[KIDPIZZA]

chocomouse wrote:

Dinner tonight was ribs, cole slaw,macaroni salad, green salad, and green and yellow beans. The cabbage, greens, and beans were all from the garden.

Roughing it means boondocking without solar panels.

chocomouse wrote:

Dinner tonight was ribs, cole slaw,macaroni salad, green salad, and green and yellow beans. The cabbage, greens, and beans were all from the garden.

Roughing it means boondocking without solar panels.

My late wife Shiela would say "I do not mind roughing it up... as long as it is at the "HILTON"

Stay safe my friends.

~KIDPIZZA...CASS.

[KIDPIZZA]

MARLISS:
My friend I went thru your recipe & it is in balance except you are employing too much cream. 1 cup 8, oz is best. = The weight of the liquids + the weight of the eggs 5 1/4 oz should be equal to the weight of the sugar with-in 15%. EGGS 5 1/4, oz..... plus 3/4 cup cup of whip cream = wt of the sugar (10,1/2 oz

Now for your GREASE as you call it. I have spoken about this concoction more than once before. The addition of OIL is being redundant. CRISCO is OIL... no need to add more oil. Measure out the Crisco.... melt it in the microwave oven Then spoon in the flour till you get the consistancy (sp) desired. I cannot make it simpler than that.

Your fancy bundt pan with all those weird curves requires a special cake release concoction. I will release my special edition to you for your use either over the phone/e~mail as I am able to do so.

Marliss enjoy the rest of the day.

~KIDPIZZA... CASS.

• This reply was modified 4 years, 4 months ago by KIDPIZZA.

[KIDPIZZA]

MARLISS & AARON:
Good early morning again. IF YOU WISH FURTHER INFO ON BAKING POWDER GO TO GOOGLE & type in ROSE LEVY BIRINBAUMS BAKING POWDER BLOG...the first selection should do it for you & AARON.

I have all her stuff in my computer but I longer have much patience with people & in general...sooo I did it this way in order not to search. So much to learn from her studies in baking science.

Good morning to all.

~KIDPIZZA... CASS.

[KIDPIZZA]

MARLISS:
Good evening my friend. I think your problem is the effectiveness of the release concoction you employed. If you like you can post it's recipe & any special application insructions in it's removal of the baked article.
To be effective there is a time after baking when you should remove the cake from the pan.

If I think I can help your recipe I will provide you with my secret release recipe when I can call you again.

Have a nice day.

~KIDPIZZA...CASS.

[KIDPIZZA]

CHOCOMOUSE:
Good Morning to you. I read your post with much interest. I am sorry you suffered a big disapointment today with them.
My friend, I hope you do not mind if I mention to you a few baking science tid-bits that will help your results in lean baking bread products.

My opinion why your bagel baking resulted in "WRINKLED-UP/SHRIVLED UP" is because your dough was not fully development.... enough to provide the baked article with max "GLUTEN DEVELOPMENT" to form properly during baking.
It takes a full 10 min. of agitation in a typical KA mixer, others types 9 min. would suffice.

As you know, the point of boiling the BAGELS prior to baking is to "STOP THE RISING DUE TO THE FUNCYIONING OF THE YEAST" Yeast is murdered at 139 degrees. Soooo, it best you can consider boiling 1.5 min. per side.

As Mike mentioned in another post KAF AP flour is a XLNT subst. for bagels & pizza as well as it is low level bread flour. I do think that HI- G flour is of choice in bagel baking however

I enjoyed spending some quality time with you this morning...I hope I was able to help you today. Good luck in your baking & STAY WELL.

~KIDPIZZA....CASS.

[KIDPIZZA]

Good day to you both Mike & Marliss.
I also employ celery. I just forgot to mention it along with the BEST FOODS MAYO (HELLMANS)....east of the Missisippi river.

This is my secret, I measure out the onion & as well as bite sized bits of celery & I then place it in my food proc.

Then when I peel & slice the taters I add a few 3 finger pinches of the condiments & the onion/celery spread & I then mix it in with both hands till it is totally complete this way it is EVENLY DISTRIBUTED.

I will add one of my secrets that I have never told before. in your boiling water add salt a few splashes of vinegar.... it holds the potato together without becoming MUSHY from being water-logged.

