lindag

I ran across a recipe this week for rolls made with oat flour (along with other flours). I'm wondering what oat flour brings to the party that the others don't. Anyone know? Here's the link: http://www.seriouseats.com/recipes/2014/07/soft-salami-bread-rolls-recipe.html?ref=box_latest I plan to omit the salami.

I ran across this recipe just this week: http://www.seriouseats.com/recipes/2014/07/soft-salami-bread-rolls-recipe.html?ref=box_latest and I'm just waiting for my oat flour to arrive. I am going to omit the salami, however. Anyone tried this yet?

I've had a microwave in my home since the very first model came on the market in the 70s, the Amana Radarrange. I simply wouldn't be without one since it makes my life so much easier. I don't really cook in it but I use it for many, many other things. I use it every day, at least once.

I apologize. Reading my post back to myself I do sound harsh and unsympathetic, which I am not at all; I wish I had not used the pharase 'suck it up'. I do get that you've really tried to work through this problem and the customer hasn't made it easy. I really hope you all of you will be able to work this out. It may be that there's a good life-lesson to be learned here.

After following this topic for some time it is my opinion that you and your server really need to stop and take a wider view of this situation, i.e., this is just one customer, one tiny portion of your whole, large clientele. Do both of yourselves a big favor and just suck it up. Forget that he's a lousy tipper and concentrate on the big picture. And make sure this server adjusts her attitude. If he is, however, harassing people, that needs to be dealt with.

I bought a pair of Calphalon pot holders several years ago. The long ones with the silicone stripes on the fabric. Love them!!! I got black so they'd stay looking cleaner a little longer. Best potholders I've ever had and I feel like I got my money's worth out of them. And, they're still going strong after all this time. Sometimes (often) you get what you pay for.

Sorry for not being more specific; it was an older post of yours that I was reading. I am using the Sideswipe blade which is made for most every size of Kitchenaid. Do they not make one to fit your machine?

andie, Have you tried any of the aftermarket mixer blades? I bought the one made for my 5-qt. lift model and it almost entirely eliminates the scraping down. Well worth the price.

Yes, it looks like the limes are finally back. I bought a big bag from Costco and since I really only use them for Gin & Tonics, I squeeze a whole lime into my drink (the limes are fairly small and I need to use them up before they go bad). Sometimes the acid is a little over the top, but overall okay. I used to take the whole bag and squeeze them into ice cube trays but I've found that over time they lose most of their flavor.

I don't 'get' Hugh Acheson. I saw him as a contestant on one of the Food Net cooking shows a couple years ago and then all of a sudden he's a judge? I've obviously missed something here. And the reason I even care is that I've always thought he was über creepy.

Tom, I actually think yours is a really excellent question; I see many, many recipes that tell you to bring meat, poultry, etc. to room temp before cooking. I pretty much do what others here say and leave things out for 30 to 60 mins. depending on the size, etc. Since I'm a bit of a lazy cook, I often don't take my protein out of the freezer until the morning that I'm going to cook it. I let the item thaw on my granite counter and sometimes I'm a little careless about how long I let it hang out there. Haven't gotten sick yet.

Where I live the only option is Walmart for (frozen) shrimp unless you want to buy the previously frozen stuff at Safeway, which no doubt is the same. So is the only option not to buy shrimp at all?

To me, about the best fragrance in the world in bread baking in the oven. Takes me back to childhood when my mother baked. For some reason (could it be that in those days people used fresh yeast? The stuff in the little bricks that was refrigerated? Whatever, there was moist, yeasty aroma to my mother's bread that I don't get from today's baking.

Wow! Wow! I just paid $7.99 for that same sized bag at my Costco. But never mind, I'm just happy to be able to get decent limes again. I go through a lot of them (when I can get them).

Thanks, Barb, I'll look in it.

Where I live it's hard to find real Yukon Golds; we're usually offered what's called just 'gold' potatoes. BTW, in another thread here there's been conversation about steaming potatoes (and eggs) as a better alternative to 'boiling'. I haven't tried it yet but I sure am going to do it.

I have to agree about the heat that's generated by gas burners, it's the first thing I found on my list of negatives. In my house, I'm limited to a 30" slide in range (unless, of course I wanted to gut my kitchen, which I don't). I'm seeing a lot more choices now than were available around here a few years ago. When I looked then I was limited to an Electrolux model (which had lots of negative reviews). I'd love to hear what's a good and reliable model to choose these days.

I find this topic fascinating, particularly Barb's input. My current home has the first gas range I've ever cooked on (despite the fact that I've been cooking for a very long time). We replaced the old range which was electric when we bought the house. I'd always wanted to try cooking with gas because I'd heard it was so much superior to electric. We bought a dual-fuel range because I love to bake and wanted the electric oven and the self-cleaning capability. Well I quickly learned that there are a lot of negatives with a gas cooktop; all of which were mentioned above. But then, there wasn't really the option of an induction range, or at least in my mind. Now, reading what I see here, I'd love to change out my current range for a better induction model. I am a home cook, certainly not a chef, and I don't want or need a 'professional' range. You posters have really gotten my attention and I just may begin to think about adding induction to my kitchen.

I've been using a Zojirushi rice cooker for at least 6 years and I absolutely love it. It cooks any kind of rice and porridge imaginable. Love the timer as well as the keep-warm function. If the rest of the dinner runs over time my rice is still perfect and kept warm.

Since I make tea for myself only, I've been using the pod method. It's easy and fast and I have it freshly made each time. I have a Keurig machine and I buy the ice tea pods from Amazon (the ones that are tea only with no lemon or sweetener. Although I don't care much for the pods for coffee I do use them occasionally for iced coffee, again, it's really better than one would think. For my coffee, I prefer it brewed in my Technivorm.

I've never steamed eggs before, nor have I ever steamed potatoes for potato salad. I think my life has been changed and I can't wait to try that method.

???

The only sound that comes from my KRs is the normal 'hissing' that goes on. Maybe you have the heat set too high? Do you put it on high heat until regulator pops up and then turn it down as low as possible to achieve the correct pressure?

The cookies that I can't have in my cupboard (lest I eat them all at once) are Biscoff. I think they're my favorite ever!