[RiversideLen]

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.

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[RiversideLen]

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

[RiversideLen]

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.

[RiversideLen]

Happy Birthday Cwcdesign!

[RiversideLen]

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

[RiversideLen]

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.

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[RiversideLen]

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.

[RiversideLen]

Today I made sandwich buns.

[RiversideLen]

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.

[RiversideLen]

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?

[RiversideLen]

My condolences to you and your family, Joan.

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

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

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[RiversideLen]

I have a small cherry pi in the oven.

[RiversideLen]

I'm thinking about a pizza pie.

[RiversideLen]

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.

[RiversideLen]

What I get out of it is, kosher salt is more pure, 99.83 percent sodium chloride v 95 - 97 percent (is that significant?) and that it is affordable. Not sure I understand his objections.

addendum, In reading the comments on that article I see that the author owns an artisan salt company. Alright, I get it now.

• This reply was modified 7 years, 8 months ago by RiversideLen.

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