Anna N

What implement are you using to retrieve the pasta?

Well I hope so. I do not wish them ill. But if it were possible I am quite sure I would rather dine at at Vedge. I wonder how the staff (chefs and cooks) are adapting. I would think that there is a certain pride and status in being trusted to handle caviar, heritage meat, foie gras etc. You have to have a very special character and a very special dedication to believe that there is much status if you are preparing beets. Nothing wrong with beets. I love them. But if they come to a bad end….. surely the consequences are considerably reduced. I don’t know. Could I transfer my reverence for, let us say a jar of caviar, to a bushel of beets? It is quite the leap.

Thanks very much for your report. Yes, I think this could be the make or break test.

Both your starter and your bread are amazing. I think that if some of us could only master the secret to keeping those starters alive….. Perhaps it is not so much keeping them alive as recognizing that they are not dead but only playing possum.

I don’t know if it is the best way but it is the way I used when I used to make bread. Either before you put it to rise or when you are ready to punch it down follow the instructions here. You need to scroll down to get the folding directions. But that is more or less what I used to do. Think of it as pizza door and give it a 10-15 minute rest between folds if it fights you.

No worries. I just cannot imagine the dish without cheese. Cheers.

Sorry but that recipe calls for 12 tablespoons of grated cheese - Swiss or Gruyere. I always used Anthony Bourdain‘s recipe from Les Halles.

Many of the recipes for raisin bread which I was able to find have a ratio of approximately 3 cups flour to 3/4 cup raisins. I know you want more fruit than that but one to one by volume of flour and fruit seems extraordinary. I hope you find a recipe that works for the bread that you want to make.

This is so rebellious only a New Yorker could pull it off. Why do you think they make crisper drawers? But I think you’ve nailed the answer. Storing them in the warmer part of the fridge is probably the way to go. Thanks for sharing.

My first suspicion is there is something quite wrong with this recipe. One cup of currants weighs just over 5 ounces. If you do the math you are looking at close to 30 ounces. And that’s before you’ve added the flour and water. So that is one big brother of a loaf!z

But our dollars are so much prettier than yours! And we can buy Coffee Crisps with ours. And Nanaimo bars and butter tarts.

That you can’t afford one?

I still maintain I might be willing to fork over 10 grand to avoid a mouthfull of cocoa powder.

Or Coquilles St.-Jacques. Oh dear. I’m guessing scallops are seafood but not fish?

Wait a minute. Somebody still uses that. Is it @Dejah? Didn’t someone else mistake it for an air fryer very recently? Edited to add that I did not read far enough in the thread and that @rotutshad already covered these points.

Ah. If only that were possible.

Those of us who love kitchen toys know it has a limited shelflife. We will re-home it fairly quickly but we have learned a great deal in the meantime. And had fun.

I don’t think this appliance is geared to impressing ice cream connoisseurs. A number of reviews did point out various “cons”. The blade does not scrape the walls or the base of the container leaving unincorporated ingredients. The containers must be absolutely level in the freezer and not be too cold. One of the major complaints was simply that it does not make enough ice cream in a single session. A pint of ice cream doesn’t stretch very far! Still I can see it being a fun toy.

Many happy returns. It is so unusual to see you cooking for yourself instead of for Moe! Yet I am certain you enjoyed each other’s company while you devoured such great food.

Thanks. The reviews are so thorough and so long that I would have to spend a week to read them all! On the whole most reviews seem to find it well worth owning.

Thanks. I am learning more and more about how the Pacojet actually works and it only makes me think that calling this new machine a competitor of any kind is stretching things. Still I am certain it is a fun toy for some people. At one point in my life I might have wanted one!

I did a search hoping to be able to tell you where @Kerry Bealand I enjoyed a dessert flavoured with it. Apparently I did not post about it but I remember Kerry chasing all over the Golden Horseshoe looking for the ingredients to make this dessert. Her memory is always better than mine. Perhaps she will chime in.

I had watched a YouTube video and the presenter claimed to be using recipes from the book and it called for cream cheese. I am happy to know that that’s an error. I don’t know how a oaco jet works but watching the video it just seemed to be a blender blade that bored into the frozen mixture, blended it for a while and then was slowly withdrawn upwards out of the mixture. I was reminded of the way we make mayonnaise with the stick blender. I think of ice cream as frequently beginning with a custard but since there does not appear to be any cooking involved then the use of eggs is probably inappropriate. We will all be watching closely as you check out your new unit once it arrives. Edited to add I just watched a video showing how the Pacojet works and it seems very similar.

I read the review linked to above and wonder if it might better be called a frozen dessert maker. If you need cream cheese to make ice cream as shown in the recipe used in the review……. We definitely need more information before making any sort of judgement.

That must surely have all of the bases covered! Thanks for sharing. That’s still the best cookbook ever. Her romesco sauce puts you not just in another country but in another universe.