ElsieD

@FauxPas Your kitchen is lovely. It is nice having that window over your sink. When we re-did the kitchen in our house, we also moved the sink from where it was, against a wall, to under the window. I enjoyed that. What did you do about the fridge?

@blue_dolphin I wondered the same thing and @JAZ sent me this: "I saw your question in the Camping topic about the difference between my newest book and the Instant Pot 5 Ingredient book. I didn't want to bog down the topic, but wanted to answer your question. There are two big differences between them. First, I only edited the 5-Ingredient book; while a few of the recipes are mine (reprinted from previous books), most are from other authors. In this latest book, only a handful of the recipes are reprints, some mine and some from other authors. The bulk of them are original for this book. Second, this book uses a variety of ways that the recipes qualify as "super easy" -- some are 5 ingredients, some are 30 minutes or less, some are quick prep (5 minutes) and some are "one-pot" dinners, where the recipe yields a complete dinner with no additional bowls. So there's more variety in this one. Hope that answers your question. Thanks!" Janet

Well, dang, now you've made me want that one too!

You win first prize, although some others are close.

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?