[Mike Nolan]

It does look good, even if it did use a store-bought pastry crust. We made some savory tarts (including a quiche) in pastry class, I think we used a standard mealy pie crust (pate brisee) for them, but a pate a foncier (it has egg yolk in it) would be pretty good in a savory tart. We also made some tarts using puff pastry, I think that'd work well for this, too.

If you allow for 1 inch sides (I think my tart pan has 1/2 inch sides though), a 13x3 pan is about 75 square inches. If you allow 1" sides on a 9" pie pan, that's about 94 square inches, so you'd probably want to increase the amount of filling a little.

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

[Mike Nolan]

Go to a good office supply store, they should have pallet bands. I got a package that had 3 sizes in them, the largest are big enough to hold a 33 gallon trash bag on a large garbage can.

[Mike Nolan]

Buckwheat doesn't seem to me to have a lot of flavor, but I wonder if the bread also needed to be baked longer to let more of the Maillard process occur and generate flavor notes?

I should take some photos of my buckwheat crop, though, I've been postponing tilling it under because the flowers are pretty. Readers may remember that we put buckwheat and alfalfa in as a cover crop in the area we normally use for tomatoes. I'm not sure, but I think the buckwheat may have pretty much crowded out the alfalfa.

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

[Mike Nolan]

Oh, I hate it when I discover I've left a key ingredient out after it's too late to do anything about it.

I left the corn syrup out of a pecan pie once, I figured it out after I had spent several minutes carefully placing whole pecans on the surface of the pie in nice pattern. So I scraped out everything into a bowl, added the corn syrup, and put it all back in the pie plate, though I didn't bother trying to arrange the pecans in a pretty pattern the second time around. Aside from me, I doubt anyone noticed.

I once made a batch of cinnamon rolls and my wife discovered the next day that the milk I had scalded to go in the dough was still in the microwave! That batch of cinnamon rolls didn't rise quite as much as some, probably because the dough was on the dry side. Tasted OK, though.

[Mike Nolan]

The ratio of cake to frosting isn't changing that much for any one slice, because you get the full top and edge for each slice, it's just not as big. Yeah, there's less frosting on the outside edge, but more on the top towards the center. You want more frosting? Cut a wider slice.

This is kind of a mathematical paradox. If you normally get 12 slices from a cake and you use this method to produce 12 slices, there won't be frosting or cake left over so the cake-to-frosting ratio on average has to be the same.

I'm assuming that first full diameter slice is cut in half, so it's not that much different than a wedge of cake, just not triangular and smaller.

I agree with you about the rubber band, though, that sounds messy, and possibly unsanitary.

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

[Mike Nolan]

The last time I canned dill pickles, I used my 24 quart stock pot. We used to have one of those cheap aluminum canning pots, but we got rid of it. It takes a really long time to get 18-20 quarts of water up to a full boil, though.

I think the 24 quart pot would work on an induction cooktop, but the portable induction cooktop we have is far too small to set such a big pot on. They make commercial induction cooktops that would handle my big stock pot, right now I don't know where I'd put it. If we ever have to replace our electric cooktop (on the island), I'd have to think seriously about replacing it with an induction cooktop, even if it would mean we couldn't use some of our favorite pans on it.

I'm becoming a big fan of induction cooktops, although it is enough different from both an electric and a gas cooktop that it requires some re-education.

[Mike Nolan]

The take that CNBC had on this story today was that WalMart, which is lagging well behind Amazon, bought a business with a better model, better software and better managers.

[Mike Nolan]

My experience has been that a blind baked pie shell will stay good in the freezer for several weeks if well wrapped.

[Mike Nolan]

My wife made monster cookies using M&M S'Mores, they added an interesting flavor to the cookies (but they also made them not gluten-free.)

[Mike Nolan]

I made the tilapia with tomato sauce, dill and parsley recipe that I've been working on for my wife (she had been out of town for my earlier trials), she said it almost made the tilapia tolerable. (She much prefers orange roughy, but that's OK because I prefer salmon to tilapia myself.)

[Mike Nolan]

I'm still getting emails from KAF, but I seldom look at them, so I don't know if I saw one about free shipping or not.

[Mike Nolan]

I have not had as much trouble accessing Zen's site since it moved to the new host, but maybe the site owner interface has issues that users don't see.

[Mike Nolan]

OK, how do you do a 'no-bake' pie? Is it fried?

[Mike Nolan]

Here's an updated list by original poster:

4paws2go 10
Altardee 4
ancameni 23
anna 15
Annabelle's 35
annabelles lair 23
anndyer 1
annee 8
annie9235 2
annzie 1
beabaker 9
Beachdee 35
Bellesaz 4
bettina 50
bettina and naug 1
biglakejudy 14
bivs99 17
bmwat1 9
bocca 40
bocca and pie cr 1
brianjwood 281
Calico 17
Carla 16
caw0127 1
chard 2
chiara 10
Cindy Leigh 15
By Cook's Illu 1
cooking 202 1
cooking202 7
cooksgirl 10
cowgirl 8
cwalde 53
cwcdesign 7
Cyndiok 39
Dachshundlady 33
danator02 3
ddoug 15
debb 1
donperley 2
dsal 1
dvdlee 101
DvdLeedvdlee 1
elmojabr 5
elsa 6
franciepad 28
frick 67
geminilionj 1
GinaG 8
glory 40
grandmoogie 2
Granny 5
grizzlybiscuit 19
hickeyja 14
isand66 1
itself!)dvdl 1
Janiebakes 51
jej 96
jgortney 1
jim.roush 1
judel 11
judy/mass 2
justjasmine 1
Karen Noll 24
Kathyd 9
kathyfromkansas 5
Kimbob 58
knead2quilt 3
lahotfoot 1
Livingwell (Pene 1
Lorraine 1
lsb 2
macy 14
mike nolan and r 1
mkd1961 1
Mrs. Cindy 5
MrsM 2
msbb 1
Mumpy 12
naughtysquirrel 3
nloxford 23
omaria 5
PaddyL 31
paisleypark20 1
pammyowl 3
pat88 13
patsacookn 6
Petra (OBC) 4
Pmiker 3
psycnrs1 22
rbtrout 1
Reagan 29
Reagan and lorra 1
rouvi 1
sandi81 1
sarahh 13
sheryle 36
siamuse 1
sue/theviewfrom. 1
Susan Purdye 1
tarrka1089 2
Teachingcotton 6
trk 1
tutfruti 1
Twin2 27
Uninvited Guest 17
Used2BMoomie 1
Virginislander 27
wendyb964 1
wharrison 1
wickedgoodyarn 1
Wingboy 25
wonky 1
Zen 21

We're over 1900 recipes at this point.

• This reply was modified 8 years, 8 months ago by htfoot.

[Mike Nolan]

I haven't seen a lot of posts from Sarah Wirth lately, but she is also a fan of the cooked flour frosting, maybe she'll add her recipe to this thread when she has time.

[Author]

Posts