Amyskitchen2
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leftymac said:Well, I don't know you from Adam's housecat, nor do I know what your recipe preferences are. But, I'll say YES.
Please do not hold it against me if you don't love it.
esavvymom said:ROFL....you are too funny Keith.
leftymac said:Well, I don't know you from Adam's housecat,
leftymac said:That is a tried and true southern expression!
So is, "She looks like 10 pounds of sugar in a five pound sac" said about someone whose clothes are too tight.
esavvymom said:LOL....that's a new one! I like that.
ChefBeckyD said:I do not love the new SB. I think the recipes are all very similar. Not a lot of variety, IMO.
raebates said:I can't say this will be one of my favorite SBRCs. The recipes just aren't necessarily things that The Furry Guy and I eat. It's like that some seasons.
Amyskitchen2 said:I am kinda bummed now. I think the SB is the one thing I look forward to most in the changeover box. Well, I hope I like some of athe recipes.
mountainmama74 said:I made the cover recipe for dinner on Sunday, and dessert was the recipe that's on the last page of the book.
Both got RAVE reviews in my house!!! Although I have to say, I don't think the cover recipe is a show recipe AT ALL. It took a while to make! But wow, was it good. AND...low calorie, low fat, high protein!!
reneeward said:i am looking forward to seeing the new SB but like some of you have had trouble with the ingredients in the past. Unfortunately I am allergic to latex and because of this I have a cross sensitivity to mangos, bananas and kiwi wish someway for a substitute list for those allergic. Just a thought for many other venues including PC. Does anyone else have trouble finding the smaller oz pkg of cake mixes used in the past. I have occasionally found Jiffy mix any other thoughts
ChefBeckyD said:Okay, we had our taste testing tonight. For those who've been to Launch, everyone agreed we liked page 6, page 10, and page 22. a fellow consultant did the recipe on page 5 of the catalog, and I did the recipe on page 38 of the catalog. Everyone liked both of those too. My personal favorite was page 10. I could have eaten the whole recipe myself!
chefsteph07 said:I'm glad I'm not the only one, not impressed, and I always like to do a "new" demo recipe to add to my shows and I may struggle for find one in this.
ChefBeckyD said:Okay, we had our taste testing tonight. For those who've been to Launch, everyone agreed we liked page 6, page 10, and page 22. a fellow consultant did the recipe on page 5 of the catalog, and I did the recipe on page 38 of the catalog. Everyone liked both of those too. My personal favorite was page 10. I could have eaten the whole recipe myself!
reneeward said:i am looking forward to seeing the new SB but like some of you have had trouble with the ingredients in the past. Unfortunately I am allergic to latex and because of this I have a cross sensitivity to mangos, bananas and kiwi wish someway for a substitute list for those allergic. Just a thought for many other venues including PC. Does anyone else have trouble finding the smaller oz pkg of cake mixes used in the past. I have occasionally found Jiffy mix any other thoughts
This is the very reason that I'm not crazy about it. Maybe I've just been in the South too long, but I'd love to see some recipes that calls for ingredients that I would normally have in my pantry; not things that I've never heard of and can't get in a town the size of ours. That's just my $.02 worth. I need to add that the desserts look interesting. I especially like the ones on pg. 24, 27 & 28 but I'm pretty sure that pg. 26 is a repeat.Lisa/ChefBear said:Do they have common "normal" ingredients or expensive "weird" ingredients...hope not to much with pineapple of shellfish, as I'm allergic to both and there have been a couple of years where almost entire book I couldn't do or ones that didn't have those as ingredients just weren't good at shows.
ChefBeckyD said:I do not love the new SB. I think the recipes are all very similar. Not a lot of variety, IMO.
ChefBeckyD said:Okay, we had our taste testing tonight. For those who've been to Launch, everyone agreed we liked page 6, page 10, and page 22. a fellow consultant did the recipe on page 5 of the catalog, and I did the recipe on page 38 of the catalog. Everyone liked both of those too. My personal favorite was page 10. I could have eaten the whole recipe myself!
Becca_in_MD said:Glad I finally have my SB to see what you're talking about!
I'm going to try pg. 22 Mexican Chicken Napoleons for dinner tomorrow. Not sure they'd be a good show recipe.
Did the potatoes in the Blue Cheese & Bacon Potato Crisps get crunchy all the way through or just on the edges? Will cheddar be a substitute for people who don't like blue (bleu - that's for Keith if he ever reads this thread) cheese?
Becca_in_MD said:Glad I finally have my SB to see what you're talking about!
I'm going to try pg. 22 Mexican Chicken Napoleons for dinner tomorrow. Not sure they'd be a good show recipe.
Did the potatoes in the Blue Cheese & Bacon Potato Crisps get crunchy all the way through or just on the edges? Will cheddar be a substitute for people who don't like blue (bleu - that's for Keith if he ever reads this thread) cheese?
ChefBeckyD said:They were crunchy around the edges and soft in the middle. The consultant on my team who made these said it was almost impossible to do them in the MMP like the instructions stated - she ended up using the regular muffin pan, and then we decided it would be even better to do them on a sheet paand then they'd probably get a bit crunchier too.
We talked too about using a different cheese - possibly a goat cheese or a feta cheese would work well... I don't know, because I LOVED them with the bleu cheese. Yum Yum Yum Yum Yum!
leftymac said:I was thinking about them fitting in the MMP while watching the demo. I think you need to get the teeny tiny baby red potatoes that are sold in a plastic carton -- you know, the ones that are like $4 for the carton! The bulk ones just don't seem to be small enough.
Malinda Klein said:Not a fan of this season's Best. I'm more into normal recipes. These are what I've tried so far:
Blue Cheese & Bacon Potato Crisps - really yummy, but I agree on not quite fitting the MMP and I (as my hosts would pry do) just bought red potatoes (not in a plastic carton). I am not sold on it being a show recipe because it was alot of repeated levels...
That is a very good point about show recipes. That's why I end up focusing on a main dish or salad recipe. Having to do 12 layers of something just won't work for my style of show.
The main difference between SL (Stone Line) and SB (Stoneware Baking) is the material they are made from. SL is made from a combination of natural clay and stoneware, while SB is made from just stoneware. This difference in material leads to differences in cooking performance and maintenance.
Many customers who have switched from SL to SB have reported that they have noticed a significant improvement in the cooking results. SB distributes heat more evenly, producing perfectly cooked food every time. The stoneware material also retains heat, keeping food warm for longer periods of time.
Yes, SB is much easier to clean and maintain compared to SL. The stoneware material is naturally non-stick, so food residue easily wipes off with a damp cloth. It is also dishwasher safe, making cleanup a breeze. Additionally, SB does not need to be seasoned like SL, saving time and effort in the kitchen.
Yes, you can still use your SL recipes with SB. However, you may need to adjust the cooking time slightly as SB cooks food faster due to its superior heat retention. We recommend keeping an eye on your food while cooking and adjusting the time as needed.
The changeover box will contain all the necessary items to make the switch from SL to SB, including a new SB piece and instructions. The box should arrive within 2-3 weeks after you request it. In the meantime, you can continue using your SL pieces until your new SB arrives.