Wed. Jul 8th, 2026

Mike Nolan

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Viewing 15 posts - 3,916 through 3,930 (of 8,009 total)
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  • in reply to: What are you Cooking the Week of March 7, 2021? #28995
    Mike Nolan
    Keymaster

      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.

      in reply to: What are you Baking the Week of March 7, 2021? #28994
      Mike Nolan
      Keymaster

        Semolina breads can range from really soft to very firm, its largely in the shaping and baking.

        in reply to: 2021 Garden plans #28993
        Mike Nolan
        Keymaster

          I'm not sure what he did to get aphids, his Aerogarden is in his basement laundry room which does have an exterior door, maybe they came in that way?

          Our house plants get a variety of bugs from time to time, too. We're going to have to be more careful watching them ourselves now because the guy who's been tending to our plants for the last 8 years or so passed away last month.

          in reply to: 2021 Garden plans #28986
          Mike Nolan
          Keymaster

            I'm not sure how much longer we'll be getting lettuce from our Aerogarden, but I'm leaning towards starting more lettuce plants once the current plants stop producing. Even with the Aerogarden in a south-facing window, it is still more temperate inside in summer than in the yard.

            I've got some cherry tomato pods that came with it, but we don't eat a lot of cherry tomatoes, and I think I'd rather grow lettuce and maybe some spinach. Besides, if the current lettuce plants keep producing for another month or two (the Aerogarden FAQ files suggest you can get up to about 5 months from lettuce and herbs), by the time we start getting cherry tomatoes it'll be close to the point where we get real tomatoes from our garden. The dill has grown well above the lights and bloomed, I'm curious to see if it sets seed.

            I've grown cherry tomatoes in the garden a few times, we usually get overwhelmed with them, because it is hard to eat more than a handful a day. I have discovered that if you blanch them and freeze them, they work well in batches of stock.

            in reply to: 2021 Garden plans #28985
            Mike Nolan
            Keymaster

              I'm still deciding about tomato plants, but need to get them started some time this month.

              in reply to: What are you Cooking the Week of March 7, 2021? #28979
              Mike Nolan
              Keymaster

                The temperature dropped about 20 degrees here between 3PM and 5PM, and it is expected to be in the low 30's tonight and then highs in the 40's or 50's for another week. Typical spring weather.

                But the person who helps with our gardening did get the garden beds cleaned out.

                in reply to: What are you Cooking the Week of March 7, 2021? #28975
                Mike Nolan
                Keymaster

                  It was in the high 70's here today.

                  in reply to: What are you Baking the Week of March 7, 2021? #28970
                  Mike Nolan
                  Keymaster

                    I'm making another batch of semolina bread today.

                    in reply to: What are you Baking the Week of March 7, 2021? #28955
                    Mike Nolan
                    Keymaster

                      I'm going to need to make semolina bread soon, maybe tomorrow.

                      I just got the course material for next Sunday's class on bread scoring, now I need to decide if I want to have some dough ready to practice on during the class or wait until afterwards.

                      in reply to: What are you Cooking the Week of February 28, 2021? #28951
                      Mike Nolan
                      Keymaster

                        Good prime rib is hard to find, often overcooked, and the marinade is important, too many of them are mostly salt.

                        in reply to: What are you Baking the Week of February 28, 2021? #28948
                        Mike Nolan
                        Keymaster

                          This is pretty similar to the cookie shovel that King Arthur used to sell, I've used ours to safely lower boules into a hot cast iron pan. I think this one is even bigger than ours, and it comes in a 12" size.

                          Cookie Shovel

                          in reply to: What are you Cooking the Week of February 28, 2021? #28947
                          Mike Nolan
                          Keymaster

                            We had salad followed by cheese tortellini with diced tomatoes and some shredded cheese.

                            in reply to: What are you Cooking the Week of February 28, 2021? #28944
                            Mike Nolan
                            Keymaster

                              We had some baked breaded cod from Costco, plus a salad.

                              in reply to: What are you Baking the Week of February 28, 2021? #28928
                              Mike Nolan
                              Keymaster

                                A little oven spring is not a bad thing if you like thick crust pizza, but if you parbake the crust that does make getting the sauce and toppings on evenly a bit more challenging.

                                Has anybody made a Detroit-style pizza, with the sauce on top?

                                in reply to: What are you Baking the Week of February 28, 2021? #28926
                                Mike Nolan
                                Keymaster

                                  A major reason Project Warp Speed worked was because the government authorized and helped fund the research and then GOT OUT OF THE WAY while the researchers did their work. They also short-cutted the approval process more than for any drug since the 1960's, I suspect.

                                  The reason the distribution system has had problem is because at every level (federal, state and local) government officials feel they have to have some say or control over who gets what, where and when.

                                  But even then, when it works, it works pretty well. We got our first shots yesterday (the Pfizer vaccine) and from the time we left the house until the time we got back home was less than an hour and a half, and that included time spent at the drive-through at Arbys picking up some lunch. There may have been as many as 200 people working the site by the time you count in traffic control, check-in, seeing a doctor then seeing a nurse to get the injection and seeing someone else on the way out after a 15 minute wait in case there are any reactions.

                                Viewing 15 posts - 3,916 through 3,930 (of 8,009 total)