ElsieD

Thank you for responding. I was hoping someone would. If I wanted, say, to make blueberry scones and I wanted the berries left whole, what kind of liquid would I marinate them it? Juice? Water? And how much liquid?

I should have elaborated. I had a mini Kitchenaid that had a reversable slicing/shredding blade. I loved that thing but when the work bowl broke I was unable to find a replacement. My husband talked me into the 16 cup pro. I do not like the size of it as I find it much too big for my needs. I since purchased a 7-cup Cuisinart which does me just fine. If you do a lot of shredding, slicing etc. you will love the Pro. It is a fantastic machine and works flawlessly. Life is strange sometimes. A couple of years ago this building had one of those events where you bring down to the entertainment room stuff you no longer get needed. If you liked something, you would donate whatever sum of money you thought appropriate. The money and whatever was left over was donated to charity. Well, if a mini KA food processor wasn't donated! I now have a working mini!

I'd glady exchange my Breville 16 cup Pro for the one you linked to.

@DuvelPeople on this forum are notorious enablers. It's one of the reasons I have so many " toys".

I don't know if this is the right place to ask this question, but here goes. I have dried cranberries and also dried blueberries in my pantry. I would like to use them (not together) in making some baked goods e.g. scones or muffins. Do I need to re-hydrate them first and if so, in what and for how long or can I use them in a recipe as they are? If the latter, do I need to increase the liquid called for in the recipe?

I don't have anything interesting to contribute but I do like espelette on winter squash. I'm enjoying this thread. I've never done much with vegetables other than slap some butter and s & p on them so this is a great thread. I just remembered I like nutmeg on green beans. And tajin on corn.

Good news and bad news. I found a store here that sells them; they are out of stock.

I never knew there was such a thing. Thanks, @gfweb!

I have that one. Works like a charm.

They are beautiful and a real steal. Congrats!

I made the chocolate chip cookie. It's a good size, we shared it and it was enough to satisfy our sweet tooth. (Teeth?). I did add a bit of vanilla powder and used chocolate chips instead of bar chocolate. We enjoyed this cookie, I'll no doubt make it again. Looking forward to hearing what you think k of it, @Smithy. Edited to add: I doubt it took me more than 5 minutes to throw this together.

I have those ovens as well and they are the ones I use 99.9% of the time. The big oven, other than for bread, I very seldom use, usually only when my pan won't fit into the Breville. I'm still making my cookie. But it will get baked in the CSO. I'm likely to only make it once, so won't feel badly about it.

I love Lactania butter but since I use only unsalted, I can't help you. I do see that the sodium content is 75 mg. per 2 teaspoons. Their phone no. Is 800-563-1515 should you be inclined to call them.

True. What you do get in the sample is a lot of info on the equipment you will need and the pantry items you should have on hand. I too would like to see a couple more recipes in the sample.

Agreed. Still, it's silly enough I need to make it.

Today I received Small Batch Bakes by Edd Kimber. The serving sizes range from 1 (emergency chocolate chip cookie!) to 6, though most are 2 to 4. There are a lot of interesting looking recipes in there, such as Snickerdoodle Cheesecake Bars, Biscoff Stuffed Brownies, and something called Dulce de Leche Pain Suisse. I think though, that the first thing I'll make is the Sweet and Salty Chocolate Cake. It has dulce de leche in the buttercream.

I made an Epicurious recipe, Salted Caramel Risotto. We had it for dessert tonight, layered with unsweetened whipped cream. I had put it in small glass jars as it is very rich so I figured it best not make the servings to large. I was right - it's delicious but very, very rich.

She does sound like a nasty piece of work, doesn't she.

Lucky you. We get, red, white, yellow fleshed (Yukon Gold) and Russet. Except for the Yukons, none have a name attached to them.

Everyone should read The Apprentice: My Life in the Kitchen. It's a great read.

Thanks for this. The recipe for Apple Latkes reminds me of Appleflappen, a yummy treat from my growing up days. My mother would make these on New Year's Eve day and we would eat these in the evening. I have made these since, but I'm going to try this recipe. It differs from the one I normally make which calls for yeast, which this one doesn't.

I have the Instant Vortex Plus which has a window and a light. You need to turn the light on to be able to see what's happening as the "window" is quite dark.

Thanks to Eat Your Books, I ordered Small Batch Bakes by Edd Kimber. It is out in Canada October 4th. The index intrigued me plus, since there are only the two of us, the serving sizes work for me. I don't buy many cookbooks anymore, I buy mostly Kindle ones but I Iike leafing through a real book.

I always enjoy your blogs, Shelby. Thank you.

Good dog, Scout!