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Sorry, Mike, I don't have any baking book recommendations. Other than birthday cakes, which were iced simply, I didn't start baking until 2001. I didn't purchase any books dedicated to baking until 2015.
Mike, I agree with Joan, "your Challah looks amazing!" Truly gorgeous.
October 23, 2016 at 7:41 pm in reply to: Did You Cook Anything Interesting the Week of October 16, 2016? #5220The look absolutely scrumptious, Mike!
October 23, 2016 at 1:12 pm in reply to: Did You Cook Anything Interesting the Week of October 16, 2016? #5216Thanks for the info on rice cookers, BakerAunt. I guess I'll check online and buy the smaller one. My problem is that I'm running out of storage space, so I want the smallest available.
I made a yellow cake and froze it in slices. As a nod to calories, I didn't ice it. Now, I wish I had frosted it with KAF Brown Sugar Frosting that is part of their apple cake recipe. I've wanted to try that icing, but just plain forgot.
As mentioned in another thread, I did Take 2 on my mom's Cranberry Banana Nut bread. Actually, it's pretty good. I need to narrow in on the sifting of the flour, but overall, I'm pleased. Using Williams-Sonoma Cranberry Relish instead of the obsolete Ocean Spray Cranberry-Orange Relish doesn't replicate my mom's bread. The W-S product has apple in it, so it doesn't taste exactly like mom's. In addition, I don't think the W-S product has as much orange. Next time I make it, I'm going to add 1/4 teaspoon orange oil.
I baked 3 mini loaves of Banana Bread for the freezer. Next week, I'm going to take frozen soups and rolls to a shut-in. I plan to take her 2 or the mini-loaves.
October 22, 2016 at 7:52 pm in reply to: Did You Cook Anything Interesting the Week of October 16, 2016? #5210BakerAunt, does the rice cooker eliminate sticky rice? I'm the worst rice maker. I love jasmine & basmati & brown rice but seldom make them. I haven't looked into rice cookers, though. I think they're large, for families with children. I only make 2 or 3 cups of rice at a time, and rarely, because the rice usually is sticky.
This week, I made crock pot Florentine Potato Soup and enjoyed that for a few meals.
The semester we learned diagramming, I received a 'D' in Language Arts. It was a real blow to my ego. The semester my son had diagramming, he received a 'D' instead of his usual 'A'. That convinced me he and I did not receive brains that could comprehend diagramming. I told him not to worry about his grade, that the next semester, he'd be back to a 'A,' and he was.
In spite of our mishaps with diagramming, I think it's a highly useful activity for writers and people who have to write reports as adults. In spite of my 'D,' I learned enough to help me as an adult. Of course, I don't always put it into use when posting online.
The problem at some newspapers is that they're generating stories via computer instead of human writers.
When I was in elementary school, we were told to study newspapers to learn how to correctly use grammar and spelling. I'd never advise anyone to do that now.
October 20, 2016 at 6:37 am in reply to: “Hurrier I go the behinder I get” — Pennsylvania Dutch saying #5184How unfortunate for that pastry chef given chefs have a reputation to maintain each and every time they cook or bake. What pressure! Now BakerAunt and I can say we have company in the Baker's Hall of Mistake Fame. Thanks for sharing, Mike.
Does anyone know?: After baking, would these need to be refrigerated because of the cream cheese? Or, the sour cream?
October 19, 2016 at 6:45 pm in reply to: “Hurrier I go the behinder I get” — Pennsylvania Dutch saying #5181I remember your blueberry pie upset, BakerAunt. I just didn't think of it until you mentioned it. I guess I can now say I'm someone who bakes!
To add insult to injury, the person with whom I had the 6 P.M. phone appointment cancelled at 6:15. I rushed for nothing.
So I had time to read the reviews for Ina's Buttermilk Cheddar Biscuits and to watch her video. Her dough looks more moist than mine. Maybe because I used a large egg instead of the extra large that she called for. But I added 1 egg white when I noticed the dough was dry.
I don't know why butter is so expensive. I guess because they can. It's over $5.00 a pound here, but I bought 7 boxes recently on sale for $3.00 a pound box. I freeze them. I didn't want to pay $3.00. I wanted to hold out for $2.50, but I only had 3 in the freezer and like to keep it stocked at 10.
What a fun contest. Unfortunately, I don't create recipes. I only bake from other's recipes.
You have a good cooking project for the winter months after you retire. Of course, after your course, you're going to want to delve right into it. Nevertheless, chocolate sounds like wintertime fun.
It's wonderful that you enjoyed all aspects of your trip to Chicago, Mike. I miss that city, but am glad not to be a taxpayer there. We lived in the suburbs, but I enjoyed taking the train into the Loop. I loved the hustle and bustle.
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