[RiversideLen]

I think the biggest problem with measuring flour is you don't how it was measured in the recipe you are following. One of the things I like about KAF recipes is you can sort it for weight measurements.

[RiversideLen]

I had a late lunch so for dinner, I just a salad with some sliced up left over pork in it.

Many years ago, I went to an Arby's for a late night snack, the bill some some dollars and change, not wanting more change I gave the counter dude (who looked a little high) a 5 dollar bill and coins for the change, he looked bewildered for a moment, handed me back the loose coins I had given him, then made change for the $5. All he had to do was punch into the register the money I gave him and it would have told him how much to give back to me, but even that was beyond him.

[RiversideLen]

I made a boneless pork roast on the bbq, had it with a little spaghetti and salad.

[RiversideLen]

There was a place that offered a chocolate chip cookie ice cream cone. I had to have that, it's perfect, ice cream and a chocolate chip cookie cone! Unfortunately, it just wasn't that good but I love the concept.

[RiversideLen]

I removed it from the fridge this morning, let it come close to room temperature and whipped it so I could use it a spreadable frosting. It was perfect in texture and it tastes great. While it isn't the white frosting I was shooting for, I'm pleased with it.

I watched some youtube videos last night and found out what was wrong. With regular chocolate you would use a 2 to 1 ratio (by weight, 2 parts chocolate to one part cream or milk) white chocolate requires a 3 to 1 ratio. Of course, if you are making a dipping sauce, you can use a 1 to 1 ratio for dark or milk chocolate, not sure what it would be for white. I also learned that milk can be used instead of cream but the appearance won't be as shiny. You can also use just about any liquid, such as coffee. I think I've learned a lot about it now. I think next time I'll try some fresh brewed decaf and see how that works out.

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[RiversideLen]

In that item there are links for 9 other storage items by that company, berry, bread, deli etc. If you roll your mouse over those links you will see the other items. In cases like this Amazon will lump all the reviews together but if you look beneath the date of the review, it will say which item that review is for. If you click "see all reviews" there are some filters and you can choose to see only reviews for that item, which is the Micro Deli keeper. I clicked on it and found only one lonely review for it out over over 600 reviews for all the items. But it did receive 5 stars.

[RiversideLen]

To get the free bagel topping, you have to use the KAF email. I did put together an order and the while it showed I was getting free shipping, the bagel topping didn't show. So I opened the KAF email, clicked in it and went back to my cart, then the bagel topping was shown.

[RiversideLen]

I have a KA "Professional 5 plus" model, it's a 5 quart and has the spiral kneading hook. That's one of the reasons why I bought it. I had a KA "Heavy Duty" before that has the old C hook. When I bought it, it was a close out model and I got it at a nice price. I still have it, wrapped in plastic sitting on a basement shelve. I bought the other one because I wanted a blue one, my older one is white, and as I said above, I wanted the spiral hook.

Today I made a chocolate cake from my regular recipe. While the recipe calls for a cup and a quarter of oil, I used only 5 ounces (by volume) and a 5.3 ounce container of Greek yogurt. I won't slice into it until tomorrow but it baked up nicely. I was planning to use a white chocolate ganache as a frosting. I followed a recipe from KAF that calls for bittersweet chocolate (which I have made before, it's in their chocolate fudge birthday cake recipe) but apparently white chocolate is not a one for one substitute in ganache. It came out pretty thin so I put it in the fridge and when it reached 45 degrees it was still far too thin to use as a frosting. So I added a half cup of bittersweet chocolate chips and nuked it to melt it. It has thickened up and tastes pretty good. I put it back in the fridge but if it doesn't look suitable to use as a frosting tomorrow I will not invest any more chocolate in it, I'll use it as a sauce for ice cream, maybe pancakes etc. and frost the cake with coconut pecan frosting from a can.

[RiversideLen]

Amazon. It was $17.14 plus tax.

[RiversideLen]

What is the problem with the white streaks in the giant chicken breasts?

Tonight I had leftover spaghetti sauce with some pasta and a garlic bun (the last bun from last weeks) and a nice salad. I used the last of my store bought tomatoes, the next one will be one of mine 🙂

[RiversideLen]

My 2" deep Nordic Ware half sheet pan arrived today. As expected, my 1" pans nest on top of it like a glove and the plastic cover is the same as the plastic covers on my other pans so they nest together very nicely too.

[RiversideLen]

"When mixing this bread, the temptation would be to add flour, as it initially appears too wet. I found that stopping the mixer a couple of times, and using a bowl scraper to turn the sticky dough over, helped it come together........"

BakerAunt, that's what I have to do too. At first it appears too wet and if you add more flour it will be dry. And once the dough no longer appears too wet, I actually add a little water because otherwise it might be too dry. It takes a little getting used to.

Today I made a batch of buns with it. I normally bake them at 375 degrees but today I forgot to adjust the oven temp. With my oven I can simply press "bake" and "start" and 350 if the default setting. I bake 8 buns and my pans have only 6 wells (you know the one, from KAF) so I bake 2 batches of 4 each. After the timer went off, 14 minutes, I pulled them out and realized the oven temp wasn't right. The color of the buns was a little lighter but I temped them and it looked right, a tad over 200 degrees. So I reset the oven to 375 and put the second batch in. I was thinking about my error and how the buns appear to be good anyway and I forgot to set the timer. I realized it on time and took the buns out when the color looked right, temped them and they appeared to be spot on again. I won't slice into one until tomorrow but I think they'll be fine.

[RiversideLen]

I don't use a lot of nutmeg but always buy it whole. It keeps a long time. I use a narrow curved microplane grater. It works pretty well. Once I get a nutmeg started it fits in the curve which makes grating pretty easy. btw, I too guessed wrong.

[RiversideLen]

I cooked some ground pork with a little Serrano peppers and chopped onion, some fresh ground fennel seed, added some chopped tomato and what was left in a jar of pasta sauce, some water and tomato powder. I wasn't sure if I was going to make a sandwich with it or boil up some pasta. I tasted it and decided to call it spaghetti sauce. It's really good.

[RiversideLen]

The lids can either be stored upside down under the pan or you can stack all the pans and then stack all the lids on top of them. I have racks that fit perfectly in the Nordic Ware pans cooling/roasting rack so I'm thinking the 2 inch tall pan with a roasting rack will be perfect for roasting a spatchcock chicken.

I also have a USA lasagna pan that I mainly use inverted over my KAF hamburger bun pan as a proofing box when I make my sandwich buns. I'm sure it would be great for lasagna too and someday I might use it for that. I've also used it to roast a chicken.

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