LOL, now I've been making bread for ages with a bread machine. I
rarely screw up but I did yesterday.

I was making my regular buttermilk bread to turn into rolls for the
next few days for us all (dough mode). I got distracted helping
Charlotte find some spices (she wanted this one in a sort of pizza
spice set).

I forgot to add the yeast. 1.5 hours later the machine beeped and there
was this 1/2 normal sized ball (maybe 1/3 sized).

oops. So I set up another batch of french bread as we contemplated
this. (Freench later came out perfect as normal).

We tested the dough and it was well developed, just not puffy. I
decided to try using it for something else in an experiment. I pulled
out some 10 home made sausage patties (I can later post the seasoning i
use on ground pork). Cooked the pork bits and set them aside.

We worked this dough very easily by hand to small flat bits and wrapped
cooked sausage in it. Some sausage patties were bigger so we made a
sort of bed and put a top sheet over it. Edges crimped, this baked to
perfection in 18 mins or so in a preheated 400F oven.

Nifty! I think I will deliberately do this again with some other
things like those double sausage-looking bits that are somewhat like a
kielbasa.

Dough recipe:

1 1/3 c butter milk
1/3 c water plus 1 tb
4 c flour, fluffed into cup with a spoon
4 ts sugar
1 ts salt

We added 1 tb each: Oregano, basil, sage

Carol
--

On Sun, 12 Jul 2015 11:27:17 -0500, "cshenk" > wrote:
....
>Nifty! I think I will deliberately do this again with some other
>things like those double sausage-looking bits that are somewhat like a
>kielbasa.
....

Problem is, can you duplicate the entire process, exactly? ;-)

Hee hee! Some of the most successful things were discovered by
accident! Bakelite, Frosted Flakes, pennicillin, etc.

John Kuthe...

John Kuthe wrote in rec.food.cooking:

> On Sun, 12 Jul 2015 11:27:17 -0500, "cshenk" > wrote:
> ...
> > Nifty! I think I will deliberately do this again with some other
> > things like those double sausage-looking bits that are somewhat
> > like a kielbasa.
> ...
>
> Problem is, can you duplicate the entire process, exactly? ;-)
>
> Hee hee! Some of the most successful things were discovered by
> accident! Bakelite, Frosted Flakes, pennicillin, etc.
>
> John Kuthe...

Easily! It's just my normal go-to bread dough recipe without the yeast.

Carol

--

"John Kuthe" > wrote in message
...
> On Sun, 12 Jul 2015 11:27:17 -0500, "cshenk" > wrote:
> ...
>>Nifty! I think I will deliberately do this again with some other
>>things like those double sausage-looking bits that are somewhat like a
>>kielbasa.
> ...
>
> Problem is, can you duplicate the entire process, exactly? ;-)
>
> Hee hee! Some of the most successful things were discovered by
> accident! Bakelite, Frosted Flakes, pennicillin, etc.
>

Vulcanized rubber. Triode tube. Planar process.

On 7/12/2015 11:23 AM, taxed and spent wrote:
> "John Kuthe" > wrote in message
> ...
>> On Sun, 12 Jul 2015 11:27:17 -0500, "cshenk" > wrote:
>> ...
>>> Nifty! I think I will deliberately do this again with some other
>>> things like those double sausage-looking bits that are somewhat like a
>>> kielbasa.
>> ...
>>
>> Problem is, can you duplicate the entire process, exactly? ;-)
>>
>> Hee hee! Some of the most successful things were discovered by
>> accident! Bakelite, Frosted Flakes, pennicillin, etc.
>>
>
> Vulcanized rubber. Triode tube. Planar process.
>
>
Post-it notes.

Slinky.

Corn Flakes.

XRays.

"taxed and spent" > wrote in news:mnu7r5$iu5
:

> Vulcanized rubber. Triode tube. Planar process.

Viagra, microwave, quinine, x-rays, velcro, sweet'n'lo, the
pacemaker, lsd, play-doh, insulin, safety glass, dynamite, corn
flakes, saran wrap, teflon, super glue, vaseline...

