[skeptic7]

I did apple pizza, and cranberry/ricotta pizza on Friday and today. Its much higher and fluffier with all KAF white flour than it is with whole wheat. The apple pizza just had thin slices of a Fuji apple and cinnamon sugar, while the other pizza had ricotta cheese and cranberry sauce. I made a new batch of cooked cranberry orange sauce for the pizza as there wasn't enough left over from Thanksgiving. I've done this before and the unsweetened blandness of the ricotta makes a nice contrast to the cranberry sauce.

[skeptic7]

Baker Aunt;
I use homemade puree but I've use whatever hard winter squash takes my fancy at the farmer's market; long necked pumpkins, long island pumpkins, pink banana, and others. I can't remember all of them now.

Chocomouse;
Your pie looks amazing. Is it a custurd sort of pie?

[skeptic7]

I did a sweet potato pie. We had turkey, and cranberry sauce, and yesterday's rolls for lunch. Dad had asked for a sweet potato pie at breakfast time and I chose to cook the pie rather than vegetables. The turkey was a boneless half turkey that had been in the freezer from last year. It cooked surprisingly quickly, one hour at 350 degrees. The KAF sweet potato pie recipe made a 9 inch pie with enough left over for a little thin sample size pie. That was cooked in time to go with the turkey.

[skeptic7]

Just did some dinner rolls with 1/4 cup potato flakes to help it keep moist and an eggwash to give it a brown top. Its came out a little crispier on the ottom as the extra egg glaze ran over the sides of the bread to the bottom.
I mixed it the stand mixer which saved a lot of time. I think I've got the hang of this now.

[skeptic7]

Mike;
Do you peel the apples before making the apple butter? I am going to look around Kentucky for some Winesaps and other interesting apples.

[skeptic7]

I have a print subscription for Consumer reports and I like it, but sometimes I can't find the particular copy. I'll check my back issues later and see if I can find when they reviewed stand mixers.
The vehicle I remember as getting a bad review was the Suzuki Samuari. Did you have problems with the Consumer Reports testing methods?

[skeptic7]

That pizza looks delicious.

Mike;
Is this one of your mini starters? I hope it works out.

[skeptic7]

I did the Japanese Milk Bread on Sunday -- successfully. Some of the previous iterations turned out badly. It turned out fluffy and its staying moist well. I stuck mainly to the KAF recipe only adding just a little more flour to the dough, and a dusting of flour to make it into rolls. From previous tries enough flour to be hand kneadable makes it too dry and dense. Also it needs to be kneaded around 10 minutes in the stand mixer after the dough is stirred together.

[skeptic7]

I've been using parchment paper on nearly everything I bake. I sometimes don't use it on cast iron pans. I would definitely use it for cinnamon rolls as the sugar in the filling often sticks to the bottom.

[skeptic7]

I finally baked something in my father's new oven. A local handyman help adjust the feet so that the drawer had clearance, and I sanded the side of the drawer front to give a tiny bit more space.
Anyway Ibaked chocolate cherry bread as rolls using my KitchenAid mixer. It turned out fluffy and soft. I am finding it a lot easier to add potato flakes than the Tangzong mixture for added moisture. This was a little underkneaded, I was trying not to overknead and compensated too much.

[skeptic7]

Be careful. Hurricane Lee is suppose to be heading for New England. The wind speed has died down but it will bring a lot of rain with it.

[skeptic7]

KAF has a section just for pizza in its recipe section. I am surprised at the variety.

[skeptic7]

How many KA stand mixers do you have now? You told me you went from a bowl lift model, to a bowl lift model with a wider bowl and a spiral dough hook earlier. Now you have your little Red Apple mixer!. I found that my hand mixer is a Kitchen Aid but that shouldn't count.

How was the pizza?

[skeptic7]

Aaron;
Welcome back. Missed your voice particularly when the topic turned to Challah. I glanced at WaPo on pizza and I think I'd like it if they defined different types before trying for "best of". Now I want to know the difference between bar and tavern pizza, stuffed and Chicago. I remember when ages ago I knew of only thin and round, and square and pan, and a novel item was a white pizza.
I've drove past a place that sold coal fired Bronx pizza but don't know what distinguishes that from wood fired pizza.

[skeptic7]

My oven is here but I am pissed. I paid for delivery and installation and having the old oven hauled off. However the they didn't install the anti tip device and I can't open the neighboring kitchen drawer since the oven door handle is in the way. The oven needs to be raised about half an inch for clearance. I couldn't get hold of the right people yesterday. I had a friend cut some wood to put under the oven and hope that this will do the trick, however I am now wondering if he cut the wood correctly. He first had two planks available, but then instead of cutting them both to the right length, he cut one down the middle. I think this would make it harder to put in the right place.

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