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Everything posted by ElsieD
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I wrote to them again and basically called them out on their shipping dates. This is the reply I got. "I'm Chris and I'm one of the leads here over at Tasty. You're absolutely right. So to be fair to you, I will give you an honest answer. We're currently working overtime to get all orders shipped. As you can probably imagine the holidays are a brutal business. What I don't have is the exact delivery date at my fingertips. What I do know is every order prior to Nov 10th is currently processing and gearing to go out this week as stated before. I understand that we've had a couple of setbacks and had to push our shipping dates back a bit but we're committed to getting these to people before Xmas who ordered prior to Nov 10th. I know it isn't the ideal answer, but it's 100% the truth of the matter. I'm going to keep your ticket on hand and once I know something, you'll know something. Again, I apologize for the delays but if there is anything else I can answer for you please feel free to ask." We'll see.
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@Darienne no, but i believe @lindag does.
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Nope. Nothing yet, but technically today is the last day of the week. I will write to them tomorrow.
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@Darienne Did you see my link to it?
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Nice haul you have there!
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@Anna N Thanks for posting this. I plan to try this as soon as I am physically able. Chris Hennes was kind enough to answer my initial questions. Maybe your or someone else can check to see if there is a pan size i can use other than the recommended 10" x 4" x 3" as I don't have one of those. I do have the smaller Pullman and other various sized loaf pans. BTW, at what ungodly hour do you get up?
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https://www.amazon.ca/Presto-Professional-SaladShooter-Electric-Shredder/dp/B0000Z6JJG/ref=sr_1_2?ie=UTF8&qid=1512848499&sr=8-2&keywords=presto+salad+shooter I think this is the one.
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That looks amazing. Do you have a link to a recipe?
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@Shelby nice job! Those look like seriously good cookies.
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Google says Penticton is about 8 1/2 hours from Portland which makes for a tough 1 day trip!
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Did you make the jellied pork hock? My mother used to make her own head cheese - it was delicious.
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Where in Canada are you? Maybe you need to drive down there and pick it up? Mine is being shipped to Syracuse, N.Y. about a 3 1/2 hour drive. We shall be picking it up.
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You may not have to wait that long. I got an e-mail today from the marketing unit offering to sell me one.
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I bought the book based on the fact that anything I have made that she has posted on Serious Eats works. Well, maybe except for the toasted sugar which in my opinion was more trouble than it was worth. I have only made the Vanilla Bean Shortbread (page 223) which my husband and I found way too sweet. And we both have a bit of a sweet tooth. Whenever I bake, i always bring some to my next door neighbour. She dropped in today and allowed that she thought they were way too sweet and she too has a sweet tooth. Other than that, I haven't yet made anything else as we are rationing our sweets as we are trying to shed some extra pounds. But, there are a lot of good looking recipes to be made a number of pounds from now.
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Thanks for the heads up. We always tape it so it is good to know.
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I had a few back and forth e-mails with them today. They have assured me that all orders placed before September 4th are being shipped this week. I did politely point out that the end of this week is fast approaching.
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Maybe wrap a towel or two around the container? I haven't tried it but my sister does this.
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@Smithy the water in the mini was 105 at the 35 minute mark and wavered berween 105 and 106 at 46 minutes.
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Just put on a quart of water and I have my Thermapen at the ready. I 'll get back to you.
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I did some googling and according to Laura of hippressurecooking, the temperature is between 110 - 115F. If you like, i can plug mine in, set it to the yogurt function and test it.
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Anyone else buy Bravetart by Stella Parks?
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While I have been reading along on this topic, i confess to not being the least bit interested in the science of bread making and therefore will not be buying MB. (If, however, a MB@H version comes out, I'll be all over it.) That said, I do enjoy making bread and I like eating it even more. And so, I am going to attempt this recipe. I have a couple of questions: Is Fleischmann's Quick-Rise Instant Yeast okay to use? Can I use milk which has a fat content of 1% rather than whole milk? And, what size is the recommended pan? Thank you.
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My pots and pans have arrived and they said they "hoped" to ship the Top by the end of this week. I will post when I get a shipping notification.