Search results

Ohhhhh. So you can change the gauge to a rocker! Cool.

Thanks all for the responses. It does not look like the Extension office deals with gauges. Still checking up on this though. Where are there other canners without the gauge. Saw the one at Wallmart but it looks a bit small.

I was wondering of your thoughts on something. I am looking for a good pressure canner and in the reviews there appears to be pros and cons of having either a gauge or the jigglier. Which one do you like and why? At first I thought the gauge was best because it is on all the more expensive...

I have been tracking sodium very well in my food and as you might know you even have to account for your daily shower and drinks of water... it all has sodium. This new twist to now track carbs is .... well seems.... very hard. I have just started though. Just got the news last Friday actually...

Yeah this is good. Believe it or not I have an assortment. Black eyed, Green, lentils, kidney. I mean when I wrote I have been trying. I REALY have been trying:) Have a beutiful Indian cookbook, but your recipes Yakuta seems a bit easier perhaps. Thanks much!

Hello all! I was recently diagnoised Diabetic. This book I have is just another example of someone telling me that beans would help. I also have heart disease and need fiber among other things. It's not that I have not been trying. Man I have been trying to make bean dishes. Here is my one...

We just came back from Chilies restruant. Last time I went there was two months ago. Today was my second day at work full time and I am so exhausted its beyond belief. So I thought I'd treat myself with my favorite hamburger at Chilies. It was great..... but..... now that I have been...

Making mozzarella is very easy. Be aware though that you need to get the curds VERY hot to stretch. I have a bowl of cold water to dunk my hands in and I wear thick rubber gloves. Of the resources that are listed one is not. http://www.cheesemaking.com/ She has a book that I have and it is...

Yes it is a tighter weave. Any fabric store... many wallmarts have fabric departments. I got mine at Joanne Fabric. They had all colors... obviously you dont want red:)

That was the first thing I tried... all cotton... I had some white so thought maybe it would work. The raw canvas worked better. I would buy it if it was not so expensive... 17 bucks is up there. I got the tip of raw canvas from "The breadmakers apprentise". He was talking about those nice...

Corkscrews..... I've always had a problem with them as well. But no more! And I tell you this one I have dont cost much either. You will never have a problem with cork in the wine or anything. This corkscrew has two prongs. One longer then ther other. You put one prong on one side of the...

marinating/Coating With a cardiac diet I am discovering that finding something to marinate with or give food a good coating of is very hard. Can't use soy sauce any more... terriaki is out of the question.... BBQ... forget it other then a small amount... Italian dressing (HAHAHAHAH....) no can...

Would you know these "crusty" pieces in the baked bread?

The one I made with Raw canvas seems to work very well. Made two breads to date with it. I am not sure what the difference is... the one sold could just "look" nicer.

1. Hot Shot... I'm a tea fanatic... things would take a long time without my hot shot. 2. I have this large and heavy wooden spoon I use for all my bread making that needs a spoon. I used to snap them left and right before I found this heavy one. 3. Ginseng cooker. This is a small little...

Cholesterol is needed in the body. The American heart Association recommends less then 300mg for the average person. If you have a cardiac condition then its 200mg per day. This number adds up quickly... a Big Mac for instance is 80mg... one egg has about 210mg. Then there is good...

Does anyone use a Baker's Couche? I made one with duck canvas last month and it did not work out. Made another one with Raw Canvas (there are holes throughout the material) and it worked great. Can't wait to try it again. It seems that the canvas without the holes did not take the flour very...

I was wondering how you guys solve this problem. How do you keep your dough from being "crusty" on the top.. or dry/flaky? The last time I made bread I was following directions in "The Breadmakers Appprentice" and after rising it said to not knead much... but the dough was very "crusty" on...

My inicial sourdough trial The inicial sourdough did not fair to well. It looked great, but when it came to develope the sourdough before the final dough it died on me for some reason. Not sure... still thinking of it... but but... I made the italian bread just exactly how he said too and...

Ahhh! The answer! Ah ha! :lol: The answer is on page 234:) He says that the addition of the store yeast will give a primary firmentation of 90 minutes and proofing of 60 minutes. He does say it would be less sour as I figured. Has anyone made the breads both ways to commend?

Ok... I have an electric kitchen stove. Works fine, but the wok I have is a round bottom carbon steel wok. I can get it to work on the stove fine, but I am looking for a high output burner for it that I could use in my kitchen. I look at them in stores and they all seem to say the same...

I actually have this one and its called a Sandwich maker. I got it at a garage sale for 50 cents in all honesty! I love it. Makes things like grilled cheese sandwiches without fail. Even has indentions corner to corner so when it's done you pull them apart and you get triangles:)

Has anyone used this fish cookbook. Looking for one and there does not seem to be many around... It's got good reviews from Amazon. I am pretty new to fish and need help with buying the stuff as much as cooking it.

I got this book from the library yesterday pending arrival from Santa Clause. Wow... pretty good book. A very good companion to "Bread Alone". I do have a question regarding the sourdough section.... Why does he suddenly use yeast? It seems to me that the addition of store bought yeast...

Well... I am not one who would not admit ignorance.... Like I had said before, I do have some stainless steel pans. They usually do require a bit of cleaning though. And burn marks are sometimes hard to get to come off. This being said. I am probably using the stainless steel pans on the...