Mike Nolan
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I've made a mug cake a few times, they always seemed like a kludge compared to a real cake, which is not that hard to make. Something like a crazy cake (AKA 'cake in the pan') is a vast improvement over a mug cake.
We got another inch or so of snow overnight as well.
I'm making some semolina bread today, a good portion of which is going to be used to make croutons.
Yeah, but a 10 pack of commercial hot dog buns weighs around 11 ounces, or 1.1 ounces each, or 31 grams, which probably means no more than about 40 grams of raw dough.
That means a commercial hot dog bun is going to be around 20 grams of carbs while a home-made one is going to be more like 30-35 carbs.
I sometimes make hot dog buns, but mainly because I can't get poppy seed buns for Chicago hot dogs here. I do tend to make burger buns more frequently in the summertime, but they're close to slider buns for size, since I usually make burgers that are 2-3 ounces of meat.
Even the professional bakers on the BBGA forum aren't able to make those light weight hot dog buns in their bakeries.
In addition to my onion soup, I'm making a big batch of chicken stock today, using 8 pounds of chicken backs. (I bought a 40 pound case of them last year and froze them in 4 pound bags.)
I should get 8-10 quarts of chicken stock from them, half of which I'll use for some potato leek soup in a few days and the rest will go in the freezer.
We got 4-5 inches of snow today, and could get another 2-4 inches on Sunday/Monday, though if the temperature drops as much as predicted it probably won't snow much. Supposed to have a week or so of sub-zero lows and single-digit highs.
About the only fresh artichokes we ever see here are those big monsters, I've seen baby artichokes in the stores here maybe twice in 44 years, and one of those the produce manager told me was an ordering mistake.
But at least Sams has decent artichoke hearts in a big jar, in water rather than marinated with herbs and oil. I bought two jars of them this week, because we've been putting them on salads and pizzas a lot lately.
Sirloin tip is fairly easy to slice if you don't overcook it.
I tend to use eye of round for that, as long as you cook it low and slow it isn't too tough. I use the 500 for 1 minute per pound, then let it coast method. The original recipe says to just turn the oven off and not open the door for 3 hours, but I find my oven cools off too much, so I set the oven temperature at 150-200 degrees (I haven't decided which temperature works best) and monitor it with a meat thermometer.
The Anova Precision Oven does air cooking that is similar to sous vide but without the water bath. Not sure if it's worth the money and I don't have any place to put it. My son likes to sous vide meat a lot, but my wife doesn't like meat that is red or pink even if I tell her it is fully cooked.
I want to try making crackers using the silicone strips I got, to see if they get it thin enough. They did seem to get pie dough thickness fairly uniform.
I did try rolling cracker dough out with my Kitchenaid pasta roller once, unfortunately the dough was too wet and it got stuck inside the mechanism. I was able to let it dry and pry the dough out after about a week.
I took it apart once, I think it took me two weeks and a dozen tries to get it back together, an octopus might have been able to do it faster, as it requires holding about six parts together simultaneously, I finally wound up taping several things down with masking tape.
I have come to the conclusion that it is basically impossible to make hot dog buns that are like the packaged ones from the store.
That doesn't mean home made ones aren't tasty, but they weigh about twice as much.
I never make meatloaf sandwiches, I just heat it up, add some ketchup or barbecue sauce, and dig in. Of course, most of the time my meat loaf has things like mushrooms or black beans in it, that might not make for a good sandwich filling.
Tonight we had a salad followed by a nice big bowl of French onion soup, topped with semolina bread and two slices of Havarti cheese. Yummy, and I've got two containers of soup, a 3 quart one and a 9 cup one, for future meals.
It was pizza night here. I added some oil to the dough, that's supposed to make it tear less and a bit crisper. Maybe I was in too much of a hurry and didn't let the gluten relax enough, because it tore a lot at first, but it was nicely crisp without being tough or hard. I'll try that again, maybe a bit less oil next time. I also made the dough a bit wetter, which is also supposed to help with stretching it. It did stick down more than last week, not sure if that was due to tears that I didn't get patched or something else.
Next week I'll probably do the pizza on Thursday, because Friday is my 2nd eye surgery.
I would recommend you at least contact the cabinet company to let them know what happened.
Glad to hear your contractor was able to do something about it.
Our kitchen cabinets, and those in several bathrooms were all made by a local company that specializes in cabinets for restaurants and offices, and they are SOLID. (Weren't cheap, either.) We have had the trim come unglued on a couple of edges over the last 24 years and there's one cabinet hinge that is falling apart, I'm not sure where to get a replacement it doesn't appear to be one the hardware stores carry.
We were supposed to get a lot more snow today, it wound up being only an inch or two. But the cold weather is coming, they're forecasting a week of sub-zero lows starting Sunday.
I got some vegetable beef soup out of the freezer for supper tonight, and I'm planning to make onion soup over the weekend and probably a batch of chicken stock as well so I can make potato leek soup next week.
I made a batch of semolina bread today, so we had sandwiches on that for supper, plus I had some more salad.
I fixed the typo, I think.
Today we had salad from the Aerogarden with tuna fish. Still lots of salad left for tomorrow. We're eating salad a lot more frequently these days, too.
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