ElsieD

I was just looking for something else at KAF and came across this. It may not be what you are looking for, but I thought I would pass it along. https://www.kingarthurbaking.com/search?query=fruitcake fruit#bc_product_index https://shop.kingarthurbaking.com/items/bakers-fruit-blend

Check your PM

I got this book for Christmas and as is not what I expected, I am taking this back to Indigo tomorrow and am exchanging it for??????? I dunno. I made a brown pork stew the other day that just about blew us away, it was that good. This makes me think I might like a Caribbean cookbook. Any suggestions? Or maybe another small batch baking book? Ot Yossy Arefi's Snacking Cakes perhaps? !s there a book for small batch yeast breads? Any suggestions are appreciated.

Yes, @heidihis correct. Green bell pepper.

I did up some carrots tonight using Anova Culinary instructions which were: sous vide, 185F, Rear heat, 30 minutes. On their picture, they had nice young carrots. I had bagged carrots which meant they were BIG. I. Cut them in half and in they went. Hard as a rock after 30 minutes. Added more time. Took the bigger pieces out and halved them, so they were in quarters. They were pulled at 70 minutes. Not the best way to do carrots but I'm partly to blame as I should have cut them smaller. I have not had the oven very long so it's all very new.

I am not a huge mushroom fan but my husband is and this looks delcious. Thanks for the link

Well, crap! Just what you didn't want to have happen. Sending good thoughts and hugs your way.

What are the peppers stuffed with? And is there a traffic light on each end or block of the one way street?

That is one of the sweetest stories I have ever read. Thank you so very much!

Hello? @Smithyyou out there?

I'm looking forward to reading about your trip!

I find this fascinating. Thank you for giving us insight into a country most of us will. never visit.

I do exactly what @chromedomedoes. Except we do capons, not turkey. The stuffing is done separately the day of.

@Dave_E. Impressive!

I feel that way about their dishwashers. I love them.

Why do you suppose we ever bought the damn things?

I have the Breville 16 cup Sous Chef Pro. I never use it. It takes up way to much room, it sits on the lowest shelf of a kitchen cart so it's a PITA to get out, wash up, and put back. It's way too much FP for what I need. I wish I had never purchased it.

It's soooo disappointing when the food sucks. Have you had meals from them before?

My machine alerts you to when the dough cycle is complete. Remove dough, shape, put it in the baking container, 2nd rise, bake. Is your manual on-line?

I often make bread dough in the bread machine. When the dough is ready, I take it out and bake it in a loaf pan.

Chilly Chiles is a great spot.

How long do these biscuits stay crispy? If I make them on Wednesday will they still be nice and crispy on Friday or will they have started to soften? Have you ever frozen them?

I can guarantee you that she doesn't have cocoa butter, but oil she does have. How much does she need to add? I'm guessing she would melt the chocolate in a double boiler.

I'm asking this question on behalf of my sister. She has her grandkids with her this weekend and bought a chocolate fountain as for dessert, she wants a chocolate dipping party. She bought 1 pound of Belcolade bittersweet chocolate to use. How does she prepare this to use with a chocolate fountain?

Have you tested the temperature of your pre-heated oven in several different spots to see if the temperatures are the same?