ElsieD

Can you tell me a little bit more about these, please?

That's hysterical!

Welcome!

And then there is the beeping thermostat which created one of life's most embarrassing moments. Figuring the beeping meant the thermostat needed replacing, we called the furnace guy. When he arrived the first thing he said was, "did you check the battery"?

I love that butter. Too bad it's so hard to find.

Good article. I err on the side of caution. I have found that whenever I have finished the dish and I taste it, I often think "oh, a tad more salt". Om the plate it then tastes too salty so I've stopped doing that.

Which group? I joined one when I first got my Creami and then quit the group because the same questions were asked over and over again. Maybe yours is a better one?

You are quite right that anyone with vision problems may have difficulty using these labels. Fortunately so far I don't fall into that category and find they work for me.

https://www.leevalley.com/en-ca/shop/kitchen/canning-and-preserving/52558-dissolvable-labels?item=EV161 I have been using these labels a long time. They wash right off jars, plastic bags, whatever. I took a label and ran water over a piece of it so you can see how it dissolves. I have never had a label fall off or the writing fade from them.

Welcome to the forum.

That's okay I won't hold it against you.

I'm also good with peanut butter on toasted Dave's Killer 21 whole grain bread.

No longer on for that price. Just bought Simply Raymond: Recipes from Home by Raymond Blanc for all of 99 cents.

Taking a page out of @Shelby's book and adding a pat of butter as @rotutssuggested, I blanched and bagged 24 cobs of corn yesterday. We will do the same again when the caramel corn arrives. John cut the cobs into small pieces and we now have lots of concentrated corn stock to use in corn chowder, corn risotto and such. We also caramelised 6 pounds of vidalia onions.

Welcome to the forum and I have to ask - is that your kitty as your avatar?

@FauxPas Wow, that was a lot of trouble you went too. Thank you. I found a recipe in the Purity Cookbook that stirred up a memory or two. What caught my eye was dissolving baking soda in water. I have saved that recipe and will make it at some point. When I do, I'll let you know if that is the recipe. It was a very simple one as this one is.

Bob's Red Mill sells graham flour.

I sure wish I had the recipe booklet that came free with flour in the 1950s. All my googling has been for naught. It had the recipe for the best oatmeal cookies. They had shredded coconut in them and they were really crispy. Sigh.

For us, it's Le Cage Buffalo chicken wings.

I had never heard of such a thing until today.

A question for Canadians: does anyone use Windsor Kosher salt? I used to use DC until I noticed Windsor, a Canadian company. I've been using it ever since I first spotted it.

This looks interesting. The book is divided by month and contains recipes for festive occasions occurring in that month. From what i could see, the beginning of each chapter has a history of some (all?) of the holidays in that month. The Kindle edition is $1.99. https://www.amazon.ca/Seasonal-European-Dishes-Elisabeth-Luard-ebook/dp/B00HEQY2IO/ref=cm_cr_arp_d_pl_foot_top?ie=UTF8

I believe he is filling his salt pot, not his salt shaker.

That's right. I cooked the wild rice blend tonight on the brown setting as @chromedome suggested. Delicious. The strange thing is that both last night and tonight I cooked 1 Zo measuring cup of rice. I could have cooked less. When i made rice using my old method, I always cooked 1 regular cup of rice and we had no problem finishing it. I can't figure out why that should be the case.

All righty then, next time I'll try pinhead oats cooked in milk.