AlaMoi

I/we prefer the slightly browned aka 'country style' - just about everyone is a favorite . . . - just cheese - western/Denver - mushroom & onion - tomato & scallion - ham&cheese. I save&freeze diced spiral ham (Easter thing . . . ) for later use - cheese&sausage oddly, no "beef" stuff in the mix . . . might have to play with that.... btw, my "Blue Diamond" ceramic pan has officially transitioned from "non-stick" to "stick" so I'm having to revert back to real Teflon for eggs & crepes....

. . . and here comes the luddite . . . beans classically are not fast food. flavors, in oh so many circumstances,,,, take time to develop. InstaPot/pressure cooking/etc make things go faster but . . . . maybe not so tasty. I do (most) bean dishes from dry - soaked overnight - cooked in an open pot. it takes longer - but the flavors added in the cook-phase have time and opportunity to have the desired effect on the beans proper. all manner of chili - all manner of stuff peppers - all manner of casseroles . . . . now - not everyone has the "time" possibility - or the "desire" - to do 'long preps' - but if you're looking for flavor, I'd recommend the low&slow approach vs: "instant beans"

well, here's the first attempt - classic no-knead proportions, baked in the Baparoma with steam.... good bread, nothing close to a baguette tho . . . next up AP and cold proof . . .

Host's note: This post and several responses were moved from the topic Worst Kitchen Product Ideas - v.2024, which is the source of references to blinking lights and computer codes. hee-hee! I don't "stock" per se "mixes/blends" - DW has been known to buy stuff like "Italian seasoning" - but I prefer to portion out the individual 'stuff' meself. 86 is a good number! I like it! spice on! we're not fans of highly spiced/hot spiced dishes, hence many of the 20-alarm bottles don't get a bed in my cabinet. but, , , , we survive . . . . some special stuff get purchased 'per dish' - shichimi togarashi is one. little vial.... used lately "post original need" in a stir fry . . . oh boy.... it is really hot - future use will be only in mini-pinches! I have a vial of saffron for "Amish Chicken Corn Chowder" - now . . . . that's a contradiction in existence, because the Amish are very thrifty and would never be buying saffron threads . . . . for anything . . .

it'll take longer to input the recipe (i.e. what spices you need . . . ) than it takes to find them. . . . . just counted . . . 45 dry spices in my cabinet + liquid stuff (stored separate area) I suppose it could work if you only cook by QR codes. my cabinet . . . left is "newly installed" . . . right is reality . . .

unless I'm missing something? yes. they have a bunch of wireless stuff.

uhmmm, "has a little LCD reading " and no app implies the readout is on the probe? wherefore art it 'wireless'?

oh, parchment I got - indeed. there are multiple 'methods' in history used for a 'contained' rising. alot depends on how stick be thy dough . . . I got a Baparoma thing as it has a perforated tray above a 'water well' - having steamed loaves, I was hopeful but it never lived up to expectations.

@blue_dolphin we're on the east coast - they were getting cold, so . . .

had a 'cupped' doohickey for shaping-as-it-rises. got rusty, tossed it. as I pondered, I do have a Baparoma 'original' pan with inserts/etc. tried their "recipes" multiple times with 'just not worth it' results - stuck in the dust bin - but now pulled out as a good resting/rising option for the mini's. no-knead, rolled thin after first rise, will be my first stab....

this is the prep for tomorrow's brunch (strawberry) crepes . . . I only do these when local strawberries are available. the 'small dice' is essential for a good rolled-up crepe....

thanks for the recipe/tips! I'll give the small ones a go - we do love fresh bread! will keep you posted on my progress . . .

