Manitoulin test kitchen

[Porthos]

Anna - Smashed Roasted Potatoes recipe bookmarked. Summer is too hot here to crank up the oven to 450.

[Kerry Beal]

From Chocolate and Zucchini - Chocolate Fondant.  

[weinoo]

For you weinoo. Both sandwich loaves were done in the cuisi-combi using 20 min steam at 100F followed by the bread cycle 350/375F for 25-30 mins (foil covered top for final few minutes).

Awesome.  Imagine if that Combi could hold 2 loaves at a time!

 

Check this out, rotuts.

Edited July 12, 2014 by weinoo (log)

[ruthcooks]

Never boring!  I am pouring over old zucchini threads here for some new ideas (I have a bazillion of them already--zukes, not ideas) and while I do that, I eagerly await new posts on this thread 

Grate zucchini on large hole grater.  Toss in a HOT skillet with some salt and butter--quickly, before the liquid starts to leak out--and stir in some room temperature sour cream off the heat.  Serve as is, or as a sauce for cheese soufflé.  Brilliant and quick.  

(Possibly a treatment of salting, rinsing and squeezing would make it last longer before it gets runny.) 

[Kerry Beal]

Dinner with Anna's son.  

 

 

Corn done on the Big Easy.

 

 

Smashed potatoes.

 

 

Picanha with corn and smashed potatoes.  

[suzilightning]

Thank you to all of you for your support!

Suspect that the walnut raisin bread is a failure. It feels more like a bowling ball than a loaf of bread. I know my yeast is good as it is brand-new. The dough passed the finger poke test to suggest that it was fully proofed. Yet from the beginning I had my doubts. It may turn out to be tolerable. One cannot expect a light, airy loaf with all that fruit in it I suppose. Will have to wait and see when it cools.

image.jpg

Anna

 

you know how fickle bread is with temperature, humidity, etc.  I laugh when folks says baking is a science vs cooking.  I can't tell you how many times at work my boss and I have turned to each other and said WTF when we followed a formula exactly and it didn't turn out exactly as it had the day before.

[suzilightning]

Pharmacy.  They keep it behind the counter.  The 70% stuff is out on the shelves.  Apparently here they have a problem with people drinking it - though why the 70% is OK I'm not sure.

We used to have 100% in bio lab that was under lock and key.........until Christmas and the end of the year when the stuff we used  ...and was down to 99-94 % ...went into the punch so we could get rid of it.

[Kerry Beal]

We used to have 100% in bio lab that was under lock and key.........until Christmas and the end of the year when the stuff we used  ...and was down to 99-94 % ...went into the punch so we could get rid of it.

This is isopropyl not ethanol.  When I was a lab tech in the military we used to order a bottle of the 95% ethanol every few months (used it in extractions don't you know) and store it away for Christmas to make our liqueurs.  

[huiray]

We used to have 100% in bio lab that was under lock and key.........until Christmas and the end of the year when the stuff we used  ...and was down to 99-94 % ...went into the punch so we could get rid of it.

 

Not sure I understand why...wouldn't you have had 200º EtOH in your lab (absolute stuff), clear of MeOH?  Why would ⁱPrOH be under lock and key, and why wouldn't the EtOH have been used in the punch rather than the ⁱPrOH?  Isopropanol is relatively cheap...even the abs EtOH is cheap, so long as your lab and institution was properly licensed to use chemical reagents and I assume it was, and your place got the institutional discount...from Sigma or Aldrich or Fisher or VWR or whoever...  In my lab ⁱPrOH was used as a cleaning agent, (especially useful for the NMR probe), for HPLC/MS-HPLC, general purpose solvent/cleaner, cooling baths (with dry ice) and so on, and would simply be bunged into the solvent cabinets...side-by-side with the abs. EtOH.  True, the lab was card-keyed - although that was more because of other reasons.

Edited July 13, 2014 by huiray (log)

[cyalexa]

http://www.finecooking.com/recipes/crispy-smashed-roasted-potatos.aspx

You can take shortcuts with them but they'll never be as good as when you follow the recipe to a T:

 

What shortcuts have you taken that resulted in less good results? Why do you think the results were less good? 

[SylviaLovegren]

Those smashed potatoes look amazing.

 

As for your two being boring... !!! ??? !!!  No the heck way.  It's like being on the perfect vacation myself, with the plus of seeing you two cook and enjoy yourselves.  Really magical. 

 

Really, I think people would pay to read this stuff.  Don't stop. 

[FauxPas]

Equal parts Canadian Whiskey, campari, ramazzotti and lemon.

 

I haven't read all the way to the end of the current comments so not sure if anyone else has said this, but if it's whiskey it's not Canadian (whisky).   

 

Edited to add the smiley, to look less like an annoying dweeb. 

Edited July 13, 2014 by FauxPas (log)

[Porthos]

So I have it wrong. I thought "whisky" was Scotch.

[JoNorvelleWalker]

When I was in college I used to enjoy lab ethanol.  Note, absolute ethanol doesn't work well for eggnog.  But I didn't make LSD or explosives like the other students did.  (I made explosives in high school.)

[FauxPas]

So I have it wrong. I thought "whisky" was Scotch.

 

It is - both Scotland and Canada use the 'whisky' spelling. (and maybe Japan?) The rest of the world is just wrong.  

 

Here is one explanation:

 

http://www.thekitchn.com/whiskey-vs-whisky-whats-the-di-100476

[MelissaH]

Those smashed potatoes are my absolute favorite way to use what is marketed around here as "salt size" potatoes. We'll sometimes do the crisping on the grill. Have you ever tried that with the egg?

[Kerry Beal]

When I was in college I used to enjoy lab ethanol.  Note, absolute ethanol doesn't work well for eggnog.  But I didn't make LSD or explosives like the other students did.  (I made explosives in high school.)

My brother was an early starter (grade school) in making explosives - mom used to tell the story about taking him out to the cloverleaf on the highway and watching the explosion behind him as he was running away after setting the charge.  

[Kerry Beal]

Those smashed potatoes are my absolute favorite way to use what is marketed around here as "salt size" potatoes. We'll sometimes do the crisping on the grill. Have you ever tried that with the egg?

Don't think I ever tried that - my variation is duck fat!

[Kerry Beal]

 

Walnut raisin toast with some cheddar and a drizzle of honey.  

[gfweb]

My brother was an early starter (grade school) in making explosives - mom used to tell the story about taking him out to the cloverleaf on the highway and watching the explosion behind him as he was running away after setting the charge.  

Made a few explosions myself back then.  Gunpowder...ammonium tri-iodide..calcium carbide in a bottle.

 

Good times.

[rotuts]

Sooooo  ....

 

the cannon ball turned out OK for toast ?

[Kerry Beal]

The cannonball was not a cannonball - it was a perfectly good loaf of walnut bread however a bit flavourpenic due to a quick rise.

[rotuts]

ooops

 

" bowling ball " it was called I guess.

[Kerry Beal]

Some days your inner editor comes screaming out 

 

 

Perhaps it might have been easier on paper!

 

 

A few odds and ends from the grocery stores.  

 

[Kerry Beal]

 

Grilled cheese for lunch.