Search Results for '("C'

[chocomouse]

I made a simple potato salad and a broccoli salad to go with the ribs we will be cooking on the grill for dinner tonight. Apparently, BakerAunt is sending her storm our way when it is done with her! Rain all day tomorrow (it's 40* here now), then snow tomorrow night through Friday. We are forecast to get 12-18 inches, but I'm thinking it might dump most of that on the Midwest, before it arrives here.

[BakerAunt]

With snow expected early Wednesday morning, and a winter storm warning, I decided on Tuesday evening to make the dough for Cinnamon Swirl Pumpkin Rolls--a recipe that I adapted from King Arthur--shape and refrigerate overnight to bake in the morning. I increased the amount of whole wheat flour I include, so it is now 1 3/4 cups AP, 2 1/4 cups WW, 2 Tbs. flax meal, and 1/2 cup old-fashioned oats. I had about 10 oz. pumpkin puree rather than 8 oz; I still needed 2 Tbs. buttermilk.

I set the baking dish (9 1/2 x 9 1/2) out to warm up on Wednesday morning, then baked and glazed before devouring two. My husband will appreciate them when he comes in from shoveling snow. (He started the day with oatmeal.) Our area is forecast to get repeated snowfall throughout today and tomorrow, and it is the wet, heavy snow. To make matters worse, we had warmer weather yesterday and rain, so there is ice under the snow.

[Mike Nolan]

Tonight I'm making a big (12 quart) pot of vegetable beef soup.

[Mike Nolan]

Here it is:
soft flower pizza

Aside from the five petal structure, I don't know that it is all that different from some other pizza dough recipes. (But I'm thin crust guy.)

[BakerAunt]

I made soup for Sunday dinner. I used 7 cups of turkey broth from the freezer, celery, carrots, mushrooms, and garlic sauteed in olive oil, browned ground turkey, 1 1/2 cups of the Bob's Red Mill Vegi Soup blend (lentils and split peas and barley), 1 Tbs. rehydrated dried onion, and 1 Tbs. Penzey's Ozark Seasoning. During the last five minutes, I added kale, then finished it off with 2 tsp. cider vinegar (balances out the kale). We have enough for several more meals, which is good, because very cold weather is slated to arrive by Wednesday.

[BakerAunt]

I forgot to mention that on Saturday, I roasted two of the four pie pumpkins that I have left and pureed the pulp. I froze most of it: two containers, each for a pie, and two (1 cup) containers for other baking. I have 10 oz. that I put in the refrigerator. I plan to use it in pumpkin sweet rolls next week.

We put the seeds and stringy innards, that I removed from the pumpkins before roasting, out for the squirrels and the birds to enjoy. I am sure they appreciate it in this cold weather.

[Italiancook]

I made a double batch of The Neely's (Food Network) Asparagus Soup. I ended up with only 2 quarts for the freezer and 3 cups for lunches. This is excellent soup even though washing each asparagus spear (2 pounds) is labor intensive with not much to show at the end of the process. But I'm always happy to have asparagus soup in the freezer for days I don't want to cook. A cup of this soup is like drinking liquid gold. I prefer it with Butterhorn or Parker House rolls but only had foccaccia in the freezer today.

[Mike Nolan]

Dear Fellow Bread Lovers,

Now that the 2021 "On the Rise" Johnson & Wales International Symposium on Bread has ended, we have set up a YouTube Channel for unlimited viewing of all the presentations, including from previous symposium events. On this channel, you will find video recordings of every session, including formal presentations, interviews and conversations with sessions, demos, and panel discussions. This is a treasure trove of archival material on every aspect of bread. I suggest you subscribe to the channel (it's free) so that you can have instant access to the recordings and, also, to the full list of titles (you can always just do a YouTube search by name or title "JWU Bread Symposium", but that will be a longer process). To visit the channel Click Here.

The 2021 Symposium was a one of a kind event, spanning five months of twice weekly sessions, each approximately one hour in length. Many of you receiving this email were present at some or all of them at the time of presentation. For those who were not ticket holders, you can still see the bios and subject lists by going to the Symposium home page at http://www.breadsymposium.com This will give you background and context for the entire program. Those who bought tickets and had log-in privileges can still log in and go to the virtual conference hall lobby and access the archives and recipes throughout the calendar year 2022, at which point we will close down the conference hall (but will still keep the home page available).

There are no immediate plans for the next bread symposium, but we do hope to bring it back in the future. However, this year's program was so exhaustive (about 45 sessions) that I believe it will provide years of timeless, evergreen material for your reference. Please feel free to share this email, as well as the YouTube link, with anyone in your circle of influence.

And, as I wrap up this year's Symposium, a final thank you to our event and technical producers, Ganoid Communications, our marketing and ideation team at Gumbo Marketing, and to all of our sponsors, whose generous support made it possible: Puratos (our Platinum sponsor), Central Milling, Lindley Mills, Ardent Mills, MockMill, Fire Within, Food First/ProBiotein, WP Bakery Group, Allied Bakery and Food Service Equipment, and Big Green Egg. Also, thank you to our incredible roster of presenters. They represent an unprecedented gathering of global thought leadership in the world of bread. And, finally, thanks to all of our over 500 ticket holders and attendees, for your enthusiastic support of this unique marathon symposium. And now, the world can enjoy these presentations forever, via our YouTube Channel.

Sincerely,
Peter Reinhart
Executive Director

[Mike Nolan]

I think of myself as a 'meat and potatoes' person, too, but I find if I make chicken-based dishes too often, my wife complains. (I don't make fried chicken, but that's one thing the fast food industry does well.) When we're negotiating dinner (that's the best way to describe it), fish is often a hard sell, too.

[BakerAunt]

So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:

https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108

I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/

I googled the same question for broccoli, which my husband happily eats:

https://www.healthline.com/nutrition/sulforaphane#benefits

I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.

[BakerAunt]

So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:

https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108

I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/

I googled the same question for broccoli, which my husband happily eats:

https://www.healthline.com/nutrition/sulforaphane#benefits

I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.

[Mike Nolan]

Historically, my biggest challenge with eclairs was finding the right chocolate topping, ones like we got back in Chicago.

But now that I've read Christophe Adam's book, Eclairs, I'm rethinking the whole issue of fillings and toppings, which my wife has mixed emotions about. (Raspberry is out, though, since she's allergic to red raspberries.)

[BakerAunt]

CWCdesign--I have found that with yeast breads, I can do a greater proportion of whole grains if I use some bread flour. My current favorite is the Bob's Red Mill Artisan bread flour.

I like the Irish-style flour from King Arthur for scones (I make an oil-based one) and soda breads.

[cwcdesign]

I had half a head of cabbage left over from a recipe earlier in the week so I made Connemara broth from the Simon Pearce cookbook. It's a soup I really like and it's been cold here for Georgia - high 30's-low 50's. It was a nice dinner with the brown bread (see Baking thread).

[Mike Nolan]

Onions are high in sulfur. When you cut them, their exposure to air can produce sulfuric acid, which is why cutting onions irritates your eyes.

It may be that dehydrating them or turning them into a powder reduces the amount of sulfur.

My wife wonders if there are some forms of garlic that she could tolerate, but she's not willing to do the experimentation to test them. (Garlic essentially shuts her digestive tract down for up to 18 hours, which is very uncomfortable.)