[Mike Nolan]

Today is our 44th wedding anniversary, we had beef stroganoff on rice.

I've been making beef stock since yesterday morning, the main batch (10 quarts) is cooling in the downstairs refrigerator, the remouillage is still on the stove.

[Mike Nolan]

I've been making my own pasta for years, but I stick to simple things like spaghetti, linguini, egg noodles and lasagna. I have the KitchenAid basic pasta set, but I don't have an extruder for making things like mostaccioli or elbow macaroni, though I do have a spaetzle cutter.

I've also not tried making 'flavored' pasta, like spinach or chocolate pasta, much less something like squid ink pasta. (Finding squid ink in Nebraska would be something of a challenge, I suspect.)

[Mike Nolan]

My personal opinion, as long as it still tastes like pie, it's pie, regardless of the shape.

However, at some point a pie made in a casserole dish tends to be a crumble, buckle or cobbler, not because of the shape but because of the type of and placement of crust, and that affects the taste. Now, I'm all up for a good peach cobbler, apple crumble or blueberry buckle, but the taste and mouth feel is different.

[Mike Nolan]

Not really a goof, some very experienced chefs (but not pastry chefs, I think) refer to the French meringue ones as 'macaroons'.

But anything that gets us talking is good. 🙂

[Mike Nolan]

I haven't tried making any of them, but if you google 'dairy free coconut macaroons' you'll get several recipes. (I always thought they were gluten-free, kosher for Passover and dairy-free.)

Another homemade coconut candy I like but don't get often is chocolate haystacks. I've never made them but several people in my home town used to bring them to bake sales. (I haven't been to a good bake sale in years, they're kind of falling out of fashion in the schools due to issues with food allergies and a few unfortunate food poisoning incidents.)

Since my wife won't eat coconut, I seldom have it in the house. I always get all the coconut candies in a box of chocolates, though these days candies are not on my wife's diet.

[Mike Nolan]

When I see the word 'macaroons' (rhymes with 'tunes'), I always think of the coconut goodies that show up mostly around Passover. (And I love coconut cookies.)

I prefer the French word 'macarons' (falls in between rhyming with 'johns' and 'lawns', there's no real equivalent in English, you have to sort of swallow the vowel) for the meringue-like cookies made with almond flour. When you get them just right, the inside is deliciously creamy.

What spelling and pronunciation do folks prefer?

[Mike Nolan]

The recipe my wife likes so much also uses toasted almond slices or slivers. (Toasting them for 4-5 minutes at 350 makes a huge difference in flavor.)

[Mike Nolan]

I wonder how your chicken salad with grapes recipe is compared to the one my wife likes, which also has mandarin oranges and lemon juice? (Yes, I've posted it.)

[Mike Nolan]

I made my birthday cake (buttermilk yellow cake with Lyle's Golden Syrup added to give it a 'burnt sugar' color and taste.)

[Mike Nolan]

Here's the current list of recipes uploaded from the KAFBC by the original poster, there are 186 original posters represented. I limited the name to 20 characters, there may be a few that got truncated.

