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Cyberider

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About Cyberider

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    Tempe, Arizona

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  1. Pumpkin

    Made my mandatory seasonal pumpkin bread last weekend. Good change from the usual zucchini bread. May make some more before Thanksgiving.
  2. Breads of France by Bernard Clayton. A most excellent book and fascinating reading. Have had my copy for many years. Good find!
  3. The Oster oven is the most noteworthy kitchen acquisition of mine in the last two years. Plenty of room and height inside, simple to use, and the double-doors that swing open are so easy to use with no chance of burning oneself on a hot, swing-down door while trying to remove something on a lower rack. It was only $100 and I use it a lot more than the one to the left which is just too small for much of my baking.
  4. Oh, come on, Anna, you know you need them both!
  5. After following this thread for at least a year and having no need nor interest in this product, I have just been enabled to buy one. To justify my purchase, I haven't bought any kitchen "toys" this year and this can replace some aging and less convenient appliances which will hopefully make me cook more. Also had a $20 Best Buy discount. Thank you very much, eGullet folks!
  6. 2017 releases

    I've been good and haven't bought any new cookbooks yet this year. I did win a nice Greek cookbook from Eat Your Books, though.
  7. I've had good luck with New York Bakers, too. The proprietor's books on rye bread and Jewish Bread Baking are very interesting. Too hot to do much baking right now in the AZ desert and I'm still working but expect to do much more soon when I'm retired, or at least partially retired, and the weather is cooler.
  8. Peanut Butter and Jelly - The Sandwich

    I've been having peanut butter and jelly sandwiches for lunch my entire working life. I'm not too picky about the peanut butter and jelly, whatever is on sale, but always on homemade bread. I used to like a liberal amount of peanut butter and jelly but now prefer just a thin layer. My appetite isn't what it used to be, there's less mess, and I can taste the bread better. I occasionally substitute honey for the jelly. I'll be retiring shortly and expect my consumption of PB&J sandwiches will be greatly diminished.
  9. Hospital Time

    Get well soon! I'm sure you'll be happier eating your own cooking and knowing what you're eating.
  10. Do You ALWAYS Clean Your Kitchen As You Go?

    I don't want to have a giant mess to clean at one time so I clean as I go.
  11. Avocados and avocado prices

    Small to medium in my case.
  12. Avocados and avocado prices

    Occasionally find them as cheap as six for 96 cents at one of the Mexican markets here in AZ. Frequently get four or five for a dollar. Haven't noticed any sales in the past month, though, so maybe something has changed.
  13. Aging and Eating Habits

    The older I get, the more I want to spice things up. Maybe my taste buds are getting numb?
  14. I will try this on the next loaves. Thanks, Andie!
  15. Follow-up after six months of use. Both ovens continue to function. I've used the BSO mainly for things other than loaf bread, namely pies, cookies, brownies, and corn bread. Due to the extra headroom, I mainly use the ODO for loaf bread. However, even with the extra headroom, there is still a problem with the tops of loaves scorching. The upper heating elements in both ovens are on during baking, perhaps at a lower level than if toasting or broiling, but still so much that it is necessary to put foil over the tops of the loaves about halfway through the bake to keep them from scorching. My old Toastmaster oven didn't suffer from this issue unless it was a very tall loaf and I don't think the top elements were on during baking, or at a very low level if they were. When the warranty period is up, I may consider disconnecting the upper elements on the ODO because I have no plans to toast or broil in it and this may solve the bread scorching problem. Otherwise, both ovens are functioning well even though I could have gotten along with just the ODO had I not just gotten the BSO.
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