Search Results for '("C'

[Mike Nolan]

It was advertised that it can fit a full sheet pan (I have just one), but there is almost no room around the sides for air circulation, so I seldom use it. I find the 3/4 sheet pans (almost 16x22) work very well, I have 3 of those. That limits me to about 21" long baguettes, but that's stll a pretty long baguette.

If I could find a pan that was 17 x 24 (outside dimensions) that'd give me a bit more baking surface but still plenty of room for air circulation.

[BakerAunt]

I made another batch of yogurt on Wednesday.

Dinner on Wednesday night was a stir-fry with soba noodles using the leftover pork and the drippings I deglazed from the pan. In addition to mushrooms, green onion, and half a yellow bell pepper, the stir-fry included snow peas from our garden and two small red bell peppers. These bell peppers were on the plant last fall when my husband dug it up before the frost (we had only had two peppers off of it—we like them red). It sat on the enclosed sun porch all winter, and the plant looked terrible, as it is not warm out there, although not too cold. My husband re-planted it this spring. We expected the two little peppers to fall off, but instead they grew then turned red. Thus, we had our first harvest. The plant is now a good size and has four or five peppers on it, some of which are large, with more forming.

[aaronatthedoublef]

When I started buying parchment it was $.10 sheet at a really cool store in Seattle which I highly recommend if you ever find yourself there.

Apparently they even have a website now! Greil had just taken over the store from her mom and was amazingly helpful and patient with fledgling bakers and highly regarded by the best bakers and pastry chefs in the city.

I stopped using wax paper because the parchment was cheap enough because I used half sheets and I had one less thing in my kitchen drawers.

Now I buy it at a restaurant supply store for about $.07 a full sheet and $.035 per half. So it's cheap enough. But I buy 10,000 sheets at a time and it lasts for a few years (I am actually running low now).

You can buy it online for about half the price but the shipping is high enough that any savings is erased plus I'd rather support my local stores.

But if you have to buy it in small quantities from places like KAF it is pretty spendy.

Still not sure how the price compares to parchment. Maybe I'll do the per inch math sometime.

[BakerAunt]

I made my version of the KAF online recipe (revised from the Whole Grain Baking Book) for Maple Granola on Wednesday. We had a nice, albeit short, rain, as we did yesterday, which has cooled us from the heat, at least for now. I hope we get more rain.

[BakerAunt]

I use waxed paper for the aforesaid re-heating in the microwave.

I sometimes use it to hold ingredients, such as grated Parmesan cheese--grate on then easily put into a recipe. When I buy a new can of the Vermont Baking Powder from KAF (will they ever get it back in stock?!), I sift it onto baking powder, then move it to my own tight-lid container.

I've used it to cover a pan while working with raw meat.

I used to use it to wrap caramels, back when I could eat those and had people with whom to share them.

I would never use it for baking now that we have parchment, but I do recall my mother using it to line round cake pans. She also wrapped our sandwiches in it for school--in the days before baggies and before re-useable Tupperware sandwich boxes.

I think parchment is more expensive than parchment paper, so where the great qualities of parchment are not needed, I use waxed paper.

It also comes in handy for getting seeds stuck into my crispbread. After I sprinkle on the sunflower and sesame seed, I cover it with a piece of waxed paper, then roll over so that the seeds adhere. (I have to do half at a time, as the waxed paper is not as large.) My concern is that the egg wash and seeds might stick to the saran wrap.

[aaronatthedoublef]

I looked up marmite recipes and there are tons of them. Buzzfeed has 15 alone and they are not even a cooking site. Not all of their links work. Their marmite buttercream (you read that right) points to a list of healthful recipes that does not appear to have the promised frosting.

I did find such a recipe here.

[chocomouse]

Today I made lemon cookies for my husband to take to a potluck cookout tomorrow evening. They are delicious. I used the recipe for Ooey Gooey Lemon Cookies from Iambaker, with a few changes. I added 2 heaping tablespoons of flour to get the consistency I believed would yield a nice soft but chewy cookie, and that was perfect. I also used lemon oil from Lorann, and about a teaspoon of TrueLemon crystals. The recipe calls for 1 stick of butter and 1 8 oz pkg of cream cheese -- what's not to like?! Now my husband has requested another batch (since this made only 42 cookies! that's his excuse, anyway) but raspberry flavored. I've searched my pantry and found I do have raspberry oil from Lorann (Yes, TJ Maxx, BakerAunt!) and I'll also use some of the raspberry cordial my husband makes every summer.

[KIDPIZZA]

Good day to you both Mike & Marliss.
I also employ celery. I just forgot to mention it along with the BEST FOODS MAYO (HELLMANS)....east of the Missisippi river.

