yorkshirepud

Gul_Dakar, Are you looking for any particular brand? You could try Caynes Housewares. Though to be honest, they only name brand they have is Cuisinart. Here's their website - http://www.cayneshousewares.com/. I have a Cuisinart saute pan though (non-stick) which I regret buying. It warped like crazy. May be my fault though as I think I've probably cranked the heat up too much on it. You're probably better finding a restaurant supply store if you're looking for All-Clad etc. I'm on the lookout for one myself. I do believe their is one out in Missassauga (look in the Yellow Pages under Restaurant Supplys) if you're willing to travel a little further. YP

Hi Everyone, So here are some pictures from my adventures with BWJ. First things first, THE brownies. Please excuse the patched up left corner (top). I couldn't resist taking a nibble , but thankfully, due to the overflow of goo, I was able to sweep some across and do a patch job. Once rebaked, you couldn't tell (okay, maybe a little!). Finally, here are the breads I tested. The one on the bottom is the White Bread and the top one is the WW Bread. I took it upon myself to freeform them into batards. Delicious. The WW bread is just fabulous toasted. It really enhances the sweetness and nuttiness of this bread. Not sure what I'm going to do next. I'm playing catch up but luckily many of those already tried where on my list of firsts anyway. Did anyone try the Danish this weekend? I'm hoping to get around to it next weekend.

Dahomechef, I managed to save the brownies. They were a HUGE hit and OMG, fantastic. I put them back in the oven for approx. 25 to 30 mins and they set up fine. Super fudgey and moist (in a good way). They were devoured by all. The second night we had them with ice-cream -- can they get any better? I will post pictures soon. I plan on trying them again with my new oven. I'm cooking with electric right now, but the new kitchen will have gas. Regardless, if it's just a matter of baking them longer, they are worth it. The kitchen isn't quite ready yet. Waiting for the granite, then after that, it's just a matter of having the tile backsplash done and then I'm ready to PLAY!!! jgarner53, is the book on its way? Hope you had a wonderful birthday. Where do you plan to start with BWJ?

Well these were still runny after 40 mins, thought the base was still very hot, mmmm ... perhaps I shouldn't of put them back in the oven. Oh well, too late now. If this fails, I'll just dump ice-cream on top and give everyone a spoon. Take about communal eating! I wonder if yours were overcooked. Doesn't it say they won't even really set if frozen? I'll have to check. Okay, time to check my brownies out. Wish me luck!

Oh poo!!!! Okay, back in the oven they go! I hope I don't screw them up. They have been out of the oven for a good 40 mins or so. I don't think they could be overcooked, because I began checking after 23 mins and they were still gooey. Now, the oven downstairs is a crappy old thing, so perhaps it was running low.

Oh, I just re-read and saw you're are letting the cookies cool overnight. Therefore, I guess they are not covered. My guess is that it's the over exposure to the air (as Marlene mentioned).

Question about these brownies I know many of you found them very gooey but do you really think they are supposed to be this gooey? They are almost like those pudding cakes that self sauce. I was a little weary when I took them out of the oven (I baked them for 26 minutes), stuck in a skewer, and as recommended, decided not to put them back in the oven as they were barely set and gooey. So, I go upstairs thinking "Adele, don't put them back in the oven, they'll set up as they cool." Well, I just went and had a sneak peak and they are still gooey as hell. Will they ever set up? The edges are perfectly fudgey (yes, I had to do some patchwork ), but the centers (in fact, everything but I'd say a 1/4 inch border) is goo, goo, goo! I've got the oven heating again and I'm going to throw them back in for 10 minutes. Oh, but are they goooooooooooood!

Mmm... What are you storing them in? Do you think perhaps the 'taste' is coming from that (i.e. tupperware). What's odd is the fact that your chocolate chips and peanut butter would be at room temperature when stored anyway. So I wonder why when baked into something, the PB is giving off the stale taste. Could it be your butter (assuming your using it)?

jgarner53, Welcome. I'm new here too so we can be newbies together. Like you, seeing all the pictures and reading the thread gave me an unstoppable urge to bake, bake, bake -- and buy the book! I work from home so it's even more tempting. Actually, I've been baking all day from BWJ. This morning I made white bread, ww bread (neither chosen as 'recipes to try' here, but I wanted to try nonetheless) and I just put the brownies (reviewed/tested a while back) in the oven. OMG! I have stomach ache just from sneaking some of the batter and licking the spoon. From what I can tell, they are winners. Super decadent and deadly. Everything a brownie should be. Hope you get the book tonight. And if not, treat yourself anyway. You are the birthday girl afterall!

