Mike Nolan

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  • in reply to: What are you Baking the Week of November 12, 2023? #41040
    Mike Nolan
    Keymaster

      I've now made the sourdough cheese cracker recipe 4 times, and 3 of them I forgot to add the butter until after I had shaped it and got it ready for the fridge. Fortunately, remixing it to add the butter doesn't seem to hurt the dough.

      I'll bake these in a few days.

      in reply to: What are you Cooking the Week of November 12, 2023? #41038
      Mike Nolan
      Keymaster

        I was told by one of the workers behind the grocery store meat counter (I wouldn't call them butchers) that their meat comes in mostly pre-cut and pre-packaged, though they do get some things that are primal cuts or sections, but usually boneless. And, oddly enough, they grind some of their own ground beef.

        About the only bone-in meat I see in the stores are ribs and some steaks (T-bone, Porterhouse and KC Strip.) Shanks and soup bones are usually available in the fall and winter but disappear come spring.

        Fareway Beef gets primals and will cut to order, including bone-in steaks. (A 1 1/4 to 1 1/2 inch T-bone cooks and tastes so much different than the usual 1/2 to 3/4 inch thick cut.)

        There's another high-end butcher shop (featuring Piedmontese beef) that opened on the other end of town and now has a location near us, though I haven't been there yet. And there's Del Gould, which caters mostly to the restaurants.

        in reply to: What are you Baking the Week of November 12, 2023? #41035
        Mike Nolan
        Keymaster

          I see hand dough recipes that use pate brisee, so it might depend on the recipe you used. With a hand pie, you wind up with a higher ratio of dough-to-filling than you do with a double-crust pie. Is it a dough you'd enjoy eating? Rolling a little sugar into the crust or using a glaze might help.

          in reply to: What are you Cooking the Week of November 12, 2023? #41032
          Mike Nolan
          Keymaster

            We had mac and cheese today instead of yesterday.

            in reply to: What are you Baking the Week of November 12, 2023? #41025
            Mike Nolan
            Keymaster

              I think there has to be a lot of rye in the dough (at least 50% of the flour) before there's much benefit to letting it age beyond the point where it is cool. 100% rye breads are more likely to call for a 24 hour wait.

              in reply to: What are you Baking the Week of November 12, 2023? #41024
              Mike Nolan
              Keymaster

                I've been building my sourdough starter up to get ready for another batch of cracker dough, probably tomorrow. This time I plan to roll them out to 1mm.

                in reply to: What are you Cooking the Week of November 12, 2023? #41023
                Mike Nolan
                Keymaster

                  We had waffles tonight, with the apple scrap jelly that didn't gel as syrup. Pretty good.

                  in reply to: Apples in Applesauce #41018
                  Mike Nolan
                  Keymaster

                    I can't find much on Sweet Emma, other than it being a Fuji-like apple.

                    in reply to: What are you Baking the Week of November 12, 2023? #41015
                    Mike Nolan
                    Keymaster

                      My mother used to save the end slices of store bread for making croutons.

                      in reply to: What are you Baking the Week of November 12, 2023? #41012
                      Mike Nolan
                      Keymaster

                        Fresh baked bread really should be allowed to cool so that it fully sets, but it just smells and tastes SO good when it's still warm!

                        It's funny, my wife and I will fight over who gets the heel of a freshly baked loaf of bread to eat warm, but once the bread is cool the other heel is the last part that gets eaten.

                        I think that's why we love epis de bles so much, each segment is like another warm heel.

                        in reply to: 2023 Garden Plans #41011
                        Mike Nolan
                        Keymaster

                          Around here homeowner can only legally take trapped animals 200 yards away before releasing them, as if that's going to stop them from coming back. Licensed trappers have other options.

                          in reply to: What are you Cooking the Week of November 12, 2023? #41005
                          Mike Nolan
                          Keymaster

                            Tonight's pot roast was good, but not as good as the one two weeks ago, this was a leaner piece of meat, and having less fat made a big difference. (It is nearly impossible to find bone-in 7 bone roasts anymore.)

                            in reply to: 2023 Garden Plans #41004
                            Mike Nolan
                            Keymaster

                              I think the golf course groundskeeper is in Caddyshack.

                              in reply to: 2023 Garden Plans #40999
                              Mike Nolan
                              Keymaster
                                in reply to: What are you Baking the Week of November 12, 2023? #40998
                                Mike Nolan
                                Keymaster

                                  There are many rye breads that need to mature for several hours for all the starches to gel properly. Some need 24 hours or longer.

                                Viewing 15 posts - 1,081 through 1,095 (of 7,567 total)