This is my secret, I measure out the onion & as well as bite sized bits of celery & I then place it in my food proc.

Then when I peel & slice the taters I add a few 3 finger pinches of the condiments & the onion/celery spread & I then mix it in with both hands till it is totally complete this way it is EVENLY DISTRIBUTED.

I will add one of my secrets that I have never told before. in your boiling water add salt a few splashes of vinegar.... it holds the potato together without becoming MUSHY from being water-logged.

Mike, the sweet/sour flavor from the salad comes from the correct water/vinegar/ sugar ratio....'HOTTED-UP IN THE MICRO-WAVE'& POURED IN TWO SEPARATE SEGMENTS. THIS IN ORDER TO INFUSE THE TATERS. Then adding the MAYO when the taters are cooled if not the heat from the taters will SEPARATE THE MAYO.

For lunch here at the HOME I had a boiled sliced ham sandwich on toasted white bread & my cold potato salad spread as a layer on top. sooooo good.

YOU ALL HAVE A NICE DAY & STAY SAFE.

~KIDPIZZA / CASS.

[Mike Nolan]

If you read the article, this is what I'd call a second-level effect, the shutdown of the pubs in Britain has led to slowdowns in the brewing industry, and Marmite is made from (used) brewer's yeast, which is now in short supply.

[BakerAunt]

The recipe is from the time when margarine was touted (incorrectly, we now know) as healthier than butter. It's for two loaves, so that would be about 2 1/2 Tbs. per loaf, which is not that high. KAF often uses 2 Tbs. butter per loaf.

[chocomouse]

We had sirloin steak tips, potatoes roasted on the grill, and the last of the broccoli salad. BakerAunt, one of my most dreaded chores is meal planning. For a long time, I made the dinner menu every morning. But lately I've been planning about a week at a time, more or less. I plan for specific days, but can easily switch to a different day for whatever reasons. I think this helps me to use up leftovers, but mostly it means I spend only one morning each week or so worrying about what's for dinner(s).

[Mike Nolan]

This potato salad is served cold, German potato salad is usually served warm. My maternal grandmother had German lineage, her family lived on a farm in eastern Iowa, near Dyersville (where the ball park for Field of Dreams was built.)

I'm going to try adding a bit more salt and maybe a touch more vinegar, as I remember my mother's potato salad was not light on salt or pepper. She may have sometimes put green or red peppers in it, but not always. I'm pretty sure it didn't have mustard, olives or pickle relish. My wife thinks it needs more egg.

[BakerAunt]

Fortunately, I have more frozen zucchini bread from the freezer for tonight's dessert. Not only is it in the 90s, but my husband and I are tired due to all the fireworks last night and the stress of helping our dog. A large box fan, lights turned out, bandana treated with pheromone spray, and radio tuned loudly to jazz music. We survived the Chamber of Commerce ones, across the lake from us, and then the kids and grandkids of the next door neighbors (who are riding out the pandemic in Florida) started some big ones. Today, all the debris from the Chamber fireworks on the east shore are washing up on our west shore.

[Italiancook]

I pulled a ham bone out of the freezer yesterday. Today, I made Great Northern bean soup using 2 lbs. of beans. There was plenty of meat on the bone (intentional), so I pulled it for the soup and cut the softer meat off the bone and put it into the soup. It's for dinner with Jiffy cornbread. Most of the soup is for the freezer. I hope the ham does well being frozen a second time. Never tried that before.

[KIDPIZZA]

KIDPIZZA wrote:

Good Morning MARLISS my learned friend:
Bacon is a very good additive however really not a requirement for a XLNT German potato salad.

Yesterday morning I made 2 5/8ths pound of white rose (NU POTATOES) those & the red rose in that order make the very best potato salad,
that is for a typical German delli style potato salad. This recipe I make is my very first recipe I owned in 1953, I received from a co- worker whose parents from GERMAMY sold their German delli in GERMAN town Manhattan NYC. All that is in it is HEINZ DISTILLED VINEGAR/Water, some pickle juice, onions & salt/ pepper & sugar....& of course only BEST FOODS MAYO

The other sort with H/B eggs which I refer as the American mid-western sort of potato salad which I rather not eat….some even insert mustard in it. When like yesterday for lunch they served that with hot dogs/bun for lunch. I ordered a bag of potato chips in it’s place.In all, about a few dozen people have asked for the recipe but I only let it out to about 10 people over the years.

Marliss, I enjoyed spending some quality time with you today.
Marliss suggest to Mike to try my boyhood favorite FRANKS/PORK & BEANS & mashed taters with rye bread Hmmmm.

~KIDPIZZA