skeptic7

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Viewing 15 posts - 421 through 435 (of 1,260 total)
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  • in reply to: Daily Quiz for August 2, 2020 #25915
    skeptic7
    Participant

      I got it. Its a good thing there were only two choices.

      in reply to: Daily Quiz for August 1, 2020 #25914
      skeptic7
      Participant

        I missed it.

        in reply to: What are you Baking the Week of July 26, 2020? #25913
        skeptic7
        Participant

          I've used a teaspoon to drop batter into a baked donut pan. Have to do it in three or four different places and smooth it out later.

          in reply to: Red Onion and Salmonella Alert #25912
          skeptic7
          Participant

            I very rarely eat red onions. I had a recipe that called for them earlier in the year but that was the first in several years. What is the advantage of red onions over white and yellow? Are the sweet like Vidalia onions?

            in reply to: What are you Baking the Week of July 26, 2020? #25875
            skeptic7
            Participant

              It was almost miraculously cool yesterday. The whole day was in a very light drizzle and completely overcast and the high temperature only reached about 77 degrees. It would have been a nearly perfect day to cook.
              I baked the "Wacky Cake" or "One- Pan Cake" in chocolate for a friend's birthday. I wanted to present her a beautiful if tiny frosted cake, but needed to run the cake over to her soon after it was baked. She got the cake, and a small jar of Nutella so she could frost it herself. I haven't heard back on how it tasted and if the center was cooked. It had a decided dip in the middle and I gave it an extra 5 minutes in the oven. A knife test and a thermometer seem to show it was cooked.

              in reply to: What are you Baking the Week of July 26, 2020? #25846
              skeptic7
              Participant

                The texture is more like gingerbread. It is slightly more crumbly than a all wheat gingerbread but I don't get any of that subtle crunch I expect out of a cornbread. I have some baked beans and will try it together.
                I wonder what Boston Brown Bread would be like with a little ginger added? The lack of rye flour is making this test currently impossible.

                in reply to: What are you Baking the Week of July 26, 2020? #25842
                skeptic7
                Participant

                  I was torn between making cornbread and gingerbread, then I looked around on the internet and found a recipe for a cornmeal gingerbread. Its like having a Yankee style cornbread only with molasses and ginger. I converted my favorite cornbread recipe and added candied ginger and fresh ginger as well as dried ginger. I cooked this for 3 hours in the crockpot and it was wonderful!.

                  in reply to: Daily Quiz for July 28, 2020 #25841
                  skeptic7
                  Participant

                    I got it.

                    in reply to: Daily Quiz for July 27, 2020 #25840
                    skeptic7
                    Participant

                      Missed this.

                      in reply to: Daily Quiz for July 30, 2020 #25839
                      skeptic7
                      Participant

                        got it!

                        in reply to: Covid-19 Discussions and Stories #25830
                        skeptic7
                        Participant

                          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.

                          in reply to: Changes at King Arthur Flour #25738
                          skeptic7
                          Participant

                            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.

                            in reply to: Changes at King Arthur Flour #25733
                            skeptic7
                            Participant

                              Chocomouse thats a very good idea. I'm sure it would be beautiful.

                              in reply to: What are you Baking the Week of July 19, 2020? #25732
                              skeptic7
                              Participant

                                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.

                                in reply to: Changes at King Arthur Flour #25723
                                skeptic7
                                Participant

                                  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.

                                Viewing 15 posts - 421 through 435 (of 1,260 total)