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I always thought Romertopf dishes were covered and this site seems to confirm that:
Breadtopia on Romertopf. BTW, it says that the bottom is glazed but the lid is not. The point, I assume, is that as moisture evaporates from the dough it is trapped as steam.Have you tried contacting King Arthur to see if they have any recipes they'd suggest?
What kind of cole slaw recipe are you looking for? There are two types, those made with mayonnaise and Carolina-style cole slaw, which uses vinegar. I think I've got my mother-in-law's mayonnaise-based recipe, but I haven't made it in a long time, as my wife doesn't like cole slaw. I'm more likely to use cabbage to make sauerkraut, and I haven't done that for a while, either.
It appears the opposite is true, adding salt to water makes it boil faster, but not enough so to make much difference.
I remember my college chemistry professor, L Carroll King, spending most of a lecture on what happens when you boil something. He was legendary at Northwestern for his intro to chemistry lectures. For one lecture, there were two large balloons floating in the room. He told us one contained hydrogen and the other helium and challenged us to suggest ways to tell which was which. After going through a variety of methods, like releasing them to see which went to the ceiling of the large lecture hall faster (hard to tell), he said there was another easier way. He then took a long metal tube, attached it to the gas with a piece of rubber tubing, lit the gas, and touched the flame to the two balloons. One of them went BOOM!, of course. Class dismissed with a bang!
Boiling water is more complicated than it seems, the amount of dissolved minerals impacts the rate at which the water absorbs heat and the boiling point, and the the pressure at the bottom of the pot, which is a combination of the atmospheric pressure and the depth of the water is also a factor. A wide pot will boil faster than a narrower pot with the same amount of water in it, though the size of the pot also affects how much heat is transferred to it from the stove.
This article does a good job of explaining things, though it doesn't really go into why adding salt makes the water seem to boil harder. As I recall, it isn't that it's boiling harder, it's that it has smaller air bubbles due to the presence of the additional minerals, which make it seem more active. (The same thing happens if you add baking soda to a pot of boiling water.)
I'm not sure there's a bad way to make eggs. 🙂
We're having tomato and salami sandwiches.
Not necessarily. Carbs are chains of sugar molecules, but not all high-carb foods taste sweet. Rice, oats and legumes like kidney beans and lentils, for example.
As I recall, my mother put a little salt in the water she used for blanching beans, though that's not something I've seen mentioned elsewhere.
We had cheese souffle and steamed broccoli.
I made Vienna bread tonight and plan to make popovers for lunch tomorrow.
According to Carol Field in The Italian Baker, focaccia may have been made before the founding of the Roman Empire, when the Etruscans settled northern Italy. And pizza dates back nearly 2000 years, but of course it wasn't made with tomato sauce until much later.
Tomatoes appear to have originated in the Americas and were apparently brought to Europe in the 16th century as ornamental plants. As they're a member of the nightshade family they were once thought to be poisonous. Potatoes are also a member of the nightshade family, as are peppers and eggplants.
Raw elderberries contain compounds called lectins that can make you sick. A few years ago there was a family that was poisoned by drinking raw elderberry juice and wound up in the hospital, though as I recall nobody died.
Cooking elderberries breaks them down, as does fermenting them, so elderberry jelly and elderberry wine are both safe. Apparently birds aren't affected by lectins.
Many beans are also dangerous to eat raw, including kidney beans and lima beans. I'm not sure about white/navy beans, but you almost never see them in a soft raw state, they're usually sold dried.
A lot of people don't know that elderberries can't be eaten raw, though my grandmother drilled that one into us when we were kids. We've got several elderberry shrubs in the back yard but never get any, the birds gobble them down before they're purple, they're one of a cardinal's favorite foods and we usually have at least two nesting pairs in the yard.
The USDA and Farm Journal both recommend blanching, and that's what my grandmother and mother always did. But as you noted, a lot of sites now say it isn't necessary.
But if you've got a bumper crop, why not conduct your own experiment and do some both ways and see which you prefer?
I'm making a batch of bagels today.
When I make stuffed peppers, I slice them in half top to bottom before scooping out the seeds, that way I can overfill them with the stuffing mix. You get more stuffing per pepper that way. 🙂
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