My husband and I do two things: (1) Take two pieces of bread. Slather one slice generously, if not greedily, with peanut butter. Slather the other one, just as generously, with Nutella. Slap them together and chomp down. Yum. As someone mentioned, it's just like a Reece's Peanut Butter Cup. (2) Take a spoon. Dive into the peanut butter jar and pull out a huge blob of peanut butter. Take same spoon and shove it into the Nutella, coming out with another huge blob of goodness. Lick and enjoy. Of course, you must then go back to the Nutella with a clean spoon (if you're so inclined) and scrap away the smudges of peanut butter.

Tan319, Hope you don't mind me stepping in to offer you a link. Check out this example on RBC Royal Bank. This is a fully written business plan for a fine foods company. I hope this will be of assistance to you. It's Canadian driven, but I'm sure you can work with it all the same.

Hi Jan, I was just reading over the white bread recipe last night, and like you, I found in strange that you beat in the butter at the end. I think I will try the recipe out this morning. Does the Challah dry out at all? My Challah was dry the next day like I said. A bit of a disappointment. Perhaps I stored it wrong. I just drapped a tea towel over the cut end. I will have to see how's Julia's recipe is. This one seems to have more fat, and I think uses milk (my recipe just called for water), which may make a difference to its longevity. I agree about the Danish preperation being very convenient. If they turn out like I hope, I think it would be the perfect 'welcome' for my parents visit from England for our first breakfast together. Everything, including the fillings can be premade. My kind of recipe. Looking forward to seeing your results. I'm not sure when I'll get around to trying it, although it'll be within the next 2 weeks. Everything is out of whack for me right now as I don't have my main kitchen and I'm using a small kitchenette in my basement. I think this will be a fun recipe to try out once my new kitchen in finished (end of next week *fingers crossed*).

Suggest away! Actually, the picture of these really caught my eye (how could it not?) and I would of made them had I had potatoes in the kitchen. I see them in the near future! Oh yes, if you plan to do the bread freeform as I did (I halved the recipe too), I baked it for approx. 45 mins (I started checking after 40 mins) and rotated my baking sheet after 20 mins. Mmm, perhaps another slice is in order. It's not like I just ate dinner or anything!

Thanks! DH declared the WW bread awesome (although he will eat anything I bake, disasters and all). He just got done hacking at it with peanut butter and honey. I'm going to bake up another batch tomorrow to take up north to our cottage. I think I may also try the white bread and see how it compares to my usual. I'll take pictures if you like. It's all about the visuals. Btw, not of any great importance, but I baked this freeform and slashed it 3 times before baking. Sorry, I realise I'm digressing here as this bread hasn't been 'chosen' yet. Oops. What can I say -- I'm a babble mouth.

Hi Everyone, New here! I have been itching to participate on this thread, but due to technical difficulties (i.e. couldn't post -- talk about feeling like the fly on the wall ), I wasn't able to. However, as you can see, now is all well. Anyway, thanks to this thread, a certain book landed on my doorstep this week. So, I am now ready to break in my Julia Child book. Actually, I just did. I just got done with the Wholewheat Bread (had to do something). Very good. Not at all dense. I was particulary impressed with the dough. It came together beautifully (did inital mix in KA as suggested, then kneaded by hand). Of course, I just had the obligatory warm slice. Delicious!!!!! It has a slightly nutty, sweet undertone that I just love. Definate repeater. Anyway, I may do a little backtracking if that's okay. I am extremely intrested in trying out the Challah. I just did the one from BAA earlier this week, and while it was yummo after baking and a few hours after, it was awfully dry the next day. Is this typical of Challah? This was my first. I also want to try out the X cookies. Oh yes, I also plan on doing the Pizza Rustica. Oh, and funnily enough, as I was sat browsing BWJ last night, I told myself I must try the Danish. Pop in this morning to check out the thread, and it seems, that's the direction your heading in next. I'm in! I may not get to it this weekend (potentially going away) and if so, most certainly will do it next weekend (assuming I'm not moving into my new kitchen -- near the end of my kitchen reno). I plan to do the Apricot and Pastry Cream variation. Regardless, I will do it and post, though it may be later than most. Okay, rambled on enough! Thanks for an enjoyable read so far and I hope to continue on your adventure with you. YP aka Adele