ElsieD

As it happened, today we went to the Ottawa Farmer's market and someone had a stall selling bread and various yeast based pastries. And guess what - one of the items was a Scottish buttery. Pictures below. The last picture is a close-up of it as it sits on my counter. They are very light. This fellow says he used 4 parts butter to 1 of lard. The only reason he uses lard is for flakiness. He says back in Scotland they sell for 25 cents. We also bought a cinnamon bun and a kouign aman. Next time I plan on buying one of each of his buns, except for marzipan. Much as I like almonds, marzipan is nasty.

Someone should make them and report back.

Yesterday I decided to see what IKEA had to offer in their grocery section and found this bread. I am also showing the ingredient list and the finished product. We just ate the end piece and decided that some would make a fine lunch tomorrow with smoked salmon, capers, onions and cream cheese.

I get the digital edition of the NYT. I made a comment once on a recipe to the effect that no one seemed to address the fact that the recipe didn't work as evidenced by the number of negative comments. I got an email some days later saying they would not print my comment. Neither did they address the fault with the recipe.

I made @Duvel 's jerk cured beef again. We had it with planked potatoes, broccoli and carrots. That beef is soooo good. Cured for 7 days and cooked sous vide for 24 hours at 134F. I wish I could remember where I bought it as the marbeling is terrific.

At least that is one item I won't be buying, seeing as how I already have 3 of them.

Interesting. Thank you.

@Toliver What happens on Prime day?

I freeze buttermilk all the time in 1/2 cup portions. Works just fine.

Haven't cooked much in about a month. Managed to cook some asparagus/merguez risotto tonight. Thank you Instant Pot.

I use it all the time.

God, I love butter tarts, whether with or without nuts or raisins. I particularly love the non-runny ones. Wish I had a really good recipe.

@shain Got it, thank you. My oven is convection so no problem there. Thanks for elaborating.

Thank you for responding. I thought maybe you had cooked them on the wire rack shown in the picture, which is what I was thinking of doing, hence the reluctance to clean up the resulting mess, I.e. the rack. If they were just done on the sheet pan, then cleaning up isn't a problem.

@gfweb How crispy were they? I haven't tried chicken wings in my Breville yet, mainly for fear of having to clean up the mess.

http://nationalpost.com/life/food/anthony-bourdain-hunger-for-food-and-life

Thank you. On my list of "things to bake" are blueberry cornmeal muffins. The recipe calls for baking them for 20 minutes. So, I would pull them out of the oven at say, the 15 minute mark, let them sit in the tin for 10, remove from the tin, let cool completely on a wire rack, then pop them back in the oven for another 5 minutes? On a cookie sheet?

I may sound like a complete idiot for asking, but what exactly is the procedure for this?

That is so incredibly sad.

Dang, thanks to your post I now have this too. I had resisted even looking at that group of specials and then I read your mention of "Rice Pudding with Drunken Raisins (involved Calvados) which I happen to have and boom! couldn't buy the book fast enough.

And when you do, maybe she would let you share the recipe?

I'm another pickled herring fan but then, we ate it when I was growing up. I'm never without a jar in the fridge.

Ohhhhhh, you're good!

Yes they do.

I found this interesting, I had never heard of it. How salty was it?