Mike Nolan
Forum Replies Created
-
AuthorPosts
-
I had a tomato and salami sandwich, my wife had spaghettios.
August 30, 2019 at 10:19 am in reply to: Atlas Obscura — 14 Unique and Extraordinary Breads #17931My wife has several co-workers who are Ukrainian, I forwarded the article to her and she can ask them if they follow that custom. I understand that it isn't just for weddings, many holidays and other special occasions have similar bread traditions. I may have to play with that.
I'm tempted to try that on Hot Cross buns some time, too.
Using a second non-yeasted dough for decoration is common in Mexican pastries, too.
There's enough of a Ukrainian community in Lincoln that there's a Ukrainian church. I wonder if they make those breads for their weddings? The recipe I found uses two different doughs, a yeasted dough for the bread, which is split in two so that there's a center and a braided outer ring, plus a non-yeasted dough made with heavy cream for the decorations.
The one pictured in the Atlas Obscura article must use two different doughs for decoration, a light one and a darker one, I wonder if it is done with a rye flour or with some kind of coloration, like cocoa?
I haven't been to the Sunday farmers market here in a few weeks, they moved it to a new location a couple of years ago, about a mile further, and I really don't like the layout at the new location. I used to try to go every Sunday, I've been to maybe a third of them this season. The Saturday one is in downtown Lincoln, I haven't been there in a long while. It tends to have more artsy-craftsy vendors than food vendors, and no free parking.
I added some green pepper to the Sloppy Joe mix I made, I think it balances the flavors out a bit. But my wife didn't want Sloppy Joes for supper because they've been throwing her blood sugars off, so we had cantaloupe and salami.
I'm hoping I can make one batch of Sloppy Joes over the weekend, the rest I will freeze in 2 cup portions, since that's about how much you need to go with a pound of ground beef.
I still haven't found the full list but here are varieties 6-10:
Golden Delicious
McIntosh
Cripp's Pink/Pink Lady
Braeburn
JazzThe local pick-it orchard I use is just getting ready to open up for the season, but the variety I like best for pies, winesap, won't be available until early October. I hope the frost holds off till then. Last year the two days I had blocked out to go apple-picking were both heavy rain days, and slogging through an orchard in the mud wasn't for me. They have two Honeycrisp variants (Evercrisp and a new one called Rosalee) that have similar seasons to winesap.
We had tomato and salami sandwiches. I need to process tomatoes soon, I've got a lot of golf ball sized ones, probably enough to get 3-4 quarts of sauce.
Well, munch on a carrot to console yourselves and raise your average. 🙂
I was originally thinking sliders on the grill tonight, but then I decided sloppy joes sounded better, so after looking at several recipes online (including ones here) and checking the ingredients lists for Manwich (which has garlic) and Heinz Sloppy Joe mix (which does not have garlic but which I can't find anywhere), I made up a batch of sloppy joe mix.
I didn't use any green pepper in it, and that's the first thing my wife (who normally doesn't like green pepper) said it needed. So I think I'll try adding a little green pepper to the rest of the sauce (I made 2 1/2 quarts of it) and see if that helps. But my wife and I agree that it was pretty good for a first try at developing a recipe.
Botanically, peanuts are legumes, not nuts.
I do refrigerate all of my vegetable oils, mainly because I use them in small enough quantities that they can go rancid, which is also why I don't buy them in gallon-or-larger jugs. (I think I've been using the same small bottle of olive oil for over a year.)
I switched from canola to corn oil last year, mainly because I had some canola go bad and it was REALLY bad! Corn oil doesn't seem to go bad as fast.
August 24, 2019 at 9:09 pm in reply to: Article on Using Sourdough Starter in More Baked Goods #17849Professional bakers never throw away sourdough starter when they feed it, I've always thought it was kind of dumb that home bakers did.
Google on 'sourdough cookbook' and you'll come up with at least a dozen titles.
It looks like this is a company that's been around a long time, though I can't say I had ever heard of it. If they bought the list from the Kitchen Krafts site, that's probably a good investment for them.
I was having some issues getting their website to work, it might just have been my laptop and the network I was on this morning.
I see they carry several high-end brands of chocolate, but wasn't impressed with their pricing on it.
We had BLTs.
We had tacos tonight.
I think I suggested a half-dozen ideas for supper tonight, none of which clicked.
Finally I suggested lavash pizza. It was excellent. The brand of pepperoni I've been buying now has garlic listed as an ingredient but I found a less well known brand (Bridgford) that doesn't list garlic and it was pretty good, it added a kick but wasn't too assertive.
-
AuthorPosts
