ElsieD

Well, now, this should be a lot of fun. There is something about Newfoundland that tugs at the heart and stays with you long after you have left. I fell in love with it 36 or 37 years ago when I went out there on a business trip and spent the weekend with a friend and his family in an outport, Winterbrook by name. His mother cooked Newfoundland fare for my girlfriend and I which included fish and brewis ( salt cod and hard tack), topped with scrunchions for breakfast. The smell of that, wafting upstairs, was not something I was used to. The weekend also included canned trout, caught on the island and bakeapples for dessert. I can't remember what else we had other than the fact there was always tea on the stove. Very, very, strong tea. It is indescribably beautiful, and ranges from mountainous terrain in the west to a barren, flat terrain in the north west, to picturesque coves in the east. There are many outports, some with just a handful of people living in them. The people are extremely friendly, helpful and just all round nice. I am looking forward to telling you all about it. Elsie

Has anyone done a bundt cake in the IP? If yes, can you direct me to a recipe?

Thanks. I'll give these a shot as I love poached eggs and have trouble getting them right. Eggs for 29 cents a dozen? The cheapest I have ever seen them sell for around here is just under $3 a dozen.

Shelby, what were the whites like? I have an aversion to slimy whites.

How do chicken wings done in the CSO turn out? Do they resemble deep fried wings at all, i.e crispy skinned? If they do, I fear I may weaken.....

I was at Costco yesterday and had a look at their smoked Norwegian salmon. Was yours labeled as "steelhead salmon"? If it was, it does state that it is smoked over alder wood which is what I used to use when I smoked my own salmon. Just wondering, as i'm curious as it whether it was actually smoked or if it is lox.

Thanks, Shel! I see that I can get 6 episodes and i'll be watching them.

How about making a salmon mousse?

Thanks, everyone. I wrote to the chef from whom I got the recipe and he said he has not had any luck finding candlenuts in this city, and we do have a number of Asian grocers. I checked with the biggest one and they looked at me like I was asking for something from outer space. I am in and out of these stores so will continue to check. One thing I have learned is that they are usually kept frozen, I assume to keep them fresh. Meanwhile, I will sub 3 macadamia nuts for the two candlenuts called for in the recipe. The chef, BTW, imports his from the Netherlands. If he wasn't an hour and 20 minutes away by car, I'd go out and ask him for a couple. The ingredients called for in this recipe are: sweet green pepper (an oxymoron if I ever heard one), eggplant, green beans, bamboo shoots, cabbage, onion, garlic, coriander, laos powder, the elusive candlenuts, shrimp paste, salt, water coconut milk.

Sadly, no. I would get one if my Breville SO died, but I can't really justify having both of them.

I never use the BSO for toast. It makes terrible toast. I may give it a shot using Anna N's method and see what happens.

I have a recipe that calls for candlenuts and I can't find any. The recipe calls for 2 candlenuts. Having done some googling, it seems I can substitute macadamia nuts. The recipe calls for 2 grated candlenuts. However, 2 grated macadamia nuts doesn't look like much. Would that be a correct substitution both for the type of nut and the amount? The dish I want to make is Sajoer Lodeh. Thanks for any help you can give me.

Zeus (the cat) heartily recommends TJ's "tuna for cats" a canned cat food.

This recipe serves 2 1 onion 2 cloves garlic, minced 1 T fresh minced ginger Peanut or other cooking oil 12 ounces beef steak, cubed into 1/2" pieces 2 T ketjap manis 3 T passata Nutmeg salt pepper Use a frying pan big enough to just hold the meat in a single layer.Small dice the onion and cook in the oil until softened. Add the garlic and ginger and cook for 2 minutes. Add the beef and cook until the raw colour is gone. Add the rest of the ingredients except the water and stir together. Add enough water to come halfway up the meat. Simmer, loosely covered, for about half an hour. The liquid should have reduced enough so that there is just enough for a sauce. If you wish, thicken the sauce a bit with a cornstarch slurry. Note: I used strip loin for this. If using a tougher cut of meat you may need to simmer it longer. I was given the recipe by Chef Jeroen Kerrebijn of the Fall River Restaurant in Mayberly, Ontario. I have made a couple of minor changes to it.

I agree that it's great yogurt. It is now the only way I make it. In fact, I have the Instant Pot going right now with a new batch which will be ready at 7:00. How much whey did you get?

How did the yogurt turn out?

I sent you a PM

Alas, both recipes make much more than I could possibly eat. Plus, I no longer have my canning equipment. But thank you for posting.

A couple of weeks ago we went to a restaurant where we had a dish the chef called Smoor Daging, an Indonesian dish. We really liked it and he was nice enough to email me the recipe. I cooked it up tonight and I'm embarrassed to say we almost set an eating speed record, it was that good. Appearance wise some greenery would have been in order but the side salad lived up the plate a bit.

Tonight we had roast beef, and I'm not sure what cut it was, but it looked and ate like a strip loin. It had not been labeled before it went into the freezer. In any event, I cooked it sous vide for a couple of hours, sprinkled it with Okanagancook's Magic Browning Powder and seared it. That powder is amazing. We had the beef with roasted parmesan potatoes, carrots, corn and a bit of gravy.

Last night we had pork tenderloin with a cider sauce (Epicurious) two-potato gratin (Bon Appetit) and a salad. That salad crops up a lot. There isn't much to it, just tomatoes, cucumbers and carrots which is marinated in nothing but seasoned rice vinegar, but we really like it. The night before we had chicken satay risotto. No picture because, as you can imagine, it looked like an unappetizing blob although it was tasty enough.

I had totally forgotten about this relish, which is strange as I used to love the stuff. Thanks for the memory - off to find the recipe!

Some of the main things I use it for are beets, potatoes, yogurt, lamb shanks, lasagna and baby back spare ribs. I have also used it to bake cheesecake. I use it a lot, which is more than I can say for some of my other small appliances.

I freeze braised red cabbage in dinner sized portions all the time and it works very well.