Mike Nolan

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Viewing 15 posts - 7,171 through 7,185 (of 7,652 total)
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  • in reply to: Heard from Zen #6234
    Mike Nolan
    Keymaster

      There were problems at first, and right after your host moved to a different ISP, but it's been up every time I've gone there for the past several months, so I think they got it worked out.

      in reply to: Baking Crackers: My Latest Obsession #6233
      Mike Nolan
      Keymaster

        You should be able to find replacement wood strips at a hobby store, I've even seen them at hardware stores.

        For that matter, 1/16 of an inch is 0.0625 of an inch, and the thickness of a penny is 0.0598 of an inch, so if you tape a row of pennies to the counter, that should be really close to 1/16 of an inch.

        in reply to: Baking Crackers: My Latest Obsession #6231
        Mike Nolan
        Keymaster

          I love crackers, but I totally fail at making them! I think my biggest problem is getting them rolled out evenly so that they're evenly baked.

          in reply to: How ripe is too ripe.… #6228
          Mike Nolan
          Keymaster

            By the time bananas turn black, I think they're too liquid for baking, but I don't mash them unless they're REALLY firm, most of the time I just make sure they're breaking up decently as I throw them in the mixer.

            in reply to: I was wondering.…… #6217
            Mike Nolan
            Keymaster

              pmiker is another of the KAF BCers who joined here but hasn't posted, I think he wrote me once that he was having trouble getting a password to work.

              in reply to: I was wondering.…… #6216
              Mike Nolan
              Keymaster

                I used to keep a log of recipes I was tinkering with, along with our thoughts about each iteration, but I haven't done a lot of tinkering lately.

                However, my wife tends to enter any new recipe I make into My Fitness Pal's recipe analyzer, and I can usually remember any tinkering I do with a new recipe long enough to dictate it to her.

                I should probably start keeping a log again, if only for weight control purposes.

                in reply to: I was wondering.…… #6211
                Mike Nolan
                Keymaster

                  I can see advantages to both methods. I often have to think back to remember what I baked nearly a week ago. A weekly recap means starting a new thread each week, whereas a 'what are you baking now' thread might go on for weeks.

                  I also find if I bake or cook something truly new and interesting, I may not want to wait until next week to write about it. But sometimes my opinion of a dish changes after a few days. (For example, if nobody wants to eat the leftovers, that says something about it.)

                  in reply to: Still Posting at Baking Circle #6209
                  Mike Nolan
                  Keymaster

                    I appreciate your efforts to keep Zen's site going, I check it periodically but haven't posted there in a few months.

                    The My Nebraska Kitchen site is slowly gaining real subscribers, though most of them aren't posting yet. We're getting more spammers as well, most of them coming from Poland it appears. I deleted another spam post this morning and another half-dozen suspicious-looking new subscribers, all from Poland, as I recall.

                    We've got a few people from the old KAF BC who joined here when it first launched but haven't been active, including people like Paddy L. I'm thinking of doing a bulk mailing to all subscribers to see if I can nudge some of them from lurkers to posters.

                    in reply to: Dinner roll recipes in WSJ #6203
                    Mike Nolan
                    Keymaster

                      If you left the sugar out completely, i wonder if they'd be more like biscuits than muffins or rolls.

                      I've stopped experimenting with biscuit recipes, because my wife prefers Bisquick biscuits and they're so easy to make. About the only time we make biscuits these days is to serve with creamed tuna.

                      • This reply was modified 8 years, 8 months ago by Mike Nolan.
                      in reply to: Dinner roll recipes in WSJ #6201
                      Mike Nolan
                      Keymaster

                        Does greasing pans with butter make the outside of the product more tender than Crisco?

                        Butter has a somewhat lower melting point than Crisco, but there's so little of it used to grease a pan that I don't know if that would affect tenderness. I do it because I tend to prefer the flavor of butter over the flavor of Crisco in most baked goods. (My mother's Oatmeal Crisps cookie recipe is an exception to that rule.)

                        Why would self-rising flour make a recipe come together quicker versus one with baking powder or baking soda added?

                        in reply to: What Did You Bake the Week of January 1, 2017? #6185
                        Mike Nolan
                        Keymaster

                          I used Baker's Joy on something last fall and my wife said it left a taste she wasn't fond of.

                          in reply to: What Did You Bake the Week of January 1, 2017? #6180
                          Mike Nolan
                          Keymaster

                            When I make Texas chocolate sheet cake, I butter the pan then dust it with cocoa powder, it gives that extra burst of chocolate flavor. But I've never tried to take the cake out of the pan.

                            in reply to: What Did You Bake the Week of January 1, 2017? #6178
                            Mike Nolan
                            Keymaster

                              The pan grease might have worked better for you.

                              BTW, I found out recently that it CAN go bad if ignored long enough. I cleaned off my countertops recently and found some pan grease that must have been over a year old, it was moldy.

                              in reply to: What Did You Cook the Week of January 1, 2017? #6168
                              Mike Nolan
                              Keymaster

                                Wednesday we got back from two weeks on the road over the holidays, both of us with the dregs of a bad cold, so it's been mostly chicken soup and other easy to make comfort foods. Tonight I made a pot roast, it was excellent and the house will smell like pot roast for another 24 hours. 🙂

                                in reply to: What Did You Cook the Week of December 25, 2016? #6147
                                Mike Nolan
                                Keymaster

                                  That practice has been around for decades. Minimizing kitchen waste can be the difference between a profitable restaurant and one that closes due to sustained losses.

                                Viewing 15 posts - 7,171 through 7,185 (of 7,652 total)