ElsieD

Strange. I clicked through the book on Amazon and no recipes were shown.

Thank you @blue_dolphin. I have Spotify and it looks like I can watch them there. I'll report back.

I clicked on the link but the intro kept repeating, so I couldn't watch it. Too bad as I'm interested in this.

I will never again put a smoked pork shoulder in the slow cooker in the afternoon intending to have some for dinner, ask John to carve it up come said dinner time, only to find I'd forgotten to plug it in.

Are the waffles crispy?

Yes, we did. Yummy things, aren't they.

How does this work?

When i saw @blue_dolphin's post, it thought, that's a book i could use! Into the search engine the title went which brought me to Amazon which, when I clicked on the title, told me I had purchased it two years ago. Nocw that I have re-acquainted myself with the book, i see waffles in my future. Did you ever try substituting corn starch for part of the flour as suggested by Andie? Does re-heating them crisp them up?

@gulfporter I actually make corn ice cream using fresh corn on the cob. The recipe is from the NYT and I make it when corn is in season. I have some in the freezer now and while corn ice cream sounds odd to some people, it's delicious.

I just checked the "specials" for chicken drumsticks prices this week. They range from $3.00 to $4.99 a pound.

Sure wish we could get $.99 chicken drumsticks here. Gorgeous looking stock, @rotuts. Did i read that right, that you got 3 containers of CK stock from 4 drumsticks? Or was that from both trays? Does MC get the chicken threads?

I have this one and I love it. It is rechargeable.

@Smithy How wonderful! What a thoughtful thing to do.

I peeled them this afternoon and froze them. I didn't eat one though they smell great. No signs of fermentation, thank goodness. Thanks, everyone, for your help.

This is what they look like today. The one on the bottom, second from the right is completely black so I assume that one is ready for baking and the rest should look like that before I use them? I've tried two along the way to this point. The first was starchy, not very sweet. The second, half black, was really sweet at the ends but hard and still starchy in the middle. The ripe ends, however, we're amazing. Also, the peel is quite thin. Is that normal?

What is soss?

Wow! That's a great job you did on your smoker. It does indeed look like it's brand new.

Thank you. This may be a dumb question but did you bake it using frozen, semi-frozen or thawed peaches?

@Smithy What was the texture of the peaches like after baking? I have a LOT of peaches in the freezer right now as we were able to get our hands on some beauties. I now worry that the peaches will turn to mush after baking them.

No, i don't use my IP for this. I do it on the stove. I let it go for however long it takes at a bare simmer. I just use the carcass and odds and sods of the trimmings.

Something I do is reduce it way, way down until, when well-chilled, it is a very firm jelly and freeze it in ice cube trays (warmed enough to pour). It's like having chicken boullion on hand.

Yes, he decided he wanted to do something after retiring, so this is what he chose to do. The best part was that most nights he'd come home with dinner. He doesn't cook much but when he does, it's usually delicious. He makes a mean Navarin of lamb.

Le Cordon Bleu here has special menu events from time to time which they hold in their Signatures Restaurant. Tickets are pre-sold for these events; today's was sold out, the capacity seemed to be about 40. This event was called Boulangerie Delight and so it was. Below is the menu and pictures of the courses. The servers, cooks etc. were students in their final year with the head chef supervising. There must have been 14 of them roaming the tables, but they were never obtrusive. The food was mostly good, though the carb cakes could have been hotter. The coffee was cold, but cheerfully replaced. As you can see, the last picture is of the desserts, 5 each. As we were leaving, take-away boxes in hand, one of the students came over to tell us that there was an extra box waiting for us. That turned out to be a duplicate times two of the third course, so we came home with 18 assorted pastries! John shared a brief memory with the head chef about his time at Cordon Bleu when he took Cuisine Basics. They both lamented about banging their heads against the overheads above the work stations. Not meant for tall people. John is just over 6'3" and I'm guessing the head chef is the same. A nice change of pace for us.

I haven't used it yet but my plan is to use it in peach frozen yogurt and ice cream along with peaches to bump up the peach flavour. I'm trying the same thing with strawberries. Maybe smoothies or protein drinks?

In the end, I pureed a bunch of peaches and once dehydrated, I'll use my blender to turn that into peach powder. I decided to slice a bunch using a knife, and roasted the slices in the APO. That took care of 6 quarts. I'll do the same thing with the rest of them. Thanks, everyone, for your suggestions and comments. By the way, the roasted peaches are for a roasted peach frozen yogurt I found on the Brod and Taylor website. It's excellent.