ruthie, you're probably back by now, I hope you had a great trip. I've been doing "international" cookies too, LOL, but not because I decided to, just because that's what struck me. I just made cuccidati, a fig filled cookie that a friend sent me and I loved them. I've made Venetian rainbow cookies with almond paste, and I've made good old American toll house cookies and grandma's molasses cookies and peanut butter cookies. Elery and I are making cannoli tomorrow, and I've done the Scottish shortbread and the spritz and the pfefferneuse. I think I'm not going to do any more baking except cut out and frosted sugar cookies with the grandkids! Now, that pannetone. Here is a recipe from King Arthur Flour for a traditional pannetone, it requires an overnight resting of the "biga", which is just the yeast with a bit of water and some of the flour, kind of like a sourdough "starter". The bread is made using the biga the next day. I didn't have orange oil or the special seasoning thing you can only get from King Arthur Flour, LOL, so I used the vanilla and some orange extract. My family loves this recipe and since it uses dried fruit instead of the candied stuff, I like it too. I do not like candied fruit at all. Anyway, it's easier than it looks and the recipe came from King Arthur Flour: Overnight Panettone This traditional Italian holiday bread will stay fresh longer when it's made with an overnight starter. Biga (Overnight Starter) 3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour 1/16 teaspoon yeast (just a pinch) 1/3 cup (2 5/8 ounces) water Dough all of the biga (above) 2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour 1/4 cup (2 ounces) water 2 large eggs 1/4 cup (1/2 stick, 2 ounces) unsalted butter 1 1/4 teaspoons salt 1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil 2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast 1/3 cup (2 1/4 ounces) sugar 1/2 cup (3 ounces) golden raisins 1/2 cup (2 1/4 ounces) slivered dried apricots 1/2 cup (2 ounces) dried cranberries or flavored fruit bits 1/2 cup (2 1/2 ounces) dried pineapple, chopped 2 tablespoons orange or lemon zest The Biga: Combine the biga ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours). Dough: Combine all of the dough ingredients except the fruit, and mix and knead them togetherby hand, mixer or bread machinetill you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and knead in the fruits and zest. Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise till it's just crested over the rim of the pan, about 1 hour. Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly. Remove the panettone from the oven and cool completely. This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 2, December 1991 issue. Annie

I posted a while ago and never came back to answer the questions- sorry! I can give an update: Weve had the range for about 18 months now and we are very happy with it. We use the griddle very often, the grill insert from time to time The steam oven works well- no water on the floor- the water container has a lid that closes before you slip it in the slot. My only complaint- the small oven does not brown evenly on convention bake- I baked 2 pies in there at Thanksgiving (one at a time)- and the tops browned more at the back end of the over- had to be careful and cover with aluminum foil to avoid burning. We've had problems with the circular thermometer in the center of the range- In my opinion this is a silly feature - it does not really reflect the temperature inside the oven as i moves immediately on setting on or off, and something was wrong with the way it was wired into our range- the wires came loose at least twice- we had the warranty so repair was completely free - might as well since it was free, and now its been fine - I wouldnt pay to repair this as it is not very useful. I have never used self clean- and after readying about frying electronics I have elected to not use that feature and clean the oven myself.

Model # is E23BC68JPS for pro handles, or _JSS for curved desinger handles. Took very long hard look at this fridge. It looks great. This was probably my favourite-looking non-built-in fridge I saw. For 36" counter-depth-ish freestanding fridges, it's one of highest capacities you'll find. Especially impressive is available surface area of shelving. If that was a stat listed, this fridge would be tops for this size. I too avoided in-door dispenser like the plague after seeing figures how much more likely such models needed repairs vs non-dispenser models. And Electrolux in particular had major issues with this in both standard & Icon versions of this model. I ended going built-in and finding a smokin' deal (relative to built-in prices) on a Bosch unit. BTW there are at least 2 different trim kits. The louvered trim kit is the one seen in a couple images on Icon website. It looks very nice IMHO. I would have done it. It's too bad it's flush with the fridge cabinet and no option to make it flush with front of doors. I'm probably too nitpicky though? Still looks great to me, link below. Here is a link that might be useful:

Prompted by the latest posts here, we paid a visit to our local distributor who in the past, has been super helpful and nice to deal with. They did not have the new columns yet. But did show me some of the capabilities in their freezer bottom unit. Note that I am just passing on what we were told :). The Mastercool controls look both cool and not so cool :). On the positive front, you get to set the temp and humidity of each bit electronically. I seem to recall on the Bosch, etc it is those plastic sliders. Those sliders donÂt seem all the functional to me as they are easy to bang into/change. On the down side, she had to touch the controls multiple times to get the system to detect. A real switch to control them would have been better than a touch control that is fussy. The main thing my wife liked, and someone should verify that Bosch series donÂt do, is that you there is a bucket where the ice falls into that can be slid left and right. In doing so, you can then use the entire larger slider under it to fill with ice for parties and such. On doors being easier to mount, she said that once the panels are mounted to the door grid, they are hung and then can be adjusted in that way using some mechanism on the door. She said the time to do this is 75 minutes (!). With the other units, she said the panel needs to be taken on and off to adjust the panels and that is what takes a lot of time. The door panels had heavy stainless rails into which the glass buckets hung. You could push the glass bucket up and remove them without removing the slides which hold not. Seemed nice to have them be this way. On wifi connection, in our case, it is a useful thing in that it can detect unit failure or door being left open. We will be having the unit in our vacation house and hate to come to it after a month of being gone, just to find everything gone bad due to unit failure. Not a huge deal mind you, but useful. I asked if there is a charge and she said "not currently." Not sure what that means as far as them charging in the future. I asked her the cost and she gave me an MSRP of $12,000 for dual 30 inch units. I seem to recall that the Gagg was less than $10K so this is quite a premium for the few features. Availability apparently is pretty poor for the freezer. She said someone just ordered a set and the freezer is scheduled for October! Yikes. Overall, it seems that they have done some homework on refining everything around the core of the unit. I donÂt feel that they have created enough value to go beyond the Gagg unit. But for people where price is no object, I think they should seriously consider Miele. We are not quite in that category although close when it comes to our kitchen remodel :).