Is there a way to subscribe to someone's TFL blog without using RSS feeds?  Or, is there a way to go directly to someone's TFL blog that I have not found? Or, is there a way to create my own shortcuts, in my account profile perhaps, to the blogs I would like to follow?

OldWoodenSpoon

Bread pudding is one of my favorite things.  Being a Southerner I am partial to bread pudding made with stale biscuits but I certainly enjoy others as well.  We had a real nice one not long ago at Ruth's Chris that I assume is made with their house bread.

Anyway, I was looking through the King Arthur catalog last night and noticed the banana flavoring and the idea for banana nut bread pudding came over me.  There is nothing new under the sun so I'm sure it has been thought of before.

Any ideas on how to proceed?

I am a very new member AND breadmaker and have tried printing out (after clicking the Printer Friendly Version) but I can't get more than 1 page to print even tho' I set my printer and program for ALL.  Is there something I am missing?

Thanks in advance...(gee this type is small)

Carol

Hey to everybody, anybody -

This isn't a bread concern, but just personal, and something that sort of irritated me - on my TFL profile, I'd posted a link to my own external blog, but checking up on my account discovered that somehow a website with which I'm not at all associated - a bible sales corporation - had somehow pirated the link. No idea how - has this happened to anybody else here?

I think I've corrected the problem, but if anybody's interested, my real blog is

 http://erzsebetgilbert.blogspot.com/

where I don't sell things - I just put up my own short stories, travelogues, diaries, and photographs.  Apologies, thanks, and greetings to all - 

Erzsebet

So, as an amateur baker (though I'm learning), I've had a good deal of fun in a miniature extended chemistry lesson regarding yeast and all its wonders.  Otherwise, though, I have a lifelong lay devotion to cosmology (daughter of an astrophysicist, go figure), and spend hours reading various science news.  However, in the archives of one of my favorite publications, New Scientist, I unearthed this brief article which I find terrifying...  

 http://www.newscientist.com/blog/environment/2008/07/why-global-warming-is-bad-for-bread.html

Apparently, according to some studies last year, rising carbon dioxide in the planet's atmosphere may lead to lower-gluten wheat which in turn leads of course to bread disasters!  Noooo....  I'm so glad I recycle!  Anyhow, I thought this might be interesting to others, too... 

I'm having trouble with the email notifications. I signed up, thinking that I was just signing up to get emails of replies to my last post. Instead I seem to get an email of every single new post. I've clicked on the unsubscribe button on four separate days, and yet every day I keep getting these emails. I even changed my email address associated with my account here, but I'm still getting the emails at the previous email address. I don't see a "contact" anywhere on this site. I'd really appreciate some help, otherwise I will have to cancel my old email account, which is really not ideal.

I have signed up (through "My account" settings) for e-mail notification of new content posted to TFL.

It used to be that I would get very prompt notification. This was particularly useful when I was waiting for a response to a question or following an active thread. However, now I am getting notified of "new" contect about 5 days after it is posted. Not useful.

Is this a problem on the TFL end, or is it my e-mail server?

Or have I warped to a parallel universe the timeline of which is 5 days behind the one where TFL exists. If so, how is your stock market doing "this" week (my next week)?

David

Over the past few months, I have brought my slab pizza into work a few times and people really like it.  I usually bake enough to feed a few dozen people. 

Anyway, after the fantastic summer we had, people at work are giving me their excess garden tomatoes.  I'm getting a few pounds per day from people who appreciated my pizza!

I actually have made some pizza from the fresh tomatoes and brought that into work.  Again, more tomatoes....

I find it easy to peel them, and I it would be really simple if I could just freeze them instead of canning them.  Is there any major dissavantage to doing that?  I will be using them mostly for pizza and pasta sauce.

I'd really like to hear your opinions about this.  Thanks.

I made a batch of Eric's Favorite Rye, and was thrilled with the results.  Great recipe! If you haven't tried it, don't wait (find it with a search.)  As I was enjoying the bread I thought about how the caraway and rye would lend a perfect bottom note to the tang of fried green tomatoes.  They're easy to do: start with "mature green" tomatoes, slice 1/2", season with salt and pepper and allow to drain on paper towels while you set up the rest.  The crumbs were made by drying out some bread in a low oven, then giving it a whirl in a blender.  To fry, dip tomato slices in milk, then egg, then crumbs, fry to golden in shallow hot olive oil, serve hot.  (Tip, wipe out the pan between batches to avoid overly blackened bits.)  I tried this recipe recently with plain Panko bread crumbs, but they were not nearly as good as this batch made with Eric's Rye.  Enjoy!

This is a comic I found today that relates to baking bread.  Sense of humor is a little unusual...  :)

http://achewood.com/index.php?date=06092006