ElsieD

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.

@Darienne no, but i believe @lindag does.

Nope. Nothing yet, but technically today is the last day of the week. I will write to them tomorrow.

@Darienne Did you see my link to it?

Nice haul you have there!

@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?

Link doesn't work.

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.

Thank you!

That looks amazing. Do you have a link to a recipe?

@Shelby nice job! Those look like seriously good cookies.

Google says Penticton is about 8 1/2 hours from Portland which makes for a tough 1 day trip!

Did you make the jellied pork hock? My mother used to make her own head cheese - it was delicious.

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.

You may not have to wait that long. I got an e-mail today from the marketing unit offering to sell me one.

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.

Thanks for the heads up. We always tape it so it is good to know.

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.

Maybe wrap a towel or two around the container? I haven't tried it but my sister does this.

@Smithy the water in the mini was 105 at the 35 minute mark and wavered berween 105 and 106 at 46 minutes.

Just put on a quart of water and I have my Thermapen at the ready. I 'll get back to you.

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.

Anyone else buy Bravetart by Stella Parks?

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.

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.