Mike Nolan

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  • in reply to: Used Rival 6โ€‘Quart Crock Pot 38601 #44027
    Mike Nolan
    Keymaster

      What kind of finish is it, a non-stick coating? You could try putting something like water in it, let it cook for 24 hours, and seeing if anything is flaking off. If you take the temperature a few times, that'd give you some idea of performance, too.

      I stopped buying anything with a non-stick coating on it years ago, because it always comes off over time. I prefer cast iron, stainless steel, aluminum (non-coated) or, increasingly, silicone baking pans. I haven't bought any of the ceramic frying/baking pans yet, one of these days I will. (My wife says we should be getting rid of stuff, not buying more of it.)

      I have some 'ironstone' muffin pans that were great at first, I'd invert the pan and they'd all fall out, but now stuff sticks to them too often, even if I butter/grease them first.

      in reply to: What are you Cooking the Week of September 22, 2024? #44020
      Mike Nolan
      Keymaster

        We had BLT's tonight. I was planning a Sams run including getting a rotisserie chicken, but another appointment ran late. So I'll hit Sams tomorrow afternoon and probably pick up the chicken then. My wife is working from home tomorrow, so we've got more flexibility in timing supper.

        in reply to: What are you Baking the Week of September 22, 2024? #44019
        Mike Nolan
        Keymaster

          So basically they'll go home with a braided loaf that is ready to be baked NOW (and needs to be handled carefully in transit to keep from deflating) plus dough that is about ready to be braided? Yeah, that is kinda weird and may be a formula for a home bread baking failure. Hopefully they won't have far to go and will be aware that they need to turn the oven on as soon as they get home.

          in reply to: Vintage Cookbooks #44009
          Mike Nolan
          Keymaster

            A few years ago my wife brought hone a book from the UNL library that had recipes from the 1800's. The bread recipe started with "Grind up a peck of wheat"...

            in reply to: What are you Cooking the Week of September 15, 2024? #43997
            Mike Nolan
            Keymaster

              We finished off the Veal Zurich tonight, and I had a salad too.

              in reply to: What are you Cooking the Week of September 15, 2024? #43980
              Mike Nolan
              Keymaster

                I made spaghetti squash 'lasagna' tonight. Should have used a bigger pan, I was running out of space but it needed more cheese and more tomato sauce. Was pretty good anyway.

                Kinda soupy, not sure if that's the spaghetti squash, my home-made marinara, something else, or a combination of things.

                in reply to: Vintage Cookbooks #43977
                Mike Nolan
                Keymaster

                  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.

                  in reply to: What are you Baking the Week of September 15, 2024? #43974
                  Mike Nolan
                  Keymaster

                    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.

                    in reply to: What are you Baking the Week of September 15, 2024? #43967
                    Mike Nolan
                    Keymaster

                      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.

                      in reply to: What are you Cooking the Week of September 15, 2024? #43964
                      Mike Nolan
                      Keymaster

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

                        in reply to: What are you Baking the Week of September 15, 2024? #43959
                        Mike Nolan
                        Keymaster

                          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. ๐Ÿ™‚ Probably has something to do with the size of the image.

                          in reply to: What are you Cooking the Week of September 15, 2024? #43958
                          Mike Nolan
                          Keymaster

                            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.

                            in reply to: What are you Baking the Week of September 15, 2024? #43949
                            Mike Nolan
                            Keymaster

                              Interesting lace top on the coffee cake.

                              in reply to: What are you Baking the Week of September 15, 2024? #43940
                              Mike Nolan
                              Keymaster

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

                                in reply to: What are you Cooking the Week of September 15, 2024? #43939
                                Mike Nolan
                                Keymaster

                                  We had tuna melts (without the bread) again.

                                Viewing 15 posts - 376 through 390 (of 7,487 total)