--

"If you are neutral in situations of injustice,
you have chosen the side of the oppressor " --
Desmond Tutu

In article >,
Michel Boucher > wrote:

> "taxed and spent" > wrote in news:mnu7r5$iu5
> :
>
> > Vulcanized rubber. Triode tube. Planar process.
>
> Viagra, microwave, quinine, x-rays, velcro, sweet'n'lo, the
> pacemaker, lsd, play-doh, insulin, safety glass, dynamite, corn
> flakes, saran wrap, teflon, super glue, vaseline...

Ah, so modern Western Civilization is based on screw-ups. I should have
known.

On 7/12/2015 7:35 PM, Don Martinich wrote:
> In article >,
> Michel Boucher > wrote:
>
>> "taxed and spent" > wrote in news:mnu7r5$iu5
>> :
>>
>>> Vulcanized rubber. Triode tube. Planar process.
>>
>> Viagra, microwave, quinine, x-rays, velcro, sweet'n'lo, the
>> pacemaker, lsd, play-doh, insulin, safety glass, dynamite, corn
>> flakes, saran wrap, teflon, super glue, vaseline...
>
> Ah, so modern Western Civilization is based on screw-ups. I should have
> known.
>

Eastern is any better?

Seriously?

taxed and spent wrote in rec.food.cooking:

>
> "John Kuthe" > wrote in message
> ... >On Sun, 12 Jul
> 2015 11:27:17 -0500, "cshenk" > wrote:
> > ...
> > > Nifty! I think I will deliberately do this again with some other
> > > things like those double sausage-looking bits that are somewhat
> > > like a kielbasa.
> > ...
> >
> > Problem is, can you duplicate the entire process, exactly? ;-)
> >
> > Hee hee! Some of the most successful things were discovered by
> > accident! Bakelite, Frosted Flakes, pennicillin, etc.
> >
>
> Vulcanized rubber. Triode tube. Planar process.

Were you attempting to communicate there? If so, epic fail.

--

"cshenk" > wrote in message
...
> taxed and spent wrote in rec.food.cooking:
>
>>
>> "John Kuthe" > wrote in message
>> ... >On Sun, 12 Jul
>> 2015 11:27:17 -0500, "cshenk" > wrote:
>> > ...
>> > > Nifty! I think I will deliberately do this again with some other
>> > > things like those double sausage-looking bits that are somewhat
>> > > like a kielbasa.
>> > ...
>> >
>> > Problem is, can you duplicate the entire process, exactly? ;-)
>> >
>> > Hee hee! Some of the most successful things were discovered by
>> > accident! Bakelite, Frosted Flakes, pennicillin, etc.
>> >
>>
>> Vulcanized rubber. Triode tube. Planar process.
>
> Were you attempting to communicate there? If so, epic fail.
>

the failure is yours.

"cshenk" > wrote in message
...
> taxed and spent wrote in rec.food.cooking:
>
>>
>> "John Kuthe" > wrote in message
>> ... >On Sun, 12 Jul
>> 2015 11:27:17 -0500, "cshenk" > wrote:
>> > ...
>> > > Nifty! I think I will deliberately do this again with some other
>> > > things like those double sausage-looking bits that are somewhat
>> > > like a kielbasa.
>> > ...
>> >
>> > Problem is, can you duplicate the entire process, exactly? ;-)
>> >
>> > Hee hee! Some of the most successful things were discovered by
>> > accident! Bakelite, Frosted Flakes, pennicillin, etc.
>> >
>>
>> Vulcanized rubber. Triode tube. Planar process.
>
> Were you attempting to communicate there? If so, epic fail.

Doesn't seem so to me.

