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Calling all bread bakers...

I notice that there is a pretty dark crust on the loaf, and that suggests a higher temperature oven. Try upping the temp, maybe 50 degrees, and cutting the baking time by a few minutes, maybe like 15 minutes or so. Im just guessing though, because I cant really tell what size pan you are using...but higher temperature and shorter baking time should keep some moisture in the loaf. But if the loaf keeps really well, I have to wonder if there isnt some sourdough starter involved. If you use fresh starter that is fed every day, you wont get much or any sourness, but the loaf really keeps a lot longer.

Nov 10, 2012
nyxpooka in Home Cooking

Madeleines

Your oven is probably like mine, its hotter in the back. I need a new seal on mine :( I use an old double sided Hotpoint from 1950.

Nov 10, 2012
nyxpooka in Home Cooking

Minneapolis - Truly sour dough

I bake sourdough bread here at home, and its dificult to find bakeries that are set up to do the sourdough. To really reap a tart loaf, you dont use any regular bread yeast, only starter, and it takes a long time for the loaf to establish the sourness...some of them use dough from a previous batch and wait up to three days for the sourdough yeast to establish themselves. I find that I can slightly modify the sourness of my bread by using a recipe that uses a lot of starter, and by monitoring how long I age the starter. To me, a few days makes a fairly assertively tangy loaf. I dont like it that sour, but a week old batch of starter would probably make a pretty dang sour bread. Its kind of fun, if you ever want to try baking your own, contact me and I will send you some starter.

Nov 10, 2012
nyxpooka in Minneapolis-St. Paul

How Does Food Affect Your Dreams?

Dairy products, such as cottage cheese (my weakness...full fat, creamy deliciousness!) will give me crazy dreams if I eat it before bed. But I sometimes do it anyway...cant help myself. LOL

Jul 24, 2011
nyxpooka in Features

Can Eating Poppy Seeds Make You Fail a Drug Test?

It would have to be something with a lot of the seed, or eaten very frequently. If I had to do testing, I would avoid anything with poppyseed filling in it, generally speaking. Thats a LOT of poppyseed. Never saw the appeal in it. I think it tastes like lawn clippings, personally.

Jul 24, 2011
nyxpooka in Features

Why Do Subway Restaurants Smell Awful?

I agree, its the bread. I bake bread frequently, and my bread always fills the house with a delicious aroma. But their bread kinda stinks. I am assuming that it is an additive they add to or coat the bread with to stabilize it so it keeps longer in dough form. Just looked and its chock full of chemicals. Heres the white bread (note: Mineral oil? Wow) ITALIAN (WHITE) BREAD Enriched flour (wheat flour, barley malt, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, contains less than 2% of the following: soybean oil, fermented wheat flour, yeast, salt, wheat protein isolate, wheat gluten, dough conditioners (acetylated tartaric acid esters of mono- and diglycerides, ammonium sulfate, calcium sulfate, ascorbic acid, azodicarbonamide, potassium iodate, amylase [enzymes]), sodium stearoyl-2-lactylate, lactic acid, sulfites, mineral oil.

Heres the multigrain: 9-GRAIN WHEAT Enriched wheat flour (wheat flour, barley malt, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, high fructose corn syrup, whole wheat flour, wheat gluten, contains 2% or less of the following: oat fiber, soybean oil, salt, wheat bran, rolled wheat, rye nuggets, dough conditioners (DATEM, sodium stearoyl lactylate), yeast nutrients (calcium sulfate, ammonium sulfate), degermed yellow corn meal, rolled oats, rye flakes, caramel color, triticale flakes, parboiled brown rice, refinery syrup, honey, barley flakes, flaxseed, millet, sorghum flour, azodiacarbonamide, natural flavor (maltodextrin, natural flavor, silicon dioxide, lactic acid).

Interestingly, azodiacarbonamide is an ingredient in plastic foams. It seems to induce asthma and allergies. It degrades at 248 Fahrenheit. Interesting that it degrades as the bread is baked. I wonder what it degrades into...and if that accounts for the plastic like smell everyone is talking about. Hmmm...

Jul 24, 2011
nyxpooka in Features

Almond Meal-ideas/recipes for use

I keep meaning to try Frangiapane. The frangiapane tart with berries looks delicious.

Jul 17, 2011
nyxpooka in Home Cooking

Taste-Testing Target's Archer Farms Foods

Once in a while they have the Archer Farms mango slushies at the Target Snack Shop...they are fabulous. But their quick bread mixes are delightful. I indulge in the streusel from time to time, yum.

