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[Nina Beyt]

Well, of course, BakerAunt, I would like to try it. I may even try to find Montasio if the Cheese Store is still in Silverlake (an old section of town that used to be favored by LA nobility (architects, writers, musicians), that still has an artsy vibe. Whole Foods may even have it. It would be fun to taste test it against something else, or find a similar product not so pricey. I still may use olive oil.

[msbelle]

Hi Mike, thanks so much for setting up a website similar (maybe better) than the KA Baking Circle. Due to my husband's illness, I've not been active for a number of years. But had recently decided to attempt SOurdough and logged in the KA message board to do research and was shocked to learn it was being shut down. Feels like being kicked out of the family. Even though I didn't need y'all all the time, I always knew the "family" was there if I needed helping with my baking.

I spent all weekend reading ALL the Sourdough threads. There were twenty something of them and there is so much valuable information for bakers like me. Such a loss. When we all get settled down, I'll start a thread on Tips for sourdough bakers.

Again, thanks much. Jeanelle (msbelle)

• This reply was modified 9 years, 10 months ago by msbelle.
• This reply was modified 9 years, 10 months ago by msbelle.

[Mike Nolan]

King Arthur Flour may be closing their community, but there are several ways we can keep in touch.

In addition to this site, KitchenBarbarian (aka Zen) has put up a set of forums at Our Baking Circle

Randy has reactivated his blog. which is at
RandyD's Blog
To get an invitation to join, so you can post, send email to: bakingcircle at gmail dot com

Keri from KAF started a Facebook area called Baking Circle Friends

rparrny has a Yahoo group: baking circle yahoo group

DaschundLady has a Facebook area called 'Around Our Kitchen Table', but I'm not sure what her Facebook ID is.

Sarah Wirth (swirth) has kept a list of mailing addresses:
jersey dot kidd dot nine dot nine at gmail dot com

• This topic was modified 9 years, 10 months ago by Mike Nolan.
• This topic was modified 9 years, 10 months ago by Mike Nolan.
• This topic was modified 9 years, 10 months ago by Mike Nolan.
• This topic was modified 9 years, 10 months ago by Mike Nolan.
• This topic was modified 9 years, 10 months ago by Mike Nolan.
• This topic was modified 9 years, 10 months ago by Mike Nolan.
• This topic was modified 9 years, 10 months ago by Mike Nolan.

[BakerAunt]

I have that size (12x4), by Kaiser, made in Germany. I probably bought it over 25 years ago for a Bischofsbrot recipe that would never bake through in the middle in a 9x5 loaf pan without the edges burning. It's a good size to have.

[Mike Nolan]

If someone's still looking for four-strap pans, several of the restaurant supply sites have them (webstaurant.com, etc)

[Mike Nolan]

When I was growing up, we had a 'clubhouse' in a building that was full of old bakery equipment. There were lots of 3-strap, 4-strap, even 8 strap (2x4) bread pans, racks, sheet pans, etc. I've wondered if they're still there. and what shape they're in. (The grocery store that the bakery outbuilding was behind closed many years ago, but nobody ever cleaned it out to open something else in that space.)

[Mike Nolan]

Not a new recipe, but I made chicken mirepoix for supper tonight, and I think I hit on a good balance of herbs, some basil and some celery seed.

I use skinned bone-in breasts, because my wife won't eat chicken skin, so I've been experimenting with ways to keep the surface of the breasts from getting too dry. Tonight I tried covering the breasts with cabbage leaves (or as my wife put it--edible cellophane.) I'm not sure if they added much flavor, and they dried out too much to be eaten, but they did seem to keep the breasts themselves from drying out. I'll have to try that again.

[BakerAunt]

I was in an antique store today and saw a bread pan that is actually four bread pans held together in a frame. (It's probably not an antique but a "vintage" item.) The loaves were about 12 inches long and maybe 4 inches wide. Each bread pan had three tiny holes evenly space along the length. I'm not clear what their purpose would be. It was relatively heavy. I think it was made by Ecko. Price is $25. I was slightly tempted, and it might well fit into my oven, but I clearly I do not have a mixer that can mix up that much dough at a time. I think it must have been made for a commercial bakery. Has anyone seen this kind of pan before?

• This topic was modified 9 years, 10 months ago by BakerAunt.

[BakerAunt]

On Sunday, I baked Sweet Potatoes Sandwich Rolls (from Sift) for the second time to go with hamburgers my husband grilled. We really like this recipe. On Tuesday, I baked two loaves of Grape Nuts bread, because we were out of bread. On Wednesday I baked a double recipe of Almond Date Breakfast Bars (recipe from The Smitten Kitchen) and this time I used the specified olive oil, although I still cut it by a Tablespoon per recipe, since I use natural almond butter. We couldn't taste the olive oil, so I will use it from now on. On Friday, I baked Buttermilk Orange Bundt cakes, a new recipe for me that came with my new Bundt Quartet pan from Nordic Ware. They are delicious. I like doing these small cakes. I sent one home with my stepdaughter, who came to dinner that evening. On Saturday, I baked Raisin Bran Muffins for breakfast. This afternoon, I am baking my version of the Wheat-Oat Flax Buns (KAF site), which we will have with salmon patties.