On 7/12/2015 12:27 PM, cshenk wrote:
>
> LOL, now I've been making bread for ages with a bread machine. I
> rarely screw up but I did yesterday.
>
> I was making my regular buttermilk bread to turn into rolls for the
> next few days for us all (dough mode). I got distracted helping
> Charlotte find some spices (she wanted this one in a sort of pizza
> spice set).
>
> I forgot to add the yeast. 1.5 hours later the machine beeped and there
> was this 1/2 normal sized ball (maybe 1/3 sized).
>
> oops. So I set up another batch of french bread as we contemplated
> this. (Freench later came out perfect as normal).
>
> We tested the dough and it was well developed, just not puffy. I
> decided to try using it for something else in an experiment. I pulled
> out some 10 home made sausage patties (I can later post the seasoning i
> use on ground pork). Cooked the pork bits and set them aside.
>
> We worked this dough very easily by hand to small flat bits and wrapped
> cooked sausage in it. Some sausage patties were bigger so we made a
> sort of bed and put a top sheet over it. Edges crimped, this baked to
> perfection in 18 mins or so in a preheated 400F oven.
>
> Nifty! I think I will deliberately do this again with some other
> things like those double sausage-looking bits that are somewhat like a
> kielbasa.
>
> Dough recipe:
>
> 1 1/3 c butter milk
> 1/3 c water plus 1 tb
> 4 c flour, fluffed into cup with a spoon
> 4 ts sugar
> 1 ts salt
>
> We added 1 tb each: Oregano, basil, sage
>
> Carol
>
Good save!

Jill

jmcquown wrote in rec.food.cooking:

> On 7/12/2015 12:27 PM, cshenk wrote:
> >
> > LOL, now I've been making bread for ages with a bread machine. I
> > rarely screw up but I did yesterday.
> >
> > I was making my regular buttermilk bread to turn into rolls for the
> > next few days for us all (dough mode). I got distracted helping
> > Charlotte find some spices (she wanted this one in a sort of pizza
> > spice set).
> >
> > I forgot to add the yeast. 1.5 hours later the machine beeped and
> > there was this 1/2 normal sized ball (maybe 1/3 sized).
> >
> > oops. So I set up another batch of french bread as we contemplated
> > this. (Freench later came out perfect as normal).
> >
> > We tested the dough and it was well developed, just not puffy. I
> > decided to try using it for something else in an experiment. I
> > pulled out some 10 home made sausage patties (I can later post the
> > seasoning i use on ground pork). Cooked the pork bits and set them
> > aside.
> >
> > We worked this dough very easily by hand to small flat bits and
> > wrapped cooked sausage in it. Some sausage patties were bigger so
> > we made a sort of bed and put a top sheet over it. Edges crimped,
> > this baked to perfection in 18 mins or so in a preheated 400F oven.
> >
> > Nifty! I think I will deliberately do this again with some other
> > things like those double sausage-looking bits that are somewhat
> > like a kielbasa.
> >
> > Dough recipe:
> >
> > 1 1/3 c butter milk
> > 1/3 c water plus 1 tb
> > 4 c flour, fluffed into cup with a spoon
> > 4 ts sugar
> > 1 ts salt
> >
> > We added 1 tb each: Oregano, basil, sage
> >
> > Carol
> >
> Good save!
>
> Jill

Hehe yup! Sometimes when I screw up, I find something new that we all
like.

I have a butterball turkey sausage set (2$ coupon, doubling coupons up
to 2 sale) at 2/5$ so paid 50 cents each. I suspect they will work
well into 2 long versions then cut to a few pieces.


Carol
--

"cshenk" > wrote in message
...
>
> LOL, now I've been making bread for ages with a bread machine. I
> rarely screw up but I did yesterday.
>
> I was making my regular buttermilk bread to turn into rolls for the
> next few days for us all (dough mode). I got distracted helping
> Charlotte find some spices (she wanted this one in a sort of pizza
> spice set).
>
> I forgot to add the yeast. 1.5 hours later the machine beeped and there
> was this 1/2 normal sized ball (maybe 1/3 sized).
>
> oops. So I set up another batch of french bread as we contemplated
> this. (Freench later came out perfect as normal).
>
> We tested the dough and it was well developed, just not puffy. I
> decided to try using it for something else in an experiment. I pulled
> out some 10 home made sausage patties (I can later post the seasoning i
> use on ground pork). Cooked the pork bits and set them aside.
>
> We worked this dough very easily by hand to small flat bits and wrapped
> cooked sausage in it. Some sausage patties were bigger so we made a
> sort of bed and put a top sheet over it. Edges crimped, this baked to
> perfection in 18 mins or so in a preheated 400F oven.
>
> Nifty! I think I will deliberately do this again with some other
> things like those double sausage-looking bits that are somewhat like a
> kielbasa.


