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I've used a cornstarch glaze on rye bread, never really understood why people like it, but I don't understand the Dutch Crunch topping that some people rave about, either.
I used a combination of egg whites, honey and water to stick the poppy seeds down on my hot dog buns last week, that worked really well. (But that recipe calls for an egg yolk so there's an egg white to use up.)
I'm tempted to try a honey/butter topping with a seeded loaf to see how that works.
I've had pretty good luck just substituting a gluten-free flour for wheat flour in things like cake recipes, like the GF Texas Chocolate Sheet Cake I made a couple of weeks ago.
I've never seen anything about gluten in powdered sugar, though people with a corn allergy can't use it because of the cornstarch. My wife has a co-worker with celiac, she was telling me about something that might have wheat in it that surprised me, but I don't remember what it is. I'll ask her about it in the morning.
It's not too hard to create duplicate posts, especially if you hit the submit button more than once. (And most computers will occasionally mis-interpret a keyboard press, resulting in a double submit even if you don't hit the key twice. Things like credit card processing systems try to check for this, but I don't think WordPress does.)
The last time I made cream cheese frosting I made a lot more than I needed, so I just put it all in a pastry bag and stuck it in the refrigerator, it's very good on graham crackers.
We had a pepper steak stir fry for supper. It was a bit dull because I was out of water chestnuts and Chinese bead molasses. (I think the regional suppliers have stopped carrying the latter, I'm going to try the Asian groceries next week, then maybe try to order it online.)
Parsnips are fairly sweet, they add a very distinct flavor to chicken stock. Just peel them, dice them up a bit and throw them in the pot.
Other than using them in chicken stock, I've not made parsnips, and I'm not sure if I've had them at restaurants, though some chefs use parsnip mash as a substitute for mashed potatoes.
I find a birds-beak paring knife works very well for hulling strawberries.
I make my own chicken stock all the time, and parsnips are a must for it!
You could try substituting currants for the raisins, they're smaller.
Burgers on the outdoor grill tonight.
Interesting article, and the pictures of the Challah tied in a Winston Knot look interesting, too.
I think the cabinets were the most expensive part of our kitchen, and that's considering we had 3 Subzero appliances and a 48" dual fuel range.
I made 9 hot dog and 3 burger buns today using the 'Chicago Hot Dog bun' recipe on the KAF site. I left the salt out of the dough but sprinkled a little salt on the top along with the seeds. (There's so much salt in a hot dog and most toppings that I didn't figure the bun needed a lot of salt.)
I glued the seeds down with a combination of egg white, water and honey. Seemed to work pretty good.
I am planning to some burger/brat buns on Wednesday if I don't get sucked into an IT project.
Warm weather has finally arrived in Nebraska, but since most lunch meats have way too much salt in them, I'm still working on a summertime menu plan.
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