[Mike Nolan]

Sorry to hear you weren't feeling well.

[Mike Nolan]

Growing up in NW Illinois we would sometimes take the train (Burlington Northern or Rock Island Line, both went through Savanna with separate stations) from Savanna to Chicago with my mother's folks. The BN Zephyrs would usually have a dining car and my grandfather loved eating in it. It was a 2 to 2 1/2 hour train trip, so there was time for the dining car. (The Illinois Central went through Galena, not Savanna.)

It was a sad day for train travel when Amtrak took over passenger rail service.

[Mike Nolan]

20 cookies to a full sheet tray? Those were pretty big cookies!

[Mike Nolan]

I don't believe bleaching would kill either E. coli or salmonella. It generally comes from contaminated wheat. As long as whatever the flour is used for results in it getting fully cooked, the flour should be safe. But between problems with flour and with eggs,
eating cookie dough just isn't safe any more.

[Mike Nolan]

I won't buy Nutella in America, because it's mostly corn syrup. The Nutella we had in Italy was superb!

[Mike Nolan]

When I was in high school I took the (pre-Amtrak) City of New Orleans from Chicago to New Orleans and back. I was probably too young to appreciate the dining experience then.

[Mike Nolan]

We had sliders on the grill tonight, the timing was cutting it close, when I went out to turn the grill off afterwards it was starting to sprinkle and now we're in a thunderstorm.

[Mike Nolan]

My wife will eat one or two brussels sprouts when I fix them, but that's about it. (I roast them after tossing them in oil, Dijon mustard and maple syrup, with a little salt and pepper.)

[Mike Nolan]

When I make lavash pizza I usually put the cheese on top, and yeah, occasionally some of the toppings fall off. My wife prefers to have pepperoni on top of the cheese, so that it gets crisp.

I made a lavash pizza for supper on Thursday, and since I had fresh tomato sauce that I hadn't transferred to the freezer yet (I did that earlier today), I used a pastry brush to very lightly brush the surface of the lavash with tomato sauce. That gave a hint of tomato taste to the crust and was all the sauce it needed.

The toppings were artichoke hearts (quartered), canned mushrooms, tomato slices, diced honey ham and the cheeses were shredded whole milk mozzarella and sliced havarti.

[Mike Nolan]

My understanding of the flex beaters is that you have to have the right one for your bowl size and shape. That's true for other types of beaters as well, of course.

I find it interesting the KA's initial reaction to the third party flex beaters was to say that using them could void your warranty, and then they came out with their own line of them.

[Mike Nolan]

I don't understand the allure of coconut sugar. It has a glycemic index of 54 (one source says 30), compare to 60 for table sugar, so it is a little better. I can't find a sweetness index for it but it is not as sweet as table sugar. (One source estimated it has 75% of the sweetness of table sugar.) It also costs somewhere around 3X what table sugar costs.

The inulin and minerals in it might have some minor benefits.

[Mike Nolan]

There are a number of recipes out there for a vegan challah, no butter, milk, or eggs.

[Mike Nolan]

I would assume a level 3 (eg, professional) baker would do virtually everything from scratch.

[Mike Nolan]

This recipe may have potential, not much butter in it:

Low Fat Cinnamon Rolls

[Mike Nolan]

I've seen a cinnamon roll recipe that had you brush the surface of the dough with rum or some other distilled spirit before putting on the filling, which sounded like an interesting idea but is something I'd probably never do, because my wife hates a rum taste.

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