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I just baked what was suppose to be my regular quick bread/scone only with all white flour instead of whole wheat and 1/2 cup of left over cranberry sauce for flavor. It mixed up nicely used up 1 cup of superfulous buttermilk, and thin I poured it into a cast iron frying pan. It wasnt until the baking was finished I realized that this was a 12 inch frying pan and not a 10 inch pan. I have something like baked pancakes rather than scone subsitutes. But its tasty and colorful and has cranberry and orange flavors. Now I just need to adopt a focaccio recipe to use lots of milk...
Merry Christmas! Snow on the ground from Friday. Its still very cold but getting slightly warmer.
The cheapest I've seen a dozen eggs is $2.09 in Kentucky, in Virginia it was $2.99; at a different store in Virginia it was $3.99. I'm not sure how high the prices would go for eggs if I started looking at other stores in Kentucky. The organic, brown or cage free eggs are even higher priced.
Kroger here was having a Thanksgiving/Christmas sale on baking items. KAF was one of them.I'm used to Honeycrisp being a very sweet apple, almost too sweet for my tastes. This batch was slightly sour so the idea of the pie was born. The apple held its shape well when cooked. Does large cell/small cell make a difference in cooking? I hear that it gives the crisper texture when eaten raw.
I did an apple pie to use up some not very sweet Honeycrisp. I bought them because they were on sale but found they were too sour for a table apple. I cooked with Honeycrisp before and expected them to make a good pie. They might have but I think I forgot to add flour to the sugar and spices when I made the filling.
I am sorry for your loss. 45 seems young to die.
I never thought of pouring chili on the cinnamon roll. I wouldn't have thought of doing that in grade school at all. I liked to have my textures separate so I would have alternates spoonfuls of chili and bites of the cinnamon roll, or finished off the chili before eating the cinnamon roll. What sort of barbarian is Alton Brown anyway?
I just did a batch of chocolate-walnut scones. White flour and butter and sour cream. I'm still at my father's house so its harder to find time and space to bake. The last batch of scones was made with White Lily flour, and this was with KAF AP flour. The batter was very different. The White Lily batch was so soft and moist, I made it as drop biscuits, this batch was drier and denser -- I had to knead it to get all the dry ingredients incorporated and I rolled it into a log and cut it apart for half, and tried rolling the other half into balls. I was making mini scones in both cases, about 2 tablespoons of dough.
I was so impressed when I first heard about her, going through that cook book to learn everything instead of cherry picking interesting recipes. I'm sorry to hear that she is dead.
My father's water heater is leaking. Its probably 14 years old and 2 years past warranty. I have gotten estimates from two people for replacing it with another electrical water heater. I am just so frustrated I want to just to stop getting estimates and pay for a new heater. The higher bidder has better reviews on Yelp and BBB.
Even the better water heaters have only a 6 year warranty.
I'm not actually doing without hot water. I turn on the supply and get water to wash dishes or take a shower and then turn off the supply to the hot water heater so it doesn't leak anymore. I clean up the leaks with a shop-vac.
After dealing with this I am going to have to get a new oven. My father's oven won't set at over 350 degrees. If I push the button to change the temperature it only goes down and not up.Love this website. I'd like to try some of the frosting recipes. Cakes are something that needs to be shared so I'll have to wait until social gatherings are safer.
When I lived in an apartment, I kept a rosemary in a pot for three or four years. When I got a house I planted it outside on the South Side of the house. The house is in northern Virginia and it did well enough outside for a number of years in that location. Other rosemary plants -- children of the original were planted on the east side of the house and tended to die back during cold winters.
Baker Aunt; you might have to use something like those small right angle brass pieces from the hard ware store to repair the cabinets. If they are just stapled together the staples won't hold under normal pressure and they aren't thick enough for screws. Its not as elegant but I like cabinets that have solid pieces of wood as glue/screw blocks where the sides and edges meet.
Its like the people who have one little shelf for their books. Or have a whole book case with a couple of books and then some "decorative objects".
What I don't like is open storage in kitchen design magazines. Everything that isn't used daily would soon be covered with dust or grease. A commercial kitchen can get away with hanging pots on racks since they use everything all the time.Aaron;
I use regular milk powder, but I dissolve it in liquid and scald when making yeast breads. I do mainly whole wheat breads, and scalding the milk makes a difference in the rise. It doesn't seem to matter as much whether the milk is scalded in all white flour breads.
Chocomouse;
I can get regular milk powder in the health food stores and not in envelopes. I use this for soups and yogurt and cookies.BakerAunt;
sorry about your cabinets. Is it the sides that are seperating from each other, or is it one side and the bottom? -
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