ElsieD

We used to eat pickled herring on bread. Love the stuff except now I just eat it straight up.

Thank you! I hope they recommend another option for the Lodge. it weighs 13 pounds

@Vapre. Two questions immediately came to mind: I read somewhere that the recommend a cast iron baking dish. Can you tell me something about that? Also, do they use fresh or dried yeast? Thanks!

Happy birthday. That's a wonderful gift. I have questions (tomorrow).

Mine still says shipping in March

I bought these also and never use them. I prefer the parchment paper ones.

Might be useful if they included vendor info.

I actually speak Dutch and if you are a Dutch speaking person you can understand quite a bit of German. Not all, by any stretch, but enough to get around. In Switzerland, we were in German speaking Lucerne and (thankfully) I had no problems reading menus. That was, after all, the most important thing!

Thanks for thar review, @blue_dolphin. I'c been eyeing that recipe.

I'm looked through both of these and darn it all, if I didn't copy that cake recipe. It just seems weird enough for me to try it.

We have mainly used ours for Cuban sandwiches. I made pancakes on it only once. Looking forward to reading what others use them for.

Gorgeous!

@Smithy. Should there maybe be a topic on panini presses/grills? I have one that doesn't get used nearly enough and I'm very interested in what all you can do with it. For example, I would never think of using it to roast peppers!

@Raamo. What kind of an oven do you have that has all these different settings for bread?

Very nice!

Costco, at least in these parts, sells Rana pasta with mushrooms that is very good. It just needs to be microwaved.

https://www.amazon.ca/Oriental-Curry-Powder/dp/B0000CNU2H/ref=sr_1_1?crid=3N1FVIALXRW34&keywords=s+%26+b+curry+powder&qid=1707943625&sprefix=S+%26+b+%2Caps%2C193&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&psc=1&smid=A2O6NT7N3QRWAA There is also this one, which I also use to make Japanese curries. The sodium content of this one is also zero.

https://www.amazon.ca/Cool-Runnings-Jamaican-Style-Powder/dp/B0B88FC25W/ref=sr_1_27?crid=2Y4OZJ67ZXUBM&keywords=cool+runnings+seasoning&qid=1707942054&sprefix=Cool+r%2Caps%2C184&sr=8-27 Sodium content: zero

Have you ever tried Jamaican curry powder?

I ended up buying the Kindle version of Everyday Whole Grains by Ann Taylor Pittman who at the time was the Executive Director of Cooking Light. The grains covered are Amaranth, Barley, Brown Rice, Buckwheat, Bulger, Einkorn, Freekeh, Wheat Berries, Kamut, Millet, Oats, Quinoa, Rye Berries, Sorghum, Spelt, Teff and Wild Rice. For each of these, she gives a description of how to enjoy each of them, such as ground for flour, soups, porridge, side dishes etc. Also given are basic cooking instructions for each, I.e. water to grain ratio and length of time to cook. It is also stated if they are good sources of fiber, protein, folic acid and magnesium. Finally, all recipes have the nutritional information. I haven't had a chance to look through the recipes themselves yet, but I'm pretty happy to have all the up-front info.

Yesterday I was cooking a prime rib roast as per the instructions on the app. Probe 133F, temp 152, 100% steam. When finished, I opened the oven door to release steam, set the oven temp to 475, timer 6 minutes, zero steam. When pre-heated in the roast went. Twice the oven quit on me. Everything on it went out, including all the lights on the handle. . Checked the breakers and none were off. After the first time I waited a few minutes and tried again. Worked for maybe a minute and shut down again. Gave up and had dinner. Any ideas on what went wrong?

I was reading amazon reviews on Modernist Bread and there were complaints that it lacked an index. I wrote to them this morning to ask them about this and they reported back that the home version did indeed have an index. I'm thinking of buying this, but I'm worried some of the ingredients required would, for me, be "odd" items. Those of you who have the original 5 volume set, can you tell me if that is the case? When I make bread, I don't want to be thinking I'm in a lab. Edited to add: I sent a second note to them asking about the index for Modernist Bread. They assured me that it is indexed.

Yeah. I feel the same way about gin, possibly for the same reason and my incidenr happened more than 45 years ago. Some things you don't forget.

Are you talking about a toaster oven or the APO?

I try to spray them as lightly as I can, but there does seem to be more spray in there than I'd like. The last time I baked some I put the molds upside down on a paper towel to see if the excess would drip out but that didn't happen. I have never wiped the excess out, being fearful of the batter "glueing" itself to the molds. Also, I line my baking sheet with foil which catches any grease as they bake. Also, it may sound silly but I spray them in the sink. When spraying with Pam, are the outsides nice and crunchy?