mgaretz

No, but when I was a scout we made Whip 'N Chill (remember that?) in a very cold stream. It was a for a cooking merit badge,

Lentil soup (again) with ham and carrots.

Part of the problem is that what we associate with "cherry flavor" varies from person to person. And the other problem is what we typically associate with "cherry flavor" is really nothing like real cherries and is colored more by the candy industry's definition of cherry flavor, most often "wild cherry" Lifesavers. I have never found a cherry flavoring that by itself gives me the flavor profile that I want. I did find that the mix of several does a pretty good job. Here is what I use in my ice cream, you would have to see how it translates to baking: By volume: Torani cherry syrup: 2 parts First Street* cherry snow cone syrup: 2 parts Almond extract: 1 part *First Street is a house brand of Smart and Final - a California-centric chain like a mini-Costco, with a few stores in Nevada and Arizona. But I assume that you could use other types of cherry snow cone syrup.

Pot roast, made in the IP, with potatoes, celery, onion and carrots. Rye bread and chocolate cake (from a mix) with homemade non-dairy peanut butter-caramel ice cream. The ice cream was supposed to be salted caramel, but I forgot to put in the salt.

It was done on the smoker but at 400f.

Finally felt like firing up the smoker since the air has been clear for a while now. A whole chicken: Served with steamed Brussel's sprouts in butter:

Chicken tenders with panko breading, cooked in the air fryer. Served with steamed Brussels sprouts with butter.

Don’t see why not, but I’d use considerably less liquid, and cook on high for 30 minutes or so.

Sirloin steak, cooked SV then seared, served with steamed Brussels Sprouts and baked sweet potato. Made another crustless cherry pie:

I don't have the oven (or realistically plan on getting one unless my BSOA dies), but my guess is that they are using the fan to pull the steam from the heating element into the oven and they need the extra velocity to create enough suction to move the steam.

Lentil soup with brown lentils, chicken stock, smoked ham and carrots, made in the IP. Sorry it looks like a puddle on the table, it's actually in a clear glass bowl.

Very similar to buckboard bacon, which is known in Canada as cottage bacon, at least according to Mr. Google.

When you run out, pick up some caramel coloring instead. Same thing and much, much less expensive!

Light dinner of tuna salad, red bell pepper, celery, carrots and avocado.

Not much of a secret, but I finally learned to do it right. I always thought that the amount of liquid didn't matter as long as it was cool. But I always got lumps. I learned that if you use equal parts by volume of liquid (still has to be cool) and cornstarch and mix that together I don't get any lumps. So I start with that and then add the rest of liquid and other ingredients.

Thanks. I owe it all to my secret weapon: Caramel food coloring (aka Kitchen Bouquet). That, and I finally figured out how to make a good cornstarch slurry.

Beef with broccolini, mushrooms and bit of leftover red bell pepper, served over basmati rice.

Pork chop, BBQ-style, dry rubbed then grilled on the PAG, yellow squash also grilled on the PAG.

Panko-breaded shrimp (Kirkland), air-fried, with steamed cauliflower with butter.

Figured as much! 😉

Burgers, cooked SV then seared, served with mashed cauliflower (butter, garlic and chives) and sautéed mushrooms.

Pizza with mozzarella, onion, sausage and mushrooms.

Spaghetti with my chunky red sauce, Italian sausage version, with (OMG) actual spaghetti noodles.

Tri-tip, cooked SV then seared, served with more snap peas in butter.

Panko breaded chicken tenders again, made the same way as last time. This works so well my days of pre-toasting the panko are over. (Light olive oil spray and air-fried.) Served with snap peas in butter.