Darienne

Done and not passed the test.

This I would love to do.

Wow! But then at our house, DH puts the coffee on each evening and I check. I can't begin to tell you of the disasters we have had with this process. Unholy messes indeed! One morning the coffee was all over the counter, down the drawers, across the kitchen floor and out into the hall. I didn't cry...but it did occur to me to do so. Now I check faithfully. ....he means well....

Yes, it does bring back pancakes memories. Such as the time I make Finnish baked Pannukakku without the four eggs. It didn't rise much....

Thanks HungryChris. I just might try it. My friend brought me some more jars of Bomba Calabrese...but something has happened to the formula in the interim and it was a great disappointment (although I didn't tell my friend). And, the guy's presentation is a LOT annoying. Thanks again.

Here we go again, guys. Just love Kerry's posts. Always. So much fun. And so we live vicariously....

The eGullet expert on bananas is Panaderia Canadiensis. You could try sending a message to her to catch her attention.

Made Kim Shook's Brioche recipe today. I can report it was a smashing success. Thanks, Kim

Tropical Senior...going back I seem to recall that name in Costa Rica...I would love your recipe. In the meantime, going back one and a half years, I finally had settled on "Creamy Caramel Sauce" by David Lebovitz in The Perfect Scoop. But I'm all for a recipe which is less work. Thanks.

Excellent, Shelby.

Hi Tri2Cook, I had checked and apparently it is not available in Canada. What else is new? Also, in many years of eating from Subways all across the USA and in Ontario, I am delighted to say that we have yet to encounter one bad experience. Perhaps a splendid accident on our part. Sorry, Thanks for the Crepes, that you have had bad luck.

Apparently it is. Here's the proof.

Lost track of this thread. Now I am next to try Kim Shook's recipe for Brioche.

I've been following this discussion about Snickerdoodle cookies...which, by the way I've never made and never tasted...and keep on wondering about my own recipe for Snicker Doodle Cake. It was given to me about 57 years ago by a friend and I used to make it a lot. It was a 1.2.3. cake, as in 1 cup of butter, 2 cups of sugar and 3 eggs; 1 cup of milk, 2 teaspoons of baking powder and 3 cups of flour. Topped with cinnamon and sugar. I have no idea of its origin. I found the recipe again and might try it again.

OK. I have skimmed through the manual (BOV845, all models) and cannot find any mention of Pyrex at all. The only thing I can find which might be applicable is : "Caution should be exercised when using pans and dishes constructed of materials other than metal. " And I would not own or use the latest Pyrex dishes period. They took the borosilicate out of it, thus robbing it of its acclaimed safety factor. End of buying new Pyrex for me forever. I do have a good selection of old Pyrex, unscratched, etc, and I use it constantly and carefully. (Although I can't use the 9" x 13" pan in the Breville...alas...) I'll look up the World Kitchen warning... Added ten minutes later...good lord, they make the new Pyrex. Well, so much for that one....

So Ed decided to bend the edges of the handle parts under and I still have a bit on each end to use as handles and it should work very well. I'll include a photo of what he did...although I don't need any comments on the state of my pan.

So we bought a Breville in July 2017 and it has been of great service in our cooking and baking regime. I've hardly used the full size oven since. However, there is this ONE THING: the Breville will not accept a 9"x 13" pan and only because of the small handles/edges part. It's a matter of less than an inch. So this morning, with making Pannukakku in mind for lunch, I got out a variety of 9x13 pans, all of which have edges/handles which preclude use in that oven. Altering the Pyrex is out of the question. The metal pans hold promise, and I have this very clever DH and he is going to either cut off the offending edges /handles or more likely bend them up so that the pan will fit in nicely. Of course, it would be a problem with some contents...too heavy or too sloppy to risk getting them out of the oven without handle bits. But Pannunkakku is lightweight and is solid in form when baked. I'll report back.

You can make excellent ice creams using milk substitutes, like coconut milk, almond milk, etc.

I'm not what you would call a bread maker by any stretch of the imagination, but I do make bread in my bread machine quite a lot. Still I am finding this thread wonderful and fascinating, to be part of an ongoing process in developing a new and better commercial product. It's a first for me. I wish I had more to contribute, but I am enjoying it a lot. Thanks trfl.

Montreal Protestant school board (there was only Catholic and Protestant back then). Five years in navy blue tunics. But blue is still my favorite. LOL. I love blue dishes and glasses. Don't have them anymore...and I still miss them.

Blue is wonderful. It's been my favorite color now for 76 years. So go for the blue.

Sounds terrific. I'd use it...barring too high a price...

Soup looks good. Dishes look glorious.

Heck, I was just going for cardamom also. Love it. It's wonderful in nut/seed brittles also.

A lovely post, Tri2Cook.