Okanagancook

I have that cookbook....bought on @rotuts previous recommendation! Very good...I love salads.

My Echo arrived yesterday and I have been bossing around Alexa ever since. The timer function is excellent so far. Might be a challenge with a kitchen full of guests but that’s not gonna happen for awhile.

Pot stickers with a spicy vinegar/soy sauce dip. Always hits the spot.

Air fryer frites, sous vide shredded beef shorts ribs that had been in the sous vide bath, a bratwurst and Caesar salad.

I really like those "watermelon" radishes. I found some seed last year and grew them in my garden, and plan to again this year. Mine are just peaking out of the soil. Can't wait to eat them!

@JoNorvelleWalker Looking at your baked potato I can see why you would be disappointed with your CSO result (this conversation is from the CSO thread). If I remember you bake your potatoes at 430F for two hours on salt and that's how you get that deep crust. Nice.

Fantastic! I love biochemistry....had many of the common pathways committed to memory back in the day of working as a clinical dietitian. It is fascinating. Diabetes is a scourge that is incredibly complex. Glad you are enjoying the read.

Oh, sorry. That's a big surface to stir polenta even for a serving for four...it would dry out without being watched....that's my thought.

This is another good article: http://www.coppercookwareinfo.com/copper-jam-pan-the-game-changer-for-jamming/

If it's the 'sugar'pot on their webpage it is 2.2 L so that would be ok for small batches of jam and polenta.

1.22 mm

I guess I should rephrase my overheating copper pots comment. You can easily get your copper pot too hot by putting it over high heat. It doesn't need to be over high heat to get hot quickly. Pots lined with Tin is another situation as the tin can melt over a hight heat...I have ss liners. Yes, I use a diffuser under the jam pot...its a big pot and when on a low heat it gets too hot in the centre.

@BKEats I enjoyed the post on your outdoor dinner. I love the sound of the bread dish you whipped up! Everyones' meals from the last few pages are all fantastic. We rock!🤗

Oh, I did not know that. Excellent. Glad it was helpful. I have my CSO back in my pantry beside an upright freezer. Taped on the freezer side is a short list of frequently used times/temps I use....saves looking it up if I can't remember. cheers

I have attached the spreadsheet only in a PDF format which is the one supported by Egullet...I use a Mac and so my spreadsheet is "numbers" If anyone would like this please email me and I can send it that way. For those unfamiliar with the spreadsheet, it was compiled by reviewing Egulleters' posts about what they cooked when it turned out they way they liked it. So, it is meant as a 'guide' only. I think I have added a few things along the way. cheers..feeling better, thanks. CSO in PDF Format.pdf

This article is behind a paywall but I googled another similar looking article on intermittent fasting and found many of the claims made to be unsupported by human based scientific research. Anton Article: https://link.springer.com/article/10.1007/s13670-013-0062-5#page-1

Any copper cooking vessel does not tolerate high heat. It is a learning curve using them.

Ouch, that’s a lot of city walking...makes my feet ache. When we lived downtown in Montreal we used to walk a lot too...but that was 46 years ago...no arthritis in the old feet then. you didn’t mention bagels?

@gfweb deep down, you’re a breakfast eater😃 your weight gain is not because of breakfast..but total daily intake increase perhaps coupled with a reduction in energy expenditure? cut down what you are eating At each meal by 1/3 and take Henry for a run..trying to helpful even though you weren’t asking!

This might be useful..you see it is easy to increase. Your potassium intake without too much effort https://www.webmd.com/diet/foods-rich-in-potassium#1

Well, from your response it isn’t important to you. My experience is people are either breakfast eaters or they not. 😍

No comment😇

Your timing is off a bit 🙃

YES, fabulous for jam making.....I have the largest Mauviel jam pot...get large due to foaming. The copper interacts with the jam....there was a good article about that...found it https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/mauviel-copper-jam-pan I guess my only reservation about be about the purity of the copper used.

Looking at the nutrition information: Tapioca flour has per 100 grams: no fibre, 22 grams carbs; 2 grams of protein and has 33% less potassium Casava flour has per 100 grams: 1.8 grams fibre; 38 grams carbs; 1.4 grams protein. I am not a baker so can only hit the 'sad' button