[aaronatthedoublef]

I'm with you Mike. I like a mixture but my family does not necessarily agree. Sometimes my wife likes some chevre with the mozzarella but that's about it. The boys might complain but they usually eat so fast I doubt they can taste it. Some days my little girl is picky and some days she isn't. I never know what she'll like on any given day.

But I wanted Provel for the St. Louis pizza. I can get it from Amazon but it's still five pounds of cheese I don't know if anyone will like.

[aaronatthedoublef]

I listed them before but I forgot a few... bread, www, pastry, OO, cake, almond, rye, soy, corn meal, and flax meal.

I too, am a lightweight!

[aaronatthedoublef]

Len, did you make this recipe? Did you use Provel cheese? I cannot find it locally and can only order it. It's kind of expensive and is a big block which is a little risky without knowing if my family would like it.

I added a little bit of provolone to the mozzarella on one pizza last Saturday and upset EVERYONE except the guy making the pizzas. 🙂

[aaronatthedoublef]

Hmmm... Wonder what my wife would say if I asked for a blast chiller for father's day?

• This reply was modified 9 years, 1 month ago by aaronatthedoublef.
• This reply was modified 9 years, 1 month ago by aaronatthedoublef.

[aaronatthedoublef]

We don't make or use mole. I'm not a fan of it either. We actually cheat and use Frontera Grill enchilada sauce. But no reason you have to use that. You can put whatever you want on top of them. Any kind of Mexican style sauce would work or even barbeque sauce.

I make carnitas for my kids and they liked it but they like it much better when I mix barbeque sauce with the carnitas sauce. Come to thing of it, that freezes well and you could give some tortillas and cheese with it and they can put them together when they want to. I usually make about three pounds of carnitas and divide it into one pound bags putting two in the freezer.

[aaronatthedoublef]

Let's see... I have white whole wheat, pastry, cake, bread, rye, almond, and soy. Does the ground flax seed count even though it is listed as "meal". What about corn meal, which in the UK is corn flour? I have a couple different sizes of that.

I still have a ways to catch you! 😉

[aaronatthedoublef]

Thanks Kid. I have not used bleached flour in ages. I may have to rethink that. I really like KAF and Bob's Red Mill but maybe it's time to look for a new brand.

[aaronatthedoublef]

Okay... so I was wrong... St. Louis pizza dough has baking powder not baking soda as the leavener. No yeast. So aging the dough wouldn't do anything for flavor. The KAF recipe is here.

It uses self-rising flour which has baking powder but it doesn't say if it is double acting or not. I was buying baking powder at the store and none of the brands listed themselves as double acting even though most had baking soda in them.

Here is another recipe. It uses flour and baking powder but no specification about the type.

[aaronatthedoublef]

Like Mike, chicken pot pies are good. Also we make enchiladas and wrap them individually. Lasagna pre-cut into individual portions and frozen is good too.

[aaronatthedoublef]

So this explains why it is popular and useful in Indian food which often has turmeric.

But pizza dough? St. Louis has pizza dough that uses baking soda as the leavening agent but what would this add to a yeast based dough? Especially if that dough is not very acidic.

[aaronatthedoublef]

BA, instead of a measuring tape turn your rolling pin into a ruler. I have my rolling pin marked off to 18 inches in half inch increments.

[aaronatthedoublef]

Happy Birthday BA!

Sorry I missed Kid Pizza's discussion. What does unbleached flour do for cookies, particularly shortbread? I make my shortbread with unbleached bread flour and corn starch or with matzoh meal and potato starch during Passover. I'm also making hamentashen right now which is basically a French shortbread and using unbleached bread flour for it.

Thanks

[aaronatthedoublef]

Fried rice is my kids new favorite. I used a left over roast chicken and we had it two nights this week. It will be a good base for us as we can make it as a base and then add different proteins.

[aaronatthedoublef]

I made KAF's no-knead challah but I have a couple of changes. First, I instead of just water I use water and apple cider, which is standard in my own challah recipe. I also recommend mixing all the dry ingredients together and all the liquid ingredients together then combining them. Otherwise it doesn't seem like everything is thoroughly mixed through-out. Finally I actually had to knead it (just a couple of turns though) to make it all come together. It is a big recipe coming in at about four and a half pounds of dough. I baked off two, one pound loaves and will see how it tastes tonight.

I put together some dough for hamentashen and then I'll make some either today or tomorrow or both days. We're making baskets for members of our temple who are homebound. Two years ago I made the hamentashen and last year the temple bought them. This year we're going to make them with the religious school kids so I am prepping for that.

[aaronatthedoublef]

I roasted a chicken Sunday with lemon and garlic. This morning (school delay after a Nor'easter dumped some "Wintry Mix" on the road) I made chicken fried rice for lunch. I made it up as I was going and so it has Mediterranean vegetables mixed with basmati mixed with some sauce we had in the fridge called "soy vey" so it is a multi-cultural dish. I'm trying to give my kids something other than sandwiches, burritos, and/or quesadillas.

Tonight is hamburgers and I am not sure what I will make the rest of the week.

[Author]

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