Darienne

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.

The Canadian Thanksgiving is on the second Monday in October, giving us more than two months between servings of turkey. Any closer and I'm not sure I could do it.

If I can ask here: is turkey not traditional in the USA at Christmas? In Canada, our grocery stores are FULL of turkeys. Up to the rafters with turkey. Now I'm sure not everyone in Canada eats turkey, but it's been part of my life and my husband's life since we were little kids and we were raised in dissimilar households. OTOH, in Canada, Thanksgiving is not nearly as big as holiday as it is in the States. And right, we eat turkey then too. And that's it for turkey for the rest of the year. It seems to me that ham is traditional at Easter. Yes? No? But then I may be off on the wrong track completely.

Good heavens! Only one mention of turkey and it's smoked. Here is the far frozen north we are extremely traditional with roasted turkey, stuffing, gravy, mashed potatoes, Brussels Sprouts, and carrots. Oh, and cranberry sauce. And for dessert, Fanny Farmer's Viennese Crescents drizzled with dark chocolate of course. The traditional flaming pudding with custard is ready to go but is awaiting our Wednesday visitor.

Thanks, Thanks. Don't know about Daisy sour cream. I don't think so....but someone else will know for sure. Went into a Subway today and asked about the Reuben. Only in the USA? Pity.

This old lady hails from Montreal and knows what a smoked meat sandwich and a bagel should taste like. Not to mention that currently sour cream is a mere shadow of its former self. Funny how this is quickly degenerating into a rant.

Thanks for the head's up, lindag. When we travel, we usually stop at Subway to get something to eat. So next time, we'll try the Reuben. Don't worry about the tuna sandwich...I wouldn't eat tuna anywhere, any time, any way.

Ditto from me.

My Mother also. Perhaps there is something to be said for Ontario medical care...not much...but something.... I will add that many decades ago I had our last offspring in the Jewish General in Montreal. The food was excellent and was my first introduction to Cheese Bagels...oh yummm

Glad to see you back online again, my dear, and so sorry to read about your accident and hospital stay. The food...you did say it was food, didn't you?...sounds so incredibly awful. Like something you might be served in a prisoner of war camp. I sat on a regional mental health hospital board for several years and once the 'good' times had passed, the board ate hospital food also. I am delighted to say that it was just fine. Must have been some kind of mistake......lol.... Can you not arrange for some interim help to come in once a day? Here in Ontario, I think you would be entitled to that.

This isn't quite 'culinary', but it has been in a place of honor in my kitchen since 1962 when my parents left Canada for warmer climes. His name is Oscar and he's Art Deco and he's been in my life since I was born and always in the kitchen.

Kind of you to think about it, lindag. And yes, things are more expensive in Canada...but that's just the way it is.