Search Results for '("C'

[cwcdesign]

Our SOS was always made with dried beef as well. Stouffer's used to sell it and it was pretty good.

Last night I made a cucumber salad with sliced shallots (I didn't have red onion) a yogurt dressing that I adapted from the recipe. We really liked it.

I also made a new favorite -30 minute Butter Chicken Meatballs from Half Baked Harvest. We have made it several times since the start of sheltering in place and always have enough for a couple of meals. We had white rice with it because we haven't been able to get brown rice in two months.

[cwcdesign]

My Mom was giving me the Rewards Plus as a Christmas present, but I wanted to get it off her credit card (she's very forgetful now). I reupped on my own. Part of the reason I did it is that I like to be able to order in smaller quantities when I need them. The only things I can get locally when they have them in stock are the "signature" flours. So it works for me.

I live in coastal Georgia far from any good sources. But, for me it's worth it, as is Thrive Market which is a newfound favorite for me. I read lots and lots of articles about whether it was worth the membership. The best review I read said that you had to decide for yourself if it was - basically if you are not near an urban area that has options like Trader Joe's and Whole Foods, it could be a good choice. I've placed two orders and have been really happy with what I've gotten. Good quality, non-GMO products and for every membership they give one to someone in need.

[RiversideLen]

Many years ago when we were visiting my wife's family in Ohio, her mother pulled out a recipe called hamburger gravy and asked me to make it. I thought it was pretty good and was thinking about it recently. I know I have her recipe somewhere but as it's a pretty simple recipe I decided to look it up on Youtube. I didn't realize that it's alternate name is Sh*t on a Shingle. So I made it tonight, although I didn't make shingles (toast), I had it over barley. I also added diced carrot and frozen corn to it. I enjoyed it.

[chocomouse]

I am not a Rewards Plus member; since I live just 10 miles away from the store, I would never have anything shipped. As a regular Rewards member (the original program) I do earn $10 off every, I think, $100 purchase.

Most, I believe all, of the sales and promotions that KAF has are not good on items sold in their store; they apply only to things that are shipped. However, twice a year, spring and fall, they have a "family and friends" sale which is, I recall, 20% off your entire purchase. And then I do buy mixes for friends and relatives who are not bakers.

Years ago, I bought tons of gadgets and pans at KAF; now I own them all and feel like I could open my own store! I do not buy very much there any more as I feel most of their products are very expensive and obtainable elsewhere for less - either the same item or something of comparable quality. The USA pans, which they often claim are "their" own design/product are mostly available on line. I do, however, buy quite a bit at KAF for Christmas gifts; I like to make up my own gift baskets for relatives, like bagel bundles last year. And of course I do have my favorites that I buy there: 50 pound bag of AP flour twice a year, pumpernickel, lemon juice powder, and some whole grain combo flours like the Harvest Grains and the Super 10 Blend.

[BakerAunt]

Aaron: If only we could chain our kitchen implements to the kitchen (as Medieval churches used to do with Bibles), they would actually be there when needed and not in the possession of Ida Know and Not Me (characters who show up occasionally in the Family Circus comic strip).

[BakerAunt]

I have been a member of the Baker's Rewards for as long as the program has existed. It was a much better deal when I could get 25 lb. bags of flour, but they stopped shipping the large bags.

Some ingredients I buy exclusively from KAF: the special dry milk, medium rye flour, Bakewell Cream baking powder, pumpernickel flour, maple sugar, and Vermont Cheese powder. I can no longer get white whole wheat flour locally, and Bob's Red Mill no longer carries that product, so when I need it, I have to use mail order.

Other ingredients, like their dried mixed fruits or candied ginger are occasional purchases.

I usually buy their 100 sheets of parchment paper, which is not available locally.

I agree with Mike that KAF used to have a wider array of gadgets, many of which found their way into my kitchen. I still use them. Lately, they have had less, although that mini spatula/spoonula set I picked up has been wonderful, especially the spoonula for drizzling glaze.

I can usually get KAF AP locally (when there isn't a pandemic!) Usually, I buy my bulk yeast from KAF. I'm rarely near a store where I could buy it.

I've bought various bread baking dishes and pans over the years and so don't need the standards.

