Toliver

Not to quibble but Bisquick wasn't really marketed as a money-saving product. It was originally marketed as a time-saving product. My aunt (who raised my mom) always had a weekly baking day where she would bake the bread and rolls and kolaches from scratch for the rest of the week. When Bisquick came along, it meant my aunt was able to get her baking done more quickly. Granted it didn't save that much time but perception (and marketing) is everything and she thought the Bisquick saved her time. That's why she and millions of other housewives embraced "modern products" like canned condensed soups, Bisquick, etc. I'm sure from-scratch pancakes taste great. But when you're raised eating pancakes made from Bisquick, that's what you tend to prefer.

Found this morning... Previously published in hardback as "Mr Todiwala's Spice Box" Cyrus Todiwala's "Simple Spice: 120 easy Indian recipes with just 10 spices" Kindle Edition $.99US I am a US Prime member and the price you see may vary. edited to add that all of the James Beard titles that were on sale are no longer on sale.

And don't throw away the pineapple rind. You can use the rind to make Daisy Martinez's Spicy Pineapple Vinegar (click).

Thanks for the response. That's interesting about the flavors being "tamed down". There's an Indian buffet across town that I try to eat at when I get over to that area. But other than that restaurant, there's a paucity of Indian food here. I'd welcome the Curry Up Now restaurants if just for the added variety.

And I just stumbled across this cocktail/spirits book that looked interesting:. No recipes (I believe) but a journal of sorts of the author's travels searching out spirit makers: Thad Vogler's "By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail" Kindle Edition $1.99US I am a US Prime member and the price you see may vary.

"Curry Up Now" is currently a San Francisco Bay area chain of fast-casual Indian food restaurants. You can read more about them here (click). They're going to launch statewide soon. I am curious as to how good the food is. Has anyone up in the Bay area eaten there? What's your opinion? How's the cost versus what-you-get-for-it ratio?

The Amazon Fire Tablet (10") is on sale at Amazon today...not sure how long the sale will last. Fire HD 10 Tablet with Alexa Hands-Free, 10.1" 1080p Full HD Display, 32 GB, Black - with Special Offers If you bump it up to the 64GB storage tablet with no special offers (meaning "no ads"), it only adds about $50US to the sale price.

It started with my daily BookBub email and I fell down an Amazon Kindle ecookbook rabbit hole... "Alton Brown: EveryDayCook" Kindle Edition $1.99US There are a lot of recipes from the cookbook posted on this book's Amazon info page. From Fran Warde and Tim Wilson, owners of the British Ginger Pig Butcher shops chain: "Ginger Pig Meat Book" Kindle Edition $.99US "Ginger Pig Farmhouse Cook Book" Kindle Edition $.99US James Beard-nominated Pastry Chef Dana Cree's "Hello, My Name Is Ice Cream: The Art and Science of the Scoop" Kindle Edition $2.99US Lindsey Bareham's "Dinner Tonight: 200 dishes you can cook in minutes" Kindle Edition $.99US Lindsey is the Guild of Food Writers' British Food Writer of the Year Award winner. And a food-related memoir: Journalist Ann Mah's memoir "Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love" Kindle Edition $1.99US I am a US Prime member and the price you see may vary.

Oh, the horror... Stouffer's Seasoning Wraps They're pieces of paper with spice/herb seasonings stuck on them. You're supposed to use a non-stick skillet and no fat, wrap the protein in the seasoned paper and press on the paper-wrapped protein so the seasoning will stick to the protein. Then fry/saute it, paper and all. Then make sure you throw away the paper before consuming the now-seasoned protein. The "wraps" come in four flavors: Italian Countryside Herb Lemon Dill Roasted Garlic and Lemon Roasted Tomato Herb Clicking on the link above will take you to the product page. Click on one of the "wrap" products and on the new page scroll down for the cooking instructions. Maybe I'm over-reacting about this new product. Could the "wraps" just be "training wheels" for new cooks? Or is it really just the very bad idea I think it is?

They also have this: "TABASCO Family Reserve Pepper Sauce, 5 Ounce" I bought bottles of this for my two brothers at Christmas last year and have yet to hear back from them if it tastes better (or any different) than the regular sauce.

I thought I would add this news item to this very ancient discussion (too bad the pictures earlier in the discussion didn't survive the years!)" "Tabasco Releases High-End ‘Champagne of Pepper Sauce’ for Its 150th Birthday" So it sounds like it's going to be "fizzy' Tabasco sauce. Usually, if my Tabasco sauce is fizzy, I know it's time to toss it and buy a new bottle.

