EMAIL"%3a"ctGdRJv8mUZqnjZcmYQXzxQu7rlbepmi"%2c"BRAND"%3a"CK"%2c"CONTENT"%3a"Newsletter"%2c"UID"%3a"CK_WKN_FEF0B003-97FA-480E-B2F6-E1FDC800E07A"%2c"SUBID"%3a"16424237"%2c"JOBID"%3a"851604"%2c"NEWSLETTER"%3a"WEEKLY_NEWSLETTER"%2c"ZIP"%3a""%2c"COUNTRY"%3a""} Anyone know anything about this $40 sous vide machine?

We went to the market yesterday and I bought another buttery. (The first one is still in the freezer.) This is what it looked like cut open. While this was puffed up, looking more like a bun, the domed part is air. So you have a flakey crust top with air underneath and a thin base. As for the taste, I did not care for it. Maybe it's the lard?

@HungryChris Thanks for the link. Interesting reading, especially the comments.

How do you make your broccoli salad? It looks delicious.

I don't know whether to 😀 or 😢

That ice cream is really good. It is custard based, popcorn is steeped in the milk and cream. I want to try one next using fresh corn.

You preservers are amazing. I'm very, very impressed.