Mike Nolan
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I would like to make the dough into rolls instead of loaves.. I guess that should be a no-brainer
Yes and no. While nearly any bread dough can be baked as rolls, producing truly superb rolls is a lot more than just dividing the dough into much smaller pieces. You have to play with the baking time and temperature, with shaping, etc. One technique that I haven't experimented with enough is chilling or even freezing the shaped rolls before baking them to produce a firmer crust.
With just 2 of us, I don't make dinner rolls a lot anymore, but I can still visualize the dinner rolls I had in a NYC restaurant over 20 years ago, quite possibly the best bread I've ever eaten!
Far too many fruits and vegetables are bred and grown for appearance and long shelf life in the store rather than for flavor. I'm not personally convinced that being 'organic' makes them taste better.
Tomatoes used to be one of the worst offenders in the winter, but recently we've been getting some Nebraska-grown hydroponic tomatoes in the winter that actually have some decent flavor to them.
Red Delicious apples are red, they aren't delicious.
I buy celery by smell, and I stopped buying full-sized carrots years ago because they're either bitter or woody, if not both.
Was at Sams Club yesterday, they've switched from 16 ounce size bottles of vanilla to 8 ounce bottles, priced from around $16 to $20 per bottle, with the McCormick brand being the higher priced one.
Artificial vanilla is still quite cheap.
I've been cutting back on how much onion I use when cooking, because my wife is concerned that her garlic allergy might develop into an allergy to the entire allium genus, including onions and leeks.
I made Vienna bread today, 2 loaves, cut both in half and froze 3 halves, should keep me in Vienna bread for a week or more.
I made banana nut muffins Monday night, and updated my recipe a little, adding some details and updating the yield.
It depends somewhat on the recipe (some recipes don't rise very much), but the general rule is to fill a pan between 2/3 and 3/4 full. I've found with some pans you can't trust what the maker says the capacity is, so I measure it with water.
I fill cupcakes to the 3/4 point, because I like a rounded top above the top of the pan or cupcake liner.
I prefer to add a little heavy cream if I have it (otherwise milk) to scrambled eggs, at the end so it stops the eggs from cooking further.
We've had a Meyer lemon tree for a number of years, though it's not doing well at the moment, having lost most of its leaves. Still has two small lemons on it, though. 3 years ago we got over a dozen Meyer lemons, much smaller than the ones Mrs. Cindy was sending out, though.
For a while we kept it in the kitchen window, which faces north, but it wasn't getting enough light there in the winter, so we moved it upstairs to a southern facing window.
I'm looking to replace it with a new one, probably next spring. I've been trying to get our local nursery to order one, but the owner seems reluctant to do that, so I'll probably just order one from Monrovia.
I made spaghetti squash with marinara and meatballs last night. This spaghetti squash was tastier than the last one I did, not sure if it was a function of ripeness and how well cooked it was, or if we're just getting used to the taste of spaghetti squash.
Your participation is not only quite welcome, it is very much appreciated.
Stopped at the local Costco yesterday, a 16 ounce bottle of vanilla extract (no brand name but packaged for Costco) was $26.99.
They also had unbleached organic AP flour in 10 pound bags as well as much larger bags of bleached AP flour.
You make muffins from a box?? Oh the Shame of it all! Where did we go wrong?
I'd sentence you to 3 lashes with a wet noodle, but you'd have to make noodles. 🙂
Seriously, though, glad you enjoyed what you made.
I think it's the first topic that really needed to be split, so I had to figure out what the tools were to do that. Not too bad, but not something I'd want to do every day.
Admin note: I split the discussion about mice off from the one about cooking Cinderella pumpkins.
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