[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.

[RiversideLen]

Italiancook, that sounds perfect for a (half)sheet cake.

Was that the Nordic Ware Pan? I looked it up on Amazon and I had to have it! It arrives Wednesday. Don't ask what I will use it for, I don't know yet. But it can sit underneath my other Nordic Ware half sheet pans, so space wasn't a consideration.

• This reply was modified 6 years, 8 months ago by RiversideLen.

[RiversideLen]

I have experience with KAF's Italian style flour. It makes a very soft and compliant dough, you stretch it out and it will stay there, zero snap back. I found it's easy to overstretch. The end result is a soft crust pizza. If you want soft crust, it's a great flour. And it's the easiest dough you will ever stretch.

• This reply was modified 6 years, 8 months ago by RiversideLen.

[RiversideLen]

I looked it up while you were fixing the link. It looks good but I am wondering what I would do with it, would I give it enough use to justify the space it takes. I'm thinking corn bread tacos might work.

[RiversideLen]

Mike, that link took me to the Iowa corn site.

[RiversideLen]

In my view, every component of the pizza is important. Mike, have you tried slices of cheese on the lavash and putting the sauce on last?

[RiversideLen]

Italiancook, I hope your new mixer serves you well. What color did you get?

[RiversideLen]

I had left over stuffed pepper, pasta and a salad.

BakerAunt, back in the day when I had a large veggie garden, I grew both green and yellow beans. I found that the more you pick, the more they produce. They will keep giving you more until the frost comes. Green beans tended to be more productive than the yellow. The key is to keep picking before they get too large.

[RiversideLen]

I don't do it often, but egg on a hamburger is a treat. Just the burger, the egg (scrambled but fried is good too), and a bun. Maybe a little jam on it.

I've also had egg in a breakfast burrito. There was a restaurant near work that served those, it was scrambled egg, Mexican cheese, seasoned ground beef and hash browns rolled up in a flour tortilla. They would serve it with some salsa but I knew the best way to have it, I'd open it up a little a spread some strawberry jam on it (it was breakfast, after all). Heaven.

[RiversideLen]

I think the Chinese make something called a 100 year egg. And then there is pickled egg but I think that's similar to the 100 year egg.

[RiversideLen]

I think deviled eggs belong in their own class.

[RiversideLen]

Italiancook, I have found that subbing some of the flour with semolina helps it from snapping back when stretching it. Half a cup should do.

[RiversideLen]

I missed it too. I'd like to know what all the ways of making eggs are.

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