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I did make the peanut butter cookies, I used a #60 scoop and it yielded 35 cookies about 2 3/4 inches in diameter. That works out to under 10 grams of carbs per cookie.
I've made my notes on the recipe and it will go in the 3 ring binder where I keep the recipes we use frequently.
They tend to choose a few proteins and vegetables as focal points each time. I think monkfish was one of the proteins this time.
The Scandinavian countries have been dominating this competition lately, but they pile a lot of resources into it from both corporate and government sponsorships. The competitors are chosen well in advance and given up to a half-year off from their jobs, with plenty of resources for practicing, including a practice kitchen that matches the one that they will use in Lyon.
I've set up several spreadsheets with a 'yield' column, you change it and everything else changes to produce the desired weight. I have charts for puff pastry and croissant pastry that cover batches from 200 grams to 1000 grams.
Sure, I'd like to see the recipe.
We got a sprinkling of snow, but the temperature fell through the floor, it was 8 degrees when we were coming home from the theatre tonight. (We went to see "On Your Feet", the Gloria Estefan musical.) The forecasted high for Sunday is 11. Good day to stay home, bake some cookies, and watch the NFL playoffs.
We're having tomato soup and fried cheese sandwiches. We were going to have it a couple of days ago but we were out of cans of tomato soup, and I've never found a recipe that I like for making tomato soup from scratch.
Yes, you can use Baker's Math to rescale any recipe, it doesn't even have to be a recipe that uses flour, just use whatever the main ingredient is as the 100% basis. Some people feel that if you are doubling a recipe you might not need to double the yeast, though that's mostly because older recipes often use too much yeast because yeast has improved since the 60's. (Salt is another ingredient that I've seen that suggestion on, I often go with 75% of the recommended salt anyway, though, because my cardiologist wants me to limit my sodium intake.)
I think we're going to miss the storm that's coming through Nebraska, looks like it went north of us again.
The scoop size number, if present, should be on the wiper bar. I'll have to try these peanut butter cookies.
We had spaghetti for supper.
Profits being up by some percentage doesn't tell you much unless you know the pattern of profits over time. Could a year ago have been way down due to the destruction of flocks caused by bird flu?
Diane had the last of the chili, I had some vegetable beef soup from the freezer.
Eggs were $4.79 at Hy-Vee today, and gas is back up to $3.39 at several places.
I wonder what makes them chewy, most peanut butter cookies seem a bit crumbly to me.
When I was in college, I spent a summer as an engineering aide on an Army base near home (one of LBJ's Great Society programs), basically assisting the engineers and playing around with the drafting equipment. Two of my HS classmates worked as draftsmen, and all summer I was getting pointers from the head of the drafting room. I learned more about drawing plans that summer than I did in a course on it at college. They would draw the plan in pencil then ink over it, both skills that are obsolete now.
A standard thing to do for birthdays and such was to order a batch of cinnamon rolls from a bakery in a nearby town. It was a full 18x24 sheet pan and I think it had 24 rolls. My birthday is in early September and Northwestern is on the quarter system and the fall term doesn't start until around the 3rd week of September, so I ordered a batch to celebrate my birthday that summer the last week I was working there.
I picked two big bowls of lettuce today, plus another 5 ounces of pea pods, and I probably missed getting all the pea pods. There'll be a stir fry on the menu some time this week.
But tonight we had salads with tuna fish.
If you made it, IMHO it still counts as cooking to reheat it.
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