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[RiversideLen]

I made a pizza with leftover sliced stuffed pepper. I was bouncing around the KA site, looking at pizza recipes and found one that uses beer. So I made my usual dough (equal parts of semolina, whole wheat and bread flours) but used beer instead of water. Didn't notice any difference.

[RiversideLen]

I made a little chicken noodle soup (kale, carrots and mushrooms) and had it with a burger.

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[BakerAunt]

I want a taste of Joan's bread!

I baked Whole Wheat Sourdough Cheese Crackers on Saturday, much to my husband's delight. He can now eat them again.

After dinner, I mixed up the dough for my adaptation (uses avocado oil in place of butter) of soft barley cookies. The dough needs to rest overnight in the refrigerator.

[chocomouse]

I just remembered (golden age memory - my brain is like a sieve some days) seeing this not long ago on the KABC website:

"The easiest way to fill this pan is to use a plastic bowl or dough scraper to pick up the dough, spread it into the wells, and then flatten out the dough by running the scraper across the top."

Maybe that means to pat the dough into a rectangle the size of the mini-scone pan first, then pick up that rectangle and lay it on top of the pan? or just spoon up gobs of dough and randomly distribute them on the mini pan and then push the dough into the wells with the scraper? Their description is pretty vague about how to "pick up the dough"!!

[chocomouse]

Now, I cannot remember if I use the 1/4 cup scoop or a scoop slightly smaller than that, maybe it is a 2 tablespoon scoop, but not sure. It is kind of tedious to push some of the scooped dough into the corners of the triangle; I use a table knife or a clean finger! I actually think the mini-scone pan is a waste of money, in hindsight. It would be less stressful (and less time?) to pat the dough into a square (8 x 8 is my guess) and using a dough scraper to cut it into squares and then in half for triangles.

[BakerAunt]

Earlier this year, Vitacost mistakenly sent me a package of Bob's Red Mill Gluten Free Muffin Mix instead of the BRM pumpkin seeds that I had ordered. Their customer service was excellent, in that they refunded the price of the pumpkin seeds and told me to keep the mix. It had a November expiration date, and I hate to throw anything away, even though I am not keen on gluten-free foods, so I baked them for breakfast on Tuesday. The package included suggestions to vary the mix, and I chose the Pineapple Coconut option. While it called for ½ cup of drained pineapple, the can had about 2/3 cup, so I used all of it. I cut the oil back from ½ to 1/3 cup. I used ½ cup BRM shredded coconut (at some point, I'll use it up) and added some chopped pecans. I baked them for 25 minutes as six large muffins in muffin papers coated with non-stick spray. The warm muffin I ate this morning was very good. I froze two and have kept the other three out for breakfast over the next three days.

If you need to bake for someone who must be gluten-free, this mix is a good choice. If you are baking for a group that is mixed with gluten-free and gluten-eating people, it would satisfy both groups. Of course, I am partial to the variation I followed.

My only complaint is that I find the muffins overly sweet.

[BakerAunt]

Like Joan, we re-ran last night's dinner, which gave me time for other endeavors. However, we did add some applesauce.

We drove to our favorite orchard on Friday and came home with a half-bushel of Ever Crisp, which is our favored eating apple, a half-bushel of Winesap, which is my favored baking apple, and two half-bushels of seconds that were on sale and recommended for applesauce or apple butter. From the seconds, I selected a bag of Newtown Pippins (a variety that Thomas Jefferson had in his orchard), and Razor Russet, which was discovered in Kentucky in the 1970s. I made applesauce on Monday, using about 5 ½ lbs. of apples, divided evenly between the two. The Razor Russets are a sweet apple, so I added only ½ cup plus 1 Tbs. of sugar. I froze one container and put the rest in a bowl for us to have with dinner tonight and tomorrow. I like the blending of these two apples.

Here's a good site for apple varieties:

https://www.orangepippin.com/varieties/apples

When I made the applesauce, bits of the skin were getting through my food mill yet again. I went to the Pleasant Grains website and looked at tomato-apple processing. (I had looked at it last summer in connection with blackberry processing.) I have ordered a Westen Deluxe Tomato Strainer and Sauce Maker, which can be used for applesauce and for berries. I looked at another hand-crank model for which one could buy a motor adaptor, but I think that the Weston, which is not a clip to the table model and has the motor as part of the unit is more of what I need, not just for processing my apples but for processing blackberries next summer. I will pause my applesauce making until it arrives.

[BakerAunt]

I made yogurt on Sunday.

For dinner, I roasted three bone-in chicken breasts (rubbed in oil and coated with Penzey's Justice blend). I also roasted two sweet potatoes after cutting them in chunks and tossing them in olive oil. I was able to buy fresh broccoli at the farmers market yesterday, so we microwaved some of it as well.

[BakerAunt]

I decided that baking would be therapeutic on Saturday. I made a loaf of Whole Wheat/Rye/Semolina bread (Len's recipe), using my older bread machine to do the mixing and kneading but letting it rise in a dough bucket and in the pan before baking it in the oven. I plan to send the recipe to my younger bonus son and his wife to try in their bread machine. I was also confirming that the recipe would be a good one to take with us when we travel and I take along the bread machine to use where we are staying.

