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Posts by BrianShaw

For us it was potato! Lots and lots of potato! hahaha.  In fact, where I'm from there's a saying when someone unexpected joins for supper, "just put another potato in the pot."
Both the La Choy Chow mein and Chef BoyArDee pizza kits bring back very bad childhood memories for me.  I always wanted to eat them but m Mom (Dad, probably) wouldn't even consider it.. no matter how much I asked, whined, and begged.  We only ate "real food".  I'm now nearing the end of my life and have never eaten either one of thse products and probaby should keep it that way.
'm with your hsband.  I'll eat a pot pie any way, but like it the best with regular pie crst... and two of them, preferably.  Rearding your recipe -- completely standard... with the exception of the ommission of potato. 
Think about pan volume first. A 9x2 pan is 8 cups. The volume of a 6x2 is 4 cups.  So a half recipe would suffice. With a 4x2 you'll have a bit of spare batter. If you don't want to also make a couple of cupcakes, throw it out... it's not really all that valuable.   Step 2:  Whatever recipe you want to use, Convert to weights if recipe is in volumetric Then convert to baker pct.   Then start with half of the flour and compute the amount of other ingredients...
Errr, umm... if the tip is digging into the board than maybe a German profile would work better?
 This is the wisdom that, generally, has been found to be immutable.  If I were to try changing history, though, I'd be experimenting with a complete dry mix (one that includes dried egg) and only needs water/milk to form a batter.
Thanks for the clarification.  You are completely excused - autistic or otherwise.  :)
Oh no, then I've been using my Nakiri for the wrong things. I ONLY use it for veg. What is it supposed to be used for?
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It sounds like a failure of the yeast to fully rise.  Not an uncommon problem for beginning yeast bakers.  Knowing how long it takes bread dough to rise is a function of many factors so recipe times sometimes may not be accurate.  After the overnight in the refrigerator the dough needed more time to rise on the counter.  Next time try a more traditional countertop rise rather than the extended refrigerator rise.  That will make it easier for you to get a feel for how much...
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