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  1. Maggie, did you shape the loaf 10 inches long by 8 inches wide as the recipe directs?
  2. You can find the sauce recipe here (scroll down.)
  3. Reporting back... My Christmas plum pudding was spot on. I couldn't have been more pleased. Took a picture as the flame died down.
  4. I grew up having a plum pudding for dessert every Christmas. My great-aunt Violet always made it. Sadly, no one asked her for the recipe. I have the recipes for the accompanying hard sauce and brandy sauce, and have the same pudding basin she used. Would like to make something close to what I remember, dark and rich. So, after mulling over dozens of recipes, I made a pint-sized pudding on Sunday. Here's the pudding basin... Butter the basin and fill with batter... Cover with buttered parchment paper, wrap with foil, and tie to secure... Steam a few hours... The pudding has firmed up now, looks and smells pretty good. Will store it in the fridge for a month. Of course, the proof of the pudding is in the eating and this will have to wait until Christmas. So, I'll report back then.
  5. Another good source: Gourmail
  6. Thanksgiving is my favorite holiday; the history, and our traditions are fascinating. Here's another short article: Piecing together the first Thanksgiving meal
  7. Interesting article and reviews. This book sounds very good. Thanks, Melissa.
  8. The confusion might be because in English "ie" is pronounced like "eye". As in: tie, pie, die, lie... The German "wiener" doesn't fit this rule and is easily misspelled "weiner." And an owner can name their establishment whatever they want. Krispy Kreme comes to mind. Anyway, I don't want to derail the original topic here. Back to wonderful hot dogs...
  9. No. Vienna is "Wien." And it's Oscar Mayer wiener, shortening of wienerwurst, from German Wiener "of Vienna" (from Wien "Vienna") + Wurst "sausage." BTW, Wiener Würstchen are called Frankfurter in Vienna and all of Austria. Same for wiener schnitzel —Etymology: German, literally, Vienna cutlet. In German, weiner is pronounced like "viner."
  10. Okay, made these yesterday. Used the same formula as before, although this time used all bread flour and kept the dough as wet as possible. Cooked them on a griddle, which is a bit more tricky than just popping 'em in the oven. Lots of nooks and crannies in these, very authentic-looking English muffins. Tasty, too.
  11. I have a Russell Hobbs stainless steel cordless electric kettle. Very fast.
  12. I made Beatrice Ojakangas' Danish recipe from Baking with Julia this summer. Very pleased with the results, really superb. And being able to watch the video first is a big plus. You can see the butter and layers in the dough here... Baked Danish... Close-up of flaky layers... Drizzled with glaze... Fresh strawberry jam and pastry cream...
  13. Thanks for the kind words. Next time I will cook them them on a griddle, just to see how they differ.
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