ElsieD

Today I made Sweet and Salty Chocolate Cake. from Small Batch Bakes. Since the measurements are in grams, it was easy to scale this to one layer. It was (is) delicious helped by the dulce de leche buttercream. It's a keeper.

I'm chiming in to say that I have the BSOA and the Vortex Plus. They are each good at what they do but the one can't be compared to the other. I have never been happy with the "Air" part of t he BSOA and now never use it for that purpose. When it comes time to replace the BSOA, if I replace it with another Breville I would not get the "A" version. Just my 2 cents worth.

Could you elaborate on blanching the squash? Time? Skin on or off? I'm thinking it might be a good thing to do with my thinner-skinned squash, e. g. delicata.

You're going to be one busy lady!

When you say vanilla biscuits are those wafers or something else?

Oh, wow! Do you have a recipe you are able to share?

That looks really good. I have saved the recipe. Thank you.

Today's squash haul from the farm gate. I got a box that I filled for $22.00. I paid a small premium for the Turbans. That boxfull is presently residing in the walk-in closet.

So it is. I didn't get that far as I wanted to look up the various squashes I can get this afternoon at a farm gate and that was all I was interested in when looking at the article. I'm definitely going to try it. Thanks for pointing that out.

I'll try that. Thanks for the suggestion, we'll see how it works out.

https://whatscookingamerica.net/squash.htm I came across this web site this morning. I thought some of you might be interested. I'm going out to buy some other squash this afternoon.

Thanks. I'll give it another try.

I got my stash of winter squash in last week. We have already eaten 2 delicata and one carnival acorn squash but the remainder should do us for a while. We have 9 delicata 5 carnival acorn and 2 butternut. There is another location where we go to buy different squash from those we have and we may take a trip on the weekend to get a few more. A couple of days ago I stuffed a carnival one with with quinoa (and some other stuff) and quite enjoyed it. @Okanagancook should you have the book Yum and Yummer by Greta Podleski of Looneyspoons, Crazy Plates, and Eat, Shrink and be Merry fame, the recipe is in there.

How do you get the crud on the seeds off? I tried washing them once and could not get seeds without stuff stuck to them.

I have 2 Cameron stove-top smoker grills. For what I want, they work like a charm. I have both the regular size and the mini. Both are induction compatible. The other day I smoked a rack of baby back ribs. Tonight I will do some fish. https://cameronsproducts.com/product/original-stainless-steel-smoker-value-pack-3-bonus-pints-wood-chips/

Not me.

@Smithy. For the mango sorbet, did you use only the canned mango sugar? How sweet were they?

Thank you, thank you, thank you! Steaming makes perfect sense. I will try it.

Thank you for responding. I was hoping someone would. If I wanted, say, to make blueberry scones and I wanted the berries left whole, what kind of liquid would I marinate them it? Juice? Water? And how much liquid?

I should have elaborated. I had a mini Kitchenaid that had a reversable slicing/shredding blade. I loved that thing but when the work bowl broke I was unable to find a replacement. My husband talked me into the 16 cup pro. I do not like the size of it as I find it much too big for my needs. I since purchased a 7-cup Cuisinart which does me just fine. If you do a lot of shredding, slicing etc. you will love the Pro. It is a fantastic machine and works flawlessly. Life is strange sometimes. A couple of years ago this building had one of those events where you bring down to the entertainment room stuff you no longer get needed. If you liked something, you would donate whatever sum of money you thought appropriate. The money and whatever was left over was donated to charity. Well, if a mini KA food processor wasn't donated! I now have a working mini!

I'd glady exchange my Breville 16 cup Pro for the one you linked to.

@DuvelPeople on this forum are notorious enablers. It's one of the reasons I have so many " toys".

I don't know if this is the right place to ask this question, but here goes. I have dried cranberries and also dried blueberries in my pantry. I would like to use them (not together) in making some baked goods e.g. scones or muffins. Do I need to re-hydrate them first and if so, in what and for how long or can I use them in a recipe as they are? If the latter, do I need to increase the liquid called for in the recipe?

I don't have anything interesting to contribute but I do like espelette on winter squash. I'm enjoying this thread. I've never done much with vegetables other than slap some butter and s & p on them so this is a great thread. I just remembered I like nutmeg on green beans. And tajin on corn.

Good news and bad news. I found a store here that sells them; they are out of stock.