Darienne

Thanks for the hug anyway. Had a ceramic insert...it quietly cracked right into two. Don't know about the Instant Pot...I'll google it. As for replacement parts...I don't think so. Aroma seems to be an American only brand at Target which we don't have. Too bad I didn't wreck before we went to Ohio last weekend. No, I'm not attached to it.

rotuts...the video says nothing about a removable insert which mine has. I looked on the bottom of the outside container to see if I could tell where the heating element is. And I can't. Oh, just checked the manual...which I downloaded and may not be exactly correct to my model...says there's a 'ring of heat' surrounding the side wall.

I don't anything about the Aroma line. It was $5 and I bought it at our favorite Utah second hand store...the source of so many of our 'goodies'. And Target came last year to Canada and now has left I believe. Certainly the one in Peterborough has. YES. My Aroma Roaster has an insert as do most slow cookers. It's discreet, (ruined), removable, metal, coated with enamel, like your grandmother's roasting pan. So here I am, looking for a graphic representation to explain the removable liner...and lo and behold!...I come upon images under "Slow Cooker Liners" https://www.google.ca/search?q=slow+cooker+liners&biw=1536&bih=707&source=lnms&tbm=isch&sa=X&ved=0CAYQ_AUoAWoVChMIi6nE-Pa_yAIVghY-Ch3moQlw Hooray! Hoorah! No, oh, wait a second...they are not available in Canada. Quelle surprise. They were for a while...but now are not. But no doubt will be again. But at least I know where I can get them next summer and in the meantime, I'll buy the heavy large aluminum foil at Costco (no tomatoes please) and use it as a 'lining' in my 'liner.' I think. Meantime, I'll make Apple Butter on the stove or in the oven. Thanks again.

You are both a scholar and a gentle person. Tell, if you can, do you mean by the 'pot', the insert liner or the actual container which holds the insert? Many thanks.

So the insert to my 6-quart (second-hand) Aroma Roaster Oven is finally ruined. It was enamel covered and the last Apple Butter was just too much for it. Ed is still using oven cleaner just to get the burnt sugar off, but it was well on its way to ruined long ago. How stupid I was to make Apple Butter in it a second time. I've read the 2013 eG thread of Slow Cookers: Slow Cooker Quality & Recommendations and it was all very depressing. I have a couple of questions: - has anyone tried lining a somewhat destroyed insert pan with large-size heavy aluminum foil and would that work? - has anyone tried using a slow cooker with a different 'non-slow cooker' pan inside it and how did that work? Apparently you are supposed to be able to do it. None of my larger pyrex dishes will fit...but a smaller round one will...which basically is pretty useless for a large pork shoulder. Please don't bother with 'use the oven'...I know that one and can do it. I want a slow cooker of 6 quarts. Sorry. Or has anyone since 2013 found the ideal 6-quart slow cooker/roaster pan? ...please do let me know. Thanks.

Deryn, this is terrible and we shall think of you while we eat our turkey, etc, etc, tomorrow.

Fortunately DH and I are not big on appearance...but very big on taste. So, Shelby dear, if the dessert tasted good, it's fine by me. It's also Ed's favorite all time dessert...but not with the regular prescribed cream filling. Oh no, his Mother was a butter-happy baker and so the filling must have w-a-a-y more butter in it. Of course, they did live right beside her Father's dairy farm...

A bit fuzzy, but then it's early morning here. Could be tho....

It just dawned on me. I'm currently making apple leather...and the rolled bits look like some kind of fruit leather with thinly sliced nuts in it. I could try sliced almonds in my next batch of apple leather.

Hello Sandy and welcome to eGullet. It's a good place to be as you will soon find out. And welcome to San Diego, a beautiful city. My parents spent about 20 years there and I loved visiting them. So much to see and do. (I live in East Central Ontario.) All best, Darienne

OK. I'll bite. What are we looking at? Do you make them? Can we make them? Please.

Bravo, liuzhou.

Googled LEM and came up with sausage makings...surely some kind of problem here for a cake. What is LEM?

