[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, 7 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!

[Mike Nolan]

Sorry, but my wife promised the caterer she got her scones recipe from years ago that she would not redistribute it. (I have a French Onion soup recipe I got from my French teacher with the same conditions, because that's the conditions under which she got it from a chef in France, she's only allowed to give it to her students.)

But search for buttermilk scones on the net, there may be similar recipes out there.

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

I'm sure you know that Lemon Curd is a dangerous substance, you need to get rid of it as quickly as you can, I recommend getting rid of it with a spoon and a batch of scones! 🙂

[Mike Nolan]

Nice websurfing, Laura. $30 (more or less) is not an unreasonable price, but I wonder what shipping/import duties would be?

I need to print a portion of that webstore page out so that I can show people EXACTLY what I'm after.

• 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]

I made some bone-in chicken breasts that had been marinated in Marsala wine and mustard for 8 hours. I did them on the outdoor gas grill, since it was in the high 90's today.

[Mike Nolan]

These days I'm increasingly likely to measure small amounts of ingredients using my small digital scale, which weighs in 0.1 gram increments. I started doing this with pie doughs and filling, where I had the recipe in Baker's Math format.

I may try looking for a rosetta stamp at J. P. Graziano Grocery in Chicago, if anybody in this country knows where to find one, it'll be them.

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

Here's a thread on rosetta rolls that I don't recall from the last time I searched on that subject:

https://figjamandlimecordial.com/tag/homemade-rosetta-rolls/

It looks like she's trying the types of stamps more readily available in the USA.

I found remilled semolina flour on Amazon, if there was an Italian grocery store in town, I'd check there. Maybe I'll be able to find some when I'm in Chicago this fall or have my wife/son check the Italian grocery store in Monroeville PA when she's there later this summer. (They could have the right stamp, too, worth at least asking.)

• 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 I recall, the recipe in the middle of that thread (in Italian) made some of the best hard rolls I've ever made, even if I didn't get a hollow center like the original rolls.

[Mike Nolan]

Would they use metric measurements? Try searching for 'metric measuring spoons'.

Wasn't it Frick who was going to look around for a true Italian rosette stamp when she was there a year or so ago? Did any one save the 'Bread I had in Italy' thread from the old BC?

Followup: Rottiedogs has posted that thread. Thanks!

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

[Mike Nolan]

I'm hoping to coach him through getting signed on here soon.

[Mike Nolan]

I've got one that does 6 mini bundt cakes that we got for $1.00 at a garage sale, I just haven't had an excuse to use it yet. (I'm not sure the person selling it had ever used it.)

My wife is on an ultra-low carb diet this month, so I'm not doing a lot of baking and my cooking repertoire is somewhat restricted, too. (Her target is 20 carbs/day, that's one hot dog bun!) We've been having a lot of steak, not a lot of carbs in steak.

[Mike Nolan]

That's a big relief! Thanks for the update.

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