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We often put a mixture of ricotta cheese and finely shredded (nearly pureed) spinach in the bottom layer. The biggest issue with that is ricotta cheese and spinach both will make the bottom a little watery, so you need to let it sit longer before you try to cut it. We usually let it sit 15 minutes anyway.
I have the first batch of test breadsticks in the oven, using the Clonmel recipe, I rolled them out to about pencil size and brushed them with melted butter. I'm baking them at 400 degrees and will check them at 10 minutes, though I think they'll take about 15.
I also made a bigger one dividing some dough into two parts, one of which I rolled in cheese powder. Then I twisted the two together and divided it into three pieces. I'll bake this with the Vienna bread, but it may need to come out earlier.
You should try a Chicago-style stuffed pizza. I make it in a large and deep cast iron skillet, I think Lodge calls it a chicken pot. Divide the dough into 2/3, 1/3 portions. Use the larger piece of dough to line the skillet all the way to the rim. Fill to half way or so with sauce and toppings, including cheese. Cover with the smaller dough portion, making sure it touches the sides. I usually cut a few vent holes, but that's optional. Add the rest of the sauce, toppings and cheese. Bake until crust is crisp and fairly dark at the top.
One slice is a meal!
If you do the milk/seeds thing, then let them rise upside down, any deflation seems to work itself out in the final rise. Similarly, any deflation from when you flip them over again for baking seems to be taken care of by oven spring. I find putting the seeds on before the final rise helps them stick. (I find a little diluted honey helps stick them even better, I've used a honey-and-milk mixture a few times, too.)
November 16, 2019 at 10:23 pm in reply to: What are you Baking the week of November 10, 2019? #19286Len, did you sprinkle a little flour in the cuts so they didn't glue themselves back together?
Ahead of Halloween, I made two Texas Chocolate Sheet Cakes, one of which went in the freezer. We got it out this afternoon and it seems to have handled being frozen very well.
I'll have to keep that in mind the next time I make it, it's not a lot more work to make a full recipe of batter and both an 8x8 and 10x10 cake, though I did have to make a triple batch of frosting rather than a double batch.
In many ways, what happened to Dean Foods is a result of decades of government interference in and mismanagement of agricultural markets. The current shift to plant-based foods increased the pressure. And interestingly enough, it was probably a more recent market disrupter, WalMart, that provided the final blow. When they set up their own internal dairy production system and dropped Dean Foods as a supplier, Dean Foods was left with too many supplier contracts and not enough markets to absorb the excess product in a heavily regulated marketplace.
There's a bogus Costco coupon offer making the rounds on Facebook, and I just read about one for Bud Light.
The scammers may have polluted the waters to the point that real online coupons have become an endangered species.
I did find this note on the BRM site:
September 10, 2019 at 12:31 pm
Hi Bob - we no longer have the option to print coupons from our website but our Customer Service team would be happy to send you some in the mail. You can request them by phone or email: 1-800-349-2173 or customerservice@bobsredmill.comThe Emerald Ash Borer has been spotted in Lincoln, and we're wondering how long our two ash trees will last. The city has started taking out several thousand ash trees in parks and street right of way. We planted 2 chestnut trees in the front yard this fall that we're hoping will take their place eventually.
November 13, 2019 at 6:33 pm in reply to: What are you Cooking the week of November 10, 2019? #19234It was in the mid 40s here today, and heading for the 50's over the weekend.
As an interesting aside, I get emails from a company that sells knife sharpening supplies, they say that the evidence is that end grain butcher block is actually harder on knives than the usual (and cheaper) edge grain.
Most of our lower cabinets have two shelves in them that are on rollers so we can access them fully. They're 30 inches deep rather than the standard 24 inches, so they hold bigger things. We do have one specifically for baking sheets (it doesn't have shelves with rollers), with two levels, one for big pans (it'll hold our 3/4 sheet pans) and I added an upper shelf for smaller ones. We had a corner cabinet that originally had bins for recycling, but I replaced it with a lazy susan, and that's also where a few large things go, like a full sized sheet pan and a wooden meat carving board.
Ellen's recipe is one that will work with a lot of variants. I like to make it with a little whole wheat or rye flour in it.
November 12, 2019 at 11:32 pm in reply to: What are you Baking the week of November 10, 2019? #19217I think one key with the pumpkin shaped breads is not to tie the strings tight, and then don't let the dough rise much afterwards, the oven spring will be enough to give them the right shape.
I'm probably going to do another batch of them over the weekend, the first batch weren't picture perfect but looked enough like pumpkins to be worth trying a second time, with a tastier dough. I think the stem is necessary for them to look right.
The braided loaves look great!
Candymakers have been pouring hot sugar solution on marble surfaces for over a century, marble is fine in a kitchen, you just have to get the right kind and make sure it is thick enough.
In all honesty, the bigger problem is that marble stains easily and you can't use strong acids on it, it'll etch.
We went with blue pearl granite countertops, and haven't had any problems with them in over 20 years, except where a plumber tried to pull himself up by holding on to the granite edge by the sink and cracked it.
We also have a 30x48 marble top that I've poured many a hot candy on.
We missed the bulk of the storm here, though we got a dusting of snow. Tonight it's supposed to get down to single-digits and the wind chill is already below zero.
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