ElsieD

@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.

Maybe I should be following the lunch topic! Is one big enough for two people as a side dish?

Thanks! I meant "nut" not "cup" and have fixed the typos. I'm curious - have they been around for a while where you live?

This is a squash I came across the other day which I had never seen before or even heard of. It is called a Honeynut squash and resembles a baby Butternut Squash. It is not, however, a baby Butternut Squash. It is said to be sweeter and less fibrous than other squashes. I put a one cup measuring cup next to them to give you an idea as to size. We haven't had one yet so can't comment on the taste.

That's a beauty!

@&roid I had a batch which I processed twice resulting in a very soft texture. I stuck it back in the freezer and the next day it was perfectly scoopable, no iciness. I did not use a stabilizer in that batch, so I don't know if my comment helps you or not.

I have the Oxo one as well. I use it a lot.

Recipe?

How did this turn out?

I just found this topic this morning. Coincidentally I was looking for a recipe for asparagus tart when I found one, posted by a major grocery chain (Loblaws). This recipe was in English, until I came to this line: 1/2 cup (125ml) de cheddar, fort, râpé.

So that is the coarser one?

I watched a couple of videos earlier today of a Scottish butcher making pinhead rusk and square sausage. I figure I can make the rusk. I liked reading about Norman but not the part where he died. Did Norman give you finely ground rusk or the coarser panko type?

I used Chef's Plate for a short while. Everything was really fresh and tasty. If I needed to use a meal kit again, I'd happily use Chef's Plate. No duds among the ones I got. I saved some of the recipes I really liked and still make them.

That looks delicious.

Is this the rusk they refer to? My husband, whose father was born in Scotland ate a lot of Lorne sausage growing up except they called it "square sausage". I'd like to make this for him. These are Dutch rusks, I'm assuming I can grind them up and use this?

What happened to popcorn for supper?

You can't always tell by smell and/or taste alone if it's off. I've had food poisoning twice from eating something that tasted perfectly fine. I agree with @Anna N. If in doubt, throw it out.

We had no choice but to use it as my parents rented the place.