My former next door neighbor who runs the local Sysco office, once told me that they stocked 5-10 types of wheat flour but could get others. Some of them require ordering a full pallet, which is twenty 50 pound bags. For a bakery making 50-100 loaves a day, using 100-200 pounds of flour a day would not be unusual, so a pallet of flour would likely last less than a month.
I've not been to the Restaurant Depot store in Omaha (you have to have a tax permit to buy from them), but I think they only carry a few types of wheat flour. I have been to several GFS stores, they only stock 2-3 types of wheat flour as well.
So sorry you are having to deal with this Mike. Take all the time you need. I think you should also plan to take short breaks from preparing the quizzes every once in a while too (but stone-free breaks!). Maybe the rest of us could plan in advance and have some quiz items ready to post.
Like BakerAunt, I always dump my bag of flour into my flour canister and toss the bag. After all these recalls, I may start cutting out the lot information and keeping it in a plastic bag on top of the flour in my canister. I started doing that with the labels for my Special Dry Milk and Buttermilk Powder as I couldn't remember which was which. 🙂
Interestingly, Krogers called and left me an automated voice message warning me about the KAF flour recall. Apparently I purchased flour during a period that is questionable. A warning is showing up at the bottom of all my grocery receipts as well. I'm not concerned because I haven't had any issues and I rarely would eat anything with flour that isn't cooked (although I will eat a bite of cookie dough here and there...). Still, I do appreciate their effort to get the word out.
In the past (over 5 years ago), I've bought 25-pound bags of King Arthur flour in Plymouth, IN and Rantoul, IL Walmart stores. However, we don't go through Rantoul anymore, and the Plymouth store, which did have 10-pound bags, usually only carries 5-pound ones now. The Plymouth store used to carry Montana Gold (I think that was the name) white, whole wheat, and white whole wheat. That has ended.
When I buy flour, I empty it into the container and throw the bag away. Given the flour recalls of late, I may start writing down the lot information on a sticker to put on the flour containers. I'm not worried about what remains in my flour bucket because I don't eat raw dough, and I wash my hands after handling flour or dough.
It's interesting that 25-pound bags are also being recalled. (It has been years since I've seen a 25-pound bag.) I noted in Walmart, in Michigan City, Indiana yesterday, that there was not a single bag of King Arthur flour, and indeed, there were mostly empty shelves in the flour section. I'll have to look in our local Walmart when we go this week. I'm actually low on unbleached King Arthur flour.
I need to check out that recipe, Skeptic!
On Saturday afternoon, I used the Apricot-Oatmeal Bars recipe, which is posted here (with only ½ cup of sugar and 1/8th tsp. salt) but used my own three-berry jam and a bit of my leftover strawberry jam. I had mixed some quick oats with flax meal for the main dish I had planned for the family reunion, but as it was not needed, I now need to use the mixed ingredients. So, the cup of oats I used contained flax meal as well. The bars came out well, and we each had one for dessert.
We were at my husband’s cousins’ reunion from Sunday evening until Friday morning. There are certain people who do particular meals and main dishes, and we do an early Thanksgiving, usually on the Tuesday. We had enough leftovers from all the earlier meals, and three people had to leave early, so that I ended up not making a main dish, which was fine, considering the issues with the oven. However, I did make my planned side dish, a version of quinoa salad (from a Bob’s Red Mill recipe), for Thursday’s dinner, and it was a hit. We are now back at home and will have the leftover quinoa salad with a rotisserie chicken we picked up on the way back.
We spent the week at my husband's cousins' reunion. We find a place to rent--preferably with a large kitchen--and everyone cooks. On Wednesday night, I made up two batches of cinnamon rolls to rise in the refrigerator overnight. I brought my bread machine with me, with all the dry ingredients and the filling ingredients measured into containers. Dinner was late, so I didn’t get to start until after 8:30 p.m. As I expected, it took me three hours to get the dough kneaded, shaped, and refrigerated. I baked each pan separately the next morning.
This place is a former restaurant and is now a B&B. We requested being allowed to do our own breakfast and received a discount. It has a small commercial-style kitchen, but it does not appear to have been kept in very good working order. I suspect that their breakfast (it is normally a B&B, but we like to do our own cooking and baking) is rather simple. Although there is a large gas Wolf range—double oven, six unsealed burners—the oven did not regulate temperatures too well. I had to set it 25F above, and even then, it seemed to want to go back to 325F. I benefited from the cousins who had done some baking before me and their recommendations. The sweet rolls came out very well, and one pan was consumed with breakfast, and the second one started. By the time we left on Friday morning, there was not a cinnamon roll remaining.
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This reply was modified 6 years, 7 months ago by
BakerAunt.
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This reply was modified 6 years, 7 months ago by BakerAunt.
There are obviously many different ways to break down a chicken in terms of how many pieces you wind up with as well as where you start. I noticed that Jacques Pepin's method includes quite a bit of breast meat with the wing, not a bad idea for a stew. I will say his method makes it easier to cut through the wing joint. I think it would take me a bit of practice to extract the oyster as easily as he does, though. Jacques also has a video posted on how to carve a roasted chicken, he says the oyster is for the chef, and pops one in his mouth to demonstrate that.
I was looking as some other videos yesterday morning, one of them start out by cutting the bird into two parts, wings/breast and legs/thighs. Made it look easy (don't all these videos do that!)
Tonight we had BLTs. Tomorrow my husband will pick one last pail of tomatoes, all the peppers, cabbage, raspberries, and anything else except the brussels sprouts, as we have a predicted freeze of 30* here tomorrow night. I will be camping (brrrr) at the Vermont Sheep and Wool Festival this weekend, where the temp is predicted to be as low as 25*.
Read about it here.Read about it here.Read about it here.
From ADM just as Mike mentioned earlier.
On October 3, 2019, King Arthur Flour announced a voluntary national recall of specific lots of its Unbleached All-Purpose Flour (5 lb. & 25 lb.), in cooperation with ADM Milling Company.
We are taking this voluntary precautionary step because of the potential presence of E. coli 026 which was discovered through sampling. To date, we have not received any confirmed reports of illnesses related to this product, which was produced prior to February 2019.
There is no botanical definition for a 'vegetable', it's more what they're used for than how they grow. Most of what we eat as vegetables are fruits (like a tomato), leaves (like lettuce), flower buds (like broccoli), stalks (like celery) or a type of root (like ginger or potato).
Tomatoes are legally defined as vegetables in the USA, but that's because of an 1893 Supreme Court ruling involving the taxation of imported vegetables.
I made a version a few years ago with spinach noodles, and I used low-fat evaporated milk. I chose gouda cheese (a favorite). Sigh. I don't think that I could eat it now, but there are times when its simplicity and comforting quality appeal to me.
I think a pint of oysters cost me over $15 last December, they've definitely gone up in price in the last few years. (But despite what the government says about little or no inflation, what hasn't gone up? My orange juice just went up about 7%, a jar of pickles is up about $1.00 from where it was 18 months ago, etc.)
I married into a publishing family. My father-in-law was a publisher, his first wife edited the Nebraska Centennial Cookbook. My wife co-authored a book on using the web for teaching, my brother-in-law has published several books on Nebraska history and my sister-in-law published a book on gardening.
Putting a book together is a LOT of work, and my wife's book didn't have the pictures that a cookbook requires these days. (I think Peter Reinhart's new pan pizza book has more pages of pictures than of text.)
For now I'll pass on doing a cookbook. (However, I've been developing character sketches and an outline for a novel for the past year, it stems from a recurring dream I've been having.)
