Search Results for '("C'

[cwcdesign]

Nutella biscotti or lemon? I might make some tomorrow to take to work (we still have a lot of cake!

[Mike Nolan]

Cinnamon is also supposed to have an impact on blood sugar, but the research on that is pretty thin. My wife thinks cinnamon by itself has no impact, but it may work better if combined with other supplements, I forget which ones she's taking.

As someone with training in both hard and social science research methods, it is VERY difficult to do a study of food effects unless you can control someone's diet 100% for weeks at a time.

My 5th grade teacher use to tell a story about some people she knew who were in a controlled dietary study during the Depression. After crying at night over pictures of food (in order to generate enough saliva for testing), one of them ate ONE peanut and was kicked out of the study!

• This reply was modified 9 years ago by Mike Nolan.

[NancyG]

This is a copy of info from the FB group "Around Our Kitchen Table", posted on 4/10/2017 by Ria Koper-Blaauw - whose Baking Circle name I've forgotten. It was suggested people in this forum would like to know. Hopes and prayers for Mrs Cindy.

I got a letter from Carol (cwdesigns) this morning.Cindy Frazier is very sick and in hospital.She is in medical ICU in isolation because of shingles, yeast infection and aspiration pneumonia. She is sedated and cannot communicate at this moment. Carol heard all this from Michael (The Saint). Some of you might know this already, but some of you might not, so I thought to post it here. I feel so sad about this.

• This topic was modified 9 years ago by NancyG.

[cwcdesign]

I made KAF's chocolate mousse cake with raspberries (only I used strawberries) for Will's birthday tomorrow. It's a good thing I had the day off! It has three distinct parts - cake, filling and frosting.

[aaronatthedoublef]

I'm almost at the point where I will switch back to regular granulated salt for baking. The pastry chefs/bakers I've worked for used kosher salt but as Mike has pointed out (and I think Kid Pizza too) sometimes that doesn't completely dissolve in baked goods.

Any reason to not add salt to my wet ingredients instead of my dry?

And Mike is spot on about salting. I stopped watching Top Chef because of their craziness about proper salting. Here we are making food for several hundred people with widely varying palates and the food is supposed to be seasoned to everyone's individual tastes.

Most baking books I have suggest things to do with vanilla beans after you've used them for their primary purpose. Another one is to put them in sugar and make vanilla sugar.

[BakerAunt]

Today, I baked two new recipes: Buttermilk Orange Cake (from Nordic Ware and available on their site), only I baked it as a large Bundt cake rather than four small ones in the quartet pan. I increased the baking time to one hour. I also baked [Oat] Snickerdoodle Drops, a recipe printed on a card that came from Quaker oats a long time ago. I found it while going through my recipe box. The Bundt cake and the cookies are for after service snacks tomorrow.

Note: That Buttermilk Orange Cake is wonderful! I highly recommend it. Also, the cookies are nicely crisp. For me, both recipes are keepers.

• This reply was modified 9 years ago by BakerAunt.

[Mike Nolan]

We were a Miracle Whip family too, but these days it tastes way too sweet for me, so my wife uses Miracle Whip and I use Hellman's Canola Oil Mayo if I don't have fresh home-made available (which I seldom have available.)

[Mike Nolan]

I thought I saw an ad some years ago for post-it-notes that were designed to be used in the refrigerator, the glue was over a somewhat larger part of the back surface so it stuck better in a cold damp environment, but I've never actually SEEN them on sale anywhere, so maybe I was hallucinating.

Restaurants have to label everything in the fridge by product and date, it's one of the things restaurant inspectors check for, it's a good habit to form at home. (I don't remember to do it most of the time, either.)

[Mike Nolan]

I both disagree and agree with the information on salt. Yes, all salt is, ultimately, sea salt, and, no, there isn't a type of colored salt that will reduce your sodium consumption (unless it's a non-sodium based salt replacement, and those are not without their own medical risks.)

But the trace minerals in colored salts (which are also generally mineral salts, for the chemically inclined) can make a taste difference, and that may cause you to use a little less salt.

Moreover, salt grinder salt generally doesn't have iodine in it. You need SOME iodine in your diet, you don't need it in every salt you consume. I use iodized salt for cooking and baking, but I know some bakers who only use non-iodized salt (usually kosher salt) for baking, claiming they can taste the bitterness of iodine.

