[Mike Nolan]

Len, what's your method for the basket weave? Looks like it comes out nicely.

[Mike Nolan]

King Arthur Flour's recipes tend to be on the light side for the weight of a cup of flour, at 4 1/4 ounces for AP flour. There are many authors who use 4 1/2 ounces per cup, some who use 5 ounces per cup, and I've seen one that used 5 1/4!

Even the USDA database uses 125 grams (4.41 ounces) for a cup of AP flour.

[Mike Nolan]

You might find tomorrow's quiz a bit cheezy 🙂

[Mike Nolan]

We're having BLTs here.

[Mike Nolan]

I might write some quizzes that could have 'all of the above' or 'none of the above' options. 🙂

[Mike Nolan]

The last thing I read about it they hadn't tracked down the source yet. I get recall notices from the USDA Food Safety and Inspection Service, they haven't sent out anything official on this one yet.

Update: Looks like the CDC says it's from ground beef, but they don't know where that beef came from yet, so nothing's been recalled so far.

[Mike Nolan]

I don't really have a crock pot, but I did watch a video on YouTube on rendering lard, and it looks time-consuming but not all that messy. The fat is already ground up, so that simplifies the task of getting it ready to render. I ordered 4 pounds of it, along with 20 pounds of beef bones for stock.

[Mike Nolan]

After the mistake and delays, my Vienna bread came out just fine.

[Mike Nolan]

Well, originally I was planning spaghetti with oven toast, but the Vienna bread ran into some snags, so we're having lavash pizza instead.

[Mike Nolan]

I'm making Vienna bread today, but forgot the yeast until after it had NOT risen for 90 minutes. So, I added the yeast, kneaded it a bunch more, and it is rising, but not all that vigorously. (It's also cold in the house today.)

Hopefully I'll have bread for tomorrow.

[Mike Nolan]

We had beanie-weanie tonight.

[Mike Nolan]

Glad to hear some progress is being made.

Did you take 'before' pictures of the kitchen so you can post before and after pictures when everything is finished?

[Mike Nolan]

I buy whole-milk mozzarella at Sams Club in 5 pound bags, then repackage it in 12 ounce quart bags and freeze it.

My mother always said a pizza just wasn't a pizza without a little Romano cheese on top, but I don't keep that around, though sometimes I use a little Parmesan. I do keep a four-cheese blend from Sams on hand, but don't generally use it on pizza. (It's excellent as a topping on bagels, though, and I also use it in gluten-free Brazilian Cheese Rolls.)

We've been doing flatbread pizzas lately using a lavash we can get at the grocery store, we use the mozzarella and some havarti.

If I make a crust, I'm probably going to use the 'Roman' crust recipe in Peter Reinhart's book, "American Pie". It's a dough that makes a really thin crust. For a thicker crust, I'll use my variant on one of the recipes from Pasquale Bruno Jr's book, "The Great Chicago-Style Pizza Cookbook", which I have posted here: Chicago-Style Pizza Crust. (Pasquale's book was out of print for a while but is available again.)

[Mike Nolan]

Did you read the explanatory text after selecting your answer? It goes through how to compute the correct answer in detail. That part took longer to write than the quiz itself, I'd be disappointed if people didn't read it. (I need to finish a blog post I've been working on that helps explain Baker's Math.)

[Mike Nolan]

Semolina is usually considered a healthier flour than white flour, especially for diabetics, what is the dietician concerned about?

[Author]

Posts