ElsieD

I didn't know Superstore carried heritage pork. I'll have to check it out. I normally shop at Loblaws and haven't seen it there but maybe I wasn't looking hard enough.

Thanks for this. I keep a list of things of items to try from Tus based on the recommendations made on this thread and I have added them to the list.

Thanks! Just read the whole thing, including the comments. I need to make these.

Holy cow, those look fantastic. Do you have a link to a recipe/method for those?

I used to have a bay leaf plant and could not tell the difference between fresh and dried leaves.

@OkanagancookCongratulations to you and the other volunteers. You did an amazing thing.

Wow.

Sadly, I only bought one package of these.

What an incredible meal. Thank you for sharing it with us.

I dunno. But I have stopped buying bagged pre-sliced/shredded anything. By that, I mean carrots, broccoli and the like. Even after it is well rinsed that chemical taste is still there. Guess that's how it survives for weeks in the fridge.

They were baked for 16 minutes in a 400F oven. Crispy outside, moist inside. Yum.

Not I - I like both but the thought of them together not so much.

Had some of these for lunch today. They are very good and pair well with the mango ginger chutney.

That wrap looks pretty tasty.

I'm curious - were the steaks purchased at the same time from the same place?

I'm no expert but when I have made sourdough bread, I take it out the morning of the day before I plan to bake. I take say 2 ounces, and feed it. Feed againat night. The starter I am going to be using to bake does not go back into the fridge. It stays on the counter until I bake the next day.

Brioche buns.

You are going to love the mango. It's my favourite kind.

@DianaB thank you for answering my question. There are only two of us as well, and the loaf I made is a lot (too much) of bread for two people. I'll try freezing some of the fermented dough next time and also make up some buns for sandwiches. I haven't made a lot of sourdough bread so do not have a lot of experience and freezing the fermented dough didn't occur to me until you mentioned it. A question about your proofer: how does it compare to just leaving your dough on the counter to rise?

I just baked this sourdough loaf and am happy with the way it turned out. It did stick a bit on one side of the banneton but I managed to ease it out with too much damage. Can someone tell me if I can put the dough in a loaf pan for It's proof stage and bake it in that pan rather than baking it as a round?

@Kim Shook I don't think this is exactly what you are looking for but the directions might be of some use. For some reason, the web site would not let me copy the link. So, go to Jarlsberg.com and search for breakfast flatbread.

Which recipe is this?

My husband makes this recipe and uses panko. He puts a BBQ sauce on his meatloaf sandwiches, of late that has been TJ's Roasted Garlic and Sriracha sauce. I don't eat meatloaf sandwiches.

RIP Pirate Joe's.

Very, very chocolatey pudding.