Mike Nolan

Forum Replies Created

Viewing 15 posts - 1,111 through 1,125 (of 7,561 total)
  • Author
    Posts
  • in reply to: What are you Cooking the Week of October 29, 2023? #40908
    Mike Nolan
    Keymaster

      The apple pie filling I used is cooked until the apples are 'bendable'.

      in reply to: What are you Cooking the Week of October 29, 2023? #40907
      Mike Nolan
      Keymaster

        We had creamed tuna on biscuits tonight. Yum.

        in reply to: What are you Baking the Week of October 29, 2023? #40903
        Mike Nolan
        Keymaster

          I use a digital caliper that I found at a bead shop (Shipwreck Beads in the Seattle area, biggest assortment of beads in the world!), it measures in 0.1 mm increments. Measuring something soft like cracker dough is a bit more challenging, but if you do it carefully I think it's accurate.

          The small sheeter doesn't take up as much space when it isn't being used, but I have a 24x48 stainless steel work table in the basement that I use for some baking projects, especially ones that need a lot of space. I'm planning to try rolling out strudel dough in the sheeter, then overlapping pieces when rolling up the strudel.

          in reply to: What are you Baking the Week of October 29, 2023? #40898
          Mike Nolan
          Keymaster

            I think I like the ones I rolled out to 1mm better, they're crunchy and despite being thinner seem more airy inside.

            So I think the next batch will all be rolled out 1mm thin. The good news is that means I get a lot more crackers from a batch, but it means more time on the sheeter and more batches in the oven. I may cut the total amount of dough by a third or so.

            in reply to: What are you Baking the Week of October 29, 2023? #40897
            Mike Nolan
            Keymaster

              The sourdough cheese crackers made with finely ground whole wheat durum flour are very different from those I made with coarsely ground winter red wheat. I am using twice the amount of cheese powder and I added about 3/4 of a teaspoon of salt, but none on top.

              in reply to: What are you Cooking the Week of October 29, 2023? #40896
              Mike Nolan
              Keymaster

                I have made an apple galette using the scottish oatmeal shortbread recipe (par-baked) in the KAF Whole Grains book as the base. It makes for a very interesting crust. I used to do it 2-3 times a year in a half sheet pan, but that's way too much these days, I'd have to scale the crust recipe down a lot.

                in reply to: What are you Baking the Week of October 29, 2023? #40890
                Mike Nolan
                Keymaster

                  I baked two trays of sourdough cheese crackers today, rolled to 2mm thick like last time, then took the scraps from trimming those trays and rolled them out to 1mm thick and baked those.

                  That way I can see how much different they are when I roll them out thinner.

                  in reply to: What are you Cooking the Week of October 29, 2023? #40886
                  Mike Nolan
                  Keymaster

                    We had left over pot roast for supper tonight, still tasty.

                    in reply to: What are you Cooking the Week of October 29, 2023? #40880
                    Mike Nolan
                    Keymaster

                      I found a recipe for caramel bourbon sauce, it's pretty much what I expected: sugar, water, cream and a small amount of bourbon.

                      So what I need to make is a batch of puff pastry.

                      in reply to: What are you Cooking the Week of October 29, 2023? #40872
                      Mike Nolan
                      Keymaster

                        No cooking tonight, we were invited to the dinner held by the wine teacher at the end of the term, at the Lincoln Country Club. (The LCC has always been one of the best restaurants in town, its reputation remains intact.)

                        Dinner was four courses, each paired with a wine: seafood, salad, meat and dessert.

                        I thought the dessert was the star of the show.

                        The menu described it as "baked apple + strudel filling + bourbon caramel sauce".

                        It was like an individual size jalousie, braided puff pastry and a filling of apples and caramel bourbon sauce, Very good, and something I think I may have to try to experiment with making.

                        in reply to: 2023 Garden Plans #40866
                        Mike Nolan
                        Keymaster

                          We missed out on the snow but got the cold, the expected high today is 38 and down into the teens overnight.

                          in reply to: What are you Cooking the Week of October 29, 2023? #40860
                          Mike Nolan
                          Keymaster

                            It's Monday, so we had mac & cheese. πŸ™‚

                            in reply to: 2023 Garden Plans #40859
                            Mike Nolan
                            Keymaster

                              It got down to about 23.5 here last night, and the vines that were looking pretty sad looked really bad today. But the person who helps us with our gardening usually spends a few hours here on Mondays, and she cleaned up the garden for us, so now the cages just look forlorn.

                              in reply to: What are you Baking the Week of October 29, 2023? #40856
                              Mike Nolan
                              Keymaster

                                I'm making the dough for another batch of sourdough cheese crackers, this time I'm using fine ground whole wheat durum flour instead of my coarse ground hard red wheat flour.

                                in reply to: What are you Cooking the Week of October 29, 2023? #40850
                                Mike Nolan
                                Keymaster

                                  The pot roast was delicious, possibly the best one I've made, though I'm not sure what, if anything, I did differently.

                                Viewing 15 posts - 1,111 through 1,125 (of 7,561 total)