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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.
I knew this. Read it somewhere.
Just read it hasn't peaked yet. We're practicing social distancing by staying home until the schools reopen. We're rationing what we have. Eggs are going to be the biggest challenge. Hubby is now using one egg per breakfast. I just ordered powdered eggs, but the crisis will, hopefully, be over by the time they arrive. Hubby didn't buy olive oil, so we're rationing that, too. We're trying to use fewer paper towels. No KAF AP in stores.
February 25, 2020 at 10:10 am in reply to: What are you Baking the week of February 23, 2020? #21624Mike, I use this brand muffin liners for my standard pans. They don't need to be sprayed and work great. Pricey, but I gladly pay to avoid treating the pans. I don't use mini's, but here's a link to mini liners. Last time I checked, they were cheaper at Target.
I use Vegalene spray from KAF. My experience is that it hasn't left a sticky residue on my non-stick baking pans. With Vegalene, I can put them right into the dishwasher and they come clean. With other products, I first had to wash by hand to remove the residue. Here's the link:
https://shop.kingarthurflour.com/items/vegalene-food-release-spray-17-oz
February 25, 2020 at 9:56 am in reply to: What are you Cooking the week of February 23, 2020? #21620Ah, here's the thread where Mike says he's caramelizing onions in the oven. How do you do that, Mike?
Moved question to correct thread -- cooking Feb. 23rd.
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This reply was modified 4 years, 10 months ago by
Italiancook.
Guessed right.
February 19, 2020 at 10:19 am in reply to: What are you Baking the week of February 16, 2020? #21454Follow-up on the Onion Buns. I didn't notice this when I had one with soup. Last night, I used one for a ham sandwich. There's too much sugar in these buns for my taste. Next time, I'll cut sugar in half. My husband thought the bun was "wonderful" with a roast beef sandwich.
I agree, it's amazing and beautiful!
Missed it.
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This reply was modified 4 years, 10 months ago by
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