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Old 04-02-2015, 11:20 PM   #21
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You can't use a regular can opener on the bottom of the tuna cans I have seen for at least 10 years.
If I had to I would buy the tuna from Italy. (very expensive) Although the cans are smaller now. But a can for diced tomatoes, mostly house brands has the regular ends that can be opened. They are the perfect size for EMs.
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Old 04-02-2015, 11:37 PM   #22
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If I had to I would buy the tuna from Italy. (very expensive) Although the cans are smaller now. But a can for diced tomatoes, mostly house brands has the regular ends that can be opened. They are the perfect size for EMs.
Yeah, that's what we use. They wastefully take a lot of space to store and don't work quite as well. We are hanging on to them because so many cans have round bottom edges now.
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Old 04-03-2015, 07:23 AM   #23
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Yeah, that's what we use. They wastefully take a lot of space to store and don't work quite as well. We are hanging on to them because so many cans have round bottom edges now.
Fortunately for me, I have some empty shelves way up high. I have up there a large platter and a glass pitcher. That leaves me three empty shelves. But I have a son who can reach up there without even stretching.

I have out of necessity placed a few of items on top of the fridge. I have never in all my years of homemaking had anything on top of the fridge. I have my Blue Willow Cake stand, a Depression Era Batter Bowl and a large bowl that I use often, and it won't fit into any of the cabinets.

I hate having items on the fridge. It makes it difficult to clean the top.
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Old 04-04-2015, 03:00 PM   #24
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"The Dough Also Rises" (with apologies to EH)

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Made a batch (22) of english muffins today.
You've whetted my appetite and I've got some muffin dough rising as I write. I'll cheat though - sheet pan in oven to heat up, floured well and the muffins baked on it for five minutes each side. They turn out the same but for me the method is more reliable and quicker - my griddle will only cook three or four at a time.

Got the bit between my teeth now. Dough for some oatmeal bread is also rising and I've mixed some batter for Staffordshire oatcakes which will cook on the griddle. These last are like a thin-ish oatmeal yeasted pancakes and eaten with bacon, etc., unlike Scottish oatcakes which are thin and crisp and often eaten with cheese.

Thinking about making a (Cornish) saffron cake while I'm at it. Not tried one before but the recipe doesn't include eggs so will be a dry-run for when my vegan friend comes to visit in the summer.
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Old 04-04-2015, 03:35 PM   #25
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Do you freeze some of your bakes MC ?

I remember Staffordshire oatcakes well although I can't eat them now (coeliac) , hard to describe them though if someone isnt familiar with them as they are like a big floppy pancake as opposed to a crisp biscuit type oatcake .
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Old 04-04-2015, 03:56 PM   #26
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Do you freeze some of your bakes MC ?

I remember Staffordshire oatcakes well although I can't eat them now (coeliac) , hard to describe them though if someone isnt familiar with them as they are like a big floppy pancake as opposed to a crisp biscuit type oatcake .
Yes, in cling film and a poly bag for up to a month. They may be OK for longer but don't usually last that long.

What a pity you can't enjoy the Staffs oatcakes. I sometimes make a quick lunch with one or two of them wrapped round fingers of cheese and a spoonful of chutney and zapped in the microwave.
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Old 04-04-2015, 05:27 PM   #27
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Oh! My! Yes, please, another request for the recipe! And I bet none of us would object if you wanted to send a half-dozen to each of us that asked for the recipe. But I'll be happy to make my own.
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Old 04-04-2015, 06:29 PM   #28
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Fat chance I'll ever make them, (I can screw up anything baked) but they are beautiful indeed.
I really like English muffins though and I'll pass on any less expensive brands to only buy Thomas' English Muffins. Nothing else will do. Love those nooks and crannies.
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Old 04-05-2015, 02:31 AM   #29
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Thanks, S&P. It's a yeast dough, eh? There is something about yeast that gives me the shakes. It shouldn't since I have baked bread before and had success. I'll have to woman-up and get brave only because your finished result is so danged pretty.
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Old 04-05-2015, 08:37 AM   #30
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Thanks, S&P. It's a yeast dough, eh? There is something about yeast that gives me the shakes. It shouldn't since I have baked bread before and had success. I'll have to woman-up and get brave only because your finished result is so danged pretty.
You can do it CG. I have faith in you. And I expect to see pictures. Good or bad. But I know they will be pretty.

Anytime I want to make something I find the print is usually too small and if it is on the net, I can't be running back and forth looking at the screen. So I have this little gadget that holds paper upright for typing. I have had it for years and it is only 1.5 inches wide. I copy the recipe on to an 8x11 and then adjust the print and recipe to the way I work. Right now English Muffins are clipped in it.
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