I made oatmeal cookies using mini M&Ms instead of chocolate chips, and I am making another loaf of Austrian malt bread.
Maybe I should start an "Adventures with the Ankarsrum" thread?
Good idea!
Two things I'd be interested in are how well it works on very small batches and what the practical upper limit is on a batch. I know when I'd make Paddy's Double Crusty recipe in my 4.5Q KA, it'd come awful close to spilling out of the bowl.
Occasionally I have a need to make a 3X or 4X batch of challah dough, even a 2X of the recipe I use most (in BBA) has been know to climb up all the way up the dough hook.
Last Easter I tried to make a double batch of Hot Cross Buns, I wound up splitting it once it was fully mixed together.
I had chili, Diane had some potato soup, keeping warm as best we can.
white whole wheat (KA is now calling it 'golden') is said to be less bitter, but I've never really noticed a difference with it.
The primary recipe I make with whole wheat flour has a 1/4 cup of honey in it, that probably covers up any bitterness.
The temperature has started dropping here already, so I got some chili out of the freezer, enough for tonight and the weekend.
Len, if someone brought that pizza to our table at a pizzeria, I'd be quite pleased with it, you did a great job shaping, topping and baking it. Hope it tastes as good as it looks.
My basic rule of kitchen design is you can never have too many drawers. Making sure you have space for multiple people to move around, even with drawers (or the dishwasher) open is also key, There's 45 inches of space between the center island and the counters on either side of it.
Yes, this is a big kitchen 17x18 if I remember right.
Also our lower cabinets are a full 30 inches deep (countertop edge to wall)
and the upper cabinets have an interior depth of 14 inches.
When I ran out of the baker's dry milk last year, I just bought some from Bob's Red Mill. Seems to work just fine.
I think what you don't want is the big box of Carnation, because it's very granular and IMHO smells awful. (And I don't even want to think about the taste!)
Stainless steel pans are not always compatible with induction, if a magnet sticks to the bottom, you're good.
If you're redoing cabinets, we did two things with all of our lower cabinets. First, the shelves all pull out. Second, there's a drawer at the top of every cabinet and it has a pullout surface that you can use as extra counter space for unloading groceries, as a work surface, etc. The countertops on the lower cabinets are at several different heights, since my wife is shorter than I am. Some of the countertops are butcher block, some are granite. One thing I wish we had was a stainless steel countertop next to a sink for easy cleanup when you do something messy, like cut up a chicken.
Try The Prepared Pantry website, but their delivery charges are high.
I can't figure out what you're doing wrong, can you email a photo to me so I can check its size?
nolan at tssi dot com
The forecasted lows for Lincoln NE for this week include sub-zero temperatures and a high of 4 on Friday!
We had hot dogs while watching the Miami-Indiana championship game.
The time differences between underproofed, fully proofed and overproofed are not that large, and environmental factors (proofing temp, humidity and barometric pressure) all have their own impact.
I always aim for an internal temperature of at least 200, even on recipes that recommend a lower temp.
