ElsieD

I finally got to a store that sells Asian baked goods and I picked up one Portugese egg tart and one Hong Kong egg tart. I cut each one in half and we shared them. We both much preferred the Portugese one, we found the Hong Kong one too eggy.

I too thought the same thing. Just about snorted my tea through my nose.

Thank you. I am going to have soooo much fun going through these.

I use 585 grams (4 cups) of flour for the pain de mie. The recipe I use also calls for 1 1/2 cups of water, 6 T of butter and a couple of T of honey along with the salt and yeast.

I have the twin paddle Zo also and love it. I made a pain de mie and challah this week but used the Zo for dough only.

Having had gout a few times, please tell your husband I really do feel his pain.

Good looking lunch. Bummer that there were no leftovers. I have never heard of Bronte, so naturally, I looked it up. I asked John, who grew up in Hamilton, if he had ever heard of it. He had, and mentioned the Bronte bridge. He also said that when he was a kid, he once rode his bike from where he lived in Hamilton to there. Quite the bike ride.

http://www.onlinegroceryoutlet.com/platinum-superior-baking-yeast-3-ct.html A strip of 3 packages is listed at $1.79

Sweet pickled onions or sour ones?

I have Kewpie on my shopping list. I haven't a clue where I can find pickled ramps though.

Red Star sent me a sample of their sourdough yeast and included a sample of the Platinum Superior Instant Yeast. Yesterday I made a loaf of sandwich bread using the latter. They said I would get greater oven spring and no kidding, I sure did. This is a recipe I have made a number of times and is for pain de mie, a recipe by Rose Beranbaum. I don't use the lid on the pan anymore because it always blows off in the oven. I haven't had any but John just had a couple of sandwiches and said it was really good. I know Loblaw carries Red Star but I know they don't carry the sourdough one. I'm going to check if they have the Platinum one.

Mine is the first one - the BOV900

I received 9 answers from Amazon so far. 8 said they had not experienced any problems and one of the responders said she had a friend who had not had any problems either. One person said the non-stick coating easily came off but he also said he used a 3M scrubbing pad on it. I don't know why you would use such a scrubbing pad on it. It cleans up beautifully and easily with soapy water and a cloth without any scrubbing. Hope that helps.

I hardly ever use the wall oven. Yesterday I baked bread and I used the big oven for that. The Cuisinart Steam Oven is too small for a pain de mie loaf and the BSOA can hold it but I find it is too close to the top element so gets too dark. Other than baking bread, I hardly ever use the big oven. I really like the BSOA for a lot of things but I LOVE the Cuisinart. But beware - the CSO will not accommodate a quarter sheet pan, the BSOA will.

Aha! My mother used too make this but we called it stampot. She did this also with carrots and potatoes and kale and potatoes. Saurkraut, too. It was always served with smoked sausage. I loved that food

I don't know as I have had it for less than a week. I should hope not. I'll post the question on Amazon.

Do you run this through a food fill to get rid of the skins?

C A big Yum!

Did some jumbo chicken wings tonight. Took about 20 minutes. The skin was crispy, the flesh juicy.

Does anyone even eat those horrid green things?

@Anna N Those look great. Are they really crunchy?

Welcome to the forum. Can you tell us where you live?

@Kim Shook What is it with the Momofuko Ranch Dressing? I have read others referring to it.

@rotuts I think you need to take up the rotisserie issue with @lindag She seems to be the most interested. I definitely am not. The s/s grill is supposedly for more delicate items and they suggest chicken and fish. I can't see it, myself. But I do think vegetables would work nicely on it, the quick cooking kind like asparagus and maybe stuffed tomatoes or peppers. My stove top is induction so I can't roast peppers but I'm pretty sure the grill could do that handily. I'll be making a roasted red pepper soup one of these days so we'll see how that works out.

For John's lunch today I made Dutch meatloaf sandwiches on brioche buns. I used the grill. What was nice was I could toast the buns on the grill and put the sandwich meat on the grill to heat through at the same time. The whole thing took 5 minutes which is great because he directs a duplicate bridge game Monday mornings and is a very hungry lad when he gets home.