[RiversideLen]

I place my order a little while ago. I'm getting several cans of the almond filling plus some other goodies. They are claiming a delivery date on Wednesday.

[RiversideLen]

Oh, Nuts.com looks delicious! They also have dark chocolate covered Brazil nuts, the best nuts there are!!

Has anyone tried their coffees?

[RiversideLen]

I too love the Love N Bake Almond Schmear and am disappointed to see KAF no longer carries it. I sent them an email about it a while back and received a generic type of reply that essentially says they are not going to carry it any longer.

[RiversideLen]

Yesterday I made a simple French bread recipe. I used bleached AP flour because I have some I want to use up, normally I never use AP for bread. I cut the salt from 1 tsp to 1/4 tsp because my brother was coming over and he is salt restricted. I formed it into the basket weave and baked it with a pan of water in the oven. It came out great, good taste, soft crumb and crunchy crust.

[RiversideLen]

Aaron, cake flour is an interesting choice for pizza dough. That makes a very soft crust?

[RiversideLen]

Here is one example.

[RiversideLen]

Today I made sandwich buns, the same recipe I used last week to make the basket weave loaf. Except I subbed a little rye for the white flour (1/2 cup). I also wanted to try to make the basket weave for the buns. So I tried it for 2 of them to see how it would turn out. The challenge was to coax 95 grams of dough into 6 ropes. As I expected it would be, it took a little effort. But here is the result.

Of course, it would be easier if I made larger buns. If I do this again maybe I'll make 7 buns instead of 8.

• This reply was modified 7 years, 5 months ago by RiversideLen.
• This reply was modified 7 years, 5 months ago by RiversideLen.

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[RiversideLen]

If I'm using buttermilk in a bread recipe, I will add 1/4 tsp baking soda, provided I'm using at least a cup of buttermilk. Otherwise I don't bother.

[RiversideLen]

Skeptic, I cooked it the same way I cook eye of round. I follow a method I saw on ATK or Cooks Country, which is to roast it low and slow. And I mean low. While they recommend searing the meat on a skillet first, I found that produced a lot of splatter to clean up so I don't do that any more. First, I remove it from the package at least a day ahead of time and sprinkle it with kosher salt. I may pepper it at that time too. Cover and refrigerate for a day or three. ATK said that was an important step in making the meat tender. Then I roast it at 225 f until it reaches 10 degrees less then my destination temp, in my case until 135. Of course I use a thermo probe in the meat so I know when the temp is reached. Then I remove it from the over and cover loosely with foil. It will come up 10 - 12 degrees over the next 30 minutes or so.

Of course, slice it thin. I haven't noticed that it suffers any from not having a pre-sear.

[RiversideLen]

For breakfast I made a spinach omelet with mozzarella cheese. Then I got to play in the snow, with the snow blower. For dinner I cubed a sweet potato and roasted it and had it with left over roast beef and brussels sprouts. Simple but good.

[RiversideLen]

I'm the Burger King Hamburger.

[RiversideLen]

You can't go wrong using pecans, Baker Aunt.

[RiversideLen]

Today I made a beef round roast. I'll be having roast beef for the next several days.

[RiversideLen]

Tonight I made a pizza with turkey pepperoni and ground chicken.

[RiversideLen]

Thank you Baker Aunt and ItalianCook.
The recipe I used is Braided Bread Recipe that I found on the former RecipeZaar which has morphed into geniuskitchen (I miss the old recipezaar, they had great forums, sigh). I slightly tweeked it for myself, I use 8 1/5 ounces of milk, olive oil instead of butter and I reduced it from 4 tablespoons to 3 and I use 50% whole wheat. I also usually skip the egg wash. I have also found that the right amount of flour is 14 ounces by weight, which I divide up to 7 ounces bread and whole wheat flours each. If you were using 100% white flour, the 1 cup of milk would probably be right. I also reduce the salt by half. The recipe claims a bake time of 40 - 45 minutes but 35 minutes does it (14 minutes for buns - recipe divided into 8 buns). I like this recipe a lot, I make loaves and sandwich buns with it.

• This reply was modified 7 years, 6 months ago by RiversideLen.

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