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[skeptic7]

The current version of Cooks Illustrated supposedly reviews stand mixers. I read the article at a Grocery store and reread it in the Library. I gave up my subscription a decade ago.
Supposedly many (12 ) brands of mixers were reviewed, but Cooks Illustrated only mentioned their two favorites, Kitchenaid and Ankstrum. Information about the other brands is available only on their websites. I'm peeved since that is behind a firewall, and I was curious as to what the other brands are like. Kitchenaid and Ankstrum were the favorite brands at the beginning of this century. I was doing research to buy my mother the very BEST mixer.
Back to the rant. Cooks Illustrated should have described all the other models and their prices and short comings and advantages. Why? Because I have seen new brands at Sur La Table, and other stores, and am curious. I have had friends who had different brands and was curious about an objective opinion. My subjective opinion was that it was ugly and noisy; but it worked fine for cookies.

[BakerAunt]

At the Cousins' Reunion, we always do a Thanksgiving meal, so that means a turkey. No one wanted the meaty bones, so we froze them and brought them home in a cooler. On Saturday, I made broth with them and some chicken bones I had in the freezer. Before I made the broth, I cut off about two cups more of turkey. I used it to make a throw-together dinner tonight of sauteed mushrooms, leftover frozen gravy that was made for the reunion with a vegan "chicken" broth (I think seaweed is involved), a bit of the broth I had simmering, the leftover evaporated milk from the pies and sweet rolls, and some cooked spinach noodles. With the addition of frozen peas and some freshly ground pepper, we had a great one-dish meal based on what was in the refrigerator.

[BakerAunt]

That's a great bread for egg salad sandwiches, Chocomouse!

We returned from the reunion on Thursday. I had a cup of almond milk left over from the vegan cinnamon rolls. It was five days since I made the almond milk, and it does not last much beyond five days. To use it up, I baked a new recipe, "Vegan Almond Cake," from the site Rainbow Nourishments. I did not deviate from the recipe's ingredients, but as it is an oil cake, I used my technique of combining the oil and the sugar (first mixed with the zest) with my electric mixer, then mixed in the rest of the wet ingredients. At that point, I switched to my cake whisk and added the dry ingredients to the wet ones. I sprinkled the optional sliced almonds on top of the cake before baking. It was done in about 48 minutes. I will let it rest overnight, then we will cut into it tomorrow for dessert. The recipe also uses almond flour and AP flour. I chose King Arthur AP, since almond flour has no gluten.

[Mike Nolan]

Kimmell Orchards in Nebraska City (about 50 miles away) has winesaps available, I am probably going going there tomorrow to buy some plus some frozen cherries.

[Mike Nolan]

12-13 minutes at 350 seems to be working in my big oven. I'll see what Diane thinks of these, I think I can understand why your husband gobbles them down, though. (I also think they could use a little more cheese in them.)

I thought about trying a convection setting for a batch but after the first batch got overbaked to the point where I had to toss it, I decided to try that another time.

I did the 2nd and 3rd batches in a perforated pan.

I used my small sheeter to roll out the dough, so the thickness was pretty uniform. That's always been the hardest part of making crackers for me. I do think I need some flour or something under the dough so it slides better as it gets thinner. (That's the one thing the smaller or hand-cranked laminators don't do well, on the big ones the output side belt moves slightly faster than the input side belt.)

[aaronatthedoublef]

There are actually a lot of good, gluten free recipes out there. If you look for Passover recipes you'll find many that use almond flour and potato starch (corn is forbidden to some). There are a bunch with matzah meal too but I just bought a new cookbook with an almond layer cake recipe that looks like a regular flour layer cake. I made cookies for Yom Kippur that are all almond flour and egg whites and confectioners sugar.

[BakerAunt]

Lovely loaves, Mike!

On Saturday, I packaged ingredients for two sets of my regular cinnamon rolls and one set of vegan rolls. I baked a double batch of soft oatmeal cookies (adapted from Jenny Can Cook). I also baked two pumpkin pies. The preparations are for my husband's cousins' reunion this week.

[BakerAunt]

It was a busy day in the kitchen on Saturday (mostly baking), so I was glad to have leftovers from Thursday to reheat for tonight's dinner. I made almond milk--not exactly cooking, since no heat is involved, but it still takes time.

[cwcdesign]

I have put this in as an attachment as Will created a lovely PDF of the recipe. Please let me know if you cannot read it.

This was delicious and not dense. He experiments with several versions of the "buttermilk" and this iteration tastes surprisingly like buttermilk (the kind you buy at the supermarket) and had a similar texture. He went with maple syrup for the sweetener and got some medium ground cornmeal which is really the best for this particular recipe.

Jackies-Cornbread

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[RiversideLen]

Thanks everybody. Making pizza is one of my favorite things. Sometimes I worry that I'm posting too many pizza pics.

How much dough do I use? That can vary a little depending on if I want leftovers for lunch. But generally, 200 to 250 grams. I've gone as high as 300 grams. The dough in my last pic was 200 grams. I usually top it with 4 ounces of pre grated cheese. Yeah, you should grate your own but pre grated works and it's so much easier.

