[Mike Nolan]

Yeah, I found it worked a bit better if I dried the spent grain in the oven first, but that also cut the flavor from the spent grain.

[Mike Nolan]

The article doesn't mention it, but I found that spent grain needed to be ground up a bit as the stuff I had consisted largely of hulls from the barley and, I guess, the hops.

But the bran muffins I made with spent grain were some of the best I've ever had, and the barley made them naturally sweet.

[Mike Nolan]

It probably isn't something I would try, either. My iPhone news app had a similar recipe a few days ago with what looked like even more complicated instructions. The purist in me wonders how hard it would be to do it with 13 stripes like a real flag using a cake splitter, like you would use to make a dobosh torte.

[Mike Nolan]

Personally, I suspect 90% of all supplements are worthless, and another 2-3% are actually causing more problems than they solve.

[Mike Nolan]

Well, you could try this:
Flag cake

[Mike Nolan]

Looks like the A/C breaker had tripped not sure why but it seems to be cooling OK today. It took a while to get the 2nd floor cooled down, of course.

[Mike Nolan]

And we just figured out that the 2nd floor AC isn't working. It just had its summer checkup just before we left on vacation.

[Mike Nolan]

I have to admit I get Italian and Swiss Meringues mixed up myself from time to time. I don't do Swiss Meringues very often, they don't seem to be that much more stable than French ones, though I suspect they don't weep as much as French meringues.

[Mike Nolan]

I use butter for banana bread/muffins, I think it gives a better mouth feel.

[Mike Nolan]

I don't generally post about my travels until they're over, because you never know who's reading stuff.

[Mike Nolan]

Are you egg-washing the loaves? I think that affects the crust as well as the color/appearance.

[Mike Nolan]

We were on the road coming back from PA and I'm still recovering from the cold, so I just didn't get quizzes posted. I should have a new one up for Friday.

[Mike Nolan]

A commercial convection oven is likely to work differently from home ones, where the convection feature is often an add-on. There are many restaurants and bakeries that use them for all their baking.

[Mike Nolan]

I'd second the recommendation for the KAF lemon powder, we've used it in things like frostings and fillings.

[Mike Nolan]

We're recovering from colds, so I had mac and cheese and my wife had chicken noodle soup.

[Author]

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