I'm making a small batch of 4 cinnamon rolls to go with the chili I made last night, it will not be frosted.
Here's an interesting though somewhat technical article about heat conduction and bones. Apparently the species, type of bone and how it has been cut all affect heat transfer in bones.
I'm not a big fan of pumpkin in general, or most squash. I see white bean chili on menus all the time, but I've never made any. Lima beans aren't something we care for, either.
The last time I checked, Sams has McCormick vanilla, 8 ounce bottle, for just under $20. I haven't been to Costco lately, their prices are usually similar though often slightly higher than Sams.
Vanilla prices are slowly coming down but food price experts don't think they'll ever get back to the levels we saw 3-4 years ago. I've seen several chefs and food writers talking about what items need real vanilla and what ones are OK with artificial vanilla, which remains fairly cheap.
Considering that the only difference in the two batches of chili is that one has two cans of black beans in it, the two have fairly different tastes. I'm not sure which one I prefer, I had two small bowls of both for supper.
I'm making chili tonight. I've got two pots on, one is about half black beans the other one has just kidney and pinto beans in it. If we like the black beans one, I might combine the two for leftovers and freezing.
My wife's office (Agronomy and Horticulture at the University of Nebraska) has had pot lucks on Halloween, but isn't having one this year, otherwise I'd seriously think about sending that in.
I'm not sure what we're doing for dinner yet, my wife had a root canal yesterday, so she can't chew on one side yet. She may just have soup.
When I make Peter Reinhart's marbled rye bread (I use 40% rye/pumpernickel flour), I find I have to stretch the dough repeatedly to get it to the right shape for stacking, it keeps snapping back, so the elasticity is fairly high.
Because this dough is different, I think you may have to take that into account in your handling procedures.
We have friends who have a son who has a serious egg allergy, better some mis-labeled food gets destroyed than some person gets seriously ill or dies as a result.
I suspect they rose more because they shrunk in diameter. That suggests your dough had too much elasticity, you probably need to let it relax and then stretch it out some more.
Rye has some gluten in it, technically its called a secalin, but I don't know whether it contributes more to elasticity (like glutenin) or to extensibility (like gliadin).
I wonder if adding some semolina would help, it has a higher ratio of gliadin to glutenin in it, which is why it is good for pasta, where you want to be able to extrude it.
I've looked at the sandwich thins at the store, they tend to have more carbs than hamburger buns.
If you read the notice, it appears that this is more of a labeling issue, egg isn't listed as an ingredient and may have been included. That's different from the other ongoing chicken recall which is over possible bacterial contamination.
We had creamed tuna on biscuits tonight. Warm comfort food.
No baking here yet, but I will need to make Vienna bread some time this week.
I'm marinating a small ham in ginger ale and will bake it later this afternoon.
