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Everything posted by Cyberider

  1. Am looking forward to my copy. I caved in and bought it so I could get free shipping on some other stuff I needed.
  2. And costs as much as a one-pound "brick" of active dry. . .
  3. My late wife was from Tennessee and we used to pick up sorghum syrup when we visited there. Ran out years ago and haven't thought of it in a long time but may have to check availability here in AZ. Good addition to a lot of baked goods!
  4. Agree on both counts. Been riding for transportation my whole life and am over 200K miles. Maybe I'll make a quarter-million if I don't get run over! As for hot peppers, I've only developed a taste for them late in life but put them in anything I can. Not only that, but they're supposed to be good for us as long as we don't overdo like a few have.
  5. A consideration when baking cookies is the need to be rotating baking sheets. The baking pan supplied with the BSO takes advantage of the BSO's depth and there is room for 16 cookies from a 1" (I think) scoop. The readily available 1/4 sheet pan isn't as deep and only holds 12 cookies. If I were frequently baking cookies in the BSO, I would consider purchasing a second Breville pan to get the job done faster. (Breville pan with cookies. These are oatmeal, wheat germ, chocolate chip cookies I make frequently from a recipe I got online about 15 years ago. Delicious.)
  6. Won't work because I'm skinny and don't drink.
  7. Uh, oh. I've managed to go nearly a year without acquiring any cookbooks but Dorie's Cookies sounds tempting. It's in my Amazon cart but I haven't yet pushed the button. Will someone please talk me out of it?
  8. Welcome to the forums! There's a lot of knowledge here and it sounds like you can add some of your own.
  9. At an early age, my mother taught me how to poach eggs in an egg poacher. Slightly later, my grandmother taught me how to make an "egg in a hole." That was cutting a hole in a piece of bread, dropping an egg in the hole, and frying the egg and bread together. I still have "egg in a hole" frequently.
  10. I haven't found a frozen chicken pot pie that tastes as good as what I had as a youngster, 50 or 60 years ago.. Not sure what changed, me, them, or both!
  11. Cyberider

