[Mike Nolan]

I'm not sure when the new labeling standard for maple syrup takes effect, the guy from Wisconsin who sells syrup at the local farmers markets still labels his as grade B.

This is actually one time when the labeling change might make sense, Grade B is now a lower quality syrup than Grade A, it's just from later in the season and has a darker color and (IMHO) a more complex and interesting flavor.

[Mike Nolan]

I don't see a link.

[Mike Nolan]

Molasses is an underused flavoring. Maple syrup is tricky to cook with, it can get cloyingly sweet. I have paired it with Dijon mustard a few times, that's a combination that should work well with pork. (Grade B syrup is better for cooking IMHO.)

[Mike Nolan]

Some lemon pie fillings are very mildly lemon and some are pretty strong, personally I want one that tastes lemony but doesn't scream "I AM LEMON, HEAR ME ROAR".

I've only tried a buttermilk pie crust once or twice, and I wasn't fond of the results, but if you do try it again, try cutting the buttermilk in half. When you add too much liquid, you encourage gluten to form, and once that happens it won't be flaky. If the dough was stretchy, you had developed your gluten too much.

The epicurious buttermilk pie crust recipe uses more flour and less buttermilk, FWIW.

[Mike Nolan]

Nothing fancy here today, steaks on the grill, sauteed mushrooms, a nice salad and strawberry shortcake for dessert.

Happy Fathers Day, all you fathers out there.

[Mike Nolan]

I've made salmon with dill a few times, but I've never made couscous. My wife won't eat salmon (too many really bad canned salmon patties as a child), so when I do fish for dinner I get salmon and she gets orange roughy.

[Mike Nolan]

50 years together is a feat, even these days when more people live into their 90's, so congratulations. We'll be at 45 years in September.

[Mike Nolan]

Today I made honey wheat bread.

• This reply was modified 7 years, 5 months ago by Mike Nolan.

[Mike Nolan]

The filling in a lemon meringue pie needs to be a custard, pudding, mousse or curd. That means it needs something to thicken it, such as a starch (corn, wheat, tapioca, etc) or egg yolk. I've had dairy-based ones and ones made with no dairy, the latter tend to be more commonplace, I think.

[Mike Nolan]

I don't think she ever made it available on her site, though, and the traffic there is way down. We've got a loyal core of users but lost a lot of people who never came over from KAF, and aren't getting a lot of new users. I just hope the anti-spam stuff isn't keeping people away.

[Mike Nolan]

I've seen articles about Amazon's free banana stands outside their buildings. They call the people who work at them bananistas.

You have to be a wary grocery shopper at Wal-Mart, some things are priced noticeably higher than at the grocery stores.

[Mike Nolan]

Please post it to our recipes section, so the next person who wants it can find it.

[Mike Nolan]

There were hundreds if not thousands of recipes that were only in threads, many were lost when the old BC was transformed into the new BC without transferring the existing contents over, others were lost when KAF shut down the new BC a year ago. There may still be some recipes and threads that were saved by someone but have not been uploaded here yet, but that activity has slowed way down from last summer, so I assume we have the bulk of what was saved.

[Mike Nolan]

I thought all the recipes that people had saved had already been uploaded.

Someone once said that Zen had captured the entire recipe file, if so, perhaps she can send it to me and I can see if there's a way to determine which recipes have been posted and which have not. (I dropped her an email about this.)

Of course, if it was a recipe posted in a thread rather than in the KAF recipe section, it may be lost.

I don't trust anything on the web to be there indefinitely. It's one reason why I prefer books and paper recipes. Those can get lost or destroyed, too, of course. And some day my kids will have to sort through my collection of several hundred cookbooks and who knows how many printed out recipes and decide what to do with them.

• This reply was modified 7 years, 5 months ago by Mike Nolan.
• This reply was modified 7 years, 5 months ago by htfoot.

[Mike Nolan]

There are so many different ways to make the custard for a lemon meringue pie, one of the simplest might be the microwave lemon curd recipe that KAF put out several years ago, and it works very well with meyer lemons. (I'd cut back on the lemon juice in it for a pie, it's pretty tart.)

Something I've seen done but never tried is adding lemon juice to pastry cream. I think that'd make an interesting lemon meringue pie.

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