ElsieD

Well hallelujah, praise the Lord! I finally managed to order the oven tonight. I have to say, though, that I find their customer service lacking. Very slow to call back (48 hours) I averaged about 8 hours between asking a question via e-mail and getting a reply. Also, they will not take orders over the phone. That said, I'm looking forward to getting it.

I have been trying since last night to buy the darn thing. My credit card (and John's) keep getting rejected. It all started when the credit card company flagged the initial transaction as potential fraud and did not process it. . A phone call with them cleared that up. They assured us that we could go ahead and use it. No luck again this morning. I have a call in to them. The pessimist in me (the 1 %) says they will call this afternoon when we are out.

Thank you, @TdeV. May I ask what you use multiple racks for? Is it for dehydrating stuff? I'm trying to figure out if i would need multiple racks as they only thing I pretty much dehydrate is jerky. What do you use the holey silpats for? Those steels are expensive. For now, I'll stick to my pizza stone. The only fruit I'm interested in dehydrating are blueberries. We get excellent wild ones here the fall but that is next year's project. Thank you so much for the time you put into your response. By finger is hovering (in a trembly way) over the "buy" button!

Did you get a sturdy pan from Anova after you complained about the first pan? How did you end up getting the second sturdier pan? Or did it come with two pans - one sturdy and one not?

Did you ever find out anything more about that pan?

I do believe I may buy this thing. Should I also be ordering the perforated pan? I have silicone liners, is there a need to buy theirs? Is there something special about it? Anything else?

Does the toast come out differently depending on the method used?

Does it make good toast? I starting reading the thread but I'm only on page 14, so have not yet come across a definitive answer.

I think my BSOA died. Breville originally was to charge me shipping both ways plus $300 to have it fixed. We had a little chat and I ended up with being offered free shipping both ways and a 20% off the fix-it price. Still too much in my opinion for what we think is a 7 year old oven. We think the air function sucks so to buy a new BSO wouldn't cost much more than getting it fixed. And then this little light bulb came on and I remembered the APO. I started to read the thread and then saw it was 53 pages long. So to spare me a bit of time I thought I would simply ask those of you who have one if you would buy it again and if not, why not? There is a 25% discount right now so I would consider replacing my Breville with the APO. Thank you.

I always loved that sketch.

@liamsaunt. I am so sorry to read of your mother's passing. May happy memories sustain you.

What a great friend!

I have been making a few recipes from a new book I recently purchased, "Small Batch Bakes"by Edd Kimber. Recently, I attempted to make "Mum's Trifle Made Mini". It called for sponge fingers which I assumed were ladyfingers, as per the ones I used, pictured below. That did not work out very well. I remember thinking as I was making it, that the jam/sherry mixture wouldn't soften the lady fingers very much. And it didn't, so we were eating rather hard chunks of ladyfingers. Googling revealed that I should have used cake, typically sponge cake, though other recipes say yellow, vanilla, angel food cake, and a few others. I have a simple question - does the type of cake really matter? We are not cake eaters so rather than making one, I would like to buy something suitable. Which should it be?

It should never be brought in the door.

I made one of my "keeper" recipes tonight. It is in issue 128 (April/May, 2004 and called Indonesian-Style Ham Stir-fry. Among a few other things, it calls for kecap manis, sambal oelek, rice vinegar, lemon grass, ginger and garlic. If anyone wants the recipe, send me a PM.

We bought some waygu hamburger patties once. Couldn't believe the amount of fat that came out of them. They were delicious.

Trying to find white jasmine rice yesterday was an exercise in futility so I used a Floating Leaf product that worked very well. I have posted a picture of the rice I used and a link (thank you. @Anna N) to the recipe. This wAs very good, although I think I might reduce the cranberries to 3/4 cup. https://www.zojirushi.com/app/recipe/cranberry-rice-confetti-mix

I just asked him and he couldn't describe it. He said he enjoyed the first few bites, the rest of it was okay until the end. He said he didn't enjoy the last few pieces at all. That is the best explanation he could come up with. I'll just repeat that I thought it was great.

And so I did. We had these today, using peach kefir and blueberries. As the recipe says, they really puff up when you turn them, and stayed puffed up. I loved them, John only liked them. He said there was an aftertaste he didn't like, but I did not notice an aftertaste.

I looked at their web site at different times and never came across this page. Thank you sooo much!

Okay.

If you wanted blueberry pancakes, you could use blueberry kefir and add blueberries to the batter, no? Or maybe peach kefir and blueberries seeing as I have some peach kefir in the freezer.

Can you give me a ratio of rice to water?

Thank you. Mine is the Neuro Fuzzt, the smaller one. It does have a separate mixed setting so I'll use that. Since I can't do 1/2 cup, any idea what your ratio of rice to water might be? I can find lots of references to boiled-on-the-stove rice, but not for rice cookers.

My mom used to make boerenkool stamppot and I loved it. This is a cooked Dutch dish, made with kale and potatoes, usually eaten with smoked sausage. I don't get raw kale, and have no desire to ever eat it.