Mike Nolan

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  • in reply to: Kid Pizza Needs Some Help #1553
    Mike Nolan
    Keymaster

      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, 9 months ago by Mike Nolan.
      • This reply was modified 8 years, 9 months ago by Mike Nolan.
      in reply to: The Best Scones by PaddyL #1520
      Mike Nolan
      Keymaster

        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.)

        in reply to: Nut Cracker or Sheller #1516
        Mike Nolan
        Keymaster

          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, 9 months ago by Mike Nolan.
          • This reply was modified 8 years, 9 months ago by Mike Nolan.
          in reply to: Barley Flour #1515
          Mike Nolan
          Keymaster

            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.

            in reply to: Bread we had in Italy #1509
            Mike Nolan
            Keymaster

              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, 9 months ago by Mike Nolan.
              in reply to: Happy Birthday Kidpizza!!! #1502
              Mike Nolan
              Keymaster

                I hope you're reading this, Cass, so you know how much we all appreciate you. Happy birthday!

                in reply to: Bread we had in Italy #1492
                Mike Nolan
                Keymaster

                  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!

                  in reply to: What Did You Bake the Week of June 5, 2016? #1486
                  Mike Nolan
                  Keymaster

                    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, 9 months ago by Mike Nolan.
                    • This reply was modified 8 years, 9 months ago by Mike Nolan.
                    • This reply was modified 8 years, 9 months ago by Mike Nolan.
                    in reply to: What Did You Bake the Week of June 5, 2016? #1479
                    Mike Nolan
                    Keymaster

                      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! 🙂

                      in reply to: Bread we had in Italy #1423
                      Mike Nolan
                      Keymaster

                        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, 9 months ago by Mike Nolan.
                        • This reply was modified 8 years, 9 months ago by Mike Nolan.
                        Mike Nolan
                        Keymaster

                          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.

                          in reply to: Italian Measuring Spoons #1409
                          Mike Nolan
                          Keymaster

                            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, 9 months ago by Mike Nolan.
                            • This reply was modified 8 years, 9 months ago by Mike Nolan.
                            • This reply was modified 8 years, 9 months ago by Mike Nolan.
                            • This reply was modified 8 years, 9 months ago by Mike Nolan.
                            in reply to: Bread we had in Italy #1405
                            Mike Nolan
                            Keymaster

                              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, 10 months ago by Mike Nolan.
                              • This reply was modified 8 years, 10 months ago by Mike Nolan.
                              in reply to: Bread we had in Italy #1276
                              Mike Nolan
                              Keymaster

                                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.

                                in reply to: Italian Measuring Spoons #1272
                                Mike Nolan
                                Keymaster

                                  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, 10 months ago by Mike Nolan.
                                Viewing 15 posts - 7,351 through 7,365 (of 7,462 total)