Jun 18, 2011
nyxpooka in Features

Guy Fieri Barbecue Sauce Allays Suspicions

I think a lot of food officianados look down on Fieri for being too commercial. He likes to stamp his name all over. But...fortunately for him, he has the personality type that can do this. Now if you saw Bobby Flay promoting Applebees, you would think..."Impossible!" (And it would be, most likely.)

I have no doubt that after sampling "everyday joe food" all over the country, that Fieri has a pretty good handle on what good bbq sauce tastes like (at least in his opinion...I would venture that in no other area of cooking is individual taste so much a spectrum as in BBQ). Hes a guy with a "majority" palate, the kind of dude who likes what most of us like. So yeah, I would try his sauces...sure! Why not!?

Jun 18, 2011
nyxpooka in Features

I have a jar of capers. Now what?

Make Chicken Piccata! (there are some good recipes online, but Giada's has waaaay to much lemon for me! *pucker*

May 29, 2011
nyxpooka in Home Cooking

sos...cream sauce

Naw, just add a little more starch to the sauce. If it tastes too floury to you, just add a little butter. Thats what I do...

May 29, 2011
nyxpooka in Home Cooking

making cooked flour buttercream, help needed!

I was assigned to make the ol' mans favorite cake, red velvet, with the cooked frosting. I tried it a few ways based on the family description that the frosting should look slightly "weird" or "lightly curdled", or "as if spoiled"....at any rate, you have to cool the flour mix COMPLETELY. If its warm at all, it will melt the butter and even if you cool it and rewhip, its just too loose. Its already a pretty loose frosting, and keeping it cool seems to make it more stable. (It kind of makes sense, because if you cool melted butter, it never is as firm as it was before...) But its delish, so worth the effort. Hate to say it, but you might have to start over. Or if you are a risk taker, make another half batch of frosting and mix it with the first one.
(the first time I made this, I thought it was too weird, so I added some powdered sugar. I thought the result was quite passable, but the OM declared that it wasnt "the same" as his mothers. Aaargh!)

May 29, 2011
nyxpooka in Home Cooking

Can you name this traditional Spanish dessert?

Another olive cookie, this one is Portuguese though...
PORTUGUESE SWEET LEMON AND BLACK OLIVE COOKIES

1 1/2 cups all-purpose flour
1/2 cup mild oil-cured black olives, rinsed quickly if particularly salty, pitted, and coarsely chopped
1/4 cup sugar, plus more for coating
1/4 teaspoon baking powder
2 tablespoons grated lemon zest
1/8 teaspoon ground cinnamon
Pinch of kosher salt
1/4 cup extra-virgin olive oil
1 large egg, beaten

Position a rack in the upper third of the oven and crank up the heat to 375 degrees F.

Stir together the flour, olives, sugar, baking powder, lemon zest, cinnamon, and salt in a medium bowl; set aside.

Whisk together the oil and egg, pour the mixture into the dry ingredients, and mix with your hands until the dough no longer looks dry and holds together when squeezed, 1 to 2 minutes.

Fill a small bowl with sugar and set nearby.

Pinch off 1 rounded tablespoon (about 1 ounce) of dough, roll it into a ball, and coat it well with sugar. Place it in one corner of a sheet of parchment cut to fit your baking sheet, place another piece of parchment on top, and using a rolling pin, roll the ball into a 3 1/2- to 4-inch circle, a scant 1/16 inch thick. The edges will be ragged; that's how they should be. Repeat with 5 more wafers on the same sheet. Lift off the top sheet and slip the parchment with the cookies onto the baking sheet.

Bake until the lemon-olive cookies are edged with brown and pebbled on top, 10 to 12 minutes. Slide the parchment onto a wire cooling rack. Repeat with the remaining dough. Once cooled, the cookies will keep in an airtight container for several days, but I doubt they'll stick around that long.

Makes about 15 cookies

Apr 12, 2011
nyxpooka in General Topics

ISO Lemon Lava Cake Recipe

Have you tried converting a chocolate mug cake recipe? I saw where a mom had to accommodate a child who could not eat chocolate, so she simply replaced the cocoa with another tablespoon of flour. But the extracts could change, as could maybe some of the milk be replaced with lemon juice? Possibly? Any experienced cake bakers see a problem with this? It would be easy to try though..because you could do it in such a small amount! Google "Mug cake" and you will find that they are almost all chocolate. I dont do that much chocolate, so I might be working on this tomorrow if I have time! I will repost my findings if I get a winner!!

