Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Breads & Baking / Baker's Cafe
    Lost? Site Map

    Baker's Cafe

    Go to page << Previous Page  1, 2, 3 ... , 13, 14, 15  Next Page >>
    Red Apple Guy
    Fri Jun 24, 2011 1:55 pm
    Forum Host
    I'm so sorry, Paul.

    Red
    duonyte
    Fri Jun 24, 2011 2:41 pm
    Forum Host
    Oh, dear, I am so sorry about this. It is so hard to see those darling little beasts suffer.
    PaulO in MA
    Fri Jun 24, 2011 3:22 pm
    Food.com Groupie
    Thanks.

    I e-mailed the following to my wife earlier ...

    "Was thinking that we absolutely, positively had a choice in the matter, and that yesterday was best for her by far. She was so incredibly weak at the end. No fight left in her at all, and she wanted to be set free.

    I wonder when it started, though. For B.J. to lose the weight he did, which I think was because Jasmine was drooling on the food and one symptom is bad breath, it was probably developing over a little while. Dr. Patil mentioned that Jasmine was in the office in August last year and they also cleaned her teeth. They would have noticed something in doing the cleaning, if there was anything there last year.

    The good thing is that she was as animated as ever up until very recently, and this progressed pretty rapidly, which is best for her.

    In reading this and the links in there, like the link to squamous cell carcinoma, it is very, very aggressive, proceeds rapidly, and they is really no treatment option for cats.

    http://www.petcancercenter.org/Cancer_Types_oral.html "

    And the link in there to the American Veterinary Dental Society mentions that it is uncommon for a tumor in a cat to be benign.

    Jasmine is on the left. B.J. is on the right.



    B.J. not happy Tinkabell is around. Only means he's goiing to spray something in the room, as it is closest to the neighbor's house. icon_smile.gif





    We used to make a cat bed out of the blankets in the morning. B.J. is in there, and Jasmine wants him out.



    Not the best house for sunny spots as it is pretty much aligned north-south. Sunny spots are at a premium.



    Jasmine did this with a real mouse from the basement once, too: saw that I was in the kitchen, dropped it, and sat down ... all proud of herself.

    She's giving her closed eye, "you use that flash one more time, and I'll scratch your eyes out" look.



    B.J. sleeps so cute. Nice "That 70's Show" afghan, eh?



    Have you seen the "cats with thumbs" milk commercial from England. If you haven't, I'll find it. It's very funny.



    B.J. really misses his little buddy already.

    I washed the cube and put it back on the chair. B.J. jumped up and looked in it to see if anybody was in there.

    I put out the last little bit of wet food from the open can. B.J. has been eating it as soon as he sees it the past two days. He looked at it and walked away, as if to say, “bring back my little buddy, that’s for her.” icon_sad.gif



    In looking through my photo album at photobucket, I realized I really need to make black and white cookies again soon.

    Bonnie G #2
    Sat Jun 25, 2011 4:50 pm
    Food.com Groupie
    Paul, I am so very sorry loosing a pet is like loosing a family member.

    But on a brighter note, those cookies look awesome.
    Leggy Peggy
    Sat Jun 25, 2011 5:18 pm
    Food.com Groupie
    Sorry to hear about Jasmine.
    tasb
    Sat Jun 25, 2011 11:21 pm
    Food.com Groupie
    Sorry to hear about the kitty, but good thing she didn't suffer for long.
    tasb
    Sat Jun 25, 2011 11:40 pm
    Food.com Groupie
    So you guys/gals know I am not pulling your legs about the cinnamon rolls I have made at work, I took some pics, and some pics of the stupidly simple pizza bagels I made, just bagels (used multigrain), pizza sauce, pepperoni or ham & pineapple and mozza cheese.

    Pic 1- The dough after it was mixed, uses 40 cups flour
    Pic 2- Just over 1/3 of the dough rolled out on the counter top ready to be topped with margarine, brown sugar and cinnamon.
    Pic 3- The dough after it was rolled up, the knife is to give you an idea how big they are, it is a 10" knife.
    Pic 4- The Rolls on pans. Standing back to get them all.
    Pic 5- Close up of pans 1 & 2.
    PIc 6- Close up of pans 3 & 4.
    Pic 7- Close up of pans 5 & 6. They all have table cream poured over them, I don't really think it made a difference but that is what the original recipe makers do. I have don it without and didn't see any difference.
    Pic 8- Cinnamon Rolls out of the oven, almost didn't get this pic because I was already late serving them.
    Pic 9- Pizza bagels out of the oven, a few steps back to show all of them. Sorry for the garbage can and the paper towel mess. lol I was busy. lol
    Pic 10- A close up of the pizza bagels.

    Thankfully I ordered that parchment paper I had all the baking done in just over a hour, using the same pans. And you get a idea of the great commercial kitchen I get to work in everyday. Notice how clean it is considering I was busy. I love the look of the stainless steel and try to keep it shiny.

    Red Apple Guy
    Sun Jun 26, 2011 6:51 am
    Forum Host
    Tasb, that's cool. You're working at a scale that 8 times what I work at. Love the rolls and bagels. Very neat, too; I'd have flour everywhere. 1 hour of baking, wow.

