TicTac

Thank you for that detailed response! Very helpful. That's true re: year round ice cream, but much of the world doesn't endure Canadian winters, but it takes a certain type of individual (*raises hand*) to want to make popsicles in -20 degree temps!

Thanks BD - So essentially it is a Simple syrup / pureed fruit concoction... Question - do you strain seeds/pulp out? I also read up-thread that people roast fruit, is that simply to reduce water content? Very excited! I must be an oddball, wanting popsicles in this frigid Canadian (not even) winter....lol

After seeing everyone's unreal creations I finally succumb and bought a popsicle mold - ended up with this one: https://www.amazon.ca/gp/product/B075J9VHGV/ref=ox_sc_act_title_2?smid=A1NWLVZ5JUI6X6&psc=1 Of all times, I pulled the trigger during the coldest day of the year so far....go figure. Curious if anyone has a suggestion to a website which gives basic overview of popsicle making techniques which I can then innovate from?

The color of those yolks....!!!!

As long as there is no plastic! Glass we use for storage (I have a full 20x30 drawer filled with various glass jars I keep - many Bon Maman and Canning ones to be found.) Steel we use for mixing. I enjoy Le Creuset for bake ware but I do often use 2 small square pyrex's as well.

Actually regardless of the marketing ploy, it is a great brew!

Interesting! Different distributors as well....very odd. Tomorrow, I shall acquire one!

Nothing wrong with a glass of wine! I am curious, perhaps Anna can chime in - I note on the Vintages website 2 Aalborg Akvavit's, one from Denmark, the other from Sweden - both "Taffel"...which would be the superior choice (based on price, Sweden wins, by $5).

A rare glimpse into cultures not seen by many in North America. Many thanks. Truly enjoyable.

I do - and I probably will. Never owned a slow cooker let alone a PC; very curious to see what it can do. At $70, its worth a shot!

Thank you @blue_dolphin - I am quite intrigued by the potential of making our own yogurt - it appears to take on a thick Greek like yogurt consistency which I prefer.

Thanks rotuts - very informative. After some digging, this is the model they are offering @ $49 - 6-qt. Instant Pot 6-In-14 Stainless Steel Pressure Cooker Model #: 31427652 Canadian Tire, as mentioned elsewhere, apparently has the DUO for $69 From what I can determine the difference is the 2 pressure modes in the DUO?

I believe WalMart is doing it for $49

I realize I am very late to the IP party, however; after seeing so many interesting meals on this forum, coupled with Walmart's black Friday sale @ $49, I am feeling tempted to get one. However what prevents me is a voice in my head asking - which I relay to all of you IP gurus - I have various cooking vessels which I am fairly adept with, and more often than not am not in time constraints. I have no experience with pressure cookers or slow cookers (the former I have no experience or knowledge with, the latter I simply use my Le Creuset when the need arises). Curious to hear some thoughts as to the overall benefits/sales points of this unit. It is more so the space it will take up than the investment itself. I just want to make sure I would actually use the sucker.

No other beverages that I am aware of will dissolve a piece of steel. Nor remove rust. Never heard of the tooth theory, but I recall a number of science experiments as a teen and had nails vanish in cans of coke.

As funny as it might seem, it is not a joke. It can remove oil stains, clean rust - heck, it will dissolve a nail if left in it for a day or two. Yet people still drink the stuff!

Too funny - I thought the same, almost like a baby ray! Looks like an amazing meal.

Great tips - thank you all. I now look forward to the arrival of my pizza steel, and I can throw out my 'custom cut' piece of cardboard which has been filling the void till the real McCoy arrives!

Typically I thaw it the same day on the counter, then put in the fridge, and back to counter to come to room temp before using. Wonder if your suggested method would produce better results....The dough frozen (which is not my preference) often seems to have more water content and far less volume/life to it. I recalled the crumb in your fantastic potato pizza as I made this post and our pizza tonight. Do you make your own dough, Ann? It looked fantastic. Interesting re: the oil. How does that interact with the flour - or do you forgo it in that case?

Fantastic stuff! Love this travel blog already. And Miro to boot! Behind Dali, he is one of my favourite artists! Lucky you.

Majority so far seems to lean towards the hand pull method - which ultimately is my preference as well. Tonight as mentioned the dough was frozen, and there simply is not enough air left in it to warrant the hand pulled method, not to mention the dough is not nearly as nice to work with. So I opted for the thin Neapolitan style crust, which is still enjoyable. Any special tricks you folks have learned along the way to avoid the inevitable (with the hand pulled method) massive air bubbles (I have had a few over the years that have been nearly half the pizza!). Some I know like the 'random fork stab' method...

*Note to mods - if this forum has a 'poll' feature, that would be great for this thread... I am curious, as I am about to make some Pizzas on our newly acquired Modernist Cuisine Pizza Steel (a fantastic tool!), how many of you Pizza makers use a rolling pin vs. stretching by hand. I go both ways, when the dough is fresh I will typically stretch by hand, when it has been frozen I roll with a pin. My thought is that pin's will remove some of the lovely crumb one wishes to attain - then again when I roll I go for a very thin Neapolitan style pizza. Would love to hear how you all spread out the dough!

It is an excellent cleaning agent

Great looking meals all. Potato pizza is so underrated! A staple with my family. We often will pan roast them with garlic and onions. Occasionally a smoked Scamorza will join in the usual Mozz. Great looking crust, BTW. Last night - Cumbrae's 6 week aged Rib Eye - Deckle end cut. Served with crispy roasted potatoes and freshly picked sauteed spinach. Williams Selyem '09 Pinot to accompany. Cheeses in lieu of dessert (I will take cheese any day over sweets!)

I would surmise, in an oven.... Sorry, couldn't help myself! 375-400 until fork tender/golden. Convection helps.