Comments for Through the Cooking Glass http://cooking.glassbrian.com Nourishing Traditions Through the Eyes of Brian Glass Sun, 28 Feb 2010 06:28:31 +0000 http://wordpress.com/ hourly 1 Comment on No-Knead Bread by Closer to understanding the domestic goddess « Raising My Boychick http://cooking.glassbrian.com/2007/05/21/no-knead-bread/#comment-5653 Closer to understanding the domestic goddess « Raising My Boychick Sun, 28 Feb 2010 06:28:31 +0000 http://cooking.glassbrian.com/2007/05/21/no-knead-bread/#comment-5653 [...] veggies, beef stew with garlic croutons, spaghetti with garlic bread, apple chicken with quinoa, no-knead bread with everything, stuffed squash, beans and rice, roast chicken, and more scones and cookies and [...] [...] veggies, beef stew with garlic croutons, spaghetti with garlic bread, apple chicken with quinoa, no-knead bread with everything, stuffed squash, beans and rice, roast chicken, and more scones and cookies and [...]

]]> Comment on Self Education by nathan http://cooking.glassbrian.com/2009/07/06/self-education/#comment-5652 nathan Sat, 20 Feb 2010 21:28:14 +0000 http://cooking.glassbrian.com/?p=300#comment-5652 Hi Brian, sounds like you might be interested in this version of the new testament due to your anticipated appetite of greek: http://www.amazon.com/New-Testament-TransLine-Michael-Magill/dp/0310228034 Hi Brian,
sounds like you might be interested in this version of the new testament due to your anticipated appetite of greek:

http://www.amazon.com/New-Testament-TransLine-Michael-Magill/dp/0310228034

]]> Comment on Maple Pecans by In the News: 2008 June http://cooking.glassbrian.com/2008/01/18/maple-pecans/#comment-5651 In the News: 2008 June Sat, 20 Feb 2010 12:15:23 +0000 http://cooking.glassbrian.com/2008/01/18/maple-pecans/#comment-5651 [...] Brian Glass: Maple Pecans Recipe [...] [...] Brian Glass: Maple Pecans Recipe [...]

]]> Comment on KoMo Fidibus 21 by dpcrouse http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5650 dpcrouse Thu, 11 Feb 2010 20:42:52 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5650 I have a quick question... In the book "On Food and Cooking" by Harold McGee he mentions briefly that milled flours are aged to help with gluten development. That is the only place that I've seen that statement. Everyone else talks about using fresh milled flour for breads. What gives? I have a quick question…

In the book “On Food and Cooking” by Harold McGee he mentions briefly that milled flours are aged to help with gluten development. That is the only place that I’ve seen that statement. Everyone else talks about using fresh milled flour for breads. What gives?

]]> Comment on Chocolate Ice Cream by beth http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5640 beth Fri, 05 Feb 2010 20:32:42 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5640 UPDATE the ice cream came came out less like cream and more like ice but was delicious! I will try this one again only this time I will use the raw heavy cream i am so excited to get this weekend! thanks again for the recipe!!! UPDATE
the ice cream came came out less like cream and more like ice but was delicious! I will try this one again only this time I will use the raw heavy cream i am so excited to get this weekend!

thanks again for the recipe!!!

]]> Comment on Chocolate Ice Cream by beth http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5639 beth Thu, 04 Feb 2010 19:12:51 +0000 http://cooking.glassbrian.com/2007/06/19/chocolate-ice-cream/#comment-5639 I want to thank you so much for posting this recipe. I spent the morning stressing over how to proceed with my raw milk ice cream endeavors. I love Sally Fallon!!! However, I don't have my book handy! I was looking for a recipe that did not require me to heat my precious raw milk! I have made some major changes to your recipe but couldn't have done it without you! Here's what I used! My Version of CHUNKY MONKEY 1 cup Vanilla Coconut milk (So Delicious Brand) 5 cups Raw Whole Milk 2 Whole Eggs 4 Egg Yolks 2 pureed bananas 1/2 cup maple syrup 1 tablespoon Vanilla 2 tablespoons Arrowroot 1 cup Mini Semisweet Chocolate Chips !/4 cup Crushed Walnuts I have not tasted it in Ice Cream form yet but the Batter is TO-DIE-FOR!! Update to follow! ~beth I want to thank you so much for posting this recipe. I spent the morning stressing over how to proceed with my raw milk ice cream endeavors. I love Sally Fallon!!! However, I don’t have my book handy! I was looking for a recipe that did not require me to heat my precious raw milk! I have made some major changes to your recipe but couldn’t have done it without you! Here’s what I used!

My Version of CHUNKY MONKEY
1 cup Vanilla Coconut milk (So Delicious Brand)
5 cups Raw Whole Milk
2 Whole Eggs
4 Egg Yolks
2 pureed bananas
1/2 cup maple syrup
1 tablespoon Vanilla
2 tablespoons Arrowroot
1 cup Mini Semisweet Chocolate Chips
!/4 cup Crushed Walnuts

I have not tasted it in Ice Cream form yet but the Batter is TO-DIE-FOR!!

Update to follow!

