Mike Nolan

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  • in reply to: The Baking Circle is gone, in part #599
    Mike Nolan
    Keymaster

      The KAF home page no longer has a link to a 'community' page.

      in reply to: Giant Flour Recall #594
      Mike Nolan
      Keymaster

        As best I can tell, the USDA says cooking foods to an internal temperature of 165 degrees should kill E. Coli. Bread is usually cooked to a 190-200 degrees internal temperature.

        With my wife on a low-carb diet, I don't use nearly as much flour as I used to, I think I have at most one unopened bag of flour in the pantry at the moment, and none of my flour canisters have GM flour in them at the moment (because I ran out and haven't replaced it yet.) I use GM mostly for products where I want a lower protein content than KAF AP.

        • This reply was modified 8 years, 10 months ago by Mike Nolan.
        • 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: Giant Flour Recall #588
        Mike Nolan
        Keymaster

          I wonder what fraction of their annual flour volume 10 million pounds represents? (According to government sources, Kansas alone produces 10.8 million TONS of wheat a year.) I also wonder if the recall affects flour for commercial use? I'll have to ask my neighbor (he manages the local Sysco office.)

          As I read the notice, it is still possible other brands of flour could be affected, because apparently what the epidemiologists found was that SOME of those affected made products with flour, SOME of those flours were from General Mills and SOME of those affected ate raw dough or batter. There's no direct indication that flour, much less GM flour, was the source of the E. Coli.

          By the time most recalls are issued, a high percentage of those foods have already been consumed, but I do wonder how GM plans to dispose of potentially several million pounds of recalled flour?

          • This reply was modified 8 years, 10 months ago by Mike Nolan.
          • This reply was modified 8 years, 10 months ago by Mike Nolan.
          • This reply was modified 8 years, 10 months ago by Mike Nolan.
          • 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: What is Your Go-To Recipe for Cinnamon-Swirl Bread? #581
          Mike Nolan
          Keymaster

            I haven’t made it in a LOOONG time, but I have a recipe for cinnamon raisin bread posted in my recipes here. I’ve used sour cream, applesauce, yogurt and various combinations of the three. They’re all good. The KAF Vermont Maple Oatmeal bread is pretty good, too.

            See Raisin Bread.

            • This reply was modified 8 years, 10 months ago by Mike Nolan.
            in reply to: Memorial Day Potato Salad #567
            Mike Nolan
            Keymaster

              Anyone who's taken a food safety course would say that potato salad shouldn't be left out for hours, regardless of the dressing used. Food left out is in the danger zone (40-140 degrees.)

              in reply to: Memorial Day Tribute in Our Small Town #561
              Mike Nolan
              Keymaster

                It's days like today that I miss living in a small town. Memorial Day was a big celebration, there would be a parade with a couple of marching bands, we'd all walk over to the cemetery for a memorial service with "Taps".

                The members of the marching bands got a free treat at my grandfather's drug store soda fountain afterwards, so my brothers and I would work behind the counter for an hour or so to handle the traffic. My grandfather would close the store at noon, and we'd pile in his car for the drive out to the cabin my grandfather had outside of town, have lunch, and spend an afternoon getting the cabin ready for the summer.

                The professional politicians have control over the Memorial Day activities in Lincoln, I don't know anybody who attends other than maybe the families of those who died in the services, and probably not most of those.

                • This reply was modified 8 years, 10 months ago by Mike Nolan.
                Mike Nolan
                Keymaster

                  I'll have to see if any of the stores around here carry it. Thanks.

                  in reply to: Memorial Day Potato Salad #534
                  Mike Nolan
                  Keymaster

                    I used some on some roast chicken the other day. Many Mediterranean dishes use celery seed, which was also used to treat a lot of illnesses and is said to be a natural mosquito repellent.

                    I added a picture to the recipe, you can see that there's quite a bit of celery seed visible.

                    in reply to: Memorial Day Potato Salad #529
                    Mike Nolan
                    Keymaster

                      Yes, it has a lot of celery seed in it. I actually added more after the first sample. When I make barbecue sauce, I use a lot of celery seed in it, too.

                      I've posted a picture and cut the recipe back to 1/8 cup celery seed, though more is better IMHO.

                      • This reply was modified 8 years, 10 months ago by Mike Nolan.
                      • 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: What Did You Bake the Week of May 22, 2016? #526
                      Mike Nolan
                      Keymaster

                        With a name like 'Old Milwaukee Rye', I was wondering if it would have beer as an ingredient.

                        I don't know that I've ever seen a rye bread recipe that called for beer, but I've seen it in other breads, so it sounds feasible.

                        in reply to: Arsenic in rice #517
                        Mike Nolan
                        Keymaster

                          Because arsenic is naturally occurring, rice has always had arsenic in it, as do most leafy vegetables. PUT THAT KALE DOWN, LADY, AND BACK AWAY FROM THE REFRIGERATOR!! 🙂

                          These days they can measure chemicals in concentrations as low as one part per trillion. So, no matter what you're eating, there's probably a 99.9% chance it contains something that some list says is bad for you.

                          Moreover, nations with a diet largely based on rice often have a healthier population than the United States does

                          • This reply was modified 8 years, 10 months ago by Mike Nolan.
                          • This reply was modified 8 years, 10 months ago by Mike Nolan.
                          • 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: Arsenic in rice #515
                          Mike Nolan
                          Keymaster

                            This article seems to suggest that this isn't a major heath risk:

                            Arsenic in Food

                            in reply to: What Did You Bake the Week of May 22, 2016? #509
                            Mike Nolan
                            Keymaster

                              They look tasty, Lenny, what recipe are you using?

                              Mike Nolan
                              Keymaster

                                I was looking at Napolean gas grills today. (Our 20 year old Ducane still functions but needs a bunch of work, including new burner tubes, and it might be easier just to replace it.)

                                Some of them have lights on the inside of the lid.

                                A few years ago, outdoor grills with ovens in them were all the rage, I'd be interested in that for summertime baking, but that trend seems to have died, I haven't seen an outdoor gas grill with an oven in it recently.

                                • This reply was modified 8 years, 10 months ago by Mike Nolan.
                                in reply to: The Baking Circle is gone, in part #488
                                Mike Nolan
                                Keymaster

                                  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.html

                                  • This reply was modified 8 years, 10 months ago by Mike Nolan.
                                  • This reply was modified 8 years, 10 months ago by Mike Nolan.
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