Anna N

That would do the trick. Contrary to the usual situation an almost identical spoon also by the same maker is available on the Amazon.ca site for a mere four dollars. Added it to my cart. I thought $17 was a bit of a stretch. Thank you. I think I remember coming across a caper spoon at some point.

I am enjoying both these books so I hope you do too.

What I would like to find and so far have been unsuccessful in doing so is a perforated teaspoon. Not a measuring spoon but the kind of spoon you would stir your tea with. It always seems to me there ought to be one for digging out citrus pits etc. from small bowls. Anyone else think there ought to be this size of perforated spoon?

Today Kerry and I wanted to do a bit of grocery shopping at Marilou's so since we were in Burlington we decided to have lunch at one of our favourite places, Sakai. We shared three appetizers. Salad for each of us of course. Shrimp and vegetable tempura. Beef sashimi Rock shrimp.

This is where the CSO really shines and doesn't get quite enough publicity. On most things it puts the microwave to shame for re-heating. I think it is particularly valuable to those of us who live alone and often have leftovers. This was 325°F steam bake for 10 minutes. It was indistinguishable from fresh.

Steam baked 325°F x 30 mins.

Asparagus roasted in Cuisinart steam oven. 425°F steam bake for 10 minutes. (I also baked some sweet potato wedges in there but in the process of some quality control testing managed to eat them up while all standing in the kitchen lifting them right off the foil-lined tray.) I make no apologies.

Yep, crusty on the outside but soft as a downy pillow inside. Frequently deserving of a smack across the back of the head but like me and many others, would leap through burning hoops for @Kerry Beal (she who cannot pass by any four-legged animal without stopping for some lovin').

Ha ha. Of all the things I might want to do opening a restaurant is not one of them. But I would love to have enough money to re-open The Copenhagen Room. But I fear even its time has passed. From my reading I understand that's the Danes are turning away from their traditional open-faced sandwiches.

The ones I saw were $9.99 for a 15.5 ounce jar. I only noticed them because of the discussion here.

They are not going to earn any blue ribbons but they are now at the very least edible so I say thank you very much. I did exactly what you said. I added more flour. I scooped them and put them in the refrigerator for over an hour but I did not up the oven temperature thinking that 375 was probably sufficient. I really appreciate your help.

Thanks but they are baking now.

I definitely know I used baking soda simply because the can is now empty. I suspect I over creamed the butter and then the butter and sugar and I'm not sure that any rescue is possible. These were top-of-the-line chocolate chips given to me just a couple of days ago so I'm going to at least attempt to add more flour and see what happens. Stay tuned you will either see cookies or some words that you didn't think I knew.

Roasted in the Cuisinart steam oven.

Impossible! Looks amazing.

I can remember many many years ago in a Cook's Illustrated, a black and white photograph showing over-creamed sugar and butter for cookie dough. I don't know the science behind it but my suspicion is that it something like a broken emulsion when the butter fat breaks away from the water. One of our SSBs will be able to explain it I'm sure.

Oh for sure!

It's highly possible. I did further research after asking for help and I suspect that I may well have over creamed this batch since I was distracted by a pet emergency (now resolved!).

375°F. Thanks.

I am making cookies from this (Dorie Greenspan) recipe. I did not add the nuts but other than that I followed the recipe to a T including chilling the dough for an hour before scooping it. After 10 minutes in the oven I have a tray full of co-joined cookies! I have returned the dough to the refrigerator and wait with digits crossed for someone to suggest a solution. The trays are lined with Silpat. My oven temperature is good. I just checked it. Edited to add they are not even firming up as they cool.

I too found a source but my bank manager nixed the whole idea.