ElsieD

@Kim Shook I wrote to King Arthur Flour about our (sometimes) uneven loaves and this is their reply: Hi Elsie, Thanks for contacting us here at King Arthur Baking Company. We've asked Zojirushi about the sloped loaves that sometimes occur and they say it's a normal outcome for the machines. You can even see some of the loaves in photos in the manual have a slope to them as well. To help keep the loaves more even, try placing both of the blades in the machine facing in the same direction. They can both point left or right, that doesn't matter, but try to have them both face the same way. This makes for nice even kneading of your dough. Please let us know if we can answer any additional questions or assist you further. Kind regards, MaryJane Baker's Support Specialist II (800) 827-6836 customercare@kingarthurbaking.com

Hi Carol and welcome to this forum.

I don't have the books anymore either. I did some googling and it returned with "everywhere" some "nowhere" and there was also an "anywhere".

I always thought it was "400 miles north of nowhere". Loved those books.

@RWood Wow! I'm speechless. Beautiful work.

It is now $10.05

It's both funny and sad.

I don't like bananas in anything. I do enjoy the occassional whole fruit as well as a banana split in half and fried in brown sugar and butter. Those I REALLY like.

Thank you. (I think)

Yes, that's why we got one with 3 fan speeds. It is only ever on high when, say, i am searing a steak, and that only lasts for a few minutes. The rest of the time we find speed #1 does the job.

We have recently purchased a new range hood and it is made by Broan. We too live in an apartment but our hood does vent to outside. We like it very much; it has 3 fan speeds and three light settings. One thing i discovered after i installed it was that it sticks out more into the kitchen than the one that was there. The part that sticks out is my height and every now and again I whack my head on it. You may want to keep that in mind.

I'm assuming that the cream is the 40% MF variety?

Well, I haven't made it yet. As you can see, I just now got the ingredient list. I have never heard of canistel fruit, so I looked it up. The bit I read said it sort of tastes like peach.

Did you use the mango pulp brand called for?

Yes!!! Thank you so much. Now to find the mango. I will check out the Indian stores around here. There are a bunch of them. Thank you again.

@CeeCee Wow! That is an incredible amount of information and I thank you for it. I was born in Holland (Zutphen) and still have relatives there. It was my mother who introduced me to Nasi Goreng long after I had left home. She used the dry Conimex packet but as I mentioned, I have since found the paste, also made by Conimex which I prefer. I'm going to have a good time going through your posts and checking out all the links. Thank you so much!

Um, yes, it was plugged in.

The few successful times I have tried it, I was able to cook an egg in the shell on Steam 210 for 22 minutes. The time before last I did it the same way. The yolk was soft and the white as @Kim Shook would say, resembles snot. I tried it again the other day, and it was completely raw. i don't know if it was warm, much less hot out of the oven because I removed it with tongs. Any ideas?

I've had uneven tops like that too. I now look at it when it is finished it's first rise to check the shape and adjust it if necessary. I haven't a clue why that happens. Maybe the good people at KAF have the answer?

Thank you. I'll give it a try with a couple of peaches.

I agree with you. The same holds true with peaches. People say that they will ripen if you leave them on the counter for a few days. To me, if you do that you end up with a softer, not to be confused with a riper peach, a mushy texture and little peach flavour.

Yes, i ground the dried corn in my blender. I don't know how it would turn out using fresh corn or how to adjust for it. https://www.amazon.com/Augason-Farms-Freeze-Dried-Sweet/dp/B0096GE7A8/ref=sr_1_2?dchild=1&keywords=Freeze+dried+corn&qid=1598629491&sr=8-2

Here you go: https://www.seriouseats.com/recipes/2013/06/buttered-popcorn-ice-cream-recipe.html

https://www.thekitchn.com/_/print Here you go. My notes: The first time I made them I made the size indicated in the recipe. We found that it is too much cookie, and I have made them the size of a regular cookie since. I shape them then freeze them and pull them out and bake them as needed. I have also found that baking them for 10 minutes in a 325 convection oven, rotating the pan with three minutes left gives you the perfect cookie - crispy edges and a nice softish centre. I found freeze dried corn at a camping store. It is regular corn that has been freeze dried and weighs next to nothing. Edit: the recipe is from The Momofuke Milk Bar Cookbook by Christina Tosi. P.S. I also make popcorn ice cream if you're interested.

We have a garbage can but it isn't very tall. It's one of those ones that is built in to the cupboard under the sink. So, I'll just do it outdoors. It's pleasant sitting out there on a nice morning especially since we don't get outside much these days.