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Happy Anniversary BakerAunt!
I ordered Chinese delivery, an assorted appetizer plate (egg rolls, pot stickers and crab Rangoon), won ton soup and sesame chicken. I have enough left for tomorrows lunch and dinner.
I baked a batch of my burger buns today. I had to open a new package of SAF Gold that I bought last summer. I usually don't buy yeast that ships during the warm summer months because I don't know how hot it gets in transit, so I was a little concerned. But of course I bought it last summer when it became available because of the yeast scarcity. I had no problems with it, as usually that stuff performed like a trooper.
I had a leftover burger on a fresh baked bun with some sweet and hot sauteed peppers from my garden and a microwaved ear of corn a neighbor had given me from his farm (a retired firefighter, he bought a farm a few years ago as a weekend getaway).
I made brownies from a box mix, with the addition of a half cup of oats and half cup of additional milk (for the oats), which is my usual way of making them. I wanted to put a white chocolate ganache on it for the contrast in color as well as the taste. I have tried to make white chocolate ganache before but without success, it would always come out to runny so I would add powdered sugar and cocoa to it and turn it into a pretty tasty chocolate frosting. I saw a video on youtube in which she said for white chocolate to use only 1/3 or maybe even 1/4 of cream by weight of the chocolate. So I took a 12 ounce bag (340 grams) of mini white chocolate chips, put it in a glass bowl and microwaved it for one minute to get it started, then I added 85 grams (1/4 by weight) of hot half and half (just below boiling) and stirred it in. I let it set on the counter for a while and it still looked runny so I put it in the fridge for a while. When I took it out, it was perfect, nice and thick like a frosting. I whipped it and then topped the brownies. Turned out great.
My condolences and hugs to you Cwcdesign.
Congrats on your anniversary.
Yesterday I made burgers and Italian sausage on the grill. Leftovers for tonight.
I put some semolina and durum flours in my KAB shopping cart last week with some plastic storage bags (I really like their bags) and waited hoping that a free shipping offer would pop up. I waited a couple of days and no offer so I placed the order. This morning I received 2 emails from KAB, one, my order has shipped, two, free shipping is being offered now. Of course it is.
Those are beautiful 4th of July's, Mike. Those are my favorite small tomato.
The basil looked worse in person than it did on the pic. I pulled it. I don't know if there is an extension service near here. I still have one plant that looks good.
I made a pizza using KAB's Ultra Thin Pizza Crust. It call for both Semolina and Durum flours (a cup and a half cup, respectively). I don't have any durum flour so I asked if Semolina could be substituted, they suggested I use AP instead. So I used whole wheat. It came out pretty good, nice color, flavor and texture, nice and chewy. I am going to get some durum flour next time I place an order so I can make it the way it is intended.
Thanks Mike.
I did a little more research (youtube) and I found that it appears to be Downy Mildew. The solution is to plant varieties that are resistant to it. I'm going to pull it tomorrow. It's too bad too, because this plant was really doing well. I have another basil plant in another location that has not been affected, so hopefully all is not lost.
What's wrong with my basil? I have a pepper and parsley in the same container and both those are doing well.
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You must be logged in to view attached files.Thanks, Mike. I was thinking there wasn't too much difference but I did notice KAB has a thin crust pizza recipe that calls for both.
Janie, that gateau looks picture perfect!
I'm making a batch a my sandwich/burger buns and see that I'm down to my last 3 pound bag of semolina. That's still plenty for a while but I always like to have at least one unopened bag on standby. I went to the KAB site to see if they have any (they do) but then started thinking about Durum flour. Isn't semolina simply Durum that's course ground? Would it make any difference to my bread or pizza on which one I use? It represents about 21% of my total flours in the bread rolls.
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