Mike Nolan

Forum Replies Created

Viewing 15 posts - 181 through 195 (of 7,460 total)
  • Author
    Posts
  • in reply to: Doc Ford’s Rum Bar and Grill at the St. Pete’s Pier #44904
    Mike Nolan
    Keymaster

      I'm pretty sure I read all of John D. MacDonald's Travis McGee books, though I'm missing a couple of them now. I recently reread several of them, somehow they're just not as enjoyable as they were 40 years ago, but as I recall the last few in the series were a bit disappointing even back then. Rumors of an unpublished book (with 'black' as the color in the title) that ended the series continue to circulate, though the MacDonald estate has denied its existence many times.

      A continuing series of books is a challenge for an author, sometimes they just run out of new ideas, and reading them, or especially rereading them, makes you realize how repetitive the series has become.

      in reply to: What are you Baking the Week of November 24, 2024? #44901
      Mike Nolan
      Keymaster

        I looked up a recipe for Moravian sugar cake, wow, that sounds good but the carbs must be astronomical.

        in reply to: Doc Ford’s Rum Bar and Grill at the St. Pete’s Pier #44899
        Mike Nolan
        Keymaster

          The Doc Ford Mystery series, by Randy Wayne White. Not one I've read, but I may have to look into them as well. The protagonist is a marine biologist and former CIA agent.

          He has written several mystery series, under multiple author names, and also wrote the Gulf Coast Cookbook.

          in reply to: What are you Cooking the Week of December 1, 2024? #44898
          Mike Nolan
          Keymaster

            We had the last of the pizza from Wednesday, plus the last of the apple pie from Thanksgiving.

            in reply to: What are you Cooking the Week of December 1, 2024? #44890
            Mike Nolan
            Keymaster

              My plan is to make chicken Marsala for supper tonight.

              in reply to: Seeking Recipe for Ladokouloura #44885
              Mike Nolan
              Keymaster

                Years ago when I was in Chicago, one of the employees in my department was Greek and would bring in her pastries every few weeks. (She was especially fond of making ones with gold or silver foil on them.)

                Some of them she made several different ways, I suspect if you ask a dozen Greek bakers for recipes you'll get 20 different ones. 🙂

                in reply to: What are you Baking the Week of December 1, 2024? #44884
                Mike Nolan
                Keymaster

                  I think King Arthur hasn't owned a flour mill in decades, they outsource the milling of their flours but they are still milled to their specifications. They may contract directly with farmers for wheat or work cooperatively with the mills on wheat sources, I know when they took their staff to Kansas a year or two ago they included both a mill and at least one wheat farm.

                  in reply to: What are you Cooking the Week of December 1, 2024? #44875
                  Mike Nolan
                  Keymaster

                    I've been putting cornmeal on the peel then putting the pizza dough on it, making sure it slides around.

                    I got a pie dough rolling bag from King Arthur recently, and it works really well for both pizzas and pie crusts, you put the dough in the transparent 14" bag, dust both sides with a little flour, zip it closed, then roll it out through the plastic. Circles imprinted on one side of the bag help you get it to the size circle you want. When you open the bag, you can place the dough where you want it on the pan or peel, then pull off the other side of the bag leaving the dough where you want it.

                    in reply to: What are you Cooking the Week of December 1, 2024? #44873
                    Mike Nolan
                    Keymaster

                      My wife got two hydroponic tomatoes from the hydroponics lab at work, so we're having tuna melts tonight.

                      in reply to: What are you Cooking the Week of December 1, 2024? #44871
                      Mike Nolan
                      Keymaster

                        Thanks, I think I'm getting the hang of transferring it from the peel to the baking steel without it getting a weird non-round shape to it. It was tasty: my homemade marinara, artichoke hearts, mushrooms, yellow sweet peppers, green olives, pepperoni, mozzarella, cream cheese and romano cheese. We cut it into 6 pieces, one piece per meal, so this will do 3 meals for each of us.

                        in reply to: What are you Baking the Week of December 1, 2024? #44869
                        Mike Nolan
                        Keymaster

                          The apple pie filling recipe I learned at SFBI has you cook the apples until they bend a bit, I've used that filling in pies, galettes, turnovers, apple tarts and Irish apple cake, it works well for all of those.

                          I also took some of my Winesap apples a couple of years ago, cut the apples up a bit smaller and cooked it a little further, then used it as a topping for ice cream. Yum!

                          in reply to: What are you Cooking the Week of December 1, 2024? #44866
                          Mike Nolan
                          Keymaster

                            Pizza night tonight.

                            IMG_1150

                            Attachments:
                            You must be logged in to view attached files.
                            in reply to: What are you Cooking the Week of December 1, 2024? #44861
                            Mike Nolan
                            Keymaster

                              We had tomato soup and cheese sandwiches tonight.

                              in reply to: What are you Baking the Week of December 1, 2024? #44852
                              Mike Nolan
                              Keymaster

                                I always use a pan underneath a fruit pie, because it always drips.

                                in reply to: What are you Cooking the Week of December 1, 2024? #44846
                                Mike Nolan
                                Keymaster

                                  I bought a small ham the other day thinking it was pre-sliced, went to open it just before bedtime last night and discovered that it wasn't sliced. So rather than use it for lunches we had some ham for supper. I sliced up some ham for a sandwich for me and Diane diced some ham for an omelet.

                                Viewing 15 posts - 181 through 195 (of 7,460 total)