• This topic was modified 9 years, 10 months ago by BakerAunt.

[Nina Beyt]

Looks terrific. Potato pancake, Italian style. When bakeraunt first said "Frico Caldo", I thought she meant frico, those discs made by heating a flattened pile of parmesan (or romano or asiago) in a pan, non-stick I advise, until it melts into a lacy crispy golden bite of deliciousness. I have no problem with subbing the potatoes, oil or even the Montasio. Though I would love to taste Montasio. I hope olive oil would work without to much smoking.

[cocoowner]

Just wanted to say hi and thank you for starting this website. I didn't contribute very much to the King Arthur forum but I read it a lot. Thanks
again.

Renee (alias Cocoowner)

[BakerAunt]

Back in April of 2012, I was on a Southwest flight and looked at their magazine. I saw a recipe for Frico Caldo, and I tore out the page and took it with me. (Trust me, they had plenty of these Sprit magazines, and this one had been thoroughly thumbed.) According to the article, "in Friuli, the northeastermost region of Italy, restaurants and bars typically put out little bowls of crackers called frico picante, made with Montasio, a local cow's milk cheese. You'll also find frico caldo, which is similar but heartier with potatoes and onions."

It has taken me a while to try to recipe. First I was looking for a square cast iron 4-inch pan (settled for 5 inch--thank, you TJ Maxx). Then I lost the recipe. Then I found the recipe and put it where I wouldn't lose it. Then I realized I needed Grapeseed oil, which I finally remembered to buy.

Yesterday I finally made this recipe, albeit with ingredients I had on hand, since if I keep waiting to get every detail, it would never get made. I had to substitute a russet potato for the Yukon gold and cheddar cheese for Montasio. The mashed potato was mixed with the cheese and some onion sautéed in butter. Then I fried half of it at a time in the grapeseed oil.

I had a few issues. I don't think the pan had enough seasoning, but that will come in time. There was some sticking, in spite of overdoing the grapeseed oil. I also think that 4 minutes on the first side works better than 5. I plan to try it again at some point and use the correct potato and cheese types. I'll post the recipe when I get it to where I like it. I'm hopeful because even my husband, who prefers no onion, happily ate it.

• This topic was modified 9 years, 10 months ago by BakerAunt.

[RiversideLen]

Hi Mike, not abandoning the CUBS at all, I have thoroughly enjoyed the heck out of the CUBS all last year and this year too. I just thought I would go with a more neutral name here, I don't want (misguided) folks who might support some other team to have negative feelings about me just because of my name (there are better reasons for that, lol).

Thank you about the cake compliment. I made that using an Arrowhead Mills vanilla cake mix as the base and baked it in a 6 cup bundt pan. It was pretty good but a couple of weeks prior I did the same but used lemons. The lemon version was awesome! Maybe I will post it in the recipe section.

[Mike Nolan]

Oatmeal Crisps Cookies

These are still the best cookies I've ever had for dunking in milk. Sorry, Oreos! They hold up great when shipped, too. My sister would make these with butter, but they'd flatten more and I don't think they tasted as good. My younger son fiddled with using Splenda products, with reasonable success. I've also made it with gluten-free flour and it was hard to tell the difference. (Substitute equal amounts by dry measure.)

Ingredients

Cream together:

1 cup shortening (6.8 ounces)
1 cup light brown sugar (7.75 ounces)
1 cup sugar (7.1 ounces)
1 teaspoon vanilla
2 eggs

Mix with:

2 cups flour (8.5 ounces), I prefer bleached flour for cookies
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt

Add:

2 cups rolled oats (5.7 ounces, preferably old fashioned, NOT the quick variety)
1 cup chopped nuts (optional, I seldom add them)
1 cup chocolate chips (6 ounces, sometimes I use a cup and a half)

Instructions

Drop spoonful sized chunks onto a lightly greased cookie sheet. A #60 scoop works well for this and should produce around 60 cookies. Do not flatten.

Bake at 350 degrees for 15-16 minutes, bottom should be light brown, tops should be medium brown with no light brown areas. I always bake the first batch for 15 minutes and then see how much additional time to bake them. Recently I made a batch using a #50 scoop and got more like 40 cookies. They also took 5-6 minutes longer to be fully baked and were taller with more interior cavities.

When cooled they should be crisp all the way through with large interior cavities to soak up milk.

Will get even crisper after a day, if they last that long.

Yields 60 cookies about 2 1/2 inches in diameter
Source: Ruth Nolan

• This topic was modified 9 years, 10 months ago by Mike Nolan.
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• This topic was modified 9 years, 9 months ago by htfoot.
• This topic was modified 1 year, 2 months ago by Mike Nolan.

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[Mike Nolan]

DL, it took me a while to figure it out, too. You do have to sign up for an account at wordpress.com first. (It's free.) It attaches to your email address, so you have to be using the same email address on both sites.

I'm still not sure what's causing it to be turned into a round shape, I know it's not stored that way at Gravatar.

I'm still looking at packages to support locally stored images here, but there are permissions issues to work out. Gravatar seems to be the coming trend, though, especially for those who want to use the same avatar across the Net.