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    Northern Minnesota yah sure, you betcha

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  1. I've put in the updated spreadsheet; it's still pinned to the top of this forum.
  2. Well, Jo could always pretend the jalapenos are zucchinis, and treat them accordingly. Leave them on someone's doorstep in the middle of the night. Put them in a guest's unlocked car. Ask @Shelby, she has dozens of such tricks!
  3. Yes, I need to try this. More info, please! It looks like a good gluten-free crust idea.
  4. I have never even thought about using cactus in salsa! Since I have a bag of frozen, chopped nopales that bought on impulse much too long ago, I'm all ears to this idea.
  5. Thanks for the input, folks. In looking back at my post I realize I was unclear about when I had problems. The wet hands trick definitely worked for the initial stretching and folding (maybe I didn't do enough of that) and I don't remember having issues with stickiness then. The dough rose beautifully during that first rise, too. The problem came after that, when I needed to cut and shape the dough. (This batch was for 2 loaves.) My lessons to date have said that at that stage - the final shaping - to put the dough on a floured counter and use floured hands. That's where stickiness was an issue. Should I try doing the final shaping and proofing on a wet counter with wet hands instead? I have visions of the dough incorporating more water and getting sloppy.
  6. My latest batch of bread: sourdough, using half bread flour and half heritage (Barrio Blend, from Tucson) flour. I'm pleased with the flavor. I still need some adjustments in time and temperature, though. This was done in the CSO on bread cycle. It almost got too brown on top at 450F for 40 minutes, so I had to lower the temperature for an extended time to get the interior to cook. It's still a bit chewy, as though the interior could have afforded just a few degrees more. Here's my real issue, though: how the heck does one keep the dough to sticking to one's hands? This dough is about 78% hydration. Despite my best efforts (heavily floured hands, heavily floured counter) the dough kept sticking to my hands while I was trying to shape it and tighten the surface. This loaf deflated somewhat; its counterpart boule got more handling, stuck more, and deflated a lot more. I finally tried oiling my hands instead, but by that time the damage was done. Grr. Shouldn't flouring my hands have worked? What else should I try?
  7. Smithy

    Dinner 2020

    Ripe summer tomatoes, freshly-sliced red onion, freshly-picked-then-chopped basil; good romaine lettuce; grilled marinated artichoke hearts from Trader Joe's. Cubes of last week's bread, toasted until dry. Red wine vinegar vinaigrette, heavy on oregano. There would also have been mozzarella pearls, slices of salami and proscuitto, and slices of freshly-baked sourdough bread on the side, but at some point my darling woke up and said, "where's the meat!?" We had grilled smoked Polish sausages instead. He grilled them, so I can't complain about extra work. Still. This hybrid salad (inspired by 2 recipes, thwarted by 1 husband) was darned good. I hope tomorrow's leftovers live up to the original.
  8. Smithy

    Dinner 2020

    @Kim Shook, I'd say a husband who can read your mind on an unspoken dessert is a real treasure. That sundae looks wonderful!
  9. I laughed at this because of the amusing last line in your post, but in fact that rubber band is there to support a couple of toothpicks that are suspending the green onions off the bottom of the jar. Are you saying it won't hurt them to rest on the bottom?
  10. I finally got around to trying this, and it's working well for me too. The interesting thing is that the greens grow at different rates. I cut all the onions to the same height the last time I used some, late last week. Look how uneven they are now!
  11. A good tamale is a wonderful thing, and a reliably good tamale-maker is a lovely resource. I have lost track of the number of times I've been disappointed by having a huge slug of masa surrounding a miniscule few shreds of meat. The solution, of course, is to make my own...maybe someday.... David, is that the main difference between Mexican oregano and the "standard" (Greek, I assume) oregano, that the flowers are left on? I always assumed it was a different variety. I confess I've never looked into it. Comparing the Oregano Indio (which may or may not be Mexican oregano) that I have from @rancho_gordo with the organic oregano from the grocery store shows a visible difference, I admit. The Rancho Gordo stuff is on the right in this picture.
  12. I am having serious apricot envy out here in Minnesota. Blenheims in the stores? Not a chance. And it's been years since I've been in California during the summer months. Ain't happening this year, either.
  13. Smithy

    Lunch 2020

    Thanks, @kayb. I usually get the fisheye if I try to work squash into our diet, but I may try to sneak some in via this method.
  14. I'll add my opinion to those who went before. I'd agree that American scones seem a bit like southern American biscuits, but firm and not especially moist. I loved scones when I traveled in England and Scotland. It's been a long time, but I remember them as having enough fat and flavor that they were tender - not as tender as a muffin, but more so than what we call a cookie. The scones I have bought here seem more like overgrown and dry cookies. Disappointing. I haven't tried making them, but if I do I'll look for a British recipe.
  15. Smithy

    Lunch 2020

    Recipe links, recipe links. I've just been down the rabbit hole, looking for that recipe and wondering what I'd missed in the last few weeks. Now it looks as though it's an older reference (whew! I'm not losing my mind...yet....) Am I correct in thinking that you used @Jaymes squash recipe for the technique only, then added the crackers to make more of a casserole? I've been poking around @Shelby's writings and found a reference to this recipe of Jaymes' in the Squash Cook-off topic. Your treatment seems to add another step to make it into a casserole. I found this recipe posted by @Mayhaw Man, credited to @Marlene that seems close kin: Delta Delight Squash Casserole. I'm not trying to pick nits; I'm just trying to save other readers some search effort. There are a lot of squash casserole recipes in these forums!
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