ElsieD

I tried making a strawberry frozen yogurt recipe yesterday. I processed it in the Creami on Lite Ice Cream as my machine does not have a yogurt function. It was very powdery so I did a re-spin. It was still powdery but not as bad and when scooped, it actually formed a ball. When we went to eat it, it was like trying to scoop cement, all I could do was use a knife to cut pieces out of the tub. Any ideas? The base consisted of 3.6% MF Greek yogurt, sugar, strawberries and a bit of lemon juice. Should I have used a different setting?

@rotuts Too bad that TJ's is no longer selling kalamata olive oil. I buy it here at a specialty olive oil/balsamic vinegar place and love the stuff.

Real San Marzano tomatoes will always have these rwo seals and a number on the can.

I have this one and love it. https://www.amazon.ca/Instant-ClearCookTM-EvenCrispTM-Technology-Dehydrate/dp/B096N3FTZP/ref=sr_1_2?crid=1Q2XMNDCDL6HE&keywords=Instant+vortex+0lus&qid=1686409006&sprefix=instant+vortex+0lus%2Caps%2C137&sr=8-2&ufe=app_do%3Aamzn1.fos.71722c10-739d-471b-befb-3e4b9bf7d0d6

I used a can of those Mutti cherry tomatoes just last night. I too use their tube tomato paste and also the passata.

How nice to read about your travels once again. I love matjes, too bad we can't get them in Canada, at least not that I know of. I'm curious about the potatoes with beetroot soup. How do you eat the two of them? On the side, cut up in the soup, or?

Canada has Black Forest Cake.

I worked for a while with a Chinese lady who brought in fresh lychees. As I remember it, you squeeze your fingers together on the bottom of the fruit and they pop right out. As @liuzhou says, the flavour is hard to describe, and a word that comes to mind is delicate. The ones I had were delicious and very juicy.

I made a half recipe of the Jam Swirled cake today and divided the batter iamong 3 mini loaf pans. I cut one in half, added strawberries and some whipped cream and called it dessert.

Gorgeous!

I have made that cake a few times now, using blueberry jam and more of it than she specifies. I always add the salt to the dry ingredients as that makes sense to me.

I should have said corn cheese. If you like corn, you'd like this.

I love Korean fried chicken. There is a chef/owner restaurant here that we visit from time to time called Table Sodam. It is a small place, seats maybe 25 or so people and the food is terrific. Last time there the place was full and we were the only non-Koreans there. @Anna N assuming your restaurant offers it, do you ever get Corn Cheese?

I don't know where to put this but since it involves bread, I'll put it here. For sandwich bread, I usually make my own. The other day I made Jim Lahey's no-knead milk bread and it is the best bread I've made except maybe Japanese milk bread. I slice and freeze the loaf and take the slices out as I need it. I have, in the past, purchased two items to help me slice bread evenly and they work, sort of, but even with those two tools my slicing skills are lacking. As I'm standing there looking at that loaf John suggested using the meat slicer. What the heck, I thought, I'll give it a go. I got perfect, evenly sliced bread. The slicer can not only slice a loaf of bread perfectly, but it is fast and, of course, you can control the thickness. If you have a meat slicer and bake your own bread, you should give it a go.

One thought that crossed my mind was using an orange juice concentrate and rather than adding water, adding orange juice to measure the required amount of liquid. Half and half maybe?

Are you going to replace the mandarin with orange for a stronger orange flavour or for some other reason? BTW I have not yet made the pineapple cake yet but I have purchased the pineapple.

https://onefinefood.com/search?type=product&q=San+marzano+tomatoes

Agreed. They are quite filling.

I made these the other day and we liked them, in case you are looking for something different from what you have. https://www.delish.com/cooking/recipe-ideas/a39585001/brie-asparagus-and-prosciutto-bundles-recipe/

Glad to have you on this forum!

What a wonderful meal!

I heard from Anova this morning. They are replacing the oven. For those who have had their ovens replaced, about how long did getting the replacement take?

As per the recipe, this dough was to rise "to the top of the rim of the pan". I let it rise until it touched the lid, then baked it. Following the same procedure for baking a 13" loaf, I expect the result to he the same. We are very pleased with this bread and I hope the larger loaf will turn out the same way.

Today I made Jim Lahey's Milk Bread per the recipe that @PatrickTlinked to. I'm not sure why it has a bit of a yellow tint (in real life it isn't quite this yellow) but I can say it's delicious. I plan to scale the recipe up to fit my 13" Pullman pan as i'll be making it again.

I was seriously considering this until my recent customer "service" experience. On May 16 I wrote to them about an issue I was having with my APO. This was acknowledged by them 5 days later by giving me a ticket number. I wrote to them on May 25 in an attempt to find out what if anything, is happening. Including the 16th, I am on day 12. Nothing. If I call them, I get an auto message. Personally, I will never, ever buy anything from them again.