[Mike Nolan]

I also use a wine rack for storing rolling pins, one I bought at Ikea. When I was in Pittsburgh a year ago I found a 22x22 plastic mat for rolling out pizzas, it has circles up to 20 inches in diameter. I just leave it on the counter in the baking area these days. I wipe it clean before and after each use.

[Mike Nolan]

There have been a few reports of people intentionally coughing on items or people in stores. In one case, a store had to throw out $35,000 in food.

These are being treated harshly by authorities, including the possibility of charges of making terroristic threats.

[Mike Nolan]

There have always been people on Amazon listing things at outrageous prices, I've always wondered how many of them get clicked on by mistake.

Amazon says they check for things like this and remove them, but I still see them frequently.

[Mike Nolan]

The rolling pin I use the most is 20 inches long and 2 inches in diameter, with no handles. I have another than is 19 inches long and 1.75 inches in diameter. I've got an even smaller diameter one, basically just a dowel, that I use for things like making a fendu.

Some years back I took an evening class in making dim sum (dumplings), we used a small rolling pin that was only about 6 inches long and less than an inch in diameter.

I've looked for the wooden pastry wands, but nobody seems to have them any more.

[Mike Nolan]

Personally, I don't see how any home baker needs more than 2 bread machines!

[Mike Nolan]

I've posted my adaptation of my wife's aunt's banana cream pie recipe.

[Mike Nolan]

Gee, maybe that'll help with your posts disappearing from this site, too.

[Mike Nolan]

I would suggest you try deleting cookies and/or clearing your web cache, this sounds like a local problem rather than a webserver one.

I don't spend much time on the BRM site (or the KAF one) because I find it difficult to come up with $59 worth of their stuff I want to order, especially since I can often get their products locally (when they're in stock) for less.

• This reply was modified 5 years, 3 months ago by Mike Nolan.

[Mike Nolan]

They even show the 10 pound bag of AP being in stock.

[Mike Nolan]

Wow, that's a long word: Revithosoutzoukakia

[Mike Nolan]

We had some braunschweiger on salty rye rolls and a slice of banana-raisin cream pie. I also had a small bowl of the partially fermented sauerkraut, which is starting to develop a nice acidic tang to it.

[Mike Nolan]

We had some banana cream raisin pie for supper, and this one was nice and solid, but, wow, the carbs per slice are out of sight!

[Mike Nolan]

I did find and remove it from the spam queue, I'm not sure why you'd get the message about not being allowed to respond to it. Maybe that's a side-effect of it being labeled as spam?

All logged in users who have been upgraded to 'participant' status should be able to create or respond to posts.

I've tried contacting the akismet (anti-spam) people in the past, they're not very good at responding. If there was a comparable product, I'd seriously consider switching, but they pretty much own the WorPress anti-spam market.

[Mike Nolan]

I don't see any posts in the spam queue, and I don't see a recent post from you that appears to contain a recipe, either. Don't know where it went or why. Did you put it in this thread or as a separate recipe?

I edit my posts frequently and I've never had anything like that happen to me, it could be something specific on your computer causing it. (I usually unclick the 'keep a log of this edit' box, though.)

Update: I found it in the 'recipes' group, and it should be showing now. I looked at it and I don't see any logical reason for it having been classified as spam.

[Mike Nolan]

As I understand it, cake flour is ground to much finer particle sizes than pastry flour. There may be other differences.

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