ADVERTISEMENT
- Real Recipes from Real People -

ISO: BRISKER

Misc.

SUBJECT: BRISKER

I am searching for a product that is best described as a low heat storage box for bread, cracker, etc. to prevent spoilage due to high humidity. Sort of an electric bread box if you will. They are typically about 15-20 inches wide, 6-10 inches tall, and 10-15 inches deep with an exterior of chrome or stainless.

Can anyone direct me to a source? We've checked Atlanta area retail outlets to no avail.

Thank you,
Jim Siewert

MsgID: 113219
Shared by: Jim Siewert
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Jim Siewert
2
  gramaj
3
  BG
ADVERTISEMENT
Random Recipes
  • Chocolate Cake with Peanut Butter Frosting
  • Hi Everyone! I found this recipe in one of the newspaper magazines and it turned out to be the cake recipe I have been searching all my life for! It is chocolatey, light textured and it goes realy well with this frost...
  • Mock Chicken Marbella
  • MOCK CHICKEN MARBELLA 1/2 cup bottled balsamic or red-wine vinaigrette 1/4 cup prepared green olive tapenade or green olive salad* 2 cloves garlic, crushed in a garlic press 1 teaspoon dried oregano 3 bay leaves 1/2 c...
  • Buffalo Wing Flavored Meatballs
  • BUFFALO WING FLAVORED MEATBALLS 2 lbs. meatballs (homemade or store bought) for the sauce: 2 to 3 tbsp . butter 3tbsp. hot sauce 1tbsp. honey Pre-cook meatballs and then combine with heated sauce. Serving...
  • Maple-Nut Mashed Hubbered Squash
  • MAPLE-NUT MASHED HUBBARD SQUASH 3 pounds Hubbard squash boiling water 1/2 cup butter, room temperature 2/3 cup maple syrup salt and freshly ground black pepper (to taste) 1/4 teaspoon ground ginger 1/2 cup chopped pec...
ADVERTISEMENT
  • Marvelous Mushroom Soup
  • MARVELOUS MUSHROOM SOUP 1/2 pound fresh mushrooms, sliced 1 large onion, finely chopped 1/2 teaspoon dried tarragon 1/4 teaspoon ground nutmeg 3 tablespoons butter or margarine 1/4 cup all purpose flour 2 cans (14 1/2...
  • Wild Rice Pilaf with Oranges and Cherries
  • WILD RICE PILAF WITH ORANGES AND CHERRIES 1 cup uncooked wild rice Salt 2 cups uncooked white or brown basmati rice 1 tablespoon vegetable oil or unsalted butter 1/2 to 3/4 cup dried cherries 1 to 2 tablespoons fresh ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: BRISKER
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!