RiversideLen

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Viewing 15 posts - 2,071 through 2,085 (of 2,393 total)
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  • in reply to: What are you baking the week of April 1, 2018? #12012
    RiversideLen
    Participant

      Chocomouse, wishing you a speedy recovery.

      in reply to: What are you baking the week of April 1, 2018? #11981
      RiversideLen
      Participant

        The recipe I use calls for 14 ounces of flour. I usually divide it half and half bread and white whole wheat. Yesterday I used 2 ounces each or rye and semolina (about 14% each) and 5 ounces each of bread and WWW (about 36% each). I usually use a little semolina in pizza dough, maybe 20% or so, and that makes the dough easier to handle plus it gives it a little color. So I thought I'd try adding some semolina. This bread dough was easy to handle but this dough is easy to handle regardless. As far as I can tell, the semolina didn't have a significant effect on the texture. I'll probably omit the semolina nest time and replace it with bread flour just because I didn't see any benefit to it.

        buns

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        in reply to: What are you baking the week of April 1, 2018? #11974
        RiversideLen
        Participant

          I made burger buns, I used a combination of KAF bread flour, white whole wheat, rye and semolina. They came out real nice.

          in reply to: Kitchen Gadgetry and the Pampered Chef #11951
          RiversideLen
          Participant

            I used to weigh my meatballs because I want one meal to be the same as the next. But recently I bought half cup size disher for that purpose, (a number 8). I like it, makes it easy.

            A while back, I saw lemon juicers on ATK or Cooks Country, they liked the Chef'n so I bought one. It's awesome. I also have a watermelon slicer that's more effort then it's worth. It has cutting edges on two sides and in the middle bottom so you just run it through your watermelon half and it produces a watermelon wedge. The problem is the edges are pretty dull so it doesn't do a very good job.

            A few years ago I bought a Kitchen Aide Spiralizer. That's probably my biggest gadget regret, it just takes up shelf space and I don't use it.

            in reply to: Happy Birthday cwcdesign! #11783
            RiversideLen
            Participant

              Happy Birthday Cwcdesign!

              in reply to: What are you cooking the week of March 25, 2018? #11770
              RiversideLen
              Participant

                I'm making meatballs with sauce. The meatballs were previously made and coming out of the freezer, the sauce is from canned tomatoes.

                in reply to: What are you baking the week of March 18th, 2018? #11750
                RiversideLen
                Participant

                  Yesterday I made a pumpkin pie. A recipe that uses brown sugar, I seasoned it with Vietnamese and Madagascar cinnamons and vanilla extract and nothing else (I don't care for the other spices that are usually used in pumpkin pie in pumpkin - I like those spices, just not in pumpkin). I haven't had a pumpkin pie in a couple of years. It might be out of season but I'm enjoying it.

                  pumpkin-pie

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                  in reply to: What are You Cooking the Week of March 18, 2018? #11671
                  RiversideLen
                  Participant

                    I made a compote from frozen cherries that I will use on yogurt.

                    For dinner I made a steak and spaghetti and used my last container of frozen sauce from last years tomatoes.

                    in reply to: What are you baking the week of March 18th, 2018? #11643
                    RiversideLen
                    Participant

                      Today I made sandwich buns.

                      in reply to: What are You Baking the Week of March 11, 2018? #11563
                      RiversideLen
                      Participant

                        Thanks Mike. That's pretty much how I did mine using canned cherries. I had never made a cherry pie before and got the recipe from the Oregon Fruit website (the brand of cherries I used). I didn't use the lemon juice or cinnamon but that sounds like a very good addition, will do that next time. I do have some frozen cherries that I want to use up so next time might be soon.

                        in reply to: What are You Baking the Week of March 11, 2018? #11561
                        RiversideLen
                        Participant

                          Mike, how do you make cherry pie using frozen cherries? Do you just toss the cherries with flour or cornstarch or do you heat up some liquid or juice and thicken it and then fold the cherries in?

                          in reply to: What are You Baking the Week of March 11, 2018? #11532
                          RiversideLen
                          Participant

                            My condolences to you and your family, Joan.

                            In honor of Pie Day I baked a small cherry pi.

                            Cherry-Pi-pie

                            • This reply was modified 7 years, 3 months ago by RiversideLen.
                            • This reply was modified 7 years, 3 months ago by RiversideLen.
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                            in reply to: Pi Day is coming (Wed March 14th) #11531
                            RiversideLen
                            Participant

                              I have a small cherry pi in the oven.

                              in reply to: Pi Day is coming (Wed March 14th) #11502
                              RiversideLen
                              Participant

                                I'm thinking about a pizza pie.

                                in reply to: Iodized vs non-iodized salt #11433
                                RiversideLen
                                Participant

                                  Mike, I've heard people say that about iodized salt but it's not something I've noticed. Some people have more taste buds than average, so maybe some people do notice it.

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