They are better steamed. Very similar to Siu Bao.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

Paul M. Cook wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > LOL, now I've been making bread for ages with a bread machine. I
> > rarely screw up but I did yesterday.
> >
> > I was making my regular buttermilk bread to turn into rolls for the
> > next few days for us all (dough mode). I got distracted helping
> > Charlotte find some spices (she wanted this one in a sort of pizza
> > spice set).
> >
> > I forgot to add the yeast. 1.5 hours later the machine beeped and
> > there was this 1/2 normal sized ball (maybe 1/3 sized).
> >
> > oops. So I set up another batch of french bread as we contemplated
> > this. (Freench later came out perfect as normal).
> >
> > We tested the dough and it was well developed, just not puffy. I
> > decided to try using it for something else in an experiment. I
> > pulled out some 10 home made sausage patties (I can later post the
> > seasoning i use on ground pork). Cooked the pork bits and set them
> > aside.
> >
> > We worked this dough very easily by hand to small flat bits and
> > wrapped cooked sausage in it. Some sausage patties were bigger so
> > we made a sort of bed and put a top sheet over it. Edges crimped,
> > this baked to perfection in 18 mins or so in a preheated 400F oven.
> >
> > Nifty! I think I will deliberately do this again with some other
> > things like those double sausage-looking bits that are somewhat
> > like a kielbasa.
>
>
> They are better steamed. Very similar to Siu Bao.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

Humm, not sure if this dough is right for that but maybe next time I
sacrifice one to the gods of stemers ;-)

Carol

--

"cshenk" > wrote in message
...
> Paul M. Cook wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> >
>> > LOL, now I've been making bread for ages with a bread machine. I
>> > rarely screw up but I did yesterday.
>> >
>> > I was making my regular buttermilk bread to turn into rolls for the
>> > next few days for us all (dough mode). I got distracted helping
>> > Charlotte find some spices (she wanted this one in a sort of pizza
>> > spice set).
>> >
>> > I forgot to add the yeast. 1.5 hours later the machine beeped and
>> > there was this 1/2 normal sized ball (maybe 1/3 sized).
>> >
>> > oops. So I set up another batch of french bread as we contemplated
>> > this. (Freench later came out perfect as normal).
>> >
>> > We tested the dough and it was well developed, just not puffy. I
>> > decided to try using it for something else in an experiment. I
>> > pulled out some 10 home made sausage patties (I can later post the
>> > seasoning i use on ground pork). Cooked the pork bits and set them
>> > aside.
>> >
>> > We worked this dough very easily by hand to small flat bits and
>> > wrapped cooked sausage in it. Some sausage patties were bigger so
>> > we made a sort of bed and put a top sheet over it. Edges crimped,
>> > this baked to perfection in 18 mins or so in a preheated 400F oven.
>> >
>> > Nifty! I think I will deliberately do this again with some other
>> > things like those double sausage-looking bits that are somewhat
>> > like a kielbasa.
>>
>>
>> They are better steamed. Very similar to Siu Bao.
>>
>>
>>
>> ---
>> This email has been checked for viruses by Avast antivirus software.
>> https://www.avast.com/antivirus
>
> Humm, not sure if this dough is right for that but maybe next time I
> sacrifice one to the gods of stemers ;-)


True, Siu Bao is made with leavened dough but they are also made with
unleavened dough. They are more like a pot sticker just with a thicker
dough. I like the way the steaming makes them chewy.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

