MelissaH

Has anyone successfully deodorized a ring by running a steam cycle with vinegar?

Wait, what's a leftover brownie?

We found a new snack mix the other day. Components are: Cheddar rocket crackers Chili lemon corn sticks Corn chips with flaxseeds Honey roasted sesame sticks Honey roasted peanuts Honey mustard pretzel pieces The only things I haven't seen sold separately anywhere are the chili lemon corn sticks. I like this mix enough that I'd like to put a larger quantity together, and I'm trying to think what I could substitute that would have a little zing and a little acid.

Thanks for the article, @andiesenji. I know that when I make oatmeal, I prefer Scottish oats to steel-cut/Irish oats, because they turn out creamier and with a nicer texture. But I must admit I've never baked with either, unless it's turning the leftover oatmeal into bread. All my oatmeal cookie etc. recipes seem to specify either old-fashioned or quick rolled oats.

Ooh, I'm going to have to try this. I've proven myself capable of burning nuts every way possible and then some, multiple times each. And I HAVE timers up the wazoo, and use them, and still I burn!

I'm not sure whether to be amused, sad, or horrified!

You're awesome, in so many ways!

The cherry limeade is absolutely my favorite thing. The food always seems to be overly salty to my tongue. (But I'm also an hour's drive away from any of the locations, so visiting is a real treat for me.)

Kerry, or Rob, is your food mill's fine screen fine enough to strain out raspberry seeds?

Depends what you buy at Wegmans. If you get a lot of prepared foods, then yes, you can easily spend a bundle. But for regular stuff, I find them to be less expensive than the other big supermarket chain in my area. Download the app, or go to their website, choose the store closest to you, and put together a shopping list of the things you'd normally get. The app has access to a database with the prices of everything at each store, so you can see what it would cost. As a bonus, the list will be organized by section or aisle so if you want to get in and out quickly, it's easy to do so.

So good taste and beautiful green are maybe mutually exclusive?

I've NEVER understood the appeal of matcha, apart from maybe the color.

On the contrary, the air pockets in your dough SHOULD be at the top of your concern list. Without them, you might as well be baking rocks. If you don't have air pockets to start with, the leavening (baking soda or baking powder) in your cookie dough won't be able to generate lift, as they work by making air pockets bigger, not by creating holes from nothing. The post I linked to earlier has photos of what happens when you make cookies without properly creamed butter, and there is a distinct difference.

That would imply that you're somehow dissolving the aluminum in the oil, which would be difficult.

That sounds awfully warm. If the butter overheats, it will lose its ability to hold air pockets. Even in a chilly room, the friction from the mixing process will generate heat. BraveTart says that butter for creaming should only be about 60 °F; how cold do you think your kitchen is likely to be?

For those who are sugar-conscious, the Kindle book of Joanne Chang's Baking with Less Sugar is currently $1.99. (I'm a US Prime member; YMMV.) The introduction talks exactly about this subject, and when you can cut back on sugar without ill effects. The first chapter in the book is baked goods with less sugar added to the mix. Other chapters focus on other ways of sweetening your baked goods, including fruits, maple syrup, honey, and even just using the sugar present in chocolate. I've enjoyed the whole book, and for me the recipes have worked beautifully.

Those of you who are interested in the subject, keep your eyes open for when the Kindle book of Joanne Chang's Baking with Less Sugar goes on sale. (It's currently $1.99. I'm a US Prime member; YMMV.) The introduction talks exactly about this subject, and when you can cut back on sugar without ill effects. The first chapter in the book is baked goods with less sugar added to the mix. Other chapters focus on other ways of sweetening your baked goods, including fruits, maple syrup, honey, and even just using the sugar present in chocolate. I've enjoyed the whole book.

Depending on how geeky you want to get, and what you want to do with the data, you might look at what Vernier has to offer. You'd need to connect it to a computer, tablet, or other hardware interface that has the software to work with it, but if you need to gather data for extended periods of time, they may be the way to go.

I don't remember seeing them in France, but they still exist in Gent, Belgium. And in Amsterdam, we saw a few port-a-john pissoirs set up on weekends around the squares in January. I guess those of us who are equipped with internal plumbing need to meter our liquid intake more closely?

Sheesh, and you probably also want enough light to read the menu. I'll get off your lawn now.

You and I will need to commiserate. The Monday after the workshop, I should be flying to...Edinburgh!

Well, it won the 1998 Newbery medal, which is by definition given to a children's book. But hoo boy, it isn't light reading.

We occasionally had sweetened cereals in our house, when I was a kid, although never the ones with marshmallows or the ones with fake fruit flavors. A bowl of one of them, with milk, was considered to be as acceptable for dessert as a serving of ice cream. (Breakfast cereals were along the lines of Cheerios, corn flakes, Wheat/Corn/Rice Chex, Kix, and the like.)

It may be written like poetry, but it's definitely not light reading. I wouldn't want to turn a kid loose with it without some solid historical background.

@Shelby, do you know the book Out of the Dust? It's nominally a kids' book, set in the Dust Bowl, but a windmill plays a prominent role.