[Mike Nolan]

Check out the Azure Standard information I posted in another topic, they do carry split yellow peas, dried bing cherries and long grain brown rice, too.

[Mike Nolan]

Freekeh sounds like one of those ingredients that should be in a Chopped episode (if it hasn't been already.) The biggest challenge might be getting it fully cooked in the 20-30 minutes they allow competitors, even finely cracked.

I'm not sure if I've seen it locally, Bob's Red Mill makes it, but they make a number of things that I can't find locally. (And I think they've discontinued a number of items recently.)

It is generally made from durum wheat, which may explain why it has a fairly low glycemic index, though harvesting it while it is still green might also affect the glycemic index.

[Mike Nolan]

We're just about out of the semolina bread I made last week, so I need to start another batch in the morning.

[Mike Nolan]

We had roast beef sandwiches and some steamed broccoli.

[Mike Nolan]

Dogs and cats understand a lot of words, more than most pet owners believe. We've got our security system and doors set so that they play a message that can be heard in other rooms when they're opened. We had a cat who recognized several of the messages and would head towards that door to be let out, even if he was on another floor. And all of our cats over the years recognized the messages for the garage overhead doors and would head towards the back hall to greet whoever was coming home.

[Mike Nolan]

I've been studying French on DuoLingo for around 3 years, my wife razzed me for the first year or so because they hadn't covered how to ask where the bathroom is yet. (I will note that they've redone many of the lessons since I started and 'Où est les toilettes' is covered sooner than it was when I started.)

[Mike Nolan]

We had eye of round roast, mashed potatoes and gravy. I used too much vermouth to deglaze the pan and that affected the taste of the gravy. I was also using a different brand of vermouth, I don't think I like it as much as the one I had before, it is more aromatic. I should probably have not bothered deglazing the pan, there wasn't much in it.

[Mike Nolan]

Based on my admin messages, something about your edit of the original post triggered a spam alert that caused that post to be removed from public visibility, I don't know what.

[Mike Nolan]

I'm doing an eye of round roast today, using the start at 500 for 7 minutes/pound then let it coast method. (I actually set the oven at 150 for the 'coast' portion, otherwise it cools down too much.)

[Mike Nolan]

I don't know what happened to the first post, I do remember seeing it.

A post of yours was flagged as spam a few days back, I don't know why. I don't see anything in the spam queue at the moment, though, so that doesn't appear to explain why this one vanished.

[Mike Nolan]

I thought my timetable for Christmas dinner was complicated, but after reading that article, I need a nap.

Jeffrey Hamelman suggests making breadsticks with the semolina dough I made the other day, I may have to try that some time.

[Mike Nolan]

I heard back from Jeffrey Hamelman, the error in the sugar in the semolina bread recipe was fixed in the 2nd edition of his book.

Fixing errors in print is an author's nightmare. I remember when my wife got her copies of the book she co-authored, she found a grammatical error on the first page.

With cookbooks there are just too many little things that can get messed up.

[Mike Nolan]

I've never had pancakes with pieces of gingerbread cookies in them, sounds like something you'd get at a Disney restaurant.

Aaron, have you ordered anything from NY Bakers? I'm looking at getting a selection of rye flours from them to start my rye experiments. 3 pounds each of several types of rye flours should get me through the first few months, then I may start ordering in bulk, since my local options are pretty much nil.

[Mike Nolan]

I have a buttermilk rye recipe that I developed posted here, it makes a very good bread for reubens. The last several times I made rye bread, though, I made Peter Reinhart's marbled rye bread in BBA, it is as close to a foolproof rye recipe as you'll find. I increase the proportion of rye to wheat flour from 30/70 to 40/60 and I use a coarse pumpernickel flour that I got from a Mennonite store in TN a year ago, I haven't found a direct local or online replacement for it so I'm not sure what I'll do when I run out.

I may try to contact the store in TN and see if they'll tell me who they bulk order from or if they'll ship it. (I'm also thinking about the possibility of driving to Asheville NC for the 2020 Asheville Bread Festival in May, which would take me right past the Mennonite store.)

When you get the percentage of rye flour to 50% or higher, you are more likely to have to deal with rye flour's tendency to produce a gummy dough.

I'm going to be trying some of Stanley Ginsberg's rye recipes after the holidays, but I may have to order the rye flours he calls for, the ONLY rye flour I can find locally these days is Bob's Red Mill organic dark rye, and I want some other options. I stopped at the locally owned 'gourmet' grocery store in Lincoln earlier today, they didn't even have that. I will check Whole Foods next time I'm in that part of town, but I don't seem to recall a lot of interesting flour choices there. The local co-op seems to have fewer flours than they used to, too.

[Mike Nolan]

In addition to the baking temp/time issue, there is one difference between the bulk quantities and the home quantities worth noting. It is 2% sugar in baker's math form, and the home quantity recipe correctly says .6 ounces, which would be about 4 1/2 teaspoons, but then it restates that as 1/2 teaspoon. This may just be a typo (missing the 4).

If you've got the 2nd edition of his book, see if these were revised. There is an errata sheet available for the first edition, it does not include the sugar discrepancy for this recipe. I also sent Jeffrey Hamelman a note on this.

I did coat it with sesame seeds, as suggested.

[Author]

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