Shel_B

Yeah, I noticed that the crusts on my toast tend to get hard and, sometimes, slightly burnt. All the bread I use is denser than supermarket white bread. I don't use jams or jellies, sometimes some peanut butter tho. The pan, in case you didn't get the edit above, is 10 x 10.

I only use artisan bread that I cut myself, and have tried making toast at various thicknesses. The pan is 8 x 8 or 9 x 9 ... I just checked the manual, and the tray is 10 x 10.

This morning I roasted a TJ's pork tenderloin in the mini Breville, and, overall, I was pleased with the results. I chose the TJ's tenderloin because it is the perfect size to fit into the oven and the roasting pan. And while TJ's pork isn't the best in town, it's inexpensive and was convenient to purchase, and ideal for first attempt and an experiment. Both Toots and I like the loin cuts for their lower fat, and we're willing to give up some flavor for the more heart-healthy results. But this is about the Breville, not a treatise on our eating preferences, so I'll move on. I set the oven to 400-degrees for 35-minutes, based on some times I used when making a similar roast in Toots' stove oven. The Breville came to indicated temp quickly - much faster than the oven in my stove would have done - thereby saving plenty of electricity. A plus for the Breville. The Breville did a fine job with the tenderloin, although at the setting I used it came out a scosh over done. Next time I'll use less time, maybe 30 minutes, or perhaps drop the temp a few degrees. Thus far, I'm quite pleased with the way the Breville has performed. I baked some potatoes, made toast several times (the Breville is not as good at this task as a good quality, dedicated toaster, but adequate for my needs), roasted the tenderloin, cooked a frozen pizza, and reheated some slices of a delivered pizza. Thus far, I'm happy with the mini-Breville, and the choice seems to be about perfect for my needs. The big one would have been more than I needed, and would have taken up too much space in my small kitchen. If you're cooking mostly for one or two people, and, of course, depending on what you cook, the mini may be just right for you.

I made the pizza a couple of nights ago, and am not sure I like it. The flavors are nice, but I had a hard time getting used to the beans and the cornmeal crust. I'm definitely used to a more traditional pizza. However, once I got rid of the idea of this having a taste and texture of a traditional pizza, it was easier to accept it for what it is, and it became more acceptable. Putting myself in the frame of mind of a cheap taco stand, this pizza became a more worthwhile purchase and more enjoyable. I'm not sure I'd buy it again, but I might. It's definitely cheap eats, and the chicken does have a nice flavor. For me, less cheese and beans would have been just fine, but the little pizza is definitely filling and with a salad it would make a nice, easy-peasy-cheapy meal. Perfect for the mini Breville oven, which, by the way, did a good job cooking this little pizza-like disk.

Any that you frequent regularly or have a particular liking for? Why do you like the site(s). What sort of recipes are found there. I like Ellie Krieger's site, as well as Rhee Drummond's Pioneer Woman. The Shiksa in the Kitchen blog has me interested, but I've only just started reading it.

Tell us next year just how much stuff you got rid of. It'll be interesting to see if you still have the egg poacher, or if it has been replaced with something else, perhaps a watermelon seeder or other such useful gadget. I got rid of lots of things when I moved into my retirement apartment, yet I find myself accumulating more and more things. It seems that it's human nature to acquire things - or at least this human's nature. I believe that eGullet is an enabler.

I noticed the ingredient listed on a bag of KA four today. and figured it couldn't be too bad. KA flour seems to have a good reputation. Thanks for explaining what it does.

My experience is that it is ignored more than enforced. I recently bought a Breville at the local BB&B and got the 20% discount. I've gotten 20% off without the coupon ... 3B seems to be very accommodating with the discount.

Stopped at the local TJ's this morning and discovered this puppy, price only $1.99: http://www.clubtraderjoes.com/2012/01/trader-joes-joses-pizza-al-pollo-asada.html It's an excellent size to feed one or two, and a perfect size to pop into the Baby Breville. Guess what's for dinner tonight ...

When I was a kid and into my teens, we'd go to the White Castle. We called the "burgers" there "Belly Bombs" for their tendency to "explode" in the stomach, and also because they were so small. FWIW, my earliest White Castle memories include the price of the burger ... 8-cents!

