Mike Nolan
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We've never had a dog, so I've never had to consider making dog treats, I wonder what changes would have to be made to recipes to make them more dog-friendly and safe? (Obviously, no raisins, maybe lower in salt and sugars? I know cats don't have taste buds that sense sweetness, do dogs?)
There's a vendor at the Sunday farmer's market who specializes in dog treats and has had allowed people to nibble on them as well. I've not tried one.
If it has candied orange or lemon peel, my wife won't eat it. Even zest is something she avoids. She's also not fond of rose water, orange blossom water or anything involving pistachio. That limits my baking experimentation quite a bit, especially around the holidays.
We got a panettone as a present a few years ago, but it was one of the mass-produced ones and not very good, it struck me as being a cross between bread and fruitcake with the worst aspects of both. I think we ate about a third of it. Some day I'd like to try a really good panettone, but making one seems like a lot of work.
My son sent me something on this place when he was here, because our 50 year old KA was making a lot of grinding noises when Diane was mixing cookie doughs.
I'm making some custard today, Diane is a little under the weather, not sure if she's trying to mount a fever or just worn out from two weeks of having family here over the holidays.
Fancy rice cookers and instant pots have too many settings for me!
I have a Zojirushi rice cooker that uses a simple thermocouple to control the heating elements, when the water boils off the temperature of the pan goes over 212 and it lowers the heat to a 'keep warm' setting. (I usually unplug it then.)
Historically, olive oil may have been the primary non-animal fat available, though these days we have quite a few alternatives.
It is possible to extract oils from seeds and nuts, but it takes a lot of them to get much oil.
The braiding also seems to impact the flavor/texture of the Challah, though it is subtle. I've put Challah dough in a loaf pan, that changes it a lot. I've never tried it in muffin or mini-loaf pans, I wonder how that would work?
I'm not sure if different types of braids produce noticeably different textures, though a two-layer Challah would almost certainly be different than a one level Challah.
Some braids produce loaves with more height than others, several six-strand ones do that. I've made an 11 strand one a few times, it is very pretty when done carefully.
I made semolina bread today. The last several times I've made it I've used honey instead of sugar in the flying sponge.
Very nice looking pie.
We had fish with broccoli.
Omaha and Lincoln have been debating this for years, but there's some evidence that the first Reuben was sold at the Cornhusker Hotel in Lincoln. (There's also a restaurant in New York City that claims to have invented it.)
We're having salad followed by tomato soup and cheese sandwiches, it's a cold rainy day here, and if the temperature drops as expected, the rain may change to something more solid.
There was an interesting article in the Lincoln paper the other day that revisited the old argument of whether the Reuben was invented in Lincoln NE or Omaha NE.
December 31, 2022 at 8:13 pm in reply to: What are you Cooking the Week of December 25, 2022? #37591After all the food we ate while our son and granddaughter were visiting, we had salads with tuna fish for supper tonight. I did make cheese dip to snack on as we watch TV (currently the OSU-Georgia game), but my wife seldom makes it to midnight on New Year's Eve.
December 30, 2022 at 3:30 pm in reply to: What are you Cooking the Week of December 25, 2022? #37583I sliced some of the pound cake, which was a bit underdone, and toasted it in the oven, I think it helped and the toasting gave it a nice crust on the surface of the slices. My son was wondering about using it for French toast, sounds a bit over-the-top, doesn't it?
Our son and granddaughter made it back to Pittsburgh with only about a half hour delay in flights. We've still got a few leftovers to use up, but will have to do some cooking, probably tomorrow.
December 29, 2022 at 9:37 pm in reply to: What are you Cooking the Week of December 25, 2022? #37581Leftovers here, too, with chocolate fondue. BTW, chocolate fondue on Russian tea cakes is very good.
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