ElsieD

http://www.cookinglight.com/recipes/slow-cooker-thai-beef-curry Purists are unlikely to be interested in this recipe but we quite liked it. I used Blue Dragon Thai Red Curry Paste.

Toot away. I don't know how I missed this.

Are you saying that Good Eats is coming back?

@Shelby I started a thread on this but it did not get much traction. However, my BSO died and I bought the Breville Air. So far, I'm very happy with it.

My pan is a USA. For my money, they are the best. I have the smaller pan and I probably should try a loaf in it.

I had 4 braising ribs that I had at the start of this challenge and used them up yesterday in a slow cooker Thai curry. I still have some dribs and drabs left but compared to what I started with, it's hardly anything at all.

One thing I've always wondered about when using a Pullman pan - why doesn't the bread stick to the lid? I bought a Pullman pan several years ago and gave been afraid to use it as i have visions of never getting the bread out of it.

Can't quite remember when I last laughed this hard!

Oooh, nice! I'll be right over!

I made these as well and really disliked both the onion and the garlic powder. I made a note to omit them next time.

I just now came across this. I had wondered where you were. I loved reading it and seeing pictures of all the food. I'm only sorry I didn't get to interact with you during the course of your writing the blog. To me, it is always interesting to see what people eat in cultures so different from my own. Thank you for taking the time to share your experience with us.

I was going to say that it looked like my kind of breakfast, especially with the way the eggs were cooked - and then I saw the words "Brussels sprout" and had to swallow my words.

The other day the machine made a 1 1/2 pound loaf of basic white. I used the 13 hour delay so it would be ready at 9:00 AM. I had a heck of a time getting it out of the pan. I toggled the wing nuts at the bottom of the pan and it was still sticking. I slid a long plastic spatula all around the sides and finally got the thing out. I wonder if the 13 hour delay made the bread stick? The panmitself was spotless when I started because I checked it carefully. @lindag I just checked my manual and it has something to say under the section questions and answers: Q3 How do the loaves vary in shape depending on the season? A3 During summer, loaves may sometimes rise too high or collapse, causing a dent in the middle. During winter, you may have trouble getting bread to rise. This may be solved by keeping the water temperature at about 68F (20C). I realize that it is not summer in Montana but maybe your water temperature has something to do with it? I'm going to watch the temperature of mine.

@lindag As you know, I'm still familiarizing myself with this machine. What setting did you use?

Beautiful food.

At first glance I thought that muffin was a meatball.

8 Are those seeds of some sort in the white bread or do my eyes deceive me?

@Anna N Thanks for taking the time to write this up. I'll add some vital wheat gluten to the mix from now on.

Thanks. I can live without the sugar in my bread. I just spent some quality time with the instruction manual. It would look as though the HOME MADE course has a bake cycle I can use, but I haven't figured out which button(s) to push. I'll look into that. As to the temperature, I always check mine with a Thermopan as I want the loaves to be at least 200F. Again, Andie, thanks for all your help. I appreciate it.

Are you baking this in the machine or in the oven?

Me too! I'm interested in this too!

Scrambled eggs should always be accompanied by ketchup.

I love pickerel. In my younger days, I used to go fishing for them.

Thanks, Andie, when I am ready to do raisin buns I will refer back to your blog. They look great. Yesterday I decided to try a one pound loaf of plain white bread in the machine. I tried to time the various stages but since I forgot to set the timer I ended up with approximations. Plus, I had to go and look after Sam, the cat, and that threw me off even more. Still, I ran this mainly as an experiment to see how a one pound loaf would turn out in a machine meant to do 1 1/2 and 2 pound loaves. The answer is perfectly well if you don't mind aď slightly misshapen loaf, although I did go in between cycles to shape it a bit. But, the top of the loaf remained white. I decided to brown the top under the broiler except I was doing something else and let it go a bit longer than I should have. The end product is what you see in this post. The bread eats fine, although I find it to be on the sweet side. When I make bread without the machine I never use sugar. Is there a requirement to use sugar when making bread in a bread machine? I'd rather not have to use any, or if I must, as little as possible.

How do you prepare liver and banana? I love liver and like bananas so would like to give this a try.