ElsieD

Did you cover the potatoes with water?

I made the Bacon Scallion Cream Sauce again the other night to go with some ham, cheese and asparagus crepes. I used ground pepper rather than cracked and added 1 tablespoon of whole grain Dijon mustard. It was really good so I thought I would mention it here in case anyone else might be interested in this slight variation.

We've eaten the 2 lamb stews and a hunk of ham from the last smoked picnic shoulder we had. One hunk left in the freezer along with the 2 whole ones. The hunk of ham became Ham, cheese and asparagus stuffed crepes with that Bacon Shallot Cream Sauce from the Recipes That Rock 2017 thread. I used ground pepper rather than cracked pepper in the sauce and added a tablespoon of whole grain Dijon mustard. Tonight - finally - we eat the last of the perogies so another item gets scratched off the list.

I would like to be able to shallow fry fish wth a crispy battered coating. I did some googling and there are many suggestions of what the magic ingredient is for ensuring a crispy crust. Some say Thai rice four (must be Thai!) some say cornstarch, others say something else. I am not looking for a heavily battered crust as is typically found on deep fried fish, but a light, crunchy coating. This would be for a thinner fish, such as sole, but if someone has a way to do the same with, say, cod, I'm all ears. Thank you.

Tonight we finished off the chicken thighs. I made Korean Stewed Chicken with Spinach. If anyone is interested, this tasty recipe can be found on the Cooking Light website as Dak Bokkeum with Spinach.

Anything other than raisins or nuts do not belong in an oatmeal cookie.

I like canned peas.

Bingo! Picked one up today at the paint store. Also bought paint as we are getting the living room, foyer and hall painted this week. The paint was considerable more expensive.

I do the yogurt overnight. A few hours before that, I mix cold water with the milk powder in the IP. I then whisk it every now and again to get rid of any lumps. I just leave this on the counter until I start up the pot. I now just use the yogurt setting, no need to heat the milk first.

Where did you buy this? At a paint store? I have been using Q-tips and that doesn't work all that well.

The cauliflower was from California, the bagged carrots from Ontario.

The cauliflower weighed 2 1/4 pounds and the price had dropped from $7 to $6 a head. That makes it $2.66 a pound ot $1.97US.

I'll check them out too.

I was in my local store today and noticed the cauliflower was wrapped. Next time I'm there, which is almost daily, I'll check to see where it is from. I'll bet it is in French and English because they export their cauliflower to Canada and all English lettering must also be in French. That is also why we can't get some products here that are readily available in the US. It isn't worthwhile for the exporter to pay for the translation.

I made another little loaf today using 290 grams of flour. (Previous post corrected from 190 to 290 grams.). The banneton stuck very slightly in two spots but not enough to affect anything. Quite happy with this loaf. I re-floured the banneton and it is back in the oven for an hour. i took 60 grams of the starter that was to be discarded when I fed it and am freezing it. How do I dry starter? Do I just spread some out on parchment paper and leave it be? Or am I better off freezing it in the amounts I am likely to use? The last time I had a successful starter I neither froze nor dried any and my starter died, leaving me with none. I want to make sure that doesn't happen again.

I ended up just cooking it on the stove. I'm still interested in knowing if anyone has cooked it in the IP. I may have to give it a shot.

This is a new recipe that I tried tonight that I think is worthy of including here. It is for Lornado Honey Shoyu Glazed Duck Breast. It is in this article but near the end. http://ottawacitizen.com/life/style/0927-style-heyman

Tonight we ate duck breast, so that is the last of the old batch of that. I made a recipe that I clipped out of a magazine last fall and it is worthy of a Recipes That Rock 2017 mention. I will post a link to it over there.

Has anyone cooked this in their IP? Shelby? If yes, how did you do it?

Yes, I will flour it well before I use it, maybe tomorrow. I did dry it in the oven. I did it at 170F as that is as low as my own goes and left it for an hour. As I was busy doing something else, When the time was up I turned the oven off and left them in there for another 20 minutes or so. Should be nice and dry. I will try to remember to give them a spell in the oven from time to time. Thanks again, Anna, you've been very helpful.

I finally did the dreaded freezer inventory. I have all like items together, e.g. Poultry, beef, etc. My list is about 2 1/2 steno pages but some are one-off items. What was in the freezer at the time this challenge started and which is still there are:. 1 package of chicken thighs, 2 smoked picnic shoulders, 4 pkgs. pork loin chops, 3 meals of pork tenderloins, some sausage (Italian, merguez, beef). 2 lamb stews, 2 pkgs. bone-in beef braising ribs, 1 piece of smoked salmon, 1 pkg. smoked salmon mousse, 2 dinners worth of scallops. We also have I meal left of the dreaded perogies. That is the main stuff although there is also applesauce, squash (11 pkgs!!!) stock, etc. I figure those sorts of things don't really count for the challenge. Speaking of challenges, the next one will be to keep the inventory up. My track record isn't very good. We are, though, having duck breast tonight which is part of this challenge. It is a new recipe and if it's any good I'll post the dish. Has everyone else finished cooking and eating their way through their freezer?

I am heading not the kitchen now to do this. I'm assuming I should dry it in the oven after I have misted and floured it as that will dry it? And yes, I'll post the next time I proof a loaf in the treated banneton.

Anna, thank you! This was news to me. I shall follow those instructions.

I tried several times to get a starter going and finally, on my third try it looked like I had a live one. I decided to try to make a small loaf just to see if I had need succeeded. I used 290 grams of bread flour. Everything proceeded according to plan until it was time to bake the loaf. The dough stuck to my proofing basket and by the time I had gotten it unstuck it had deflated a bit. I baked it anyway and it resulted in this loaf. The flavour is good, obviously not as light and airy as it would have been had it released properly but I now have real starter which is what I wanted to prove (a little baker's humour there!). i thought I had floured the basket really well, but obviously I did not. Do any experienced bread makers have any tips so don't have this problem in the future?