[Mike Nolan]

Here's an updated list by original poster:

4paws2go 10
Altardee 4
ancameni 23
anna 15
Annabelle's 35
annabelles lair 23
anndyer 1
annee 8
annie9235 2
annzie 1
beabaker 9
Beachdee 35
Bellesaz 4
bettina 50
bettina and naug 1
biglakejudy 14
bivs99 17
bmwat1 9
bocca 40
bocca and pie cr 1
brianjwood 281
Calico 17
Carla 16
caw0127 1
chard 2
chiara 10
Cindy Leigh 15
By Cook's Illu 1
cooking 202 1
cooking202 7
cooksgirl 10
cowgirl 8
cwalde 53
cwcdesign 7
Cyndiok 39
Dachshundlady 33
danator02 3
ddoug 15
debb 1
donperley 2
dsal 1
dvdlee 101
DvdLeedvdlee 1
elmojabr 5
elsa 6
franciepad 28
frick 67
geminilionj 1
GinaG 8
glory 40
grandmoogie 2
Granny 5
grizzlybiscuit 19
hickeyja 14
isand66 1
itself!)dvdl 1
Janiebakes 51
jej 96
jgortney 1
jim.roush 1
judel 11
judy/mass 2
justjasmine 1
Karen Noll 24
Kathyd 9
kathyfromkansas 5
Kimbob 58
knead2quilt 3
lahotfoot 1
Livingwell (Pene 1
Lorraine 1
lsb 2
macy 14
mike nolan and r 1
mkd1961 1
Mrs. Cindy 5
MrsM 2
msbb 1
Mumpy 12
naughtysquirrel 3
nloxford 23
omaria 5
PaddyL 31
paisleypark20 1
pammyowl 3
pat88 13
patsacookn 6
Petra (OBC) 4
Pmiker 3
psycnrs1 22
rbtrout 1
Reagan 29
Reagan and lorra 1
rouvi 1
sandi81 1
sarahh 13
sheryle 36
siamuse 1
sue/theviewfrom. 1
Susan Purdye 1
tarrka1089 2
Teachingcotton 6
trk 1
tutfruti 1
Twin2 27
Uninvited Guest 17
Used2BMoomie 1
Virginislander 27
wendyb964 1
wharrison 1
wickedgoodyarn 1
Wingboy 25
wonky 1
Zen 21

We're over 1900 recipes at this point.

• This reply was modified 9 years, 12 months ago by htfoot.

[Mike Nolan]

I haven't seen a lot of posts from Sarah Wirth lately, but she is also a fan of the cooked flour frosting, maybe she'll add her recipe to this thread when she has time.

[Mike Nolan]

As I understand the history on the FAQ entries, they were originally a compilation of threads from the original BC, so putting them in the 'threads' category seems reasonable to me.

I'll see if I can get an updated list of recipes posted by original author later today.

[Mike Nolan]

Yeah, that's the 'modern' frosting (which I prefer), the 'classic' one is the cooked flour frosting. I tried that once, must have done something wrong because it didn't taste very good.

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

[Mike Nolan]

I'll try to get an updated list posted soon, but I've got a major project going live early tomorrow morning so it might not happen today. We're over 1800 recipes now.

[Mike Nolan]

Leaving it out for a half hour gives the yeast a chance to get busy, since yeast activity slows down at cooler temperatures, but I don't think it'll be a critical issue.

When you read American Pie, see if you can figure out how the really long pizza (like 6 or 8 feet long) is folded into and baked in an oven that is too small for it to fit, I'm still pondering how that works. If I ever make it back to Italy, I may have to go looking for that style of pizza. (The pizza we had in Turin was the standard round variety, delicious, and obviously very popular with the locals, we must have seen 200 of them go out the door during our two hour meal there.)

[Mike Nolan]

Which type of red velvet icing did you use?

[Mike Nolan]

So far I'm pleased with my new Canon T6i, but I haven't bought a telephoto lens yet. (Lenses are where photography can get really expensive. The Nikkor telephoto lens Sarah mentioned is a $950 lens, which is more than what I paid for my camera body.)

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

[Mike Nolan]

I don't drink wine much, either, but use it a fair amount in cooking. I have some Australian shriraz and cabernet/shiraz wines that are very good in dishes like coq au vin and beef bourguignon.

[Mike Nolan]

I haven't tried it on the oven racks yet, but I've got a spray can of Carbon-Off that removed 18 years of built-up carbon from the stainless steel backsplash on my stove better than hours and hours of scrubbing ever did, so I think it'd do a great job on the racks. I'll have to try that the next time I clean them (and if I do I'll try to remember to take before-and-after pictures.)

Carbon-Off is what professional kitchens use.

It's available at restaurant supply stores in both a spray and brush-on liquid form. Be sure to use gloves and eye protection in a well-ventilated area.

[Mike Nolan]

I may have to try this cake in a Boston Cream Pie, I think the flavors would go well. But it's pretty good plain, too, as I haven't bothered to frost it.

I made it with AP flour, I wonder if it would have a finer grain if made with cake flour?

I keep the baking soda in Tupperware containers, too. My wife was a Tupperware dealer years ago. One of her closest friends was also a Tupperware dealer before she passed away and another friend still is a Tupperware dealer, so we've kept up on the latest and greatest from Tupperware. Nearly all my flours are in Tupperware containers and we've got several cabinets in the kitchen devoted to Tupperware. I also use Tupperware and Ikea containers to freeze small portions of stock, so I've got a freezer full of Tupperware, too.

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

[Mike Nolan]

Baked a cake (see the 'semi-flopped cake' thread for details.)

[Mike Nolan]

Tried my hand at creating a tilapia recipe, since I hadn't found one I liked anywhere, came out good enough that I'm going to try it again tomorrow.

Melted some butter, added dried parsley and dill weed and some tomato sauce, then the fish, with a bit of salt and pepper. Sauce came out a bit too thick, but otherwise it was very good.

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

[Mike Nolan]

I unintentionally duplicated your oven issue by forgetting to turn the oven on until I had the batter in the pan. 🙂

Cake is out of the oven and it is delicious! The buttermilk definitely kicks it up
a notch from a standard yellow cake.

The batter came out thicker than I was expecting, and I don't think I got it even across the top, it's got an area that isn't quite as high, but it's not so much that it collapsed as that the batter probably wasn't as deep there. It didn't seem to collapse as it cooled.

My baking soda must be a couple of years old, we bought a big bag of it at Sams Club, I haven't had any problems with it.

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

[Mike Nolan]

I generally use 4.25 ounces per cup for AP flour and bread flour, you can always add more flour if the dough seems too moist. Cake flour is a bit lighter, whole wheat flour a bit heavier.

I've used this thin crust pizza recipe several times:
thin crust pizza dough

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