[Mike Nolan]

In general, it is safer to add a high concentrate base or acid to water than to add water to a high concentrate base because it reduces the chances of an injury due to it spattering. (I got that drummed into me in high school and college chemistry labs.)

I think of it as being similar to the process of tempering eggs.

[Mike Nolan]

The book 'Recipes Into Type' may be out-of-print, but there appear to be plenty of used copies available online. It's on my list of things to order now. (I'm still working through the last three books I ordered, so it'll be a month or two before I order it.)

[Mike Nolan]

I don't mind greasing muffin tins or my popover pan, but cleaning them is a pain. I've been looking at brushes that are the right size and shape for cleaning them and are soft enough so they don't damage ones with a non-stick surface, but I don't think I'll find them locally, so I'll probably have to order them from a catalog or Amazon.

The success of starting bread in a cold oven seems to vary a lot depending on how your oven works during the pre-heat cycle. For some ovens it works great, for others, no so much.

[Mike Nolan]

I make notes on a post-it note, then stick it on the recipe with followup comments afterwards.

[Mike Nolan]

Our SubZero refrigerator-in-a-drawer doesn't appear to be cooling at all today, I've suspected it wasn't cooling well for a while, veggies weren't lasting as long as thought they should. I cleaned the coils, but I don't think that's going to fix the problem. SubZero is better than most appliance companies at keeping parts in stock, but it usually takes several weeks to get one diagnosed, get parts ordered and have them installed.

[Mike Nolan]

Around here if you can get an appliance replaced in a week, you've done well. It can take that long just to get a repairman out.

[Mike Nolan]

We had a lavash pizza tonight.

[Mike Nolan]

I'm making Vienna Bread today.

[Mike Nolan]

I made a batch of chocolate chip oatmeal cookies last night to take to the Barstow Alexander Workshop wrap-up party.

[Mike Nolan]

I know at LaMars the raised glazed is #1 and the old-fashioned sour cream cake donut is #2. But my personal favorite is the regular cake donut with chocolate icing.

[Mike Nolan]

It hasn't been too hard, I mainly have to be careful when eating out, my cooking was pretty low-salt to start with.

The Lancet article and the Wall Street Journal article both seem so suggest that 3500 mg of sodium might be the 'sweet spot' when considering long term health trends, but I doubt the US officials or American medical community will change their recommendations on the basis of just one journal article. It may be that high sodium diets by themselves aren't bad for you, but the other things in them (high fat, high carbs, etc) are.

And I've seen fast food meals that exceeded 3500 mg of sodium!

[Mike Nolan]

I don't have a Facebook account. I keep hoping to find time to attend some event Peter Reinhart is lecturing at, I still email him from time to time, the Asheville Bread Festival would be my first choice, even though that's a long ways from Nebraska.

• This reply was modified 6 years, 5 months ago by Mike Nolan.

[Mike Nolan]

This seems like a more complex recipe than the one Swirth talks about.

[Mike Nolan]

My older son has been recruited by Google at least twice, once he didn't get past the phone interview stage and the second time they flew him out for a day of on-site interviews, but declined to offer him a position.

[Mike Nolan]

I hope she sold her Sears stock before Lampert bankrupted the company!

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