[Mike Nolan]

It was probably timing out, I had it set to allow editing for something like 10 days, so I set it to a very large number so posts are essentially editable forever.

In some online forums, allowing unlimited editing of posts leads to flame wars, but I don't honestly see that happening here.

• This reply was modified 8 years, 7 months ago by Mike Nolan.

[Mike Nolan]

I just raised the edit limit to a very large number, so if that's what was keeping you from editing the topic title, you should be able to edit it now.

• This reply was modified 8 years, 7 months ago by Mike Nolan.
• This reply was modified 8 years, 7 months ago by Mike Nolan.

[Mike Nolan]

If you actually managed to kill chives, you should go in the Gardener's Hall of Fame!

My mother had workers tear down her garage and build a much larger one covering up a large part of her garden, including the chive patch, and a year later they came up again about a foot from the new wall.

If you think there's something wrong with your chives, just get a small pot of them at a nursery and start over in a different part of your garden, in 1-2 years you'll have a thriving colony again.

[Mike Nolan]

If they didn't have 'by xxxx' in the title, they weren't in that list. There are about 40 of mine out there without attribution (which seems pointless if it's your own recipe). One of those is actually BigLakeJudy's molasses cookie recipe; I just corrected the title on that one to be consistent. (I also think that one's now out there twice, with rottiedogs having just uploaded it, too.)

There are a bunch of recipes out there with the attribution in the body, might be tricky to include them in the next list. Most of those appear to have it on line 2 of the body, which I might be able to break out. But if I can do that, it might make more sense to just write a quick program to update the subject header to add the attribution there.

I might not get to that right away, though.

• This reply was modified 8 years, 7 months ago by htfoot.
• This reply was modified 8 years, 7 months ago by htfoot.

[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, 7 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, 7 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, 7 months ago by Mike Nolan.
• This reply was modified 8 years, 7 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, 7 months ago by Mike Nolan.
• This reply was modified 8 years, 7 months ago by Mike Nolan.

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