lindag

I also always cooks my beets in a PC. It takes a bit of guesswork to determine the timing based on age and size but I l-o-v-e beets and have gotten pretty good at getting the timing right.

Yet another unitasker!

Thanks for the info, I'll err on the side of safety and follow your advice.

We put white Caesarstone counters in a smaller, well-used kitchen several years ago. Never had a problem with seams showing or with any kind of stains. My kitchen now has granite in a medium-dark tone. I miss my pretty, bright Caesarstone. The only advantage I have now is that I can slap down a screaming hot pan without any worries. If I were re-doing my kitchen, I'd go with Caesarstone.

Many similar reports about issues with KA bowls such as these that started years ago convinced me to buy Cuisinart. I've had no problems and I've been using mine for at least 10 years now.

I did make this recipe last evening. I just couldn't wait to enjoy those flavors again! As I described, I roughly halved the recipe and used less kale than the two bunches (about three quarters of a bunch, I think). It made just about the right amount for me (I didn't need enough to serve twelve). The soup was just great. Oh, I did use the spicy Italian sausage rather than the sweet or plain type. I will definitely make this again and again.

I think it might work for a small home business but it's too much for personal use IMO. you'd have to have a space to store it when not in use and I imagine it takes a good long time to preheat it. Also, you're limited to small loaves.

Yesterday I had a terrific soup at a local restaurant. I'd never had Sausage Potato Soup before and was amazed at how such simple ingredients could be so amazingly flavorful. (The soup I had did not have the kale added.) Here's a similar recipe I'm going to try although I'll scale it down by half and use less kale: Sausage, Potato, and Kale Soup 2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces 12 whole Red Potatoes, Sliced Thin 1 whole Onion, Chopped 1-1/2 lb Italian Sausage 1/2 tsp Red Pepper Flakes (more To Taste) 2 cups Low Sodium Chicken Broth 2 cups Whole Milk 4 cups Half-and-half Splash Of Heavy Cream Fresh Or Dried Oregano Black Pepper To Taste Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, oregano, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed. Add the potatoes, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve. Servings: 12

When I first got my Pan de Mie I let my dough rise a bit too long and the lid did pop off in the oven. I got a small pair of pliers and crimped the lid a little to get a tighter fit it was a trifle loose fitting).

Anna, in case you didn't know, you can get nigella from Penzeys. I like to use them in my naan. BTW, your bread is just beautiful!

Congratulations on your new (hopefully somewhat close) TJ's. The nearest TJ from where I live is more than three hours. We have none in the whole state either. And it's not likely there'll be any here any time. But I miss their products from when I lived in Oregon and they were nearby. I have to make do with occasional orders from Schwan's (of course, it's not the same or even close, but you take what you can get)!

Thanks for the heads up. I've never seen this product here where I live (but that's not all that unusual since I live in a very small population state) but should I run across it I will know to pass it by.

I like the idea of Oreo Thins but have wondered if there is less cookie as well as less filling. I like the cookie part best so I don't want ones with less. I'm also afraid that I'd just eat one more cookie each time to make up the difference.

No lines at Subway? I made the mistake last summer of stopping in around 11:30AM on a weekday. Unfortunately, there was a group of construction (road workers) waiting. At least ten deep. I went elsewhere. BTW, I've found their tuna sub to be inedible. Gack!

With regard to the Epicurious minestrone soup recipe I posted above; I have a question about the method of pre-soaking the zucchini and the green beans in advance. What is the purpose of that? I've never run across that before.

I ran across this recipe the other day and copied it as it looked so good. I had made a similar recipe in my crockpot last week but I added a few ounces of sautéed pancetta which added a lot of flavor. Here's this recipe: MINESTRONE ALLA ROMAGNOLA 1 lb Zucchini 1/2 cup Olive Oil 3 Tbs Butter 1 cup Onion, sliced very thin 1 cup Carrots, diced 1 cup Celery, diced 2 cups Potatoes, peeled & diced 1/2 lb Green Beans 3 cups shredded Cabbage 1 1/2 cups canned Cannellini Beans, drained 4 cups Beef Broth 2 cups Water Parmesan Rind 2/3 cup canned Plum Tomatoes, with juice 1/3 cup Parmesan, grated Soak the zucchini in a large bowl of water at least 20 minutes. Drain and dice fine. Soak the green beans in water, drain, trim and dice. In a large stockpot, mix the oil, butter and sliced onion. Turn the heat to medium-low and cook until onion wilts and becomes pale gold, but not darker. Add the diced carrots and cook for 2 to 3 minutes. Then add the celery and cook 2 to 3 minutes. Add the potatoes and cook 2 to 3 minutes. Add the green beans and cook 2 to 3 minutes. Add the zucchini and cook 2 to 3 minutes. Add the shredded cabbage and cook for another 5 to 6 minutes. Add the broth, water, cheese rind, and tomatoes with juice. Salt very lightly. Stir thoroughly. Cover the pot, and lower the heat to simmer. When the soup has cooked 2 1/2 hours, add the drained cannellini beans. Stir and cook another 30 minutes. Just before serving, remove the cheese rind. Swirl in the grated cheese and season with salt and pepper. Source: Epicurious

Look at King Arthur Flour's website; they sell Lecithin there and you'll find a description and info about how to use it. I use it sometimes to increase shelf life. The also have products like 'whole grain improver' and vital wheat gluten that will help to boost your rise.

We have Subway outlets here (who doesn't) and we also have Jimmy John's. I've never eaten at Jimmy John's (there's not one near me) but my friends who have universally prefer it over Subway. When I do get take-out from Subway, usually in Summer when I don't want to cook, I get just turkey with cheese, tomato, lettuce and mayo....it's not bad really.

Even though I am a serious gadget junkie I do not see the point in spiralizing anything. Maybe I'm just too much of a practical thinker. Not that anyone else shouldn't spiralize their brains out and enjoy it.

KAF makes a high gluten flour (used to be know as Sir Lancelot) which is 14.2% protein. Is this equivalent to the Canadian strong flour?

I know that somewhere in my recipe files there's one for Bialys; one of these days I will definitely have to try it.

Update: I reduced the amount of brown sugar in the recipe to accommodate the sweetness of the sweetened coconut (rather than spending a day searching for a store that sells unsweetened coconut). Well, the mixture came together nicely and the aroma while baking was heavenly. However, the finished product just wasn't very good, ino. I don't like the crumbly texture and the flavors just didn't seem to come together in a good way. I ended up forcing myself to eat it, pouring a bit of milk over the top helped. Not a recipe that I'd recommend.

My flours usually go into breads (I'm not much of a dessert/cake baker). And I, too, stick with what I know. I buy my white flour from a farm/mill that's local to my state. I buy KAF white whole wheat and their bread flour. I also get my ryes and similar flours from them too even though I have to have it shipped to me. Baking bread is my passion and I want to get it right.

I have a GE Profile dual fuel free standing range with the electric convection oven. It's about 10 years old now. It takes under 10 minutes to come to temperature. I've never had a complaint with it.