One thing that I like about the Bakers Rewards is that you don't have to wait for a shipping special. However, you do have to buy $25 worth to qualify for BR free-shipping, and if you use a BR $10 off coupon, the total before the coupon is applied must be $35. You do earn extra Bakers Bucks if you are a Rewards member.

For me, since I live in a rural area not close to an array of stores, it makes sense to have the membership--even though I'm not happy that KAF has not extended expiration dates on Baker's Bucks when they don't have much of what I want in stock.

Bob's Red Mill had the best shipping deals (free over $59--excluding 25 lb. bags), and pre-Pandemic, I would do a couple of large orders per year. That is why I switched to their bread flour, whole wheat flour, and other specialty flours. They also have grains and beans. I do not know if the shipping special will come back after all of this.

So, Kimbob, think about your particular case and needs when making your decision.

[kimbob]

Thanks alot, chocomouse! I think I'm in zone 5b, Hyde Park, NY (mid Hudson valley). I definitely want to try it. I buy garlic at the farmer's market in the summer so I'll use that to plant. Fun!

[BakerAunt]

On Thursday, I made All American Potato Salad. The recipe comes from Cook’s Country, although I have tweaked it slightly. For us, it must include Hengstenberg Crunchy Gherkins, a German pickle. I buy jars at Tuesday Morning or Big Lots, usually in September and October during Oktoberfest promotions. I am down to my last jar and do not know when I will have a chance to re-stock. We will have it with roasted chicken thighs (on silicone racks so that the fat runs off). I plan to sauté zucchini in olive oil with a bit of Penzey’s Tuscan Sunset as the green vegetable.

[aaronatthedoublef]

I made BA's version of KAF sourdough crackers last night. I think I could have made them a little thinner and last night the olive oil I subbed for the butter was a little too assertive (whatever happened to "strong"). I'll have to try them again later today. Also, they may be too sour for my wife and daughter. But they are very easy. I can make some adjustments based on tastes. Cutting it with a pizza wheel gave me wonky shapes so I may use a biscuit cutter next time. I had some rulers but rulers, pencils, and Sharpies have a very short life here before they join the missing socks in the ether.

[RiversideLen]

I had boneless chicken thighs, leftover baked beans (from a can) with rice and broccoli.

[Mike Nolan]

According to the source I used (verywellfit.com), 3 slices of bacon has 12 grams of protein and also 12 grams of fat. I think that's because a lot of the fat melts into the pan.

[BakerAunt]

Aaron--There is very little sour taste in my Cinnamon Raisin Sourdough Bread. It tastes sweet, and has stayed relatively soft. (I did replace the butter with 3 Tbs. olive oil.) Of course, I did mess with the recipe (as you can see from the details I posted). Mine was mostly whole wheat with just the AP that was in my starter, and then 1 cup plus 1 Tbs. bread flour. As I noted, the hydration was a bit too high. Next time, I'd stick to 1 cup of bread flour and use at least an extra 1/4 cup of the whole wheat. (I used Bob's Red Mill WW. and BRM Artisan Bread flour--which is their regular bread flour.)

I don't think that the pastry flour would work all that well. If you can get your hands on some Gold Medal AP that would be better than pastry flour, although not as good as KAF AP.

I replaced with bread flour because I was replacing 2/3 of the flour with whole wheat flour.

[aaronatthedoublef]

Sorry everyone for not keeping up...

BA, how pronounced is the sour in your raisin bread? The boys like sour sourdough. The girls do not.

Also I do not have any AP flour so maybe I'll add some pastry flour or cake flour to lower it.

KAF is odd - their pastry flour (8.5% I believe) has lower gluten than their cake flour (10% I believe).

When I emailed them and asked about that their respondent said he did not understand the question and suggested I call their hotline.

[Mike Nolan]

3 slices of regular (not thick) sliced bacon provide how much protein?

[See the full post at: Daily Quiz for May 27, 2020]

[Mike Nolan]

Joan, I just tried to send you an email and it bounced, apparently you've changed email addresses since you registered for this site in 2016.

If you don't want to update the email address in your profile or send me your current email address (nolan at tssi dot com), I'm OK with that.