Search Results for '("C'

[Mike Nolan]

There are third parties that make a spiral dough hook, but when I tried one on my 50 year old 4.5 quart mixer, it was too big (it touched the bowl in several places.) One might work on a newer 4.5 quart or on a model with a bigger bowl.

I use the pasta roller/cutters all the time, for spaghetti and linguine. That's one reason why if I ever have to repair/replace my mixer or move up to a size capable of doing 15 pounds of dough at a time, I'm likely to make sure I've still got one that handles KA appliances, even if it is only a new small KA mixer that is only used for things like meringue and pasta.

My son has a 6 quart bowl-lift model, I really don't like it because the bowl pops off too easily. Having worked with a 24 quart commercial mixer, the bowls lock on so they can't pop off.

[cwcdesign]

I'm trying Brown Eyed Baker's version of a Philly Cheese Steak tonight. I was able to friend already shaved rib eye (her preferred cut) at Harris Teeter and while still expensive, a lot less than buying the steak and still having to slice it. They did not have hoagie rolls or sub rolls or whatever you call them where you live, so I got a baguette which I will cut in 4 pieces. They did have something they called Chicago rolls (made me think of you, Mike) that looked like sub rolls but were too small.

If we like where this is going, I'll learn to make sub rolls and see if Sam's has something similar to the meet I bought.

[Mike Nolan]

Probably won't be cooking outdoors today, rain expected on and off and the air quality index is still kind of high, around 100. (I would have expected it to go down more with the overnight rain.)

[BakerAunt]

We had more leftover roasted chicken breast and farro stir-fry. Yesterday, my husband and I picked 20 lbs. of blueberries at our favorite local place. At $3.50 a pound, that is not exactly inexpensive, but this farm has the best blueberries I have ever tasted, and the price was the same as last year. We will probably pick more before the season ends. I washed them yesterday and spread them on paper towels on pans to dry overnight. This morning, I packed them into quart bags (4 cups per bag) and froze eleven bags for use throughout the year. I have some in the refrigerator that I have not frozen, with which I will start baking.

[Mike Nolan]

I haven't boiled corn in years, I do it in the microwave, but I shuck it by hand. (I've been shucking corn since I was 10, I finished 3rd at the Galena 4th of July Corn Boil shucking contest one year.)

[Mike Nolan]

Yeah, she tried the boiling/ice water method, it worked on some of them.

I made pizza on the grill last night, they were good but I still need a lot of practice on technique, sliding the dough onto the VERY HOT grill without having it fold over or bunch up isn't easy. One article suggests rolling the dough out on parchment then flipping the dough over to get it on the grill, quickly removing the parchment. I didn't try that but might next time.

I tried a different dough recipe, we liked it but I think it needs a little more salt in the dough and I probably didn't get it baked enough on the bottom before flipping it over to add the toppings. The recipe is very high hydration (78%) and I added more flour to get a workeable dough.

[BakerAunt]

It sounds like a great first effort, Skeptic. Depending on the mixer, you might be able to substitute a spiral attachment for the hook, if you wish. That would be a question for Kitchen Aid.

If you were having trouble mixing a small amount, it may be that the mixer head needs adjusting? I seem to recall Kitchen Aid videos on that subject. Or, it could be that your mixer is like my 7-qt Cuisinart which handles large amounts of dough beautifully but gets into trouble with small amounts of dough (makes a well in the center, and rest of ingredients are on the side not being touched). That was one reason I was eager to get the used bread machine, which I use for most sweet rolls, buns, and single loaves. It was a problem both with a small amount of stickier dough, which the bread machine handles well, or a small amount of heavy dough, as in my crispbread recipe, where I just do the ten minutes of kneading by hand, as I think that dough too heavy for a bread machine.

I have two special long spatulas that I use with the deep bowl of my stand mixer. One is straight, and the other has a slight curve.

[Mike Nolan]

Ah, Maine. Lobster rolls that actually have a visible amount of lobster in them. (When we were there some years ago, we actually got a decent lobster roll at an Arby's, though the ones we got at a cafe in Rockport were better.)