    Red
    Bonnie G #2
    Sun Jun 26, 2011 8:34 am
    Food.com Groupie
    wave.gif tasb - so good to hear from you, I've missed you. I see you are still busy with the school and what a job, my goodness; 40 cups of flour I can only imagine! icon_eek.gif hope they know what a gem they have in you. My kitchen would have been a disaster by the time I started with the flour icon_wink.gif I love the photos
    PaulO in MA
    Mon Jun 27, 2011 7:57 am
    Food.com Groupie
    Looks great!

    Wow, 40 cups flour.

    The most I've done is four, 13- by 9-inch trays of 12 cinnamon rolls each. That's 18 cups flour.

    The black and white cookies were http://www.food.com/recipe/new-york-city-black-and-white-cookies-180805.

    I also copied this one, but haven't tried it yet.

    http://www.food.com/recipe/big-city-black-and-white-cookies-130038
    Bonnie G #2
    Mon Jun 27, 2011 8:16 am
    Food.com Groupie
    I've seen recipes for black and white cookies but have never tried them, I've saved those recipes as I think it'd be fun to give them a try.
    PaulO in MA
    Wed Jun 29, 2011 9:21 am
    Food.com Groupie
    I grew up in Fairfield county, CT. My mother is from the Bronx. Yup ... I love black-and-white cookies!

    I have seasoned almost half the collection in June and will take the summer off from seasoning the rest. No sense in seasoning cast iron cookware if the air conditioning is on. I would rather wait until the fall to use the oven a lot.

    Very, very nice collection.

    Bought two metal shelves from Home Depot. Very nice shelves. They set up and adjust very easily. The seasoned and oiled cast iron is on the shelves, and the rest of the collection is on the floor.



    Here’s what I have to do in the fall. Will start again in September.

    Some interesting pieces to still be stripped and seasoned. Saw a Tecumseh No. 9 skillet. Not much known about them from what little I can find online. There is some speculation it was a foundry in or around Techmseh, MI, as that region was known for a high grade of iron ore.

    There is also a No. 8 Sidney Hollow Ware skillet. This company was sold to their main competitor, Wagner Ware, also of Sidney, OH, in the 1890s



    The griddle on the left is a No 8, pattern number (p/n) 908 from 1950. The griddle on the right is No. 18 Family Grill, p/n 1108. Book value $150.

    Several Wagner Ware Dutch ovens without covers. Two with glass covers.

    Second shelf from the bottom has an aluminum Wagner Ware Dutch oven, a No. 8 Griswold Tite-Top Dutch oven (p/n 833) with a No. 8 trivet. The two larger, earlier (slant logo) Dutch Ovens are Griswold No. 9. The top is 2252 and the bottom is 834. They are from 1910.

    Next shelf up has a patty mold set, patty bowl, a square skillet, and three food/meat grinders.

    The next shelf up has four handle griddles (1 Griswold, 3 Wagner Ware), two square breakfast (bacon and egg) skillets, and three muffin/popover pans (2 Griswold, 1 unmarked).



    The rear side of that shelf has more Dutch ovens, a trivet, a bunch of ashtrays and toys or salesman samples, a Wapak Yankee Bowl, a colonial smoking set, a square single egg skillet, a small Griswold No. 18 New England gem pan ($150 is not chipped), a breadstick pan, and an aebleskiver pan.

    My wife mentioned that the ashtrays and colonial smoking set would make perfect individual butter servers for lobster or crab. We don’t ear seafood, though. icon_biggrin.gif



    Top shelf are No. 4 skillets; not a very common size. The skillet on top is p/n 702 with a heat ring. Book value $450 - $500. One is being sold online now with an asking price of $600.

    Lots of No 3 skillets. Eighteen I think.

    Next shelf down with have some interesting pieces. An “ERIE” (i.e., before pans were marked Griswold) from the late 1800s. A Favorite Piqua Ware from the early 1900s. An old skillet with a gate, unfortunately this piece has a crack. And two smaller griddles. One gas a gate.

    A grtiswold chef’s skillet of behind the Erie.

    Then lots of No. 5 skillets, almost 30. One a slant block logo, p/n 724 with a book value $150 - $200.



    Here’s the back of that shelf. You can see the chef’s skillet.



    Looking forward to working on the collection in a couple of months.

    The one pound of solid lye stripped all the cast iron that I’ve done so far, and is still good to do more. Haven’t noticed a decrease in its ability to strip the decades of carbon build-up at all.
    duonyte
    Wed Jun 29, 2011 9:37 am
    Forum Host
    I love those shelves, need to replace some very old ones in my basement, will need to check those out.
    Bonnie G #2
    Wed Jun 29, 2011 10:02 am
    Food.com Groupie
    Looks like you got some really interesting pieces in that deal Paul; and they look so nice since you've cleaned them up.
    tasb
    Thu Jun 30, 2011 10:35 am
    Food.com Groupie
    The total time for making all of it was 2 1/2 hours from the start of the cinnamon rolls to the time I served lunch. The baking time for the cinnamon rolls and pizza bagels was 1 hour. I had to mix the dough with a wooden spoon as the school only has a tiny hand mixer. Know you know why my shoulder is so messed up. icon_lol.gif I really have to clean as I go, just a few feet from that table I usually have the freezer top stocked with stuff that I was using. I must have really cleaned up before taking some of those pics because I had cans, bags and other utensils around. I am pretty sure I was even using a trolley.

    Paul, your collection is looking good. I am pretty sure those are the same shelves we have at the school.
    Go to page << Previous Page  1, 2, 3 ... , 13, 14, 15  Next Page >> E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites