Mike Nolan
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Using old bread has some similarities to the tangzhong process, the starch in the old bread has already been gelatinized.
I've used an altus in making rye bread, it does seem to affect texture.
Non-profits are on some politicians' radar, too, mostly because they have the audacity to think they can do more good than the government can. One idea that might get done quickly is to have sundown dates on any foundations, eg, they have 10 or 20 years to spend all their money. (Of course they'll exempt some entities from this.)
We have our second doses scheduled for this Friday, I'm hoping neither of us have much problems with it. The first round went smoothly.
The truly wealthy have always had access to many ways to shield income from the taxman, that's a large part of the reason why the tax code is several billion words long. And that won't change any time soon, neither party is interested in upsetting their big donors.
When I was taking my business law course in grad school, our professor (a CPA as well as a lawyer and accounting prof) had us go look up a number of laws. One of them was one passed before 1950 (it was still on the books) that had to do with exempting certain one-time payments from taxable income.
This particular part of the tax code has only ever been used once, by Louis B. Mayer (of MGM), who reportedly made a large donation to get it included.
I'm all for finding ways to tax billionaires, I'm just concerned that it won't really work, and that they won't stop there. As I noted before, the two largest pools of wealth in this country aren't the stock holdings of the billionaires and millionaires, they're the homes we own and our retirement plans. And certain politicians are already eyeing taxing IRAs and 401-K's.
The Wall Street Journal had a story today citing a study that concluded the very wealthy have been far more successful in shielding their income from taxes than anyone thought. How? Through the tax code.
We had some salad, some steamed broccoli, and bagels. The bagels and the corned beef are all gone now, time to cook/bake.
Maybe it's just that I buy the cheap cinnamon, but I find doubling the amount of cinnamon a recipe calls for is usually the first thing I change.
And even then, my wife's comment on something is often: needs more cinnamon.
Maybe it is just our taste buds getting old?
I ran across this YouTube video yesterday, both of us thought it looked tempting; fan tan rolls would not be quite as peelable, but might be easier to make:
Pastry Butter BreadSlapping your chicken will get you a fowl reputation.
There was a post on the BBGA forum recently on a home-brew kit for monitoring your sourdough culture, it really doesn't surprise me that someone's selling a similar item. It strikes me as information overkill, not that I haven't been guilty of that at times myself.
But most sourdough bakers know their starter about as well as they know their pets, if not better. I can look at mine, and smell it, and know whether it needs to be fed, whether it is ready to be used for making bread, whether it is developing problems, etc.
In fact, I take it back. I know more about how my sourdough culture is behaving than I do about my cat's behavior.
Paint chips is actually a pretty good description of what dried starter looks like.
I find there are a lot of dishes that are just too big for two people, but the freezer helps out a lot. Even when I make an apple pie, we tend to give a third of it away, just so we don't eat it all!
I'm planning another lavash pizza tonight, the last one was excellent.
Cheese, especially a strong cheese like a sharp cheddar, tends to overpower the delicate nature of fish. There are exceptions to the "don't mix fish with cheese" rule, the tuna melt is one of them. I think the tomato acts as a buffer between the tuna salad and the cheese, though.
Shellfish doesn't count as fish, which is why something like a crab alfredo or lobster mac and cheese is OK. (I'm sure there are shrimp and cheese dishes, but I don't eat shrimp.)
We had reubens tonight.
That's a strange way to 'cook' meat. I think I understand the physics behind it, I just don't think it's something I'd be likely to do.
I looked at the conference, it is primarily aimed at cottage-industry bakers. That's not in my current plans.
Of course the government will tell you inflation is under control. But with politicians, you want to pay attention when they start hand-waving, because their other hand will be picking your pocket.
I have to say I'm really worried about these 'wealth tax' ideas, not that I give a fig about whether Jeff Bezos has to pay it, but because the two largest pools of individual wealth in this nation are homes and retirement funds like IRAs and 401-K's.
I already pay around 2% of the cost of my home in real estate taxes every year, the largest chunk of which goes to the school district, where 80% of the budget is payroll.
The bread is good enough to eat, but it really isn't a boule, it's more like a ciabatta or a focaccia for shape. It would probably make a good bread for bruschetta or dips.
As to my scoring, it isn't really visible. I'll try a different dough in a few days.
The crust is chewy, like I would expect of a sourdough bread.
We've added a lot of things to macaroni and cheese over the years, including meats and veggies.
We used to add a package of frozen chopped broccoli, it was pretty good. Tuna fish, on the other hand, was not great. The old rule about not mixing fish and cheese exists for a reason.
I still like making it with a can of mushroom soup and some ground beef, it is a good way to use up left over ground beef from when we make tacos.
I haven't been to a Shoney's in a long time, but I've had their cabbage soup, it was pretty good, though I've had better.
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