ElsieD

It is John's birthday today and to celebrate, we are trying our a new-to-us offering from a restaurant we like. The chef started a pickup/delivery service of 7+ course meals when Covid struck. Included in this dinner is a cocktail and a bottle of wine. It comes with a video wherein he describes what you need to do to finish preparing each course. All food is pre-cooked so all that is required are re-heating and plating. I've watched the video and what I need to do is simple and uncomplicated. The menu is as follows:

Very weird. The roll, not you!

Looks good......sounds spicy.

Unfortunately, not available in Canada for that price.

That's the plus side. Admittedly, a big plus.

Given that the current Anova Steam Oven still has bugs (I've had two replacements under warranty - so far) and the internet is rife with complaints about this oven, I wouldn't touch the new "Pro' version with a 10 foot pole.

Ai

A lot of maple syrup is produced in these parts and we often buy it at farm stands. It's great stuff.

I've only been to Hawaii once but one thing about the flight I'll always remember (direct from Toronto to Honolulu) was flying over Los Angeles. When that was announced I realized to my dismay that we weren't half way there yet. If I recall correctly, it was a 13 hour flight. (Loved Maui, Honolulu not as much.) Looking forward to reading about your trip @FrogPrincesse.

Thanks. I eyeballed the amount of batter and decided to bake it in an 8 x 8 pan instead and the amount of topping was fine. It's baking right now and smells wonderful. I just hope I didn't deflate the egg whites too much. I'm not too good at "folding".

A question for @JoNorvelleWalker and @Kim Shook. When you made this, was the amount the recipe stated for the topping enough? I'm in the process of making this and figured out that a half recipe can be baked in an 8 x 12" pan which is what i'll be using. The topping doesn't look like it'd be enough.

Is that for both halves?

I didn't realize there was a kitty on the chair til I read your post. He blends right in, doesn't he?

How long do you sous vide the individual pieces for?

I'm glad to read you are safely home. Thank you once again for the blog. I wish for both your sakes that it had been trouble-free. No place like home though, is there? Lovely fireplace you've got there.

Thank you. I have a tri-tip in the freezer. I don't recall ever cooking a tri-tip I don't know how to cut one. Until now.

Here's one method for applestroop. This requires only apples and maybe a smidgen of sugar. Other recipes I've found call for various spices, with no consistency from one to another. I'd be tempted to try this one, but i don't have a juicer. Maybe in the fall I'll try it when I can buy fresh apple juice at one of our local apple orchards. https://www.toineskitchen.com/recipes/appelstroop/

Haven't found anything yet but I'll keep on looking.

It is not yet available for android. They list monthly North American prices for this as $3.99 for US subscribers and $2.99 for Canadian subscribers. I have a feeling those prices should be reversed? In any event, I'll be giving it a test drive when they come out with the android version.

Staff note: This post and replies to it have been split from the Apple butter recipes discussion, to maintain topic focus. There is also something called applestroop, or apple syrup. If you're interested, I can find a Dutch recipe for you tomorrow. It tends to have fewer spices and may be better as a glaze than apple butter.

https://www.eefkooktzo.nl/apple-butter-appel-boter/ Apple butter originated in Holland and Germany. Here is one recipe. Translation of ingredients in order: Apples, peeled and cored Light brown sugar Vanilla sugar Cinnamon Nutmeg Ginger Cloves All spices are ground. Eetlepel is tablespoon, theelepel is teaspoon. Put everything in a slow cooker and cook for 10 hours on low, stirring every now and again. Puree. Put back in a pot and reduce to desired consistency. I read some of the reviews and a few people thought the spicing was a bit heavy. Someone suggested using half. Personally I'm not a big fan of cloves so I'd reduce that for sure. Anyways, I hope this is akin to what you're looking for.

Loved that show

https://www.columbiarestaurant.com/the-original-cuban-sandwich We had this some years ago and have been making it ever since. Really tasty tho I like mine without salami.

Hard to believe she herself doesn't use weights. I find baking books even more annoying when they don't show weights. It's it really that much trouble to show both measures?

I share one of @blue_dolphin's thoughts in particular. She commented on the diameter of the onions. The same applies to height. If I compare say, a vidalia onion to a Spanish, the height difference also had to be considered. I no longer use cooking onions because my nose and eyes can't stand it when i do. I use sweet or Spanish instead. I share your frustration with the question: how big is an onion? I conjure up an image of a regular cooking onion and approximate a half, ot quarter, or whatever and use that as a guide. To bad our cookbooks seldom have weights.