Text 24139, 102 rader
Skriven 2015-02-17 18:51:32 av Janis Kracht (1:261/38.0)
  Kommentar till text 24103 av MICHAEL LOO (1:123/140)
Ärende: mixers 226
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Hi Michael,

> I am sad about KitchenAid as a whole, because I've been
> quite conscious about the slide in quality over the
> years (a real avalanche in more recent times). It was
> a fine product and a noble name; no longer.

It was a great product, and lasted for years "once".  It is sad that they no
longer do so.

> I am sad about that particular KitchenAid, because I could
> get it to work reasonably well, even if she had difficulty
> with it. Nonetheless, it got used only when I was around,
> and rather seldom even then. So out it went (I believe to
> a good home).

Was it replaced with something else?  Just curious.

>> I'm glad. But to take advantage of the bowl space, are
>> you making things twice as big as you used to?
>> Nope.. I could of course, but unless the whole tribe is here, there's
>> really no need.

> The criticism of older models was that it didn't mix
> effectively unless there was a critical mass that was
> bigger than one normal batch of dough.

Now they include a dough hook extender for small batches of dough which I used.
I might not have needed it, I'll have to try it next time without.

> One might have
> said that of KitchenAids as well, though there were
> ways of finessing that problem.

My problem from the beginning was feeling with the K45 that if I made more than
one loaf at a time, I'd kill the machine (and did) and with the professional
that if I made more than two loaves or repeatedly made two loaves, that I would
kill that machine. What I did to finesse the problem was remove half the dough
so I was only kneading on loaf at a time, then finally put them both together
by hand kneading.. more tiresome for me than it needed to be as I see now it is
easy to accomplish with my new Bosch.  It just does it Yay (g)

Tonight's dinner:
==Stuffed Calzone==
    olive oil - 1 tbsp
    onion - 1 medium, sliced into thin strips
    peppers - 2, various colors, sliced into thin strips
    garlic - 3 cloves, minced
    salt and pepper - use very generously
    1 tsp. basil
    1 tsp. oregano
    1/4 tsp. thyme

    pizza dough - 1 large, about 1 pound
    mozzarella cheese - about 1 1/2 cups, shredded
    ham - about 6 oz, sliced
    salami - about 4 oz sliced
    parmesan - about 2/3 cup, finely shredded
    egg - 1
    water - 1 tbsp
    Marinara pasta sauce - for dipping

    Preheat oven to 375F

Heat the olive oil in a large skillet over medium heat and cook the onion and
peppers until beginning to soften, about 4 - 5 minutes.  Add the garlic, salt
and pepper and Italian seasoning and cook for another minute or two, then allow
to cool on a plate.

Roll the pizza dough out into a large rectangle, about 9"x13".  Line a baking
sheet with baking paper, then transfer the dough to the baking sheet.

Sprinkle half of the mozzarella cheese down the middle of the rectangle, then
lay the ham slices on top of the cheese, slightly overlapping them.

Spread the peppers and onions over the ham, then more mozzarella.  Lay the
salami slices on, then sprinkle on the parmesan.

Use scissors or a sharp knife to cut strips into the dough on either side of
the filling, making them about 1 1/2" wide.  Criss-cross fold them tightly over
the top decoratively - leaving small slits for air vents between them.  Be sure
to not cut all the way to the filling, but leave a little dough so the filling
won't drip out.

When you get to the end, fold up the end flap first, then cross over it to seal
it tight.  If you don't want to do a 'braid' you can just fold the sides over
tightly, seal them together, then cut smalls slits across the top, about 1 1/2"
apart.

Whisk the egg and 1 tbsp water together, then brush over the top and sides of
the bread.

Bake for about 30 - 40 minutes, until golden brown.

Serve with a good Marinara sauce for dipping.
========

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)