[Mike Nolan]

We haven't had a toaster oven in a looooong time. There was a recent thread on the BBGA forum about kitchen appliances and someone who put in several Wolf appliances got a Wolf toaster oven as a thank-you and says it is great. (It's $600+, it better be!)

The last Breville thing I bought was probably a stick blender, and I went through about five stick blenders, none of which lasted very long, before I spent the extra money to buy a Bamix. (They invented the stick blender and IMHO still make a good one.)

One of the ones I bought I took apart after it broke. The coupler between the motor and the blade was a cheap piece of plastic that had cracked.

[Mike Nolan]

I'm not sure if ordinary powdered milk has active enzymes in it or not, if it doesn't, why does the baker's powdered milk exist as a separate product?

[Mike Nolan]

Finishing off leftovers here, might have to actually cook something tomorrow.

[Mike Nolan]

I can never decide if I like cherry pie better than apple pie or vice-versa, whichever one I made most recently, I guess. 🙂

[Mike Nolan]

I'm seldom happy with the edges of my pies, one of the reasons I like doing a lattice crust is you generally don't flute the edges of one.

I always wonder how people get such perfect fluted edges.

[Mike Nolan]

The Austrian Malt Bread makes great oven cheese toast. Spread butter or margarine on slices, top with a tablespoon or two of shredded cheese (we like a four-cheese blend we get at Sams) and put under the broiler until lightly browned.

And I always make the Austrian Malt Bread when we make a fresh batch of Cardinal Preserves strawberry jam.

[Mike Nolan]

Pie picture in baking thread. Dinner tonight will be Crab Alfredo on noodles, baked sweet potato and a tossed salad, with cherry pie for dessert. (My wife already had a piece of the pie for brunch.)

[Mike Nolan]

Here's the cherry pie I made last night. My wife specifically requested that I not do a lattice crust.

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[Mike Nolan]

I usually discard the rest of my rye starter when I feed it, because I haven't really found anything to make with it yet.

[Mike Nolan]

We had creamed tuna on biscuits tonight. I need to make my cherry pie this evening, tomorrow is my wife's birthday and she wants a slice of pie at lunch.

[Mike Nolan]

We picked up about 4 inches of snow Saturday morning and most of it is still here, because the temperatures have been below freezing. The roads are in pretty good shape, though.

[Mike Nolan]

I made four pie crusts today, tomorrow I'll make a cherry pie with two of them, the other two will go in the freezer for another time.

[Mike Nolan]

Yeah, their website appears to have some problems. I'm not sure if they're carrying as much stuff as they used to before the ownership change, either.

K&B Cake and Candy Supply in the Pittsburgh area is another place I have visited multiple times when I'm in the area, they have more Wilton pans than I've seen anywhere else.

[Mike Nolan]

Never been in a World Market, always thought it was a grocery store, though.

[Mike Nolan]

A few years ago I was in a store (Sweet Wise) near Opryland in Nashville that had square pans in every size in one inch increments from 3x3 to at least 18x18. I think they had some of them up to 24x24 but those wouldn't fit in my oven, an 18x18 would, just barely.

I bought a 10x10 pan but gave some thought to buying a full set. The last time I was in Nashville the store was temporarily closed due to an ownership change, but their web site says they're open again under the name Sweet City.

Not sure if/when I'll be in the Nashville area again, the company I used to work for has its offices about 90 miles east of there. I still do a little consulting for them, but most of their staff has been working remotely since March, over half of them don't even live in Tennessee.

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