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[Mike Nolan]

Some batches of Chewy Chips Ahoy cookies have been recalled, apparently some of the cornstarch wasn't fully mixed in and there are some reports of people chipping a tooth on a hard spot in the cookie.

According to the Washington Post: The recall applies to 13-ounce packages of Chewy Chips Ahoy cookies with “best when used by” dates of Sept. 7, Sept. 8, Sept. 14 and Sept. 15, according to a statement from the company. The retail Universal Product Code (UPC) is 0 44000 03223 4.

[Mike Nolan]

As a long-time math geek, there's a way to figure out whether the round pan is the largest without a lot of multiplying.

5 x 5 = 25 (hopefully everyone can do that much math in their head!)

25 x 3 = 75, so the question is whether the fractional part of pi will make it higher than 80 or 81, the area of the other two pans.

80 - 75 = 5.

5/25 = .2 but pi = 3.14, so the answer is no.

[BakerAunt]

I got it. I didn't want to run back to the apt. for the calculator (computer is in the still being remodeled house), so I worked it out with pen and paper.

[KIDPIZZA]

CHOCOMOUSE:
Good morning. Next time consider havivg your hot dog meal with mashed potatoes & rye bread (with caraway seeds) of course.....sometimes with just a little saurkraut (spelling) on top of the hot dogs.

When I was a boy in Jr.hi school, this was my favorite dinner. I had it every thurs for lunch at leaornard's diner for .35 cents.. my mom let me have that please It was in Jackie Gleasons (TV Comedian) neiguborhood, where he was born & lived, HALSEY district
in Brooklyn, NU YOLK
My poor Mother could not understand this event of mine. Always trying to talk me out of it. Insisting that peanut butter sandwich's & hot dogs were not good enough food for her son.
But I still have it once in a while.

Enjoy the day my friend

CASS, ~KIDPIZZA.

[Mike Nolan]

I find pure chicken fat a bit assertive, I think olive oil would be even more so, and I seldom cook with it, in part because a close friend and my brother-in-law are both allergic to olives, so I just don't like having it around. Last time I made matzoh balls I used a combination of vegetable oil and a little chicken fat.

Back when I was visiting NYC on a regular basis, the ones at the Carnegie Deli (now closed) were good, but the ones at the Roxy (near Times Square) were better, and the best ones I had were in a little hole-in-the-wall place in Chelsea. I thought the ones at Katz's were only so-so, but their pastrami is first-rate.

When we were first married there was a great deli a few blocks from our apartment (in the Rogers Park neighborhood of Chicago), we usually just got bagels from them but their soups were excellent and their matzoh balls were larger than a baseball!

[RiversideLen]

I made a small pork roast tonight, seasoned it with Gateway to the North from the Spice House (good stuff!). I love matzo balls but haven't had them in a while so I recently bought some matzo meal and made matzo ball veg soup. Yeah, I threw a few noodles in there too. The veggies are bok choy, carrot and orange cauliflower.

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[Mike Nolan]

There are vegan substitutes for cheese, they're not too bad on pizza, actually. (I made some vegan pizzas when we had a guest who had a milk allergy.) I don't recall much about their nutritional content.

[Mike Nolan]

I will also make several batches of Hot Cross Buns for Friday. (It's a family tradition to deliver them to friends and neighbors.)

[Mike Nolan]

King Arthur Flour's recipes tend to be on the light side for the weight of a cup of flour, at 4 1/4 ounces for AP flour. There are many authors who use 4 1/2 ounces per cup, some who use 5 ounces per cup, and I've seen one that used 5 1/4!

Even the USDA database uses 125 grams (4.41 ounces) for a cup of AP flour.

[BakerAunt]

https://www.kingarthurflour.com/recipes/honey-spelt-sourdough-bread-recipe

After my husband recovered yesterday from his five-day sinus attack, he was hungry. I realized on Friday night after dinner that I would need to bake bread on Saturday rather than Sunday. I had used and fed my sourdough starter two days in a row, and I wanted to try the Honey Spelt Sourdough Bread recipe from KAF again. It had baked beautifully the first time, using KAF spelt, but I had tried twice to duplicate it with Bob’s Red Mill spelt, and it did not have the same structure, even though I weighed the ingredients, since I thought the BRM might measure differently by volume. However, both times, I got a sticky dough that baked into a loaf that sagged in the center.

