We had popovers, Veal Zurich (veal in a white wine cream sauce) and a trifle.
And there are other sources that include several other ingredients. But 3 of them appear to be constants.
I'm not sure why having oil on the rolling pin would make a difference. Dough that is high in glutenin has high elasticity so it stretches well, but that also means it snaps back, so you have to give the dough time to relax before stretching it a second time.
I buy the 33 ounce jar at Sams for under $7, you want ones that haven't been marinated in oil (too greasy) or spices (you don't want the artichoke flavor drowned out.) Our Costco only carries ones marinated in oil.
DO NOT BUY THEM IN CANS, they'll taste tinny! You can find small jars of them, but the cost of the big jar at Sams is a MUCH better buy, even if you throw half of it out!
The jar only lasts 2-3 weeks after it has been opened, so once we open a jar we have to find things to do with them. We put them on salads and use them in recipes. Artichokes stimulate your taste buds, so they make everything taste more flavorful.
I thought this would be an easy quiz because mother sauces have been discussed several times and shown up in other quizzes.
I've never used this spice blend, I may have to try it.
My wife is making a batch of pastry cream this evening that will go in a trifle for tomorrow's supper. She's using her mother's recipe since tomorrow is Mother's Day. (Recently we've been using the KAF recipe, although I've been known to make a classic creme patisserie recipe too.)
Yesterday I baked a batch of Vienna Bread using the Clonmel Double Crusty recipe.
We're having lavash pizza again tonight, that uses up the last of this set of 3 lavash.
Traditionally, asparagus is steamed. I don't make asparagus very often, because my wife hates the smell and doesn't like Hollandaise, either, but when I do make it I just do it in the microwave these days. Don't overcook it.
Hollandaise is surprisingly good on strawberries.
We had tuna melts for supper. The last time I made rye bread I sliced it all up to send it to a pot luck and froze what came back, that turns out to be very convenient for things like this, I'll probably do that again. Might even give me an excuse to make rye bread a little more often.
I can't get all the BRM products here, either, though we've got a dozen or so grocery stores in town.
This one was a bit tricky.
Lettuce, spinach, spring onions and asparagus are what's mostly available here. Rhubarb is starting to show up, kohlrabi and bok choy should be available soon. Haven't seen pea pods or green beans yet, probably a few more weeks for them.
I have trouble finding $59 worth of stuff I want from KAF these days.
I have the same trouble with Bob's Red Mill, where free shipping is commonplace if not standard on a $59 order, though not for orders that include 25 or 50 pound bags. The Bob's Red Mill site will let you download a $1 off coupon once a month, that may be enough to keep me going in semolina for the next few months. I've still got 2 bags of KAF pastry flour in the freezer, so I'm not in need of their pastry flour.
A local store had KAF AP on sale for $2.99 a bag lately, so I bought a few bags, but now that the sale is over I see they've raised the flour from $3.99 a bag to around $4.29 or about 85 cents/pound. WalMart and Target have the lowest prices for KAF flours locally still under $4 a pound.
Wheat prices have come down lately (see Wheat Prices Charts), they've been fluctuating around $5 a bushel for most of the last year but recently have dropped to around $4.29. I don't know that they'll drop down to the levels we saw in 2016, when wheat dropped below $4 a bushel. But since a bushel of wheat yields about 42 pounds of AP flour that means the farmer's share of the price of flour is about 10 cents/pound.
