There is a McDonalds that is located in a building that extends across the Oklahoma turnpike. McDonalds seems to have the Turnpike business (there are two others along the road), but the one that is built across was remodeled--if not replaced--a couple of years ago, and it now has a Subway upstairs as well, and a Kum'n Go store on the first level. The upper-level closes at night. When we're headed east, it is a welcomed sight, as it means that we are almost out of Oklahoma and nearing Missouri. I've occasionally indulged in French fries there.
Today I baked the Easy Buckwheat Oat English Muffins (recipe on this site under "by sue/theviewfrom") that I have been craving for a couple of weeks. I always substitute in 1 1/2 cups buttermilk for that much water. This time I substituted in 2 Tbs. of honey for the 2 Tbs. of sugar. I added 2 Tbs. of flax meal. I always find this dough very sticky, so I add an additional 2 Tbs. of bread flour. I'm looking forward to breakfast for the next few mornings--and breaking out some of my homemade jam.
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This reply was modified 9 years ago by
BakerAunt.
My family sometimes would go to Shakey's pizza--which featured someone playing the piano. Their ad had the jingle: "We serve fun at Shakey's, also pizza." I have no memory of how the pizza tasted.
My family tended not to go out for pizza (except for a couple of times at Shakey's). I come from a large family, so usually my mother either did frozen pizzas, which we usually doctored up for the toppings, or we did take-out pizza. The latter was our go-to dinner on Christmas Eve, as we were desperately trying to make it to a 7:30 church service, in which at least several family members were participating. For a time, there was a pizza place in Glendora, CA that would give a discount on election days to anyone who presented an "I voted" sticker, but at some point the election people put a stop to that. Perhaps they thought that people only voted so that they could get a pizza discount....
A memorable pizza place for me is one in San Diego at Fisherman's Village. I also remember a wonderful stuffed pizza in Chicago. Here in Lubbock, One Guy from Italy is the place to go.
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This reply was modified 9 years ago by BakerAunt. Reason: corrected spelling
I know McDonald's was looking into pizzas back in the mid 70's when the company I worked for was doing work on Basic Four Computers, who at the time had an office in the McDonald's HQ building in Oak Brook. (That's how I met Ray Kroc.)
The pizza experiment from the early 80's was not one I ever got to.
However, Lincoln NE was the test site for another McDonald's project, the 3-in-1 restaurant. It was a greatly expanded menu with table service. You'd order using phones at each table and they'd bring the food to your table. They had a pretty good pastrami sandwich. It lasted about a year, closing in 2004. (The building they built for the project was then remodeled into a more traditional McD's.)
Although the 3-in-1 menu was a failure, I think they also were testing some of the production methods they use in most McD's now.
We were talking about Ron Santo's Pizza and Home Run Inn (which is still around!).
I just found this article about McDonald's Pizza.
I vaguely remember it but cannot claim to have ever tried it.
I agree that Golden Delicious is a good pie apple (far superior to Granny Smith, which IMHO has gone downhill over the last few years), and it just nudged out Braeburn in Kenji Lopez-Alt's Apple PIe Test, but it is not as good as the elusive Winesap.
Ah, a new month of cooking adventures is upon us. My husband is making dinner tonight (roasted turkey and sweet potatoes are featured). However, for those of you in the kitchen, here's new thread so that you can tell us what you are stirring up.
Depends on how much of a hurry I'm in, I usually let the cake set for 4-5 minutes at most. If the cake is still hot/warm when the frosting goes on, the cake compresses a bit, which changes the texture.
I do things to my recipe that most printed recipes don't do.
I grease the pan with butter then 'flour' it with cocoa powder instead of flour. (For a white cake I often use powdered sugar -- baker's superfine sugar if I have it -- instead of flour.)
I use 4 tablespoons of cocoa in a batch of frosting rather than 3. For a 13x17 cake I always at least double the frosting recipe, I've been know to triple it.
I always make sure the butter/cocoa/buttermilk for the frosting gets to a good boil before I start adding in the powdered sugar, that way the frosting is more like old fashioned fudge. Then I keep it on low/simmer heat for a while so that it's fairly warm when I pour it on.
How can you make a 'cornbread' cake without corn meal??
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This reply was modified 9 years ago by
Mike Nolan.
