BakerAunt
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I'm making broth today from the remains of the chicken I roasted earlier this week.
Dinner tonight will be leftover quinoa salad and salmon patties from yesterday. That should allow us to get in a zoom all with my husband's three children. Our call involves three different time zones, so a quick dinner works well.
Happy Father's Day to all the Dad's on this site!
I guessed and missed.
Has anyone here tried teff? Bob's Red Mill sells it.
We harvested radishes from our garden this week--our first produce. Other plants are growing, but it will be a while before we harvest anything else.
On Saturday, I made another batch of yogurt.
For Saturday dinner, I made the Quinoa Salad Recipe from Penzey’s. I had used up the Country French Dressing Blend, so I substituted 1 Tbs. of their Sandwich Sprinkle (came in a gift box) and that worked well. As I did last time, I added 4 oz of Feta. This time I used fresh broccoli and blanched it. I made Salmon Patties to go with it. I followed my usual recipe, except that I decreased the Panko from ½ cup to 1/3 and added 2 Tbs. oat bran. I had to use regular full-fat yogurt, as I had no nonfat Greek yogurt. I added 1 tsp. dried onion, along with the Penzey’s Mural Seasoning. It was a good dinner for a day with a high of 91F.
in the end, Chocomouse, I do not think that there was any option, at least for now, but to replace the work bowl. I hope that what I ordered works. I am concerned that it will not be of the quality of the first work bowl, which lasted for so long and the safety will break much sooner. The best price I could find for the BPA free one (requires buying work bowl, lid, pusher assembly) was $139, and that did not include shipping. There was no guarantee that the BPA model would last as long, either. I will hold onto the old one and continue thinking about how it might be modified to work, perhaps with some kind of rod.
The representative said he understood why I do not want to replace my FP. He said, the old ones are really good machines.
Cuisinart appears to have been (and still is?) on the same arc as Kitchen Aid was, when KA took well-made mixers and moved production overseas, where KA took short cuts. As we discussed, KA had the sense to bring at least some models back here.
Before being made in Japan, Cuisinart was made in France. Those machines are truly old. One commentator mentioned having a 35-year warranty. Can you imagine?
I'm not a fan of throwing away items that would work perfectly well with a replacement part or repair. In 1970, Alvin Toffler wrote in Future Shock about the "throw-away" society. Yet, we live in a society where it is easier and cheaper to throw an item away. Indeed, it is almost impossible to repair a lot of our electronics. I'd like a Sesame Street "Fix-It" Shop.
I know this one.
We had large dinner salads with plenty of vegetables and the leftover chicken cut on top. Our temperatures are in the 90s with some humidity, so not turning on the oven or stove works for us.
Italian Cook, the difference is that that the plastic Cuisinart now uses is BPA-free.
I called Cuisinart, and they no longer have the part. I did get the part number from the very nice representative. He told me that if I buy a new FP, my discs would work in the DFP-14BCNY. They would offer me a 20% discount.
With the part number, I went online and found a work bowl at Seneca-river-trading.com It is not the BPA-free one, but that is fine with me, since I would have to buy a new lid and pusher assembly for the BPA-free one, as they are not interchangeable. The bowl cost $37.95, but shipping added $12.95. That is still a bargain at the cost of new FPs. I'll report back once it arrives, and I try it out.
I answered correctly because when I made browned butter in the past, that is what I used. I appreciate the information that clarifies why it should be used.
Those are good prices, Joan. KAF AP was $4.99 at Kroger on Tuesday, and the BRM whole wheat was $4.99.
Sometimes I want a good substantial cookie. On Thursday, I took the Bob’s Red Mill recipe for Oregon Trail Cookies and further modified it by replacing the 4 Tbs. of unsalted butter with 2 ½ Tbs. of olive oil plus 1 Tbs. buttermilk, as the dough was a bit crumbly. (That liquid should help with the water lost when the oil replaces the butter.) They also have peanut butter (the kind that is just peanuts and a bit of salt). I replaced 2 Tbs. flax seeds with 1 Tbs. flax meal. I microwaved the very dry cranberries with 1 Tbs. of water and let them sit before I added them. I used a #30 Zeroll scoop and got 24 cookies, twelve on each baking sheet. I flattened them before baking. We will try them for dessert tonight.
Interesting, Mike. I've used them interchangeably in baked goods. Usually they were mixed with hot water first.
Ah, so it is whole grain:
https://www.healthline.com/nutrition/bulgur-wheat
I have used it in baking, and I also have cooked it in chicken broth for a quick side dish.
I knew the answer because it is sometimes called cracked wheat. Does the durum mean it is not whole grain?
The Pandemic has brought back the Cathy comic strip. I just found it and read through all, beginning with this one:
https://www.gocomics.com/cathy-commiserations/2020/03/15
Recognize any of these situations? 🙂 For me, some of them apply to retirement!
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