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Friday is pizza night again.
Looks like a good crumb, though.
The crust doesn't have the small blisters you often see on sourdough bread.
I think even commercial kitchens have different design criteria now.
I remember reading about a chef who, when designing a new kitchen, first figured out where the dirty dishes would go (both from the back of the house and the front), then planned around that. Kitchen sanitation inspectors have told me that the biggest failures they see in kitchens deal with separating dirty from clean and wet from dry. Not keeping things at the right temperature is next on the list.
More of a quesadilla, I think.
We had salads again, needed a quick dinner because we had theatre tickets tonight to see Back To the Future - The Musical. Fun show.
It depends on what kind of bread you're making, for a yeasted loaf with a typical bread dough texture I don't think I'd bother, for a quickbread coating them with flour or cornstarch should do what it does for raisins, keep them from sinking to the bottom of the batter.
Coffee goes well with quite a few spices, but only if you like coffee. 🙂
Personally, I think coffee ruins the taste of chocolate, but a lot of people say it enhances the flavor of chocolate. (My guess is they also like coffee.) However, I also think chocolate and prune puree go well together in something like a ganache, so people probably think I'm just weird.
I think the clove might be a bit on the heavy side, I'm inclined to cut it in half. I usually use a ratio of 1 part clove to 4 parts cinnamon in things like Hot Cross Buns.
Clove, cinnamon and allspice are often paired together, nutmeg is a 4th spice that is often included, ginger sometimes is added as well, although I think it takes the whole spice blend in a different direction, as does cardamom.
I've had some breads with apple in them, I think the pieces have to be both small and fairly uniform in size to keep the results consistent.
I haven't made a full-sized pumpkin loaf, but I've made pumpkin shaped rolls. using string or dental floss during the bulk rising to get the grooves in it. The challenge is to get the strings off before baking without deflating the dough. (As I recall, the instructions I was using, which I found online, said to bake them with the strings on, but that made them even harder to remove without damaging the baked bread, the batch I made where I cut the strings off then added dough for a stem before baking them looked better.)
Putting a 'stem' on top is fairly easy, I'd be tempted to throw a little cocoa in the stem dough to give it some color. It would be small enough that it wouldn't have the characteristics of an auvergne or bonete, two cap-shaped breads.
You can use turmeric or annatto in the dough or in an egg wash to give it an orange hue without affecting the flavor much.
I'm hoping to try this recipe over the weekend.
My favorite is the lift that raises and lowers a stand mixer under the counter.
That's such a huge waste of space, and space is really the most expensive part of a kitchen, as well as the most used. (Appliance space, implement storage space, dishes storage space, floor space, counter space, food storage space, etc.)
The work triangle concept strikes me as great for minimizing walking space but terrible for isolating hot from cold, wet from dry, dirty from clean, for ensuring good ventilation, keeping the room temperature from getting too hot or cold, etc. An exhaust fan that vents outside is an absolute must to me.
Another key issue for me is if person X is using one part of the kitchen, can person Y get to other parts of the kitchen? The kitchen is the most actively used room in the house, and if there's more than one person in the house, there's a good chance there will be more than one person in the kitchen--a lot. (And that doesn't take into account guests, who often drift towards the kitchen.)
We did most of the layout of our house, including the kitchen and then had the architect figure out how to build the walls where we needed them and where to put things the stuff like water, drain and ventilation pipes. We spent a lot of time on the kitchen and surrounding spaces (butler's pantry, mud room, informal dining area), using a home design program that could render 3D views from any angle, and move the views to simulate moving through those rooms.
That was almost 30 years ago and the program we used (Broderbund 3D Home Architect) has been supplanted by newer programs that I haven't figured out how to use yet. 3DHA was great about moving walls a few inches.
The one thing we didn't do as well as we could was ask the question: How do we clean this area easily and properly? I'd have found a place for a rimmed stainless steel work counter for messy tasks like cutting proteins, and I would DEFINITELY have gone with a different floor tile surface! (Although now that it has been steam cleaned, it looks pretty good again.)
We had tomato and salami sandwiches tonight.
I had a big salad, Diane had an omelet.
I put the recipe into Carb Manager (I'm using both that and Nutritionix these days, Carb Manager has a more readily accessible food library, though it appears to have both user-entered foods and curated ones. IMHO it is a bit harder to use, and the recipe manager is a tad clumsy as there's no cut-and-paste option to build a recipe like in Nutritionix.)
Unmodified, it comes out per muffin (yield of 12) as:
31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 caloriesA mini-muffin is usually about 1/4 the size of a full muffin, so that'd be around 8 total carbs per mini-muffin, pretty similar to what banana muffins come in at.
Thinking about tweaking the recipe, as we are not coffee drinkers, I'd probably leave that out, maybe increase the cinnamon.
If I use carbalose and allulose instead of flour and sugar, that cuts total carbs (disregarding allulose) to 4.2 and net carbs (subtracting fiber) to 3.1
What I'm leaning towards is making a batch as mini-muffins leaving out the coffee but otherwise unchanged. Then if we like those I may play with the keto-friendly recipe a bit.
We had no-bread tuna melts again for supper. The tomatoes were all around 4 ounces, so I wound up using 4 of them. I doubt I will get a lot more tomatoes out of the garden, no fruit appears to be setting and the vines are pretty picked out. Still a number of small tomatoes (cherry/grape size) but probably nothing larger than 3 ounces and not many of those.
I'm going to try an experimental hydroponics setup for tomatoes over the winter, growing Italian Heirloom and something like Better Bush, both determinates. I planted the Italian Heirloom under the lights last week, they're doing fairly well, I need to start the other plants this week. This will be a Deep Water Culture system. (Aerogarden is also a DWC system, but a lot more automated.) I'll post photos when I get it set up.
I also started 12 more lettuce plants in the Aerogarden on Friday, they've all sprouted already.
I think the original concept was someone picks a recipe they have NOT done, makes it available to everybody else and then we all try it and share our results--what worked, what didn't, what we tinkered with, etc. (With our keto regimen, there are few recipes that I haven't had to tinker with to make keto-friendlier.)
Other concepts are also feasible. Make suggestions and let's see how others feel about it.
I'm making a batch of chicken stock from the remains of the rotisserie chicken.
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