[Mike Nolan]

Looks like it's either a problem with her webhost's site or with their DNS server, both appear to be run by the same entity.

[Mike Nolan]

A well-run website evolves over time in response to user needs.

[Mike Nolan]

Years ago I found a birthday card for my wife's stepmother that had her in stitches for quite a while, I wish I had bought a dozen of them!

Outside: In honor of your birthday, a tree has been planted in your name in Israel.

Inside: Your day to water it is Tuesdays.

[Mike Nolan]

I just added a 'Start New Topic' entry under the 'Search Forums' tab. That should make it easier to start a new topic. Be sure to select the Forum you want it in, the default is 'General Discussions'.

Another way is to select the category you want to post in from the list in the right hand column (below the list of new recipes), then follow Sarah's instructions.

• This reply was modified 8 years, 10 months ago by Mike Nolan.
• This reply was modified 8 years, 10 months ago by htfoot.

[Mike Nolan]

If I was buying all new pans, I'd lean towards Fat Daddio pans. I've bought several of them and have been quite satisfied with them.

[Mike Nolan]

If you poached them rather than hard boil the entire egg, you could separate out the egg white first, and then you could use it in any recipe that calls for egg white, like meringue.

I wish I could remember where I saw that recipe that used cooked egg yolks. I'm pretty sure it was in a cookbook I was reading, not online. I want to say it was a savory recipe, not a bakery item.

[Mike Nolan]

I haven't seen Tiger Tails since the 80's. They had raspberry stripes on them and coconut, as I recall.

One of the recalled products is Chocodiles, chocolate coated Twinkies. I don't think I've ever seen one.

The original Twinkies were filled with a banana cream. I think they did try bringing those back after the Hostess sale, but I didn't try one.

• This reply was modified 8 years, 10 months ago by Mike Nolan.

[Mike Nolan]

I've seen a couple of recipes that called for hard boiled egg yolk, but right now I can't remember where I saw them, or even what kind of recipe it was (cake, pastry, etc.) :sigh:

What is done with the whites from the hard boiled eggs when making such a recipe? I can't say I've ever seen a recipe that called for hard boiled egg whites.

[Mike Nolan]

I'm a Ho Ho's addict, but I only buy them when they're on sale, and try to limit myself to one a day when I have them in the pantry--I could eat a box of 10 of them!

I've tried making my own swiss rolls, what a mess!

• This reply was modified 8 years, 10 months ago by Mike Nolan.

[Mike Nolan]

Yeah, I get some kind of access error every now and then, too, and I'm 'local' to the server so that shouldn't happen. Anyway, I deleted the dup.

[Mike Nolan]

I think you uploaded Kimbob's blueberry crumb cake recipe twice. As much as you uploaded today, I'm not surprised one got duplicated!

Thanks for your superhuman efforts.

[Mike Nolan]

I kind of wondered about that one. I moved it over to the BC threads forum.

[Mike Nolan]

My, Sarah has been a very busy beaver today posting recipes!

[Mike Nolan]

I didn't save and post the comments on my recipes, but I don't mind if people do that. It's a bit more work, but I'd suggest posting the recipe in one post and the comments in a second post, so that when I eventually get something set up to format recipes for printing nicely, I can offer to print them with and without comments. (BTW, in my testing it looks like Chrome does a good job stripping out the boilerplate stuff on posted recipes, much better than IE or Firefox.)

As far as the saved threads are concerned, the comments are an important part of the thread.

[Mike Nolan]

I tried making a cake-in-a-pan in a jack-o-lantern mold one year, I used lots of spray and it still stuck badly.

If you line the pan with parchment, it usually peels off fairly well. My wife used that trick and several small loaf pans to make a chocolate circus train birthday cake for our son one year.

• This reply was modified 8 years, 10 months ago by Mike Nolan.

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