"cshenk" > wrote in message
...
>
> LOL, now I've been making bread for ages with a bread machine. I
> rarely screw up but I did yesterday.
>
> I was making my regular buttermilk bread to turn into rolls for the
> next few days for us all (dough mode). I got distracted helping
> Charlotte find some spices (she wanted this one in a sort of pizza
> spice set).
>
> I forgot to add the yeast. 1.5 hours later the machine beeped and there
> was this 1/2 normal sized ball (maybe 1/3 sized).
>
> oops. So I set up another batch of french bread as we contemplated
> this. (Freench later came out perfect as normal).
>
> We tested the dough and it was well developed, just not puffy. I
> decided to try using it for something else in an experiment. I pulled
> out some 10 home made sausage patties (I can later post the seasoning i
> use on ground pork). Cooked the pork bits and set them aside.
>
> We worked this dough very easily by hand to small flat bits and wrapped
> cooked sausage in it. Some sausage patties were bigger so we made a
> sort of bed and put a top sheet over it. Edges crimped, this baked to
> perfection in 18 mins or so in a preheated 400F oven.
>
> Nifty! I think I will deliberately do this again with some other
> things like those double sausage-looking bits that are somewhat like a
> kielbasa.
>
> Dough recipe:
>
> 1 1/3 c butter milk
> 1/3 c water plus 1 tb
> 4 c flour, fluffed into cup with a spoon
> 4 ts sugar
> 1 ts salt
>
> We added 1 tb each: Oregano, basil, sage
>
> Carol
> --
>

Good you are not a "normal person" who would have just cursed and thrown it
away. Thumbs up.

taxed and spent wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > LOL, now I've been making bread for ages with a bread machine. I
> > rarely screw up but I did yesterday.
> >
> > I was making my regular buttermilk bread to turn into rolls for the
> > next few days for us all (dough mode). I got distracted helping
> > Charlotte find some spices (she wanted this one in a sort of pizza
> > spice set).
> >
> > I forgot to add the yeast. 1.5 hours later the machine beeped and
> > there was this 1/2 normal sized ball (maybe 1/3 sized).
> >
> > oops. So I set up another batch of french bread as we contemplated
> > this. (Freench later came out perfect as normal).
> >
> > We tested the dough and it was well developed, just not puffy. I
> > decided to try using it for something else in an experiment. I
> > pulled out some 10 home made sausage patties (I can later post the
> > seasoning i use on ground pork). Cooked the pork bits and set them
> > aside.
> >
> > We worked this dough very easily by hand to small flat bits and
> > wrapped cooked sausage in it. Some sausage patties were bigger so
> > we made a sort of bed and put a top sheet over it. Edges crimped,
> > this baked to perfection in 18 mins or so in a preheated 400F oven.
> >
> > Nifty! I think I will deliberately do this again with some other
> > things like those double sausage-looking bits that are somewhat
> > like a kielbasa.
> >
> > Dough recipe:
> >
> > 1 1/3 c butter milk
> > 1/3 c water plus 1 tb
> > 4 c flour, fluffed into cup with a spoon
> > 4 ts sugar
> > 1 ts salt
> >
> > We added 1 tb each: Oregano, basil, sage
> >
> > Carol
> > --
>
> Good you are not a "normal person" who would have just cursed and
> thrown it away. Thumbs up.

Yup! I don't screw up too often but like normal folks, I do some
times.

One of my other 'screw ups' that turned out very well was a butternut
squash soup attempt. Someone else's TnT type but they left something
out and I've never ben sure what. It looked off but they said, no just
like I typed. It was definately not a soup. It tasted good but was
too thick by far with chunks. Charlotte said it tasted like pie
filling. She was right so I enhanced that and went with the flow.

Tasting it more, I added chinese 5 spice then made up a batch of 'no
Knead pie dough' (I have the recipe someplace). That gets pressed into
a large cassarole then I filled it with the so called soup after
running a stick blender around, added brown sugar and honey then baked
it. Quite good!

