No, this was a pretty basic black bean soup: Black beans, onion, carrot, celery, bay leaf, oregano and sherry. (I'd have added thyme and maybe a little rosemary, I think both pair well with legumes.)
She was trying to stay away from the 'Southwest' flavor profile, so no cumin and, obviously, no garlic.
ATK did a test of beans soaked in water, water with baking soda (alkali solution) and water with citric acid (acetic solution), the ones in the baking soda were the softest and cooked faster, the ones in the acid didn't soften much and took much longer to cook. I don't think they tried salt water, but it would also be mildly alkali.
My wife's black bean soup was a good first try, she thinks it needs more carrot next time around.
I think the beans needed to soak longer (She tried the 'fast soak' method, I think an overnight soak would have been better.)
They had real (Italian registered and stamped) parm reg at Costco the last time I was there.
We had some hard cheese at a farmer's market when we were in Torino that wasn't parm reg (wrong region) but was incredible. I wish I knew what it was.
Well, the buns got a bit over-baked, I need to remember that the recipes in Hamelman's book work better for me if I lower the temperature/time a bit.
I'm not sure if the extra proof time worked or not. I'll do the hot dog buns in the morning at a lower temp.
To see if they'll rise more, based on a discussion in the BBGA forum about this recipe. The hot dog buns are currently in the fridge, I'll take them out and let them rise for 2 hours before they go in the oven, most likely in the morning.
The original alfredo sauce was just melted parmesan cheese, that's REALLY a slow process. Adding cream speeds things up quite a bit and probably lowers the cost a lot, too. (Adding garlic to an alfredo sauce should be
against the law.)
I'm starting a big pot of beef stock today. The bones are roasted, the stock will simmer all night. Tomorrow I'll process it and probably make vegetable beef soup on Monday.
We had a lavash pizza.
I think they'll do fine in your pan, I've been known to make them in a king sized muffin tin, too.
As to the shelf life of bakers special dry milk, it is somewhat hygroscopic, so you need to keep it well sealed. It takes me about 2 years to go through a package of it, sometimes I have to bust it up a bit if it hardens. I buy it several packages at a time and freeze them, that doesn't seem to affect it at all.
The standard ratio for reconstituting dry milk is 3 TB plus a cup of water to make a cup of milk.
I prefer baker's dry milk (King Arthur sells it, among others), it has been heated to make sure the protease enzymes have been disabled. You can accomplish the same thing with milk by heating it to at least 170 degrees. (I usually allow it to cool back to room temperature before using it.)
I think the next time I make cinnamon rolls I'm going to use a tangzhong recipe for the dough.
Toxic squash syndrome is, thankfully, not common, but if the squash doesn't taste good, why eat it?
The article seems to suggest that volunteers and growing edible squash near ornamental squash are where to watch for problems.
One of these days I'm going to make another batch of hot dog buns using Hamelman's Soft Butter Buns recipe, shape them, refrigerate them overnight, then let them rise for about 2 hours before baking, based on a recommendation in the BBGA Forum on how to make 'squishy' burger buns.
I will coat them with poppy seeds for Chicago hot dogs.
Here's some information about bitter squash:
