Mike Nolan
Sun. Feb 22nd, 2026
Krispy Kreme donuts have never been 'it' for me. And Voodoo Donuts in Portland OR were just so-so, IMHO. (My son tells me the in crowd goes somewhere else these days, anyway.)
We've got LaMars, and they're pretty doggone good!
Mike Nolan.
We had tomato and salami sandwiches on the freshly baked semolina bread.
Wonder if they ever figured out that salmon are predators? My wife won't eat salmon, but I like it.
KAF has a good recipe for baked donut holes.
I made semolina bread, with 2/3 semolina/durum and 1/3 AP and regular sugar instead of malt syrup.
Came out REALLY good.
You may need to talk to a water expert, and I don't mean Culligan.
We installed a R/O system in our kitchen when we built the house, they're a bit of work to maintain, there are several filters and they all have to be replaced periodically. When it broke the last time, I just turned it off.
BTW, I think they waste a lot of water, because they're always running. YOu also have to be careful what you use R/O water in, it has so much of the mineral content removed that it can damage some pans.
We often see wild turkeys near Wilderness Park, but they're seen all over town. They're totally unafraid of cars these days, sometimes blocking traffic.
A few years back SFBI did a blog post about how they created a full-sized Christmas tree out of bread for their lobby.
I saw a picture of a 4 foot long alligator made from bread lately.
Has anyone ever made cream puff swans?
I can't remember the last time I fried anything, we don't even have a fryer, so I'm going to be of no help here. I've done some shallow fat frying in a cast iron pan, but not recently.
I've got a book from 1987, 'Special and Decorative Breads', that has all sorts of interesting bread shapes and, in most cases, instructions for making them.
Sorry about not getting a quiz posted for the 8th, I was working on a project and just lost track of the time.
I think we're having salami and tomato sandwiches tonight and probably some of the melon, since we only ate half of it last night.
I have a dough docker that I got from SFBI, but most of the time I just use a fork.
There are still a few specialized catalog/mail order houses for cooks out there, but their pricing tends to be rather high on items and several of them seem focused on mixes as well. Some of them also serve as Amazon sellers, often with lower prices there.
Sur La Table has been going downhill for years, the last time I was in one (in Omaha) half of the things I went there for, most of them that 'cool stuff you couldn't find anywhere else' were things they no longer sell.
Bed Bath & Beyond is planning to close a lot of its stores, too.
I remember the days when I eagerly awaited the next Brookstone catalog, and it is to the point when I often don't bother to open a King Arthur Flour catalog either.
