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BakerAunt, thanks for taking the time to explain your dough buckets to me. I don't think I have room to store them, but am interested, so who knows! I appreciate you telling me what you use each size for, because that gives me a good idea of what would be most useful in my kitchen.
Because of the time change, I was awake in the wee hours, so I checked out Barton Springs Mill online. They have a wonderful chart that tells in what applications one can use Rouge de Bordeaux and their other products. They sell RdB in Whole Wheat and 00. For medical reasons, I can't use whole wheat, so I was interested in 00. According to the chart, their 00 RdB can be used in many more ways than I'd ever thought of using KABC 00 flour. I wonder if I was selling short the KABC 00 flour by not fully utilizing it.
I read that their flour may need more hydration than store-bought flour. But I don't recall if that applied to all their flours or just Rouge de Bordeaux.
Pricing Rouge de Bordeaux is not for the faint of heart. A 5 lb. Rouge de Bordeaux is $28.00. Clearly, if I buy this, it'd be what my grandmother would call a splurge. I read many of the reviews and people indicate that the hint of baking spices is in the product, so I'm more intrigued than I was after reading the article you posted, BakerAunt. But Grandma taught me to never go on a splurge as an impulse, so I'll think about this until Monday or Tuesday.
They have a rye whose name also intrigues me in that it is an area in Italy. The wheat is grown in Texas, but I'm going to call them to ask about the origin of it. If it hails from the Abruzzo region of Italy, that's another temptation!
My husband would enjoy the abundance of ingredients on your pizza, BakerAunt. Recently, my husband brought home a pizzaria pizza. He said he was hungry for a pizza with a lot of toppings. Apparently, my "less is more" approach to homemade pizza isn't cutting it.
I have a loaf of my grandmother's Banana Bread in the oven. She used solid Crisco in it. Since the ratio for subbing oil for shortening is 1:1, I used light olive oil.
I made a pot of The Neely's Broccoli Soup (Food Network) today. It's for lunches for the next few days. I was inclined to do more in the kitchen but found an excellent movie on Prime Video -- "The Pianist" -- while I rested. That ended my ambition.
I've noticed in your posts, BakerAunt, that you make good use of your dough bucket. Seems to me you have two of different sizes -- am I right? I've seen them on the KABC site but never purchased one. I can't quickly imagine where I'd store something so big. Are they as big as they look in the picture? If you don't mind, where do you store yours when not in use?
Thanks for the article. Out of an abundance of curiosity, I'll probably order the Rouge de Bordeaux flour just to experience flour that has hints of baking spices in the finished product. I'm assuming there will be a recipe on the bag.
I used the wrong name for cauliflower rice. The package says, "Riced Cauliflower." After microwaving it, I put the veggie in a serving bowl. My husband didn't realize it wasn't rice! He had seconds and still didn't know what he was eating. When he opened the trash can after dinner, he saw the empty package. He commented that I had sure fooled him, and it didn't even taste like cauliflower.
As far as I know, he's never eaten cauliflower to know what it tastes like. For the most part, the riced version was bland, but I could occasionally detect a taste that I didn't associate with steamed cauliflower. But it wasn't off-putting. I have another package in the freezer. I'm going to use it under chop suey and see how that works.
BakerAunt, the sites I checked today say Rosetta Rolls have a hard crust. Is that your experience?
BakerAunt, I enjoyed reading your post about your Rosetta Roll experiment. I doubt I'll ever try them, but it's good to have your learned comments in my brain just in case. I'll look forward to finding out if the rolls you cut tomorrow are hollow.
Sounds to me that finding the Rosetta Roll stamp is similar to finding a chittara in Italy before the days of Amazon. Prior to going to Italy, I subscribed to an English language magazine about Italy. There was an article about making pasta using a chitarra (sp?). I cut out the picture and tucked it into my wallet. We had no luck finding one in that country.
Near the end of our journey, we were in a town square. I pulled out the picture and went up to a woman whom I thought was Italian. I showed her the picture and asked in English where I might find one. She gave no hint she understood English, but she motioned for me to wait. She walked into a door at the opposite end of the square. She returned with a chitarra. In Italian, I asked her how much it cost. She walked away from me and went back in the door at the other end of the square. We stood staring at the door and window unsure what to do. It looked like the place was a residence and not a store. We finally decided it was a gift. Yes, I made pasta using it, and it was fun. It's used for cutting the pasta.
I'm waiting for a pan of Oatmeal Coffee Cake to cool so I can cover it for the night. It's for breakfast.
I forgot to mention that I made meatloaf and mashed potatoes on Sunday. Plenty for a few lunches. The Beouf Bourgignon is for a few dinners, so I'll hopefully be set through Thursday.
I made my experimentation with Ranch Dressing tonight. For the second time, I used a friend's recipe and 3 ingredients from Chef John's recipe at allrecipes.com. I changed the quantities of some ingredients. When I give up on trying to come up with something I like as much as Hidden Valley Ranch, I'll take BakerAunt's advice and buy the buttermilk dressing packet from Penzey's. But I'm not there yet. I like the idea of having a reason to use ingredients I rarely use, such as garlic powder and tarragon.
I had never heard of Rosetta Rolls, so I searched for a picture online. One site says they're hollow in the center for stuffing with deli meat or sausaage. Is that accurate? Are they hollow inside? A couple of sites said to use a round apple slicer if you don't have the correct stamp. I'm intrigued, BakerAunt. It's fun to read about your adventure and to look forward to more.
Len, the pizza looks delicious! Mike, the snow looks refreshing. I love snowy winters, except for the shoveling.
I made Boeuf Bourgignon (sp?) for tomorrow's dinner. My husband drank the wine for it, so I had to use an Italian dry wine substitute. I hope it turns out okay. The house smells delicious. I'm going to serve it with a salad and cauliflower rice from the freezer. But I've never before used cauliflower rice, so I don't know if that's a good idea, or if I should change to noodles. Any cauliflower rice users who can guide me?
I still haven't made the Tuscan Coffee Cake. I need to make the preferment around 8 P.M., but can't start the bread until 10 or 10:30 A.M. I'm thinking (fretting) that 14 hours is too long for the preferment. Does anyone have any insight on this?
I made a small pot of chili. One quart for the freezer and one bowlful for my lunch.
No Edit button -- cake, not coke.
Len, your coke is scrumptious-looking! How does it taste? I'm sure the icing is delicious.
I'm late saying this, Mike, but your strudel dough looked amazing and the filling scrumptious. When my grandmother was aged, my dad hired an immigrant to stay with her during the day while he worked. I no longer recall which country Mary was from. When she knew I was coming for a visit, she'd make absolutely delicious strudel for me. So it was fun seeing your strudel pictures.
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