Mike Nolan
Forum Replies Created
-
AuthorPosts
-
I had a salad and some of the leftover meatloaf, should be enough left for lunch for me tomorrow. My wife had some soup, her throat's a bit irritated, possibly due to the sinus rinse she's been using.
I'll have to take some before and after photos of the next batch, the bucket was pretty full but there was probably less than a cup of powder in it afterwards. The latest one had a lot of lettuce that had turned brown, so lots of air and water.
I did discover I've been mis-reading the symbols for what type of cycle I've been running. Explains why it wasn't taking as long as I had expected.
Several sources for black cocoa powder come up online.
We had takeout salads from Amigos.
Here's a good reminder on the 4 types of cinnamon:
https://www.webstaurantstore.com/blog/3782/cinnamon-types.htmlWe've now used it 3 or 4 times. It is amazing to watch it turn about two quarts of food scraps into no more than a cup of powder, tells you how much of it was air or water.
About the only thing I buy directly from King Arthur any more is the baker's special dry milk, and that's hardly worth placing an order with them.
I've been using the BRM white pastry flour, which I can get in 5 pound bags at Natural Grocers. That's somewhere around a year's supply for me.
KAF AP is now $7.99 for a 12 pound bag at Costco, but that's still the lowest price around. The last time I checked Target still had KAF bread flour well below the King Arthur online price.
Something I haven't found anywhere lately is the Seventh Generation powdered dishwasher detergent, I can find a gel and tablets, neither of which I want to use. The two major brands both have scents my wife can't tolerate. Target had a house brand lemon-scented dishwasher powder, I will try it if I can't find the other anywhere.
It's 80 again today, and the long range forecast shows it dipping into the 30's just once, on Sunday night. I'm still going to wait until mid-May before I put out my tomatoes, eggplants and melons, though. Been burned by a mid-May dip accompanied by sub-freezing wind chills too many times.
It's been really dry, and while there's some rain in the forecast for the weekend, it isn't expected to be heavy. The wind continues unabated.
The last 'free shipping' offer from King Arthur had a $75 threshold.
When we drive to visit our son and family in Pittsburgh I tend to stop at Stover Company in Cheswick to buy flour and couverture grade chocolate, but that's nearly at the western end of PA. I've never ordered from them online, their shipping prices are high, but that's not unusual any more. I ordered a 25 pound bag of BRM semolina online, shipping was almost as expensive as the flour itself, but still less per pound than what it costs locally.
Amazon collects their annual fee for Prime memberships (which is going up soon if it hasn't already) but I'm not sure how much of that they share with their 3rd party vendors, and I've gotten some things on Prime that couldn't possibly have made much profit for the 3rd party vendor. (Amazon charges them for the space they take up in an Amazon warehouse, too.)
BTW, Amazon is apparently going to start tagging which of their vendors are 'small businesses', though I don't know how they determine that.
Left over meatloaf and a salad here.
I have two Sharp Pebble dual-surface water stones so I have grits of 400/1000 and 3000/8000. I also have a Lansky kit that has a guide to hold the knife at the right angle, it has oil grits of 70, 120, 280, 600 and 1000. I use it on knives that need a whole new edge.
I don't use a steel much any more, I got a leather stropper and I use it to touch up the edges on my knives before using them, much like a barber does.
I'm convinced that most of the instructions out on the Internet for using a steel are wrong, anyway, and one of these days I'll run some microscope tests to demonstrate that.
I wonder if a sharpening stone could be part of carry-on luggage?
We had baked fish and a salad.
I'm making a meatloaf.
-
AuthorPosts
