Search Results for '("C'

[RiversideLen]

Friday I put a pork loin roast on the grill. I had a couple of (store bought) tomatoes that were getting a little more ripe than I like for salad so I cut them up and make a little sauce and had it with leftover pork roast, pasta and cauliflower.

[Mike Nolan]

One of the tomato plants I put in last night is already gone, looks like I may have some cutworms.

I've replaced it (I still had another of that variety) and I've sprinkled some corn meal around the newer plants, that's supposed to attract the cutworms and then kill them When they eat it.

[BakerAunt]

With temperatures in the low 80s (and a bit of rain!), it is a good day to bake. I baked my Lime Bundt cake again. This time, I split the batter between two small Bundt pans (swirl and standard) so that I can freeze one unglazed for later use. For these pans, an additional cup of batter would have filled out the pans a little more, but they still came out well. I think that the small swirl pan might be larger than the other pan. I baked them on the third shelf up for 45 minutes, after checking at 40 minutes

[Mike Nolan]

Teff is used for injera, a staple of Ethiopian cooking that is kind of a sourdough spongy flatbread. Teff can be mixed with wheat, but I've read it has an effect on gluten development unless it's been heat treated. (I think it encourages too much enzyme activity.)

I have some teff but didn't like anything I made with it, I haven't tried making injera, but I've had it at a restaurant in San Diego.

[cwcdesign]

Target almost always has KAF cheaper than Kroger/Harris Teeter Black t my local one usually have not has AP.

The director at the senior community where my mom lives does weekly (sometimes more often) updates about the numbers and how they are creating protocols to keep the community safe. There are still no cases of COVID there. He also printed a screen shot from the Weather Channel (of all places) that showed that our county has 250 confirmed cases, up 37.3% since last week.

It is absolutely crazy at work; the Island is overrun and there are way too many people who are running around without masks and then look at us weirdly when; we say we don’t take cash and think we’re going to return to “normal.”

Thank you for letting me rant

[BakerAunt]

On Saturday, I made another batch of yogurt.

For Saturday dinner, I made the Quinoa Salad Recipe from Penzey’s. I had used up the Country French Dressing Blend, so I substituted 1 Tbs. of their Sandwich Sprinkle (came in a gift box) and that worked well. As I did last time, I added 4 oz of Feta. This time I used fresh broccoli and blanched it. I made Salmon Patties to go with it. I followed my usual recipe, except that I decreased the Panko from ½ cup to 1/3 and added 2 Tbs. oat bran. I had to use regular full-fat yogurt, as I had no nonfat Greek yogurt. I added 1 tsp. dried onion, along with the Penzey’s Mural Seasoning. It was a good dinner for a day with a high of 91F.

[BakerAunt]

in the end, Chocomouse, I do not think that there was any option, at least for now, but to replace the work bowl. I hope that what I ordered works. I am concerned that it will not be of the quality of the first work bowl, which lasted for so long and the safety will break much sooner. The best price I could find for the BPA free one (requires buying work bowl, lid, pusher assembly) was $139, and that did not include shipping. There was no guarantee that the BPA model would last as long, either. I will hold onto the old one and continue thinking about how it might be modified to work, perhaps with some kind of rod.

The representative said he understood why I do not want to replace my FP. He said, the old ones are really good machines.

Cuisinart appears to have been (and still is?) on the same arc as Kitchen Aid was, when KA took well-made mixers and moved production overseas, where KA took short cuts. As we discussed, KA had the sense to bring at least some models back here.

Before being made in Japan, Cuisinart was made in France. Those machines are truly old. One commentator mentioned having a 35-year warranty. Can you imagine?

I'm not a fan of throwing away items that would work perfectly well with a replacement part or repair. In 1970, Alvin Toffler wrote in Future Shock about the "throw-away" society. Yet, we live in a society where it is easier and cheaper to throw an item away. Indeed, it is almost impossible to repair a lot of our electronics. I'd like a Sesame Street "Fix-It" Shop.

[BakerAunt]

Sometimes I want a good substantial cookie. On Thursday, I took the Bob’s Red Mill recipe for Oregon Trail Cookies and further modified it by replacing the 4 Tbs. of unsalted butter with 2 ½ Tbs. of olive oil plus 1 Tbs. buttermilk, as the dough was a bit crumbly. (That liquid should help with the water lost when the oil replaces the butter.) They also have peanut butter (the kind that is just peanuts and a bit of salt). I replaced 2 Tbs. flax seeds with 1 Tbs. flax meal. I microwaved the very dry cranberries with 1 Tbs. of water and let them sit before I added them. I used a #30 Zeroll scoop and got 24 cookies, twelve on each baking sheet. I flattened them before baking. We will try them for dessert tonight.

[kimbob]

Go for it, Aaron! Good article. Like I said before, I did that yrs ago (it was fun) but don't like sourdough.

[navlys]

We are having grilled lamb chops with asparagus( a la Jacques Pepin). He has a great facebook page which feature easy and flavorful recipe videos.

[aaronatthedoublef]

Interesting article. It's good that KAF can keep their flour so consistent with seven different mills making the flour.

It was also interesting to read that there was never a wheat shortage because I remember (mis-remember?) reading an article that said that the upsurge in buying happened during the shoulder season between winter and summer wheats so inventories were low.

[chocomouse]

I made the KAF recipe for Butterflake Herb Loaf, and shaped it into 4 smaller loaf pans. I've adapted the process a bit and don't cut the dough into circles. After rolling the dough out and brushing with melted butter and herbs, I cut it into strips and stack them three high. I then cut the stacks into 3-4 inch sections (depending on what size pans I use), and stand them on their sides in the pans. This can get pretty messy, but the herby butter is better distributed between all the slices. Today I used Penzey's Foxpoint seasoning with a little extra of their roasted garlic. It is the best flavor combo yet!

[BakerAunt]

I also enjoyed reading the article. However, I think that no history of King Arthur Flour is complete without mention of the Baking Circle (both the Old one and the Newer one). It was sad to see that community be dismantled.

[aaronatthedoublef]

Scones are funny. I have my modified recipe that my family knows and loves (it has been modified again to sub the raisins with chocolate chips - I prefer the raisins). When we took our boys to Scotland (before Violet was born) the boys were eager to try scones there and did not like them. Then they put lots of stuff on them and did.

I tried to avoid making them for Kate's grandmother because she grew up in Scotland but I had to one Thanksgiving and she became a big fan. Not that Granny would have said they were bad. She just wouldn't have eaten them.

Wish I had her teach me how to make her biscuits.

[Mike Nolan]

I bought a 50 pound bag of clear flour from Stover Company (in the Pittsburgh area) when we visited my son last summer, froze about half of it, and over the last year have used it in a variety of breads, generally as a replacement for some or all of the AP/bread flour in the recipe.

It produces breads that have a bit more pronounced flavor, though not quite the nuttiness of semolina. The volume wasn't quite as high as with an AP or bread flour. But what I noticed most is that they tended to mold faster.

There are a number of recipes in the Ginsberg book that either call for first clear or say it can be used in place of AP/bread flour, recently I've been using it mostly in those recipes.

The price issue is kind of funny, old-time bakery books said that bakers used first clear flour in rye breads because it was cheaper than AP and the darker color wasn't a factor because the rye flour was even darker.

I had my former neighbor check on it, he couldn't even get clear flour from his suppliers unless he ordered a skid of it. Apparently it isn't sold west of about Ohio except for a few places on the west coast.