ElsieD

Cooked my little drumsticks at 425 steam bake for 30 minutes. Probably could have used a little less time. They were very good, nice and moist. But, here's the thing. I was so excited to have these nicely cooked dummies with crispy skin I could have cried when I saw they were skinless. So, no pic.

Thank you, thank you, thank you! I am trying my oven out tonight with chicken drumsticks. Can anyone tell me if I follow the time and temperature as for bone-in thighs? They are smaller than thighs so I guess I would decrease the time a bit?

@lindag Sure, here are some: Scuff = dance, as in, "Would you like to get out on the floor for a scuff?" Proper t'ing = the right thing to be doing Pissquicks = slippers, especially slippers made by cutting the tops off old rubber boots Ourn = ours. From the contraction of "our one". Nog head = one who is thick-headed Burning weather = being cold enough to cause frostbite Togged down = dressed up Streel = Untidy person So there's a few. They also have a tendency to add "s" to words, particularly verbs. "If you comes along the bay...."

@Okanagancook You mean this one?

Some of you may recall that in 2016 I had a blog about our trip to Newfoundland. We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog. When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away. Yet here we are, about to leave. I hope some of you will follow along as we travel through the province.

Someone else has gone to the dark side.......

@Okanagancook Now, THAT is incredible. You should sell it to Cuisinart.

Scallops on green curry risotto with a side of sauteed baby kale.

I love seeing your pictures, you do such beautiful work.

How well does the steam clean feature work?

Did Amazon Prime day happen?

Wavering......

Are the butteries you remember eating flat like that? Is there no yeast in them?

Note: This post and the next 7 were moved from Dinner 2018 (Part 1) to here, where they are a better fit. @Anna N Do my eyes deceive me or were you able to reheat the duck breast in the CSO without adversely affecting the doneness?

I bought a Breville hand mixer and have been very happy with it. Along with the regular beaters it comes with a whisk and a dough hook. Both the whisk and the dough hook are useless, in my opinion. I tried the whisk for the first time the other day to whip some cream and the regular beaters would have been faster. As for the dough hook - it's kind of puny looking and I can't imagine it being useful. I only mention it in case you go for the Breville thinking the other two parts might be useful. One other thing, is that a fellow I know who owns a kitchen store told me chances are slim to none that you would ever get s replacement part for a KA should something break. I found that out with my mini KA food processor. He said Cusinart keeps lots of extra parts.

The recipe I use for Wacky cake is actually called Crazy cake and I have also seen it referred to as Lazy Daisy cake. My recipe also calls for spices - cinnamon, cloves, nutmeg and ginger.

Downloaded. Thank you!

That doesn't look anything like the one I bought or what I imagine the recipe from Serious Eats to look like. Interesting.

I sent you a PM.

@ChocoMom Nice post! I too have often made Wacky cake. Although instead of mixing the dry ingredients in a bowl, I just mix them up in the pan in which it is baked, my trusty ancient 8 x 8 pyrex dish. Thanks for the reminder.😀

@HungryChris Why are Scotch Bonnets so hard to find? I make a hot sauce once a year using Scotch Bonnets and we have to drive to Montreal, 2 hours away to buy them. Habaneros are plentiful around here, and while they may be substituted for heat, they are not nearly as flavourful.

I was in Whole Foods last Sunday and the only difference I noticed was that the place looked "tired" like it needed a good sprucing up. I bought a couple of things, but not a whole lot. I did buy a piece of monkfish as the price seemed good for monkfish.

Can you tell me at what temperature and for how long you cooked the monkfish? I bought some today and plan on having it tomorrow for dinner. Thank you.

I've made Flammenkuchen a few times but my toppings are bacon, onions and crème fraiche. Love the stuff, my hips not so much.😁

My heritage is Dutch. Every Christmas we had a Kerstkrans. Sometimes my mother made it, sometimes she bought it. Essentially it is a ring of pastry stuffed with almond paste. Because it was something "special" we had to eat it. Gawd, I hate it as much as marzipan. Maybe more. I stay away from both. Yet, I sure like almonds, especially sliced ones browned in butter spooned over a pan fried filet of sole. Yum.