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cwdesign, good to see you posting again. I've been wondering how you are.
I made Oatmeal Chocolate Raisin Bars. I used half chocolate chips & half raisins.
Skeptic7, I'm really interested in how it tastes and what it's good for. KABC says it not sweet, so I'm wondering if it's good eating alone or if it needs jelly. Or, is it a toasting bread?
Great comic, BakerAunt. It made me laugh out loud. So true.
I made Joan's 30-Minute Coffee Cake. I added 1/8 teaspoon cinnamon to the dry ingredients. It also has cinnamon in the streusel. I used buttermilk and didn't add a little extra. Normally, when I use buttermilk in place of regular milk, I have to add some extra to avoid a dry batter. But this recipe was plenty moist without any extra. I like the finished product. Thanks for sharing, Joan.
When I don't want to do a project, Mike, it's laziness! I hope all goes well with your eye doctor appointment and that your eyes are soon on the road to recovery.
I mentioned in the first Covid-19 thread that I have 2 tablecloths with napkins to go to the dry cleaner. Because of Covid, I put them in a garbage bag and stored under the desk. I've now decided I won't feel comfortable with them at the cleaners until . . . maybe late 2021. I'm tired of the cluttery bag, so I'm going to wash and dry them, fold them and store in the cedar chest. When we're far enough out of Covid for me to start entertaining again, I'll drop them off at the cleaners, assuming they survive the pandemic. If not, I'll do what my grandmother did. She put a clean sheet under the ironing board to keep her tablecloths clean when she ironed them.
Mike, I keep a CD player in the room adjacent to the kitchen. When I don't feel like cooking or baking, I put a musical CD in the player and turn the volume loud enough to hear in the kitchen. The music carries me along as I start the project I didn't think I wanted to do. Before I know it, I have something delicious on the stovetop or in the oven.
I appreciated reading the article, BakerAunt. I wonder: In KABC recipe for Tuscan Coffee Cake, they use what they call a "starter." Is that a preferment?
https://www.kingarthurbaking.com/recipes/tuscan-coffeecake-recipe
BakerAunt, thanks for the suggestion of a pan of hot water. That would have been the ticket. I think the reason I didn't have oven rise is that I put them in a too hot oven and the yeast bit the dust. I also like letting the rise in refrig. I've done that with pizza dough, but never with rolls. It would work.
I read an article this week (forget where) that said grocers are stocking up to prevent shortages during the Covid/flu/cold season, in case there's another lockdown. I think that's good and dandy; I just hope they don't get stuck with excess inventory when spring arrives.
BakerAunt, why did you wait a day before slicing your Spelt Sourdough Bread? I'm always worried that if I wait until the next day to slice it, the bread will have already started drying out.
Weather here has cooled, and I forgot to take that into account when making dinner rolls. During the planning phase, I didn't consider the kitchen would be colder than when I made them during the summer. When the time for the first rise was up, the dough had barely moved. Immediately, I knew it was the room temperature, but I was tired of the project and wanted out of it ASAP. I revved the oven up to 400 degrees as if to preheat it. When it was around 200*, I turned off the oven, opened the door for a few minutes and popped the muffin pan with the roll dough into the oven and shut the door. I wondered whether I should cover the pan with a towel, but didn't. After ten minutes, the dough had popped up to the point where I, in my desire to be done, would feel comfortable baking them. I pulled them out of the oven, covered, and set the gouge to 400*. Baked. I'm unhappy with the end product, but the taste is there. They have a stick of butter, so how bad could they be? They had no oven spring from the actual baking time, and that is my disappointment. I'm reminded of a Pennsylvania Dutch saying a teacher loved: :The hurrier I go the behinder I get."
A few hours later, I baked Jenny Jones' jennycancook.com Chocolate Chip Loaf. Somehow, I must walk away from chocolate, but it's my Covid comfort food. That turned out as planned. The top edges of the loaf were bordering on black, so I think it needs to cook 5-7 minutes less in my oven. But the bread tastes good and isn't dry. It's for breakfast tomorrow.
This week, I made a pot of Cauliflower and Pasta Soup from The Romagnolis Table. Because of Covid, I had to improvise. I'm out of Parmesan Reggiano and Romano cheeses. I buy them from a shop in NY, and they import them from Italy. Because both places were hit hard by Covid, I'm afraid of ordering any. I'm worried that the shipping container or the cheese will have Covid from Italy or NY. Because the cheese adds salt and flavor to the otherwise bland soup -- recipe has it made with water -- I had to add flavor and salt. So, I substituted one quart of chicken broth for one quart of the water. Perfect solution! Soup was delicious.
Thanks, BakerAunt, for the tip on the semolina! Also enjoyed hearing about unique places to store flour.
I understand "Pandemic Paranoia," BakerAunt. I have it, too. I planned to buy 5 lb. KABC bread flour & another 5 lb. KABC AP. My husband pointed out that we don't have room for more.
Don't recall where, but I read an article that sounded like doom and gloom for the home cook. Some of the products in short supply now will never again appear on the shelves. Businesses are streamlining their offerings and permanently doing away with the poor sellers (some of which I buy). In addition, for the products they are having trouble procuring ingredients, they're permanently eliminating some of those products. The article didn't list any specific products on the chopping block.
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