That no knead pie dough is a gloopy thick one and you press it along
the sides and add the filling then as it bakes, it rises up and through
the filling to make a very OLD TIME sort of dessert. In the end, it
looks a bit like a coffee cake with the swirls. Similar in effect to
if you started with fresh dough, to make a bread pudding sort of dish.

Eat as is or reheat with a dollup of milk if it gets a bit dry at the
end.

Carol

--

On Sunday, July 12, 2015 at 12:27:21 PM UTC-4, cshenk wrote:
> LOL, now I've been making bread for ages with a bread machine. I
> rarely screw up but I did yesterday.
>
> I was making my regular buttermilk bread to turn into rolls for the
> next few days for us all (dough mode). I got distracted helping
> Charlotte find some spices (she wanted this one in a sort of pizza
> spice set).
>
> I forgot to add the yeast. 1.5 hours later the machine beeped and there
> was this 1/2 normal sized ball (maybe 1/3 sized).
>
> oops. So I set up another batch of french bread as we contemplated
> this. (Freench later came out perfect as normal).
>
> We tested the dough and it was well developed, just not puffy. I
> decided to try using it for something else in an experiment. I pulled
> out some 10 home made sausage patties (I can later post the seasoning i
> use on ground pork). Cooked the pork bits and set them aside.
>
> We worked this dough very easily by hand to small flat bits and wrapped
> cooked sausage in it. Some sausage patties were bigger so we made a
> sort of bed and put a top sheet over it. Edges crimped, this baked to
> perfection in 18 mins or so in a preheated 400F oven.
>
> Nifty! I think I will deliberately do this again with some other
> things like those double sausage-looking bits that are somewhat like a
> kielbasa.
>
> Dough recipe:
>
> 1 1/3 c butter milk
> 1/3 c water plus 1 tb
> 4 c flour, fluffed into cup with a spoon
> 4 ts sugar
> 1 ts salt
>
> We added 1 tb each: Oregano, basil, sage
>
> Carol
> --

Glad you used yer noggin on this mishap. I've forgotten the yeast too, but don't recall what I did with that dough.

Worse yet, I once threw out the paddle and had to spent 18 bucks for a replacement. ABM has still saved a small fortune in the bread line tho over 25 years.

Kalmia wrote in rec.food.cooking:

> On Sunday, July 12, 2015 at 12:27:21 PM UTC-4, cshenk wrote:
> > LOL, now I've been making bread for ages with a bread machine. I
> > rarely screw up but I did yesterday.
> >
> > I was making my regular buttermilk bread to turn into rolls for the
> > next few days for us all (dough mode). I got distracted helping
> > Charlotte find some spices (she wanted this one in a sort of pizza
> > spice set).
> >
> > I forgot to add the yeast. 1.5 hours later the machine beeped and
> > there was this 1/2 normal sized ball (maybe 1/3 sized).
> >
> > oops. So I set up another batch of french bread as we contemplated
> > this. (Freench later came out perfect as normal).
> >
> > We tested the dough and it was well developed, just not puffy. I
> > decided to try using it for something else in an experiment. I
> > pulled out some 10 home made sausage patties (I can later post the
> > seasoning i use on ground pork). Cooked the pork bits and set them
> > aside.
> >
> > We worked this dough very easily by hand to small flat bits and
> > wrapped cooked sausage in it. Some sausage patties were bigger so
> > we made a sort of bed and put a top sheet over it. Edges crimped,
> > this baked to perfection in 18 mins or so in a preheated 400F oven.
> >
> > Nifty! I think I will deliberately do this again with some other
> > things like those double sausage-looking bits that are somewhat
> > like a kielbasa.
> >
> > Dough recipe:
> >
> > 1 1/3 c butter milk
> > 1/3 c water plus 1 tb
> > 4 c flour, fluffed into cup with a spoon
> > 4 ts sugar
> > 1 ts salt
> >
> > We added 1 tb each: Oregano, basil, sage
> >
> > Carol
> > --
>
> Glad you used yer noggin on this mishap. I've forgotten the yeast
> too, but don't recall what I did with that dough.
>
> Worse yet, I once threw out the paddle and had to spent 18 bucks
> for a replacement. ABM has still saved a small fortune in the bread
> line tho over 25 years.

