I'm going to have to order Peter's new Perfect Pan Pizza book when it comes out next month.
Creme fraiche is kind of like sour cream, but a bit smoother and less likely to curdle. It's rather pricey.
My wife has a 'Christmas Coffee Cake' recipe that calls for sour cream that was her grandmother's Christmas treat. We've made it a few times but my wife was always disappointed with the taste. Her grandmother was a farm wife and I think she used real sour cream, not that cultured stuff they sell these days.
I've thought about either trying to sour some fresh cream, make some creme fraiche (I've got a recipe for it) or buy some at the store and try that in the recipe, I think it might come closer to what she remembers, although some remembered tastes may be more memory than taste.
I've the quizzes for Saturday and Sunday set, and I've got a few ideas I need to complete the research on for next week. I want to get a bit ahead so that when summer travel and activities start I've got them ready.
I've got marbled rye bread planned for tomorrow (so we can have it with Easter ham), but I want to make another loaf of this bread soon, it makes great toast for peanut butter. Next time I think I'll cut it into 2 parts and freeze half, though, it goes bad fairly quickly.
I find having more than 2 kinds of fresh bread on hand tends to lead to at least one of them going bad, the two of just don't eat that much bread these days. So I tend to cut loaves in half and freeze most of a batch.
Parsnips are similar, nutritionally, to potatoes, though there's a little more sugar in them so they're slightly higher in calories and carbs.
Parsnip mash is a fairly common side dish in England.
I use them mainly to add a little sweetness to chicken stock. It's the ingredient that makes chicken soup taste 'right'.
I just finished shaping a 2nd batch of Hot Cross Buns (4 pans of 8 rolls each.)
OK, what on earth is a turkey-broccoli braid?
I wrote a blog post a while back on velouté (one of the five 'mother' sauces) and its similarity to gravy:
Have you looked into whether parsnips would also be an acceptable substitute for potatoes?
Tomorrow I will be making the first of what will likely be 2 or 3 batches of Hot Cross Buns, for Good Friday. I'll be sending some in to my wife's office, one batch for us, and the rest for neighbors and friends.
Tonight we had lavash pizza, which has been our go-to dish lately, it's fast and easy and the lavash come 3 to a package so when you buy a package you need to make it several times or do something else with lavash.
Some years ago my wife was working for Upward Bound and taught a course on 'math survival skills'. She had a number of kitchen math examples. Most of them were pretty basic, like how many loaves of bread do you need to make 16 sandwiches if each loaf has 12 slices of bread?
I've never had faro, is it similar to couscous?
As a long-time math geek, there's a way to figure out whether the round pan is the largest without a lot of multiplying.
5 x 5 = 25 (hopefully everyone can do that much math in their head!)
25 x 3 = 75, so the question is whether the fractional part of pi will make it higher than 80 or 81, the area of the other two pans.
80 - 75 = 5.
5/25 = .2 but pi = 3.14, so the answer is no.
In larger cities, there are now businesses that collect the cooking fats from restaurants and reprocess them, though I don't think they're allowed to be used for cooking purposes.
Lincoln recently enacted a ban on corrugated cardboard in the landfill, so when people started cleaning out their garages as the weather warmed up the city recycling centers were overwhelmed by the amount of corrugated cardboard that was dropped off.
I've seen too many stories that say that much of what we recycle winds up in the landfills anyway, because there's no market for it.