Feb 23, 2011
nyxpooka in Home Cooking

Coke, KFC, and Other So-Called Secret Recipes

I remember mixing a few pop flavors at the gas station when I was a kid and it always turns out to taste like Dr. Pepper...so much for their secret formula...lol

Feb 17, 2011
nyxpooka in Features

Two Updates from Duluth: First Oriental closing and 3 Thai restaurants

Its a bummer Oriental Grocery closed. Cub foods doesnt have much of anything, it kinda sucks. They apparently moved too close to central hillside, which is the worst location in Duluth for crime and has been for a long time.

Feb 17, 2011
nyxpooka in Great Lakes

Maggi Sauce... out of curiosity (moved from LA)

Goya Sazon has a generous amount of MSG also. But its great, I admit it. I dont worry about it much but I do notice that I get migraines from packaged ramen noodles and wonder if its the msg thats doing it. Yet, if I put a couple dashes of Accent in my sausage gravy, its perfectly fine. I dont feel it at all. Maybe its the amount of it that does it? Hmmmm... It does seem to be the beef flavor though.

Feb 17, 2011
nyxpooka in General Topics

Cake flour in cookies??

I think it would be good for cookies like rollouts, sprits and maybe butter cookies, but I can see why the chocolate chip ones wouldnt work. The amount of baking powder in the cookies would probably be too much, I would think... But for unleavened cookies I bet it would be great. I kinda wonder if it could be mixed with all purpose flour if that didnt work? Hmmmm

Feb 16, 2011
nyxpooka in Home Cooking

Strange Pairings that Taste Uncommonly Good

Aaaah! Now I am in a whirlwind of pizza cravings! Thinkin bout buffalo chicken pizza with monterey jack cheese and those little green onions...and pickles? Maybe...heh heh...
Dont do dressings much, but bbq beef pizza sounds really awesome. I havent tried anything except bbq chicken pizza. I know I am deprived :(

Feb 15, 2011
nyxpooka in General Topics

Strange Pairings that Taste Uncommonly Good

Apple mint jelly is so yummy! I remember eating it all the time at my friends house, trying to remember but I think it was just good on buttered toast. Maybe some marshmallow creme was involved...hmmm?

Feb 15, 2011
nyxpooka in General Topics

Best or Favorite Pies?

Ooh I heard of that, but I thought it was more of a cakelike filling inside a pie. Hmmm

Feb 15, 2011
nyxpooka in General Topics

Best or Favorite Pies?

My grams banana "cream" pie, it was more like banana meringue pie...she would use nice salty crispy fresh pie crust, line it with fresh bananas, dump hot cooked vanilla (french vanilla is best but cant seem to find it anymore) and top with nicely browned meringue. Gosh that was good. Made some when I was pregnant and went to my friends house and ate the whole damn thing between the 4 of us in one afternoon. YUM

Feb 15, 2011
nyxpooka in General Topics

What's your favorite thing to dip french fries in?

I like butter. Hee hee. I know I am bad, but its yummy. lol

Feb 15, 2011
nyxpooka in General Topics

United Dish of America?

Tater Tot Hotdish! Woohoo!

Feb 15, 2011
nyxpooka in General Topics

Why Does Nose Grease Tame Beer Foam?

Gosh, that sounds so gross! why doesnt it work when you take a sip and your nose touches the foam? Am i not greasy enough? lol

Feb 15, 2011
nyxpooka in Features

Nasty Little Treats

Ugh...that reminds me of "Night of the Living Dead" movies...."Moooooorre braiiiinnsss!"
Eeek!! Gonna have nighmares if I could sleep tonight...

Feb 14, 2011
nyxpooka in General Topics

Family foods I thought was normal

I guess its what passes through the kidney that bothers me :P

Feb 14, 2011
nyxpooka in General Topics

Family foods I thought was normal

Love love love bluegill! Just about as good as crappies, if you ask me. I miss fresh fish so much, no one will fish or help clean them so I gave up....sigh

Feb 14, 2011
nyxpooka in General Topics

Family foods I thought was normal

Lutefisk at my house. Just mom and dad though.,,wish I could like it but it just isnt happening...

Feb 14, 2011
nyxpooka in General Topics

Family foods I thought was normal

Ugh, I hate travelling with people like that! Drives me crazy!

Feb 14, 2011
nyxpooka in General Topics