lindag

Making bread. Every part of the process, from start to finish. But especially the aroma of the loaf baking in the oven. Divine.

The KA 7-quart mixer is available thru Sunday at Williams-Sonoma at 10% off. Reg. price is $549, so a $55 discount. This may be more than some want to pay but for a hefty mixer it's a great deal.

I buy my Noah's bagels from Costco...two bags of 6 bagels each. At home I line up the 12 bagels and slice each using Scoop's method, i.e., bagel on its edge, hand over the top, slice down with my serrated deli knife. I've never cut myself doing this (however I have cut myself MANY times doing other chores)...my thinking is that when I'm doing the bagels I am totally focused so I have no slip-ups. When I've cut myself I've found that I was distracted.

I recently installed an airprinter for use with my ipads. It's fantastic; I find a recipe and touch print and there it is (two sided option as well). One of the best purchases ever. Now I don't have to run upstairs to my office to fetch my copies. Mine is the HP Envy all-in-one color - connects via Wi-Fi.

I made a rustic potato soup with kale and kielbasa and chicken broth instead of milk/cream. Recipe from Cooks Country. Just wonderful!

Due to my location I find that I do most of my shopping for dry goods on Amazon. There simply is no shopping here that can approach their selection. Like you folk, I opted for Prime several years ago and it has saved me lots on shipping though I've no way of knowing just how much but I do buy a LOT from Amazon and they have waived my annual fee as well. It's a wonderful deal for my situation. I also have received truly amazing customer service from them, unlike that which I've gotten anywhere else. One of my Kindles stopped working and they replaced it at no charge plus overnighted it to me...no questions asked, just that I return the old one to them (also at no charge)...this was a value of over $400. Edited to correct spelling error.

Set my electric pressure cooker on my ceramic stove top (to save counter space) and accidentally bumped the knob turning the element to HIGH. Went outside to do something in the yard and when I returned the entire cooker was melted onto the burner...I was able to save the lid for whatever that was worth. I was also able to save the stove top; there was no discernable damage done and it actually cleaned up perfectly after a couple hours cool-down time and a bit of scraping with a paint scraper and some cleaner.

I have continued to watch The Chew despite the REALLY bad premiere and it has gotten a lot better. I agree with everything you've said, Pierogi, about the show. There is a lot less of the everyone-talking-at-the-same-time and less chaos. Now it seems to move along more smoothly. The hosts seem to understand their roles better.\ Now, if only they'd stop with the screaming and yelling audience! Why do we need that? It's the main reason I can't watch the morning network news shows...all those people jumping up and down, screaming and waving and mugging for the camera. I often wonder what it is that makes them act like that in public.

Bill44, or anyone else who knows: I have a 9-inch Pain de mie. Can you help me determine how to scale a recipe to fit this pan? Is it possible that the weight of the dough is the key? Say, using a 1.5 lb. recipe? Many of the recipes I've seen are written for a 13-inch pan. Is there a formula similar to that given for the larger (15-¾) pan?

Agreed. The premiere episode was bad, bad, bad. And I really wanted to like it. A lot. Let's just hope that there will be a lot of tweaking going on over time. Too many cooks spoil the broth. Get rid of Daphne, she adds nothing to the experience.

Bob's Red Mill has them. Here.

I watched the premiere episode of her show yesterday and really enjoyed it. Would I make mashed potatoes with a pound of butter and a half pound of cream cheese? No, but she's entertaining and likeable and her lifestyle is different from the others. Rachael Ray makes me run screaming from the room, Paula Dean is a pig whose every other word is y'all to the point that she sounds icredibly ignorant, Even Giada has gone Hollywood - what's with the mugging and the cleavage? At least Ree seems like a decent, personable everyday real deal.

Emily, Thanks ever so much for posting the Sandwich Rye recipe. I followed the recipe to the letter and it came out absolutly perfect. Wonderful flavor and texture. Linda

Yes, W-S has indeed changed its lifetime return policy. It was getting screwed by people who'd deliberately damage items merely to exchange for new. (Among other things.) I'm amazed that they were able to keep on for as long as they have. When I lived in Portland I used to shop there often as it was just such a cool place to wander through. The only item I ever returned was a bread machine which had walked itself off the counter (this on the day before Thanksgiving). They replaced it with a newer model than the one I had since mine had since been discontinued. That earned my loyalty.

This is KA's brand new 7-quart, super powerful model. If you're in the market for a new mixer and you're a bread baker or make large recipes, this is the one to get.

Responding to Norm who recommended the resin sinks...please, think again. I've had two Blanco resin sinks; one white, one black...both were awful to keep clean. Think, impossible. The white was pretty until it inevitably became etched enough to show marks. The black was simply a disaster. All in all, since I've had every imaginable type of sink over my many years, I'd only recommend a high quality stainless. It looks the best of all of them after years of use.

Additionally, with the French Door style fridges there's all those extra interior walls that take up extra space that is better used for food storage.

I have had a fridge of every design expept for the French-door. My preference is overwhelmingly for the side-by-side. I use my freezer a LOT and it is simply more organizable than the big box drawer on the bottom where everything is shoved in together. My side-by-side has all these handy shelves that cry out for organization. I also have two free standing upright freezers and another refrigerator-only fridge in the garage. (I seem to be a bit food obsessive.)

A widow now, I still look forward to the cocktail hour. So I will generally prepare a gin & tonic made with (ugh) diet tonic - due to the ever-espanding waistline. It's impossible to find a decent diet tonic though that's available in less than a litre. So now I have to make my own...I'm using the Sodastream® charger and their syrup. It's actually not too bad although I miss that 'bite' that real tonic water has.

Anyone tried a roux in the pressure cooker? roux in a jar

I just began using pressure cookers within the last year and have become a major convert. I have several cookbooks devoted to this method but one that hasn't been mentioned in this thread that I've found to be invaluable is: Janet Daily's The New Pressure Cooker Cookbook. I own several Lorna Sass books as well as Miss Vickie's and a few other odd ones but I really like Daily's book. It covers beans really well (which I've been cooking non-stop; I think I'm trying to do every type I can find.) She also cover vegetables well and there are lots of good recipes there. Most recently I've been cooking red beans and rice, Hoppin Jon, Bean and Bacon Soup, Short Ribs, Barbecue Ribs...everything seems to be well-infused with flavor. I haven't tried stocks yet as I have several containers in the freezer however I'm excited to read about others' experiences here.

Just thinking about candy makes me yearn for the Turkish Taffy of my youth. And my sweet tooth is all but non-existent.

For those who can afford its rather steep price the answer is definitely the Technivorm. I've gone thru many coffeemakers over the years and I've never had one this good!

A good way to keep from tripping on the rugs you use in front of the sink (or anywhere else) is to use a small piece of double-face tape at the outer corners....works like a charm and it's easy to do.