ElsieD

@Toliver Sometimes it's a gooooood thing that the prices have gone up by the time I click on them. Just sayin'😉

Or like today when an end box-type drawer in the coffee table which contains batteries, is left open because "I'll only be a minute then I have to put this stuff back". This is = to "I wasn't done yet".

Clarified a pound of unsalted butter. Set it at 240F for 20 minutes and ignored it until the buzzer went off. Skimmed off the white stuff and poured it into a Mason jar. When I started to pour you could see through it, it was crystal clear. I then managed to bump the pot and a bit of the dregs got mixed up in it so the end result is not quite as clear. Still, the process was nice and easy.

The brand of flour I use is Robin Hood. I looked on their web site and they have Cake and Pastry Flour, made from soft wheat.

I used to follow White on Rice. One day I left a polite, slightly critical review of something they had posted. My comments showed up on their web site. Before the day was out, they had removed my comment. I went through a bunch of their posts and nary a negative review did I find at which point I stopped following them. I no longer follow any web sites that have no negative comments.

What will one person do with all those bananas?

I agree. It is a very "busy" site.

The brand name is Brodie.

@kayb So what is a substitute for the hoop cheese called for in quite a few of the recipes? Someone on the cheese thread suggested Colby and one other cheese I have not heard of.

I had never heard of this. Thanks for posting.

Well, thank you! @FauxPas Just what I needed....another Kindle book!

To make the process faster (even though this is a super-quick recipe to begin with) make your own biscuit mix byweighing out and mixing several batches worth of the dry ingredients. Then just weigh out 315g of mix for every 1 large or 2 small biscuits you want to make and add 36g of cold cream. I think you meant 31.5 gm of the dry mix?

I just bought the B.T.C Old Fashioned Grocery Cookbook. For some of the recipes it tells me to use Hoop cheese. I have never heard of or seen Hoop cheese. Further googling as to what I can substitute for this ranges from cottage cheese to sharp cheddar. Is there anyone following this cheese thread who knows what the best substitute might be? This book uses it in quite a few of their recipes. Perhaps @kayb?

https://www.amazon.ca/B-T-C-Old-Fashioned-Grocery-Cookbook-Southern-ebook/dp/B00FDS7AM0?_bbid=11061737&tag=bookbubemailca-20 The B.T.C. Old Fashioned Grocery Cookbook is on sale, kindle version, $1.99 on Amazon.ca Couldn't resist.

I plan on making both of the recipes you posted. Thanks for posting both recipes in grams. Can they be frozen unbaked? If baked, first, how well do they freeze? There are just the two of us and we would not be eating them all at once. I live in a condo so my kitchen is not very cold. Would it help to have my mixing bowl in a larger bowl that contains ice?

Thank you so much for posting this recipe. I have a couple of questions that I probably know the answers to but want to ask just to be sure: Once cut but unbaked, can these be frozen and baked as wanted? Can they be frozen as soon as they have been baked cooked? Can the butter be cut in using a FP?

Who has a good recipe that they swear by?

I love a nice piece of Beemster or Double Gloucester. As mentioned by @Darienne, we are also big fans of the Balderson Double Smokdd Cheddar and Collier's. Brie is good too.

What's the brown stuff on top?

You beat me to it.

@iPat Try sending an email to David.Pietranczyk@polyscienceculinary.com

I have seen these too but haven't tried them. They are available here in the mainstream grocery stores. I do like the Patak products.

My second shot at caramelized onions. Thus time ar 275F which worked like a charm.

That is such a good explanation that even I can understand it. Thank you.

I really like the glasses and the bowls. I don't care for stems on wine glasses either and I too am an old(er) fart. I use stemless riedel glasses but I also keep wine glasses with stems for those who prefer them. In restaurants I use what they give me, but my preference there would be stemless.