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We're having BLT's tonight.
Our arborist was here today removing a dead tree on the east side of our property, with our neighbors enjoying the floor show in their lawn chairs. Their grandkids were watching, too, and I took them some of the peanut butter cookies.
Even the boy enjoyed the cookie, though his grandmother told me he doesn't like peanut butter.
T-bone steak on the grill tonight, with a baked potato and some steamed broccoli.
I had a tuna fish sandwich on fresh semolina bread, Diane had tuna fish on lavash.
I also made semolina bread today.
You may already be doing this, but I'd divide the dough into the amount needed for 4 loaves ahead of the retarded bulk rise, then you can have dough being shaped, rising and baking at the same time, assuming you've got sufficient space. (A small portable rack, like a speed rack, might help, if I launch my subscription bread service, that'll be on my shopping list, I'll just put it in another room on non-baking days. The trick will be to not fill it up with other stuff.)
I've always figured if our 50 year old Hobart-built KA 4.5 quart mixer ever dies (it keeps making grinding/clunking noises) and is judged unrepairable, I'd probably buy another 4.5 quart KA for egg whites, batters and the pasta attachments and something like the Ankarsrum for bread. Where I'd put both of them is a separate issue, might require a counter reorg that I've been putting off for too long anyway
If I got serious about setting up a subscription bread service, I might want a mixer capable of doing 10-12 pounds of bread dough at a time, and that might be something other than the Ankarsrum.
I use peanut butter in mouse traps as well. They also like chocolate.
I've never heard of using peanut butter to chase away gophers, I wonder if it really works, and why.
I hope he ate well, Joan.
This is the first night all week I haven't had a work crisis hit around suppertime, so I finally got my T-bone steak on the grill, though it was a little cold out there, high 40's. I paired that with a baked potato and some sauteed mushrooms.
I need to make peanut butter cookies tonight
Although gluten development is not an important part of cookie structure, salt does produce stronger gluten bonds.
Also, salt makes something sweet taste sweeter.
Haven't actually used it, but I've seen several positive references:
Salt and baking soda, though both have sodium, have very different impacts on both the taste and structure of baked goods, so they're not interchangeable.
Aside from the olives, the filling is basically a piperade (peppers, onions and tomatoes), which make for a good pizza.
The last few things I made using sweet peppers bothered Diane's stomach, so I haven't made anything with them lately.
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