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I'd like to see it too, it sounds similar to a clafoutis recipe.
We had steak with young and tender sweet corn.
we had tacos
I have quite a few different vinegars on hand these days, including several different wine vinegars that my wife got from the wine professor at UNL. We like a red wine tarragon vinegar in devilled eggs, I've used Champagne vinegar when making mayonnaise.
Rice wine vinegar has a unique flavor profile, I think it is the missing link in sushi rice, just like parsnips are the missing link in chicken broth/soup.
I'm still figuring out what all I can do with the celery and carrot vinegars I made this spring. I gave up on the onion vinegar batch, though, after some discussion with Chef David Zilber I think the sulfur in onion juice interferes with the vinegaring process.
When the fall squashes start showing up, I'm going to try making some squash vinegar, the Noma book says it is very versatile.
Sorry for your loss, I hope your measures were sufficient.
Substituting butter for shortening get tricky, because shortening is all fat and butter is 20% water, and butter is a fat that melts at a lower temperature, too.
Raw red onions are used more for their color than flavor, when you cook them the color pretty much goes away.
I used to make onion soup using half red and half yellow onions, just because the recipe I was using called for that.
White onions are stronger than either red or yellow onions.
Sweet onions are entirely different, ordinary yellow onions get pretty sweet if you caramelize them. I made a batch of French onion soup with Vidalia onions once, it was almost too sweet to eat.
We've cut back on the amount of sweet corn we eat, it's really high in carbs. Plus, with just 2 of us, even a half dozen ears will last a while.
We made the rest of the tortellini tonight, it was from Costco, I plan to buy more.
The semolina/malt bread came out really dense, it almost looks like it had been baked in a pullman pan. Slices really thin as a result, very good with Cardinal Preserves.
These appear to be Quilon sheets, which technically aren't parchment but are what many commercial bakers use. I have a box of them, they brown a little faster than parchment does and I seldom even try to reuse one.
See Quilon sheets
My fault, the preview question and the actual question didn't match up, the preview one was missing 'not'.
I'm making a loaf of bread today, using the Austrian Malt Bread recipe but with 50% semolina and 50% AP.
We had cheese tortellini and a salad.
The one-way signs on the grocery store aisles would be less annoying if the aisles weren't so long! I'm convinced they add several minutes to an otherwise well-planned shopping trip.
The amount and value of information made available to US retail flour consumers is pitiful. Large-scale customers can get detailed reports on their flour, though I still see a fair number of posts on the BBGA forum from commercial bakers trying to figure out how to deal with a batch of flour.
The more I learn about flour, it seems the more I have yet to learn. Recently I've been reading a book on flour milling first published around 1905. I find it easier to read than the standard text on flour mills (Posner & Hibbs, costs about $168 on Amazon) and I suspect roller mills haven't changed a lot in the last 115 years.
I haven't bought much whole wheat flour since I got a flour mill, so I can't say much about the brands out there.
I normally keep KAF AP, KAF bread, Gold Medal unbleached and a store-brand bleached flour on hand, plus KAF pastry flour and some kind of semolina. Recently that's been BRM, because that's the only semolina available locally. I'm going to order a bigger bag of it soon, now that I've got a freezer I can store it in.
For cake flour I go with one of the bleached cake flours, like Swans Down, I have not been impressed with KAF's unbleached cake flour and I haven't tried BRM. I don't use a lot of cake flour, I probably haven't bought it in 2 years.
There was a post on the BBGA forum a while back that linked to a document about European flour grading standards on a country-by-country basis, with a lot more information than I've seen anywhere else.
Here's that link again.
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