I'm planning pizza on the grill for supper tonight, trying a new thin crust dough recipe. Hoping the weather will cooperate, there's rain in the forecast for early afternoon and after 8PM, but not around suppertime.

[Mike Nolan]

I had a tomato and salami sandwich on semolina bread, Diane had a ham and cheese omelet and we both had the first of the local sweet corn.

I bought a lug of dark red cherries the other day, we're finishing off processing them today, making some cherry and peach conserve (not as much sugar as there would be in preserves or jam, and no pectin), which she is freezing. We did over half of the cherries a few days ago, she thawed one out as a test, it was pretty darned good and the the liquid was very good with some angel food cake.

[RiversideLen]

Guess what I had, (it was a stuffed pepper), with broccoli and pasta.

[chocomouse]

I've done a ton of baking today, as I'm leaving for a vacation in Maine, and in addition to all the seafood we will buy at the fish market and prepare ourselves, we each bringing some favorite recipes and side dishes. I'll also be preparing dinner for our first evening, as we'll arrive late and don't want to eat out. So, I'm bringing fresh veggies, hummus, dip, cold meats, deli cheeses, fruit. Today I made breakfast muffins using dried fruits: pineapple, mangoes, apricots, cherries, candied orange peel. I also made the Grilled Asiago Rounds from KAF, with my own additions of a cup of snipped fresh herbs from my deck and some roasted garlic. I'll leave a couple of those at home for my husband to enjoy. I also made Cheesecake Bars from a Bob's Red Mill recipe. It starts with a base of oatmeal and flour and sugar, pressed into a 9 x 9 pan and baked. Then a cheesecake filling is made, poured on top, and baked some more. It's all made in a food processor, so it's quick and easy. However, my husband came home just as I was ready to put the filling into the pan and announced that his meeting (for which he was bringing the cheesecake) had been cancelled because of the flooded roads and there was no way in or out of the meeting place! I've put the unfinished bars into the freezer, separately, and am hoping that freezing the cream cheese filling won't completely change its texture, and it will be edible. I've had enough baking for a while and am really looking forward to my vacation!

[Mike Nolan]

My wife has been having problems with green peppers and lately with red ones as well, so stuffed peppers are pretty much off the menu here, unless I want to eat them all.

So far I've still been able to make piperade (peppers, onions and tomatoes) as long as it's not the main ingredient in something. I haven't tried the piperade pizza yet.

And I can still put a small amount of red pepper in Thousand Island dressing.

[BakerAunt]

I have found with my 7-qt. Cuisinart stand mixer that most dough needs 6-8 minutes. Of course, I'm usually making breads that are heavily whole grain with a recipe that makes 2-3 loaves. I also find my Cuisinart mixer kneads better on speed 3 rather than the recommended 2 (note that it has 12 speeds on the dial). I usually check my dough after 6 minutes. None of that counts the initial mixing of the wet ingredients with most of the flour and a resting time of 15 minutes before adding the remaining flour.

The big difference I noticed when I moved from hand kneading to using the stand mixer was that I used less flour.

I only got into trouble with my mixer once, as I wrote a while back when I smelled burning, and that was because I was using the mixing rather than the kneading attachment, because I wanted to mix in the oil (I add last) before moving to the kneading hook. That was not a good idea since it was a heavy dough for three loaves. Lesson learned.

[Mike Nolan]

Yeah, I was thinking I'd do a temperature test rather than the toothpick test the next time around. We've given away 4 zucchini in the last two days, all in the 12-18 ounce range. There will be more to pick in a few days and I don't know how long this variety will continue to set fruit, possibly well into September.

I made semolina bread today. The last batch came out very dense, I probably didn't final proof them long enough. I was on the phone dealing with a customer support issue when the timer went off during final proof today, and as a result they got a little over-proofed this time. But they aren't bad looking about 5 inches wide x 3 inches high (at the peak) by 15 inches long, with a very open crumb. Taste good, too. I told Diane these loaves will probably be half the carbs per slice of the last batch.

[chocomouse]

Today I made 2 loaves (doubled the recipe) of Len's Semolina-Rye-Whole Wheat bun/bread.