ElsieD

What kind of wet grinder is this? I use a lot of ginger and would like to do this. I'm thinking ginger is too hard for a coffee grinder to pulverize. A food processor maybe?

If I can't find Stone ground rye flour can I just use dark rye flour? (Maybe that's a dumb question?)

Does anyone have a recipe for light rye bread? Or point me to one on-line that you have used? I have sourdough starter if needed. Thanks!

Note : I'm quoting myself so if anyone reads this, they will know what I 'm talking about. The temperature in the Breville processed one was -7C. The pint that I had previously spun was -8C. I went to spin the Creami batch yesterday but it looked nice and smooth. I had a scoop of it and it was perfect, creamy and scoopable. Since it was next to perfect I decided not to re-spin.

https://www.pressurecookingtoday.com/the-best-pressure-cooker-rice-pudding/ I have made this a number of times. Really good.

In Canada, Costco is selling the Ninja Creami for $209.99.

Thank you. The odd ingredient then is fresh galangal but I have seen it in a store that I frequently shop it. They also carry kaffir lime leaves. They carry a lot of items you can't find anywhere else. I just made chicken broth so once I hit the store we should be good to go.

Oh, Lordy, this sounds good. Is there a substitute for Indonesian bay? And candlenuts? Cashews, maybe?

They were, yes. By that I mean they were scooped at the same time. But, I did not take the actual temperature. Never thought of doing that. Before I re-spin the one that I ran through the Creami yesterday, I'll take the temperature of both the Breville batch and the Creami batch. i'll also take the temperature of the Creami batch after spinning it.

Here are two small scoops of the same ice cream. The one on the right was churned in my Breville, which has a built-in compressor. The one on the left had one spin on the Ice Cream setting on the Creami. The one on the right was normal, firm but scoopable. The one on the left was very, very soft, almost melty. I'm letting that one defrost completely, refreeze it and spin it on a different cycle. Ice Cream Light, maybe. Will report back. t

If you are near a US border town, you can have it shipped to the UPS office and pick it up there.

If you had done that a couple of weeks ago we could have compared little toes. Mine was of the right foot. Yours?

Edited to add: I did make a custard based Salted Caramel Ice Cream the other day. I put it in two Creami pints. The contents of one I will spin on the Ice Cream setting on the Creami. The second batch I froze in my Breville ice cream machine. I'll compare the two probably tomorrow. I was interested in the differences in texture and scoopabillity of the two.

All I can find are 3 but I know there are more. When John gets home tomorrow I'll get him to check the "high" cupboards.

I wish they had tested all the buttons and explained the differences between them. For example, if you have two batches on the same item, what happens if you run one batch through Ice Cream and the other one through Lite Ice Cream. But then, that wasn't the point of the exercise. I'd still like to know, though.

That is a beautiful loaf. You don't by chance have those measurements in grams, do you?

This may interest you (or not). https://www.beanilla.com/

I enjoyed this. Thank you.

I'll be curious to see how your bread turns out. I have made Japanese Milk Bread but not baked it in the Pullman with the lid on.

Thank you. I learned something today. What did you do with the offspring?

What is that "sweet girl"?

Amazon has Pierre Hermé's book "Macarons" on sale for $1.99. https://www.amazon.ca/dp/B07H8PZ89L?ref_=pe_618300_638746490_kdd_atf_0_img

Costco's food wrap comes in a dispenser similar to that. My roll is almost empty and I'm going to put my roll of Press 'n Seal in there and see if that works. Too often I rip a piece of that of on it's box and it squishes up against itself. It is a PITA to untangle. Thanks for posting about this item.

Thank you. I make a fruit bread using dried cranberries (darn spell-check) and raisins and a couple of times I decided to add cinnamon to the mix. I can't quite explain it but the bread wasn't "quite right". To heavy, or something. I no longer add cinnamon. This is the bread I make: