Search Results for '("C'

[Mike Nolan]

I ran across a company I haven't heard of, Azure Standard, https://www.azurestandard.com/.

They have an interesting drop ship option, they batch orders then ship them to drop ship coordinators around the country, there's one only a few miles from me. It looks like it would cut shipping cost for me for bulk ordered things like rye flour and grains dramatically, down to under 9% with a $50 minimum order, as long as I"m not in a hurry to get it. (The next scheduled date is January 1st.)

Has anyone heard of them or dealt with them? The Sitejabber reviews are all over the place, ranging from 5 stars to 1 star.

Bakeraunt, they have a couple of drop sites in your part of Indiana, but I'm not sure how close they are.

[BakerAunt]

Mike--I bought it from Bob's Red Mill last year, and we liked it so much that when I shopped their sale this year, I bought a case of four. It is added to boiling liquid, then simmers for 20 minutes, is removed from the heat and sits covered for 5 minutes. I did notice that the 16 oz. bag is now a 14 oz. bag. Sigh.

Yes, BRM has dropped some products. I miss their Ivory Wheat (white whole wheat flour), and I liked their unbleached cake flour, which was more reasonably priced than King Arthur's. They no longer carry wonderful dried cherries or dates. They had a greater variety of rye flours at one time, but now it is just the dark rye and no pumpernickel. I was sorry when I placed this order not to find the split yellow peas, which I use for my Swedish pea soup, which I'll have to make with green ones. They also no longer carry long grain brown rice, only medium. They had a blend of three rice varieties that we very much liked as well that is no longer available.

[Mike Nolan]

Freekeh sounds like one of those ingredients that should be in a Chopped episode (if it hasn't been already.) The biggest challenge might be getting it fully cooked in the 20-30 minutes they allow competitors, even finely cracked.

I'm not sure if I've seen it locally, Bob's Red Mill makes it, but they make a number of things that I can't find locally. (And I think they've discontinued a number of items recently.)

It is generally made from durum wheat, which may explain why it has a fairly low glycemic index, though harvesting it while it is still green might also affect the glycemic index.

[BakerAunt]

For Sunday dinner, I roasted two chicken thighs (set on a rack so that the fat drips away). I also cooked some cracked freekeh in some turkey broth from the freezer, then mixed in roasted delicata squash cubes and sautéed mushrooms, with a bit of dried sage. We also had microwaved peas.

[chocomouse]

When we lived in Germany, my husband spent a lot of time with the local Jagermeister, (or "hunt master" which we might interpret as forest ranger) who also raised hunting dogs and entered them in competitions. My husband had to learn the German commands for when he showed the dogs. Today, my son is a K-9 officer, and he uses mostly German language to communicate with his shepherds and malinois (the family pets as well as the working dogs).

[Mike Nolan]

I've been studying French on DuoLingo for around 3 years, my wife razzed me for the first year or so because they hadn't covered how to ask where the bathroom is yet. (I will note that they've redone many of the lessons since I started and 'Où est les toilettes' is covered sooner than it was when I started.)

[Mike Nolan]

I'm doing an eye of round roast today, using the start at 500 for 7 minutes/pound then let it coast method. (I actually set the oven at 150 for the 'coast' portion, otherwise it cools down too much.)

[BakerAunt]

Hmm--my first post appears to have disappeared, so I will re-post.

It has been at least two years, and maybe more, since I’ve been able to bake my Lucia Buns for Santa Lucia Day. Friday is the day, December 13, and I pulled out the recipe that I have always used from Betty Crocker’s International Cookbook (1980). I’ve played with the recipe over the years. I decided to go back to the original recipe and see if I can cut the saturated fat and bake a healthier Lucia Bun. I always use about half the yeast and substitute special gold yeast. This time, instead of 4 ½ tsp active yeast, I’m using 3 tsp. special gold. I’ve replaced regular milk with buttermilk, and I substituted 2 cups white whole wheat flour. I added ¼ cup flax meal and ¼ cup special dry milk for nutritional purposes. I began by mixing the proofed yeast, sugar, buttermilk, and 1 Tbs. diced candied orange peel (rehydrated in hot water, as the peel was dry), which substituted for 1 tsp. grated orange peel (no orange in the house). I added the miniscule amount of water not absorbed. After mixing these ingredients, I added the white whole wheat flour, flax meal, special dry milk and 2 cups KAF flour. I mixed, then let it rest for 15 minutes. I then added 4 Tbs. unsalted butter (half the recipe amount) and made up the difference with 2 ½ Tbs. canola oil. After incorporating it, I added ½ cup flour mixed with 1 tsp. salt. It was a little soft, so I added another ¼ cup of KAF flour. After kneading on speed 2 for 5 minutes, the dough seemed overly sticky, so I added another ¼ cup of KAF flour. I kneaded an additional 2 minutes on speed 2, then 1 minute on speed 3. That gave me the windowpane, and I put it in a dough bucket to rise.

The first rise took about an hour and forty minutes. I divided the dough into four equal pieces, then put three of them back into the dough bucket to keep them from drying out while I shaped the first six buns. I had read in another recipe for these buns, in Swedish Breads and Pastries, by Jan Hedh, that part of the secret to getting the raisins to stay on in the swirls of the “S” shape is to hydrate them if dry, so I had briefly soaked and drained the 48 I needed for the recipe (two for each roll). I also read that if the egg wash is applied after the second rise, the buns will suffer some collapse. So, I put the egg wash on at the start of the second rise. (He also says to put egg wash on again right after they bake, but I am uncertain about doing that with raw egg. Would the residual heat be enough to prevent food safety issues?) The second rise took an hour. I sprinkled sugar over the rolls on the first tray and put them into bake. (Because of the shaping, timing for the trays is nicely staggered, with the second tray of rolls completing their rise shortly after the first one comes out of the oven.)

