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.
Nice schnecken, Aaron.
I tend to think of schnecken, the word is German for snails, as more like Danish, but any baked good that is coiled could probably be called that.
If I understand correctly, Saco buttermilk powder is made from real buttermilk, which is the stuff left over after butter is churned.
What's generally sold in the stores as buttermilk is a cultured product. I suspect the closest it has been to a butter churn is being in the same building.
When I was young, you could get buttermilk brought to the house by the dairyman, I remember it being kind of weird looking, sort of like watery milk, and it was not something I'd drink. (My mother liked it, though.)
When we designed and built our house, we went with a local custom cabinet maker that does primarily commercial kitchens. These things are pretty solid and they weren't cheap, either.
The biggest problems we've had in 25+ years are a couple of edge strips that
have come loose and the under-sink one that delaminated when it got wet due to a plumbing leak. I've reglued some of the edge strips.
Thanks, Allen, and welcome to My Nebraska Kitchen.
It's almost surprising to get a new signup that is a real person these days, I just deleted another dozen of them today, most with email addresses that were from Russia or otherwise suspicious.
I suspect more visible sites have many times more bogus signups.
I found a bag of KAF bread flour from 2016 in the basement a few months ago, I tossed it.
I can get down to look at stuff, it's getting back up that's the challenge. 🙂
BA, is is possible there was moisture behind the wall that got into the lamination? We have one sink cabinet where a leak delaminated the floor of the under-sink storage area.
I'm not sure what different the baker's special milk powder makes, it seems more of a fine powder than the stuff at the grocery store, which seems more granular, and it has very little odor.
My mother would mix up powdered milk and combine it with regular milk to stretch it, with 6 kids she had to be creative. But I never liked the taste and still can't stand the smell of powdered milk, even walking past it in the grocery store is worse than walking through the coffee section.
I haven't tried ordering high heat treated powdered milk from anyone else yet, but I've still got enough left to get me through the winter, as I don't use it frequently.
We had tacos.
Having a second sheeter board would be convenient at times, for example, if I decide to do a bi-color laminated pastry (look at the cover of Jimmy Griffin's book.)
I've written Brod and Taylor, they don't currently have extra sheeter boards available.
I really want to start playing around with other doughs soon, carta di musica, maybe even strudel or phyllo dough.
I'm not sure I'm going to find any winesap apples this fall, the place I usually get them at lost their entire apple crop to a storm earlier this year, at least the 2nd time they've had storm-related crop failures.
Two of the orchards in Nebraska City (50 miles away) have winesaps, but one of them says they aren't ripe yet, probably another 10-14 days if the weather holds up. Neither offers u-pick except on weekends, for insurance reasons, I guess.
Farming is the ultimate expression of optimism. You prepare, plant, tend and hope for a marketable crop.
We had chili with croissants.
Today's croissants, about 35 grams each.
I used an egg wash, that made them a bit darker, even though I baked them several minutes less than what the recipe calls for.
I did preheat the oven to 450 today, dropping it to 375, I think there was less butter leakage than last night's chocolatines.
Digital scales are pretty cheap, the last one I bought, a Zibet, was $25 on Amazon, measures in 1 gram or 1/10 ounce increments and can handle up to 33 pounds, but even a spring scale can be fairly accurate. I also have a smaller $15 scale that measures in 1/10 gram increments that I use for amounts under about 25 grams.
Many people are pretty consistent about how they measure their flour, and after you've made a recipe a couple of times you will probably know how to tweak the amount of flour or liquid. And as I've said quite a few times, one of the best bakers I knew when I was young never measured her ingredients, but she baked nearly every day.
I find weighing ingredients especially helpful when trying out a new recipe, it gives you some hope that you're actually doing what the recipe author intended.
There was some butter leakage when I baked the chocolatines, don't know if I'd consider it excessive or not. But I may run the pre-heat temperature up a little for the croissants when I do them later today. Reinhart has you pre-heat the oven to 450 then drop it to 375 when you put the dough in. I think I started it at 425 yesterday.
Macaroni and cheese here, but dessert was wonderful.
