ElsieD

Best part of the chicken!

I share your pain.☺

Did you put the potatoes in something? I did some tonight, just cut up chunks HP for 5, NPR for 10 minutes. They were on a trivet, and I had put something underneath that to keep them out of the water. Does steam work better than HP?

I will never again use baking soda instead of baking powder when making Norm Matthew's Korean Syle Chicken Wings.

Looking forward to the results of your test.

Tonight we had duck breast with orange sauce, fresh corn, salad and crispy flattened potatoes.

I know all about it. I also like to keep an Amazon wish list on their site.

Weakening, are we?

I used volume, but will change it to weight as per Okanagancook. I just weighed equal amounts of baking soda and dextrose and the baking soda is twice as heavy. So, it seems I was light on the baking soda but I was still happy with the result.

I sous vide some pork chops and used the magic browning powder as mentioned by Okanagancook on them. That stuff works like a charm. I bought the dextrose at the local beer supply store and had to buy a 1 pound bag. I'll have to find some other uses for it as it is more that I will ever use in this lifetime. Served with "detox salad" purchased, corn, and rice with quinoa.

I picked up some dextrose today. This may be a dumb question but I'll ask it anyway - is that by weight or volume? I'm thinking volume but I'd like to be sure. I may be trying it out on pork chops tonight. Thanks!

We buy the chicken chili lime burgers whenever we get to TJ's which sadly isn't near often enough. They are quite good, and we top them with julienned carrots, cukes and red pepper in seasoned rice vinegar. We have also had the mandarin orange chicken which was okay but I doubt I would get it again, as we have just the one car cooler and there are things I would rather occupy that space. (TJ's is 3 hours away from here.)

Gigli pasta with Italian sausage in cream sauce. The parmesan toasts were made from the one-pot bread mentioned on the bread thread. As others have said, it makes great toast.

I followed the instructions Paul Bacino gave up thread on the scallops. They turned out really well. As far as the fennel goes, I sadly don't have the Cuisinart Steam Oven and can't really justify getting one. Maybe when the Breville finally dies......

Scallops, fennel, red pepper and rice. I usually braise fennel but decided to roast it and it got a bit overdone. I think I prefer it braised.

I have made bread with more flavour than this as well, but for the amount of effort expended, i'm a happy camper. I'm making french toast with this tomorrow. The bread should soak up the egg mixture nicely.

Okanagancook, i'm not sure that mine was as wet as his was either, although it was pretty wet. I watched the video again of him preparing the bread and also went to the end to see if he cut into it, but he never did. I just cut mine in half and this is what the innards look like. Thanks for posting about this recipe.

I will send it to you by PM as soon as I pin him down.

Here is the baked bread. The big one is 6 inches high and looks almost monstrous next to his baby brother. The foil trick worked really well although I will be on the lookout for a non stick 3 quart pan, assuming I like the bread, that is. Although.......the pan I used was a 3 quart pan and it proved (proofed? Ha, ha, a little humour, there) to not be big enough. Any one else have that problem?

Nice score. Last night I put the dough in the loaf pan and since it filled more than half the pan, I sensed disaster looming. I had visions of the dough rising and spilling over the side. So my husband said, why not line a 3 quart an with "slide", that non stick foil stuff? So I figured what the heck, why not, so that's what I did. This morning I took the pot out of the fridge and despite the fact I had topped it with slide and stuck it's lid on it, a bunch of the dough had flopped over the side. I cut that off and put it in a mini loaf pan. It is now in the oven. This is a picture of the "trimmed" pot pre-baking.

And what do you do when your waiter seems to have bathed in a scent? We recently had a lunch out and every time the waiter came over we were enveloped in a cloud of the stuff.

No, my pans are SS as my stove is induction, so, I figured I would improvise and dirtied a bowl. I mixed everything up in said bowl am letting it rise in that bowl. When I knock it down I am going to move it to a loaf pan (totally wrong, I know) which I will spray with some oil before I plop the dough into it. Hopefully I will be able to get the bread out of it tomorrow. I'll check out the used stores next time I'm out. What make of pan do you have? Is it a Teflon pan or an anodized one?

Last week I bought 3 top sirloin roasts, cut them into 2-person-roasts-plus-leftover-size and cooked them sous vide at 132. I am not familiar with this cut of beef and had asked for some advice as to how long to cook it over on the sous vide thread. pbear answered and suggested 8 hours but by the time I saw her response they had been swimming in the Cambro for 14 hours. So I pulled them, cooled them in ice water, put one in the fridge and the rest in the freezer. We had one of these for dinner tonight and I was happy with the way it turned out. I was afraid of mushy meat but that wasn't the case. It was tender and tasty. We had it with baked squash, roasted asparagus and Yorkies.

Well, here we go again in that I am having trouble with quotes. Apologies to Okanagancook. On the other hand, thanks for posting about this. I had not heard of this and immediately went into the kitchen and made up a batch. We'll see tomorrow how it turns out.