I baked on the middle oven rack, which is one above where I usually bake breads. The instructions said 15-20 minutes. They had the light brown color after 15 and tested done. I allowed to cool for about 15 minutes, then ate two. Delicious!

[BakerAunt]

Aaron--I tried to schedule a pick-up from UPS last year when I had to return a duplicate book to Barnes & Noble (free shipping label for return). I was told that pick-up was not available. Living in a more rural area is not always convenient.

I have seen the Bob's Red Mill Dark Rye in grocery stores in this area. For medium rye, I've ordered it from King Arthur, although it is pricy. They have pumpernickel (also pricy) as well. I try to take advantage of specials. I bought the white rye from them for a scone recipe that I will now never bake, and I didn't realize that it is not considered wholegrain. I was wondering how to use it up, so dusting the Silpat mat works.

I'll take a look at those rye recipes, Mike. The Asheville Bread Festival sounds like fun.

[Mike Nolan]

I have a buttermilk rye recipe that I developed posted here, it makes a very good bread for reubens. The last several times I made rye bread, though, I made Peter Reinhart's marbled rye bread in BBA, it is as close to a foolproof rye recipe as you'll find. I increase the proportion of rye to wheat flour from 30/70 to 40/60 and I use a coarse pumpernickel flour that I got from a Mennonite store in TN a year ago, I haven't found a direct local or online replacement for it so I'm not sure what I'll do when I run out.

I may try to contact the store in TN and see if they'll tell me who they bulk order from or if they'll ship it. (I'm also thinking about the possibility of driving to Asheville NC for the 2020 Asheville Bread Festival in May, which would take me right past the Mennonite store.)

When you get the percentage of rye flour to 50% or higher, you are more likely to have to deal with rye flour's tendency to produce a gummy dough.

I'm going to be trying some of Stanley Ginsberg's rye recipes after the holidays, but I may have to order the rye flours he calls for, the ONLY rye flour I can find locally these days is Bob's Red Mill organic dark rye, and I want some other options. I stopped at the locally owned 'gourmet' grocery store in Lincoln earlier today, they didn't even have that. I will check Whole Foods next time I'm in that part of town, but I don't seem to recall a lot of interesting flour choices there. The local co-op seems to have fewer flours than they used to, too.

[BakerAunt]

Skeptic--It's a wet dough. The bread has no added sugar, although I used a pinch to get my active yeast started. There is a bit of sweetness from the pie pumpkin. Part of the trick to shaping the loaf, which I learned here at Nebraska Kitchen from Aaron and Mike's discussions, is to flour the Silpat mat liberally (I use white rye for that) before putting the dough on it to shape. This loaf is about 3 inches tall at its highest point. I think that I shaped the Thanksgiving one a little better, and slashed it a little better, as it had slightly more height and a bit less spread. However, I'm eating a buttered (well, Land' o Lakes light butter-canola spread) and the taste is as wonderful as I remember it from the Thanksgiving bake.

This is probably a good bread to get started on with rye, as it is more whole wheat than rye, but the rye flavor is dominant.

• This reply was modified 6 years, 4 months ago by BakerAunt.

[BakerAunt]

For dinner on Wednesday, I made the “Tomato and Gigante Bean Bake/Pizza Beans” from Smitten Kitchen Every Day (pp. 143-144). The recipe is also on her website. My change is to add browned ground turkey, use Bob’s Red Mill large lima beans, which I cook from scratch in the afternoon, after soaking them overnight and into the next day. I also cut the mozzarella from 8 to 4 oz. It’s a favorite recipe of ours, and it makes enough for 3-4 meals.

• This reply was modified 6 years, 4 months ago by BakerAunt.
• This reply was modified 6 years, 4 months ago by BakerAunt.

[Mike Nolan]

In addition to the baking temp/time issue, there is one difference between the bulk quantities and the home quantities worth noting. It is 2% sugar in baker's math form, and the home quantity recipe correctly says .6 ounces, which would be about 4 1/2 teaspoons, but then it restates that as 1/2 teaspoon. This may just be a typo (missing the 4).

If you've got the 2nd edition of his book, see if these were revised. There is an errata sheet available for the first edition, it does not include the sugar discrepancy for this recipe. I also sent Jeffrey Hamelman a note on this.

I did coat it with sesame seeds, as suggested.

[Mike Nolan]

The semolina bread was good with tuna salad, my wife toasted hers, and had some with jam and some with peanut butter, she said they were pretty good, too. (It smells good toasted.)

I think this bread will be added to the repertoire.

It is a bit chewier than I might have expected, I don't know whether that's because of the semolina or because it used a pre-ferment. It has an excellent mouth feel, though.

[chocomouse]

I made creamed chicken on baked potatoes. I made the cream sauce from scratch, and really got the flavor profile perfectly: chicken broth, sauteed onion and celery, roasted garlic, thyme, and marjoram. Thyme is probably my favorite herb, after garlic of course! (which I realize is not an herb!)