tikidoc

Cool! So glad you enjoyed them, they are super easy! Make sure to post your pictures when you make them again!

Yea, but it was not a big deal. Got it done in a weekend (not a weekend's worth of work, but a weekend of putting on a coat, letting it dry and then another coat when I had a few minutes to spare). The cart is a great thing to have - it provides a bunch of work space and is very easy to move. Other accessories that are essential, in my opinion - the place setter (the one for the BGE fits in perfectly) and an electric starter, which you can pick up for under $20 at Home Depot. It works great and you will never need to buy lighter fluid again. There is a quick learning curve with these things, especially in regards to perfecting "low and slow". Once you get it, it is easy to keep the temperature very constant with a minimum of effort. I am still working on ways to get and keep the temp up in the really high range for pizza.

This is our Grill Dome in it's "house": And this is our first pork shoulder - 18 hours, 2.5# of lump charcoal, and one big Boston butt: You might want to check out the Grill Dome as well as the BGE. http://www.grilldome.com/InfinityS.html

I have a GrillDome and love it. They are very similar to the BGE, and the large BGE accessories all fit in the Grill Dome. It is a bit cheaper, very well made, and comes in several colors (I got copper, not a fan of green).

Thanks, Shalmanese. I had been debating forever about which one to get, but at 50% off, that made the decision for me. I got the FoodSaver 3880. I may decide to upgrade in a couple of years, but for under $100, I couldn't pass it up.

Yup, agree with Chris. Reduced juice may not be enough. My apple caramel has pretty good apple flavor, and the apple comes from an apple jelly that is very, very reduced cider (http://woodscidermil...CiderJelly.html, they use juice from 30-50 apples per pound of jelly). Amoretti makes some good fruit concentrates that would probably do well too. I was planning to try some of them this weekend, I'll let you know how they go. I was playing with texture to make a bon bon filling. But I can tell you that my original caramel is based on Ina Garten's fleur de sel caramel recipe - I reduced the cream from 1 cup to 3/4 and added 1/2 cup of the cider jelly. This resulted in a softer caramel than the original recipe, but still firm enough to cut. The Amoretti extracts are more concentrated than the cider jelly, so keeping the total liquid volume the same will likely be easier to do with their products.

Nope, Judson went home. Ippy did pretty well. My money is on Justin. At least, that's who I am rooting for.

I lived in Central America for a year, and had to deal with this constantly. I was the only one who wasn't running on Panama time, and for the first several months, it drove me absolutely nuts. I used a combination of strategies - telling people to arrive half an hour earlier and cooking things that were less in a "sit down dinner" style, and more family style, with things that held well. And when we were getting together to go out to dinner, leaving from my place, I got out of the shower about the time I told people to be at my apartment. I think now, I would probably talk to the person if it was a friend I valued, and just stop inviting them if it wasn't. Jess

I agree with those that say don't go back but do send a concise, polite note saying that you are a former regular customer who will not be coming back, and why.

I just read your post to my husband. I think I just ruined his evening.

Nobody has mentioned The Bite, in Menemsha (Martha's Vineyard)? It's been there forever, and has the best clams ever. Just a short walk to The Galley for a chocolate frappe for dessert.

Cool, that looks really good! I need to try that, I have everything on hand except the apple liqueur.

And, of course, I am interested in the caramel apple. How did you make that?

Beautiful, Steve!

Hellman's here, when I don't make my own. I also find Duke's too sweet. I consider Miracle Whip to be inedible, for the same reason, x10. I live in the south, and have since 1994, but I'm not from the south. Jess

Love my Super Peel. http://www.superpeel.com/

Thanks Kerry and Anna! Great job!

So, Darienne, did you call about the kijiji listing?

What are the brown bits? Raisins? Chocolate?

My favorite scone recipe. Don't know why anyone would ever buy a mix, these are so simple. Glad to help!!!

2 c AP flour 1 T baking powder 1/2 t salt 1/4 c sugar 1 1/4 c cream 3/4 c dried fruit (in small pieces) or chocolate chips or whatever add-in you want. Glaze: 3 T melter butter 2 T sugar Preheat to 475F. Mix dry ingredients (including add-ins). Add cream and mix until combined. Pat into two 6" circles and cut each circle into 8 wedges. Put on ungreased baking sheet, glaze with butter, sprinkle with sugar and bake about 11 minutes until golden. Easy peasy.

Cream scones?

So, as to the question "Can this mixer whip one egg white?", the answer is yes, no problem. One egg white in the Compact: Compact with bowl, mixer up: Compact with bowl, mixer down: Compact ready for storage, bowl removed and mixer all the way down. As for hot syrup, this is my marshmallow making machine (the DLX is too big) and it does fine, even with the plastic bowl. They do sell a stainless bowl separately but it ain't cheap (I am stalking eBay for one but no luck yet), and the plastic bowl has, so far, been fine for everything.

I have been told it does fine with one egg but I have not tried it. If the hens lay a couple extras this weekend, I'll give it a try and let you know. Jess

You're welcome. That one listed in kijiji is quite a deal, you essentially get all the attachments for free. I have the blender and the slicer/shredder (picked them up cheap on eBay), and they both work well. The blender is a bit of a PITA to take apart to clean, and I use my VitaMix now for most anything requiring a blender. If I was really worried about space and only did light duty blending, I would say it does as well as most blenders you could buy for under $100 in a big box store (although capacity is small). The slicer/shredder is handy because it does lots of things a food processor can do, but cleanup is easier. The obvious disadvantage to this deal is that since it's not from a store, you can't return it if you don't like it. That said, I have never seen anyone say they don't like their Compact, and you could easily get your money back on eBay. As long as the capacity is adequate, I'm sure you will like it. When I got mine, my initial response when I pulled the very light machine out of the box was "SERIOUSLY? Are you kidding?" It really looks like a toy. But it came with the warranty, so I gave it a try, making my go-to fast and easy bread recipe (http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread), which is a very wet, goopy dough, almost like a batter. It did fine, so a few days later I made a batch of bagels using Ciril Hitz' recipe, which uses a little over 800 grams of bread/high gluten flour and is 59% hydrated. The one time I tried this in my KA, I stopped it after about 2 minutes of struggling because of the alarming smell coming from the motor, and I finished kneading by hand. The Bosch had no problem, although it did want to bounce around the counter. I'd rather hold the mixer still than knead by hand. So if you do get it, don't let it's wimpy appearance fool you. This thing is a little workhorse. Jess