Mike Nolan

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  • in reply to: What are You Baking the Week of March 5, 2017? #6806
    Mike Nolan
    Keymaster

      Well, substituting 50% semolina for the flour in the Austrian Malt recipe was not very successful. The bread didn't rise as much as I would have liked and it is way too sweet. It is OK as a savory sandwich bread. like with roast beef, but I won't make it again.

      in reply to: Cookie ideas, please #6795
      Mike Nolan
      Keymaster

        I have made my mother's oatmeal crisp cookies without the chocolate chips, they're still very dunkable. And you can substitute raisins for the chocolate chips.

        My mother often made them with nuts, usually hickory nuts, but those are so hard to find these days. (I actually have two small bags of them, but I haven't put them in cookies yet.)

        For molasses cookies, Big Lake Judy's recipe is still the best I've found, and it's available here. And if you don't like molasses, substitute Lyle's Golden Syrup, you'll get a cookie unlike any you've ever had before! Lyle's is my secret ingredient for when I want something that will have a unique taste.

        in reply to: How to Make Saffron Rice ? #6794
        Mike Nolan
        Keymaster

          My wife is allergic to saffron, so I've never made it, but most recipes seem to use chicken stock instead of water, and maybe a little onion.

          in reply to: What are You Baking the Week of March 5, 2017? #6782
          Mike Nolan
          Keymaster

            I'm making a loaf of bread today, the Austrian Malt recipe but with 50% semolina flour. I haven't decided yet if I'm baking it free-form or in a loaf pan, probably the latter.

            in reply to: What are You Cooking the Week of March 5, 2017? #6779
            Mike Nolan
            Keymaster

              They had lovely (and BIG) red peppers at the store the other day at 3/$1.00, so I made some stuffed peppers tonight. I blanched the peppers after hollowing them out and filled them with a mixture of browned ground beef, some oatmeal and a bit of barbecue sauce and sprinkled cheese on top. 35 minutes at 350 covered, then another 15 minutes uncovered.

              in reply to: help finding recipes #6762
              Mike Nolan
              Keymaster

                I moved her post to the general forum, but I don't see a recipe that looks likely to be the one she was after. Maybe Sarah will remember it, but I haven't seen her online much lately.

                in reply to: Interesting Article on Garlic #6747
                Mike Nolan
                Keymaster

                  Some varieties of garlic are much stronger than others, and how you cook it also makes a difference. And then there's black garlic, which has been fermented.

                  (Just because I can't use garlic in my home cooking that doesn't mean I'm totally disinterested in it.)

                  in reply to: What are You Baking the Week of February 26, 2017? #6736
                  Mike Nolan
                  Keymaster

                    I tend to agree that 1-2 days of retarded fermentation is great for pizza dough. After 3 days, it starts to taste and act more like a sourdough.

                    in reply to: What are You Baking the Week of February 26, 2017? #6715
                    Mike Nolan
                    Keymaster

                      Well, I tried the snickerdoodles recipe my wife brought home, and they didn't come out anything like the sample she brought home, which was very flat and crisp.

                      I think I put in too much flour (it was specified by cups rather than by weight.)

                      A second problem was the baking temperature, 400. The sugar/cinnamon on the outside tasted and smelled burnt to me, so I lowered the temperature to 350 and increased the baking time.

                      I also started tinkering with the recipe, adding another egg, more oil and more sugar. At least now they're coming out crisp, but still not flattening much when they bake, but I think the extra egg was a mistake.

                      I stuck most of the dough in the refrigerator, I may try baking some more tomorrow, or I may write this batch off as a failure and see if my wife can get any advice from the person who gave her the recipe.

                      in reply to: The Unrisen #6693
                      Mike Nolan
                      Keymaster

                        I've done this a few times, myself. What I do is to make a yeast slurry, then work it into the dough, adding a little flour if needed to get the dough to firm up again. But usually you want to avoid a lot of additional kneading.

                        in reply to: What are You Baking the Week of February 19, 2017? #6688
                        Mike Nolan
                        Keymaster

                          Well, my experimental bread was good, but did not really pair well with last night's supper, beef stroganoff. Might be good toasted and spread with peanut butter or apple butter, though.

                          At first I didn't have enough water in it, but then I had too much and wound up adding some more flour, so I'm not sure of the exact proportions. Probably somewhere around 65-70% hydration. I used some barley malt syrup, I think maybe next time I'll leave that out, or replace it with honey.

                          Anyway, I wanted to try something new, so I did. It's good, but I think it could be better.

                          in reply to: Recipe for baked steak using cube steak, onions #6683
                          Mike Nolan
                          Keymaster

                            I haven't done a lot of baking in the last year, either.

                            in reply to: What are You Baking the Week of February 19, 2017? #6677
                            Mike Nolan
                            Keymaster

                              Yes, it's a bread recipe, and it just went in the oven, so it'll be ready for tasting in about an hour.

                              I"ve made sprouted wheat pancakes from Peter Reinhart's recipe, and a couple of sprouted wheat bread recipes, one we liked and one not so much.

                              in reply to: What are You Baking the Week of February 19, 2017? #6675
                              Mike Nolan
                              Keymaster

                                Today I'm working on developing a new recipe using bread flour, sprouted wheat flour and semolina.

                                in reply to: What are You Baking the Week of February 19, 2017? #6669
                                Mike Nolan
                                Keymaster

                                  I got started making gluten-free stuff because our daughter-in-law thought she has a gluten problem, but not celiac. (There appear to be at least five different types of gluten sensitivity.)

                                  In the process, we've discovered several things (like cornbread) that we like better as a gluten-free product. There are several gluten-free cookies on that list, too.

                                Viewing 15 posts - 7,036 through 7,050 (of 7,572 total)