[Mike Nolan]

I did about a 2.5 pound top round roast a couple of weeks ago, using the same technique I use for eye of round, starting it at 500 degrees for 7 minutes/pound then dropping the temperature setting to about 150 and essentially letting it coast for a few hours. (The original instructions say to turn the oven OFF and let it coast for 3 hours, but I find it cools off too much that way.)

It got done in under 2 hours, which was a good hour before I had dinner planned. I kept it at 150 until we were ready for dinner, but that dried the surface out a bit too much. I think if I was doing it again, I'd skip the time at 500, do the first hour at 250, and allow about 2 hours start to finish.

[Mike Nolan]

I usually roast it in the oven. Some recipes will tell you to do it at 350, others at 400. I prefer the lower temperature, I think it dries out less. You want it to reach an internal temperature of 150 degrees.

[Mike Nolan]

I used about 2/3 of what I had when I made banana muffins the other day, so I replenished it. Seems like this time it got a bit thicker, but I left the container sitting by the stove while I was making the muffins, so it was in a somewhat warmer place than the first time.

Followup: I checked my buttermilk today (Monday) and it's nice and thick.

[Mike Nolan]

I will be making pot roast with a 7 bone chuck roast this afternoon.

[Mike Nolan]

I'm making roasted bone-in skinless chicken breasts with rosemary, basil, sage and thyme tonight.

[Mike Nolan]

What size Kitchen-Aid do you have? That'd probably be more than a 4 1/2 quart mixer could handle, but probably OK in the larger models.

I like the Hot Cross Buns recipe in the KAF Whole Wheat book, I make the rolls smaller than the recipe calls for and put them in four 6" round pans.

[Mike Nolan]

I have one small bottle of olive oil, I don't remember the last time I used it. (It's in the fridge so the oil is solid.)

A close friend of ours is allergic to olives (as is my brother-in-law) so we just don't use it much, and I don't really care for the taste of it. I'm currently using corn oil instead of canola oil, corn oil has almost no flavor.

[Mike Nolan]

I tried the baked salmon with dill and couscous today, because my wife had an appointment after work and will pick up something for herself for supper. I didn't have any olive oil, so I used corn oil, butter might have been a better choice. It had a nice salmon flavor, more than what I get when I poach salmon in butter, but without adding salt I think it needs something else, not sure what, maybe some parsley or rosemary. I might try the recipe for two with cod. (My wife's reaction was 'two out of three sound good', she doesn't care for salmon.)

[Mike Nolan]

We had filet mignon, with a baked potato, sauteed mushrooms and a tossed salad. For dessert we have some really sweet strawberries.

[Mike Nolan]

There are ways to vary the Moomies recipe, too. For example you can add a little whole wheat flour or rye flour.

[Mike Nolan]

Unlike restaurants, I generally don't salt burger meat anyway, but the toppings and the bun are where the salt comes in, pickles, cheese, catsup and mustard all have salt in them. Hot dogs, like all sausages, have a fair amount of salt in them. I haven't tried making lowered sodium buns yet, but that'll happen at some point. (I cut the salt in our regular breads by 50% or more.)

With a 1500 mg daily limit, yeah, I can have a burger or a dog from time to time, but probably just one. Sandwiches are going to be a bigger challenge, deli meats are all heavy on salt.

Most days I've been well under my sodium limit. I'm sure I'm eating healthier and also eating less, and as a result I'm down about 20 pounds since late December, most of that in the first two weeks, so it was mostly water weight.

[Mike Nolan]

As I recall, KAF made a minor tweak to the original Moomie's recipe when they reposted it, but you'd have to compare the recipes line by line to notice it. I haven't made it in several years, I preferred the KAF 'chicago style hot dog bun' recipe, even as burger buns. I haven't had a hot dog or a burger in nearly two months as I adjust my diet and taste buds to the sodium restrictions. When warm weather comes, I'm not sure what I'll do, burgers, hot dogs and sandwiches were a large part of our summertime diet.

[Mike Nolan]

I've never had the nerve (or motor skills) to try tossing pizza dough, but hand stretching doesn't compress the dough as much as rolling it does.

[Mike Nolan]

I need to try the baked salmon and couscous recipe, but I'll have to scale it down for one, because my wife doesn't like salmon. (When we have fish, I have salmon and she has orange roughy.)

[Mike Nolan]

Lincoln has had a flurry of pizza places open in the past few years, and another one is opening this Friday in downtown, but most of them use too much garlic in their sauce, some also use it in their crust. And since I'm now limited to one slice of a 12" pizza at a time, due to the sodium content, going to a sit-down pizza place doesn't make much sense any more. (We haven't been big restaurant patrons in quite a while due to garlic issues--it's in EVERYTHING!)

When we lived in Rogers Park and then Evanston, our favorite pizza was a hole-in-the-wall place on Main street, but Gulliver's on Howard was a close second and My Pie (down by the Loyola campus) was another we liked. A lot has happened since we moved to Nebraska in 1977. The hole-in-the-wall place closed (it's a Giordano's take-out place the last time I drove past), Gulliver's changed owners and he change the recipe to use cheaper ingredients, and My Pie moved, though I don't know if that was under the same ownership. A lot of the places on Howard depended on the fact that Evanston was dry, so the college crowd would head there to drink. But Evanston went wet and business at the Howard places suffered. (You can order beer at the student union now!)

The owner of Nancy's sold to a franchise group in 1990 and people tell me it isn't quite as good. I understand there are two Nancy's locations that aren't part of the franchise, they may be better. The last time I was in Chicago, I went to Lou Malnati's River North location, takeout was a 90 minute wait, but it was pretty good.

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