ElsieD

What is the sodium content of yours?

I have some. I used it once and found it so heavy on the salt i haven't used it since.

Indeed you can. My pan was 4" across.

That is indeed what I meant. Thank you.

Instant ramen noodles? Here's a recipe that uses them. I've made this and we both like it. https://www.melskitchencafe.com/easy-one-pot-beef-and-broccoli-ramen-noodles/

He did like the cake. It was baked in one of those round 3" high pans which I cut in half to make 2 layers.

It was John's birthday today so I made a small batch chocolate layer cake, mug shown for size comparison.

I use one of these. Note that pepper is a little frosty as I just took it out of the freezer.

I don't have one but the sale applies to Canada too and I'm thinking about it.

I was in a bulk food store the other day and noticed a bin full of "Sourdough Bread Machine Flour Mix". Just add water, this mix and a bit of yeast to your machine and that's it.

If only you were closer.......

Thanks for the blog, @Kim Shook. A question on catfish: can you tell by looking at it if it is farmed? Every now and again I see it for sale here, but I always stand there, hemming and having until I finally leave without it.. I've never heard good things about it but I'd be willing to try it again. And @Jim D., those chocolates look amazing!

The hospital food in Ontario varies in quality from hospital to hospital. When I was a guest of The Heart Institute the food was edible even not bad sometimes as far as taste went, but there were times when I wondered how some of the stuff they served could be healthy for a heart patient. I don't think you were being persnickety at all. Glad you are healing.

We need a "jealous" button.

Yes, it has a specific proof setting, set at 81F. I made a "wee loaf" the other day and took your advice. I simply stuck it the oven covered, and did not use the proff setting. Worked just fine.

I use Scotch Bonnets from time to time and I remove the seeds and ribs. I really like their flavour but I don't like my food bloomin' hot.

That's terrible.

@Smithy. Haven't tried the potatoes but I tried making Blueberry Tea Biscuits from Cook's Country (yes, I know they are separate entities) recently. Totally underwhelming.

I have the Zo 5 cup non-induction one. I have used it quite a bit and really like it, but one thing I tried was sauting an onion in it before carrying on with adding the rest of the ingredients. It took so long that I finished them on the stove and then added the onions back into the rice cooker. Maybe the induction ones do a better job of this than the non-induction ones.

@RWood. Stunning!

Thank you for responding. I'll take your advice and follow your recommendation. It does beg the question though, "what is the proof setting for"?

I'm glad I live far, far away from that store!

Welcome to this wonderful forum.

Curious - which one did you get?

I did call Anova about this and much to my surprise they called me back about a half hour later. They suggested I pull the plug and leave it unplugged for at least 15 minutes so it could re -set itself. I'm not sure what re-set means but at any rate I unplugged it overnight and tried the proof function again this morning. It was set to 81F, but the temperature went to 92.