ElsieD

This is sooooo interesting. Thanks for sharing!

I just made some the other day also following David Lebowitz's recipe. I wasn't able to get the icing sugar/ cornstarch mixture down as evenly as I wanted to and so had some hard bits stuck to the bottoms. Next time I will spray a pan with cooking oil, coat it with the mix and tap the excess out. Should make for tidier bottoms.

Can I change the pre-set temperatures? For fish, for example, I like them cooked sous vide to a higher temperature.

Best laugh I've had in a while. Thanks for posting this.

[quote - and then there was a breadmaker someone gave me - never used - bread was always the ONE thing that I think should always be made by hand - literally (with the exception of the cinnamon rolls I make in the Thermomix) - it was given away pronto. Deryn, any chance you could post or PM me the link to the Thermomic cinnamon rolls?

I'm thinking of putting a couple of bread books on my Christmas "wish list". In reading this and other threads and forums, two names popped up frequently. They would be Ken Forkish and Dan Lepard. Are their books the ones to included? Are there others? I currently have the Bread Bakers Apprentice and Artisan Breads Every Day both by Peter Rheinhart and Jim Lahey's My Bread. I am just a home baker and have recently been making sourdough bread. So, I am not a novice but I'm far from being an expert. Any suggestions?

Shelby, those look amazing. Whose recipe did you use?

I made these baguettes today from The Bread Maker's Apprentice. This is the first time I have made baguettes. We just had some and it is very tasty.

Good reason NOT to buy Flowmaster.

I too would guess mezzaluna. I think chopping stuff would have happened before anyone needed to whisk or grate something.

I think I need to check out a few thrift stores!

For our Thanksgiving (we are in Canada) we always have capon. Same thing at Christmas.

Dang, but this looks good. Not being a huge green bean fan, I 'm going to try this with asparagus.

Anna N and gfweb, how easy is it to control the heat using induction and an enamelled cast iron pot? I have both of those but I can't stand having to diddle around with the heat controls on a stove when I am deep frying.

I am looking for an electric deep fryer and have just read through this thread. I am left with the impression that the Waring is the one to get. However, as my electrical small appliances have needed to be replaced, I have been replacing them with Breville products as I find they work as advertised. To date, this includes their food processor, hand beater, toaster, their grill and the smart oven. Right now our local Costco is selling the Cuisinart deep fryer. This fryer looks to be identical to the Waring, and since Cuisinart owns Waring, that is not surprising. However, I also have my eye on the Breville deep fryer although it is twice the price of the Waring/Cuisinart. Does anyone own the Breville deep fryer and of you do, are you happy with it? Thanks!

Here is something we enjoy from time to time. It is based on a recipe by Rose Reisman for City TV who used black beans in place of ground meat. Tortilla, Beef, Tomato and Cheese Pie 1 cup drained canned corn 2 tsp vegetable oil 1/2 cup chopped onions 2 tsp minced garlic 1 cup chopped sweet red peppers 1/2 cup chopped sweet green peppers 1 1/2 cups tomato pasta sauce 1 1/2 tsp dried basil 1 tsp (each) chili powder / cumin powder 1 pound ground beef, cooked 2 cups shredded light mozzarella cheese 2 cups shredded light cheddar cheese 2 tablespoons Parmesan 5 large flour tortillas 1. Preheat oven to 350F and spray a 9-inch spring form pan with cooking spray. 2. In a nonstick saucepan sprayed with cooking spray, cook corn over medium heat for 8 minutes or until slightly charred. Stir often. Set aside. 3. Add oil to pan and cook onions and garlic for 4 minutes, stirring occasionally. Add red and green peppers, cook for 3 minutes. Then stir in tomato sauce, charred corn, chili powder, cumin powder and meat, cover and cook for 6 – 8 minutes, stirring occasionally. Remove from heat. 4. In a small bowl combine mozzarella, cheddar and Parmesan cheese. 5. Place a tortilla in prepared spring form pan. Spread with one-quarter of the vegetable & beef sauce. Sprinkle with one-quarter of the cheese mixture. Then repeat process three times. Top off with the final tortilla and a little extra cheese, then cover pan with foil. 6. Bake for 20 minutes, or until heated through and cheese has melted. Cut into 8 wedges with a sharp knife. Serves 4

If you haven't already, go to a wine making supply store. They have a wide assortment of bottle cleaners.

We used to give out bags of Orville's microwave popcorn. The kids loved it. We moved from a house to a condo this year and sadly, there will be no kiddies coming to our door.

I just made Mac and Cheese last night. After I make the bechamel sauce I add a package of MacLaren's Imperial cheese which is a sharp cold pack cheddar and have never had any problems. I bake it at 350.

Oh, dear God, I want some.

Thanks. Next loaf I bake - no steam. I did slash my loaf before I put it in. I used a bread knife which is nice and sharp and it did not pull the dough. I have a lame thingy but I never did learn how to use it properly and find my bread knife makes a cleaner cut.

How do loaves baked with steam differ from those baked without? Thank you.

Strawberries. I only ever buy them locally when they are in season. I like the picture of your cat.

Just got caught up on all your activities. I wonder if the apples with the white flesh are snow apples? I remember them fondly from childhood days when my dad and I would go to orchards and pick apples for home consumption. I used to love them, with their white flesh and pink tinge. Whenever I have gone to farmer's markets where there were apple farmers I would ask about them but no one seems to grow them anymore. Pity. They are delicious.

Lindacakes, I don't really have a recipe as such for either. But, I can tell you what I do. The cranberry orange relish is simply a package of cranberries cooked with 1cup of fresh orange juice and one cup sugar. Once the berries start popping, I add in some Grand Marnier, maybe 3 tablespoons. I just eyeball it. Sounds as though you make the same type of stuffing that I do, except I don't add mushrooms. For the stuffing I use a loaf of cubed plain old sandwich bread. Cook up a large diced onion and a couple of stalks of celery in about 3/4 cup of butter. Once softened, mix with the bread, celery salt, savoury, thyme, poultry seasoning, sage, and pepper, all to taste. When that part seems right, I add enough chicken broth to moisten, just enough so bread sticks together. We don't like it too moist. I like the idea do frying slices of it and eating it with gravy. Given that there are only two of us, there will be stuffing and gravy left after tonight's dinner so I will try that out. Thanks!