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Everything posted by andiesenji

  1. As some of you may know, I collected vintage and a few antique toasters over a 40-year time span. i still have and use my grandparent's Sunbeam T-20 B they purchased in 1949. I had a new cord installed 30 years ago and it still works brilliantly. However many of my homemade breads and a number of commercial ones DO NOT FIT in the slots, nor do bagels even when sliced in half. At one time I had 143 toasters of various types, brands, styles, etc., all made before 1980 - when Made in USA no longer appeared on 95% of electric appliances. A couple were made in Canada and were of the same quality (and weight) as those made here. I have also had 4 toasters made in England for the American market, 3 were Dualit, one was a Russell Hobbs 4-slice toaster with warming rack. As far as "modern" toasters are concerned, I have had several, including 2 Breville toasters, expensive but reliable - gave both away to people who really needed them. Also several "novelty" toasters which I also gave away. One of the Breville toasters had an audible beep to let one know the toast was done - this most recent one described above also has a lout beep I can hear easily from the next room. America's Test Kitchen recently tested a number of toasters, including the Magimix and toasted thousands of pieces of toast. Their rating agrees mostly with mine. I like CRISP toast that remains crisp and doesn't become limp and unattractive after a few minutes of cooling. Also, I have yet to find a "toaster oven" that is really efficient and works rapidly enough for MY taste - some are great for making Melba toast or toasting pre-buttered bread but mostly they fail to produce what I want in "regular" toast.
  2. It "reheats" in less than a minute if your toast is too pale or is cold. The "timer setting knob" set at 3 toasted fresh homemade bread in 1 minute 13 seconds.which is much faster than my Breville or the Magimix I got several years ago - a very expensive glass sided toaster..
  3. This one can reheat and you can watch it and it toasts much more rapidly than most modern toasters, even with bread from the freezer with the "Defrost" button.
  4. Amazon sent me another toaster to test. It was just released for sale a few days ago and already other reviewers have raved about it. Cukor Glass Toaster Model:  WT-8420 Like the iconic Sunbeam T20 and all its descendants, this is a SELF-LOWERING and SLOW-RISING toaster. The controls are simple, intuitive and on top of the toaster which has a long, SINGLE slot. And it has a warming rack that fits on top. It has a very good instruction manual and has an 18-month warranty. It toasts much more rapidly than other toasters, even on defrost! It toasts evenly except for a little more browning at the very bottom edges of end slices that curve a bit and are therefor closer to the heating rods.
  5. andiesenji

    Your Pantry

    When I said my pantry is in chaos, here is what I mean. Everything is jumbled together, and all the individual things have to be pulled out, sorted and put back where they belong. My flour containers are stacked on the floor in front of my spice cabinet that has my ceramic baking dishes in the lower cupboard so I can't get at them, because the shelf that holds all the big Cambro containers is full or other stuff that has to be sorted and put back where they belong. Some belong in the freezer (whole grains and whole grain flours and etc. It's frustrating, I stand and stare at it, wondering where to start but right now I can't shift anything until my back stops complaining.
  6. I still am using the one I bought in Solvang in 1984 and it shows no sign of coming apart. It has been used thousands of times since then.
  7. andiesenji

