Search Results for '("C'

[aaronatthedoublef]

BA, for my pizza I started with all bread and then went to bread and whole wheat. Then pastry and whole wheat. Then I added flax meal and sometimes some chickpea flour. Now I am at whole wheat (I like white if it's not too expensive), pastry, flax, and some bread. I may try semolina in the next batch.

Violet and I made "tea" sandwich cookies. They were a little big for typical tea cookies. Each cookie was an ounce. Next time I'll make them a half ounce.

I made biscuits, Added the right amount of salt this time. I still had butter leaking despite a long chill in the fridge and the oven at 425 on convection (the recipe says 350). I may ping the baker before I bake the rest.

[BakerAunt]

On Friday, I baked Zucchini Cinnamon Chip Bars, which I adapted from King Arthur's Zucchini Chocolate Chip Pecan Bars. I use the white whole wheat option, and I add 2 Tbs. each of milk powder and flax meal. I cut the salt by a third and the brown sugar by a third. The recipe is designed to be made completely in the food processor, beginning with processing the zucchini, egg, and oil until smooth, then adding the flour mixture, then 60 g cinnamon chips and oats. I do not like the food processor clean-up, so I instead mixed the brown sugar and oil in a bowl, then added the egg. I cut the zucchini into small pieces and processed it in my smaller processor (size is about right for a cup of oats) in two batches. That did not liquify it, but it broke it down into a coarse mixture. I added it to the liquid ingredients, then stirred in the wet ones. I did not add nuts. I bake in a 13x9-inch glass dish for 27 minutes. The soft, cakey bars are excellent.

I also made dough for my whole wheat sourdough cheese crackers. It will rest in the refrigerator until next week.

[Mike Nolan]

If they're selling them as large but they're not 24 ounces to a dozen (in the shell), that could be a weights and measures violation, medium eggs are 21 ounces to a dozen. I haven't bought eggs at our Aldi in a while, I may have to buy some just to weigh them.

[Mike Nolan]

Revised: I picked six cantaloupe today, and the critters got to another one and have it half-eaten.

There's a big Crenshaw getting close to ripe (it has some yellow stripes indicative of ripening, and I finally spotted 3 other Crenshaws, one of which formed in the cavity in a cement block and is too big to be pushed out, so I may have to cut it out when it is ripe enough.

[Mike Nolan]

Every day I see another article saying coffee or tea is good for you, or bad for you. Just today I saw one saying drinking hot tea increases the risk of throat cancer. (Next they're going to say that applies to drinking hot chicken soup, too!)

[navlys]

I think people are expecting this due to" inflation". No one should be drinking soda anyway!(in my most humble opinion).

[Mike Nolan]

I need to make another batch of cinnamon rolls, if I don't get it done tomorrow it will probably wait until Sunday or Monday, because Saturday is the start of the college football season, beginning with the Nebraska - Northwestern game in Dublin. (I have degrees from both schools.)

[cwcdesign]

On Sunday, Will had leftovers and I made my Mediterranean white bean and tuna salad with avocado (they we’re on sale) and spinach. Last night I had leftovers and he had tuna, Carolina rice and peas. He’s made a huge pasta salad for dinner tonight and I’m looking forward to it - extra long day at work.

[Mike Nolan]

Last night we had burgers on the grill with sauteed mushrooms and salad, tonight it'll be NY strip steak on the grill, mushrooms and baked potato. (I bought 3 large NY strip steaks (about 12 ounces each) on sale last week, so I need to either use or freeze them.)

[Mike Nolan]

Well, my wife is allergic to garlic, so that won't be an option here.

I used the pizza dough recipe that's in the KAF pizza school emails:

300 grams flour (I used a combination of KAF AP and BRM pastry flour since I don't have their 00 pizza flour)
222 grams water
1.5 tsp yeast
1 tablespoon oil (The recipe calls for olive oil, but I used a canola/soy blend)
1 teaspoon salt

That's about 74% hydration, and it was pretty slack, but you roll it out using semolina and that would lower the final hydration number, probably into the 60's. I'm planning to make pizza on the grill again over the weekend, I'll weigh a piece of dough before and after I roll it out to see how much additional flour got added. (My wife would like to know that for carb counting anyway.)

We've been doing lavosh pizza in the winter a lot, I use a combination of mozzarella and havarti cheese on it.

[cwcdesign]

Will has been making tortillas (I missed them while he was gone) He found a video on YouTube with a woman who was making them traditionally. He rolls them out on our kitchen counter - flour all over the counter - with my long French-style rolling pin. He cooks them on the Baking Steel. He has gotten quite good at it.

[cwcdesign]

I made a peach coffee cake from Southern Living. A friend had given me 3 very ripe (read almost overripe) peaches that I needed to use. It looks good, but we haven't cut into it yet.

The recipe called for heavy cream but I only had half & half so I hope it's OK.

[Mike Nolan]

When I was growing up, my grandfather had a cabin outside of town (on the Apple River) where we'd go on Thursday and Sunday afternoons. It didn't have a potable water source, so we always took gallon jugs of tap water with us, and kept a jug of water in the fridge (the cabin did have electricity), which always tasted so much different than just water straight out of the jug.

I hope you have some bottled water on hand to get you through your well crisis.

[Mike Nolan]

Sticking wasn't a problem at all, the grill was at about 400 degrees, I just slid the dough off the peel (dusted with semolina so the dough moved around easily) onto the grill, and in about a minute it was set up enough on the bottom to move around with tongs and pick it up to see how it was cooking.

The dough is a bit sticky when you start to shape it, but you keep dusting it with semolina as you work it. I think the semolina also adds a little crunch to the crust, I often add it to other pizza crust recipes.

With some grill styles you might need to put a little oil on the grill, but our new Napoleon grill has fairly wide grill surfaces with an 'S' shape.. I was a little worried the first time I made burgers that they might crumble and fall through the openings, but that hasn't been a problem. I use 80% lean meat when doing burgers on the grill, a lower fat content meat might be more crumbly.

After you grill the bottom for 2-3 minutes and it starts to develop some dark spots (some sites call them 'leopard spots'), you take it off, flip it over, put the toppings on the now-grilled surface and then put it back on the grill to cook the other side.

I probably put too much toppings on the savory pizza (I often do), and there's a lot of the toppings left over since I was originally planning two savory pizzas but Diane suggested the dessert pizza, an excellent idea!

For the dessert pizza, I spread a little butter on the surface before dusting it with cinnamon/brown sugar, saving a little of that to put on top of the bananas. The marshmallows were cut into 4 pieces and didn't puff up a lot, though several of them had some nice brown areas on them.

We liked both the savory pizza and the dessert pizza, and one batch of dough makes enough for the two of us, possibly with a piece or two left over. (There weren't any leftovers last night, but I was HUNGRY by the time the pizzas came off the grill.)

We'll definitely make pizzas on the grill again, but it probably won't be an every-week thing, and not in cold weather. The dough should work indoors as well, I'd be tempted to do them in a cast iron pan on the stove rather than in the oven, I suspect it'd be more like the outdoor grill. Might need a lid on the pan, though.

[BakerAunt]

I noted last Friday that our water pump for the well was having issues. It has now quit completely. (Major appliances and systems only break going into weekends.) We have a company coming late Monday morning to troubleshoot and repair. The scenarios range from simple to complex. The well dates back to 1976. We bought the house in 2011.

As a result, water is in limited use here. I bought a cold rotisserie chicken this morning that we can eat for dinner with the last of the tortillas I made. I'm not sure when regular cooking and baking will resume here.