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Cyberider

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    Tempe, Arizona

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  1. I use what may be a distant predecessor to your Black & Decker, a GE "Toast-R-Oven" that my grandmother bought in the 1960's. It still works perfectly and I use it for toasting bagels, and crisping up frozen and reheated items. It's small, quick-heating, and convenient. I use it for all the reasons you gave other than air frying since I don't think that had been invented yet.
  2. I, too, have the model 14081. It was old when I got it and that was at least 25 years ago. I rather doubt that parts are available for it at this stage but it's held up well under the occasional use it gets.
  3. Will miss her posts. Requiescant in pace.
  4. I remember seeing Chinese restaurants with signs in front advertising "No MSG" so I figured it must be bad stuff. I've never used it myself but I may have some in the back of my seasoning shelf that my late wife may have used and I may revisit it.
  5. This thread has got my curiosity up. I'm going to try and remember to look for some at the store the next I'm there.
  6. Interesting idea but I've never tried it. At this stage in life, I can't eat enough bread to store it anywhere other than the freezer. I'd still be interested if you or anyone else tried it and noticed any positive results.
  7. It ought to have developed a lot of flavor after all that time!
  8. $294.99 at Amazon right now following the above link.
  9. Cyberider

    Breakfast 2022

    Your recipes and preparation are gorgeous! Looks like a feast every day!
  10. Cyberider

    Breakfast 2022

    Green Eggs and Ham reminds me of the old Dr. Seuss book I read as a child!
  11. Looks like mine from the 1970's which is still going strong.
  12. Thanks, Dave R! Just to confirm, that is the 4" X 9" pullman pan?
  13. Sounds good! I'd like to try it the next time I bake if you'd care to share the formula.
  14. I don't know if this is the whole problem but it sounds like you may not have kneaded it long enough to fully develop the gluten. I also have an Ankarsrum and usually knead 10 to 15 minutes at a medium speed.
  15. I bought a couple of the 13" pullman loaf pans last year and really like them. The loaf just falls out of it without sticking. The cheap loaf pans I've been using for the past 40+ years don't always do that. I, too, am a cheapskate when it comes to loaf pans but I'm thinking of getting some of their regular loaf pans as well. I think it took about 4 cups of flour to make a proper square loaf of regular white bread. The dough filled up about the lower third of the pan before rising. When it had risen close to the top, I put the lid on and the oven spring filled it up the rest of the way.
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