One idea I got from Cook's Illustrated's take on the no Knead Bread recipe is to replace some of the dough's water with a mild beer (think miller light or some such) . It adds a lot of yeasty flavor to the pizza dough too without having to save old dough.

CJ McD,
I haven't tried that, but I assumed that a pan within a pan strategy would change the crust because it wouldn't retain heat the way that cast iron would because my pans are stainless steel. I guess I could just get a cast iron loaf pan to put in my dutch oven, if it fits.

Whitefish salad on an everything bagel

Ate there today. We ordered as per above. Burgers were one degree over-cooked. Onions were good. Burgers were small but I was glad to not be too full afterwords.

I rate them as fine if you are in the area but not worth a trip.

"Stir until mixture no longer sticks to pan."

Can you post a picture of what this looks like, or perhaps a richer description?

I never keep whole milk (1% or skim) around but my understanding is that baking recipes call for whole unless otherwise stated.

Can I just add a bit of extra melted butter (how much?) and a bit less milk and use that instead? Will this work in some cases and not others?

Damn fine sandwiches. I love their meatball heroes and chicken parmigiana with extra hot peppers.

Putting pretzels in yogurt is pretty good.

I remember liking Strega Nona as a kid. However, thinking back on it, It is pretty sexist. The you man wants to learn from Strega Nona and if I recall correctly he is turned away because he is a boy.

We ordered the "tender" off of the menu at a Schezuan restaurant after speaking with the waiter and learning that it was "beef tender". We weren't communicating well, and I thought we were getting beef tenderloin. Instead, it turned out that we were eating beef tendon, which was low on flavor and very chewy.

Baked ziti

I invented a corn and chickpea salad that my family loves. It tastes very fresh but only requires fresh tomatoes. A great taste of summer for the middle of winter.

The article about flour says that "Advocates of local foods have bemoaned the state of mass-produced flour, even from higher-end brands. Midwestern wheat has been bred for uniformity and yield instead of flavor or nutrition, they say, and processed for shelf stability."

What, if any, are the nutrient and taste differences? How do we know that they come from the grain and soil differences and not differences in handling, freshness, and perception?

I'd love to see a Cooks Illustrated style taste test across these artistically made flours.