ElsieD

My friend got skunked also. You need a fishing license to fish on the lake and the limit per person is 3 fish. The first one I caught was the big one. I caught 2 more, a 2 1/2 pound and a 1 1/2. My buddy caught only one and it was too small so back into the lake it went. It was a long time ago and I can't remember what I did with it. It was cleaned and put in the freezer. A friend from work brought me an electric saw so I could cut it up.

Here he is:

Lake trout is lovely. I caught an 8 1/2 pounder once. It was the record size fish taken from that lake that season. First time fishing

Made what is called Sparkling Gingerbread from Snacking Cakes. This was really good. The spices were cinnamon, cloves, ginger powder, fresh grated ginger and crystallized ginger. I'd make this again in a heartbeat.

I forgot to ask, now that I found a recipe I want to make. At what temperature and does rack position matter? And about how long for single size servings?

Nice!

What I meant was, was there a technique that was different from making standard laminated dough or an ingredient that was different from what is normally used.

Did the recipe deviate in some way from the standard recipe?

Interesting. That will leave a lot of open spaces in the freezer aisle.

And then there is this: https://ottawacitizen.com/life/food/ottawas-atelier-restaurant-wants-to-ring-out-2022-with-a-private-20000-dinner-for-four

@Smithy. No added sugar, just maple syrup?

@JoNorvelleWalker. Glad to read that you were able to get out for lunch. It does one good to get out.

@Shelby Your fridge should meet my freezer.

@BonVivant. Thank you for your blog. I enjoyed it immensely and I also learned a few things. I knew nothing at all about this country, and you have opened my eyes to it.

I couldn't get this cute little loaf out of my mind so I decided to make what I call a Wee Loaf to go with our dinner. It is baked in a 5" square pan, and is a focaccia type bread. I make it whenever we want fresh bread but no lefovers. Here are the ingredients: !20 gm flour 1 1/8 teaspoon Instant yeast 3/4 teaspoon salt 1/2 cup warm water.

I made these today. I had to use cashews because I did not have any hazelnuts and baked them in 4 small ramekins. These little cakes are delicious, though I baked them too long. I kept testing after the 20 minute mark and batter kept sticking to the toothpick. So my question is, how can you tell if they are done? At 20 minutes the batter was very wet and stayed that way for some time. Finally, the toothpick registered clean but they were overdone. I guess the end product is different than I'm used to and tests differently when it's baking. Any help appreciated. They were really good and I would like to make them again.

That's amazing. If I had one of those little pots, I'd make one just for the joy of it.

We use Bullseye Bold.

ls that the recipe for Blue Q Sauce?

I have found a place that sells gelatin sheets that are 200 bloom. Platinum sheets are 230 bloom. If I use the 200 bloom ones, am I correct in saying I need 1.15 of a gold sheet for every Platinum sheet? (230÷200)

The recipe doesn't specify. It simply says 1 1/2 sheets of gelatin. The book makes no mention anywhere else of the type of gelatin to use. The book is by Edd Kimber, a British pastry chef, should that make any difference.

I think this fridge thing is a great idea. If I were stuck for time, or didn't feel like cooking, I'd make use of it. I doubt I would use it a lot but I would definitely try it.

Anyone?

What a dopey commercial.

I actually have a couple of those. I know where one is, I'll have to dig out the others. And no, I didn't pay that price for them either.