ElsieD

Well, now, there's a thought! I just checked and have a whole bottle that I had forgotten about!

Sad news indeed. That was a great little spot in a very pretty town.

Are the "Mighty Wings" mighty in size or are they just the normal puny little things?

Me too. Come on back, ScoopKW!

Thanks, I will try the hoisin. I will PM you when I do as I don't want to hijack this thread.

I'm curious. Is Koon Chun considered superior to Lee Kum Kee?

A little more sugar helped quite a bit. It's so easy and tasty ... So is that all you did? Did you add any alcohol? Strain out the seeds? How much sugar do you now use? I'd like to try this. I bumped the sugar up to 5 Tbs, stirred a little more often. I didn't add any alcohol, but I will try that as soon as I get some - thinking of kirsch. Didn't strain because I wanted some chunks of fruit in the dessert, so I decided to live with the seeds until I can find a good way to get the result I want. As for the sugar, you really need to taste the result as different fruits are going to have different levels of sweetness. Although I used five Tbs of sugar, six may be fine for some people. I was thinking a little hit of lemon juice might be nice, but I've not tried that yet. I received a gift of some vanilla beans, and the next time I try this I may add beans rather than vanilla extract. Thanks, Shel_B. I will try this out.

A little more sugar helped quite a bit. It's so easy and tasty ... So is that all you did? Did you add any alcohol? Strain out the seeds? How much sugar do you now use? I'd like to try this.

Yesterday I had taken a hanger steak out of the freezer to thaw for dinner. This steak had previously been cooked sous vide, chilled in ice water and frozen. Due to a medical emergency, it ended up out of the fridge for some 12 hours and was at room temperature when we got back from the hospital. Is this thing safe to it? It was, of course, vacuum sealed but I don't feel comfortable eating it. My husband has asked that I pose the question here.

I freeze it all the time, pre-cut to use in the recipe I PMd to you. Since it gets melted in the sauce, it works just fine.

I just PM'd a recipe to you.

It all looks very good. Can you tell me the ratio of butter to flour that you used for your buns? I'd like to make them. Thanks!

I's like some of those buns, please.

Thanks for sharing the last five weeks with us. I enjoyed it immensely.

Beautiful chocolates.

I'd also probably opt to not broil them but, as rotus said, maybe you can try one that way and see how it turns out. I'd be more likely to bring the steaks to room temp, preheat my B to the desired internal temperature (or just below), then cook the steaks until done, followed by a very quick sear on each side in a very hot pan. (I have a rectangular cooling rack that, serendipitously, fit perfectly above the B's roasting tray. Just for the heck of it, I did a Google search for "Costco strip loin" (w/o the quotation marks), and found this pleasant and helpful video: http://t.costco.ca/Kobe-Classic-Beef-–-10-Canadian-Wagyu-New-York-Strip-Loin-Steaks.product.100016464.html This is what I bought. As I said, they were only 3/4" thick. I did broil them, 4 minutes on each side which turned out to be medium. I should have gone with my inital instinct which was 4 minutes on one side and 3 on the other. Normally I cook steak sous vide and them torch them to brown but I wanted to see what the Breville would do with it. So now I know.

What a lovely haul. Lunch looks good too!

Does anyone by chance have an answer to these questions?

Thanks, Anna. I found it.

Care to share ingredient quantities for the bread?

While I'm asking questions, I'll ask another one. I made the mistake of ordering some "Kobe" striploins from Costco. The mistake is that had I known they were only 3/4" thick I would not have ordered them. Any tips on how long I would broil this in my spanking new Breviile oven?

My Breville oven arrived yesterday and I decided that the first thing I would do is cook up a frozen pizza. I actually did read the directions, just unfortunately, the wrong ones. I read the directions for NOT using a pizza stone when in fact I WAS using a pizza stone. So, since I did not pre-heat properly, I was left with a sodden mess. I managed to get the very wet pizza off the stone, more or less in one piece and right side up and into a non -stick frying pan. I then heated this up on the stove until the crust sort of firmed up enough so we could eat it. So my question is - how well do the instructions in the manual for pre-heating work? Also, when I first turn the oven on to pre-heat, the fan sounds like it's rattling in its housing. It isn't real loud, but it is quite audible. Then, after one minute it quiets down. Is this normal? Off to try making some toast.

I sent a PM to you for an Asian type cole slaw.

Anna, are you actually getting tree ripened peaches and nectarines? If you are, I'm jealous!

Shel_B, how did you make out with this?