ElsieD

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.

Does creton count?

You sure are good at it. I took a couple of cake decorating courses once. The one thing you were supposed to master was the Wilton Rose. I never did.

You produce works of art. I'm blown away whenever I see one of your creations. Where did you learn to do all this?

I see you inherited your mother's sense of humor.

I have never seen anything growing in my water tank. It sits on a utility cart in the eating area of the kitchen. It sits in that area along with a stand-up freezer, a microwave stand, a bar fridge and a couple of storage shelves. We don't eat in that space.

I use tap water. I don't do anything with the tank until it is near empty. Then I rinse it out really well,fill it up and put it back on the the unit.

Our current fridge is an LG standard depth door-in-door fridge. The fridge has a storage capacity of 16.7 cubic feet, the freezer 7.8 cubic feet. It is 35 3/4" W x 30 7/8 " D x 70 1/4" high. Those specs are from the manual. This is, by far, the best fridge we have had. Previous fridges were Maytag, Kitchen-Aid (particularly crappy) and GE. The icemaker is small so doesn't take up much space. If I need a lot of ice, I just empty the thing into a bag and repeat. I also really like the door-in-door feature. We keep condiments and other small items we use a lot in there. The back panel is sealed off from the rest of the fridge so there is no cool air loss as would happen when you open the whole door. Highly recommended.

@Dave R This is the ingredient list for one 13" loaf. I follow the same directions as @Cyberider I have a 9" loaf pan also but I seldom use it. 260 g Water 500 g All Purpose Flour or Bread Flour 100 g Sourdough Discard 40 g Butter 20 g Sugar 7 g Dried Yeast 10 g Salt

@blue_dolphin "Lemon ice cream with lemon curd swirl" Did you happen to post that recipe?