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Leaving out the egg would likely make it more dense and less moist and tender, because you're omitting the proteins, fats and emulsifiers that are in the egg. You might want to compensate for the 74% of egg that is water in some fashion.
I deleted the 2nd image and did an 'insert into content' which makes it display online, not just the thumbnail version.
My wife introduced me to Irfanview, she's mostly a Mac person, too, but uses Windows computers at the office.
A lot of small independent mills have high prices online, their prices may be better if you're close enough to buy on site and in large quantity.
Shipping costs are a killer these days, I looked at some flour lately and the shipping costs were higher than the cost of the flour.
When I was at the grocery store today, 5 pound bags of King Arthur flours were $6.49.
If you have a Windows computer, I recommend Irfanview, it is free and easy to use and has more photo options than you'll ever need.
If they're allergic to chocolate, they are likely allergic to white chocolate as well.
White chocolate chips have stabilizers which makes them more solid and difficult to melt fully, so they don't work well in batters or dough unless you want solid chunks.
The sister of a friend of our younger son is allergic to so many foods it's almost faster to list the things she can eat, mostly fruits and vegetables and not all of those. No meat or fish proteins, no grains, no nuts, no dairy.
There's a preview of Zimmerman's book on Google, with the frontispieces, the table of contents and several pages of the first chapter on how they restored an old mill. No recipes in the preview, so I can't assess its value as a cookbook.
Here's a pretty good picture of what they look like, or maybe just what a food stylist can make them look like. Not sure I care for the frosting squiggle on top, though.
The colors are more distinct, I'm not sure that's due to baking, I wonder if they used gel food colors and/or more than the recipe called for?
https://www.today.com/recipes/duff-goldman-s-rainbow-unicorn-brownies-recipe-t192893
My wife says she doesn't understand blondies, isn't the whole point to consume chocolate??
I think their reasoning is that the number of good new cookbooks each year is increasing, 'Baking and Desserts' has become a very comprehensive and active topic, so maybe spinning off bread into a separate category will give more books in various baking-related subjects a better chance to be honored for their excellence. How much of that increase is the impact of the pandemic is unclear, maybe the number of bread books will taper off again.
I keep looking at a recent Beard winner, Kristina Cho's book "Moon Cakes and Milk Bread" on Amazon, but I'm already out of bookshelf space, having cookbooks in three separate parts of the house! And the question is, would I really make more than one or two recipes out of it?
We did not get a frost in our garden last night, though some friends who live only a few miles away did lose several types of plants, including basil.
Looks like it could be two weeks before there's another cold wave deep enough to present a freeze warning.
I find when reading stories that pop up on my iPhone, if the headline is something like "6 best ways to blah blah" or "7 things you absolutely must not do when blah blah" there's a nearly 100% chance that few or none of the suggestions, good or bad, will be useful.
I'm canning tomato juice today, so far I've got 6 quarts done, probably 2 or 3 more once these are done processing.
I picked 3 big bowls of tomatoes, most of them are ripe but maybe as much as a quarter of them that would be better if they had a few more days, total weight is well over 20 pounds. If we don't get a frost tonight, there are still enough green tomatoes for another good picking in a week to 10 days and possibly another a week or two later if the weather holds up. (There have been years when we were still picking tomatoes off the vines in early November.)
This should give me enough tomatoes for another 6-7 quarts of tomato juice, which would put me well over last year's yield.
I also picked at least 6 pounds of eggplant, taking everything larger than my little finger. A lot of the white ones had turned yellow, but even a lot of the smaller ones are yellow so I don't think it's just a question of being too ripe, not sure what causes them to go yellow.
That'll give me another research project for the winter, I guess. My major research project will be to delve into categorizing layers of bread crust as part of my 'bread shapes = bread flavor' project, possibly with the aid of a microscope. And hopefully I'll even get back into the rye project.
I was at Costco today and a 12 pound bag of KA AP flour was $9.49 or 79 cents/pound. That's the equivalent of a 5 pound bag at $3.95.
Prices were up on nearly every thing I looked at. I doubt we'll see them go down any time soon, either, if ever.
Calling the cultured stuff 'buttermilk' comes close to being food fraud, but I guess if we can have almond milk and soy milk and vegan meat patties, anything's fair game these days.
Cultured sour cream also is a far cry from the original, which was made from cream that had soured. If you've ever had it, the cultured stuff is probably an improvement, certainly better on a baked potato. But low-fat cultured sour cream still strikes me as an oxymoron.
It would be interesting to do some comparison baking for products made with cultured buttermilk, buttermilk powder and real buttermilk, which I'd probably have to make myself.
I have Diane St. Clair's book: The Animal Farm Buttermilk Cookbook: Recipes and Reflections from a Small Vermont Dairy , it even has recipes for making your own creme fraiche. (The most important part of the book, IMHO, the first chapter on how to make buttermilk, creme fraiche and cultured butters, is available in the free preview on Amazon.)
Now, if could just find 55% butterfat cream, I could try to make Devon clotted cream. Its hard to find anything above about 38% butterfat in the USA. Some 'whipping cream' packages don't even list the butterfat content, though if it is under 30% it won't whip properly even if you nearly freeze it first.
All week long the expected low for tonight in Lincoln has been fluctuating in the low 30's. It dropped to 30 yesterday and just went down to 29. It's a one-day cold snap, the two-week forecast only shows one other day where it even gets into the mid 30's.
But it might be enough to zap local gardens.
I haven't seen a frost warning on Accuweather yet, but they might issue one later today. I'm not going to pick the green tomatoes but I'll pick most of them that have started to turn and most of the eggplants that are left.
Soon I'll have to start the 2023 Gardens topic.
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