@OlyveOyl - gosh those look great! we're empty nesters, so baking mega stuff generally does not work out well - homebaked no 'preservatives' means eat now, or else . . . (g) could you give your recipe/amounts and any special technique please? generally I use a KA lift bowl mixer, but I have . . . somewhere in the dusty corner . . . a FP

there are a number of brands that make a 24 wide stove - oven&cooktop. gas burners, electric oven. however all the ones I saw require 240v for the electric oven. I know you specified 120v, is your rv wired for 240v? how many wires on the plug-in? if indeed you rv can only supply 120v to the oven, that's likely why it can't get to higher temps.

like so many things, the "original" is not to be 'proven with rigor' this site gives the history - which apparently is traceable - and a raft of ingredients & prep. the major issue is the definition of 'Torte' - distinguished from 'cake' - by the use of nut flour vs. wheat flour . . . sorta' maybe perhaps and 'could be' . . . https://www.kitchenproject.com/history/BlackForestCake/index.htm

. . . . which I'm guessing means no. yes - that the best guess available because . . . . one has to muse....what exactly/else is used by AlClad in the 'layer' - which mebets they're not gonna' tell you . . . it's a good heat conductor - just a substitute for copper?

if there's a widespread prolonged outage, you won't find ice or dry ice anywhere. and, as pointed out, dry ice is really frozen CO2 - one pound (and that ain't much!) sublimes into 8.xx cubic feet of carbon dioxide. without any electricity to exhaust, not a recommended solution. as for the info sheet - perhaps one should save all the explanations and pontifications for after the 'emergency' - and reduce to a checklist type thing. "If this happens, do this: . . . . "

I have an older model of the OXO, and I luv' it! two comments: #1 - it does take a bit of practice - it's different. but in short you'll be able to slap it on and twist away.... #2 - apparently some of the catch/can at sea factory ships have bought new canning equipment - and the OXO won't work on them. got some tuna from Costco and wound up using the ole' C-Rats P-38 . . .

have you tried "velveting" the beef for that salad? looks scrumptous! we have a "Mongolian" dish - uses ramen+veggies - that I top with velveted beef. strips coated/tossed/left standing in corn starch followed by a fast pan sear in shallow oil. the beef really stands out in a "salad type" dish

there is a real Vienna sausage "style" so to say - very long very thin 'hotdog' shape . . . (like so many other things . . . goes by many different names in German speaking areas) if you glued all the little pieces in the US jar stuff back together, you'd have one!

you know.... I wonder about that . . . not too long back French bakers were very upset with the cheap machine produced baguettes - the mass produced low price threatened their business... because . . . yes, people are price sensitive. that sort of thing happened in USA long long time ago - today there are very very few local bakeries - it's all mass produced in a cello wrap inside a LDPE bag . . . . we have one, exactly one, European immigrant still doing a patisserie type business - no bread, just really good (and really expensive) pastries. anytime I drive by I stop and buy - stuff I should not be eating . . but I want to support that business . . . went to school in Germany in the mid-60's. went back, with family & dog, for a multi-year 'foreign assignment' in the 80's. the changes from butcher-baker-candlestick maker 'small shop' to chain "everything" set one abashed. visiting friends/etc 90's-2000's weekends (during business trips....) shopping was still 4-5-6+ shops on 'long Saturdays' - really, it was one shop for "toast bread" and a different shop for Broetchen, and . . . and it only got worse up thru the 2020's . . . hardly any small artisan shops/products remained - those that remained shifted from 'own products' to vacuum sealed sold in plastic 'massed produced' offerings. we've lost a lot - but "progress" just does not give a hoot . . .

very true. from a practical standpoint many smaller companies that produce really excellent products . . . don't have the where-with-all to mount a 'national distribution' and then there is a 'production capacity' issue. example: get a Walmart 'contract' - yer' gonna' need a whole lotta' the stuff . . . the effects of which show up at places like Costco: they have it, next week they no have it. . . .

(sigh) . . . just like every other "10/100/1000 Best XXXX" the two mega-issues: #1 - definitions are not the same everywhere. tomato sauce, marina, pizza sauce . . . all on the same shelf. #2 - "preferred" tastes are not the same for every person/group/dish/cuisine/culture. for pizza I prefer my home-froze 'semi-stewed' tomatoes, de-watered. very fresh sparkly flavor. DW is current swooning over brand "Classico" for pizza - they have multiple 'flavors' and as a total-blocking issue.... many of the brands are not nationally/widely available! e.g. Monte's - never seen/heard of it . . .

had one of those lift pans. the 'non-stick stuff peeled off in short order and the steel rusted. went in the dumpster.