ElsieD

So much good food......so little time!

Hi Yoda, welcome to the forum!

Those saltines look as though they may have been fried or something. Were they or is that the lighting that makes them look like that?

I shall miss him very much.

I just used it tonight for a strip loin.

I have @CanadianHomeChef to thank for my Control Freak. We don't do a lot of deep frying but the CF is a marvelous piece of equipment for that. Yesterday I fried up olibollen and appleflappen, two must-have items on New Year's Eve if you have a Dutch background.

Love pork shoulder. I make one with an apple gravy.

I just spent too much time looking for where I can buy freeze dried onions in Canada. So far I've come up empty. Between the price of the product and shipping costs, buying them from the US is not something I'll be doing any time soon. I'll check the Asian supermarket for the dried shallots when I next go there.

That's a great idea. I don't recall having seen freeze dried onions except in those little spice bottles. Where do you get them?

And here I thought I was the only one. I detest prepping onions though I enjoy eating them.

I just spun (and ate) some peach ice cream I had made a little while ago. I used a David Lebovitz recipe. You?

👍

Thank you. I wonder how that might work with peanut butter cups?

@Kim Shook Please tell me more about those pretzel, rolo pecan things. It all looks terrific.

I almost snorted my tea through my nose when I read this bit: "The spotlight now shifts to incoming president Joe Biden, who takes the oath of office in front of a festive throng of 25,000 National Guard troops. The national healing begins quickly as Americans, exhausted from years of division and strife, join together in exchanging memes of Bernie Sanders attending the inauguration wearing distinctive mittens and the facial expression of a man having his prostate examined by a hostile sea urchin."

I have purchased and eaten those a couple of times but I can't remember what they are called. I do remember that the tops were very tender and tasty while the stem had a dry almost woody texture and we didn't enjoy them. Not much help, I know.

@Maison Rustique The first recipe is exactly what I was looking for. Thank you!

@Maison Rustique If one of your books has a recipe that calls for putting everything in the bread bucket at once i would love the recipe. I'm not interested in anything that requires extra steps other than maybe chilling the dough before shaping into buns. @lindag Thank you for the link. What I am looking for is a recipe where the dough is made in the bread machine and the buns can be made with minimal time between the dough being ready and the buns being shaped. I have a bun pan in which I will bake the buns.

I'm not sure where my question should be posted, so in addition to posting it in the "Experimenting with my bread machine" topic, I'm posting it here. I would like to make brioche dough in my bread machine which I will shape and bake as buns. If anyone has experience doing this, could they post the ingredient list? I know I could make the real thing by hand but I don't have the time or energy to do so. Thank you.

Has anyone ever made brioche dough in their bread machine? If you have, would you mind listing the ingredient list for me? I would like to make the dough but shape it into buns.

Well done, my friend!

Thank you for your suggestions. I wonder what it would be like without the peel? I "think" that should reduce the bitter component? How long does it keep for in the fridge?

I have two jars of preserved lemons that I bought one day on a whim. I have never used preserved lemon in anything (not sure why I bought them) but the recipe for the pie via your link intrigues me. When you pulverize the lemon, do you include the skin? How salty are these things?

Did I miss the discussion on Grill Grates?

I did an eye of round and what worked for me was 24 hours at 132F. It was used for sandwiches.