Mike Nolan
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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.
Chocolate was one of a number of foods that made their way from the Americas to Europe on the ships of explorers, soldiers, merchants, profiteers, and others. Others include coffee, corn, tomatoes and the potato.
It was advertised that it can fit a full sheet pan (I have just one), but there is almost no room around the sides for air circulation, so I seldom use it. I find the 3/4 sheet pans (almost 16x22) work very well, I have 3 of those. That limits me to about 21" long baguettes, but that's stll a pretty long baguette.
If I could find a pan that was 17 x 24 (outside dimensions) that'd give me a bit more baking surface but still plenty of room for air circulation.
It is now officially summer, we had muskmelon with salami tonight.
I bought a box of 1000 full sheet pan size Quilon parchment sheets a few years back, gave a stack of them to my son and still have close to a half-box left. I probably have around 75 half-sized ones from KAF left, too.
Buzzfeed stuff comes up on my iphone all the time, I find them extremely unreliable and not trustworthy.
After several experiments, I concluded that I was missing an important ingredient, so I've changed the salt in the lead post to celery salt. That adds saltiness and also the bitterness from celery.
I've figured out the missing ingredient in my mother's oil-and-vinegar potato salad---celery salt.
Adding a little salt got it close, but thinking back to what she had in her spice cabinet, I remember a big bottle of celery salt. It adds the saltiness and also some bitterness, and that completed the flavor picture.
I've updated the 'Memorial Day Potato Salad' recipe page to add that ingredient.
Not that I plan to run out and buy any Marmite, but I'm wondering just what they thought it could be used for. But then, I've got some other products in the pantry that some people might wonder what they're used for, too.
If you read the article, this is what I'd call a second-level effect, the shutdown of the pubs in Britain has led to slowdowns in the brewing industry, and Marmite is made from (used) brewer's yeast, which is now in short supply.
We're having leftover chicken and some salad.
I've been using BRM Semolina lately, it is available locally and I think it is a little cheaper than KAF. When cooler weather comes, I may buy a large bag of it from some place like The Baker's Authority.
I tried to buy a 20 pound bag of it on Amazon earlier this year but I don't think the supplier really had it in stock, when I asked why it hadn't shipped yet a week later, they claimed not to have received the order from Amazon and now they aren't showing that product at all. I've had more problems with Amazon this year than in the last 4-5 years combined.
The last time I made Semolina bread I used equal parts of durum flour, semolina and KAF AP flour, but I'm just about out of durum flour and I don't remember where I got it from, probably KAF.
I also used barley malt syrup instead of sugar in that recipe, and it affects both the color and the taste, which affects what it works well with.
I think I'll do the next one with regular sugar again, and then maybe try one with non-diastatic barley malt powder, which doesn't color the bread as much as barley malt syrup does.
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