ElsieD

Yes, it's true.

I am bumping this up as we are planning on buying an upright freezer and wondered if anyone else would care to weigh in on this topic. We too were told by a salesman at an appliance store no less, that we would be happier with a manual freezer due to freezer burn. However, I always double wrap food and then place it in freezer bags so I am hoping this will not be a big problem. We are currently looking at the Electrolux Icon model which has an enclosed shelf in the door to protect ice cream from (supposedly) developing ice crystals. We currently have an upright manual that needs replacing and I believe that I would prefer a frost free one.

Kerry, that looks wonderful. Is that puff pastry you are using or pizza or other yeast dough?

It don't know where you live, Tri2Cook, but I am in Ottawa and I also eat my apple pie with old cheddar cheese. And I too get weird looks.

It have some cheeks in the freezer. Can you tell me at what temperature you cook them at and for how long? And how big are they? Thanks!

I agree with Andie. I have had my Thermomix since 2011 and after an initial flurry of activity, I didn't use it much save for risotto. We have recently moved and I now store it where it is easy to get at and have begun using it again. I am kicking myself for having neglected it for so long. To give but one recent example, making bread in one of these things is a snap. Weigh the ingredients into the bowl, set the knead function (2 minutes for the brioche and focaccia I made) and presto, the dough is done.

I like pushlinch garlic which I can only find at farmer's markets about now. It is nice and assertive.

This is a response by the Wolfgang Puck folks to one irate purchaser on Amazon.com: Wolfgang Puck's Pressure Oven says: The Wolfgang Puck Pressure Oven utilizes a low pressure environment, only reaching only 1 PSI, much lower than an traditional pressure cooker, as you stated above. It's easy to clean your oven. The interior of the oven can be cleaned with a damp soapy cloth. For stubborn stains, apply a small amount of oven cleaner to a damp sponge or cloth. The following parts are dishwasher safe: * Baking/Drip Pan * Baking/Broil Rack * Rotisserie Rod * Roasting Pan * Crumb Tray * Rotisserie Removal Tool * Rack Removal Tool If we can address any of your concerns or answer any questions, please do not hesitate to contact us. KitchenTek Customer Service E-mail: wolfgangpuckoven@kitchentek.com Phone: 877-359-9747 Website: www.puckoven.com

I want one of whatever is in the picture.

We very, very seldom do this. I clean everything up AFTER I have everything done (read: make a big mess) while my husband cleans as he goes along. He also splashes a lot as he washes up and I can't stand having water flying around and landing on whatever I am prepping. So, rather than getting all snippy with him, I would rather do it myself. What he often will do, though, bless his heart, is clean up the kitchen after I am done and have vacated the kitchen. He is a great chopper and there are times when he will come in and do whatever chopping needs to be done (no cleaning) and we work separated by the cooktop. Works for us.

I just watched it and then I went to Amazon and read the reviews of this product. Looks like a good thing to stay away from.

Safe trip home.

Lovely looking dinner you have there. Beats sausages and pasta salad. Thanks for posting a picture of the seasoning. I'll have to see if I can find it at the Dutch store here. Thank you for sharing your time with us. I really enjoyed it. Elsie

Me too to the pickles. I like mine on a fresh baguette.

I had something similar to this that I used to clean my George Forman grill. They work well.

Would you make the recipe for the rolls again?

If it was me making the crust, I would give it a pass only because one could break a tooth trying to eat it.

Did something similar last week, not that it will make you feel any better. I made biscuits and when I went to check on them and saw that they were still flat little pucks, I realized that I had forgotten to include the baking powder.

Mmm Mmm good. It love, love, love, liver and onions (and bacon too if I can get it). Kerry, are those triangular things on your plate some sort of potato puff? They look good whatever they are.

My mother used to stew rhubarb and then add a package of strawberry jello powder which would thicken it somewhat. Then once it was cold she would add fresh strawberries. She is gone now, so thank you for a nice memory.

Was that some sort of a pickle on the side of the chicken sandwich or just thinly sliced cucumber?

http://www.epicurious.com/recipes/food/views/Peameal-Bacon-368929 This is the Epicurious recipe.

It found the recipe on Epicurious. Do you make a full recipe or do you scale it? if you scale it, what do you scale it down to? 4 1/2 pounds of peameal is a lot for this two-person household.

If she has used the Thermomix for this, I hope she has some advice as I would like to use it for this. Meanwhile, I have gone ahead and made up a batch the regular way. Hope it works.

Anna, I see that you make a lot of breads in the Thermomix. Have you ever made brioche in it? If you have, can you give me some tips? I want to make some and wondered about using the Thermomix. Thanks. Elsie