ElsieD

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.

I am trying to proof some bread dough. I set the app to proof, 81F and it climbed to 92.5. I then canceled that and set it to proof by using the control panel on the oven door. It did the same thing. Has anyone else had this problem and if so, what happened?

Have you tried it yet? My bottle arrived today.