Mike Nolan
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We had loaded potato soup, with cheese, sour cream and bacon.
I use canola oil (or a mix of oils) in my honey wheat bread as well. I tried it with butter a few times, didn't like it as much that way. But I make some other breads where butter is definitely the right option for the fat.
I have a chef's beanie (and short hair, what there is of it), but I wear it because it keeps me from sweating on the food. I won't wear a toque because I don't think I've earned the right to wear one.
In our kitchen, which is 17 x 18 with a center island, the gas range/electric oven is on the west wall and the refrigerator/freezer are on the east wall. There's a prep sink on south side of the island, an electric cooktop on the north side and the cleanup sink and dishwasher are on the north wall. The south, west and north walls and island areas that don't have appliances all have counter space. There's also a two-drawer under-cabinet refrigerator to the right of the prep sink for fruits and veggies.
IMHO the 'work triangle' concept is either flawed or poorly executed in many kitchens.
I tend to think in terms of heat flow and wet/dry. Items that are designed to generate heat should not be very close to items that are designed to generate cold. Dry ingredients should not be stored near things that produce heat (by design or as a byproduct, like a dishwasher) or that use water.
I may still have a block diagram of our kitchen, if so I'll see if I can post it. Several chefs who have worked in it (catering events) have said it was very well designed for working efficiently.
That will not be a double-acting baking powder, for that you need something that doesn't start to generate gas until it is heated.
They write as if leaf lard is something you can find in a grocery store, not in any grocery store I've been in over the last 20 years!
We're planning creamed tuna on biscuits, sounds both warm and tasty.
I made oatmeal cookies using mini M&Ms instead of chocolate chips, and I am making another loaf of Austrian malt bread.
Maybe I should start an "Adventures with the Ankarsrum" thread?
Good idea!
Two things I'd be interested in are how well it works on very small batches and what the practical upper limit is on a batch. I know when I'd make Paddy's Double Crusty recipe in my 4.5Q KA, it'd come awful close to spilling out of the bowl.
Occasionally I have a need to make a 3X or 4X batch of challah dough, even a 2X of the recipe I use most (in BBA) has been know to climb up all the way up the dough hook.
Last Easter I tried to make a double batch of Hot Cross Buns, I wound up splitting it once it was fully mixed together.
I had chili, Diane had some potato soup, keeping warm as best we can.
white whole wheat (KA is now calling it 'golden') is said to be less bitter, but I've never really noticed a difference with it.
The primary recipe I make with whole wheat flour has a 1/4 cup of honey in it, that probably covers up any bitterness.
The temperature has started dropping here already, so I got some chili out of the freezer, enough for tonight and the weekend.
Len, if someone brought that pizza to our table at a pizzeria, I'd be quite pleased with it, you did a great job shaping, topping and baking it. Hope it tastes as good as it looks.
My basic rule of kitchen design is you can never have too many drawers. Making sure you have space for multiple people to move around, even with drawers (or the dishwasher) open is also key, There's 45 inches of space between the center island and the counters on either side of it.
Yes, this is a big kitchen 17x18 if I remember right.
Also our lower cabinets are a full 30 inches deep (countertop edge to wall)
and the upper cabinets have an interior depth of 14 inches.When I ran out of the baker's dry milk last year, I just bought some from Bob's Red Mill. Seems to work just fine.
I think what you don't want is the big box of Carnation, because it's very granular and IMHO smells awful. (And I don't even want to think about the taste!)
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