Mike Nolan
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I posted a note on the Washington Post story about the right way to measure flour, because bread machines work better if the dough is nice and soft. You can deal with stiffer doughs easier manually. As we all learned the hard way, it is really easy to measure out too much flour.
Traffic (ie, page views) is up on the site over the last week or so, but not subscribers. We have picked up a few BBGA members as subscribers, though.
My mother loved smelt. She's split them open and gut them, because she didn't like the taste of that part, then bread and fry them.
I haven't seen them in stores since we moved to Nebraska. The California Grunion run should be occurring in the next few weeks, will people violate the remain-in-place order to harvest them?
We were going to do a lavash pizza yesterday, but our jar of artichoke hearts had gone bad, too many days since it had been opened, and I haven't been to Sams to get more yet.
I made a batch of bagels today.
Soft bananas are an excuse to make banana nut muffins. It usually takes 4 for a batch, sometimes I'll peel them, put them in a bag and freeze them until I haven enough for a batch of muffins.
There were eggs at the store today, not cheap but plentiful. A little generic brand flour, not much sugar, no TP or Kleenex. There was a line of at least 15 people waiting to get in at Sams, so I went elsewhere, as they were standing too close together, probably in violation of the limits on groups.
Eggs are in short supply in lots of places, and it takes 22 weeks for a chick to grow into a laying hen.
Wholesale egg prices are up 180% over the last month.
Stores and wholesalers usually start to build up inventory in advance of Easter and the annual egg sales, which usually start around now, but egg demand for Easter may not be as high as usual due to social distancing.
I hear Germany is advising its citizens to start stockpiling sausages and cheeses.
It's their Wurst Käse scenario!
Thanks, I'll be home all spring, it appears.
I think we're still in leftovers mode for another day, if not two; we've got some chili, some meatloaf and even a little corned beef left. Though the bagels are gone, there are still a few of the Salty Rye Rolls. And pie.
Yesterday it was in the mid 70's, today we're back down in the 50's, I don't see any 70's in our near future.
I have yet to figure out exactly how the Anksarsrum works. It doesn't appear to be a true spiral mixer like the (even more expensive) Fanug. I wish pmiker was still around, he had an Ansarsrum, as I recall.
Spiral mixers are supposed to help prevent over-oxdation of your dough, not that I think I'd recognize over-oxidation unless it was pretty extreme.
I also use a wine rack for storing rolling pins, one I bought at Ikea. When I was in Pittsburgh a year ago I found a 22x22 plastic mat for rolling out pizzas, it has circles up to 20 inches in diameter. I just leave it on the counter in the baking area these days. I wipe it clean before and after each use.
There have been a few reports of people intentionally coughing on items or people in stores. In one case, a store had to throw out $35,000 in food.
These are being treated harshly by authorities, including the possibility of charges of making terroristic threats.
There have always been people on Amazon listing things at outrageous prices, I've always wondered how many of them get clicked on by mistake.
Amazon says they check for things like this and remove them, but I still see them frequently.
The rolling pin I use the most is 20 inches long and 2 inches in diameter, with no handles. I have another than is 19 inches long and 1.75 inches in diameter. I've got an even smaller diameter one, basically just a dowel, that I use for things like making a fendu.
Some years back I took an evening class in making dim sum (dumplings), we used a small rolling pin that was only about 6 inches long and less than an inch in diameter.
I've looked for the wooden pastry wands, but nobody seems to have them any more.
Personally, I don't see how any home baker needs more than 2 bread machines!
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