Anna N

I don't think you're really missing anything. These were shoulder chops and I have often cooked them in the past on the grill or on the stove top and found them to be adequately tender. My last two times doing them sous vide, I've had less success. I've gone anywhere now from 1 1/2 to about six hours at a temperature of anywhere from 54.5° to, I think, 58°C. I suspect they need closer to 24 hours. But I also think it must have a great deal to do with the age of the lamb!

You two are amazing!

Well thank you. Are they quarter sheet pans that it is served on?

I'm still waiting for lunch can't believe you just had a drink and nothing else.

When I was growing up I hated gingerbread. I suspect because it was about as good as it got in terms of dessert and was perhaps served far too often. But I have grown into it. And last night the cupboard was bare of anything that might finish off a dinner. Today I was reminded of the book How to Eat Supper (Here). I remembered that I owned the book and that there was a recipe for gingerbread in it. So I roused myself from my torpor and made it. Don't remember the last time I baked for myself. Waiting for it to cool so I can try it. It certainly smelled awfully good while it was baking.

Whew.

But, but...

I'm sorry but I have to disagree. We do have road food in Canada and we do have it in Ontario. On our various trips north to Manitoulin either using the ferry or going through Sudbury we have stopped at various little roadside cafés and eateries and run into some amazing food. I remember one shabby place attached to a gas station where they were serving the most amazing homemade bacon. The small house in Espanola, now gone, where an aging woman did all the baking and all the cooking and the food was to die for. We've had fry bread tacos on Manitoulin Island. There are others that are not immediately coming to mind. Most structures are lacking in decor and even their structural integrity is sometimes questionable but the food they serve is made with the kind of love you don't find anywhere else but on the road.

Mini Basque cheese and some onion jam. The cheese was a gift brought back from Buffalo.

I once owned and used Peg Bracken!

Sous vide lamb shoulder chops and broccoli cooked in the Thermomix. Still not happy with the lamb chops and next time will go for 24 hours. The broccoli however is extremely good. This is the second time I have cooked it in the Thermomix.

Yes I certainly did. It's still annoys me immensely that one needs to do that.

I find them all over the Internet. Here is the buttermilk recipe but I replaced the buttermilk with yogurt and some additional water to bring it up to 180 g and a reasonable level of liquidity. I just use Google and type in "bread in Thermomix". I like sites where the recipes have a review of some sort but I also read over the recipe and ask myself if it makes sense. Not all of them do. I find the Australian Thermomix sites to be the most useful to me.

I used the bread function at 400°F.

Was given some farm-fresh double yolkers so felt the need to showcase one of them. Simply fried in butter with toast and a sliced up tomato.

No. It's a new recipe for me altogether.

If you head over to the bread topic you will see that I finally had some level of success doing bread in the CSO.

I can get a limited selection of wine or beer delivered with my groceries. All of them are out of my normal price range. They can only be ordered with groceries exceeding $50 and they can only be delivered during the same hours that our LCBO is open. Wine in boxes? Forget about it. Cheaper brands of beer? Dream on.

Trying lamb shoulder chops again. I recall the last time I was not pleased with the result. This time they are in the bath at 56° straight from the freezer. Consensus on the lamb shoulder chops in the sous vide bath just does not exist from what I have been able to discover. Some treat them as top-of-the-line steak and give them a short time in the bath and some treat them as if they were stew meat and cook them for 24 to 48 hours. I have so often treated them as steaks when I was sauteeing them or grilling with excellent results so I'm on the fence still. This time I'm going to give them somewhere between five and six hours and see what I think of the result.

Buttermilk (actually yogourt) bread done in the Thermomix and successfully baked in the Cuisinart steam oven.

Definitely going in my "must make" list. I have never been a fan of the sweet variety of French toast. Now Irish bratwurst ... the less said the better I think.

I'm willing to take the chance... not being a man.

Cream cheese and tomatoes on toast.

Having a very similar looking faucet installed in my kitchen this weekend. Mine is a Moen. Didn't really get to choose it. My son-in-law bought it for his house but my daughter doesn't like it. Anything will be better than what I have now.

OK this is the first I have heard of this particular thermometer and I am definitely leaning towards one! I love my Thermapen and I love my Pop but thermometers are a little like knives; you can never have too many.