Mike Nolan

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Viewing 15 posts - 7,111 through 7,125 (of 7,369 total)
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  • in reply to: English Muffin Bread from Bernard Clayton #4663
    Mike Nolan
    Keymaster

      I have to admit that I don't 'get' English Muffin bread. It looks vaguely like English Muffins, it doesn't taste at all like them.

      This recipe sounds kind of messy, I hope someone tries it and reports back.

      in reply to: Happy Birthday Mike Nolan!! #4652
      Mike Nolan
      Keymaster

        Thanks, everyone. The cake just went in the oven, it's a buttermilk yellow cake but with some Lyle's Golden Syrup in it, which gives it a flavor similar to a burnt sugar cake.

        I'll make a Texas Sheet Cake around our 44th anniversary in 2 weeks, sending most of it into my wife's office. My wife has been handing out the 'My Nebraska Kitchen' business cards I had printed up at her office, she says a number of her co-workers are following the site, though I haven't seen any of them join our discussion group yet.

        • This reply was modified 8 years, 5 months ago by Mike Nolan.
        Mike Nolan
        Keymaster

          I made a pork tenderloin Friday night, with a sage rub. A nice break from steak and fish, which have been our staples for the past several months.

          in reply to: Dropping in to say Hi! #4609
          Mike Nolan
          Keymaster

            Maybe it's time for a followup-email to folks, I know Zen's site could use a boost and traffic here could be better, too.

            in reply to: Happy Birthday Mrs Cindy #4597
            Mike Nolan
            Keymaster

              Two of my computers got auto-upgraded to Win 10, I wish they were still running Win 7. (One of them seems to have stopped running completely now, so I've got a new W10 laptop from Dell I'm still breaking in.)

              We've got a Trader Joes about 8 blocks from here, I doubt I go there more than 2-3 times a year. Costco just announced plans to open their first Lincoln location about a mile from us (with some neighborhood opposition), that'd make it a lot closer than the nearest Sams.

              • This reply was modified 8 years, 5 months ago by Mike Nolan.
              in reply to: Hummingbird migration fun #4596
              Mike Nolan
              Keymaster

                We put the feeders out two weeks ago but I've only seen a hummingbird 3 or 4 times. Maybe they're just heading south later than normal?

                in reply to: Dropping in to say Hi! #4588
                Mike Nolan
                Keymaster

                  Glad to see you pop in, you know we all worry about each other when people disappear for a week or more.

                  in reply to: Flavored Pie Crust #4538
                  Mike Nolan
                  Keymaster

                    I've put sage in a chicken pot pie crust (hot water crust recipe), but I prefer to leave it out. A good pie crust has a mouth feel that herbs and spices can mess with.

                    Mike Nolan
                    Keymaster

                      I'd suggest you find another recipe, chocolate cream pie isn't that hard to make. You're basically making a pudding or a custard, with either egg yolks or starch (wheat flour and/or cornstarch) as a thickener, often both egg yolks and starch.

                      in reply to: Recipes uploaded from the BC, by original poster #4535
                      Mike Nolan
                      Keymaster

                        Of the 2250 recipes uploaded so far, over 1100 of them were uploaded by rottiedogs!

                        in reply to: Heard from Zen #4534
                        Mike Nolan
                        Keymaster

                          Congratulations on your retirement, I'm at 15 weeks and counting until mine.

                          in reply to: Dairy Foods and Fat #4498
                          Mike Nolan
                          Keymaster

                            Given how much the latest set of USDA nutritional recommendations has changed from what we all learned as the 'truth' back in the 50's and 60's (and how much some nutritionists say it still needs to change), Woody Allen could still turn out to be right!

                            One of the more vocal critics has said that the USDA's 'food triangle' may have been a major contributor to the obesity and diabetic trends we're seeing now.

                            in reply to: Increasing a bread recipe… A LOT! #4496
                            Mike Nolan
                            Keymaster

                              Salt and yeast are the ingredients you need to be most careful about when increasing a recipe, mostly because small measuring errors can get compounded in a large batch.

                              You could try putting the original recipe into baker's math and scale up using that.

                              I'd cut back on the yeast just because I think most recipes use more than what is needed anyway.

                              Hopefully the temple has a large commercial mixer you can use. But if I was teaching a class like that, I think I'd have the large recipe of dough mixed up ahead of time (through the bulk rise and ready for shaping) but mix up a single batch to start the class off just so they can see what you're doing. If you time it right, the batch you make up during the class should be nearly ready for shaping around the time that the large batch is shaped, proofed and ready to go in the oven, so if you want to demonstrate a different braiding technique or something like a two layer celebration Challah or a ring, you can do that while the dough is baking.

                              Teaching a class like that sounds like fun, I wish I was close enough to assist.

                              in reply to: Nutritional Content… #4495
                              Mike Nolan
                              Keymaster

                                My wife uses http://myfitnesspal.com, which she thinks is still free. There's a 'premium' mode but I don't know what advantages it offers that would make it worth $10 a month or $50 a year.

                                We've put a number of recipes in, but the place to start a new recipe is not obvious, and she winds up searching for it half the time.

                                She used to use the one at Weightwatchers.com, but they've fiddled with their point system so much that we find their information useless these days, and I always thought it was poorly designed and difficult to use.

                                I used to use the one on about.com, but stopped using it because their food dictionary had too many errors in it. I'm not sure it's even there any more, if I search on 'nutritional analysis' at about.com I get links to a half dozen or so other recipe analyzers, but not theirs.

                                If you google 'recipe analysis' there are a bunch of them out there, but I can only comment about the ones we've had experience with.

                                in reply to: Dairy Foods and Fat #4488
                                Mike Nolan
                                Keymaster

                                  Since I started cooking with butter, my cholesterol levels have come down dramatically.

                                Viewing 15 posts - 7,111 through 7,125 (of 7,369 total)