Most likely COVID-19 will never be 'over', the more appropriate question is: how well is it being dealt with?
In NYC and a number other places the answer was for a while "not very well". Conditions have improved in most of these places. But in places where the numbers weren't as bad, numbers can (and will) go up even if it is being dealt with about as well as can be expected at this point in our knowledge of the virus and with the arsenal of tools currently at our disposal.
Herd immunity, either from exposure to the virus or a vaccine, is not going to solve all our problems, and some of the control measures are likely to be around a LONG time. How our economic system adjusts to that is an ongoing challenge.
I found this discussion at Chowhound:
https://www.chowhound.com/post/cuisinart-dlc-7-super-pro-737856
It sounds like that piece cannot be fixed, but there is a suggestion that one can uses a long slender rod, chopstick (probably something plastic or wooden) to hold down the safety while running the food processor. That may be my best bet short of buying a new one. I'd prefer not to do that, as I have the set of cutting blades, and if I were to get a new one, I would likely have to buy new blades.
I think that the pasta making attachment (which I have yet to try!) would still work with the base. I need to unpack it and look at it. I've been wanting to try making pasta (she said, trying to find a silver lining).
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This reply was modified 5 years, 10 months ago by
BakerAunt.
I've only used the food processor for the Stella Park bread and it works well there. But getting the dough out without cutting my finger is a huge challenge. Ms. Parks wants to cut the ingredients together quickly so the metal blade is required. But it also heats up the dough in a way a stand mixer does not. So far it has not hurt the dough but my kitchen has been cool (65) each time I made it. Now it is at 75.
I will make some this weekend with my KitchenAid just to see how it comes out and because I think I can handle a bigger volume.
Thank you, Chocomouse. I'm worried that there may be another small piece missing.
Mine is a DLC-7 Super Pro (made in Japan!) The sticker with the model number fell off at some point, which is making it difficult to find a replacement part. I don't know its capacity, only that the manual (which I still have) says that when making bread not to exceed 8 cups of flour.
I found something at ereplacements.com for $51.87, which might be it.
Cuisinart might have a replacement work bowl for $50, but I would have to call them, as their website info is not that helpful in terms of giving sizes.
Might be worth checking to see if you can find a new (or used) bowl online.
Temperatures are back in the mid-70s today, so it was a good day to bake. I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I also baked Zucchini-Cinnamon Chip Bars, using as my base recipe the KAF recipe for Zucchini Chocolate Chip Pecan Bars. I used the food processor, for what may have been its swan song (see thread requesting help). I had 4.5 oz. of zucchini, left from when I made the turkey-zucchini loaf, not the 5 oz. stated. I reduced the oil to ¼ cup, then added buttermilk to make the 1/3 cup. I reduced the brown sugar to ¾ cup. I added 1 tsp. cinnamon and reduced the salt by a third and the vanilla by half. I added 2 Tbs. BRM milk powder and 2 Tbs. flax meal. I replaced the 2 cups of chocolate chips with 1/3 cup cinnamon chips (60g, which is 14g of saturated fat!). I forgot to sprinkle pecans on top.
I'll add a note to this post after we try it for dessert tonight.
I like the recipe for English Muffin Bread in Bernard Clayton's New Complete Book of Breads (pp. 52-53). He has directions for mixing by hand, by stand mixer, and by food processor.
His directions are to use the steel blade. Put 3 of the 4 cups flour, yeast, dry milk, and salt in work bowl and pulse to mix. With machine running, add the hot water. Add remaining flour and process for 1 minute. He says that the dough will pull away from the sides of bowl in thick ribbons.
I should note that after the first rise, he mixes in some baking soda.
I had nice holes with this recipe. I did use my stand mixer (easier for me to clean than the food processor). I also substituted in some white whole wheat flour.
chocomouse, I make the English Muffin Toasting Bread in a stand mixer, but I encourage you to try the food processor. I make some beautiful bread in the food processor. Hopefully, I'm not leading you astray. Like you, we really like the English Muffin Toasting Bread. I use it to go all out for breakfast using KAF French Toast recipe https://www.kingarthurflour.com/recipes/french-toast-recipe
Three days before breakfast, I make the English Muffin Toasting Bread, wrap it in foil & tell my husband not to eat any. I do this in the afternoon. I want the bread to stale somewhat, but not too much or get moldy. Two days before, I make Martha Stewart's Classic Eggnog without alcohol. I measure out what I need for the French Toast so we don't accidentally drink it. The day of the breakfast treat, I use the KAF French Toast recipe (minus alcohol) and cook the French toast while bacon fry-bakes in the oven.
You don't have to use eggnog. The recipe offers heavy cream or half 'n half as options.
The French Toast recipe says to cut the bread 5/8" thick, and that's what I do. On my own, I couldn't be that precise, but I have a bread slicing guide from Lehman's. https://www.lehmans.com/product/bread-slicing-guide/
We had french fries (I didn't peel them ) and hot dogs with sauerkraut.
True or false: Although strawberries are mostly water (91%), they also contain about 3% protein.
[See the full post at: Daily Quiz for June 10, 2020]
I received an email from Amazon today offering SAF Gold in one pound packs for $9 and change (Prime, free shipping). I was able to get a 4 ounce jar of Red Star active dry yeast from Whole Foods the other day. The yeast situation is far from normal but it appears to be easing up some. Anyway, I have a pound of SAF Gold in the freezer that I bought from KAF last year and two 4 ounce jars of Red Star ady so I am not (no longer, lol) in a panic about yeast.
For people looking for whole wheat flour, Bob's Red Mill has 5 lb. bags available (limit 2). That does not include shipping. I have paid $9.99 shipping (quick with UPS ground), which seems to be a flat fee, as I included a couple of other items in the two orders I've done.
I don't know how long it will be available. I'm posting at 12:25 p.m. eastern time.
I've started cleaning my jars. Plus I have two clean jars and I will move it to them later this week. I noticed while making my sourdough that the starter was a little looser than normal. That may be humidity. I try to keep it at 100% (that is what the original recipe called for) but I may up the flour content a bit.
On Saturday, I baked the Lime Bundt cake recipe that I developed a couple of years ago. I baked it in a Nordic Ware pan that is the shape and design of a butterfly, coated with The Grease. The pan is one that came from my Mom’s house; she never used it. I baked it on the third rack up, a position that works much better in my oven for Bundt cakes. It took 50 minutes. I cooled it for 15 minutes in the pan before turning it out onto the rack. The design is excellent, perhaps because the pan did not have lots of tiny details, only large ones. (My husband was very impressed.) My favorite glaze, these days, is the thick one from the Blood Orange Bundt cake, with lime substituted for the blood orange. I made a half recipe, then drizzled it into the design and around the edges.
Our town farmer's market opened today. Not many vendors but the bread guys were there and I bought a loaf of roasted garlic bread (big cloves of roasted garlic in it) and olive roasted red pepper ciabatta. Heaven! Was hoping to get some honey, syrup and apples but those 2 vendors weren't there. Other vendors were wood craft, solar energy, cookies, jellies and plants. Didn't want any of that. I'll go next Saturday again and hopefully they'll be there.
