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I made potato salad and egg salad for a "I'm not going to cook" day.
I knew thhis.
About an hour ago this evening, the KAF website said the SAF Gold is temporarily unavailable.
RiversideLen, does the Gold yeast make non-sweet breads rise faster? Do you use it in the same proportion as the SAF red? Does the Gold change the flavor of the baked product, as compared the the Red?
I won't be back at the computer anymore today, so I'll say I'm making Olive Oil & Garlic Spaghetti for dinner. That's why I made bread today.
I have 2 boules Cuban Bread in the oven. It's a 90-minute bread, so it uses a lot of yeast. 2 tablespoons. I debated a long time whether to give up that much yeast. In a few minutes, I'm going to make KAF Now or Later Pizza dough to refrigerate for tomorrow's pizza.
I had no idea, so I missed it.
When we're the other side of this virus, I wonder what the landscape will look like. I think Covid-19's increase in online shopping will make it extremely hard for brick and mortar retail to recover. I hope I'm way wrong.
I bought the flex beater for my KA Artisan stand mixer. It is worth the money. I believe, and KA may disagree, that the Artisan bowl is wider that their least expensive stand mixer. I don't think the beater than comes with the Artisan does a good job reaching the edges of the wide bowl. The flex beater stands in the gap and does a great job on cakes. Because it has a flexible edge that I don't want ruined, I didn't use it when I made foccacia. Before I use it on cookie dough, I'm going to call KA and ask if the flex edge is sturdy enough for cookies. I also need to find out if I can use it with the bowl for the smaller mixer. I kept it when that mixer went kaplooey.
Aaron, has Home Depot and Lowe's permanently ended deliveries on appliances, or only for Covid-19?
Like others, I had difficulty finding KAF AP. I have some bread flour from 2018. I checked KAF website and found I could use it successfully in place of their AP. So I made Foccacia with bread flour. I didn’t notice any difference from the switch or from the age of the bread flour.
I also made KAF Now or Later Pizza. I made it as 2-9″ pizzas. Baked, they were like a pizzaria pan crust, and we liked it. Enjoyed the change from thin crust, but will make it thin next time. I put artichokes from Sam’s (thanks, Mike) and bacon on it. I par-cooked the bacon beforehand. For the thickness of the crust, I didn’t have enough cheese on them. I used 10 ounces total, and they could have used more.
Mike, I see now what you mean about Sam’s artichokes not lasting a long time. The expiration date on the lid is several months away, but the artichokes were soft and mushy. Used them anyhow, and they tasted fine. No more in stock, but it looks like it’ll be a while before the governor lets us out long enough to feel good about going to Sam’s.
Like others, I had difficulty finding KAF AP. I have some bread flour from 2018. I checked KAF website and found I could use it successfully in place of their AP. So I made Foccacia with bread flour. I didn't notice any difference from the switch or from the age of the bread flour.
I also made KAF Now or Later Pizza. I made it as 2-9" pizzas. Baked, they were like a pizzaria pan crust, and we liked it. Enjoyed the change from think crust, but will make it thin next time. I put artichokes from Sam's (thanks, Mike) and bacon on it. I par-cooked the bacon beforehand. For the thickness of the crust, I didn't have enough cheese on them. I used 10 ounces total, and they could have used more.
Mike, I see now what you mean about Sam's artichokes not lasting a long time. The expiration date on the lid is several months away, but the artichokes were soft and mushy. Used them anyhow, and they tasted fine. No more in stock, but it looks like it'll be a while before the governor lets us out long enough to feel good about going to Sam's.
I made a pot of Chicken Cacciatore that saw us through the week thus far. Served it once with pasta, once with mashed potatoes, and tonight with frozen asparagus that I sprinkled with Parmesan Reggiano . . . sparingly. I'm really annoyed with myself that I didn't buy imported Italian cheeses for the freezer when I knew Covid-19 would go to New York. I buy from an Italian store there. I'm assuming the health crisis in Italy will have a long-lasting effect on cheese producers. And, I don't know if my Italian store is allowed to be open.
For a break from the chicken, we had Italian rice soup for lunch. I'm limiting the amount of Parm-Regg and Romano we use, since New York is in such difficulty. To my surprise, I really don't need as much cheese as I've used in the past for good flavor. Live and learn.
If I would have been patient and read all the answers, I would have had this right. Instead, I picked the first answer that was true and missed the whole question.
My dad foraged for mushrooms, and I refused to eat them. Now, I realize he knew the good from the unhealthy, but as a child, I wasn't willing to trust him that far. That's amusing to me now, because otherwise, I had a lot of trust in him.
I had insomnia last night. I didn't want to wake up the house, so I didn't bake. Instead, I spent my time on KAF's website. Each and every item I clicked on that they sell had a quantity limit of 2. I had never before seen that. Do you think that's because of the new interest in baking during Covid-19 and online sellers exploiting it?
I found myself today making a meal decision based on this virus. I have a head of cauliflower. Normally, I'd steam it and have half for 2 lunches. I find that fills me up and leaves me satisfied until dinner. But with only one cauliflower and coronavirus thinking, I decided to turn the veggie into Cauliflower and Pasta Soup. That way, we have 3 or 4 lunches, if not 5. I'll make Foccacia to go with it, and there will be plenty for the freezer.
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