We currently have a Hoshizaki ice maker that makes 'top-hat' shaped clear cubes.
We've had 2 other types of icemakers in the last 23 years, both ones that make a clear sheet of ice then cut it into cubes using heated wires. two that were probably Kitchen-Aid that developed coolant leaks and one that failed due to some kind of processor board failure.
The big advantage of having a 15 inch wide ice maker is that it holds about 50 pounds of ice, more than enough to load a big cooler for a long trip or to fill a sink with ice water to cool down 10 quarts of stock quickly. Also, since the older ice at the bottom melts, you never get stinky ice.
If I had space (and an unlimited budget), I'd put in a blast chiller.
BTW, slow-melting ice cubes also mean you get slower cooling from the ice, because there's less surface area exposed to the liquid. Plusses and minuses.
The downside is that it makes large cubes that won't fit into some glasses without breaking them up (I use an ice pic). The advantage to the oversized cubes are that they melt more slowly than a traditional size cube.
i always thought Hydrox had the better filling and Oreos had the better outer cookie. Hydrox are just a memory these days, along with too many other foods from our past.
When we're past the pandemic crisis (in 2-3 years?), it'll be interesting to look back and see how many products have bit the dust since March.
Hi,
This is an interesting neat podcast on the history of Hydrox and Oreo sandwich cookies.
I did know that Hydrox pre-existed Oreos and that Hydrox were kosher (we never at Oreos at religious school).
I did not know the competition was bred by sibling rivalry!
For Monday dinner, I roasted chicken thighs, rubbed with olive oil and sprinkled with Penzey’s Tsardust Night. I also used the first Table Queen acorn squash from our garden. I cut it lengthwise, scooped out the seeds, rubbed it with a bit of olive oil, then roasted it cut side down on parchment paper at 400F in the countertop convection oven for 40 minutes. I then removed it and filled each squash with a mixture of cooked bulgur (left over from another night) that I had combined with sautéed chopped celery and red bell pepper (from our garden!). I added a bit of dried sage and onion powder. Once I had the squash filled, a sprinkled a little 2% pre-grated (only form in which I can get low-fat cheddar here) over it, then returned to the convection oven at 375F for 20 minutes. It came out very well, and I like the taste of the Table Queen more than other acorn squashes that I have tried. My husband liked it too, which is good, because there are a lot more Table Queen squashes out there.
Some critter(s) is eating my tomatoes on the vine. I don't know what it is, I'm pretty sure it's not the suspect pictured below because I am doing container gardening and the containers are on carts which puts the containers several feet above the ground.
Anyway, this was 15 years ago. I had my first tomato of the season turning ripe, I was going to pick it the next day. In the early evening I went out there to water the plants, I was standing there with the hose watering each plant individually. A rabbit came out and sat near the ripening tomato. I never chase the rabbits away. Then his nose starts to twitch and the next thing I know his mouth is on the tomato like a vampire on a vixen. Several thoughts raced through my head but then I realized this was a Kodak moment. I gently put the hose down, slowly backed away and went to the house, got my camera, changed the lens to the longest I had, went back out to the garden and found the rabbit was still there.
In this pic, he is sticking his tongue out at me as if to say, "Go get your own, buddy, this one is mine!"
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This reply was modified 5 years, 8 months ago by
RiversideLen.
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This reply was modified 5 years, 8 months ago by RiversideLen.
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That's the way to top a pizza, Joan!
I think it will take at least two weeks, and possibly longer, for my ankle to heal. I am starting some mild rebab exercises--following Bob and Brad on You Tube, who call themselves "the best physical therapists on the internet--in our opinion." (I got some of my osteopenia exercises from them.} The duo is humorous and informative.
That sounds delicious, Joan.
Yesterday I made a pork loin roast on the BBQ, had a large salad and noodles with it. I will have leftover pork for several days.
This morning I made pancakes (been wanting them for a while), half buckwheat, half White Lily self rising flour, also threw in a half cup each of oats and almond flour. Half buttermilk and half milk. Pancakes turned out nice and light and fluffy, real good. Have enough left for tomorrow's breakfast.
North Dakota Mill is the miller.
Here's the semolina/Austrian malt bread, it doesn't make a very tall loaf compared with the way it rises without the semolina, not quite 3" high, just barely above the rim of the standard loaf pan I used (which is behind it in the picture.)
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Thanks for showing your semolina storage system, Mike. Fifty pounds doesn't seem as daunting that way. Do you know the name or manufacturer of your semolina?
You sure were ambitious, chocomouse.
For lunch, I made a Green & Black Olive Pizza. I even managed to make it into a large rectangle, about the size of a half sheet pan. It was my first rectangle. Other tries have netted oval pizzas. This was our first olive pizza, and we liked it. The canned, sliced black olives didn't have much flavor (some), but the Manzanilla olives were quite flavorful. I alternated the colors, which was a good thing. Using all green olives would have been an overwhelming taste for a pizza, I think.
I used the KABC Now or Later crust. But it sat for 5 days in the fridge instead of 3. I was afraid it'd taste sourdoughy, which I wouldn't like, but it didn't. (Am I the only one who thinks King Arthur Baking Circle when typing KABC?)
I've made that Chewy Semolina Rye bread recipe many times,and the first time trying a recipe I follow the instructions closely, although most of the time I've made multiple changes! I use dried onion in most rye breads - it's not a strong onion flavor, although someone who doesn't like onion might disagree. I also always add caraway, mustard, and dill seeds. Sometimes I've used Rye Bread Improver instead of the vital wheat gluten. I sometimes used Deli Rye Sour or Flavor (KAF, I think they changed the name about 5 years ago). I usually use pumpernickel or first clear flour, but have used a "medium" rye. I also usually replace most of the water with dill pickle juice, depending how much juice is left in the jar! My notes show that every loaf was excellent!
I've baked this recipe, but the dried, minced onion was given as optional, so I omitted it. I also used half buttermilk, and I used First Clear flour in place of the vital wheat gluten. I cut the salt to 1 tsp. My notes say that I used the bread machine to mix it. I also baked it in the "bread bowl" that KAF sells--at 400F for 25-30 minutes.
I must have liked the recipe, since I copied it into my baking recipes. I will need to bake it again.
I'm impressed, Mike, that your square Tupperware canister lid is still in good condition. I have had several of these break at the corners and may need to see if I can buy replacements on line. I don't think that I abused them, just normal usage, and it was a problem before we moved and I had some of my Tupperware in storage (subjected to heat and cold).
Well, I had some big containers I could put it in. And my guess is I'll go through it in six months or less, especially once cooler weather comes and I start making pasta more frequently.
I've been making the malt bread with 10 ounces of semolina and 10 ounces of AP or bread flour (haven't decided which I like better yet), so a 50 pound bag would make around 80 loaves. I've been making a loaf about every 4-6 days.
Semolina doesn't cause my wife's blood sugar to spike as rapidly, so I'll probably be making other breads with some semolina in them. I may have to try a rye bread with semolina, for example:
Semolina Rye Bread
Here's what 50 pounds of semolina looks like in containers:
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I checked the BRM site and was able to register for an email notification for when the milk powder is back in stock. The estimated date is Sept. 1.
I checked semolina, and right now BRM only has bulk (25 lb.) bags available. I was fortunate to find two of their small bags (older packaging) early in the pandemic and stuck them in the refrigerator and freezer. I also had bought a bag of the KAF semolina.
I'm getting low on semolina also, and hoping KAF will have some in the store when I go in early September. I have a $10 reward to use (along with several $10 bills of my own!) this time, and have started a list.
