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The discussion on the BBGA forum seems less concerned with that than with using the word 'artisan', which has been co-opted by industrial scale bakers trying to pretend they're something they're not.
Traditional 'pumpkin pie spice' has cinnamon, nutmeg, clove, ginger and sometimes allspice.
I use only cinnamon and nutmeg in sweet potato pie. (Some recipes don't call for any spices.)
Clove may be the troublemaker in pumpkin pie spice. It has to be used sparingly.
Before we were married, my wife was given a 'kitchen' bridal shower where everybody brought a spice and a recipe. (We had over a dozen bottles of chili powder as a result, it took us decades to use them all or throw them out.)
One of the recipes was for 'goulash'. It went something like this:
Throw everything you have in the refrigerator into a pot. Except leftover pancake batter, tried that once, it was terrible!
I doubt I'll ever make another pumpkin pie, we both think the sweet potato pie I've been making is better.
Tonight we had tomato soup and fried cheese sandwiches.
Yes, it has the usual serrated edge for a bread knife.
You can search for it online by typing 'F687 bread knife'. The online pictures don't do a good job showing how it is sharpened just on one edge, though.
It has a plastic keep, but I'm more concerned with cutting off someone's toe if it falls off the counter. So unless I can find some kind of knife block that won't get easily knocked off, it is staying in the box in the drawer.
I like the cream cheese frosting on graham crackers, I didn't get to taste the cherry pie/frosting combination.
Leftovers and salad here
I suspect author Dan Brown and his symbologist character Robert Langdon might try to make something of MMXXII.
We had spaghetti with meat and mushroom sauce, plus oven cheese toast.
Bel Gioioso makes a 4 cheese blend that is very similar to the one I used to get at Sams Club, this one has asiago, fontina, provolone and parmesan, I also sprinkled some romano, since the Sams blend had that instead of fontina; it was quite good.
January 1, 2022 at 1:46 pm in reply to: Is King Arthur thinking of having some kind of member forum again? #32672I also said yes, but asked whether they still have the thousands of recipes from previous forums that could be reposted.
Fat Daddio makes some tall cake pans, some as tall as 4 inches high. They'd make good bread pans, but for bruschetta I think a more rectangular loaf would have advantages.
December 31, 2021 at 8:14 pm in reply to: What are You Cooking the Week of December 26, 2021? #32654The cinnamon rolls were still soft enough a week after they were made that all I needed to do was heat them in the microwave for 30 seconds. And unlike the popovers I made on Christmas day, they hadn't developed any mold, either.
December 31, 2021 at 6:46 pm in reply to: What are You Cooking the Week of December 26, 2021? #32644We're having left over chili tonight, and probably the last of the cinnamon rolls (except for the two that I froze) if they're still good.
December 31, 2021 at 6:44 pm in reply to: The editing tools for posts seem to have disappeared #32643I'm still working on increasing the spacing between lines of text in a paragraph (known as leading) in the forums, but I think I got the font size fixed. I still need to work on the weird characters, and that seems to have gotten worse, I'm seeing them in other places, like after periods, even if I type the message on my PC.
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