Wrapped and refridgerated, the Applesauce Cake is even better a day or two later. Easier to slice also. Big, big success. Must make a few more and freeze them. Thanks, Arey for a new addition to the repertoire.

Okanagancook, those fries look incredible. :wub: I see the cheese and the jalapenos. What are the crunchy-looking brown bits.

Elsie, I forgot to add that I subbed butter for shortening. And I baked the two cakes for about one hour.

Made Arey's Mother's Mrs. __________'s Applesauce Cake with newly made applesauce from our overladen Macintosh tree. Delicious says DH with butter on it...he puts butter on everything which accepts butter graciously. Thanks Arey. (loaf on right has been sampled of course)

The outlet on the Lee Valley catalog specifies that the funnel will fit into a bottle with an opening of 1". My bottle opening is bigger than that. What I did is to cut the long end of one of my kitchen funnels and I'll use that to get the shake protein powder into the bottle. Thanks for the idea, palo.

That's if you put the jar onto the blades before you put on unto the machine. But you CAN just put the blades onto the machine without the bottle and turn it on. Obviously this would be an accident. But that's my point about CHILDREN. You can't put the blades on a Bullet and turn it on...it won't work. Most things with blades have safety built into them so that you can't do this obviously incorrect thing.

My long-time Bullet gave up the ghost over the weekend and since we had a couple of free hours and were in the States...where the Walmarts are different from those in Canada...I went smoothie blender looking. We found a suitable Hamilton Beach 'Go Sport' Blender and brought it home. The specs looked good and the price was just fine. HOWEVER...two major flaws in this blender which are worth noting. 1. The blender bottle opening is quite narrow and I need a modified funnel to get my ingredients into it with ease. Rats. OK. I can do this. 2. And even worse. This unit has NO protected blending blades. That is, if you plug the unit in, put the cutting blades into the unit and turn the unit on and are being stupidly careless...as we have all been known to be...you can get your fingers cut to ribbons!! (No, I did not do it. Yet.) Now, the directions do tell you THE safe way to use the blender...but they don't make any reference to the fact that you...OR MORE IMPORTANTLY, A CHILD...could massacre their fingers in this unit. I was really surprised. I can't recall the last electrical kitchen appliance which was so open to misuse and accident. Almost all must have all the protective units in place before the blades will even work. You'd have to do something truly unusual to hurt yourself using one. (OK. Go ahead. Post all the exceptions to my statement. ) I post this just in case.

So sorry that your official photographer and sidekick is not with you this go round. Still the good news is that you are definitely not alone with so many of us there for you every day, following your adventures. And wishing that you would make goodies for us for a week or two...

I don't have special dedicated candy pans although my pans which I use are MINE and not shared with anyone (which means DH). They are Paderno pots, all of which I bought on sale, one a year basically until I had enough sizes to make whatever I needed. I use them for ice cream bases also. Heavy stainless steel with heavy bottoms, made in Prince Edward Island, Canada, and guaranteed for 25 years. And I love them.

I used Macs from our backyard tree with no problem. Never tried it without the xanthan gum. Sorry. Should add that my ice cream base is always based on cornstarch and half & half. No eggs. No full fat cream. And according to the chief boss the mouth feel is just fine for him.

As I have noted too many times before, my Mother hated cooking and burnt the daylights out of the steak she gave me each night. Mother and Father were vegetarians. I won't eat steak except under duress. My M-i-L was French Canadian and I had to learn to cook that way although my DH would not thank me for any of those cream, butter and sugar-ridden dishes now. End of family dishes story for us.

We are back from Ohio and I chickened out on the Chili Cheese Fries. But a good thing I did. Ate a pulled pork sandwich, which was not at all excellent, and suspect that the CCF would have been a great disappointment. So it will have to wait until the next visit to the USA. If I might be allowed...at the fairgrounds I did have a Pumpkin Spiced Funnel Cake and I thought I'd died and gone to Funnel Cake heaven. And that was good! :wub: