ElsieD

I have a couple of questions: there is a recipe for cinnamon Raisin bread that I would like to make. Question no. 1: it calls for 1/2 cup of oatmeal along with the flour. Can I sub the oatmeal with flour and if yes, would I use the same amount? Question no. 2: raisin bread never has enough raisins to suit me. I would like to double the amount called for. Do I need to make adjustments to the recipe to accommodate the extra raisins?

I've often wondered if it tasted any different.

I have used Saco in the past. I mix the powder in with the dry ingredients and the water you would normally use to reconstitute it replaces some or all of the liquid called for in the recipe. Works like a charm.

Does anyone remember what were called snow apples? They had a dark red skin and a snow white centre.

Hi @Shel_B . I don't have the answer to your question, i just want to say it's nice to hear from you.

I like applesauce with mine.

What do you add to the hash browns?

And don't bother with all those pictures. We've all seen what onions in a frying pan look like.

Agreed. And one other thing I noticed that is a change from the past. It used to be when someone asked a question in the comments section, someone from Serious Eats would answer. They no longer do. There was once another blog I used to follow. They "welcomed" all comments. I made a slightly negative one in a very polite way and it was posted. They removed it. I wrote to them and told them I had unsubscribed to their blog and why. They never answered. Some months later I checked their web site and there was not one negative comment. Nothing but positives. I don't trust blogs that don't have negative comments.

All I seem to get are recipe reruns and a lot of recipes at once or it is advertising. Today I got one promoting Walmart. My preference state the only email I would like is the recipe of the day. Any past recipes that I wanted to keep i copied into a separate file. I have never noticed "Latest" before so I re-subscribed to see if I could find this next time I get an email from them. That site sure isn't what it used to be, though.

And now me.

I blew $1.99 the day before on one of those Fix it and Forget it books. I should have looked closer before pulling the trigger on that one. It is full of errors and canned soups.

I will be strong.........

I just use the original bag it comes in. I don't know how they are wrapped where you are, but here they are vacuum sealed in plastic.

Wow. I had not heard of this.

I do it at 145F for 18 hours. They come out really moist.

Those smoked picnic hams are the best and they are the hams that we buy. I have taken to cooking them sous vide and they are amazing.

This is an interesting topic. Who knew there were so many kinds of rice out there? Kind of sad, I know, but I only have some Uncle Ben's converted rice and some aged carnaroli rice labeled Acquerello if that means anything. When I feel really daring I pick up some basmati.

Hello Joy, and welcome to eGullet!

I think the phrase "cooked to perfection" ridiculous. Whose idea of perfection?

Great article. Thanks for the link.

@KennethT Is your CSO new?

Some of us have never heard of cubeb. Learned something today, thank you.

@teonzo I agree with you that metric is better but imperial measurements is what the recipe is in. The recipe calls for 3 1/2 cups of flour which as per the King Arthur Baking site is 420 grams. They list flour as weighing 120 grams per cup. Using a 50:1 ratio, that means using just over 8 grams of baking powder. King Arthur says 1 teaspoon of baking powder equals 4 grams so I would use just over 2 teaspoons. Is that correct? The recipe, calling for 1/4 cup means it is calling for 12 teaspoons, 6 times as much. Googling around, I see most scone recipes call for 1 tablespoon of baking powder. Thank you for your help.

Reminds me of this..... John was directing an on-line duplicate bridge game a couple of weeks ago and got chatting to this person in Phoenix, Arizona. She was complaining about how cold it was. It was 13C there, and 15C here. John said something along the lines of we think that is balmy this time of year. She was on-line today and since the temps have dropped here, suggested that she had sent the colder temps our way. He sent her a picture of the snow on the trees outside our windows. These trees are evergreens. Her response was "OMG you have Christmas trees outside your house"!