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They probably weren’t that direct. Marketing department was going to put up the sign - might not be til tomorrow AM.

Got a text from my manager (not Chef) asking me to let her know if I wanted to pick up hours in another location if they were looking for people while we were closed. Really?!? I don’t think so.

Thanks for all your prayers - Chef’s husband tested negative today

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I hope you’re better soon, Joan

Re caramelized onions. Lora Brody has a recipe for making caramelized onions in the crockpot with 3-4 pounds of Visalia or other sweet onions and 1 stick of butter in a 4-quart crockpot. If you have a larger crockpot you can double the amount of onions, but don’t need to increase the butter. Cook low and slow for 12-14 hours (they turn mahogany colored) And, yes you can freeze them.

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Our market (where I work) is closed for 10 days as a proactive preventive measure. My chef who has been very careful was in close contact with someone in another department for a meeting (more than 15 minutes) because of her exposure she’d been sent home as was our manager. Chef tested positive. We think the rest of us will be fine as we weren’t in close contact since the exposure. My temp was negative this am as was the rest of our team. I will be reaching out to HR on Monday to see what I need to be doing re testing. I will continue to monitor my temperature.

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Hi chocomouse!
I'm so excited - I have sent an email re: the maple syrup - it's so hard to find good syrup down here.

Just an FYI regarding payments - I have a Square Up account that I can use for online payments with credit cards - they do take a small percentage, but it was a great help when I was doing craft shows and sending art work to other people. Your husband/son might want to look into it as another option.

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BA I noted that you saw comments about strong flour which would make sense of your observation to use a higher protein flour in your Rosetta rolls. In the British Isles, at least, plain flour corresponds to AP and strong flour to bread flour

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I made Deanna’s (from the BC) Sour Cream Chocolate Cake with Penuche Frosting to take to work tomorrow for a coworker’s birthday. We always liked it and I hadn’t made it forever. Had to get some powdered sugar from work as I didn’t have enough and I substituted whole milk Greek yogurt for the sour cream since that’s what we use now. I also used double dark KAF cocoa powder and oil for the unsweetened chocolate.

Will wanted to make sure I’ll bring a piece home for him

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Chocomouse, both dinners are good ol’ NE dinners - remind me of my childhood

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Welcome DL!

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Aaron, I’ve been practicing with The Baking Steel’s English Muffins cooked on the Baking Steel on the stovetop. They are very easy and the like the flavor of the dough - it’s a long ferment. Most of my issues are user errors. I watched the YouTube video again and found I’ve been too heavy handed with the dough. I also haven’t made though dough balls right either, but we still liked them. You do roll the dough into balls, then when you put one on the grill, cook the one side, flip and press down with the spatula - that will make the muffin shape

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Thanks Italiancook - I’ve been hanging in, trying to find time for me

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If I just make dough in the Zo and take it out to bake, I can make 2 loaves which is really nice. The pain de mie from KAF has 20 ounces and the 2 loaves of Harvest Grains bread I made last week had 25.5 ounces plus cornmeal and harvest grains. I should be fine. Thanks for asking.

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We (I use that word loosely - one of us) created raised beds for our fall plantings - we decided to direct sow starting September 1st. We had some cool weather - mostly cool weather crops - but then we had lots of rain and it got hot and humid again. We've had some issues with bugs on our leaves so we are down to one zucchini and are replanting other seeds. We did put some Spinosid (spelling) last night, so we shall see - it is organic and if you use it at night it won't hurt the bees - next time, we're going to start seeds indoors and have hearty transplants. Gardening down here is so different from up North!

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That’s the size I have, thanks. I’ll have to get some more semolina, as I’ve been using it for pizza and English muffins. At least I have malt powder. And, I’ll make my dough in the Zo.

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Mike, do you have the large or small Pullman pan? If the large one, I’d love your recipe

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Thank you swirth and Mike. I did go into what’s been going on on the COVID the next 6 months thread so I didn’t highjack one of the cooking threads

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