I'm also a believer in slightly under-salting in the kitchen and salting to taste at the table. There are chefs who are insulted if you add salt to their foods, I'm not one of them.

If most of the salt you consume comes from packaged foods, you could conceivably get too little iodine, though I've never heard of it happening, and cases of goiters are quite rare in the USA, so few people here are suffering from iodine deficiency. That was not true when I was growing up 60 years ago in rural NW Illinois, I remember several farmers coming in to my grandfather's drug store with big goiters under their chin.

I completely agree with the part about spices and dried herbs not growing old very fast, the stuff about throwing out your spices after 6 or 12 months is IMHO designed to sell more product. However, if your vanilla bean dries out, you won't be able to get as much vanilla flavor out of it.

One of the things that they did at the Chocolate Academy was they collected 'used' vanilla bean pods, after they were boiled in milk, for example, and would dry them out and grind them up. I haven't had occasion to use a vanilla bean since I took the course, but I can see the virtue in doing that, vanilla beans are EXPENSIVE!

[Mike Nolan]

If that's the one in the Mission District in San Francisco, I've been there once, some years ago.

BTW, their prices for a braided Challah (Fridays only) are pretty reasonable, under $8.

[BakerAunt]

While home on my lunch break, I baked a new recipe, "Mini-Fluted [Lemon] Cakes," a KAF recipe. However, I substituted lime powder for the lemon powder. (I have NO idea why I once bought that lime powder from KAF.) One of the reviewers mentioned making that substitution, so that is what I did. I used the Bob's Red Mill fine unbleached cake flour (KAF called for its own), and I used 1/2 tsp. lime oil in place of zest. I have lemon discs that I need to use up, so I topped the warm cakes with those, as the recipe specifies.

In case you are wondering, yes I had bought that special pan; in fact, I bought two when they were on sale. They are good for cute little cupcakes that need no frosting and easier to grease than a Bundtlet pan.

This recipe is a good example of how KAF pushes certain products: citrus powders, the discs, the unbleached "cake" flour, even the pan, I suppose, although it can be used for a variety of recipes. What can I say? I was once blinded by love because KAF gave me the Baking Circle. I'm still thankful to them for that, and for all of you here who I would not have known without Mike's starting this site when KAF closed its site. With KAF, however, it is now strictly business.

• This reply was modified 9 years ago by BakerAunt.
• This reply was modified 9 years ago by BakerAunt.

[BakerAunt]

Hi, Aaron. It has a courser ground and a more pronounced flavor that I would even call "sweeter." I use it in some raisin buns (KAF recipe) and it is also used in their tea brack. I probably forgot that I had it, because I was startled by how much I have in the freezer. I'm not sure how it might affect texture to use it interchangeably with my regular whole wheat.

• This reply was modified 9 years ago by BakerAunt. Reason: fixed typo

[BakerAunt]

I'm baking Sub[marine] Rolls--a recipe that came with a flat, perforated bun pan (holds five) from KAF years ago. I always adapt the recipe by substituting in 2 cups whole wheat flour, but this time I substituted in an additional 1/2 cup Irish Wholemeal flour, as I need to use up my supply. I also added 1/4 cup special dried milk, and substituted 1 Tbs. of honey for 1 Tbs. of sugar. I reduced the salt from a tablespoon to two teaspoons. I like this recipe, since it has a preferment the night before, and while I've not made it in some time, I recall these sandwich rolls as being excellent. The plan is to have them over the next few days for turkey sandwiches.

[Mike Nolan]

I like to roast chicken breasts on a bed of mirepoix (onions, celery and carrots), which covers providing both vegetables and a light sauce.

I made this recently using some white wine vinegar because I didn't have an open bottle of white wine, the extra acidity was an improvement. I also dusted the breasts with dill weed and celery seed. And since they were skinned, I covered them with a slice of Swiss cheese so that the breasts didn't get tough on the outside.

[Mike Nolan]

About the time that we moved to Nebraska (1977) there was a rumor floating that McD's was going to build a drive-through-only location on Lower Wacker Drive, but I don't think they ever did.

Lower Wacker Drive, for you non-Chicagoans, is under the surface streets in the Loop area and is commonly used by delivery vehicles and by locals who know how to make it a much faster way to get through downtown. (But if you don't know your way through, it was easy to get lost, too.)

It shows up in a few car-chase movie scenes.