ElsieD

Only if there is a user manual🤓

I just got mine today but won't be doing anything with it until at least to tomorrow. (thank you, @Kerry Beal). Can someone tell me if there is a user manual?

And?

I liked this last line under Breakfast Burritos: "Drop on the floor, and serve. (more authentic flavor)"

I looked at most of the items and I did make a gazpacho jellied salad back in the day and I still like it. Pickled herring? Yes please, though I never made it. My mother cooked plain food but it was very good. She would not have dreamt of buying, let alone making, any of these dishes. They never appealed to me either. My mother never taught any of us how to cook (5 girls) so when I moved out of home I was a pretty lousy cook.

We have one of those installed in the cupboard under the sink to hold cleaning products and the like. Works well. When we moved here, there was a pantry with deep shelves that we converted to pull-out drawers. Where we could, we changed all the rest of the cupboards to pull-out drawers as well. We have a couple of corner cupboards that we couldn't convert and except for the very front, they are a P.I.T.A.

Does anyone have any of the other Edd Kimber books?

I have both of those, one hardcopy and one Kindle. Another great little book is Small Batch Cakes by Edd Kimber. One recipe that I have made many times from that book is Sweet and Salty Chocolate Cake. I make 1/2 of the recipe and bake it in a 6" round pan. The icing includes dulce de leche. I'm making it again tomorrow. I thought the jam cake was so-so when I made it the first time. I decided it needed more jam so when I made it again I doubled the jam. It was delicious.

What cake is that?

You won't have a problem. The measurements are 19.5" x 16.5", excluding the water tank.

Oh boy, I am SO looking forward to this!

The ones I've made, some more than once are Swirled Jam Cake page 68, Salty Caramel Peanut Butter Cake p.109, Sparkling Gingerbread P. 123, Chocolate Peanut Butter Cake P. 151. I did not care for Mostly Apples Cake P.53 or the Powdered Donut Cake p. 93. One i have bookmarked to make is All the Spices Cake P. 88. Which ones have you made?

I've made a few cakes out of that book. We've liked them all except for the Mostly Apples one.

I. Finally had a better look through the book, albeit a quick one. It is about technique, much more than a lot of cookbooks. It that's what you are after, it's a good book. There are many recipes in the book but the recipes seem to be ones that show you how to use those techniques. I'd call it a teaching book, technique backed by recipes that use those techniques. I don't know if this helps but I can't think of another way to describe it. I should also mention that I haven't made anything from this book.

I had a quick look at it today but I'll do a deeper look and report back. My impression is that it deals with both technique and recipes. My quick look today seems to suggest that for the recipes he does provide, he also has a lot of variations on those recipes but only mentions the changes, and does not repeat the recipe. I'll post again when I have a chance to have a better look.

https://www.cordonbleu.edu/Search-Result-Page/fr?term=Recipes+&lang=&categories= Maybe you'll find something in here of interest.

Actually, for what we got, the price was fair. ($80.00 per person.) The presentation was wonderful, the little dishes even came with mini, make that tiny, eating utensils. The ingredients used were top notch and the flavours wonderful. We had that last dessert tonight and I wish there had been another one. If you sign up for their emails, they send out recipes from time to time if that should interest you.

Yes it is.

From the culinary school, Le Cordon Bleu here in Ottawa. https://www.cordonbleu.edu/ottawa/accueil/fr

Yes, I did.

We got through almost all of it except for a few things. We didn't have the sausages and for me, the Beet and cashew pate which I ate for lunch today. We ate only one of the desserts, the choux grand Cru. We ate the lemon and yuzu tarts? after lunch today and we'll have the chocolate spheres after dinner. Tomorrow the sausage and the rest of the duck rillet will disappear. It was delicious and I'd happily do it again next year. The only thing we weren't too fond of was the cheese, but that had nothing to do with the cheese itself. We aren't fans of those particular cheeses. If i had to pick a favourite it would have to be the lobster salad. All items were eaten cold.

I just use a dry frying pan. A couple of minutes over medium heat does the trick for me.

I picked up our New Year's Eve spread from Le Cordon Bleu this afternoon. We have just unpacked it and grouped everything in how they are to be eaten. I posted the menu here a few days ago and this is what we got:

We just bought one and it too resides in the kitchen. I'm still learning all the features, but did set up two lists, one for groceries and one for Costco.

Sounds like our place except i want the spuds and John wants rice.