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As long as they don't try to foist off little sandwiches with the crusts cut off or water from France! SB (heard Spam is sponsoring the WPGA next season?)

$$$$$$$$$$ SB (next question)

How are they viewing their customers? SB

Babysitting for somebody's third New years Eve! SB

I wondered about that, being used to strudel like my Serbian grandmother made, which was apple (or cottage cheese) rolled up in phyllo. Then again, what could Italian bakers be expected to know about Jewish confections? SB (and the number of people or Jewish descent around here has decreased to almost none since Bob Dylan (Zimmerman) left in the 60's)

Rugelach? aka "Jewish Strudel" at my local Italian Bakers. SB (great pics!)

One-Quarter English Muffin Bread This is my version of a recipe from the Book that came with my KitchenAid Stand Mixer. I call it One-Quarter English Muffin Bread because I'm one-quarter English! This bread is made to be toasted, or made into grilled sandwiches. 2 c milk 1/2 c water 5 c all-purpose flour (4 oz per cup) * 2 T active dry yeast 1 T sugar 2 tsp salt 1/4 tsp baking soda cornmeal * or substitute 1-2 cups whole wheat flour Combine milk, water, salt and sugar in small saucepan. Heat over low heat until liquids are very warm (120-130). Combine 4 cups flour, yeast, and baking soda in mixer bowl. Attach bowl and dough hook. (That's what KitchenAid says. I use the paddle attachment.) Turn to speed 2 and mix for 15 seconds. Gradually add warm liquids to flour mixture. Mix 1 minute longer. Continuing on Speed 2, add remaining flour. Knead on Speed 2 for 2 minutes longer. Dough will be very sticky. Spread dough into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place, free from draft, for about 45 minutes. Bake at 400 for 25 minutes, remove loaves from pans immediately and cool on wire racks. Be sure to save a couple slices for fresh bread crumbs to make my forthcoming Meatloaf #400 Recipe, plus some bread to toast for meatloaf sandwiches afterwards! Keywords: Bread, Intermediate, Stand Mixer ( RG1549 )

No. I don't have an industrial sized blender like I saw Emeril use one night! What bothered me wasn't so much a matter of ergonomics as a more subltle sense. Maybe it was tactility? Like having one-too-many labor saving appliances. Perhaps it's an innate practicality inherited from my Scotch/English and Serbian grandmothers, either of whom could cook far better than I ever will using a lot less equipment. (Although I'm sure they had nothing against the idea of "labor saving"!) Or perhaps I just don't puree enough to appreciate it? SB

What do you mean? ← I'm not sure. I was hoping someone would share my feeling and explain it better. It was just that storing the IB, along with all its attachments, taking it out, using it, washing it, and putting it away again seemed like a lot of bother to perform tasks I used to do otherwise with less fuss, even if not as quickly or completely. And although I'm not small by any means, (5'11' 175 lbs), it seemed large and awkward to use. I had the same problem with my electric knife, which I really only used to cut fresh bread. My new one was only slightly bigger than the one I replaced, but I didn't like the feel of it, so I put the motor and handle part away and just use the blades alone like a regular bread knife. SB (Maybe being left-handed has something to do with it?)

I bought an IB after seeing them used all the time on Food Network, but I've never used it. It just doesn't feel right. Like maybe the proportions are wrong for what it does? SB (but, that's just me)

Here's the recipe for English Muffin Bread, along with some tips based on my experience using it: Ingredients : 2 cup milk 1/2 cup water 5 cup all-purpose flour 2 pkt active dry yeast 1 tbl sugar 2 tsp salt 1/4 tsp baking soda cornmeal Instructions: Combine milk, water, salt and sugar in small saucepan. Heat over low heat until liquids are very warm (120-130). Combine 4 cups flour, yeast, salt, sugar, and baking soda in mixer bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 15 seconds. Gradually add warm liquids to flour mixture. Mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time. Knead on Speed 2 for 2 minutes longer. Dough will be very sticky. Spread dough into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover and let rise in warm place, free from draft, for 45 minutes. Bake at 400 for 25 minutes, remove loaves from pans immediately and cool on wire racks. Note : You don't want to use too much flour! I suggest measuring by weight, 1 cup = 4 oz. SB (also great for grilled cheese sandwiches!)

bread is scary! i think i want to start with something simpler than that! ← The English Muffin Bread is a good one to start with. It's like a batter bread in that it only has one rise in the bread pan. SB (all you have to do is read and measure!)

