ElsieD

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.

Rotuts, I have the Consumer Reports Buying Guide for 2016 in case you want me to check something. Also, my post above has been changed as appliances were either Maytag or Jenn-Aire, not Kitchenaid or Jenn-Aire. Had a little brain cramp there.

I had a dual fuel range once but the particular one I had, which I think was a Maytag (or else it was a Jenn-Aire I can't remember which as we had appliances made by both) never really worked properly. If it had, I probably would have liked it very much. So after fighting with it for a number of years we bought an Electrolux range with an induction top. I loved it. Unless you really want gas, a range with an induction top is the way to go. When we sold the house, I bid the range a sad tearful goodbye and really tried hard to use the smooth top electric cooktop that was in the condo we moved into. I hated it. That lasted about two months and it was replaced by an induction cooktop. Happiness.

Tonight we had chicken wings à la Norm Matthews. I made two changes to the recipe in that I used sesame oil rather than vegetable oil and I added a tablespoon of gochujang because we love the stuff. These were amazing. They stayed crispy even after the sauce hit them. We really, really liked them. Thanks, Norm!

Magic browning powder?

Roasted chicken legs, roasted asparagus and couscous salad.

Thank you for your response. Unfortunately, I didn't see it until I got up this morning at which point they had been in their water bath for 14 hours. I Wil make a note of your response for next time.

Today I bought three top sirloin roasts, 3.5 to 4 pound each, graded triple A. I am planning to cut them in half and then cook them sous vide @132F. I had thought to cook them up as I would a chuck roast, that is, cook for 48 hours as I think of it as a tough cut of meat. However, since returning home I have done some googling and the prevailing wisdom seems to be to cook it for about 12 hours, at most 14. Has anyone cooked this cut and if you did, how long did you cook it for? Thank you.

I can't answer all of your questions, but when you buy the chocolate that is stored with the baking supplies in the grocery store (Hershey's?) It comes in squares. It has been quite a while since I bought them but there used to be 6 or 8 squares in a package.

Very nice. I'd be happy too if my bread looked like that.

One of us here is on a diet and the other should be. So, I too use those noodles for certain things as it provides bulk with very few calories. If I am making an Asian sort of soup, I'll use the noodles in that. If lunch has been a calorific meal, I might make a stir fry of some sort for dinner and use the noodles instead of rice. You don't eat them because of their taste as they have next to none but if you are counting calories, for us, they are acceptable for the reasons stated.

Rotuts, I mean to reply to your suggestion and forgot. I did check them and they all work. I am starting to find that the fan when the oven is on convection is fairly loud. Anyone else have that problem?

I saw that recipe and wondered what they were like. Aside from their "staying power" were they tasty? They look like a soft cookie, are they?

Yes, that would be Yorkshire pudding. Love those things. I swear I could eat them for breakfast slathered with butter and jam.

I picked up a 3 pound chuck roast a couple of days ago and cooked it sous vide for 48 hours at 132 degrees. It was cut from triple AAA or higher which is just about as good as it gets when buying beef in the supermarket. So, that was dinner tonight along with some overcooked carrots, potatoes roasted in duck fat and beets in a balsamic/olive oil dressing. The beef was incredible - very, very tender and tasting of beefy goodness. From the picture it looks like it was cooked to medium, but it was medium rare. This tablet doesn't like taking pictures of red beef.

Panko'd pan fried pork loin chops with katsu sauce, (tonkatsu without the deep frying) brown rice medley from Trader Joe's, roasted sweet potatoes and roasted asparagus.

Apologies to Anna N and rotuts - i'm having trouble posting and can't seem to get rid of the above. I did Asian beef short ribs in the IP last night. They cooked for 50 minutes on high with a 10 minute natural release. Next time I will add 10 minutes to the cooking time. That said, they were still very tasty.

Asian beef short ribs with white rice and roasted vegetables.