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Bay leaf is a very strong and persistent spice.
There are two or three different types of bay leaves, Penze's are the good ones. That's one spice I always buy from them.
Burgers on the grill tonight.
I remember my sister making donuts a few times, but we don't have a deep fat fryer, and it seems like so much work when LaMars is only a few miles away and makes far better donuts than I could hope to.
It sounds like he had a full life well-lived.
I've made that donut muffins recipe several times, I make them in a mini-muffin pan so they're almost like donut holes. It's a good recipe, but you need to be careful with the nutmeg. It needs a little, but not too much.
I've never thought Krispy Kreme was worth the fuss, or the carbs. And forget Dunkin Donuts, even though they opened one just a few blocks from us, they don't even make them on-site any more.,
LaMars makes a really good cake donut, but my wife prefers their glazed raised.
Panko has the advantage of having already been cooked, semolina and couscous are both still raw durum wheat and probably wouldn't work well in a dry cooking environment, they need to have water or oil available to soften them.
Celery seed does have a bitter aftertaste. Although I suppose it's possible it could go rancid, as nearly all seeds have some oil in them, I suspect it's just a bit too pungent for your taste.
I buy it in 16 ounce packages, and it can take me several years to use that much.
I have been using celery seed in a lot of dishes lately, as I continue to experiment with ways to replace salt in recipes, I often pair it with dill. I think it also pairs interestingly with poppy seed, which I think is underutilized as a seasoning, as it is often relegated to being used only as a topping on breads, in salad dressing, and in some desserts.
Something I've started to do is to write the date on packages of spices and herbs when I buy them, usually on the bottom with a permanent marker.
It hit 100 today here, so we did burgers on the grill, could almost have done them on the deck, because it gets up to about 130 on a day like today.
Happy birthday, Sarah, looks like it's going to be a hot one for you.
Nice to hear from Cass again, even indirectly.
If you can use couscous as a coating, semolina should work well, too.
I don't do a lot of coating on foods, since we don't fry much and my wife is trying to stay on a low carb diet, but panko stays crisper than bread crumbs. (I've used it instead of cheese on the sides of the dish when doing a souffle.)
I don't think it's possible to have too much egg in this potato salad. 🙂
Having made hamburger and hot dog buns this afternoon, of course for supper we had tacos.
Commercial pizza ovens are set anywhere from 650 degrees on up. A wood-fired oven might be in the 800-900 range, a coal-fired one (there are a few in NYC) will get to 1000 or higher.
The point of a really hot oven is to make a nice crisp crust. The toppings tend to keep the top from getting as well done, so it has to bake from the bottom up.
I've never seen anything that specifically suggests dough intended for baking as a loaf should have less moisture than dough intended for baking as rolls, though having a softer dough may facilitate the shaping of rolls.
We're sort of getting into a summer schedule, last night we had tacos, tonight we're having BLTs. Just have to be careful about the sodium levels. That probably means no tomato-and-salami sandwiches during tomato season and limits on things like hot dogs, brats and burgers. (The condiments add in way too much sodium.)
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