ElsieD

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?

$1.69 US/lb, huh? Next time I'm there I'll weigh one. These were a reasonable size, but still......$7 a head?

I saw cauliflower yesterday selling for $6.99 a head. I did not buy one.

@Soupcon. Nice loaf you've got there!

@Duvel. Is the chicken really crispy like Korean chicken?

I'm not David but I did make his delicious squares. I cut it in 9 pieces but that was too big, although we did manage to eat them. I think 12 would be good.

My replacement Instant Pot base arrived today. I'm very happy with the service I received.

Nope, not at all. I was more concerned that I was annoying you with my questions.

Whenever we have mushroom risotto, we usually have some left and I like to make arancini.

Thanks, @scubadoo97. So what kind of pickles do they use? Sweet or dills? Thanks again. Last question, promise.

@Tri2Cook. Egads!!! Snow? Where in Ontario are you? Your dish sounds delicious.

Does a traditional Cuban sandwich have mortadella in it? I haven't seen that mentioned elsewhere. Also, I have seen recipes for these sandwiches call for dill pickles, others for a sweet sandwich type pickle. Which is considered authentic?

@scubadoo97. How as that sandwich and how do they make it? Inquiring minds would like to know.

http://www.epicurious.com/recipes/food/views/baked-halibut-with-orzo-spinach-and-cherry-tomatoes-232872 This is one I have made many times. Easy, fast and delicious.

I can't remember where I got the recipe from and googling this morning didn't turn up the source either. I found a passing reference that suggested non-instant made a thicker yogurt but I strain mine anyway so that likely isn't an issue. I would make make a batch for comparison purposes using instant skim milk powder but I have non-instant galore from when it was on sale for half price. Anyway, per @kayb the instant works and is probably easier to find.

I use non-instant skim milk powder which I bought at Bulk Barn. I got the recipe from the Internet somewhere and it very specifically said to use non-instant. @kayb is that what you use?

Yes, I forgot to add that the pot is a lot easier to clean.

@kayb. I put 1 quart worth of reconstituted dry milk and 1/3 cup Greek yogurt in my IP before bed and set it on the yogurt setting for 9 hours, which is what I usually do. This morning I let it drain for a couple of hours and measured 1 1/2 cups whey which is what I usually get. I whisked the yogurt to smooth it out and stuck it in the fridge. When I got home this afternoon I checked it and I have wonderful yogurt. No more preheating the milk for me!