[aaronatthedoublef]

Thanks BA. In the past, yes, I've used steam pouring water into an empty pan in the oven to. I want a chewy loaf with a little snap to crust but not a crunch if that makes sense.

[aaronatthedoublef]

I made more whoopie pies, pizzas, and scones.

This time I added a little espresso powder to the whoopie pie cakes. Not sure if it made a difference. I think I need to make two batches at the same time and test them head-to-head.

This is my first pizza dough since running out of Bob's Red Mill cake flour. I need to make some adjustments. I'm off to the wholesale store today to see what kind of cake flour they have. Maybe I can buy the Queen!

[aaronatthedoublef]

Thanks Len.

They've written blog pieces about contracting with the farmers and going to the Midwest to look at wheat crops. There is some small amount of wheat production here in New England but nothing on the scale of the middle of the country.

But the recall is in association with ADM Milling (Archer, Daniels, Midland?) so are they contracting that too?

[aaronatthedoublef]

I made KAF chocolate whoopie pies yesterday. It's interesting. The cakes were okay on their own without a lot of depth of flavor but were pretty good when mixed with the filling. My kids loved them. My wife cut one in half and ate half and went back for the other which is a good sign.

I brought some over to my "whoopie pie connoisseur" neighbors and I am still waiting for feedback. One of them is completely lacking in tact so she will be brutally honest. She, like my wife, was only going to eat half of one before she went to the gym. I said that if she could eat half and walk away I had failed.

Fun to bake something new.

[aaronatthedoublef]

I'm with Mike. If they're not hot and fresh they are not worth the calories. That was also the problem with the initial Krispy Kreme expansion when they started selling them outside their stores. Their main marketing differentiation was that they were hot and fresh. Once you sell them of a super market shelf that goes away and they are not very different from any of the other doughnuts there.

We have a doughnut shop here and we've went to a couple in Portland OR last year including Voodoo Doughnuts. I am not a fan of the current trend of plopping everything onto a doughnut. If you make a good, simple doughnut it should be able to stand on its own.

It is surprisingly hard to find a good doughnut here.

[aaronatthedoublef]

Yes. I received this too. E. coli concern it seems.

Do they not mill their own flour? Do they buy the wheat and have someone mill it to their specs? I am curious about their operation and what I took for granted to be true.

[aaronatthedoublef]

I subscribe to the website. Not sure for how much longer. Too many ad emails and too much content I still have to pay for. Not a good value.

[aaronatthedoublef]

And that's a bad thing because...

It would be for the people who buy Mason jars with handles on them.

[aaronatthedoublef]

Missed it by this much!

[aaronatthedoublef]

I know in the video that the Pie Man takes the pies out of the rings but what do you all think about serving them in the rings? Kind rustic for the hipster crowd.

[aaronatthedoublef]

Very cool! Thanks BA!

[aaronatthedoublef]

Never heard the giving out brownie stories. I heard Famous Amos talk about bringing cookies to all of his business meetings. Neat ideas.

[aaronatthedoublef]

I'm not sure that french fries count as a "potato dish". 🙂

I've had it in Canada. It's also becoming trendy in New England which is not surprising considering the French Canadian influence here. Surprised that it took so long to make it here, actually. But people started making artisan french fries and it is probably a part of that too.

[aaronatthedoublef]

For pizzas for us the amount of sauce and cheese varies based on what is on top and who it is for.

I typically make five or six 12 inch pizzas depending on who is home and how much they are eating. We have two teenage boys and an almost six year old girl. She used to like to keep up with her big brothers until one night when she woke up sick. It had nothing to do with how much pizza she had eaten but she now blames that and has reduced her consumption.

Cheese pizzas have about three tablespoons of sauce and 5.2 ounces of cheese. I started weighing the cheese before I put it on.

Olive and veggie pizzas usually have more sauce (for my wife who likes extra sauce). This is a little tricky as the veggies tend to release water so I need to balance out what my wife likes with what won't become a soggy mess. These are lighter on cheese (about 4.7 ounces) because of my wife's taste.

Meatzzas have about three tablespoons of sauce and about 4.8 ounces of cheese.

Also the veggie and the last cheese pizza I have sometimes have extra sauce because they will have leftovers and go into the refrigerator. This dries them out so having extra sauce to begin with makes them taste better the next day.

• This reply was modified 5 years, 5 months ago by aaronatthedoublef.

[aaronatthedoublef]

Interesting article. Also interesting to think that we tend to self-balance our sodium intake to a level between 3000-5000 milligrams.

Thanks

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