~beth

]]> Comment on Self Education by brianglass http://cooking.glassbrian.com/2009/07/06/self-education/#comment-5638 brianglass Thu, 04 Feb 2010 19:03:08 +0000 http://cooking.glassbrian.com/?p=300#comment-5638 Michele, I chose Homeric for a couple reasons. 1. a number of people said that if you start there, everything else is easy. 2. I wanted to read Homer. :) That said, I put Greek to rest because I started teaching my son Latin. I didn't think learning two languages at once would be a high success endeavor. So right now I'm using two programs together for Latin. Latina Christiana I along with Hans Orberg's Lingua Latina Per Se Illustrata. Michele,

I chose Homeric for a couple reasons. 1. a number of people said that if you start there, everything else is easy. 2. I wanted to read Homer. :)

That said, I put Greek to rest because I started teaching my son Latin. I didn’t think learning two languages at once would be a high success endeavor.

So right now I’m using two programs together for Latin. Latina Christiana I along with Hans Orberg’s Lingua Latina Per Se Illustrata.

]]> Comment on Self Education by Michele http://cooking.glassbrian.com/2009/07/06/self-education/#comment-5637 Michele Thu, 04 Feb 2010 18:57:54 +0000 http://cooking.glassbrian.com/?p=300#comment-5637 Hi, What an interesting blog! I hope you come back soon. I like basically all the topics you touch on. Why did you decide to start with Homeric? I studied Attic Greek in college: it is a sort of middle point to go either backwards or forwards. I was told it is a more accessible starting point than Homeric, but you learn more about syntax than you would with Koine. Just curious. Cheers, Michele Hi,

What an interesting blog! I hope you come back soon. I like basically all the topics you touch on.

Why did you decide to start with Homeric? I studied Attic Greek in college: it is a sort of middle point to go either backwards or forwards. I was told it is a more accessible starting point than Homeric, but you learn more about syntax than you would with Koine. Just curious.

Cheers,
Michele

]]> Comment on KoMo Fidibus 21 by brianglass http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5636 brianglass Mon, 01 Feb 2010 11:40:55 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5636 Diep, I didn't really get much of a manual either. It was a folded sheet of paper that wasn't very helpful. I've never had a problem with a glaze. I believe it did get gummed up once when I ground oats, but I was able to get it cleaned off. I would see if you can get a stiff brush to get that stuff off. The thing I would be most concerned about is getting bad flavors into the stone. It seems to be pretty porous. Diep,

I didn’t really get much of a manual either. It was a folded sheet of paper that wasn’t very helpful.

I’ve never had a problem with a glaze. I believe it did get gummed up once when I ground oats, but I was able to get it cleaned off.

I would see if you can get a stiff brush to get that stuff off. The thing I would be most concerned about is getting bad flavors into the stone. It seems to be pretty porous.

]]> Comment on KoMo Fidibus 21 by Diep http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5635 Diep Mon, 01 Feb 2010 04:11:54 +0000 http://cooking.glassbrian.com/2007/02/03/komo-fidibus-21/#comment-5635 Hi Brian, I've been using my Komo PK1 mill for almost a year and I am having some difficulty with it. We bake bread and pizza once/twice a week and I thought by buying the larger unit, we would have a machine is stronger and as reliable as yours. Wrong. It seems our unit get stuck after about 1 cup of flour is milled. It seems to heat up prematurely. We bought our unit at youarethecure.com and they didn't ship it with a manual. We inquired and they said it does not come with a manual. I understand you have a manual with your unit but it is a different model. Wonder why they neglect to have instructions for mine. Anyway, was wondering if you can help me. When I open the top of the mill, I can see the two halves of the grinding stones. On the surface of the stones, I can see there is a baked on glaze on both halves (It is hard and shiny...think patches of flour enamel along the outer ring of the stone). I have tried to get rid of this glaze ( as I think it is responsible for not grinding efficiently....) and have not been very successful. Maybe I am being too gentle with the stone but I have tried to use my fingernails, a fork, a wooden spoon but nothing seems to get the glaze off. I am afraid to soak the stone in water. Sure wish we had the instructions manual. Perhaps you can help. Also, how long should we grind flour before letting the machine rest so it wouldn't form the glaze in the first place? We have no point of reference and that it where a manual would have been helpful. So far, the only thing we like about our Komo PK1 is that it is beautiful and when it does grind, the flour is exceptionally cool and fine. Hope to hear from you soon. Hi Brian,
I’ve been using my Komo PK1 mill for almost a year and I am having some difficulty with it. We bake bread and pizza once/twice a week and I thought by buying the larger unit, we would have a machine is stronger and as reliable as yours. Wrong. It seems our unit get stuck after about 1 cup of flour is milled. It seems to heat up prematurely. We bought our unit at youarethecure.com and they didn’t ship it with a manual. We inquired and they said it does not come with a manual. I understand you have a manual with your unit but it is a different model. Wonder why they neglect to have instructions for mine. Anyway, was wondering if you can help me. When I open the top of the mill, I can see the two halves of the grinding stones. On the surface of the stones, I can see there is a baked on glaze on both halves (It is hard and shiny…think patches of flour enamel along the outer ring of the stone). I have tried to get rid of this glaze ( as I think it is responsible for not grinding efficiently….) and have not been very successful. Maybe I am being too gentle with the stone but I have tried to use my fingernails, a fork, a wooden spoon but nothing seems to get the glaze off. I am afraid to soak the stone in water. Sure wish we had the instructions manual. Perhaps you can help. Also, how long should we grind flour before letting the machine rest so it wouldn’t form the glaze in the first place? We have no point of reference and that it where a manual would have been helpful. So far, the only thing we like about our Komo PK1 is that it is beautiful and when it does grind, the flour is exceptionally cool and fine. Hope to hear from you soon.

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