Okanagancook

Regarding the KA a Professional model with the big motor for dough mixing. could add the pasta attachments

I forgot about a Thermapen!

A chef friend showed me how to make ‘fried eggs’ for a crowd. heat an oven safe fry pan on medium heat with a good knob of butter. Preheat broiler. Break in eggs and cook, reducing heat if needed, until set around the edges. Break up a couple knobs of butter and scatter over the eggs. Broil until they are the way you like them. All done at the same time.😇

Bron Mandolin Cuisineart spice grinder Vita-mix Chinois strainer Larchwood chopping block. https://www.larchwoodcanada.com/ knife steel immersion blender food mill pasta maker and Mastering Pasta by M. Vetri Modernist Cuisine at Home Unicorn peppermill. https://www.amazon.com/Unicorn-Magnum-Plus-Pepper-Black/dp/B0000CFB4N/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=KJPA00105YJH1DA1F99E All Clad double boiler Phillips Air Fryer

Silk Road is excellent, as you say.

Don’t miss Felton Road

I have saved that for a hot summer afternoon on the patio, thanks.

I know of no good tasting low fat cheese. it’s like gluten sensitivity....just pass on trying to find good bread.

Can’t beat Dickel and anything..

What a wonderful family event. Very important for all. Thanks for sharing.

I was visiting my brother and opened that little innocent drip drawer and just about tossed my cookies🤕

I rinse mine with the citric acid solution we use on our humidifier...do this about once every 3 months. Otherwise, the tank is left full.

Wow, that's an oven! Beautiful stone work. Looks large. I would like one too but I compromised and bought a Big Green Egg.

Yes, we have a couple of electric outlets and outdoor lights. If you are going to do it, build it right because it will be used more.

Putting stuff together is a real pain alright. We added an outdoor kitchen when we built 14 years ago. It is along the outside wall of our main kitchen. That way it was easy to bring the water and gas out from the indoor kitchen. A sink is an absolute must, with hot and cold water and a big sink. we did a built in Weber four burner bbq. It is like new still. I am very religious about cleaning it and putting the cover on when finished using it. I also have a gas hot plate which is very handy for cooking things that would make a mess inside. I have hear those smokers are excellent. Now of it ever warms up around here we can use it!

Do you have an outdoor kitchen area in your new home? What kind of smoker do you use?

I am pretty particular about what my zucchini is stuffed with. For me, bread crumbs make for a stoggie pasty filling. Much prefer cooked rice. what is the browned strip on the top of yours? Bechamel?

I saw one for a 4 lb roast I think it was. High pressure for 50 min.

If no one replies, google “sirloin tip roast in instapot” and you will find some ideas. I have not done this cut in the instapot.

I use a chopstick..mark the level you need using water in the cooking pot. Then check your levels with the stick.

First On was a mix of leftover pesto and tomato sauce. Then slivers of anchovy with a sprinkle of capers. Next were slivers of black olive, diced jalapeño and sliced green and red peppers. Finally a good amount of mozzarella. The dough is my first attempt at emulating AnnT’s dough. Not even near what she makes but I like the chewy texture. I will try again.

Pizza

We used to buy a few cheese buns each to eat in the car on our trip from Edmonton to Calgary on Fridays to play in squash tournaments. These were about the size of a large muffin and looked like they were baked in muffin tins. Basically a piece of bread dough sprinkled generously with cheese and rolled up then put into the muffin tin and baked. The cheese melts and oozes out the top and caramelizes on the top and sides. Very good. From Anna's picture it looks like the bun has been sliced in half and toasted.

Yes I made the buns from this recipe that I think is from @Shelby. I modified it and used 1/2 of the sugar called for. I don't have a bread machine so I mixed the dough in my KA for 10 minutes and set it to rise for about 90 minutes. Then I formed the buns, covered and let rise about 30 to 40 minutes. INSTRUCTIONS 1-cup water 2-tbsp. butter 1-egg 3 1/4-cups flour 1/4-cup sugar 1-tsp salt 1-tbsp. instant yeast Place all in bread machine and press dough cycle. When done dump out onto a lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually 4 or 5 slaps will do. Place on greased cookie sheets or your bun pans. Cover and rise 30---40 minutes. Bake 375 oven 12---15 minutes. Cool on racks. Can add a teaspoon of onion powder and about 1/2 tsp. dddrried onion to the dough in the machine. It makes a light onion-y flavoor that is wonderful. If you don't have a bread machine, you can simply mix dough by any method you prefer. Let it rise one hour before shaping into 8 large buns.

Fascinating! Thanks for finding that.