Cyberider

Hello fellow Arizonan! I do but they're at home. I'll try and remember to bring one in to work tomorrow to share.

I use fresh mangoes from time to time and the residue is very sticky. Can't say whether there is anything else in the frozen mango chunks but one would think it would have to state that sugar was added if it were.

I got one of the old-style Vitamix's at a yard sale for $10 about 20 years ago. Used it for milling small quantities of grain before I got a dedicated grain mill. Now use it for occasional blending jobs. Compared to the cost of the new ones, these are bargains. And, according to the instruction manual, it's normal to see sparks coming out the bottom during blade reversal!!!

I was thinking it had more to do with the quantity rather than the quality. I think I used the regular Challenge unsalted butter. Bought it on sale and had it in my freezer.

My favorite is mango bread. Seems to be a favorite of everyone I've given some to as well.

I made the peanut butter cookies Saturday. Needed cookies and had lots of peanut butter on hand. The cookies had more butter than a previous recipe and the nutmeg added an interesting touch, even if I can barely taste it. They held together better than the previous recipe and tasted better too. Maybe the butter?

I, too, have been less than successful. When, I am retired and have more time, I will try again. In the meantime, I need to feed myself, not the starter!

Finally got mine yesterday and had a chance to page through it briefly. The photography is impressive with bigger than life photos, some of which are so beautiful as to be mouth-watering. The text type is of the thin and gray sort but still readable by these aging eyes. The titles for each recipe are also a thin type but in color and some of these, particularly the light orange ones, are hard to read. Wish they wouldn't make the print so "artsy" but, instead, make it easier to read. Some of the photos look pretty appealing, though, and I'll be tempted to try a few recipes when I have time.

They also need to make the oven about 3" taller. Between the two, it would be so much more useful.

My copy is finally supposed to deliver today. Don't know what took Amazon so long to ship it. In the meantime, I got this which is potentially of more interest to me:

How did we survive this long with cookbooks in the kitchen?

Can't help but did find your web page very interesting. You've got some beautiful creations that undoubtedly taste as good as they look!

I can see from the comments that everyone needs this book as much as I do. On that note, I ordered about ten days ago and Amazon still hasn't shipped it.

Good find, Andie. I recently discovered that Jet.com carries a lot of White Lily and Martha White products at what I consider good prices and deliver quickly. Been eating a lot of corn bread lately and plan on biscuits and gravy as soon as the weather cools off. I like ordering online and not having to go shopping, especially among "Walmartians."

The water has to boil and vaporize in order to build up pressure. Sounds normal to me.

I had a mini-infestation a few months ago. First a few small flies and then more and more but I didn't discover the source until a few weeks later. They turned out to be coming from a recently purchased (several months previously) bag of dry beans. I've never had that problem from a bag of beans before but once I got rid of them, the fly population decreased and, fortunately, didn't get into anything else.

Am looking forward to my copy. I caved in and bought it so I could get free shipping on some other stuff I needed.

And costs as much as a one-pound "brick" of active dry. . .

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!

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.

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.)

Won't work because I'm skinny and don't drink.

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?

Welcome to the forums! There's a lot of knowledge here and it sounds like you can add some of your own.

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.