Freezing the Burgers: The local BK is now delivering, and there's a $10.00 minimum order. It would take me a l-o-n-g time to eat $10.00 worth of BK food, and I was wondering if, and for how long, a BK burger can be frozen. I'm not as much concerned about the meat patty as I am about the condiments, pickles, and tomatoes. Maybe it would be best not to include condiments on the burgers I plan to freeze. Any thoughts on this?

I'm happy for you. May you have many years of enjoyment and good cooking with your new pan. It's nice to finally get something you've wanted for a while ...

Flour Choice for Popovers: I've read that AP flour is fine for popovers, and I've also come across some recipes and articles that suggest using bread flour. What are your thoughts on the best choice for popovers if the desired result is good height and a degree of lightness. Trader Joe's AP flour contains malted barley flour (or some such similar description). I don't know how much it contains. Could the addition of barley flour effect the results when used in popovers, and how so? Thanks!

For the record I tried this SF Chron recipe last summer when that article appeared. It is very eggy, and I prefer my popovers less so. I don't know if it would have been better with just 2 eggs instead of 3, but I didn't try it again. That's good to know - about the egginess - perhaps exchanging a whole egg for the whites might also help - just thinking aloud ...

What Makes Perfect Popovers? This morning I found this article on Sfgate and thought some people might find it useful or the recipes of some interest. http://www.sfgate.com/recipes/article/Baker-s-quest-What-makes-perfect-popovers-4601293.php

I went ahead and ordered the Nordic Ware ... good price (a few $$ less than shown on the page below plus free shipping): http://www.chefscatalog.com/product/10460-nordic-ware-grand-popover-pan-51748.aspx

We sometimes buy the Wild Planet tuna. I find it a little dry and not as flavorful as Spanish or Italian tuna, but certainly a couple of steps above ANY typical supermarket tuna. A while back, Cooks Illustrated tested canned tuna and rated Wild Planet very highly - it may have even won the test. I'm not sure if I prefer TJ's solid white packed in water, but both make the cut here. They are each different enough that having both in the pantry could make sense.

. . . and dishwasher-safe. Being able to put a pan in the dishwasher is a non-issue, FWIW.

Trying to decide on a popover pan. I'm considering two. There's this one: http://www.amazon.com/Chicago-Metallic-Stick-6-Cup-Popover/dp/B003YL3DWO/ref=sr_1_1?ie=UTF8&qid=1389033363&sr=8-1&keywords=popover+pan and this one: http://www.amazon.com/Nordic-Ware-Grand-Popover-Pan/dp/B0055FSMCS/ref=sr_1_1?ie=UTF8&qid=1389033446&sr=8-1&keywords=nordic+ware+popover+pan Any comments or suggestions on these (or other) choices?

I studded the pork roast and it turned out pretty well. The garlic taste was not overwhelming and afforded a nice background to the meat. Toots would have liked a little more garlic flavor, so next time I'll use more and thinner sliced garlic (although I could probably put more garlic into her side of the roast and less into my side). Thanks to all who said that there's no problem doing this. I don't know where I got the notion that studding a roast with garlic was not a wise thing to do.

Toots wants slivered garlic cloves inserted into the pork roast I'm making tonight. Should I do it? I vaguely recall reading somewhere that puncturing a roast and inserting slivered garlic cloves is not recommended. Is my memory correct? If so, why shouldn't it be done?

Unfortunately, just about all the bread recipes I have use cups, not weight, and I'd hate to toss them all out just because they don't use weight. These are recipes I've been collecting since 1967, when I got my very first recipe from a little café in Durango, Colorado.

Thanks for the pointer! I was at the KAF site but didn't see that chart. Very helpful. All I need is a place to start that has reasonable conversion info. I don't have a scale ... yet. There are some threads here about scales, have to reread them.

Never saw that at the local TJ's around here ...

Thank you for directly answering my question. All I'm looking for is a reasonable place to start since I have no real experience baking. One of the breads I'd like to get around to making is brioche. I've collected a number of brioche recipes, including recipes from Rose Levy Beranbaum, Paula Wolfert, Julia Child, and a fellow by the name of Norm Matthews. All the recipes use cup measurements, not weight.