ElsieD

At 63.8 pounds you wouldn't be moving it around much.

😀

Perfectly!

@Anna N I'd happily take them off your hands. I love date squares and they look delicious.

Many on here rave about the toast the CSO makes. I'm not one of them.

@andiesenji Well, thank you! I stumbled across recipe source accidentally some years back and had when I tried to find it again I couldn't remember what or where it was. That's one rabbit hole I may never climb out if. Not much will get done today!

Do you still have/know the source?

Spiced wafers.....are they like a gingersnap?

Thanks. I downloaded this.

And a good thing, too, as someone's got to do it if for no other reason than to direct Gulleters towards the correct path.

You read the instruction manual?

On mine, it depends on the setting. On some settings, the timer starts right away and on others, not until it has finished pre-heating.

Interesting you would say that about raisins. I never get the dark raisins either as I prefer the yellow ones.

That would be fantastic, thank you. Meanwhile, Red Star sent me an email telling me where I could order it on-line. There is just the one place. I tried, and tried, and tried to no avail. My credit card has 6 debits and 6 credits on it attesting to this fact. I wrote Red Star yet again and they are going to speak to the on-line proprietor. I'm guessing Red Star would prefer that their one on-line source accept orders for their product. I'm waiting to hear back from them. The Red Star people are great.

I'm one of the two. I have some in my pantry.

Late in life, like about 2 months ago I had my first ever Portugese egg tart and wondered where it had been all my life. Is this something like it? I see them in some of the shops in our Chinatown. Edited to add: never mind, I read your post first and then read the explanation you gave to Anna. Please ignore my post.

If you must put raisins in my butter tarts, please don't use more than three. I'd prefer none. I do, though, find that pecans or walnuts have a happy home in that lucious filling. I love butter tarts.

I guess Jeff needs the bucks.

Earlier I had prepped and frozen some corn. I made a concentrated corn broth from the cobs and used some of it tonight to make grits. After the grits were cooked, I added fresh corn kernels. This was plated and on top went creole shrimp, garnished with green onions, parsley and feta cheese.

I wonder if Michael (not @blue_dolphin 's cat) is related to Conway? Anyway, I'm interested in this. Not enough to buy the book, I'm a Northerner after all, but I do like me some okra every now and again.

I wrote twice to the Red Star people and got really good replies both times. It is only sold at HyVee stores in South Dakota at the moment so not exactly nation-wide let alone North America-wide. The funny thing is, my sister and BIL were in South Dakota while Red Star and I were corresponding but by then they were out of HyVee range. Too bad for me as they would have picked some up. Red Star did point me to an on-line source and I plan on getting some. I'm really curious to try it.

I have, in the past, canned tomatoes, peaches and pickles. As far as I remember, jams and jellies i've made have always been the freezer type. By far, for me, the easiest way to sterilize the jars was in the oven, lids in hot water.

Sometimes the second day is 95% as good as the first day, but that's about it. I normally freeze bread the day I make it unless it is baked late in the day.

This is the ingredient list from their web site. Ingredients: Wheat flour unbleached, San Francisco sourdough (wheat flour, salt, fumaric acid, sunflower oil, sodium diacetate, lactic acid, modified palm oil, silicon dioxide, ascorbic acid, L-cysteine hydrochloride, amylase), sugar, shortening powder (coconut oil, maltodextrin, sodium caseinate, monoglycerides, dipotassium phosphate, silicon dioxide), whey powder, wheat gluten, malt flour.

Earlier this week John went to the grocery store to pick up corn which was an advertised special, 10 for $1.59. Alas they had none so he got a rain check for 20 cobs which we picked up yesterday. While picking out 20 cobs, he sprightly said " I'll help you husk". Me, suppressing the dread in my voice, "what a great idea! We'll do it on the balcony so as not to mess up the kitchen". I should explain that he has one speed - fast. Which means corn gets husked quickly, and the silk and husk goes hither and yon. Hence the balcony. I put a garbage bag inside another bag, got a roasting pan to put the shucked corn in and we went to work. The first cob he shucked, the silk landed on the balcony. I picked it up and because I am a woman, felt the need to comment. Not a wise idea. He did about 2 cobs to my one. I picked up a lot if husk and silk from the balcony floor.. When finished, he carted the roasting pan into the apt. and tracked a bunch of the silk threads in with him. We just had the place cleaned. yesterday. I spent 20 minutes pulling the last of the silk from the husked corn. I love him dearly but I doubt we will be husking corn together any time soon, anywhere.