ElsieD

If you ordered yours from Amazon, when will you be getting it? I ask because Amazon Canada is not delivering mine until at least May 13.

I actually have a pair but it didn't occur to me to put them on just to get something out of the freezer. The toe is pretty ugly today. It's swollen and the whole thing is 15 shades of purple with a bit of blue thrown in.

I have ordered a copy but the delivery date is May 13th, and that's with Prime! They must be waiting for the book to reach their warehouses. I am definitely going to be playing along!

Well put. I don't follow @BooBear's posts (other than I receive the initial post) anymore as for me, the questions are not focused enough. Lest anyone think I am being rude, that is not the case. I can't respond to something that is not a question.

So do you just put everything in a food processor, turn it on for 45 seconds and, voila! your dough is ready?

I signed for the free version and entered 5 of my cookbooks. I was so impressed I signed up for the premium version. I have entered my baking, ice cream and bread books and I'm asking myself why did I wait so long to subscribe to this? I have lots more to enter and lots more to learn but @blue_dolphin 's posts will be a great help. I also need to read through this topic.

I will never again stand close to a poorly packed stand-up freezer when opening the door. That way, a prime rib roast won't land on my little toe when I open it.

I'm going to sign up for the free subscription so I can at least see how it works. I realize the free version is limited to 5 books but I'll just put in 5 baking books. If I do a search on cupcakes or oatmeal cookies I can see what it gives me. Thanks to @blue_dolphin's explanations I think I know how it works. I'm still looking for a good recipe app.

I tried some once a few years ago and I can't remember what I did with it. I had also forgotten about white whole wheat flour so thanks for reminding me. Next time I go out I'll pick some up and try it out.

Thank you. I'm going to make these but will use all bread flour. Someone I live with does not like whole wheat flour in anything. The instructions are cleat except for "turning at 30 minutes". Do you mean "fold"?

I'm still drooling over those buns. Do you have a recipe you can share?

Those look like fine buns. When you say "on hand in the freezer" are they frozen baked or unbaked?

I made some "peach frozen dessert" for lack of a better term. Just peach kefir, sugar, peaches and some whipping cream. I processed it on ice cream and it was very crumbly. I tried a re-spin. Still crumbly, so did ice cream again. That was scoopable but had ice in it. I'm going to melt it down, run it through a blender and re-freeze and see what happens. I made this one other time and it was great so I don't know what the problem is this time. Any ideas? Second question: have any of you used kefir in "frozen desserts"?

Did you catch it yourself?

Ha ha. What I meant was, does the chicken have any texture or is it mushy?

@shain. Thank you. Absolutely stunning.

Interesting. What is the texture like?

That is amazing!

Thanks for correcting me, you little enabler, you. I just assumed I was on the American site. And the answer is no. not yet.

Anova lists this at $450. I would love a chamber vacuum sealer but by the time I convert that into Canadian dollars and pay for shipping it gets pricey. Not that it is expensive for what it is, but it's too expensive for the amount of use I'd get out of it..

Are you starting one?

What is the difference between Can you tell me what the difference is between this book and 5-Ingredient Instant Pot Cookbook? Thanks!

What is the first picture of?

Add-ons? Are they taking cheese, bacon, that sort of thing or mustard and relish?

@Kim Shook What does the cheese do for the pineapple casserole? I like pineapple with ham, but I'm having trouble getting my head around the cheese part.