LOL! I've had to replace a machine over a lost paddle becuse the
replacement was more than a new machine. I like ones that do not come
off easily. Then again, I generally use dough mode instead of baking
it in the pan these days.

Carol

--

On Monday, July 13, 2015 at 7:26:00 PM UTC-4, cshenk wrote:

>
> LOL! I've had to replace a machine over a lost paddle becuse the
> replacement was more than a new machine. I like ones that do not come
> off easily. Then again, I generally use dough mode instead of baking
> it in the pan these days.


Oh, ha-ha. I cud've shot myself. I later obtained a second ABM, so I'm not as concerned about another mishap like that. I nevertheless treat it like a first folio Shake.

Gee, how much was a paddle vs. a new machine?

Kalmia wrote in rec.food.cooking:

> On Monday, July 13, 2015 at 7:26:00 PM UTC-4, cshenk wrote:
>
> >
> > LOL! I've had to replace a machine over a lost paddle becuse the
> > replacement was more than a new machine. I like ones that do not
> > come off easily. Then again, I generally use dough mode instead of
> > baking it in the pan these days.
>
>
> Oh, ha-ha. I cud've shot myself. I later obtained a second ABM, so
> I'm not as concerned about another mishap like that. I nevertheless
> treat it like a first folio Shake.
>
> Gee, how much was a paddle vs. a new machine?

In that case, it was only on Ebay and they wanted 57$ for the paddle.
Another wanted 127$ for the paddle. I got a new machine on an
amazon.com sale for 37$.

Carol

--

cshenk wrote:
>Kalmia wrote:
>>cshenk wrote:
>> >
>> > LOL! I've had to replace a machine over a lost paddle becuse the
>> > replacement was more than a new machine. I like ones that do not
>> > come off easily. Then again, I generally use dough mode instead of
>> > baking it in the pan these days.
>>
>> Oh, ha-ha. I cud've shot myself. I later obtained a second ABM, so
>> I'm not as concerned about another mishap like that. I nevertheless
>> treat it like a first folio Shake.
>>
>> Gee, how much was a paddle vs. a new machine?
>
>In that case, it was only on Ebay and they wanted 57$ for the paddle.
>Another wanted 127$ for the paddle.

I think you're FOS... ABM paddles for various machines on Ebay run
around $10-$15.
http://www.ebay.com/sch/i.html?_from...ddles&_sacat=0

In article >,
"cshenk" > wrote:


> >
> > Worse yet, I once threw out the paddle and had to spent 18 bucks
> > for a replacement. ABM has still saved a small fortune in the bread
> > line tho over 25 years.
>
> LOL! I've had to replace a machine over a lost paddle becuse the
> replacement was more than a new machine. I like ones that do not come
> off easily. Then again, I generally use dough mode instead of baking
> it in the pan these days.
>
> Carol

(going OT...) I recently broke a poorly made, one piece, molded plastic
handle on my GE fridge and they wanted $87.00 for the replacement. This
is a disturbing trend.

"Don Martinich" > wrote in message
...
> In article >,
> "cshenk" > wrote:
>
>
>> >
>> > Worse yet, I once threw out the paddle and had to spent 18 bucks
>> > for a replacement. ABM has still saved a small fortune in the bread
>> > line tho over 25 years.
>>
>> LOL! I've had to replace a machine over a lost paddle becuse the
>> replacement was more than a new machine. I like ones that do not come
>> off easily. Then again, I generally use dough mode instead of baking
>> it in the pan these days.
>>
>> Carol
>
> (going OT...) I recently broke a poorly made, one piece, molded plastic
> handle on my GE fridge and they wanted $87.00 for the replacement. This
> is a disturbing trend.

Time to buy yourself that 3D printer.

