[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 8 years, 6 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 8 years, 6 months ago by Mike Nolan.
• This reply was modified 8 years, 6 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.

[Mike Nolan]

According to the NAMP, skirt steak is from the plate primal cut. The skirt steak is the boneless diaphragm muscle from the 6th through 12th ribs. It's a flavorful cut of beef, but can be tough.

See https://en.wikipedia.org/wiki/Skirt_steak

It is often confused with flank steak, which is cut from further back on the underside of the steer and is the tail of the porter house and T-bone steaks, cut from the short loin primal.

The last several times I've done an eye of round, I started it at a high temperature (475-500) for about 15 minutes, then reduced the temperature to 150 and let it sit until it is 140-145 in the center, because I don't like roast beef too rare. (The recipe actually says to just turn the oven off, but I find that the temperature drops too much, probably an issue with oven insulation/ventilation.)

The only downside with this recipe is that you don't get much drippings for gravy, because eye of round is quite lean, so I make the gravy with roux and beef stock.

In hot weather, I'd generally do eye of round on the outdoor rotisserie.

The Wall Street Journal had an article recently which said that millenials are turning to jobs like being a butcher as more satisfying (if less lucrative.) I wish there was such a renaissance butcher near us! I grew up in a small town where the local butcher raised his own cattle for slaughter, he knew more about meat than any butcher I've been to in over 40 years.

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