[Mike Nolan]

I made a round of bagels today, including my first try at a bagel cup for a deep dish pizza bagel:

I'll try making a deep dish pizza bagel with it tomorrow, but I think it needed to be stretched more, the hole closed up more than I wanted. But the good news is that making a cup from bagel dough isn't that difficult. This used about 3 ounces of dough, which is what I normally use for a bagel (we like them small), it might need to be a bit heavier.

 

 

Attachments:

You must be logged in to view attached files.

[Mike Nolan]

Your soups look like mine, the broth is overwhelmed with other ingredients.

I made some potato soup once that used was so thick that when I went to reheat some the next day I could turn the pot upside down and it stayed put.

[Mike Nolan]

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.

[Mike Nolan]

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.

[Mike Nolan]

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!

 

[Mike Nolan]

I doubt I'll ever make another pumpkin pie, we both think the sweet potato pie I've been making is better.

[Mike Nolan]

Tonight we had tomato soup and fried cheese sandwiches.

[Mike Nolan]

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.

[Mike Nolan]

I like the cream cheese frosting on graham crackers, I didn't get to taste the cherry pie/frosting combination.

[Mike Nolan]

Leftovers and salad here

[Mike Nolan]

I suspect author Dan Brown and his symbologist character Robert Langdon might try to make something of MMXXII.

[Mike Nolan]

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.

[Mike Nolan]

I also said yes, but asked whether they still have the thousands of recipes from previous forums that could be reposted.

[Mike Nolan]

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.

[Mike Nolan]

The 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.

[Author]

Posts