    Your Pantry

    My pantry is in utter chaos right now. I stocked up on some necessary supplies that needed to be replenished chucked out a bunch of old stuff and began reorganizing. I lifted a couple of heavy flour containers and felt a brief catch in my lower back and then tried to shift a tub on s bottom shelf that contains bottles of fruit syrups and wine I use for cooking. Another tweak to my back and a few minutes later I had pain. I had to leave off trying to put stuff back where it belongs, just moved whatever I could from my baking bench to the shelves and so it has remained for several days. I have only done necessary baking, so haven't had to hunt for anything but it looks awful to me as I like to be organized.
  8. I've been using them for many years. I have two sizes, one longer and two a bit shorter. I bought one at Solvang, CA in the mid-1980s - actually 1984. During the Olympics the Beverly Hills Kennel Club had to relocate their summer dog show to Buelton and we moved our Basenji Club specialty show there also. Since it was close to Solvang, many of us went there for dining and to shop. One kitchen shop had an impressive selection of baking implements and I bought several. I have posted about them several times. I use them to mix the dough for my scones or biscuits, cookie dough and very stiff rye doughs. Also to blend the fruit and nut mixtures that I use to make sugarplums. " ...This is what is known as a "Danishwhisk" and is ideal for mixing quick breads as it mixes the ingredients rapidly without working the batter too much. This is particularly useful with regular wheat flour batters where you do not want to develop the gluten. It is easy to grasp, for those of us... March 6, 2005"
  9. Those are made from "sheer voile" an inexpensive fabric that can be purchased by the yard. Average price 3.99. 100% cotton, or a blend of cotton and polyester. You need two or more layers, depending on how fine you want to strain. It should be wetted first and placed in a colander and to keep it in place you can use binder clips. Spring-type clothespins were used when I was a child.
  10. I don't roll crackers with a rolling pin. I use the pasta roller. For me it is much easier.
  11. Yogurt will keep for a long time, much longer that the arbitrary "sell by" dates. As pastrygirl said, if it changes color or has spots in it, toss it. Pink is a really bad one that can make you sick. The black or dark gray/blue molds are obvious.
  12. The first time you use it, use a tiny bit of oil spray, I did in the muffin cups because I am always suspicious. I made bran muffins with pineapple, which I had always used liners because of the extreme stickiness. And they just popped out, which surprised me because usually it is a chore peeling the liners off them - except when I used to have the "un-stick" foil liners which seemed difficult to find for a long time.
  13. When I first got the silicone pans I made sticky buns in it and instead of just setting it on the oven rack, because with heavy stuff the bottom does bulge before baking, I set it on a sheet pan with a silicone liner, just in case any of the stuff ran over. I was surprised when I put a platter on top and inverted it, after allowit it to cool a littel, about 20 minutes or so, The buns came out perfectly. I have had them stick in other silicone pans so I was very impressed with this one. In the loaf pan I did a dark cocoa very dense cake which is notorious for sticking and it came out clean.
  14. 10 5/8 inches from the outer edge of the handles.
  15. No, only the top rim is rigid.
  16. Not exactly a "gadget" per se but I have been using these new silicone baking pans that have a steel frame around the top. I baked this banana cake yesterday and it came out of the pan cleanly, you can see the residue and I did not use anything to loosen the sides, the cake pulled away from the sides, easy to see and it is a bit sticky. I got a great rise, usually this cake is at least 1/4 less in height in a regular metal 9" round pan. I was sent a loaf pan and a 6 cup muffin pan and had similar experiences with those. I have used a lot of silicone baking pans and these are superior to any of those, many of which were discarded.
  17. I order yogurt starter from Amazon or buy it at a local health food store. I keep it in the freezer and it still works after 4 years in there.
  18. Do you have a hack saw? I have used one to saw blocks of brick-hard cheese into slabs and then saw the slabs into cubes. I put the cubes in a steamer and steamed them, checking at 5 minutes, 10 minutes and found most were softened at between 15 and 20 minutes so I could put them through the food processor a few at a time.
  19. I inherited this large preserving pan from my great grandmother (along with several other copper pots) and I used it for many years. I bought a "portable" burner so I could use it outside. It has a round bottom so on a regular stove top you need a ring - and the propane burners have a righ normally. Four years ago I decided I wasn't going to use it again so I sold it. They show up quite often on ebay, not all as large as this - 18 inches in diameter - though some are even larger, I saw one just a few weeks ago when I was looking for a lid for an old saucepan. It weighs a lot but does a terrific job of preserving just about anything with a high sugar content. Since I had an apricot tree that produced heavily, I mad a lot of apricot preserves. I've used Stainless steel, enameled cast iron, &etc., and I prefer copper for sugar cooked with anything. It's sitting on a 12-inch burner in the following photo in case you can't read the numbers on the ruler.
  20. I used Bob's Red Mill Tapioca flour-fine ground. I originally got it to make Brazilian Tapioca flour crepes, which were exceptional.
  21. Herb infuser basket for herbs that have to be simmered for longer than just steeping like tea. The handle floats.
  22. There's no leavening in the recipe I make. The dough is really sticky and it does not "pour" I wet my hands, scoop out a golf-ball sized portion, for a ball and drop it into the oiled cup. They should puff and get a bit crusty on the outside and look "spotty" where the cheese erupts to the surface. I've only used Tapioca flour.
  23. andiesenji

    Potato mystery

    That's an old "country" trick for cooking potatoes for potato salad, especially if cooking large amounts.
  24. I've baked some bread recipes in the 3-pound bread machine but "tweaking" the recipe just a bit. This is the "regular" Number 1 on the menu with a couple of changes. 4 1/2 cups of flour, instead of 5 1/2 cups(which hits the lid) and a substitution there. 1/4 cup vegetable oil 1 2/3 cup hot water 3 cups bread flour 1 1/2 cups White Whole Wheat flour 4 Tablespoons dried WHOLE milk 4 Tablespoons granulated sugar 1 1/2 teaspoons salt Add these to the machine and let it run through the first LONG mix and knead action PAUSE THE MACHINE set a timer for 20 minutes. Add 1 1/2 teaspoon ACTIVE DRY YEAST RESTART THE MACHINE. Let it run through the next knead actions until after the last one, when the machine timer should show 1:55 to 1:45 minutes left. No need to stop the machine. Either pull the dough out of the pan or remove the pan and dump it out onto a floured or oiled surface or wide bowl. Remove the paddle or paddles. Re-shape the dough and replace in the pan, return the pan to the machine. let is finish the final rise and bake cycle. You can barely see the little 1/4 inch holes in the bottom of this loaf. My Friday loaf with the above substitutions. Faintly sweet, toasts beautifully, tight, firm crumb for great sandwiches.
  25. andiesenji

    Bad food?

    Twelve hours - you should be okay. If you eat any of the peel, it would be problematic after 18 hours, maybe a little less. Botulism spore can survive surprisingly long when insulated by the thickness of potato skins but it takes a while for them to develop and begin producing the spores. A bit over 20 years ago there was a bulletin put out by one of the state health departments, published in one of the "Food-something-News" about a group camping event where a large bunch of potatoes were roasted and served at supper one day. There were many uneaten that were saved without refrigeration and eaten the next evening. Several people became ill and were hospitalized. There were no deaths but it was definitely botulism. It reminded me of the '60s, when we would camp in the High Sierras - usually near Convict Lake. I used to bake very large russet potatoes wrapped in aluminum foil in the coals and occasionally I would have extras. For some reason, I always removed the foil and would put them in a Tupperware container and store them in the cooler, under the ice. My husband thought they could be left out but I had memories of being told, when I was a child, that one NEVER left potatoes, especially with the peels, out of the ice box. (we had refrigerators but they were always called "Ice boxes." When we got back from one of the camping trips, I asked my boss and he told me to call his friend, a pathologist and he told me about how "sneaky" the Botulinus organisms could be. He said, Never store cooked potatoes with the skin out of a fridge. If peeled, they could be stored longer but no more than a day - then other organisms would invade.
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