Okanagancook

Instapot hard boiled eggs (5 min on high pressure; 5 min natural release; and 5 min in ice water...perfect) to make egg salad sandwich (from Serious Eats). Delicious on my hamburger buns I made yesterday. Open face....easier to eat. Yes, eaten over the prep counter...me bad. 😬

It was: 1-cup water 2-tbsp. butter 1-egg 3 1/4-cups flour 1/4-cup sugar 1-tsp salt 1-tbsp. instant yeast I did not weigh anything. The dough seemed a little dry so I used my water spritzer to moisten it...I have no idea how much I used by I probably spritzed it 10 to 15 times. Sorry I have no more details.

@Bhukhhad "Then place your cooking pot on top of it. And behind the two slats you can place a ‘Soop’ or ‘Soopda’ which is a metal thingamijing for shaking the flax off the grains. Do you know what I mean? I can post pictures from the internet but I am not allowed to do that here. The reason for putting the soop behind the vessel is to have the flame concentrate under the vessel. So that is one purpose. " I am not sure about the soop or soopda. I googled both and did not find what have described above.

I use these two. The solid one I got for $5 at the second hand store. Made by Maruti and made in India. The one with holes is much lighter. I use this one quite a bit...a bit of char gets through to the bread from gas heating element. If mine don't puff, I put them over the open flame and that usually does it.

Made hamburger and hot dog buns today using @Shelby's recipe. Very easy. I used my heavy duty KA to knead the dough for ten minutes on low. It works really well if you have arthritic hands like mine....a bit of noise to put up with. As you can see my hot dog buns came undone a bit and they were too small for our home made Brats. I will try again. And the hamburger buns are too high and not big enough for my liking. However they should be really nice filled with egg salad. Got the dough shaping instructions on-line. And, of course, I forgot to take a picture of that fat Bratwurst perched atop the dog bun. 😊

A couple of dinners. Braised chicken and fennel from Perisiana (braised for two hours with barberries); basmati rice with nuts/fried red onions and rose petals; zucchini salad and roasted eggplant with peppers. I didn't really like the chicken dish. The fennel was way to mushy for my tastes...won't make again. But the rice was delicious as well as the salads. The other one is a baked stuffed mushroom; pan fried pork tenderloin; pasta with fennel in a béchamel-type sauce. I steam-baked the fennel in the CSO then heated the sauce in a double boiler.

Keep going. I have not made any of the breakfasts you posted above. I have made dosa from scratch and shared the process with our gluten sensitive friends...made potato curry to go with them. I like chick pea flour so I will likely try the crepes. The person requesting help was new to Egullet, I believe, so that could be why he/she has forgotten to look.

Thank you Bhukkhad for taking the time to post. Very interesting especially the Kande Pohe.

Thank you Dhukkhad. Makes sense to have freshly prepared tamarind spice. And I can see how one would get much more flavour using as much of the pulp as possible. I think I froze the tamarind after a week in the fridge because it wasn't getting used enough. Do you think freezing it would alter the taste? cheers

Had to look it up. A very cool toy.

Me too!

Actually, I have not used it much BUT the ideas are intriguing. Take a look at the recipe index over on Eat Your Books...I believe it is indexed.

Those scallops look so plump and juicy and the pasta is a great choice to go with. Hummm, I just bought some scallops!

Here you go 😃 https://www.amazon.com/Will-Waffle-Irresistible-Unexpected-Recipes/dp/0761176462/ref=sr_1_1?keywords=Will+it+waffle&qid=1561334884&s=books&sr=1-1

Lamb chops, polenta, stuffed mushroom and peas two way with split cream sauce 🙁. I had the sauce and peas in a double boiler which worked great except I kept them in too long waiting for the mushrooms to be finished cooking. I gave the chops a good trim first. this is lamb from up valley. Free range beautifully tender lamb. We buy two whole lamb a year. Delicious. I put a bit of chopped garlic, thyme and rosemary mixture on top to marinate during the day before cooking.

They were delicious. The ones in the fridge have not leached any moisture. They look just like I put them in there yesterday.

The take home story to all this is....don’t buy too many mushrooms beyond what you intend to use within a few days.🙃

I make a apple crumble that has mint with the apples....from Foods of the World. Food of Spain Cinnamon in there also.

For $3.75 relief is yours https://www.amazon.ca/Denzar-Efficient-Plastic-Envelope-Wrapping/dp/B07L5D7HYT/ref=sr_1_73?keywords=Plastic+bag+opener&qid=1561238969&s=kitchen&sr=1-73

Google results to question of why plastic wrap...we’re so smart! ”Plastic wrap serves as an extra layer of protection for cucumbers that have particularly thin skin, like English cucumbers. ... The tight plastic wrapping also helps cucumbers last longer in the fridge at home. It acts as both an insulator to protect against cold injury and prevents and slows dehydration and spoilage.”

I think it might have to do with the tender peel being easily damaged which would reduce shelf life considerably.....Persian cucumbers are also sold package in plastic for the same reason.

That’s interesting. Goes against the idea that moisture is a mushroom’s worse enemy in terms of storage life. I always use paper bags on the fridge shelf rather than the veggie bin.

The uncooked stuffed mushrooms are in the fridge and I should think they would keep a day...any longer and the salt in the stuffing might start drawing moisture out of the raw mushroom. I debated about cooking them all tonight then reheating tomorrow but the cheese gets a nice crust on it when it is right out of the oven.

If the mushrooms were really old then I would probably slice and fry then freeze on a cookie sheet then transfer to a bag. It's nice to be able to grab a handful of mushrooms out of the freezer. One can't freeze these stuffed mushrooms because the béchamel sauce would break.

I do what @lindag does, cursing all the way.....maybe they have GMO'd the plant to grow a plastic sheath.🤣