Mike, the sweet/sour flavor from the salad comes from the correct water/vinegar/ sugar ratio....'HOTTED-UP IN THE MICRO-WAVE'& POURED IN TWO SEPARATE SEGMENTS. THIS IN ORDER TO INFUSE THE TATERS. Then adding the MAYO when the taters are cooled if not the heat from the taters will SEPARATE THE MAYO.

For lunch here at the HOME I had a boiled sliced ham sandwich on toasted white bread & my cold potato salad spread as a layer on top. sooooo good.

YOU ALL HAVE A NICE DAY & STAY SAFE.

~KIDPIZZA / CASS.

[KIDPIZZA]

KIDPIZZA wrote:

Good Morning MARLISS my learned friend:
Bacon is a very good additive however really not a requirement for a XLNT German potato salad.

Yesterday morning I made 2 5/8ths pound of white rose (NU POTATOES) those & the red rose in that order make the very best potato salad,
that is for a typical German delli style potato salad. This recipe I make is my very first recipe I owned in 1953, I received from a co- worker whose parents from GERMAMY sold their German delli in GERMAN town Manhattan NYC. All that is in it is HEINZ DISTILLED VINEGAR/Water, some pickle juice, onions & salt/ pepper & sugar....& of course only BEST FOODS MAYO

The other sort with H/B eggs which I refer as the American mid-western sort of potato salad which I rather not eat….some even insert mustard in it. When like yesterday for lunch they served that with hot dogs/bun for lunch. I ordered a bag of potato chips in it’s place.In all, about a few dozen people have asked for the recipe but I only let it out to about 10 people over the years.

Marliss, I enjoyed spending some quality time with you today.
Marliss suggest to Mike to try my boyhood favorite FRANKS/PORK & BEANS & mashed taters with rye bread Hmmmm.

~KIDPIZZA

[KIDPIZZA]

KIDPIZZA wrote:

Good Morning MARLISS my learned friend:
Bacon is a very good additive however really not a requirement for a XLNT German potato salad.

Yesterday morning I made 2 5/8ths pound of white rose (NU POTATOES) those & the red rose in that order make the very best potato salad,
that is for a typical German delli style potato salad. This recipe I make is my very first recipe I owned in 1953, I received from a co- worker whose parents from GERMAMY sold their German delli in GERMAN town Manhattan NYC. All that is in it is HEINZ DISTILLED VINEGAR/Water, some pickle juice, onions & salt/ pepper & sugar....& of course only BEST FOODS MAYO

The other sort with H/B eggs which I refer as the American mid-western sort of potato salad which I rather not eat….some even insert mustard in it. When like yesterday for lunch they served that with hot dogs/bun for lunch. I ordered a bag of potato chips in it’s place.In all, about a few dozen people have asked for the recipe but I only let it out to about 10 people over the years.

Marliss, I enjoyed spending some quality time with you today.
Marliss suggest to Mike to try my boyhood favorite FRANKS/PORK & BEANS & mashed taters with rye bread Hmmmm.

~KIDPIZZA

[KIDPIZZA]

Good Morning MARLISS my learned friend:
Bacon is a very good additive however really not a requirement for a XLNT German potato salad.

Yesterday morning I made 2 5/8ths pound of white rose (NU POTATOES) those & the red rose in that order make the very best potato salad,
that is for a typical German delli style potato salad. This recipe I make is my very first recipe I owned in 1953, I received from a co- worker whose parents from GERMAMY sold their German delli in GERMAN town Manhattan NYC. All that is in it is HEINZ DISTILLED VINEGAR/Water, some pickle juice, onions & salt/ pepper & sugar.

The other sort with H/B eggs which I refer as the American mid-western sort of potato salad which I rather not eat....some even insert mustard in it. When like yesterday for lunch they served that with hot dogs/bun for lunch. I ordered a bag of potato chips in it's place.In all, about a few dozen people have asked for the recipe but I only let it out to about 10 people over the years.

Marliss, I enjoyed spending some quality time with you today.
Marliss suggest to Mike to try my boyhood favorite FRANKS/PORK & BEANS & mashed taters with rye bread Hmmmm.

~KIDPIZZA

[KIDPIZZA]

Good morning to all. Thank you all who posted birthday greetings to me. They are very meaningful to me.