by 4paws2go 10
by Altardee 4
by amc 1
by ancameni 23
by anna 15
by Annabelle's 35
by annabelles lair 23
by anndyer 1
by annee 8
by annie9235 2
by annzie 10
by barefootbaker 1
by beabaker 9
by Beachdee 35
by Bellesaz 4
by berwynbaker 2
by beths100 1
by bettina 54
by bettina and naug 1
by biglakejudy 14
by bivs99 17
by bmwat1 9
by bocca 40
by bocca and pie cr 1
by breadcetera 2
by brianjwood 287
by bunnyengle 1
by bwhite50 1
by Calico 17
by camellia 1
by Carla 16
by caw0127 1
by chainsaw 1
by chard 4
by chiara 10
by christine 1
by Cindy Leigh 15
By Cook's Illu 1
by cooking 202 1
by cooking202 7
by cooksgirl 10
by cowgirl 28
by cupcake princess 1
by cwalde 53
by cwcdesign 7
by Cyndiok 39
by Dachshundlady 33
by danator02 3
by daphnewoman 2
by ddoug 15
by debb 1
by donperley 2
by dough-re-me 1
by dsal 1
by dvdlee 101
by DvdLee by dvdlee 1
by ecc 1
by elmojabr 5
by elsa 6
by feline 1
by foodguy 1
by franciepad 28
by frick 67
by furbie 2
by geminilionj 1
by GinaG 8
by glory 40
by gnancy 5
by goodbaking 1
by grandmoogie 3
by Granny 5
by grizzlybiscuit 19
by hickeyja 15
by hstrybuf2 1
by iluvapps 1
by isand66 1
by itself!) by dvdl 1
by jackie/florida 1
by Janiebakes 51
by janloew 1
by jej 96
by jgortney 2
by jim.roush 1
by jock 2
by joe2wheels 1
by jpk 1
by jssjfs5573 1
by judel 11
by judiec 2
by judy/mass 4
by judygwen 1
by julie t. 2
by justjasmine 2
by k.rose 3
by Karen Noll 24
by Kathyd 9
by kathyfromkansas 5
by kew 3
by Kimbob 58
by kittykat3308 4
by knead2quilt 3
by lab 1
by lahotfoot 1
by lct 1
by lemonpoppy 2
by lindsayhobbs 1
by lisagail1070 1
by Livingwell (Pene 1
by ljgriffith 1
by Lorraine 1
by lsb 28
by macy 14
by madaboutmadelein 2
by maggiez 1
by MangoChutney 4
by martibeth 4
by meghildreth 3
by micki/nm 3
by mike nolan and r 1
by mkd1961 1
by mollybelle 1
by mona15851 1
by Mrs Cindy 14
by Mrs. Cindy 5
by mrs.chiu 5
by MrsM 34
by msbb 1
by msbelle 37
by mum 1
by Mumpy 12
by murray 1
by naschol 1
by naughtysquirrel 27
by ncgnet 5
By Nick Malgieri by 1
by nloxford 27
by nonnie 1
by omaria 5
by PaddyL 31
by paisleypark20 2
by pammyowl 3
by pat88 13
by patsacookn 6
by Pen1954 1
by Petra (OBC) 4
by Pmiker 3
by polackeo 1
by psycnrs1 22
by randyd 10
by rbtrout 1
by Reagan 29
by Reagan and lorra 1
by RevZiLLa 1
by romanekr 1
by rouvi 1
by sandi81 17
by sandra Alicante 6
by sarahh 13
by sas 2
by schoolbaker 1
by serendipity 2
by sheryle 36
by siamuse 1
by skeptic7 1
by srizilla 1
by Stone Soup Girl 1
by sue/theviewfrom. 1
by Susan Purdy by e 1
by sweetielola 40
by sweitzer 1
by tarrka1089 2
by Teachingcotton 6
by TheSuburbanSoapb 1
by trk 1
by tutfruti 1
by Twin2 27
by Twin2sTwin 11
by Uninvited Guest 17
by Used2BMoomie 17
by Virginislander 27
by wendyb964 1
by wharrison 1
by wickedgoodyarn 3
by Wingboy 25
by wonky 1
by Zen 21

[Mike Nolan]

No big price fluctuations with the powdered vanilla.

Well, not yet anyway. But if there are supply issues in the vanilla bean market, eventually those will make their way to powdered vanilla, assuming it's made from vanilla beans.

Isn't it funny how 'plain vanilla' is code for dull and unimpressive when true vanilla flavor is both expensive and exquisite when done right?

10 most expensive food ingredients (Saffron is only #2)

[Mike Nolan]

Somehow all these price changes (chocolate, coffee, vanilla, etc) never seem to make it into the official inflation numbers.

Soup crackers (aka saltines) have nearly doubled in price in the last several years. I used to pay about $1.50 a box, now it's more like $2.95.

Meanwhile, wholesale milk prices are so low that farmers are dumping milk in the fields and the government is buying surplus cheese (at premium prices, I'm sure), but the cost of a pound of butter seems to be soaring.

[Mike Nolan]

I haven't found a tool for listing recipes (eg, a single forum category) by poster, but if you click on someone's member profile you can get a list of all the threads they've started, which will include ones in the 'recipes' category.

I'll keep looking but some refinements might have to wait until 2017, when I'm retired.

I'll try to get a new list of recipes by original poster on the KAFBC posted this evening.

[Mike Nolan]

I have to admit that I don't 'get' English Muffin bread. It looks vaguely like English Muffins, it doesn't taste at all like them.

This recipe sounds kind of messy, I hope someone tries it and reports back.

[Mike Nolan]

Thanks, everyone. The cake just went in the oven, it's a buttermilk yellow cake but with some Lyle's Golden Syrup in it, which gives it a flavor similar to a burnt sugar cake.

I'll make a Texas Sheet Cake around our 44th anniversary in 2 weeks, sending most of it into my wife's office. My wife has been handing out the 'My Nebraska Kitchen' business cards I had printed up at her office, she says a number of her co-workers are following the site, though I haven't seen any of them join our discussion group yet.

• This reply was modified 8 years, 2 months ago by Mike Nolan.

[Author]

Posts