From this morning's BookBub email: New York Times best selling author Adriana Trigiani tries her hand at a cookbook: "Cooking with My Sisters: One Hundred Years of Family Recipes, from Italy to Big Stone Gap" Kindle Edition $1.99US I am a US Prime member and the price you see may vary.

"Amazon Is Ending Whole Foods’ Loyalty Program Soon" There's not much info in the article. "Soon" means in as little as just over a week away.

From this morning's perusal's: I think this may have been on sale before - Joe Beddia's "Pizza Camp: Recipes from Pizzeria Beddia" Kindle Edition $2.99US 2015 finalist on Britain's "Masterchef" show... Emma Spitze's "Fress: Bold, Fresh Flavours from a Jewish Kitchen" Kindle Edition $.99US From British TV... Chef Ching-He Huang, "Stir Crazy: 100 deliciously healthy stir-fry recipes" Kindle Edition $.99US I am a US Prime member and the price you see may vary.

Another Romaine lettuce recall: "Romaine lettuce E. coli warning expanded"

I thought about waffle cone bowls this morning. I figured the bacon bowl maker could make them, as well.

Two this morning: Noah Bernamoff's "The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen" Kindle Edition $1.99US "At My Grandmother's Knee: Recipes and Memories Handed Down By Women of the South" Kindle Edition $.99US I am a US Prime member and the price you see may vary.

I thought about that, too. But on the page for the silicone mold they show baked cookie "shot glasses", so I'm assuming it'd be okay for the oven.

Alton Brown would be pissed seeing another Only-One-Task kitchen item. Though I suppose you could make tortilla bowls, too, with the gadget. I liked this thingy: Cookie Shot Maker I'm thinking you might be able to make Thanksgiving stuffing "shot glasses" with it that could be filled with gravy. The possibilities could be endless...

The same company makes the Valentine's Hearts candy with words on them. It would be sad to see them become a thing of the past.

Currently snacking on Cadbury Dark Chocolate Mini Eggs left over from Easter. They aren't my favorite. I prefer the original milk chocolate version. I did discover this year that they have a "white" Mini Egg flavor (white chocolate), as well, which were very good. I'll have to keep an eye out for them next year.

I understand the rolling in the powdered sugar before baking. I know there are chocolate crinkle cookie recipes that use the same method. After baking, the contrast of the chocolate and the white of the cracked powdered sugar is part of the "charm" of the cookie. Using this same method for a white-powdered-sugar-on-blonde cookies doesn't strike me as contrast-y enough so it's an odd method to use. As for the "Key Lime Pie" flavor...at least they tasted the citrus, though erringly so. I wouldn't consider it a fail. Just unexpected results.

Perhaps you could delay the rolling-in-powdered-sugar until after they are baked. That's what I do when I make my Butterball Cookies (click) which are basically Mexican Wedding Cakes or Russian Tea Cookies. After baking, I let them cool completely then roll them in powdered sugar. I let them sit overnight so the butter in the cookies "sucks up" the powdered sugar. Then I roll them again in powdered sugar and they end up looking pretty (and edible). Another thought could be to add lemon zest to the powdered sugar which would also increase the lemon flavor.

From this morning's explorations: Jonathan Dixon's memoir "Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America" Kindle Edition $1.99US Liana Krissoff's "Slow Cook Modern: 200 Recipes for the Way We Eat Today" Kindle Edition $2.99US Allison Kave's "First Prize Pies: Shoo-Fly, Candy Apple, and Other Deliciously Inventive Pies for Every Week of the Year (and More)" Kindle Edition $2.99US I am a US Prime member and the price you see may vary.

On sale again: "Chez Panisse Pasta, Pizza, & Calzone (Chez Panisse Cookbook Library)" Kindle Edition $1.99US Newer items: LeAnn Rice's "The Loving Kitchen: Downright Delicious Southern Recipes to Share with Family, Friends, and Neighbors" Kindle Edition $.99US Selin Kiazim's "Oklava: Recipes from a Turkish-Cypriot kitchen" Kindle Edition $.99US "Offal Good: Cooking from the Heart, with Guts" Kindle Edition $2.99US Chef Saiphin Moore's "Rosa's Thai Cafe: The Cookbook" Kindle Edition $.99US Luca Manfé's "My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX" Kindle Edition $2.99US Emily Roux's "New French Table" Kindle Edition $.99US "Le Creuset One-pot Cuisine: Classic Recipes for Casseroles, Tagines & Simple One-pot Dishes" Kindle Edition $.99US Fair warning: This book contains recipes for tangines as well as their dutch ovens. I am posting this because a) it's from Le Cruset and b) some eGullet members do own tangines so this cookbook may be of interest to them. I am a US Prime member and the price you see may vary.