I've always thought pumpernickel referred to both it being a whole grain product AND a coarsely ground flour. Most of the time, I think a dark rye berry is used, with white rye berries used more for light rye flours, I think light rye flours also take out some of the bran and germ, since those are darker in color than rye endosperm.
The time I bought a 5 pound bag of rye berries and ground them up, it made for pretty good pumpernickel rye bread.
FWIW, Amazon has rye berries in 25 pound bags for under $40 these days and they're part of Amazon Prime, too. I suspect it would take me an awful long time to use up 25 pounds of rye berries, though they also have a 10 pound bag for $16.50, which is nearly the same price and, I have to say, somewhat tempting. (Having my own grain mill gives me options not everyone has.)
We found some nice, small chicken breasts on sale at Kroger yesterday when we were over in the larger nearby town, so tonight’s dinner is my Panko-Encrusted roasted chicken breasts (rubbed with a bit of low-fat mayonnaise, then coated in Panko, a bit of Parmesan cheese, garlic powder, Penzey’s roasted onion powder, and pepper. They were accompanied by roasted fingerling potatoes (the recipe I wrote about a couple of weeks ago, and microwaved fresh broccoli.
Yeah, I saw several recipes that called for sweet pickle relish, something I use mainly in Thousand Island Dressing. (I've also got dill relish that we sometimes use on hot dogs.) I may try it in a future batch.
I put in a small amount of mustard, probably less than a teaspoon (for 5 eggs), and my wife thought that was too much. Personally, all I could taste at first was the sweetness of the Miracle Whip.
Olives are one of those love-it-or-hate-it ingredients. I like to put chopped olive in tuna salad, my wife can't stand it in tuna salad. It'd be worth trying in egg salad.
Eventually, perhaps I'll get to a recipe I think is good enough to post online.
I'm a book fanatic, and am married to another book fanatic. (My father-in-law was a publisher.) My wife, sister-in-law and brother-in-law have all written or co-written books and my mother-in-law edited the Nebraska Centennial Cookbook, testing nearly every recipe in it.
So I'm almost always reading SOMETHING, and often it is something related to cooking.
Most recently, I've started reading The Science of Cooking, by Peter Barham. This 2001 book is probably not very well-known in the USA. There's another, more recent, book by the same title that is mostly a cookbook, this one is going to talk a lot about cooking, and it has numerous 'experiments', but doesn't really have recipes in it. In some ways, that makes it similar to McGee's On Food and Cooking: The Science and Lore of the Kitchen, a book I've read cover-to-cover twice and refer to frequently.
I'm still getting up the energy to tackle a textbook on food chemistry I bought a few years back, I think Barham's book might get me moving in that direction.
So, what books about food have you picked up lately?
Interestingly enough, asafoetida is often found in Worcestershire sauce. (The label will not mention it, it's lumped in with 'spices'.)
It's considered an umami ingredient, Indian food experts say it rounds out the flavors of other ingredients and spices.
I'm not sure I've ever made egg salad before, so I had to kind of come up with a recipe, as my wife didn't want one that had onion, celery or a few other things in it. (Egg salad shouldn't be crunchy.)
I wound up putting in some salt, pepper, mustard, lemon juice and, after several taste tests, some celery seed. I started with Miracle Whip and wound up adding a little Hellman's Mayo as well. (Miracle Whip is too sweet, IMHO.) I kept increasing the amount of lemon juice, too.
Next time I may leave out the salt and use celery salt instead.
My wife took the leftovers for lunch and she said it was very tasty, aging it overnight appears to help mellow the flavors.
I think this is likely to get added to the repertoire here.
I ran out of leftovers so I pulled out a tray of stuffed peppers (red bell and jalapenos) from the freezer. I timed it right so I could bake those while the oven was preheating for my buns. When the buns came out, the peppers were also done. Had a salad with it which included one of my homegrown tomatoes. That tomato was good!
We had ham steaks cooked on the grill, broccoli (from the garden) salad, and corn on the cob from the market.
On Wednesday afternoon, I used The Apricot Oatmeal Bars recipe on this site to make Mixed Berry Oatmeal Bars. I used a jar of my Three Berry Jam from last year (blackberry, strawberry, blueberry), and because it is not quite enough, I mixed in the rest of the jar of my Black Raspberry jam from last year. My only changes to the recipe are to reduce the brown sugar to ½ cup and the salt to 1/8th tsp.
I actually printed one this morning and used it to buy a bag of BRM golden flax meal. 🙂
Note: my local store will not take internet coupons from anyone. (Clearly there was an issue.) However the Kroger in the larger town where we do grocery trips every couple of weeks has a good selection.
A similar treat I used to make years ago when my children were young is Puddingwiches. It uses graham crackers layered with pudding and then frozen. Think chocolate grahams with vanilla pudding that has peanut butter mixed into it! I'm thinking maybe one could adapt the basic idea to meet special dietary needs, such as using sugar-free pudding mix (or from scratch, but who wants to do that mid-summer), low fat milk, maybe even gluten free grahams crackers (or make gluten-free ice cream sandwich cookies). I might even make some for myself later today!!
I think we have 7 feeders up at the moment, and that's about how many we had last year. (Our favorite window feeder broke, and I can't find another like it locally.)
On the peak day last year, around mid-September, we had one day where we were both getting counts well over a dozen. Hummingbirds are very competitive, they'll stake out one feeder or even a group of feeders and spend a lot more time defending it against other hummingbirds than actually feeding. Audubon says that many hummingbirds will nearly double their weight in the fall before taking off for their winter homes.
I always weigh brown sugar, because you can get big holes in it even when you pack it down. The USDA food database says a cup of brown sugar is 145 grams (5.11 ounces) unpacked and 220 grams (7.76 ounces) packed, though a lot of sources use 7 ounces for a cup of packed brown sugar. (KAF's ingredients list says 7 1/2 ounces.)
Perhaps the biggest challenge with measuring cups is they're not very accurate. I have one '1 cup' measure that consistently give me at least 5 3/4 ounces of AP flour.
Ah, yes, I knew this one, too!
A number of baking books these days tell you how the flour is measured. I don't like the "dip and level" because there can be so much variation. A friend of my stepdaughter, who majored in nutrition, had a class where they measured the flour in all these ways, then weighed it, in order to make the point about accuracy.
Skeptic--I know that Rose Birnbaum says that sifting (I can't recall if before or after measuring), helps separate the particles so that they combine more readily.
Brown sugar is more of a problem when the author says "lightly pack."
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This reply was modified 6 years, 8 months ago by
BakerAunt.
I had a late lunch so for dinner, I just a salad with some sliced up left over pork in it.
Many years ago, I went to an Arby's for a late night snack, the bill some some dollars and change, not wanting more change I gave the counter dude (who looked a little high) a 5 dollar bill and coins for the change, he looked bewildered for a moment, handed me back the loose coins I had given him, then made change for the $5. All he had to do was punch into the register the money I gave him and it would have told him how much to give back to me, but even that was beyond him.
