ElsieD

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.

I remember when I was a kid one place we lived in (for all of 6 weeks!) had a stove of that ilk. The top compartment had a warming oven, the thing was a navy blue. The knobs on the doors were a white stone of some sort. For the short while that we lived there I remember trying to bake cookies in the oven with mixed results. I also remember cleaning the top of the stove with some sort of polish.

It is, as you probably know, much less time consuming and make hot smoked salmon than cold smoked salmon which is what I'm guessing was used for your mousse. Back when we had our house I used to cold smoke salmon. I'd cure it first then smoke it at a controlled temperature. I looked for the recipe I used but I can't find it. The wood I used was maple which I also used to smoke bacon. I think mesquite would be too strong for salmon. Edited to add: Loved the James Herriot books. I have All Creatures Great and Small taped but haven't watched it yet.

This is eggnog, with added nutmeg and cinnamon. I added halved mini Rolos as a mix-in. The eggnog I used was a house brand from a local grocery chain. The content and nutrition values were not listed so I don't know what the fat content was. John liked it, I'm on the fence. I thought it was a bit icy and since I have some eggnog left, I'll make up another batch but add some whipping cream and see if that helps. It may be that a respin might have solved the icy problem but I didn't want to do that as the Rolos had already been mixed in.

Thank you for your attempt to enable me to buy this on Amazon. Amazon.ca does not carry it so no enabling by you! However, @Kerry Beal, another enabler was on the job and sent me some info. including an Amazon.ca link! Thanks, guys.

I'm not Heidi but I have the Breville Smart Oven Air. Broils like a charm - with the door closed.