BakerAunt
Mon. Jan 26th, 2026
I look forward to hearing more about this experiment.
Indiana has not.
When Michigan did, there were articles in the South Bend Tribune reminding people not to bring it back. The state border is very close up in South Bend and Mishawaka, with some people commuting daily.
BakerAunt.
Skeptic--I was curious about how the bread browns in a slow cooker, as there is no heat on top.
I've wondered if the issues that I have with cooking roasts is that I prefer the way the oven browns them.
When my rice cooker decides to bite the dust, I may explore multi-cookers and see if they do rice and grains well. That way, I would know that I have at least one use for it, without multiplying appliances.
Oh, those tacos sound so good, Len.
I have a memory of my mother making Italian Green beans, although I think she served them plain. I know that my family ate them occasionally when I was growing up.
I missed it. I rarely buy ground beef now. It's more expensive here than when we lived in Texas. When I do buy ground beef, I buy what has the least saturated fat.
It's good to have the math formula for figuring this out, so I'll keep it in mind in case I'm cooking for a larger group without my dietary restrictions.
On Monday, I made another batch of yogurt. I have my system worked out now. I may see if I can find an additional set of jars for the yogurt maker, so that I can always have yogurt ready. Kenwood does not make it any more, but I think that similar ones are made by other companies.
I also rarely use my Montgomery Ward 3 1/2 quart slow cooker. (Yes, it's an oldie but goodie, and the only one I own.) I have tried it with beef roasts and pork roasts in the past, but was disappointed in how the food cooked. That may be due to the old model. I also didn't like having to brown the meat in another pan, or saute vegetables in another pan, and then add them to the ceramic crock, as that meant more dishes to wash.
I have used it to keep spiced cider warm, but since I'm the only one at home and even among our guests who likes it, there seemed little point.
It is easy for me to put food in a Le Creuset or Staub pot and let it cook over low heat or in the oven, while I go about my tasks.
I've thought about the Instant Pot, but I'm not sure that I'd use it that much. I can see how it would be great for busy people or people who are not home most of the day. It also might have possibilities for me for when we go on vacation. However, I've yet to hear first hand testimony from someone I know.
I guessed incorrectly. Like Italiancook, I've never eaten one. I appreciate the additional information. There hasn't been widespread information about enzyme deficiencies to the general public.
Leftovers rule.
Rottiedogs: I tried this link, but I get a warning that the site is not secure and a recommendation not to proceed.
I knew this one due to all those homemade burritos that I used to make.
We had rotisserie chicken, the last of the spinach noodles, and a salad of mixed greens and carrots.
I baked that recipe last year and liked it, but I did not heed his point about baking them in the upper part of the oven, so I burned them on the bottom. I need to try this recipe again.
Did you get your power back, Chocomouse?
Our lake froze over about two or three weeks ago, but the ice was far too thin for any of the usual activities. Warmer temperature and some wind have opened it up, although the shore line across the lake has some ice build-up, just as there is some to the south. We've had about four inches of snow over the last four or five days, so it is a mild winter for us.
The Lemon Crispbread with Kamut and Olive oil came out as ore of a focaccia than a crisp bread. I now think that instead of following the direction to divide the dough in half and roll out each on a piece of parchment, I should have divided it into thirds. There was too much dough on the large cookie sheet, which is the largest that will fit in my Wolf oven. I wondered if it should be rolled thinner, as it was more than 1/16th thick, but I went ahead with it. And so I ended up with Lemon Focaccia with Kamut and Olive Oil. Looking at the picture, I also think that I should have used my Knackebrod rolling pin to indent it as well, but again, no instruction to do so was given.
I didn't find that the Baker's Ammonia smelled up the house during baking. I certainly smelled it after I added it to the dough before the second rising, but only when I sniffed it. The flavor is interesting enough that I may try the recipe again, although I'll need to buy some more Kamut flour. However, I'm not sure that the anise seed works for me in these crispbread. It's the smell that my husband noticed as they were baking, and while he will eat them, he may not consume them at the speed he did the first crispbread. For me, the anise seed is almost a distraction and covers other flavors. It's hard to judge the flavor of this "crispbread" because if they had been rolled thinner, the taste would likely be different.
One more note: The recipe says zest of two lemons or 10g. Well, the zest of two lemons is 1.0 grams.