Posts
ITALIAN COOK:
Good afternoon. Listen, do like I do because I do not like butter. If I taste it I have to wash my mouth out. When preparing mashed taters I use approx. 1/3rd butter & 2/3rds CREAM CHEESE....Trust me it tastes much better than butter in mashed taters.
Now then IC.I do not want to tell you how to make MASHED TATERS, but, consider using some OLIVE OIL, CHOPPED ONIONS BAY LEAF & CUT UP GARLIC. place all in the boiling water including the salt. Drain.... mash up the taters, adding milk/1/2 1/2 & butter/cream cheese concoction, Also if some salt is required use LAWRY's Seasoning salt good stuff. Also I found black pepper taste good as well.
IC, while doing this mixing with your fork mixing in the seasonings & tasting as such keep your sauce pan on the burner low...so as to keep the taters warm while mixing
(GOOD IDEA...HUH !!!)
I hope this info provides you with some thought on how to spruce up your taters.
Let us know how it works out for you.
Good luck & enjoy the day.
~KIDPIZZA / CASS.
Commercial farming is a volume business. It takes a lot less effort per plant when you've got many thousands of plants.
A farmer with 1000 acres of corn (a pretty big farm) might get 140 bushels of corn per acre, or 140,000 bushels from his fields. At $3.00 a bushel that's $420,000. Now, of course that's not profit, you have to subtract out the cost of seed, fertilizer, herbicide, insecticide, fuel, vehicle costs, any hired labor, property taxes and so forth.
Thanks everyone. I thought I had a line on it from a site called thekitchn.com but it's not there. Still they have some interesting recipes and techniques.
I was in New York yesterday with 10 minutes before my train and did a quick run through Grand Central station. The three bakeries I saw all appeared to have the six strand braid but there is something they do that give them more variety in height than I can get.
I'll try and contact the deli in Houston. I may also see if I can spend a week with a bakery in New York or Boston learning how they do it.
I have some challah defrosting and I'll try a six strand braid sometime this weekend (even though it should be for tonight).
Thanks again
Being a suburban kid, I can't even begin to know what life is like on a farm. But it always amazed me how farmers could make any money on produce especially with items like corn and potatoes.
I grow corn in my back yard garden and with all the work and time it takes just to get 2 ears per plant, how can a retail supermarket sell ears of corn for 20 cents or less each (when they're on sale)? And I can get 10 pounds of potatoes for 1 dollar or less. I'm sure the farmer gets just a small fraction of that; how do they make money?
Bronx
OK, I've watched the braiding sequence 3 times now (about 1:30:00 into the movie), it isn't really a 3 strand braid, it's a 6 strand braid starting with 3 strands that are rolled thin in the center and joined together to form one end of the loaf.
The real secret is the dough, dough like that is always the secret.
I've got 6 pieces of macrame yarn (in 6 different colors) that I use for practice braiding, I think with a bit of study and practice I might be able to do that braid. (Watching the baker do that braid was like watching a surgeon or a symphony conductor at work.)
And after watching Deli Man, boy do I want a good corned beef or pastrami sandwich! The nearest good deli is probably 400 miles away, though.
I may have to watch that movie to see the braid, it sounds interesting anyway, we used to live near one of the best deli's in Chicago, and they had something like 20 kinds of lox!
When I was going to New York on a regular basis (for work), I'd visit places like the Carnegie Deli (which I think has now closed), the Roxy (near Times Square) and of course Katz's, the deli made famous in "When Harry Met Sally". But some of the best deli's were the little neighborhood places.
Followup: Amazon Prime says it's not available at the moment, looks like a bandwidth issue! I'll try again later tonight.
Hi,
I was watching a movie called "Deli Man" the other night on Amazon. It's a documentary about the history of delis in the US. It's a fascinating movie with a cure love story to boot.
Towards the end they showed a man braiding a three-strand challah in a way I've never seen before and it produced a beautiful loaf.
He rolls out three strands then stretches them so they are very small in the middle.
Then he starts braiding and twisting from the middle but it's not the standard outside over the middle.
The end result is a braid that has some height and is compact. It tapers at each end. I've seen loaves like it but never seen anyone make them before. And the local bakeries don't make their loaves this way (I worked for one and I can tell from the way they look that other they do not braid them this way).
Anyone know what I am talking about? Anyone have any tips on how I can learn this? I am trying to find someone who makes challah this way to teach me but most places here do not make their own challah and the ones that do don't make this kind of loaf.
I'll look for pictures to post if that helps.
Thanks