On Mon, 13 Jul 2015 18:25:39 -0700, "taxed and spent"
> wrote:

>
>"Don Martinich" > wrote in message

snip
>>
>> (going OT...) I recently broke a poorly made, one piece, molded plastic
>> handle on my GE fridge and they wanted $87.00 for the replacement. This
>> is a disturbing trend.
>
>Time to buy yourself that 3D printer.
>
Only $999 at Lowes or some place like that.
Janet US

On 7/13/2015 7:16 PM, Don Martinich wrote:
> In article >,
> "cshenk" > wrote:
>
>
>>>
>>> Worse yet, I once threw out the paddle and had to spent 18 bucks
>>> for a replacement. ABM has still saved a small fortune in the bread
>>> line tho over 25 years.
>>
>> LOL! I've had to replace a machine over a lost paddle becuse the
>> replacement was more than a new machine. I like ones that do not come
>> off easily. Then again, I generally use dough mode instead of baking
>> it in the pan these days.
>>
>> Carol
>
> (going OT...) I recently broke a poorly made, one piece, molded plastic
> handle on my GE fridge and they wanted $87.00 for the replacement. This
> is a disturbing trend.
>


Indeed it is!

Plus if the GE/Electrolux deal ever clears they'll be shipping from Sweden!

On Monday, July 13, 2015 at 9:16:13 PM UTC-4, Don Martinich wrote:
> In article >,
> "cshenk" > wrote:
>
>
> > >
> > > Worse yet, I once threw out the paddle and had to spent 18 bucks
> > > for a replacement. ABM has still saved a small fortune in the bread
> > > line tho over 25 years.
> >
> > LOL! I've had to replace a machine over a lost paddle becuse the
> > replacement was more than a new machine. I like ones that do not come
> > off easily. Then again, I generally use dough mode instead of baking
> > it in the pan these days.
> >
> > Carol
>
> (going OT...) I recently broke a poorly made, one piece, molded plastic
> handle on my GE fridge and they wanted $87.00 for the replacement. This
> is a disturbing trend.

At least you can even GET one. Think of all these things now with rechargeable batteries. Once that batt won't take or hold another charge, it's curtains for the entire ensemble. Been thru this with Oral B toothbrushes et al.


anohter charge

On 7/14/2015 9:27 AM, Kalmia wrote:
>
> At least you can even GET one. Think of all these things now with rechargeable batteries. Once that batt won't take or hold another charge, it's curtains for the entire ensemble. Been thru this with Oral B toothbrushes et al.
>
>
Uh huh. This is why I stick with the old style toothbrush. Unless both
of my hands are broken, I can still brush my teeth.

Jill

On Tuesday, July 14, 2015 at 3:27:45 AM UTC-10, Kalmia wrote:
> On Monday, July 13, 2015 at 9:16:13 PM UTC-4, Don Martinich wrote:
> > In article >,
> > "cshenk" > wrote:
> >
> >
> > > >
> > > > Worse yet, I once threw out the paddle and had to spent 18 bucks
> > > > for a replacement. ABM has still saved a small fortune in the bread
> > > > line tho over 25 years.
> > >
> > > LOL! I've had to replace a machine over a lost paddle becuse the
> > > replacement was more than a new machine. I like ones that do not come
> > > off easily. Then again, I generally use dough mode instead of baking
> > > it in the pan these days.
> > >
> > > Carol
> >
> > (going OT...) I recently broke a poorly made, one piece, molded plastic
> > handle on my GE fridge and they wanted $87.00 for the replacement. This
> > is a disturbing trend.
>
> At least you can even GET one. Think of all these things now with rechargeable batteries. Once that batt won't take or hold another charge, it's curtains for the entire ensemble. Been thru this with Oral B toothbrushes et al.
>
>
> anohter charge

I got some cheap Chinese knock-offs to replace the handle/battery of my Oral-B toothbrush. They work fine. Next I'm gonna get cheap Chinese knock-off brush heads. I guess then it's gonna be an Oral-C toothbrush.