lindag

I've been using my Salton Electronic Kitchen Scale (my model no longer available) since 2006. It cost $60 tjen and was well worth it. I use it every day (no exaggeration) and I think I've only had to change the battery once, maybe twice. Bought it from KAF. It's similar to this one. Kitchen scales have become a whole lot cheaper since then.

Today's recipe is KAF's Vermont whole wheat honey oatmeal . Just out of the oven it smells wonderful. Destined for sandwiches. ETA: Forgot to post my picture.

Very, very rarely. Last time was a couple years ago when my prime ribs was tough and overdone.

Are you wanting a hand-held model or wall-mount, or does it matter?

King Arthur's AP is said to be a higher protein than most, do you know what percent it is? I keep a supply of their bread flour on hand (used to be named Sir Lancelot but now is just called bread flour).

A simple to prepare drink that I enjoy often in the summer is Mason Jar Bourbonade. in fact, now that I think about it, I may just have one tonight.

Some grocery chains here play the most god-awful music, and it's very loud as well. I don't know who this is for, certainly not me.

I brought home some take-out from a neighborhood restaurant a few days ago. It was prime rib vegetable soup. It was SO good I decided to make a pot of my own (using chuck roast). I bought tons of vegetables, from kale, leek, corn, turnip, green beans, carrots, celery and potatoes. My gosh it is so good. Best soup I think I've ever made. Just hit the spot on a cool day with some homemade bread.

I ran into the same problem a few days ago when I was making a (CI) recipe for Almost No Knead Bread. I was doubling the recipe and ended up with a too-wet dough. After resting it overnight it was way too slack. I added about an additional cup of flour but it was still overly soft even after an additional three hours rise. I put it into my Breadpot and into to a cold oven,. then set it for 450ºF. Baked for 50 minutes, removed the lid and baked for another 10 minutes. Miraculously, it turned out fine.

From the camera angle that fridge looks massive. I wish mine was twice a big as what I have, and mine's not small.

Well there was that turkey. 😀 What a pretty hotel.

Does the micro exhaust to the outside? I ask because it's something that is lacking in my kitchen.

Please let us know how this turned out.

I think a big factor is how cold your fridge is. i keep mine at maximum cold. Recently I put a frozen chicken in the garage fridge and three days later it was still rock solid. (I like my beer cold.)

Actually, yes, I have. My favorite source for dried fruits and veg. happens to be sold out of strawberries at the moment.. But I will definitely order some when they're back in stock. North Bay.

These are my favorite wine glasses. I seem to go through a lot of them because they're quite fragile. I do wash them in the d/w but that's now where they get broken. They're more likely to get bumped or knocked off the counter;

Where I come from if the door is closed it's ocupado.

Thanks for the tip about pre-cooling time, I must have missed that when I didn’t read the instructions 😁

Be sure to show us the new freezer when you get it...nothing gets me going more than available freezer space! I have two uprights and yet I still lust after a new chest style. (If I could find any kind that was self-defrosting I'd buy it despite any amount of common sense.)

I read the Amazon reviews which led me to the Cuisinart. There were actually some who had compared both and preferred the Cuisinart. I only ever had the small Cusinart ICE-21 about 10 years ago and didn't care for it and gave it away.

Unfortunately, there's a paywall to get to the recipe.

I got the Cuisinart ICE-100 so I wouldn't have to pre-freeze each bowl. I tried it out yesterday for the first time with the strawberry recipe. It churns for quite a long time....the booklet says approx. 50 minutes. It's kind of loud, like I think all of the machines are. I've been checking various sites on the web for different recipes but I'm stuck on wanting to make creamsicle flavor.

So, on a whim I bought a new ice cream machine and I want to make some different flavors. Yesterday I tried my hand with a recipe for Strawberry Ice Cream from the Cusinart recipe booklet that came with the machine, Sadly, the strawberries had little flavor. I'm sure that as the berry season progresses the outcome will be better. Next I want to try to make an Orange Creamsicle ice cream...I remember how good those creamsicles were when I was a kid. Any one have a recipe for this that tastes like the real thing?

Wow! What a picture!

Your description is good, I can easily see you putting it on.