ElsieD

The Cosori I am using is really smaller one. Tonight's spuds, while nice and brown, were not crispy. I soaked them in water, dried them and tossed them in a touch of oil -a teaspoon maybe. Cooked them using the root vegetable setting and shook them a few times while they were cooking. They were Yukon Golds. I don't think I'd repeat the exercise unless someone points me to a better way of doing them. @Anna N Any suggestions for what I should try next?

I didn't look at the picture long enough. We used the croissant rollers when I took my vienoiserie course. Handy little things. That was a long time ago.

Broil?

A croissant dough cutter?

My sister is off cycling around Europe so I borrowed her Cosori air fryer. If I really, really, really like it I will buy my own, make to be determined, but meanwhile, it's nice to be able to practice. So far, I did up some chicken thighs, nice crispy skin but a tad overcooked. Sweet potato fries, from frozen. Fail. A few were crispy, the rest a soggy mess. A grilled cheese sandwich. This one surprised me. It was as about the same color coming out as when it went in. I wasn't going to eat it but decided to run it under the broiler for some colour. I may never eat a grilled cheese sandwich cooked any other way again. Delicious . Tonight I am going to cut some potatoes in small cubes and cook them up. We'll rinsed, with a bit of oil and a very light sprinkling of Dutch potato spice. We are having smoked beef hash for supper and I thought I would do the potatoes this way and then mix them in with the rest of the stuff. A couple of questions: which air fryer do you have and would you get the same one again? Do you use it as much as you thought you would? I'm wary of buying another appliance. I have a few expensive things that I rarely use and don't want to do that again. Any and all suggestions are welcome.

John's morning routine is somewhat the same. Gets up, puts on coffee and water for tea, feeds the cat, lets cat out to get morning treat the neighbor leaves for him (the cat, not John) takes him for a walk down the hall, makes tea. While that steeps, he unloads the dishes and if needed, puts dishes left from night before into the dishwasher. With my, um, encouragement he now leaves the "I'm not sure where it goes stuff" on the counter.

I've often wondered if some bloggers are wanna-be professional photographers. Pictures go on and on and on........ as for the NYT, I came across a recipe a while back that had a glaring error in it. Many complained in the comments section. Some of these comments were 2 years old. I wrote to them to ask them why, in light of all the comments, they had not fixed it. They neither replied nor fixed the error. According to their newsletter, they read every single letter. Sure they do.

I think this goes here. I made it to a thrift shop today and picked up some bargains. The Rosso book, Great Good Food was 57 cents, Best Recipes from Time-Life Books was $1.14, the Sunset Cookbook Classics was $2.29, the Emeril Every Day's A Party book was 57 cents. The Olson Cook at Home book was $3.99, but that's okay because I like her. They are all in good shape. I'll flip through them, photocopy what I want and donate them back. The Sunset book was a nostalgia purchase. I used to have their books years ago but don't have them anymore, except the appetizer one. Why I kept that one, I have no idea. But there it sits in my bookshelf in all it's tattered glory.

Nice looking tomatoes. Did they taste as good as they look?

How was it? I was feeling under the weather for a few days and it was during that time I needed the bread. I ended up doing a recipe from the Zo booklet. Didn't have a lot of rye flavour and for some reason, I didn't care for the texture. Too cakey or something.

I saw that too but I knew what she meant so I didn't see the point in mentioning it.

I don't as I find they clean up quickly by hand.

I have these and they are great. Non-stick as advertised, and very sturdy.

Do you take orders?

Costco Canada has it for $200. They seem to be carrying a lot of Ninja products lately.

Did you run it both times on the Ice Cream cycle?

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.