My pizza is usually pretty thin. Sometimes (more often) I roll out the dough in-between 2 sheets of lightly oiled parchment paper using a rolling pin with height rings on it. That works out pretty well but it doesn't get a lip on the edge. I'll bake it on a preheated stone (475f) on the parchment for 3 minutes and then slide the peal under it a little and pull out the parchment (gloved hand). Continue to bake for another 6 or 7 minutes. The last pizza I made, the picture last posted, I formed by hand, working the dough with my hands to make it round and making sure it has a nice lip on it. That was baked at 450f. I always treat the dough like I'm making a roll/bun (a boule) before rolling it out. That way I get a reasonable chance of getting it round. They don't always turn out round, but that's ok too, but less likely to take a pic of it!

My doughs are pretty easy to work with. They usually consist of equal parts of rye, semolina, white whole wheat and AP or bread flour, or equal parts of semolina, WWW and AP. Usually AP though, since it's usually King Arthur it has a fairly high protein content. Hydrate it at 65% plus more as I knead it. Used to use all water but more recently I'm using fat free milk, the milk makes the bottom brown more nicely. Using that mix of flour preludes getting window pane dough so it will pull apart fairly easy if it's made too thin. But I've learned how to handle it.

Pepperoni. I'm a firm believer in putting the pepperoni directly on the sauce, so dough - sauce - pepperoni. The reason being that the spices in the pepperoni interact with the tomato sauce, thus making the sauce more yummy. But there is also an argument for putting the pepperoni on last, so your tastebuds get a direct hit from it. On my last pizza, I put it on last to just make it look good. Now, you could do it both ways on the same pie, but I don't want to overdo it as it is high in sodium and fat.

ItalianCook, that little bit of greenery is a sprinkle of oregano.

BakeAunt, I agree, a pizza thread would be great.

[BakerAunt]

When I went to eat lunch on Friday, I realized that there was only one piece of bread left, so I had a large bowl of popcorn. (Hey, it's wholegrain!). This afternoon, I baked nine sandwich rolls using my adaptation of King Arthur's Honey Oatmeal Rolls. I substitute in 2 cups whole wheat flour, use ½ cup buttermilk, and add 2 Tbs. special dry milk and 2 Tbs. flax meal. I replace the 4 Tbs. butter with 3 Tbs. avocado oil. I baked them in a 9-inch square pan.

Italian Cook--I started to put my cheese on top so that the ingredients would not slide off as I was eating the piece. These days, with my pan pizza, I cut the mozzarella in small chunks and sprinkle it on after the sauce and Canadian Bacon but before the mushrooms, red bell pepper, green onion, and olives. The pizza then gets grated Parmesan on top.

We should have a thread devoted to "How Do You Assemble Your Pizza."

[Mike Nolan]

Yes, I've been maintaining it at about 40-50 grams (post-feeding) for several weeks, but I've built it up over the last few days to around 300 grams, which should give me plenty for a batch of crackers and probably a test loaf of semolina bread. I'll start by removing enough to resume the maintenance level, then see how much I have left after making cracker dough. I will say that so far it appears twice-daily feedings are working well, no signs of 'hooch', which at least one sourdough researcher has said means the starter colony is starving.

I'll probably do the same thing with the rye starter soon and try it with a recipe I've made before. It smells right, though.

[Mike Nolan]

I'm building up my wheat starter as I feed it (2x a day) and am hoping to make a batch of sourdough cheese cracker dough tomorrow, probably baking them on Monday or Tuesday of next week.

[chocomouse]

BakerAunt -- I replace some or most of the AP or Rye or Pumpernickel flour with First Clear. I rarely follow a rye recipe exactly - I just grab whatever comes to mind off my pantry shelf. I also don't measure exactly, and usually need to adjust either the liquid or the flour as it is mixing in my bread machine. I never use just a tablespoon or so, it's usually about a cup. I was surprised to see that you would be using only 2 tablespoons! I have a loaf in the abm right now, based loosely on the KAF Caraway Rye recipe. I almost always use pickle juice (not today, it's all in the recently canned jars of pickles!) and onion, caraway seeds, dill seeds, mustard seeds.

[Mike Nolan]

This is a project I've been thinking about doing for years and am finally starting.

I'm building an Excel spreadsheet that lists every item in the kitchen (pans, bowls, etc) along with its dimensions, weight, and (where appropriate) capacity, to the fill line, not the brim. (Not sure it makes sense to measure the capacity of a 15x21x1 sheet pan, but I'll probably estimate it.)

This way I know the capacity of all my pots and bowls, and their empty weight, so if I want to know how much I've got in a pan, I can weight it and subtract the empty weight.

I'm finding that there's a fair amount of variance in the weight of essentially identical items, like custard cups, so I'm showing the range where significant.

When I'm done I'll post the most commonly used items on a cabinet door and the full list will go in my recipe notebook.

Here's a short sample:

Panlistw

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