[RiversideLen]

Today I sauteed some onion, carrot and green pepper, then some ground chicken, added a can of cream of chicken soup to it and served it over macaroni.

[RiversideLen]

Happy Birthday Baker Aunt!

[RiversideLen]

Today I made meatballs and sauce. Delicious!

[RiversideLen]

Good advise Mike.

I dropped them a note and they said they will replace the damaged cans. In regards to the "best by" dates, they had this to say,
"In addition, in regards to your mention of "best by" dates, in lieu of expiration dates, we print "p-numbers" on our packages. You can see this on the package's label, just below the scannable barcode. This number tracks the entire life of the product, and provides more information about the item than a conventional expiration date. The one draw back is that customers cannot easily identify when a product is no longer fresh! (I apologize - we're definitely working on changing that!)"

So, I am satisfied with their customer service at this time.
I bought peanut butter stuffed pretzels, I used to get those from Nuts on Clark at Chicago's Union Station when I would go through there and haven't seen them anywhere since. They are just as I remember them, glad I bought a bag. Also tried the dark chocolate covered Brazil nuts, those things are great but I am a huge Brazil nut nut. There are a few other items I haven't sampled yet but everything looks good in the package and I'm sure they will be fine.

Today I made cinnamon rolls using the almond filling as the filling (I used a slightly expired can I already had, not one of the dented cans), sprinkled with a fair amount of cinnamon. I use KAF whole wheat pastry flour and oats in the dough. Came out pretty good, but as you can see, I have difficulty making them a uniform size.

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[RiversideLen]

I received my Nuts . com order. Standard free shipping was fast. They included a free sample of 1/4 lb dried apricots :). There are a couple of things I am disappointed with. The main thing is all the cans of almond filling were dented. They were all well wrapped in bubble wrap so they were shipped already dented. To me that indicates they get thrown around over there. The other thing is they have a relatively short best use by date, 4-6-18. I probably won't use them all by then. I know they're probably still good beyond that date but since the cans are dented I have less confidence in them. All the other items, packaged by them, look good in the packages. I don't see a best by date on any of them though.

I'll probably order from them again, but my enthusiasm has been tempered.

[RiversideLen]

I like the almond filling as the filling for cinnamon rolls. My order from Nuts.com is scheduled to arrive tomorrow so I am making the dough today to be ready when the Fedex truck arrives.

Last night I made a loaf of French bread, in the basket weave. I made it 50% whole wheat.

[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.

https://www.youtube.com/watch?v=u_h8GTeDhxA

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

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