ElsieD

@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.

You can overcream butter?

Thanks for this. We will tape the Jacques Pepin one tomorrow morning. Haven't found the others yet, we get PBS Watertown. We can call shows up on our phones and tablets and then watch them on our TV but in this case, we are told we can't due to country restrictions. So this may be the only one we can watch unless we can find the others. WPBS does not have a search function.

I have made it both ways. The last two times I added whipping cream and both of those times I pre-heated the milk. To tell you the truth, I'm not sure why I reverted back to doing it that way as skipping the boil function worked perfectly fine. Must have been habit. Now that you have reminded me, I'll go back to skipping the boil function.

I too make it directly in the inner pot. I changed the ingredients a bit in that I now add 2 tablespoons of whipping cream per litre of reconstituted milk. I drain it for maybe 3 hours or more and it gives me the creamiest, thickest yogurt I've ever made. Reminds me of Fage brand yogurt. I also take the extra step of cleaning the inner pot between the "boil" and the "yogurt" functions as I prefer my yogurt without those bits stuck to the bottom of the pot after the boil function.

That's right, I had temporarily forgotten about the one up north. So let me re-phrase the question - having the BSO, should I seriously consider the Cuisinart Steam Oven? Does it really do so much more/better than the BSO?

If I recall correctly, you had not planned on buying one (love birthday gifts!) as you were happy with the BSO. That is precisely where I find myself. So sometime in the near future I look forward to hearing you say you would have gotten one long ago if you had realized how much you like it. Perhaps then I will bite the bullet. BTW, I have had proof functions in previous ovens and they never worked for me. I found the proofing temperatures too warm. So, I too always proof my bread on the counter, covered with plastic wrap that I have sprayed with Pam.

I was out admiring the CSO today............

I made the Many Seeded Bread mentioned above. I mixed the doughTuesday and plopped it in the fridge. On Wednesday, as instructed, I took it our of the fridge two hours before bake time which I read as take out two hours ahead of time, then shape and proof for1 and 1/2 to 2 hours. Which I did. So.......I'm surprised it turned out as well as it did. We like the bread very much, but I am still looking for a darker, seedier bread. I can't seem to find a recipe that looks like what I am looking for so if anyone has any suggestions, I would be pleased to get them. This loaf called for sunflower, pumpkin, sesame and flax seeds.

Baby steps, Anna, baby steps.

Happy Birthday, Anna! Sounds as though you had a great day.

Thank you for responding to this. It makes sense that it wouldn't brown, and what I did was stick it under the broiler to brown the top a bit. But, the texture was like stodgy bread pudding. My baking powder is fresh, I bought it just a few weeks ago. One thing about the IP and temperatures - the IP people replaced one of my pots because the temperatures were off. I recently made a big batch of chili using my two IPs one of which was the replacement and the food temperatures were not the same. They were both on slow cook and the one pot was set on "slow cook more" and the food temperatures was 145F. The replacement pot was set at "slow cook less" and the food temperatures was 197F. The food did not budge from those temperatures for over an hour. I look forward to hearing back from you on the cake. The flavour was delicious.

I do not clean as I go (hangs head in shame). But, I do have a husband who comes in from time to time as I'm cooking and he cleans up after me. Sometimes more than once. He cleans as he goes.

Question: do you get notified of these deals? I get daiky Kindle notifications from Amazon.ca but there is never a cookbook among them. I too am a Prime member.

I made this yesterday and as you can see from the picture, it was a white, undercooked, very dense blob. Yours, Anna, at least looks appetizing. The flavour was great, and I think we would have enjoyed it had it turned out. I followed the directions to a T, including checking to make sure the IP was set for high pressure. I haven't a clue as to what went wrong. Anyone else try this?