ElsieD

They have those same sod storage places in L'Anse aux Meadows in the Northern Peninsula in Newfoundland. They were used by the Norsemen when they settled the area.

Thank you all for your suggestions. I ended up roasting some fresh asparagus with nothing more than olive oil, salt and pepper. I was going to fancy it up but ran out of time.

Oh goody, I can't wait! If it's on the menu, try reindeer tenderloin. I had it once in Norway and it is delicious.

I called and what I have is an outside skirt steak. Do I even need to sous vide this or can I simply sear it?

Thanks for your responses. It seems that the type of steak you have determines how you cook it. I think I have the smaller, skinnier one. I'll call tomorrow and ask the seller whether it's an inner or an outer.

What's a few hours?

When picking up my beef order I purchased a skirt steak. I personally, have never seen them in the grocery stores and have no idea as to how to cook it. I think that due to the thiness of the meay, sous vide would be the way to go. I saw a bunch of suggested times when I googled for how long to cook it, ranging from 2 1/2 to 24 hours. For those of you who have cooked skirt steak, what do you do?

Canadian Tire.

Ah yes, a baby pike. I remember once a friend and I were on a fishing trip and he caught a pike. Those have a row of Y bones and was a real pain to clean. But, very tasty.

I don't thing I have ever heard of Hugh Fearnley Whittingstall. So, thank you for that. I plan on spending some time looking through his recipe collection. We don't eat breakfast here but do have a mid-morning snack. We sometimes have breakfast for lunch. Today it is pikelets with maple syrup and breakfasf sausage. The dough/butter is almost ready!

Martha says: "Did you ever wonder what the "10x" on the label means? It refers to the number of times the sugar is processed and milled—in this case, 10! Confectioners' sugar, on the other hand, is powdered sugar with starch added, to prevent it from caking as it sits.Nov 4, 2020"

You are far from alone. I shall really miss it too. I subscribed for years right up until they stopped publishing.

The pikelets were good. Reminded me of Newfoundland toutons.

I'm having my sister and her friend over for dinner on Saturday. We are making homemade cannelloni including the pasta for a main course. There will be freshly baked focaccia as well, but my dilemma is, what do I serve as a side dish? Is a salad the only alternative? It seems like the main course needs something else, but what?

Those look amazing. What fruit does she put in them?

The Official Downton Abbey Cookbook for fans of the show is selling for $1.99. https://www.amazon.ca/dp/B088WBGHGM?_bbid=66984166&tag=bookbubemailca-20

I had a mental picture of @Shelbydoing one of those lady-like swoons in the grocery aisle.

Thank you for treating us to a blog on your trip. I thoroughly enjoyed the first installment and am looking forward to the next one.

Question: I have never used osmotolerant yeast. What makes it different from non-osmotolerant yeast? Is something added to it?

Funny you should mention that. I made Blueberry scones the other day. The recipe called for salted butter and I only ever use unsalted butter so I made a mental note to add some salt. When we had our first one, it tasted flat, that is when I realized I had forgotten the salt.

https://www.finecooking.com/recipe/indonesian-style-ham-stir-fry This is one of my favorites from Fine Cooking.

Love beef cheeks. Just ordered 6 of them.

I had it in the air fryer for 50 minutes @ 350F on roast. It was really good, but the poor wings were a bit, a lot actually, overdone. I think 45 minutes might have been enough.

Here's the chicken:

Those tarts look amazing. I love Portuguese tarts. I've copied the recipe so I can make them. I'm doing sweet potatoes right now and they will be followed by a whole chicken. Hope they turn out.