Norm Matthews

There was a Corningware one piece handle with a twist end that tightened it on to the short handle end so it could be used like a stove top pan handle. I don't recall if it was oven safe.

I apologize for being unclear. I did not mean to imply that this gadget predated the ice cream scoop. I meant that I supposed it was a precursor to the cookie sized scoop many people use today.

On the first page of this thread, I mentioned my take on the writing (in the first issue) with two analogies : "One by Johnny Carson " You buy the premise, you buy the bit" and the other by Ernest Hemingway, about a "crap detector" in his head, something related to faulty logic principles. " Most of the time, the intro to an article -the premise- didn't sell the rest of the article. l like the term 'crap detector'

I was too late to chime in. I have two gadgets that serve the same function: grabbing hot things from the oven. The shinier one is for pizza pans, the other for more general grabbing of hot things.

Yes. Cookie dough portioner. Squeeze the handle so that the protrusion is on the other side of the slot, scoop the dough on to it then hold over a cookie sheet and release. I suppose you could say it is a precursor of the (ice cream scoop-type) portioner.

I also have a squarae tempered glass bacon press. I could not figure out what this was until I saw one at an antique store in original packaging with directions. I regret not getting it now.

Has anyone used http://www.foodily.com ? It lets you type in a list of things you want to use and a place to type what you don't want then gives you a list of choices available on other sites and includes the % of match it has to your input.

If I make it again, it will be because I want to use up some more of the powdered milk I got just for the recipe.

We liked it and gave some to the neighbors and they said very nice things about it.

I baked Kindred's Milk Bread from a NC restaurant in June.

I baked it at 400º for 25 min. in the steam oven. Always before, in the regular oven I bake it at 450 for 10 minutes (with hot steaming water in a pan under it) until the crust is set, then insert a probe with the alarm set for 190º and take it out when the alarm goes off, usually in less than 10 more minutes. The crust is lighter at those times than it was this time. This time when taking out, the temp was around 210 but the bread was not dry or tough and the crust was darker, but not burnt.

For the first time using the steam oven, I didn't do anything except cook it according to directions. Next time I will shorten the time by a few minutes. I am used to baking this kind of bread to 190º and 25 minutes baked it to a little over 200. It was almost too brown so fewer minutes should make it a little lighter too. One other thing, the sourdough starter didn't work this time so after 4 hours, i kneaded in some rapid rise yeast and that probably affected the 'crumb' or whatever you call the texture of the bread. It usually turns out with a smaller and more uniformly formed holes.

First attempt at bread in the steam oven. I think the next try will be better. This is the first time in years that I baked bread by time and temp. alone... without a temp. probe.

Here is the first attempt at using the Cuisinart convection oven with steam. Well first attempt not counting an English Muffin for breakfast. It is a learning curve not as present as the Breville Smart Oven which is just a small oven which also toasts. I tried to do chicken wings with Korean seasoning. The Korean recipe is fried in oil and comes out crisp. The Cuisinart didn't do crispy. I should say I didn't do crispy this time. I need to experiment some more to get the best results with it but the chicken was moist, tasty and tender.

Son is at a clinic for a few days so I am alone for lunch and dinner. Lunch was SV Mahi Mahi and a salad

@rotuts I'm looking forward to exploring the possibilities.

Today I used a discount coupon to order a Cuisinart steam oven. You all have piqued my curiosity and I want to try it out. These Forums are getting expensive. LOL I am afraid to add up all the new stuff I got since I joined here. For years I would say "if I have lived this long with out one, I don't really need it." I stopped saying that when I first got a KitchenAid mixer.

The title of the recipe. It has no eggs if that matters. Maybe I un-Amished it by using the stand mixer.

Looking back on recent dishes, I noticed I'd made a lot of pasta dishes so I thought I'd do a sour cream and ranch seasoning mix potato salad with Chicken Stroganoff instead. There is a good reason you don't see that combination anywhere else. Egg noodles would have been a better idea. Both were good though. I also made an Amish Cake. It was pretty simple and good too.

I have a bakers bench scraper that I use to scrape down the board from time to time. Every few years, I hit this one with an electric sander. Not the rotary kind.

Yoshihiro boards sound and look like they function the same way as the rubber cutting board I mentioned much earlier in this thread. The one thing about both kinds that I would strongly say is don't get one that is too big to fit in your sink. If you can't easily clean it, it's too hard to keep clean. In time it will get the the counter dirty and mold could even develop on the underside. I have used a rubber cutting board for at least a couple decades. I have two and now use the smaller one. It's big enough to fit over one of my double sinks when I use it (so I can scoop off waste in the other sink -with the disposer- or scoop off product into a bowl or pan and then slide it down into the sink itself to wash it off. I store it on its side in a place reserved for it. I used the bigger one forever until my son complained about how hard it was to clean the counter with all the stuff on it and the heavy board. I had to agree and switched configuration to keep the counter-top clean. for quick small jobs we use the Epicurian hanging beside the counter and for whole dinner prep. I use the cutting board pictured here. I don't think one bigger that this is an asset in the long run.

@Shelby It might be that your wine got over exposed to air before it was bottled and oxidized. It could have happened during the secondary fermentation if your air lock got compromised somehow.

French wine ( claret) vs Spanish (port) re: Scottish verse from the time of Charles II Firm and erect the Highland chieftain stood Old was his mutton and his claret good 'Thou shall drink Port' the English statesman cried. He drank the poison--and his spirit died.

It has been almost 40 years since I lived on the Smokey Hill River where there was clay for me to use at my pottery and wild grapes enough to make around 10 gallons of wine a year. I made some from cherries that was good and I have tasted some well made wine from elderberries, which is not to my taste. I found with local fruit, I needed to test the acid and sugar content and correct them both to get decent results. I had a cool basement that helped with the secondary fermentation and with making beer but the beer was not as successful. Dry Riesling is one of my favorite wines but I have never made wine from vitis vinifera grapes

They are a lot less at our local Asian Market.