[RiversideLen]

Yesterday I made tacos. The filling was ground pork mixed with diced roasted potatoes, sauteed diced eggplant, red bell pepper and carrots. I seasoned it with taco and chorizo seasoning I got from The Spice House. Took a soft corn tortilla and spread refried beans over it then wrapped it over a hard taco shell, then filled them. Really worked out good and tasted good.

[RiversideLen]

I love whole grain waffles, BakerAunt. I like to put some cocoa in mine.

I made a chocolate cake today, one that uses oil instead of butter. I replaced 1/2 cup of the oil with buttermilk.

[RiversideLen]

I made my burger/sandwich buns yesterday.

[RiversideLen]

I've made them so I knew.

[RiversideLen]

As I am out of previously prepared foods, i.e. leftovers, and I failed to pull something out of the freezer, it will be a burger.

[RiversideLen]

I missed it too. I'm not big on lamb but I will eat it.

[RiversideLen]

I made focaccia using the recipe on the bag of KAF Italian style flour. I have never made it before. It seemed simple and straightforward. It didn't rise up as much as I thought it should. It's OK but not great. I won't be making it again.

[RiversideLen]

I was planning to make tacos but after dealing with the snow and laundry I lost my ambition so I made a chicken burger (frozen patties) and chicken veggie soup.

[RiversideLen]

My Old Milwaukee recipe is a slight variation of a recipe I found on the old Recipezaar which is now food dot com.

My rye/semolina/wheat bun recipe is a variation of a recipe I found somewhere else, but I don't remember the name. Anyway, here it is, Rye/Semolina/Wheat buns

[RiversideLen]

I got it but it was a guess.

[RiversideLen]

I made sloppy joes yesterday, on lightly toasted buns. The same thing for tonight.

[RiversideLen]

Thanks, Skeptic. I don't make roast beef too often but that does sound good. I use my buns for pretty much any bread application, burgers, eggs, peanut butter etc. The recipe makes a soft but sturdy bread. The only thing I don't use it for is grilled cheese.

[RiversideLen]

Mike, I went nuts trying to find it too, but then I searched this site and found I had posted it before. Of course it's easier when doing a full size loaf, you have to be a little crazy to do it for buns or dinner rolls, which I have done. Doing it for buns involves making strands about 15 - 16 grams and smaller for dinner rolls, but here it is,

https://youtu.be/u_h8GTeDhxA

Thanks Joan and BakerAunt 🙂 I have to admit, the basket weave is my favorite.

• This reply was modified 6 years ago by RiversideLen.

[RiversideLen]

I made my buns, again with buttermilk but this time I did not add any baking soda. The oven spring, while very nice and good enough, was not as robust. But it really doesn't matter as it is sufficient. So I would say the baking soda when used with buttermilk in a yeast dough does have an affect.

I made half traditional shape with KAF Everything Bagel topping and half with the basket weave.

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[RiversideLen]

Got it. Love them stuffed.

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