Send me the file in email, I'll see if I can figure out why it won't post. nolan at tssi dot com
Followup: I added it to your last post, didn't do anything except change the file name.
Yeah, that sounds about right for the weight loss in corned beef, the stuff you get in stores tends to be really fatty.
Northern Spy is supposed to be a good cooking apple, but it may be that it softens much faster than Winesap, which is IMHO one of the best cooking apples available in this country. (There are some European varieties that I'd love to try, though.)
Cosmic Crisp ranks up there with Jonagold and Winesap, IMHO.
However, Jonagold is not an apple that keeps well, maybe Northern Spy doesn't either?
The produce sections here are usually reasonably stocked, though there are occasional shortages and some of the prices are up significantly.
I see similar shortages and higher prices pretty much throughout the stores. Soda has gone from $5.98 for a 24-pack two years ago to $6.48 a year ago to $7.48 when on sale now, and $8.48 normally.
Bone-in chicken breasts were at 99 cents/pound this week, that's the first time I've seen them at that price since summer.
Triscuits or wheat thins and pimento spread are a weakness of mine, as are malted milk balls and M&M Peanuts.
I'm going to try a variant on the no-knead recipe from the slashing class, 40% semolina, 60% bread flour, using 20 grams of inoculant from my new rye starter to 100 grams of flour and 75 grams of water for the pre-ferment this morning, then another 300 grams of flour (same ratio), again at 75% hydration, plus 6 grams of salt tomorrow to build the final dough, I'll do the slashing and bake it in a Dutch oven on Wednesday.
I've actually managed to keep my weight about the same in the past year, though I really should lose quite a bit of weight.
Almond extract is one those ingredients that is far too easy to use too much of, and it can overwhelm other flavors.
This year, King Arthur didn't do their 'pi day' sale. Anyway, I found a local source for Bob's Red Mill white pastry flour, which appears to be very similar to the King Arthur pastry flour for performance, and King Arthur doesn't seem to be carrying the powdered caramel coloring any more, so that's two less reasons to order anything from them.
We're not fond of kale, and there isn't any spinach in Aerogarden yet, when we replant it, we'll probably do some spinach along with various lettuces.
But a salad with the chicken and rice sounds good to me. And there's apple pie.
I made our pie yesterday, so we can eat it today!
We had artichokes and apple pie.
We had a lavash pizza last night, with tomato chunks (instead of sauce), mushrooms, artichoke hearts, havarti, mozzarella and a sprinkling of 4 cheese blend.
We ate the whole thing, usually there's a piece or two left, but this one was REALLY good.
I am making an apple pie today, using more of the Cosmic Crisp apples I bought a few weeks ago that I've kept in the fridge. One of them developed a bad spot, the others appear just fine. The apple pie filling recipe I used (from SFBI) uses about 1125 grams of sliced apples, which is about 5 Cosmic Crisp apples.
I bought a bag of Bob's Red Mill white pastry flour and I'm seeing how that compares to the King Arthur pastry flour for pie crusts.
Cabbage is on sale this week, so I bought 3 heads of it and I'll make a batch of sauerkraut from them.
I bought a couple of artichokes the other day, too, but we haven't made them yet.
Semolina breads can range from really soft to very firm, its largely in the shaping and baking.
