[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, 4 months 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.

[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.

[RiversideLen]

Not sure if pizza should be posted under baking or cooking, lol.

I just made pizza dough, 300 grams of flour divided between semolina (65 grams), white whole wheat (150 grams) and bread flour for the balance. I will get 3 individual thin pizzas from it. 1/4 teaspoon of yeast and salt, a pat of butter, teaspoon of olive oil, teaspoon of honey and hydrated at 69% with cold water from the fridge. Tonight's dough will raise for 4 or 5 hours at which time the balance of the dough will be refrigerated.

Tonight's pizza is going to be topped with mole, pork and Mexican cheese. Tomorrow's toppings to be decided.

[RiversideLen]

Cook's Country did St Louis style pizza a few years ago. I don't recall if they specified double acting baking powder or not. It's almost a cracker style crust and comes together real fast. I've made it and used double acting baking powder because that is what I have. It's something to keep in mind when you need a pizza but don't have a lot of time.

I found the recipe St Louis Style Pizza here. It doesn't specify double acting or single action baking powder.

[RiversideLen]

Happy Birthday Baker Aunt!

Today I baked a half dozen sesame topped sandwich buns. They are about 40% whole wheat.

I like to bake them in a USA mini cake pan. I find the sides of buns brown better that way instead of just setting them on a flat pan.

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[RiversideLen]

Choco, that maple oatmeal buttermilk bread sounds interesting.

Yesterday I made a loaf of Oat raisin cinnamon bread.

[RiversideLen]

I'm starting out the week with roast beef leftovers.

[RiversideLen]

Yesterday I made a cake from a box mix (Arrowhead Mills) that I seasoned with hazelnut flavor and topped with chocolate frosting also seasoned with hazelnut flavor. When I greased the pan I dusted it with hazelnut flour. That gave the edge of the cake a real nice appearance.

[RiversideLen]

Yesterday I made a cake from a box mix (Arrowhead Mills) that I seasoned with hazelnut flavor and topped with chocolate frosting also seasoned with hazelnut flavor. When I greased the pan I dusted it with hazelnut flour. That gave the edge of the cake a real nice appearance.

[RiversideLen]

Today I made an eye of round, using America's Test Kitchen method. It was very good. I'll be having leftovers for a few days!

[RiversideLen]

This is pizza week for me. I made enough dough on Sunday for three individual size pizzas. I had pizza yesterday, will have it today and tomorrow. I am using three cheeses, Mozzarella and Mexican Queso in equal amounts and then topped off with a little Parm. Queso is great on pizza, I highly recommend it.

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