I didn't do anything special yesterday. I did get a surprise visit from friends from church. Jayden & her dad came to visit me in the back portion of our parking lot... They stayed 12 minutes. I could no longer stand & I had to get back to my unit or I would get so dizzy that I would fall. Jayden is 10 years old....she is my 10 yr. old girl friend. I always bring her all the treats I get from the dining room every week to her to church. She looks forward to these items.
She now can carry the bag of goodies herself. Not to long ago her dad had to carry it for her.
I hope our church will open up so we parishiners can enjoy our Sunday services once again.... you know the old Bing Crosby song from the mid 1930's "SOON"... Wen,,soon, I do not know when... but "SOON"

Speaking about cheesecakes the last one I baked was March 2019. I have not baked since. I am not able to stand for more than 10 minutes without getting dizzy & falling.

Special thanks to my good friend MARLISS (Bakeraunt) & SARAH (swirth) for remembering my birthday & all the nice things they said about me...how nice to have nice friends.
Enjoy the rest of the day & above all PLEEEESE STAY SAFE.

CASPAR A, AVONA. (~KIDPIZZA)

[KIDPIZZA]

GOOD MORNING MIKE:
I would like to wish you my belated "HAPPY BIRTHDAY" greetings to you.

Enjoy the rest of the day my friend.

~KIDPIZZA...CASS

[KIDPIZZA]

BAKERAUNT:
Good evening to you. I read your inquiry with much delite. It just so happens thet I just finished 5 pounds of coleslaw yesterday & today. I began gifting it out to the care givers this morning.

I use some sour cream & Best foods Mayo but you can subst. miricle whip(sp) if you need to.
Trust me, it is the very best cole slaw you will ever taste.... very similar to KFC type.

As Mike Nolan says once you cut the cabbage heads the water begins to ooze out it is packed with it. My way is to drain most of the water before applying the flavored concoction twice in 2 days.... an overnite if you will. I will call you very soon & discuss it with you.

NONE BETTER!!!!

ENJOY THE DAY MARLISS.

KIDPIZZA/CASS.

[KIDPIZZA]

GOOD MORNING DEAR FRIENDS:
Thank you friend Sarah for remembering me once again year after year. Once again I spent my 88th quietly. It just so happened that we had a lady songstress entertaining for 1 hour from 3 to 4 PM. Soooo I decided to attend for once. She emphized in her opening AMERICA & FLAG DAY....& so someone mentioned that it was my 88th birthday. WELL, she made such a big thing out out it... making me the center of attention for most of her show. I am not use to much attention from anyone. It was nice everyone had such a nice time however,

Anyway, Marliss, Joan S. MIKE, Chocomouse, thank you for your birthday greetings.
SARAH, my special thanks I hope to do this another time again.

Enjoy the day my friends
~CASPAR A. AVONA

[KIDPIZZA]

BAKERAUNT:
Good afternoon my friend. I also did receive this notice in my computer ~E MAIL.
I erased it from my computer.

I use this technique very well. it is very efficient way to get the maximum white out of the total egg in it'S separation.

We must always remember our baking science lesions from the past from the old KAF baking club...we separate the eggs when cold & Whip when at room temmp. this method should be followed if you wish to get MAXIMUM volume.

As Mike alerted to y"all in his posting, the yolk will normally break if you employ this bottle technique if the yolks are room temp. From time to time we may all read
otherwise about this here & there... it is wrong information. My info can be verified by reading BAKEWISE & other worthwhile baking science books.

I will be calling you in about a month from now Marliss.

Enjoy the day.

~KIDPIZZA/CASS.

[KIDPIZZA]

CHOCOMOUSE:
Good morning. Next time consider havivg your hot dog meal with mashed potatoes & rye bread (with caraway seeds) of course.....sometimes with just a little saurkraut (spelling) on top of the hot dogs.

When I was a boy in Jr.hi school, this was my favorite dinner. I had it every thurs for lunch at leaornard's diner for .35 cents.. my mom let me have that please It was in Jackie Gleasons (TV Comedian) neiguborhood, where he was born & lived, HALSEY district
in Brooklyn, NU YOLK
My poor Mother could not understand this event of mine. Always trying to talk me out of it. Insisting that peanut butter sandwich's & hot dogs were not good enough food for her son.
But I still have it once in a while.

Enjoy the day my friend

CASS, ~KIDPIZZA.

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