Forum Replies Created
-
AuthorPosts
-
We cooked burgers on the grill (on the snowless deck; we had no accumulation of snow although it did snow all day yesterday) and air fried onion rings.
Mike, I almost always use half whole wheat and half AP flour in my bagels. This just surprised me, as I thought I was using 1/2 bread flour but the consistency was wrong.
Today I made Maple Buttermilk Bread. It's one of our favorites
I made bagels today. I used half AP and half bread flour - except after I scooped out the bread flour, I realized it looked "odd". It was light brown, not white, and it was not as fine grained as I would expect. As I kneaded, it seemed more like whole wheat, and needed more water (it rained all last night and was snowing most of the day - plenty of moisture in the air). I think, at some point, I must have refilled the kitchen bread flour jar with whole wheat flour from the pantry. It's funny, but also OK, since I often do use half whole wheat. And - the bagels are good.
Quesadillas for dinner, to use up leftover pork.
You are month(s) ahead of us; I'm hungry just reading your lists. It should start snowing here soon, and all day tomorrow. It won't hurt the daffodils, hyacinths, and other plants that are up.
That's a real bummer! Not only will you miss cooking and baking, living without power and the use of lots of appliances is a huge inconvenience.
Our dinner tonight was turkey soup, using up the last of the winter supply of frozen mixed veggies, and Penzey's Sunny Paris. With it we had savory fan rolls.
BakerAunt, I get her weekly email and saw that recipe, and I will try it. Today I made the Oatmeal Bars, using my homemade marmalade instead of apricot jam. They are good. They are almost gone - they left the house to go to a potluck, and I doubt any will return home.
I worked in the flower beds again today, and got the rock garden all cleaned up and mulched. This is very early in the season to have this done, but it's been so dry (still in a drought from last summer) and warm this year that plants are coming up early. My husband has rototilled the garden, brought home a truck load of mulch, and will be getting a load of manure on Saturday. We are expecting snow tomorrow and Friday - a storm watch for a town about 30 miles south says they will be getting 12-18 inches of that white "poor man's manure". I've not seen any totals for us, but being near the river, we probably won't get much and it will all melt on Saturday.
Now I know I'm going to be making carrot cake. So I added pineapple to my grocery list. Thanks for the nudge, cwcdesign!
Dinner was ham, cheddar, and veggie omelet with English muffins.
What an interesting assortment of trees! He is forever the scientist!
For dinner tonight, we had egg salad sandwiches on maple buttermilk bread, with assorted raw veggies and dip.
We have cooled down a bit here, 50s today, but really need some rain. There are possible showers forecast later in the week, but only about a 30% chance. So, we cooked on the grill again tonight. Boneless pork chops, with steamed mixed vegetables and parmesan noodles.
Baker Aunt, I hope your husband has a large piece of equipment to dig holes for those trees! What kind of trees will he plant?
BakerAunt, I believe, but not sure, that the 00 flour has been available at KABC for several years, and the Italian style was quite recently introduced. When I first saw it, I thought it was part of their logo change and "new" bag style, and they had just given it a new name. From what you just posted here, it seems that the folks at KABC are just as confused as we are!
I did notice the Italian was advertised to not fight back (perhaps for the new, impatient baker?) - and thought sheesh, just let it rest a couple minutes, or add some dough relaxer.
Mike, we never got pizza in Evanston. Our favorite was Buffo's, in Highwood. This was in the 1980s, and my son still says Buffo's pizza is the best, although he has not eaten it for 30 years!
BakerAunt, I've wondered what is the difference between the Italian style flour and the 00 Pizza flour. I know the 00 has hard red wheat flour and soft wheat flour, and the Italian has only soft red winter wheat. Odd that both are promoted as great for pizza crusts. I have used both, with pizza and focaccia and maybe one or two other things. I really thought neither was so great, just OK or not so great. I don't remember a lot of detail. I do have some 00 left, so maybe I should use that in another crust soon. At the time I bought the last bag, I was wondering why they would have two different flours with such similar purpose. Confusing!
-
AuthorPosts
