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Although the site says it is 'on vacation', I think I was able to find the recipe at a slightly different URL:
http://www.weirdstuffwemake.com/sweetwatergems/food/clamchowder.htmlAs noted in another thread, the edit button was kind of faint, so I changed the color code.
All I baked this week was Vienna Bread. I did, horror of horrors, buy hot dog buns the other day, because they were on sale and it's Memorial Day Weekend. Hot dogs and potato salad were standard fare on Memorial Day at my mother's house. (I'll make the potato salad tomorrow, because it is best if allowed to age for a day, and will post my reconstruction of her recipe, it's quite a bit different than any other potato salad I've had.)
The Chicago Style hot dog buns on the KAF site are OK, but still a bit heavy compared to 'real' Chicago hot dog buns, and they don't quite hold up to a 'loaded dog' the way a true Chicago dog's bun should. There's a shop in town that gets Vienna beef dogs and buns from Chi and that day-glow green relish that they use in Chicago, when I get desperate for a real Chicago dog, I go there. (There's a new chain restaurant in town called Freddy's that sells something they call a Chicago dog, but it's such a miss from the real thing, they serve it on what appears to be a New England Lobster Roll bun!)
I have dowels in several diameters that I use as rolling pins, because the ones with handles have never worked well for me. In pastry school, the instructor had two different diameter rolling pins for rolling out pie dough, as best I could figure it out, the stickier doughs got the smaller diameter one.
I have yet to figure out how to use one of those tapered French rolling pins. It always seems to me like the taper makes the middle too thin.
We've gotten about 2 inches of rain in the past 2-3 hours, but our weather usually tracks north of you. It's been raining all week and it looks like rain on and off for both of us through the weekend and into next week, wonder if it'll affect the Indy 500 on Sunday?
This weekend is my wife's annual Memorial Day Weekend garage sale, looks like it'll be a soggy one.
Very little of the Japanese Knotweed in the Pittsburgh area will be suitable for eating, the article even says the people harvesting it for restaurants go way outside of town to get it.
Tree of Heaven is a nasty smelling invasive plant, that and mulberry are things we fight constantly. Mint is another, the first year we were in this house we put in several types of mint, 19 years later we're still trying to get rid of it. Musk thistle is a big problem locally, especially in ditches along county roads, and one the weed control board will cite you for in a hurry.
I've heard it referred to as the gardener's dilemma: Anything prolific enough to make a good ground cover has the potential of taking over your entire yard.
Pork tenderloin has almost no fat in it these days, if there's any meat that has been bred to meet consumer preferences, it's pork!
A pork sirloin roast should have more fat on it. Boston Butt has a lot more fat, but has to be tied (or cooked in a net) or it falls apart, IMHO it's best for slow cooking and turning into pulled pork.
Yes, I make the dough in the KA mixer. I put in the dry ingredients, egg and oil, then dribble in water until it forms a dough.
I divide the dough into balls no more then about 4-5 ounces each. That way I'm not trying to handle a sheet of pasta that is 10 feet long. Use the slowest setting on the mixer. Start on the widest setting (1), put the dough through the rollers a couple of times, folding it in between passes, then move on to the next ball, but without the folds. (I drape the rolled out dough on cookie sheets on the counter, hanging off the edge.)
Then move up to setting 2, and start over. The book says to go to setting 4 or 5, I find 4 is plenty thin and I've been known to stop at 3.
I've got really thick countertops (butcher block) and most clamps won't go that wide, but I've been known to use a bar clamp from the shop, the kind that you can squeeze tighter work nearly anywhere.
