Thanks, BA. Slightly over baked but good.
I made an apple pie using honeycrisp apples. I made an oil crust from Jenny Jones but I used part whole wheat pastry flour. For the topping (Dutch style pie) I subbed 1/2 almond flour for the AP and walnut oil for the butter. I also drizzled several tablespoons of Smuckers salted caramel sauce of the apples before I topped it.
It might not look pretty but I have high hopes for it.
Yesterday I roasted a chicken and had it with an apple stuffed acorn squash and mashed potato. Tonight will be leftover chicken with wild/brown rice blend and mushroom gravy and broccoli.
I've never cared for Subway bread despite the fact that it's fresh baked in the store.
Yesterday I made chicken meatballs. Had one with mashed potato and orange cauliflower.
I have GrapeOLA grapeseed oil, it shows 2 grams of saturated fat per tbsp, it's a product of Spain and is made from expeller pressed refined grapeseed oil.
I wonder if the differences are the result of testing methods or rounding, i.e. 1.5 being rounded up to 2 or being rounded down to 1.
I had a hamburger, broccoli and carrot and instant mashed potato.
Over the years I have known a few people who got a bread machine, used it once or twice, then never again. Usually because the bread didn't turn out as expected. I suspect it's because of incorrect measuring of the flour as they don't understand flour compacts easily and then they end up with a dense loaf.
While many people give up on it, there are those who stay with it. I started my bread making with a bread machine and the manual was very informative and helped me correct my mistakes. At the start of the pandemic, the guy across the street, a family of four, bought a bread machine, 50 pound bag of flour and 2 pounds of yeast. He had to buy 2 pounds because that's the way it came. He told me he loves the bread machine and he's going through the flour pretty fast.
Hopefully flour and other baking supplies won't be in such short supply going forward because of those who have lost interest.
I roasted a couple of chickens, I quartered and froze one for later. Shortly after I put them in the oven, we had a power outage. After a little while I started to prep the bbq and then the power came back on. Got lucky with that.
Chocomouse, how does one go about ordering your maple syrup, do you have a website for it?
I made a stir fry with leftover pork, mushrooms, zucchini, carrot and peppers. Had it with wild/brown rice blend.
That does sound like fun, Aaron.
Yesterday I made a batch of my sandwich buns. A little while back I was watching a Youtube video and the guy said not to add the salt right away as it interferes with autolyse. I've always added everything in right at the beginning so I don't forget. But the last several times I did not add the salt and oil until the 20 minute rest was over. It really makes a difference with the kneading of this dough. Before there would usually be a portion of dough sticking to the bottom of the bowl and I would have to coax it to incorporate with the rest of it. But now that problem has gone away.
Well, that's why the chickens can't fly.
What about buffalo wings? I've seen many a buffalo on TV and never saw any that had wings. If they did have wings, those things would be huge!
"The first of these is AP flour, followed by barley malt (twice–an error?), and cane sugar."
No, I don't think it's an error. First off, it contains flour that consists of flour and barley malt. Then, they put in more barley malt. The flour by itself doesn't contain enough barley malt so they give it an added shot(s).
How to store, if it were me it would depend how fast I think I would use it. If it's gonna be around for a while I don't see how freezing it would hurt.
I made some pork chops and Italian sausage on the grill, I have enough for several days now.
