[BakerAunt]

On Friday, I made a pot of garbanzo beans because I have been craving hummus. I will keep out enough to make hummus, freeze a container for future hummus, and a smaller container to use in a future soup.

[BakerAunt]

I ended up only doing a five-hour test on the crockpot because the water was boiling when I checked it at that time. I see no need to let it go for eight hours. As both Navlys and Italian Cook have noted in past postings, these new crockpots cook very hot, even on low. If I use this one for cooking, I will not trust it on timing. As its default for "low" is eight hours and ten hours, and on high, it is four or six hours, there is no adjustment for any other length of time. I think that is an issue that the latest generation of crock pots have sought to address.

If this setting is "low," I'm not sure that I would ever use the "high" setting.

[BakerAunt]

I am testing the crockpot today.

I also went to the Rival Crockpot website and inquired about whether the scratches are an issue for cooking. I found out that Rival no longer is associated with Crockpot, which was spun off into its own brand. However, the website allows for questions, so I asked. I'll report when I hear back from the company.

[BakerAunt]

I think the main courses category is going to be hard for me, so I'd better start looking now. My cookbook shelves are heavy on the baking category.

[BakerAunt]

Good plan, Joan. I hope all will be well.

We had the rest of the Turkey-Zucchini loaf with roasted potato chunks (our potatoes again), and microwaved frozen peas.

[BakerAunt]

Yes, it is fully ceramic (that is, not a lined ceramic).

[BakerAunt]

That is a splendid idea, Len. I think the scratches may be more cosmetic, but I want to be sure.

First, however, I will test it to see if it works. According to Purdue Extension, I should put in 8 cups of water then "cook" on low for 8 hours. If the temperature then measures around 190-200, then it is working. I'll give it a try tomorrow.

https://extension.purdue.edu/foodlink/includes/pubs/Tips%20for%20Crock%20Pot%20Success.pdf

[BakerAunt]

The pictures of pizza that have been appearing here at Nebraska kitchen have had me yearning for pizza. The weather has cooled enough that I baked Sourdough Pan Pizza on Wednesday. It has been so long since I baked a pizza that I forgot to include the red bell pepper in the toppings. It was still great with Canadian bacon, mozzarella, mushrooms, green onions, and Greek olives (the latter on my half only), with grated Parmesan on top.

[BakerAunt]

I made yogurt on Wednesday.

Best wishes on the cataract surgery, CWCdesign.

[BakerAunt]

Aaron's challah experience reminded me of a pastor at a church I attended before moving here. He built an important sermon point around his idea of barley bread as "the bread of the poor," in a sermon on the New Testament story. (I think it was the feeding of the 5000.) I told him he was incorrect because "barley" is listed as one of the wonderful attributes of the promised land in the older scriptures. He was basing his argument on the white bread vs. whole grain breads of the Medieval and later periods.

At that church, people baked bread for communion. He decided that we should experiment with all kinds of bread, including cornbread. At that point, I suggested that he could vacuum up the crumbs, of which there would be many.

I was a member of Altar Guild, and I did bake a nice wholegrain bread that held together well when it was my turn. However, I ended up resigning when the woman who was in charge of Altar Guild decided we had to move to unleavened bread during Lent using her recipe. (I'm not sure if the pastor was behind this decision or not, as he never mentioned it.)

When I told the story to a Jewish friend, also a baker, she laughed, as she had a Catholic friend who had resigned from her Altar Guild due to a similarly controlling head. My Jewish friend got out of her temple's Latke brigade during Hanukah due to the dominating woman who headed up the endeavor.

My friend did stay in the knitting group, however, in spite of the criticism of a woman about my friend, who knitted in the European manner. That woman could only grumble and had no power to force compliance.

I'm not sure what it is that brings out the would-be dictator in some people when it comes to the internal groups in a place of worship.

[BakerAunt]

Yum to blueberry bread!

I made dough on Tuesday for my Whole Wheat Sourdough Cheese Crackers. I'll bake them next week.

[BakerAunt]

We had more of the turkey--zucchini loaf, along with microwaved fresh broccoli. We decided not to add a starch tonight.

[BakerAunt]

Len, I don't think the liner would work, since I would use a stick blender after the apples cook down.

I also worry about what is in the plastic liners.

Sigh. I tried googling the question about scratches, but Google did not offer me any answers.

[BakerAunt]

I should have clarified that it is not metal but is the standard removeable crockery dish that goes into the metal slow cooker. I had not known that it was possible to scratch the interior. The scratches look like a light white film, which is why I thought it was food residue.

Mike--I now have two ceramic frying pans (Green Pan), a 10-inch and an 8-inch. They are wonderful. Both replaced non-stick coated pans, one of which had built up residue, and the other, a small Teflon skillet from my husband's parents that worried me because of new info on Teflon coatings.

I'm not big on crock pots, but that apple butter recipe is really good.

[BakerAunt]

When I bought this used crock pot, I was not worried, since this thrift store has had a record of making sure appliances work, but that may have changed. I haven't tried it yet, but I was washing the interior, and what I thought was food residue actually is where something sharp has removed finish at spots around the sides, about three inches up. I'm wondering if it is still saft to use with that damage.

Any thoughts?

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