baroness

It's only 65 minutes in my 'fuzzy' Sanyos and perfect every time. If I'm making brown glutinous rice, I choose the Quick setting and have that in less than an hour!

Sweets - other than unadulterated fruit - are not a good breakfast/brunch choice for me. They wake up my sweet tooth and do not have staying power until the next mealtime. Jenni - overall, I like both savory and sweet foods, FWIW.

Richard, what is the difference between the Keemun Hao Ya B and A? Different harvests?

Freshly made pizza has this same hazard , speaking from personal experience.

Interesting; I haven't seen the mag for years. I thought it was always adventurous -- in the odd combos of convenience products in one recipe !

As far as I know, Taste of Home accepts no advertising, so is not vulnerable to plummeting ad revenue. It's also aimed at a different demographic than many of the food titles, and strongly encourages reader participation (which could strengthen reader loyalty, as well as keep editorial costs down).

That's an interesting idea! I'll keep it in mind.

Now that the breadcrumbs have settled and the glitter cleaned up, I'm happy to report that we made over 250% of our monetary goal! The definitely most popular item was the Parmesan Puffs; they absolutely evaporated. The next most popular items were the Tomato-Mozzarella Crostini, Hummus with Pita and Vegetables, Shrimp, Pineapple, and Grapes. Next would be the Potato Gratins, the Pear-Chevre and Beef Crostini, and the Tapenade - which may have suffered due to unfamiliarity. The chicken and spinach squares were not as popular, and could have been eliminated. Due to donations (shrimp, veg tray, beef, some cheeses, and wine), the cost per paid VIP was about $7, with about 1/3 of that being paper goods and the like. Due to the wine enthusiast doing the pouring, there were only 3 of us working the food tables; another pair of hands - or two - might have been worth the crowding. I'm keeping ALL my notes, perchance we do this again next year!

Which recipe? There are several oatmeal breads in my copy.

For a pizza-like flavor that could be made ahead and reheated, consider calzones, sausage rolls, and the like.

Today, I steeped for 2 minutes. It did decrease the astringency dramatically; unfortunately it decreased the aroma and overall taste as well. As you advise, a 2nd flush may be more 'MY cup of tea'

Not quite.... NOT! russet potatoes - use Klondike Rose or Yukon Gold 4 oz. - by weight - of Jarlsberg; this will measure out to more than 1/2 cup, I would think I used Reynolds foil baking cups, the 2.5 inch/63mm size (sometimes used for muffins and cupcakes) I don't know about the freezing; you could certainly try a few and see what happens.

No, I used the recipe in the very first post, with the changes I noted. They were a HUGE hit; had several requests/demands for the recipe. And that's 10 ounces of potatoes for 8 foil muffin cups. Do pile the ingredients as high as possible, as they shrink in baking.

One of the very streuselly Bundt coffee cake recipes I have advises: "Slather on the shortening or oil very liberally - the way you would sunscreen on your shoulders."

5-cup: Sanyo ECJ-F50S 10-cup: Sanyo ECJ-HC100S Happy shopping!

I have this pan, too. One of the reasons it hasn't been used yet: calculating how much batter to put in those petite cups. I agree with Lisa that cake (rich, fine-grained, not too sugary) is far more suited to this pan than brownies; maybe I'll try Dorie's Coconut Tea Cake in the pan.

I'm not Dave, but Sanyo cups are the 'standard' rice cooker cup of 180ml (.75 cup in US measurements). The 5-cup Sanyo Micom also does a beautiful job on as little as 1 (180ml) cup of rice.

First brew: One of my BeeHouse pots with approx. 2.5 grams of leaves. Boiling Brita-filtered NYC water, brewed for 4 minutes. The aroma was similar to that of green teas, and the tea was fairly pale in color. I find this quite astringent; perhaps a shorter brew would alleviate this quality. Overall, I'm not too fond of this tea; I am more a Nilgiri and Assam drinker.

I Have TWO Sanyo micoms (fuzzy logics) and couldn't be happier with them. The one Zo product I own, a breadmaker, has had several quality control issues in its first few months. I'm not at all sure it was worth paying for the brand name.

For those of you who are 'slaves' to candy corn and its relatives, try it mixed with salted peanuts !

Cutting chicken, fish, whatever, into bite-sized pieces. Well oiled, cutting up dried fruit. Snipping shredded coconut into shorter bits (coconut placed in a mug).

If you read the manufacturer's use & care info, they suggest solid veg shortening and flour. Annie's baker's grease should work just fine.

These sound delicious - but, 2 TABLESPOONS of cinnamon? Is this correct? This reminds me of another dried fruit no-bake cookie that I love: Apricot Snowballs! If you would like that recipe, let me know.

For a much different cheese bread/pastry, try King Arthur Flour's "Lighter than Air Parmesan Puffs." Recipe here! They were a huge hit at the VIP reception I just catered -- and even my human-food-disdaining CAT likes them. You can make them ahead of time and reheat as the recipe directs. The only problem with the recipe is the addictive results....

The recipe has been conquered! I used 10 ounces of very thinly sliced, unpeeled Klondike Rose potatoes, 4 oz. of chopped Jarlsberg, scallions and seasonings as above, then tried 3 different amounts of heavy cream. The winner was 1/2 Tablespoon per (foil) muffin cup. Baked for 40 minutes, they are great!