ElsieD

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.

Can I use the slicing blade to slice peaches? I'd like to make 1/4" slices and then dehydrate them to make peach powder. I have 18 quarts to do and am looking to not slice them with a knife as that would take me just short of forever.

Thank you for chiming in. As you can see, they have become considerably riper since when I posted that picture. For comparison purposes,the two pictures below show them when I brought them home and today. I just tested them and there is no give to them yet nor will they peel so it looks like they need more time. Since I want to use them for baking, should I wait to do anything with them until they are almost/completely black?

What a nice sister!

Thank you. From what you said, i should wait to use them until they turn yellow? The picture shows them as being more yellow than they are.

There are more than 1,000 species of Thai bananas?

Staff note: This post and responses to it have been split from the Banana Bread: Tips & Techniques discussion, to maintain topic focus. I bought these today. They were labeled in the store as Thai bananas, but there are no other markings on them to tell me more about them. I bought them thinking they might be good for banana muffins. Does anyone have any words of wisdom for me, particularly, are they ripe now or do I wait to use them until they turn yellow? All help appreciated.

Did up a pile of corn for the freezer today following @Shelby's directions.

Winnipeg and Sudbury are the closest according to Mr. Google. They are both 7 + hours away from Thunder Bay. Too bad new de minimis rules are now in effect or some Canadian might have been willing to buy one and send it to you.

I'll do that. I can tell you that there was lots of room including between the top of the chicken and the roof of the oven. No parts were in danger of being singed.

I used turbo roast for the first time the other day to roast a chicken. The recommended time in the user manual was 40 minutes. I had a bigger chicken so roasted for 45. It was slightly overdone, next time I would check it after 35 minutes. Sure does do the job quickly and well. I love the thing.

Can you tell us the name of the one on Amazon? Your link won't take me to the American site and when it asks if I want to go to the Canadian site, and I say yes, the item doesn't show. That happens a lot.

Can you elaborate on the canned Rotel tomatoes? I'll soon be getting a plethora of plum tomatoes.

Can you elaborate on this please? Are you saying the desk top version will operate on everything but the other won't? Are there two versions?