ElsieD

There is also an app called FLIPP.

I don't know if this is the right place for this. If not, please delete but in my defense I did bake today and what I made is the reason for this post. I'm having a family party here next Saturday and so I don't get the last minute frazzles, I have been making things up ahead of time and freezing them. Today I made date squares and Nanaimo bars. When I cut the Nanaimo bars, the chocolate topping cracked and a lot of it, especially around the edges splintered. They are now not much to look at save for maybe 6 or 8 pieces. What can i do to fix these? Add more chocolate to sort of "glue" things over? Take the chocolate off and apply new chocolate? Or are they not salvageable?

I agree with that sentiment. Costco is selling that book right now and I keep ogling it every time I'm in there.

I actually have something to post. Since I was on my own this afternoon,I decided to see what the thrift shops in my area had to offer. I went to three of them, and left empty-handed from the first. At the second I spotted this Riedel glass which matches what we have. At 99 cents, I snapped it up. Sadly, they only had the one. At the third I bought three books which set me back a total of $3.33. A bit of a story about the Canlit book. I used to have it but had to purge my books when we moved and that was one of them. I took the two recipes I knew I absolutely wanted (nanaimo bars and date squares) and saved them to Evernote. I am throwing a birthday party on the 13th and thought I would make the Nanaimo bars from the recipe from that book except I can't find it. The one for the date squares I had but not the other. So it was serendipity when I found the book today. And now, there will be date squares!

The brand is Bakto Flavors. They are in New Jersey.

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?