[Mike Nolan]

I just posted a summary by original uploader on the BC, assuming that information was included in the subject header as 'by xxx'.

[Mike Nolan]

Posting Paddy's recipe would be great! Thanks.

BTW, we're closing in on having 500 recipes posted. That's only around a tenth of the member recipes that were on the KAF site before it shut down, and that doesn't count recipes that went MIA when they updated the site several years ago.

But it's a pretty good selection of recipes. Thanks to everyone who's contributed.

Looking at the Google Analytics data, I'm seeing a slight up-tick in referrals to our site from the search engines.

I'll keep creating blog posts, I think that's another good way to build up the site. I now have 5-6 of them in the works (including a holiday one for December.) Last night I was working on one about knife sharpening, complete with photos using my digital microscope.

[Mike Nolan]

I like barley in soup, but my wife doesn't, so I don't cook with it much, though I do use a little barley flour in some breads. (Right now I can make any kind of bread I want, as I'm the only one eating it.)

[Mike Nolan]

There's a tire dealership near me that posts witticisms on their sign, one they post frequently reads:

Family owned
shut up
no you shut up

Having grown up with 4 brothers and a sister, that sounds like a family to me!

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

[Mike Nolan]

We used to use a large wooden box with a hardware cloth bottom. Us kids would walk across the walnuts, sliding our feed to scrape off the green goo. This was not something you did with shoes you wanted to wear anywhere else, though.

[Mike Nolan]

I wonder if the walnuts they're referring to are English walnuts? Black walnuts are very hard and difficult to crack.

[Mike Nolan]

The peanut-contaminated flour recall has spread to Kelloggs, which has recalled 17 items, including some Keebler and Famous Amos products.

See Kelloggs recall

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

[Mike Nolan]

Recently I've been making the Clonmel Kitchens Doubly Crusty Bread, subbing butter for the oil and shaping/slashing/baking it like a Vienna Bread. We actually did a taste test on this recipe vs the Vienna Bread recipe in BBA, and the Clonmel Kitchens recipe won out. I don't know if PaddyL has posted that recipe here yet, I know she's been on the site a few times but hasn't posted or uploaded much yet.

I divide it into 3 loaves, each around a foot long after shaping. This makes a nice small profile slice, great for a sandwich; if I want bigger slices I make 2 bigger loaves. I usually freeze 2 out of 3 of them, because I don't eat as much bread as I used to, either.

With my wife on her 20 carbs a day diet, she's not eating bread at all these days, so I haven't made the honey wheat recipe in over a month.

[Mike Nolan]

Glad to see you made it through the gauntlet. It may be frustrating but it is an evil necessity these days to keep the spammers out, most of them coming from countries most of us probably couldn't find on a map. (I'm must be on at least a half dozen WordPress-driven sites these days, I think mine is kind of in the middle for Draconian-ness.)

There's a different card from me en route, Cass, might not get there until Thursday, though.

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

[Mike Nolan]

As scones recipes go, this one is not very sweet. Other recipes may have as much as 1/3 cup of sugar to 2 cups of flour. (But Southern cornbread recipes have little or no sugar in them, so it may be a geographical thing.)

[Mike Nolan]

Something like this may work for you:

http://www.northerntool.com/shop/tools/product_200442219

My mother spent hours every winter sitting at the kitchen table with a sad iron and a tack hammer cracking walnuts.

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

[Mike Nolan]

Barley has gluten proteins in it, but I don't know how much gluten it has relative to wheat. The USDA database says barley flour is 9% protein, while bread flour is 12%, so it may be similar to lower protein soft what flour.

As to sources, Bobs Red Mill and Arrowhead Mills both have it, and so do various online bulk sellers. Check the natural foods/health foods aisle at the grocery store. If you have a Mexican grocery nearby, look for Harina de Machica.

Because it is a low-volume product, it is usually more expensive than wheat flour. A typical price for a 5 pound bag online appears to be around $12, plus shipping. Honeyville sells a 50 pound bag for about $44, plus shippping.

[Mike Nolan]

The rosetta and the michetta stamps look similar, the difference is the rosetta stamp probably doesn't make as deep an impression, since it doesn't have gaps in it. Other than that, I think they'd be pretty interchangeable, and either would be fine with me.

We definitely want the cast aluminum one as opposed to the plastic one, though.

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

[Mike Nolan]

I hope you're reading this, Cass, so you know how much we all appreciate you. Happy birthday!

[Mike Nolan]

I'm in, for sure!

As I recall, it was the recipe in Italian towards the top of that thread that I tried and liked, though I could never get a hollow center.

I could order a dozen items off that Italian website!

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