[RiversideLen]

Similar to Joan's advice, but what I would do is make a sponge. All the yeast the recipe calls for, a half cup of flour and enough water to make a medium batter, cover and let rise at room temp until doubled, then knead into your unrisen dough.

[RiversideLen]

I bought a quart of strawberries today and turned it into sauce. It's going to dress up my breakfast yogurt for the next 5 days or so.

[RiversideLen]

BakerAunt, those muffins sound good, I like that they use a lot of oats.

I forgot to mention that when I made my doughnuts, I subbed maple syrup for the sugar. I have syrup that needs to get used plus they claim maple syrup has nutritional benefits over refined sugar. But the main thing is I have syrup to use up. Per info I got off the 'net, Maple Syrup World, I used 75% the amount of syrup that what the recipe calls for in sugar. They also suggest to reduce the amount of other liquids by 3 tablespoons per cup of maple syrup used. I didn't bother with that because I only used 3 ounces of syrup. I also subbed egg yolks with flax seed meal. The flour was KAF whole wheat pastry. Now I can convince myself that the doughnuts are a health food, lol. They came out fine.

[RiversideLen]

Yesterday I made an eye of round following America's Test Kitchen way, I'll be having it for the next several days. I love the days that all I need to do is slice some off and make a fresh side or two.

[RiversideLen]

Today I made a half dozen bread rolls and a half dozen baked doughnuts. I bought some disposable piping bags and piped the doughnut batter into the pan, that worked out real well, better then using a zip lock bag. Chocolate frosting topped with coconut.

[RiversideLen]

Mike, I think they had 4 chocolate episodes on, in one episode he did microwave tempering and in another episode he did it the old fashioned way.

[RiversideLen]

I just a Good Eats episode on the food channel on chocolate, one of the episodes gave detailed instructions on tempering chocolate. I wish I could remember the specific episode. There are a number of recipes and videos about that on the Food Network site, just type "how to temper chocolate" in their search thingy.

[RiversideLen]

I had my brother over today. I couldn't decide whether to have spaghetti and meatballs (I made meatballs a little while back and had them in the freezer), or to slice the meatballs and put them on pizza. Either way the meatballs are being served. So after much thought the obvious solution came to me, I made pizza and served the meatballs on the side. I like to keep the pizza simple. I made two smaller pizzas, one with roasted red pepper and the other with fresh chopped mushrooms. A little turkey pepperoni on each (pepperoni goes directly on the tomato sauce so the pepperoni spices can interact with the tomato).

[RiversideLen]

I haven't had a problem with mine. I have 2 KA's, one retired but still usable, both bowl lift models. Aaron, it sounds like you have the tilt head model? just wondering. I've heard of the locking mechanism for the tilt head failing but not the bowl itself. That's too bad, I know those bowls aren't cheap.

[RiversideLen]

I haven't had a problem with mine. I have 2 KA's, one retired but still usable, both bowl lift models. Aaron, it sounds like you have the tilt head model? just wondering. I've heard of the locking mechanism for the tilt head failing but not the bowl itself. That's too bad, I know those bowls aren't cheap.

[RiversideLen]

I wonder if the bagged lettuce that restaurants get has a preservative.

I don't trust most restaurants for their raw produce and tend to avoid it. The kitchens can get pretty busy and carelessness can result.

[RiversideLen]

I saw it on Amazon too. My question is, doesn't it need refridgeration?

[RiversideLen]

Aaron, I've made the crust but not the rest of the recipe. I use my own sauce (usually just pasta sauce from a jar) and usually mozzarella but I often like to mix mozzarella with Mexican Queso. The Queso is a great melter and adds a little more flavor to the pie.

Cook's Country had a work around for the Provel which is listed in the recipe on the link I provided. I didn't try it and I'm not familiar with Provel. My interest in the recipe is the crust.

[RiversideLen]

I guess I'm a lightweight. Lemme see, rye, buckwheat, whole wheat pastry, white whole wheat, bread, all purpose, semolina. Don't know if these count as flours, corn meal and hazelnut. I think that's it.

Oh, flaxmeal too.

• This reply was modified 8 years, 1 month ago by RiversideLen.

[RiversideLen]

Good for you Italiancook! May I suggest that said sauce goes good on ice cream and plain yogurt as well.

I made a blueberry sauce late last week, I use it mostly on yogurt. I've also made blackberry and raspberry sauce. I like to finish the sauce with a tablespoon of Kirsch, a cherry flavored liqueur.

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