For Negs. Yummy stuff!

[The Swollen Goiter of God]

Didn't you bake those cheddar biscuits?

[Dalty]

That was cheating. If I PayPal you the charges can you send more?

[The Swollen Goiter of God]

That's up to Jubbers. It's also up to whether or not they're still selling them.

[The Swollen Goiter of God]

Have I mentioned before how the title of this thread is pretty suggestive?

[Jubbers]

They still sell them. The shipping's the expensive part, so it might be more economically sound for us to send you a few boxes rather than just a single box.

[The Swollen Goiter of God]

Dare we?!

[neglet]

I was going to add, besides proper measurements, the key to baking is knowing how your oven runs. With a new oven, start checking for doneness when you've reached 75% of the recipe's baking time. Also remember if you use American recipes that American baking powder is double action, so you need twice as much British baking powder as called for.

When I was president of the North American Women's Club in Northwood, I put together a recipe book for sale during one of our craft fairs. It was a big hit, as was the bake table.

[The Swollen Goiter of God]

Never expect a man to be capable of making proper measurements.

[spammityspam]

Hey Negs, have you ever tried evening out the heat of a temperamental oven with a pizza stone? My mom's oven is older than God and it has serious hot and cold spots -- last month, I put in two sheets of cookies, one of which took 18 minutes to bake while the other took 35. But I noticed that putting a stone in kind of evened out the temperature, although it also felt like the whole thing took longer to preheat.

[Dalty]

Dare we?!

Send...... More....... Biscuits.......

[The Swollen Goiter of God]

I bake better with a gas stove than I do with an electrical stove.

[The Swollen Goiter of God]

Send...... More....... Biscuits.......

[Dalty]

Yes, yes. That was the reference. I knew you wouldn't let me down!

[Dalty]

Anyway. Let's open this biscuit pipeline to the West!

[neglet]

Hey Negs, have you ever tried evening out the heat of a temperamental oven with a pizza stone? My mom's oven is older than God and it has serious hot and cold spots -- last month, I put in two sheets of cookies, one of which took 18 minutes to bake while the other took 35. But I noticed that putting a stone in kind of evened out the temperature, although it also felt like the whole thing took longer to preheat.

Never had an oven so temperamental, but most of my baking ware is Pampered Chef stoneware. I love that stuff.

[Dalty]

You guys use fan ovens as a rule, yeah?

[neglet]

Not sure what that term means. Most stove/oven units are either electrical or gas, and often have a heating element both up top (broiler function) and bottom. Less common are convection ovens, and I'm not exactly sure how those work because I don't pay attention to that stuff. I just bake.

[Dalty]

I seem to remember fan ovens seemed rare when I was in the USS. They are better at even temperature distribution and heat retention. They cook better 20-30C lower than standard ovens do.

You almost can't buy an oven that isn't a fan oven here.

I presume a broiler is a grill?

[The Swollen Goiter of God]

When you were in the USS?

Ovens tend not to be accessible to just anyone on a ship. There should probably be at least one in the galley--depending on the ship, of course. If you're not the chief cook and you want to brown your meat, you'll need to do it in the boiler room. Just don't get caught. You won't find anywhere to cook in the brig.

[Dalty]

I just use a replicator. I don't need no boiler.

[Dalty]

You need to let me know how much those biscuits are so I can send cash and get you to send me, as Commandant Lassard might say, many many packets.

[The Swollen Goiter of God]

We'll work out various shipping costs for different numbers of boxes and let you know.

[Dalty]

I'll buy the cheese.

[Mal Shot First]

...as Commandant Lassard might say,...

You don't often see people quoting Commandant Lassard.

[The Swollen Goiter of God]

It's a shame, really.