ElsieD

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.

Why, thank you! I never thought to look for tart pans.

I tried finding the tins on Amazon.ca. Alas, they don't seem to carry them. Probably just as well as I am pastry challenged. I sure do like it though.

I used to have the 14 cup one which worked like a charm until it didn't. I now have a fancy Breville one which I seldom use. What does get a lot of use is the Cuisinart 7 cup FP. I recommend that one to anyone looking for a small FP.

Strange coincidence. Every year I buy John the annual Uncle John's Bathroom Reader. Just yesterday, I was reading that book and it contained an article on how he got started. It was the first time I had heard of him and here he is again!

I am not much of a hot sauce person but John is so I make him a Scotch Bonnet hot sauce. I make it outside because the fumes are overpowering.

Has anyone tried doing something with eggnog?

I thought it was just right. John thought it could use a bit less sugar. Maybe try 3/4 cup next time?

It has 1 cup sugar for 3 cups of raspberries. Do you think that's too much? I also added some Chambord, although not a lot. Today it was harder and perfectly scoopable.

Raspberry sherbet. I wasn't sure what setting to use to spin it so used ice cream lite. It's delicious, no iciness. My only quibble is that while it is scoopable, I would have liked it to be a bit harder. Should I have used a different spin cycle?

This is a link to a brew-your-own place that we use. It explains the process. In a nutshell, you go there, buy either wine concentrate or juice, mix it with water, add yeast. They take it away and do all the rest of the work. 4 to 6 weeks later, we go back and bottle it. https://store.defalcowines.com/How-to-Make-Wine-at-Our-Place.html

We're even cheaper. We go to a brew-your-own place.

This happened in 1998. There must have been a " Doctors on Call" as the doctor who came was not my regular doctor but he was known to the staff at the hospital. Neither John nor I remember having to pay him so it was likely covered by our provincial insurance. It's the only time I needed that service.

Well, I know what missing a step or two on the stairs is like. One New Year's Eve, after a (ahem) merry evening, I missed a step going to bed and fell down the stairs. Ho hum I said, my good humor not dispelled in the least and continued on my way to bed. The next day it was apparent that I had done some damage as I could not walk. Called a doctor who came to the house, told me I had dislocated my kneecap (it had moved to the side of my leg) and sent me to the hospital where they re-positioned it. I had to wear one of those leg braces for 6 weeks and had to go to physio for the same length of time. A New Year's Eve to remember.