Marlene

I'm no baker, so I have no clue what docking is. So probably not. I do prick it all over with a fork. Is that the same thing? ← Yes, pricking the dough with your fork is called docking. ← Thanks! Apparently, I need an Elements of Baking book. I just made a bacon onion and cheese tart for dinner tonight. I still had the puffing problem, but I did what Beanie suggested and pushed it down every 5 minutes with some tin foil. That helped a lot, but not completely.

There's a magic eraser mop? I love the little magic eraser pads. They clean anything!

I'm no baker, so I have no clue what docking is. So probably not. I do prick it all over with a fork. Is that the same thing?

I can't roll it off if I'm using a pie plate, but it works well with a tart tin perhaps because the edges are sharper than a pie plate. I leave about a half to three quarters of an inch I'd guess all the way around. I do freeze my shell before baking it. After the shell has been blind baked, I set the pan on a towel and literally use my rolling pin to roll over the top and the overhang comes right off. Then I set the tin on a rack to cool. I almost always use Keller's pate brisee from Bouchon, because it seems to work for me. But the puffing thing drives me crazy.

Mostly I've solved the incredible shrinking crust issue by having an overhang which I roll off after the shell has been blind baked. What I still have a problem with is the bottom puffing up after the foil and the weights have been removed!

Bacon, carmelized onion and cheese tart. Can be made ahead, and served either at room temp or warmed up.

I remember doing that tomato dish. It was really good! A bit of a pain to peel the tomatoes, but doing it with friends makes it go faster!

I was too, because laminate has been specifically suggested for our cottage kitchen by our flooring guy, because it's easy to mop up and care for, and it could get wet. I love swiffers.

Our kitchen has a TV in it. It was the only thing my husband requested in the renovation.

This is it. YOu lift up the the lever with your toe to turn in on and sweep towards, then just push it back down. No bending required. I think, but I am not positive that this is tied into my central vac system.

The thermapens are fabulous and I have one of those as well, although I don't use it for roasts. I use the thermapen for thinner cuts, like chops, burgers, steaks etc. And the maverick for all of my roasting needs.

← I'll see if I can take a picture of it today and post it.

I'm not sure changing the floor will make a difference. Spills are spills. That being said, I had hardwood once in a kitchen, never again. Looks great, but a pain to keep clean, since you have to make sure to wipe up spills immediately so they don't stain. Laminate that looks like hardwood, maybe. I have this cool vacuum contraption in my kitchen installed in one of the kickplates under my pantry cabinet. Sweep, then sweep the stuff towards this thing and it just sucks it all up. I like Paul's advice the best though. Don't look down.

I have been using Maverick Redi Check for about 5 years now and it's still going strong. I also have their smoker thermometer. I bought an extra one for the cottage, and I've given several of these as gifts.

Still and all, a good effort Pam! I love President's Choice puff pastry. Since Toronto was not playing, I was obligated to root for Saskatchewan, seeing as that is my husband's home province.

Mine won't either, and I know several people who won't eat it. I'd be concerned that given how picky the Seniors seem to be, they won't either.

I have three Waring Pros this one smoothie maker Retro I probably use the Retro one the most. It has a larger glass jar than the first one. As far as I know, you can't put them in the dishwasher though which is a bit of a pain. The nice thing about the Breville that I have, although I don't see it online anymore, is that is is six blades as opposed to the usual 4. Mine is 550 watts but I see they've got a couple at WS, one is 1000 watts and one is 750. So mine is probably outdated now. Still, the Waring Pro does everything I need it to and more. I make sauces in it, and my son regularly has milkshakes and smoothies.

It is crispy fat from the beef. And my birthday is right before yours, so I'd be happy to share my birthday meal with you.

I have several blenders including Waring Pro and Breville. By far, my favourites tend to be the Waring Pro's. I'd agree with Dave, you don't need a bunch of speeds and fancy enhancements, but wattage is a good indicator as to whether it can crush ice, and make smoothies. But what do you want to use your blender for? Smoothies, sauces, frozen drinks?

OK. I confess. I have the margaritaville maker and we love it. We used it endlessly this past summer. I think the martini shaker thing is cool. Not needed, but kinda fun anyway.

Uh huh. Ok, so here's the usual. Tonight was a birthday celebration for the lad, and he picked the meal. Can I help it if he likes the stuff I do best? Actually his birthday, and my husband's are both next Saturday, but since the lad is going back to his dad's on Thursday, we celebrated his tonight. I'll just post the final plated meals here. prime rib, roasted potatoes, and yorkies. Without gravy And look! Gravy! Broccoli and hollandaise And raspberries and white chocolate parfaits. I'll give you garnished and ungarnished since the ungarnished photos turned out much better.

No I don't actually. It's a side to side motion rather than a the one you have to squeeze which frankly tires my hand (the squeeze ones) , which might take a minute or two to get used to, but it's not slow. Several minutes? I don't think so. And hey, a strainer isn't exactly a waterfall. Ok a strainer is marginally faster, but I gave up my old sifter after getting and using the OXO for a while.

I use a strainer for large sifting, but I also have the oxo sifter and I like it. It holds two cups of flour which is about all I usually need. I like that it has top and bottom lids, so I can keep the bottom lid on when I put flour and salt in together for example, and the flour doesn't go anywhere until I'm ready for it to do so. I also put mine in the dishwasher, regardless that people say you don't need to clean them. I do.

Andie, that Shun is a pretty looking piece of equipment!

Beef stew and biscuits. And I'm not putting pics here, although they are up on CK, because, well, it's just another dish with beef, veg and sauce. (the biscuits rocked).