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I've made a browned butter cake, but not lately, it was very good.
Tonight we're having some potato soup, plus some fried cheese sandwiches, and maybe some salad.
Gastro Obscura sent out this post of 5 forgotten pies. I've made the Shaker Lemon pie, it is challenging to slice lemons paper thin, but if you don't get them paper thin they won't macerate right and they'll be chewy.
I don't think it takes a lot, I've heard of people who just smear some on a piece of paper, let it dry and then mail it to someone.
Of course that means a bit more work building it back up.
The research on drying starters is pretty minimal, it isn't clear what it does to the mixture of yeasts and bacteria. My guess is the yeasts dry better than the bacteria, but some of the presentations at the J&W Bread Symposium last year seemed to say that the feeding schedule is the biggest factor in what yeasts and LAB/AAB are present. They should have those online on YouTube later this year if they're not there already.
A 100% hydration starter would essentially be half water and half flour, so two ounces of starter should dry down to about an ounce of dried starter.
Might be worth using a meat thermometer to check to see what the actual temperature is. Does it have a circulating fan? Most recipes recommend cutting the temperature 25 degrees if there's force air circulation.
I've found my smaller oven seems to bake differently than my large one. Both are the same height and depth, it is just the width that is different, but that can affect heat circulation patterns.
Last year I got my tomato plants started inside on April 2nd, this year I'm hoping to have them started a week or so earlier. I'm still trying to figure out where I'm going to set them up, the last two years I did it in the guest bathroom on first floor, this year I'm probably doing it in the basement.
I'm hoping to start tomatoes, eggplants and maybe some melons. (I want to try having at least two groups of melons started a few weeks apart so that they don't all ripen in the same two to three week period in August.)
I've been looking at drip irrigation systems, I'm still waffling between using them (with 1-2 hours setup and work at the end of the season to winterize them) or just using soaker hoses. Last year I didn't do either and I think some of my tomato plants suffered during the hot dry portion of the summer (which we almost always get.)
Rosti is the traditional dish to go with Veal Zurich (veal in white-wine cream sauce) though I usually serve it on spaetzle.
My wife isn't a fan of hash browns or potato pancakes, but I may try making rosti with pre-cooked and cooled potatoes anyway.
Good veal is difficult to find here, most of the stores don't even carry it, even though raising beef is the largest segment of the food production industry here. Nebraska ranks 4th in cattle numbers. So there's lot of potential veal being raised. One of the chains occasionally has ground veal and even less frequently has cubed veal.
I haven't made sticky buns in a while, but I've never used a special sugar for them. Depending on the size of the pan, I use between a half-stick and a full stick of melted butter and about a cup of sugar with a little cinnamon mixed in. I usually use a mix of chopped pecans and whole pecans.
My rule of thumb is that if it isn't at least a little gooey before it is baked, it won't be very gooey after it is baked.
I've seen some recipes that add honey or corn syrup (if not both) which would also help make it more fluid.
I'm wondering if the ratio between the butter and the sugar was off.
We're having chili and cinnamon rolls, both from the freezer.
Time to make more chili, this is a small container and it was the only one I found in the freezer. There are only two cinnamon rolls left in the freezer, so I'll probably make another batch of the tangzhong cinnamon rolls, too.
About an hour at 300 degrees.
Bakers on the BBGA forum are reporting significant increases in flour prices from their suppliers, and some suppliers are not taking on new flour customers.
I haven't seen the kind of shortages we saw in March of 2020 in grocery stores--yet. But I think many of those who turned to baking during the early parts of the Pandemic have gone back to work or otherwise moved on from baking.
We had artichokes with some cheese sauce and a bowl of the potato-leek soup I made the other day.
Well, a few days ago it was close to 80 here, and overnight we got 2 inches of snow and lows in the teens.
My father-in-law was trained as a meteorologist by the Army during WWII and used to say if you didn't like the weather in Nebraska, wait an hour.
Restaurant croutons almost always have garlic on them, I don't put anything, not even butter on my home-made croutons. (Sometimes I'll take a small cup of them and add some butter, but they don't really need it.)
They're great in soups and on salads. I've used a variety of different breads for croutons over time, recently I've been using semolina bread.
They keep well once dried, but I usually have a bag of them in the freezer, too, and if I need bread crumbs I can make some quickly from croutons.
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