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I think the link was there, but I just couldn't see it on the laptop I was using this morning, it shows up better on the big screen monitors in my office.
You're a lot closer to the nearest 'Clandestine Cake Club' location than I am.
It will be interesting to see how GBBO handles the transition from BBC to Channel 4. Losing 3 out of the 4 personalities could be more change than it can tolerate. I used to think of myself as a pretty good baker, but the weakest of the contestants on GBBO could bake rings around me.
This year will be the first year in a long time that I will be in town for the county fair. I'm not planning on entering anything this year, but I do think I'll make a trek clear across town (we're in SW Lincoln, the fairgrounds are in NE Lincoln) to see what the baking and photography entrants look like.
Acrylamide wasn't even discovered until 2002, so there haven't been a lot of studies on it yet.
The American Cancer Society seems to think the evidence is not yet conclusive. See https://www.cancer.org/cancer/cancer-causes/acrylamide.html and https://en.wikipedia.org/wiki/Acrylamide
It seems to be present when potatoes are cut up and cooked or fried at a high temperature (ie, potato chips and fries.)
There are cooking benefits to pre-soaking sliced potatoes or starting them at a low temperature (130-150 for 20 minutes), it may turn out there are health benefits as well.
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.
I don't see a link.
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.)
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.
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.
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.
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.
Today I made honey wheat bread.
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This reply was modified 8 years, 5 months ago by
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.
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.
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.
Please post it to our recipes section, so the next person who wants it can find it.
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.
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This reply was modified 8 years, 5 months ago by
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