Gotham Oven Fryer

 

Growing Gobo in pots or bags

 

hiwa@videotron.ca via gmail.com	2:04 PM (6 hours ago)
to Gerry

diameter 44cm / 17.5 inch

depth 40 cm / 15 75 inch

I planted about 8~10, but some are big, some are very small,  so probably, 4~5 plants per pot are best for this size, I think.

I purchased these pots from the farmer in Kijiji.  Like you, in the past, I had such hard time to dig and harvest Gobo when I planted them directly on the soil, so I did not wanted to repeat that pain!!!   I want my gobo roots to grow under the controlled limited environment for easy harvest.

Probably, cheapest way is to plant gobo in bag.

Regards,

Hiroe

Additional info.  All in Japanese, but you will understand.

https://www.youtube.com/watch?v=sqCYQrRmjaY

https://www.youtube.com/watch?v=Dn_Ci8e1FEc

Peanut Butter Cookies by John

 Peanut Butter Cookies Recipe

These ULTRA-easy, melt-in-your-mouth peanut butter cookies with just the right balance of salty and sweet are a sure to please treat.

 INGREDIENTS:

▢1 1/2 cup all-purpose flour 180g

▢1/2 cup butter unsalted, room temp 113g

▢1 cup peanut butter 250g

▢1/2 cup brown sugar 100g, lightly packed

▢1/2 cup sugar 100g

▢1 tsp vanilla extract 5mL

▢1 egg large, room temp

▢3/4 tsp baking powder 3g

Instructions

INSTRUCTIONS:

Preheat oven to 350F

Sift flour and baking powder together then whisk to combine.

Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.

Add peanut butter and mix until incorporated.

Mix in egg and vanilla extract then add flour mixture and beat until incorporated.

Roll dough into one inch balls and place on baking sheet lined with parchment paper.

Flatten cookies with a fork in a criss-cross pattern.

Bake cookies for about 10 minutes.

Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

Prep Time1 minute Cook Time10 minutes Total Time15 minutes

 Servings18 cookies

 Calories193kcal

No Bake Chocolate Cheesecake

Needs revision

 INGREDIENTS

FOR THE CRUST

1 1/2 c. finely crushed gingersnaps

2 tbsp. granulated sugar

5 tbsp. butter, melted

FOR THE FILLING

1 c. heavy cream

2 (8-oz.) blocks cream cheese, softened

1 (15-oz.) can pumpkin puree

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. kosher salt

FOR TOPPING

Whipped cream 

Roughly crushed gingersnaps 

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DIRECTIONS

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer. 

In a medium bowl, beat heavy cream to stiff peaks. 

In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula. 

Refrigerate until set, at least 4 hours and up to overnight. 

Serve with whipped cream and crushed gingersnaps. 

Large Batch Chocolate Chip Cookies by Becky

 Chocolate Chip Cookies

INGREDIENTS

1 ½ cup butter (3 sticks), softened

1 3/4 cup brown sugar

1/2 cup granulated sugar

2 eggs

1 tablespoon vanilla extract

1 ½ tablespoons cornstarch

2 tsp. baking soda

1 tsp. salt

4 cups + 2 tablespoons all-purpose flour

3 cups semi-sweet chocolate chips (or 2 cups chocolate chips and 3/4 cup mini)

INSTRUCTIONS

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, brown and granulated sugar together on medium speed, beating until light and fluffy about 2-3 minutes. Add in eggs and vanilla and mix until incorporated on low speed. Turn mixer up to medium-high and mix for 1 minute.

Scrape down the sides of the bowl if needed. Add the cornstarch, baking soda, and salt. Mix for 30 seconds then slowly add the flour. Mix until fully incorporated.

Add the chocolate chips and either beat for a few seconds on low speed or fold in by hand.

Drop 2 tablespoons of the dough or roll into balls onto a lined baking sheet. Top with more chocolate chips if desired. Cover with plastic wrap and chill the dough for at least 1 hour or longer. (Overnight or a couple of days works too.) Or chill for 20-25 minutes in the freezer.

When ready to bake, preheat oven to 350 F. Spread cookie dough on baking sheet lined with parchment paper, spaced 2 inches apart. Bake for 8-10 minutes until edges are just golden. Make sure not to over bake, the cookies will set up as they cool.

Remove from oven, let cool on baking sheet for 5-10 minutes, and then transfer to wire rack to finish cooling. (Store in an airtight container.)

TO FREEZE COOKIE DOUGH:

Line a baking sheet with wax or parchment paper.

Scoop dough into balls onto cookie sheet just leaving enough room between dough balls that they don’t touch.

Add more chocolate chips if desired.

Place the cookie sheet in the freezer for about an hour.

Then put the cookie dough balls in a freezer zip lock (labeled) and keep in the freezer until needed!

When ready to bake, just add a couple more minutes to the baking time. No need to thaw out the dough first.

Enjoy!

YIELD: 48 COOKIES (2 TBSP. DOUGH) OR 24 COOKIES (1/4 CUP DOUGH EACH)

LARGE BATCH CHOCOLATE CHIP COOKIES

Place cookie dough further apart on the cookie sheets for baking. 35 on the large tray is too many, and 24 on the smaller tray is too close.  Two trays in the oven - I baked for 18 minutes.