When I made the levain on Friday night, I decided to increase the starter from 1 Tbs. to ¼ cup. I have a milk-based soupy starter, and KAF likely uses its own starter, which I understand is not soupy. I thought the additional starter would help with the rise and structure. I also decided to measure by volume not weight after noting that the Bob's flour seemed heavier per cup. (See note at end of this post.)

The next day, I proofed the yeast in a cup of 100F water with a bit of the honey. I then added the rest of the honey and the levain and mixed, before mixing in the additional 3 cups spelt flour, to which I had added ¼ cup special dry milk. I covered it and let it rest for 20 minutes so that the spelt could absorb liquid. I then mixed in 2 Tbs. of olive oil (replacing butter), before mixing in 1 cup of KAF AP flour with 1 tsp. salt (reduced from 1 ¼ tsp.). I kneaded for 4 minutes until I had a nice windowpane, then let rise for 1 hour 15 minutes.

I prepared my Emile Henry long baker (greased, then sprinkled liberally with farina). I pre-shaped the loaf, let it sit for 5 minutes, then did the final shaping. The dough needed about 1 hour 20 minutes for the second rise. I slashed it, replaced the cover, and put it in the oven. I changed the baking instructions a bit. I did do the initial 10 minutes at 425 before reducing the temperature to 400, but I then let it bake for about 23 minutes before removing the baker top. (The original recipe says 25-30 min.). I baked it uncovered for an additional 7 minutes. It tested 190F, and I removed it to a rack to cool. It has nice color, and it has the structure I recall from the first time I baked it. Tomorrow I will know about taste and texture.

I'm wondering if the KAF measurements in grams are off for this recipe. I was going to weight the spelt flour (Bob’s Red Mill), as I did previously, but I decided to measure a cup by volume. When I checked the scale, there was a BIG difference in weight, with the Bob’s flour coming in heavier. I decided that I would measure by volume—which is what I did the FIRST time I baked it. Doing so appears to have given me the results I liked so much the first time I baked this bread.

[BakerAunt]

For lunch on Saturday, I made New England Clam Chowder, using the recipe from my old Betty Crocker cookbook. I sautéed the onion in olive oil, which worked well. I use canned clams and I double the potato. I also add ½ tsp. celery seed, an innovation I owe to my college roommate. I had ½ cup of half and half left, so I combined it with 1 ½ cups nonfat milk (store was out of 1%). It was a nice lunch for a cooler day, and I have leftovers for the next two days, since my husband does not care for clam chowder.

For dinner on Saturday, I’m making salmon and couscous with Greek seasoning. We will have microwaved broccoli on the side.

[Joan Simpson]

Chocomouse I had a wonderful childhood growing up with lots of cousins.We had to hunt in the woods and around the place for stuff to play with,cans,we had sifted that sand with a torn up screen but I wanted that sifter.We use to play with tree moss for a shawl and long hair (I can't remember getting red bugs but I bet we did from the moss),making tobacco stick play houses,wonderful times.Yes I can laugh and have a big smile.

• This reply was modified 7 years ago by Joan Simpson.

[Mike Nolan]

A local farmer is selling unrendered organic pork fat for $2.75 a pound (4 pound packages.)

Has anybody tried rendering their own lard? How messy a job is it?

I've been looking for a source for leaf lard, I can get it online for about $10 a pound, plus shipping.

The flyer doesn't say what part of the pig the fat is from, but it's probably better stuff than what you can get at the grocery store anyway.

[Mike Nolan]

I'm making Vienna bread today, but forgot the yeast until after it had NOT risen for 90 minutes. So, I added the yeast, kneaded it a bunch more, and it is rising, but not all that vigorously. (It's also cold in the house today.)

Hopefully I'll have bread for tomorrow.

[BakerAunt]

On Wednesday, I made the dough for my Whole Wheat Sourdough Cheese Crackers and fed my sourdough starter. I’ll bake the crackers in a few days.

On Thursday, I made the KAF Cinnamon-Apple Flatbread, using some of our remaining Winesaps. I replaced 2 cups of the AP flour with white whole wheat flour (Bob’s Red Mill Ivory) and reduced the salt to 1 tsp. and the yeast to 1 ½ tsp. For the topping, I used the entire half cup of the syrup that I drained off of the apples. (I’m not throwing those ingredients away!). I used 3 Tbs. sugar and 2 tsp. cinnamon, which I mixed with 4 Tbs. ClearJel, in order to approximate the ¼ cup of KAF cinnamon filling. It’s cooling on the counter. We will have some for dessert tonight to celebrate, cautiously, my husband’s partial recovery from the sinus attack.