If it's still in the recipe book that comes from KitchenAid, try the English Muffin Bread. SB (makes great toast)

Richard, I'm working from memory here, (and a somewhat faulty one at that ), but I believe Carolyn incorporated the Borborygmus items into her review in the more recent issues. Having recently inherited the job, I can appreciate the fact that she may have inadvertently "shorted" a few pieces. I'll try and be at least as thorough as Carloyn was in my forthcoming reports. Speaking of which, I beg the pardon of regular readers of this Thread, (1.200 views in the past 12 weeks), for being tardy in providing the next, (my first), installment. By way of explanation rahter than excuse, (although your sympathy will be greatly appreciated), I've been rather busy with the following: GF's daughter has relocated to our house, along with toodler and dog, bringing the total human and canine populations to four of each. I'm working out arrangements to move my parents into an assisted living facility after over forty years in their current home. I'm trying to sell a restaurant owned by a friend who owes me a lot of money. Plus, I'm trying to get a new clothing product I've developed to market by this summer. I haven't even had time to read my newest Gastro yet let alone review the past issues! SB (impressed that so many eG members are also Gastro contributors!)

I baked some pumpkin/chocolate chip and pumpkin/raisen-nut mini-loaves. That was about the only part of my day that went right! SB (dealing with GF's daughters dog "going to sleep", and moving parents into assisted living facility)(oh, and selling a restaurant for a friend who owes me a lot of money.)

I supose I can see where Velveeta Fudge might fit in? SB (anxious to see the pics)

Just goes to show you, there's no accounting for odd taste. SB (I mean, blueberry pie at Christmas? Yikes!)

Around here, (Northern MN), the garage and car can serve as reserve capacity refrigeration. SB (just don't forget about the fish in the trunk, or come about May ....

aha! For the first time in many, many years I have a reason to really look forward to Christmas morning. SB (don't forget to leave some fudge out for Santa)

My Larouse is the 1st American Edition, (1961), which my sister found at a used book sale for $1! I "borrowed" it several years ago. I treat it like an ancient relgious text rather than a practical work. I mean, the intro was written by Escoffier, who unfortunately died before the first edition was published in 1938. It's the kind of book that just wouldn't be the same on dvd. SB (who did buy himself The Complete New Yorker on dvd for Xmas though)

(sorry; couldn't resist a straight line!)

Here on Minnesota's Iron Range, miners of all nationalities were introduced to "pasties" by the Welsh/Cornish who came here via the earlier developed iron ore mines in Northern Michigan. To this day, when you purchase pasties from a local bakery you are asked "with, or without?", which refers to with or without rutabaga. SB (whose Mom learned to make them "with" from her Scots MIL)

I'll bet if you made a batch with Veleveeta Mexican, and used some really good quality dark chocolate, you could pass it off as something real exotic. Call it something like "Fudge Mole"? SB (beside you in glee)

Now I don't have the data to say whether it's an *exclusively* white thing. But given that tuna noodle hot dish, to give it its proper Minnesotan name, has been the butt of many jokes on "Prairie Home Companion," including a whole ballad that Keillor sang as a duet with Jean Redpath many moons ago, I'd say that dish does have some pretty sturdy roots in a notably pale-complected community. ← I think it has something to do with one of the key ingredients being Cream of Lutheran Soup? SB (Lutherans are notoriously palid)

I always wanted to try Velveeta Fudge. SB (yes, there is!)