Mike Nolan
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I buy KAF's pastry flour, otherwise I'd probably use Gold Medal unbleached flour as well (I keep it in the freezer until I open the bag.) I've tried whole wheat pastry flour (the only pastry flour I can find in local stores) in a pie crust a few times, didn't care for it.
The black cocoa sounded interesting, that may be on my KAF wish list. I bought some lemon powder from them a while back, I used it in the frosting for the Eclipse cookies I made in August.
We did most of the catering work for our son's wedding, which was in our back yard (on a very hot 4th of July), but the cake came from someone who does wedding cakes professionally.
The 'Elegant White Cake' recipe in the KAF cookbook is pretty good, but making a tiered cake (and especially decorating it) is beyond our skills and patience. If you've never read the Susan Reid blog on making buttercream frosting, I highly recommend it. See Buttercream Frosting
I've considered taking the cakes course at SFBI, but what I really want to take is the weekend course on baguettes or the week-long bread course that includes baguettes. But I need to get in better shape, doing the Chocolate Academy course in Chicago a year ago was VERY tiring.
My eyes are old, weak and tired, I had to read your post at least twice before I saw that there was a link to Rosie's book. I may have to see if I can tweak the default template to make links easier to recognize. (That's one reason why I often write: See this link: XXXXX)
Having spent 20 years in the publishing industry, I'm well aware of intellectual property rights issues and try to respect them as best I can.
Can you post the recipe or a link to it?
September 19, 2017 at 11:56 pm in reply to: What are You Cooking the Week of September 17, 2017? #9097I also took some of the boiled beef from making stock and it is soaking in barbecue sauce overnight. Since I can't get Heinz Sloppy Joe Sauce any more (Manwich has garlic in it), this may be what we eat instead of Sloppy Joes from this point on.
September 19, 2017 at 3:58 pm in reply to: What are You Cooking the Week of September 17, 2017? #9091Today I'm making a big pot of vegetable beef soup.
Interesting article. However, the link to the Queen's favorite dessert doesn't seem to bring up the right recipe, here's another link to Chocolate Biscuit Cake.
I note that he rests his pasta dough anywhere from 2 hours to overnight.
I do agree with him in one respect about pasta machines, they can lead to overworking the dough. Pasta, like any wheat dough, develops gluten, and like a pie crust, overworking the dough leads to tough pasta.
September 17, 2017 at 9:26 pm in reply to: What are You Cooking the Week of September 17, 2017? #9083Made Boeuf Bourguignon with spaetzle and popovers to go with the 2 pies I baked yesterday. Also made Thousand Island dressing from scratch.
September 15, 2017 at 8:44 pm in reply to: What are You Baking the Week of September 10, 2017? #9068I'm working on making an apple and a cherry pie, both for dinner Sunday, our 45th wedding anniversary. What we and our guests don't eat will go into my wife's office on Monday.
September 15, 2017 at 8:01 pm in reply to: What are You Baking the Week of September 10, 2017? #9067If you can find fresh (current crop) Golden Delicious, you might try those. (IMHO they don't store well, so I only use them when I'm pretty sure they're fresh.)
September 15, 2017 at 3:07 pm in reply to: What are You Baking the Week of September 10, 2017? #9064I think the usual ratio is 2 tablespoons per cup for light brown sugar, double that for dark brown.
September 15, 2017 at 2:18 pm in reply to: What are You Cooking the Week of September 10, 2017? #9062Today I'm making beef stock, starting out by roasting several pounds of shank bones that I got from a vendor at the farmer's market, plus assorted scraps and left over pieces from beef cuts that I've bought and cut up over the past several months. I buy relatively large cuts, usually in the 1.5-3 pound range, and try to get 2 or 3 meals plus scraps for stock out of them.
I roasted the meat for an hour, then threw chopped onions, celery and carrots on top for another 2 hours, I like the flavor that roasting the aromatics adds to the stock.
Either those are really big radishes or he didn't plant very many. 🙂
My mother used to plant a row of radishes that was a good 20 feet long. Since they're a fairly fast crop, we'd be eating them by the bowlful for several weeks.
September 13, 2017 at 5:17 pm in reply to: What are You Cooking the Week of September 10, 2017? #9044My wife defrosted the freezer over the weekend, so I had 10 pounds of chicken thighs and legs to use up, so I made a big pot of chicken stock, most of which I'll freeze for soup later this fall. Not sure what I'll do with the chicken meat, maybe a batch of soup and some chicken salad.
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