[Mike Nolan]

I suspect most of my cookbooks fall more into the 'useful' category than the 'collectible' category, but it is nice to think there might be a demand for a few of them when I'm gone.

[Mike Nolan]

There are those who think the presence of hooch in your starter is a good thing and those who think it is a bad thing. I tend to think of hooch as being a characteristic of a starter that is overdue to be fed, so I'm pretty much in the latter camp, but that can mean feeding a starter at least daily, and there are studies and anecdotal incidents that suggest twice-daily may be the optimal schedule. But unless you're a commercial bakery operating 7 days a week, that's just not practical.

Bakeries that take a day or two off every week often report that their starter is sluggish after being idle for over 24 hours.

Refrigerating your starter vs keeping it at room-temperature is another home/commercial bakery dichotomy. There are times in the baking cycle when retardation of dough can be a good thing, but that's a separate issue entirely.

And as I have noted more than once, commercial bakeries do not throw out starter or scramble to find things to make with it, they adjust their feeding schedule so that the feeding occurs several hours before they pull out what they need for the next day's production.

[Mike Nolan]

The chocolate meringue cookies, made with Splenda, were good but I think they got over-baked a bit and were a bit crunchy but not scorched, so next time I'll cut the baking time some.

[Mike Nolan]

We split a T-bone steak with mushrooms and a salad.

[Mike Nolan]

Joan Simpson wrote:

Mike when you click on the picture the recipe does come up.

Yeah, it won't always display the full image/page from other sites, I think it's a bug in WordPress but it's probably a feature. 🙂 Probably has something to do with the size of the image.

[Mike Nolan]

Dill flavor takes a few days to develop, so I'm not surprised.

Tonight's veal Zurich and spaetzle was great. I made the spaetzle using Carbalose, so it's about a third the carbs of spaetzle made with AP flour, about 10 net carbs/serving (the veal Zurich is only around 4 carbs/serving.)

And it tasted pretty good with the veal.

[Mike Nolan]

Interesting lace top on the coffee cake.

[Mike Nolan]

I made custard this afternoon and plan to try making keto-friendly chocolate meringue cookies later tonight.

[Mike Nolan]

We had tuna melts (without the bread) again.

[Mike Nolan]

I'm making another batch of tomato sauce tonight.

[Mike Nolan]

Fresh mozzarella has a short shelf life once opened (I've had it go bad in a week), so I stick with the shredded stuff. I've been buying it at Costco recently (because our Sams Club no longer carries the whole-milk version), and freezing it in roughly 6 ounce baggies, because it will go bad in 2-3 weeks once opened.

[Mike Nolan]

We had BLT's for lunch and steak with mushrooms and broccoli for supper. And I finished off the last of the keto ice cream to celebrate both Nebraska and Northwestern winning tonight.

[Mike Nolan]

I thought it was cream cheese at first, but it generally doesn't spread that much, so you're probably right.

[Mike Nolan]

I ran across a recipe for 'popped' cheese snacks from cheese cubes, but it didn't work very well, so I switched gears and made cheese crackers instead.

[Mike Nolan]

I did another pizza tonight.

[Author]

Posts