ElsieD

@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.

You guys sure know how to eat well!

@Thanks for the Crepes i agree with you about the Campari and Kumto tomatoes, we can get both of them here and they are usually the ones I buy as they at least have some semblance of tomato flavour. I love tomatoes so I keep trying different ones but except for these two, i'm always disappointed. I'm looking forward to the local tomatoes although they are still a couple of months away.

@lindag is that the bacon wrapped meat loaf recipe with the tangy sauce?

@Toliver we brought back 4 loaves of cinnamon roll bread and put them in the freezer. We pull out a couple of slices at a time. It freezes well.

@Maison Rustique and @blue_dolphin Thanks for letting me know about the tomatoes. I saw them but did not buy any.

We picked up some chili lime burgers last Friday as we always do when we are fortunate enough to shop at Trader Joe's. New to us was some mango jicama slaw that we topped our burgers with. The slaw was really good on the burgs and we are having the rest of it tonight as a side with some spicy chicken. We also opened a package of almond thins cookies and they are really good also. We also bought and have tried the mango black tea and are almost halfway through the first of 4 loaves of cinnamon roll bread. And oh yes, Zeus is happy with his tuna cat food. He loves the stuff and gave a can to Chanel, his neighbour next door.

I have a great recipe for a thyme carrot soup which is a creamed soup. I have had it for 30 + years and I think I got it from Gourmet magazine but I can't be sure. I searched the Epicurious site but it doesn't show up there. If you are interested in this, let me know.

@rarerollingobject I am truly gobsmacked. My hat's off to you.

We were sitting in our hotel here after having gone to Taste of Syracuse with some time on our hands, so we decided to go to TJs tonight. The baking powder and baking soda were side by side, picture below. There were, sadly, no cocktail cookies, nor were their any mango joe-joe cookies. But, I more than made up for it in what I did get. Thank goodness I wasn't hungry. This is a great store, really friendly and helpful. We have a one bedroom here which means we have a full fridge which is why we were able to shop tonight. We have one of those plug in coolers in the car which should keep frozen stuff frozen until we get home tomorrow. Looking forward to eating our new haul. I will post about new items on the TJ thread.

@Anna N I am in Syracuse right now and am going to TJ's in the AM. I'll be happy to check the price of the baking powder and post it here.

Has anyone tried their Heavenly Villagio MarzanoTomatoes?

Is anyone familiar with these? If so, how do you use them? I found them at an Italian grocer last weekend and bought some because, well, because I had never heard of them before. Tonight I made something called Tropical Couscous salad and popped a bunch of them into it. They are nice little bursts of flavour. The ones I bought were in a jar but Mr. Google tells me they are also available in cans. The pictures below show them in the packaging I bought them in and the second picture, which I included to give you a better idea off their size, is sitting in a 1/4 teaspoon measure.

@Smithy I made the yogurt overnight, and did not pre-heat the milk. Just mixed up the powdered milk, yogurt starter and a couple of tablespoons of whipping cream. I drained it for about 2 1/2 hours and have lovely thick yogurt with zero ptotein bits stuck to the bottom of the pot, which is a first for me. In case this is of interest to anyone else, this is what I line my strainer with - liners used in bamboo steamers and they can be found in Chinese/Asian grocery stores. They do an excellent job, are strong so they don't fall apart and the yogurt releases cleanly from it.

We watched the one on Jacques Pepin last night. That was really, really interesting. @rotuts, thanks for bringing these shows to our attention. We just need to find the shows on Alice Waters and Julia Child.

We watched James Beard last night and will likely watch Jacques Pepin tonight. We are on the lookout for the other two.

@Thanks for the Crepes thank you. I tried it but the same restrictions apply, so I can't get it. We did manage to find Jacques Pepin and James Beard and will continue to try for the others.

That looks amazing.

That's one of the many things I like about this forum. There's always something to learn.