[Mike Nolan]

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.

[Mike Nolan]

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 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

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

Arsenic in Food

[Mike Nolan]

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

[Mike Nolan]

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 9 years ago by Mike Nolan.

[Mike Nolan]

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 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

As 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!)

• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.
• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

My guess is that their web developers missed their target date twice.

[Mike Nolan]

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.

• This reply was modified 9 years ago by Mike Nolan.

[Mike Nolan]

You can cut it back to a single tablespoon, but it will take even longer to rise. It might take as long as 4 hours, I'd recommend punching it down after 2 hours. It probably won't quite double, though.

In cool weather I usually put this dough in the warmest place I can find, which is on top of the computers in my office.

[Mike Nolan]

If you've got the knack for hand mixing pasta dough (a skill that has so far eluded me), you probably stop mixing in additional flour when it reaches the point where it looks and feels right. Holding back some of the flour might help when doing it in a mixer, but adding a little water is OK, too. Eggs are mostly water anyway.

I've always though tagliatelle needs to be thin enough to read newsprint through it, while fettuccine can be a bit thicker, because it usually gets a richer sauce.

A pasta skill I'd love to learn is pulling Chinese noodles. I took a course on making pot stickers and dim sum from the Confucius Institute at the University of Nebraska a few years ago, if they ever offer one on pulling noodles I'd sign up in a heartbeat.

[Mike Nolan]

Is it dishwasher safe? If so, that should take care of it, especially if your dishwasher has a sani-cycle setting. But if that'd melt or warp it, try soaking it in bleach for an hour or two.

[Mike Nolan]

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.

• This reply was modified 9 years, 1 month ago by Mike Nolan.

[Mike Nolan]

I find it is easier to bake it, cut it into portions for freezing and reheat those portions as needed.

[Mike Nolan]

Happy Birthday, Sarah! Stay dry!

[Author]

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