[skeptic7]

I got this right. I think all oils should be refrigerated. I often forget to put my most commonly used oil back in the refrigerator, but thats lazyness on my part not conviction.

[skeptic7]

Chocomouse;
Congratulations! Did you use your recipe? How many English muffins did it make? You really ought to try my recipe as it makes 9 muffins and you won't run out of rings. I like extra English Muffins as hamburger buns.

[skeptic7]

I've eaten both and I still got this wrong.

[skeptic7]

I had this one.

[skeptic7]

I did a second batch of blueberry bread in the slow cooker on Tuesday. I gave part of it away but refrigerated the rest so I could snack on it without having to cook.
Yesterday I did a cheese pizza -- I wish I could have done that in the slow cooker too, it was very hot in the Kitchen.

[skeptic7]

Got it!

[skeptic7]

I had wanted to make blueberry scones last weekend but it was too hot. Yesterday I did it anyway but cooked it in a 8inch round pan in my slow cooker. I cooked it about 2 1/2 hours, might have been more, on high. The temperature was 140 degrees, but it wasn't wet or sticky when tested with a probe -- actually the stem of the thermometer. I used my normal whole wheat recipe but added some candied lemon peel which really enhanced the taste. The texture was great and I liked the shape better than when it was cooked in a smaller round pan.

[skeptic7]

I'm old fashioned and sift the flour before measuring. This has other advantages than accurate measurements like preventing lumps and pieces of bran from entering the recipe.

[skeptic7]

I did a guess and it was correct.

[skeptic7]

This question is ambiguous. They mention green peas but don't really say if they mean fresh green peas, a vegetable traditionally flavored with butter, or dried green peas as in ham and pea soup.

[skeptic7]

The KAF recipe called for beaten egg whites. The batter was nicely fluffy yesterday.

[skeptic7]

The crepes worked better the second day after the beaten egg whites had a chance to deflate so the batter wasn't as thick and fluffy. It still wouldn't spread as much as the recipe indicated but was fine with strawberries and Greek yogurt.

[skeptic7]

I missed this. I never thought of the true answer as connected to food poisoning.

[skeptic7]

That looks cute but would you use it often enough? I've been thinking about making a bread bowl by using a stiff pizza dough, rolling it out and draping it over the back of tiny pizza pan, or large muffin cups. That would not work for cornmeal as its a batter bread.
I used to think bread bowls were the bomb and would get them when available. But I talked to a friend who worked at a food stand on the beach, and she said that people would order clam chowder in a bread bowl and then throw the bowl away. That sort of soured me on the idea.

[skeptic7]

As I was returning from Canada to Washington DC Area, I stopped by Plattsburg, New York. A grocery store there 32 had ready to bake pizza in half sheet pans. These were 10.99 which seemed a really good deal, I wish some of the local grocery stores had that. A half sheet pan worth of pizza could feed me lunch for a couple of weeks! Has anyone made pizza that big?
They also had bellini which seemed a cross between a bread stick and a calzone. Take a thin round pizza, put a small amount of cheese and pepperoni and then fold two opposite sides toward the middle. Also a Lavash pizza baked on a stone. Are these New Englandish style pizza?

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