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I ran into an article that said the contact tracers are running into problems with people who aren't cooperating. New York City used supenas to force people to give the names of the people that they had talked to at a party. Also a number of groups doing contact training are confused and disorganized and lack enough experience.
How much does 50lbs of flour cost? How do you store it? Can you just drive up to the King Arthur store and buy it, or is this a special order? I go through a decent amount of flour a year, but I would find it hard to store more than 15 lbs in the freezer. At the moment I have 5 lbs of white flour in the refrigerator because I don't really have space in the freezer.
Chocomouse thats a very good idea. I'm sure it would be beautiful.
I did a Spinach Pizza yesterday. I'm eating it with Marcella Hazan's tomato sauce which I had made last week and had some left over after eating it with pasta and foccacio bread. This is the can of tomatoes, 5 tablespoons of butter, and an onion recipe. Its very rich and flavorfull but has almost too much butter. It works very nicely with a fairly healthy low fat pizza.
I was looking at the things with the old Logo and trying to see if there was anything I wanted. The old Logo is of course on all the cook books.
I don't like the new logo -- its boring and boring --, I prefer the old one which has more color and life.
I did blueberry scone yesterday. This time I didn't underbake it! its tasty but a little tougher than I would like.
I got it. But I didn't know that spring onions were not the same as green onions.
I missed this.
BakerAunt;
thanks for doing the report. I think it would make excellent cinnamon rolls, fluffy and not too sweet. Excellent for Chili and Breakfast and Snacks. You could freeze some for later use.I guessed correctly.
I got it!
BakerAunt;
When I do blueberry scones ( its a muffin recipe but baked in a cast iron frying pan ). I don't add the blueberries immediately to the dough. I put a layer of dough without blueberries in the bottom of the pan, about 1/3 to 1/2 of the dough, then I mixed the blueberries with the rest of the dough and and add it to the pan. This should give me a layer of dough at the bottom of the frying pan without any blueberries and it does reduce sticking.
Now if I can remember to baked it throughly. The last pan was slightly undercooked. I think it needed to be cooked 5 minutes longer because of having the blueberries. I think I baked it last Wednesday, the days are running together in my head.Your recipe seems to have more liquid than mine. Perhaps if you added a little more flour or reduced the buttermilk slightly?
Oh I baked a small whole wheat focaccio yesterday.
I missed it.
I made cheese pizza on Saturday.
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