My second bake on Saturday was Baked Pumpkin Spice Doughnuts with Maple Glaze. I thawed a cup of pumpkin overnight so that I could bake these. Today's cartoon in Pearls Before Swine suggested that it was meant to be:

https://www.gocomics.com/pearlsbeforeswine/2024/11/09

I could have just sprinkled them with cinnamon sugar, but it has been a hard week, so maple glaze it was. I limited myself to one for dessert tonight. My husband had two, but he did spend much of the day raking leaves.

[BakerAunt]

We had more leftover soup on Friday, but we had it with Scottish Scones (half barley) that I baked today.

[Mike Nolan]

You can't always trust the Internet on food issues, especially food safety, but the USDA guidelines tend to be on the really conservative side, so as sources they tend to balance out. One thing about having bread dough in the fridge, if it goes bad it's usually pretty obvious. But people have been keeping sourdough starters in their refrigerators for decades and I've never heard of anyone dying from sourdough food poisoning. (One of the bacteria strains that is likely to grow in bread dough is Clostridium perfringens, often cited as one of the leading causes of food poisoning but which is also the active leavening ingredient in salt-rising bread.)

Back when Peter Reinhart was working on his 'Artisan' bread book, I tested several of his recipes, including one where you made up a big batch of lean dough and took out just enough of it to make that day's bread. I think I made 2 baguettes a day for about 9 days, and it was interesting to see how the baked bread changed as the dough aged.

Around 20 years ago I was asked to talk to the sports journalism students at the University of Nebraska, as I have been running multiple online/email discussion groups on sports since 1991; it wound up being an extended session on just how trustworthy the Internet is. I said then, and it has certainly come true, especially over the last decade, that the Internet would be weaponized by various factions to promote their versions of 'truth'. The 1993 New Yorker cartoon with the caption "On the Internet, nobody knows you're a dog" was prescient.

[Italiancook]

Aaron's experiment leads me to ask a question I had in the kitchen tonight:

Jenny Jones' (jennycancook.com) pizza dough recipe instructions say it can be refrigerated for up to 3 days. It uses bread flour, olive oil, sugar, salt, water and yeast for 1 pizza. I've had a batch of her dough in the refrig for 7-9 days. I pulled it out tonight and questioned whether it was safe to use. The dough had fallen flat. No mold. Oil around the edges of bowl. Needed flour. Smelled good.

IF I had bread flour, I would have re-kneaded it with fresh flour & a little more yeast. Would have refrigerated it for lunch tomorrow. But a large part of my mind thought 7-9 day old dough wasn't safe. I didn't want to give us a food-borne illness. Now, I read about what Aaron is doing, and I wonder if it would have been safe to use tomorrow. Any thoughts?

https://www.jennycancook.com/recipes/20-minute-pizza-dough/

[Mike Nolan]

I have at least 7 different digital scales, and I've cross-tested them several times and found them pretty consistent as long as you stay away from the high and low end of their respective ranges. I have 25 and 50 gram weights for testing the lower range ones, the bigger ones I usually test with a pound of butter.

The biggest of them can handle up to about 35 pounds, I find that useful for weighing large batches in the pot, like when I make 15 quarts of beef stock in a pot that weights over 8 pounds. (I usually have to put a 6 inch cake ring on the platform when weighing a big pot, or I can't see the display.)

Two of them can measure in 1/10th of a gram, I find them useful for baking because I often resize a recipe up or down, so 1 tsp of salt (around 6 grams) may become 4.8 grams. I've also been using one of them to measure out chemicals for the new hydroponic system.

The smallest of them can measure in milligrams. The thing I used it for most recently was to measure the specific gravity of a batch of tomato sauce. (I weight out 10 ml of sauce in a graduated cylinder, water will come out to almost exactly 10 grams, the sauce came out at about 11.5 grams, so it had a specific gravity of 1.15.

My wife prefers one scale that handles up to about 15 pounds, I mostly another than has a similar upper range. (The one she uses is an older MyWeigh KD-8000 that the on/off button has lost the cover over the switch, but it still works. I will probably replace it with another KD-8000 at some point.)

[BakerAunt]

The weather has cooled, with high temperatures in the upper 50s today, so Wednesday was a good night to make soup. I used three containers of broth from the freezer (about 3 ½ cups each). I sauteed chopped carrots, celery, orange bell pepper, and sliced mushrooms in olive oil. I removed them from a pan to a skillet and sauteed ground turkey to which I added three cloves of garlic. I returned the vegetables to the pan and added the broth and 1 Tbs. dried onion that I had rehydrated. I added 1 cup of red lentils, then a Tbs. of Penzey's Ozark seasoning and ½ tsp. Penzey's cumin. After bringing it all to a boil, I simmered for half an hour before I sauteed kale in olive oil, then added it to the soup. We had it with cornbread.

It was a comforting meal for the day after the election. I had stayed up until around 1 a.m. and did not sleep well. I also got the first of the two installments of the Shingles vaccine today, which was the last of the weekly immunization clinics our local pharmacy does in the autumn. I will have to go to a pharmacy with a resident pharmacist to get the second shot within two to six months from today.

[BakerAunt]

Sigh. Access to the article is blocked unless one has a subscription.

King Arthur had something on their blog a while back about a new emphasis on oats as a more environmentally friendly grain. I was not sure if that was to promote their new oats products or if it was grounded in some new agricultural thinking (that what I can see of the Chicago article suggests is older agricultural thinking).