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The old KAF pan is about the same size and shape. The big difference is the bottom is perforated not solid. It makes a lovely loaf of bread.
I have had a set of Calphalon for years. I had two pieces that lost coating in some area of the pan. A roasting pan and a 4 qt braising pan. Calphalon replaced each piece as they both had a lifetime warranty. I paid to ship it back to them and got replacements. That was probably about 15 years ago. At the time the pans were probably 12 years old. Not every pan has a lifetime warranty but it would not hurt to email them and ask the question. Link below.
I wouldn't use it for tomatoes. The acid in the tomatoes will pit the bare aluminum. I have one of their stew pots that I make chili in regularly. Once the chili is done cooking it comes out of the pot and the pot gets a good soak in sudsy water. Knock wood I've never had an issue with it peeling or wearing away.
Not sure what happened to my original post so here it goes again. I was able to find both recipes on the wayback. Links below. I had the No Knead recipe already saved in my computer stash and added the rolls recipe just in case. I probably cut it off the bag but I have not checked that stash yet. One day I will scan them all in so they are on the computer! I need to try the rolls recipe soon.
So I am 2 for 2 in locating recipes. I found the No Knead Semolina Bread and the Semolina Rolls on the wayback. Links are posted below. I had the No Knead recipe saved but not the rolls so it was a good find. I saved the Semolina Rolls recipe to my stash on my computer for safekeeping. I probably cut it off the bag but I didn't check that stash yet. I need to try the rolls soon!
I tried to post the links on the wayback twice for the No Knead bread and the Semolina Rolls recipes and neither post is showing up. I was able to find both recipes. Not sure what I did wrong.
I make pizza on my charcoal Weber pretty regularly. I do it with the hot charcoal spread all the way around the kettle with the center having no hot coals. Pizza goes on a stone over the open center and is done in about 18 minutes give or take what is on the pizza. You can also put it on a disposable pizza pan but that isn't as good as using the stone. I've never done it directly on the grate.
Wishing you a very happy birthday Cass.
Mr Peabody to the rescue again - I found it in the wayback machine. Once you posted the exact name it came up for me. Link is below. I'm not a fan of hazelnut but the recipe says you can substitute vanilla for it so I think I would like to try this. Thanks for bringing it up. I sometimes forget how good some of the recipes from the catalog actually are. And how short lived they are. I don't understand why KAF takes them off the website so quickly.
BakerAunt, this may be close to the original recipe for Swedish Limpa Bread that you used.
http://momsrecipesandmore.blogspot.com/2007/10/swedish-limpa-bread-rye-bread.html
I think this may actually be the link to the original. It is an interesting take on bake beans!
https://ftp.recipesource.com/fgv/beans-grains/maple-baked1.html
I think this is what you were looking for. I was going to make banana bread but I'm going to try this instead. It looks yummy!
BakerAunt - I found your recipe. I found the link on pinterest but the page didn't exist anymore. But the wayback machine had it so I was able to dig up the original post. Zester Daily was the site but I don't think it is active anymore The misspelling was the key to finding it on pinterest. It's too bad the site is no longer functioning. It looks interesting!
I have a bunch of bananas to use up too. I made Brian J. Wood's Banana Crumble muffins and a loaf of banana bread. There are a couple left so I will pop those in the freezer for later.
I just posted the original thread. It took me awhile to find it. Link below.
All of Bettina's baker's ammonia recipes are posted. It is a huge listing. Link below.
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