    Oreo Cookies

    Was contemplating these at the store last weekend and if they had used the chocolate cookie I would have gotten some.
  12. This is very tempting, even if I already have two or three dozen books specifically on bread. However, I plan to sit it out and wait to see what the verdict is when it comes out. Being a traditionalist, I'm always a bit suspicious about anything modernist.
  13. I like just about any kind of bean. If it doesn't have enough flavor on it's own, there are plenty of things to season it with. When the weather is cool and I have the time, I'll cook a pot of dry beans and freeze the leftovers. If I have no leftovers, a can of beans is quick and handy. I rarely have meat at home so beans are a good alternative source of protein. Beans are an amazing food and a staple for me. Love 'em!
  14. Call me old fashioned but I like the "throw-back" ticking mechanical timer. Heck, my old Toastmaster didn't have a timer at all and I used a wind-up mechanical plastic chicken-shaped timer with it. Anyway, the Oster wins for me, digital or manual. In my mind, the only thing "smart" about the Breville is the marketing and, yes, I was taken in. The Oster can do anything the BSO can plus a lot of things it can't. Decided that side-by-side took up too much counter space so I've stacked them so. I'll use the BSO for small things and the DDO for large things. Between the two of them, I don't expect to ever have to buy another portable oven in my lifetime. In the meantime, the weather is becoming more conducive to baking in the Arizona desert and I expect to do a lot of it this Fall and Winter. Happy Baking!
  15. Very interesting on steam vs boiling. As for broccoli, I microwave it frequently. I first microwave the stems and then put in the florets and finish them all off together. Apparently, there are several varieties of broccoli and it seems to me that the ones with the coarser florets have a stronger, more bitter, taste and odor. For that reason, I try to buy only the fine-floretted varieties.
  16. Thanks for all of the interesting answers. I do most of my vegetable cooking in glass bowls with glass lids. I don't add any water to steam in as the vegetables seem to have enough of their own and, indeed, there is usually a little liquid in the bowl after cooking. At least until I retire and have more time, I'll probably continue microwaving most things. It's nice to know the alternatives, though.
  17. When my wife died fifteen years ago, I dutifully followed her cooking examples as closely as I could. One thing she did was to steam vegetables so I did the same. I noticed that the water left in the steamer was of the color of the vegetable when it was ready and I wondered how much flavor and nutrition was lost to the water? I also didn't want to spend a lot of time cooking when I got home from work because I was tired and hungry so began microwaving my vegetables, without any added water, instead. My question is, which is better and why? Are there some vegetables that respond better to one method or the other? Is there any reason not to microwave? I've been wondering for many years but never thought to ask. . .
  18. I never cook meat at home but will eat it if I'm out. However, I don't really care for prepared foods, much preferring to put the individual ingredients together myself. A good recipe for veggie burgers, sure. Already prepared veggie "meat," no.
  19. One more pizza in the BSO. This time, I preheated for two minutes after the "preheat" beep before I put the pizza in so that it would be close to the set temperature. Again, I didn't bother to rotate it during baking because it seemed to come out evenly enough baked the last time. It came out pretty close to perfect at the end of the pre-programmed time. It was actually darker than it appears in the photograph. The BSO works well for pizza and anything that isn't too large or too tall. If one can live with these limitations and has limited counter space it would be a good choice though I imagine there are less expensive options that would do as well.
  20. Baked brownies Saturday in the ODO. Why the tall ODO for brownies? Because the usual 9" X 13" pan with "tabs" for handles will not fit in the BSO. This goes for 9" X 13" pyrex baking dishes too. Note that there is plenty of room in the ODO. While we're on the ODO, the control knobs are large and very solid feeling compared to the wobbly controls on the BSO. Needless to say, there was no problem baking the brownies.
  21. Guess it's time for me to 'fess up that I have a "few" cook books. Before my wife died 15 years ago, I had a few baking books and she had a few cook books. In the interim, I found it comforting to read about all kinds of food and recipes and found a number of economical sources to feed my habit. I rarely cook or bake directly from a recipe but just use them for ideas and hope for the best. I have a weakness for large and beautiful cookbooks even if they are less than useful for actually cooking/baking from. In addition to what you see, I probably have half again as many spread out in my regular library shelves with other books. Yes, I have slowed down considerably but occasionally find one that I "can't live without."
  22. Since I'm usually only baking for myself, it's going to be a long time until I have many comparisons from one oven to the other. In the mean time, well known baker Rose Levy Beranbaum had an interesting comparison of a bundt cake baked in the Breville oven and a Panasonic oven. I'm not surprised that the top is darker on the BSO cake since there is little headroom and the top elements can't be disabled or turned down. It's interesting, though, that the crust of the cake in the pan is just the opposite. Here is the link: http://www.realbakingwithrose.com/2016/08/know_thy_oven.html
  23. Came across the Bellini by Cedarlane BMKM510CL Kitchen Master this morning. Does anyone have any experience with this? Looks to be similar to the Thermomix. Manufacturer's website: https://www.cedarlaneculinary.ca/Products/Detail?code=BMKM510CL Amazon website: https://www.amazon.com/Bellini-Cedarlane-BMKM510CL-Kitchen-Master/dp/B00EKK9OXA/ref=cm_cr_arp_d_product_top?ie=UTF8 Not inexpensive but much less than a Thermomix. Not sure that I would have any use for it but looked interesting.
  24. Here goes! 95% of my baking is bread (including pizza), cake, and cookies. This weekend, I baked the fourth pizza in the BSO since I got it about six weeks ago. Here are the before, during, and after photos. I used the standard programmed setting for a 13" fresh pizza which was 14 minutes at 450F. I put the pizza in after the pre-heat beep which, as those who've read the instructions, means it was 80% up to temperature before the door was opened. I baked it without rotating just to see how evenly baked it would be. It turned out pretty well, baked about to my taste and fairly even. I haven't tried the ODO for pizza yet but probably will when I get or find a larger pizza pan to take advantage of it's larger size. Since I'm the only one who's going to be eating it, 13" is big enough and I'll eat on it for a week. Taking the distance of the heating elements from the pizza, I suspect the CSO will be the winner, especially if speed is taken into account. Time will tell, though. One annoying thing about the CSO that I haven't seen mentioned is the fact that it pulses the heating elements about 8 to 10 times per second instead of just turning them on and off every minute or two like a conventional oven. What this does, in my case, is put an annoying flicker on the fluorescent lights in the kitchen. I thought there was something wrong with the lights the first time I used the BSO until I figured out that it was causing it.
  25. Thanks for the warning, I'll keep an eye on it. And I liked the pan because the pizzas slide right off! Yes, there are a bunch of settings for various things but none of them will turn down the upper heating elements enough to minimize scorching of tall items. Guess I should know better by now about anything with "smart" as part of it's name. Incidentally, the ODO does not come with a pizza pan but I guess that can be sacrificed for $100 or $150 less. Other observations are that the BSO consumes a maximum of 1875 watts while the ODO consumes 1500 watts. With the smaller size of the BSO and the additional power, I would expect it would be able to reach a higher temperature and do it sooner than the ODO. I notice that the cabinet of the BSO runs noticeably hotter than the ODO or the old Toastmaster. The Toastmaster actually has some insulation between the heating cavity and the outer cabinet while I suspect the BSO does not. The Toastmaster temperature control was calibrated up to 450F but it would never reach more than 400F no matter how long it was on. Will have to check the BSO and ODO to see what they'll do. The BSO and ODO are both made in China, of course. Expected on an inexpensive item but always disappointing on a "premium" item. In the meantime, I'll be doing whatever baking I need to do and observing as I go. Going to make the most of having both ovens and looking forward to cooler weather down here in the AZ desert so I can do more baking soon.
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