Jump to content

ElsieD

society donor
  • Content Count

    3,968
  • Joined

  • Last visited

Everything posted by ElsieD

  1. I stopped putting whole slices of bacon on my BLTs. I was forever pulling the slices out with my teeth. I now chop the bacon then put it on the sandwich. Much better.
  2. ElsieD

    Cottage Cheese is the New Greek Yogurt

    I'll just paraphrase here " Yikes! I have turned into my mother. This really isn't as bad as I thought it was going to be. Mostly."
  3. ElsieD

    Cottage Cheese is the New Greek Yogurt

    Does it really "melt" into the soup or do the curds just turn into smaller curds?
  4. ElsieD

    Cottage Cheese is the New Greek Yogurt

    I can honestly say that I have never eaten as much as a spoonful of plain cottage cheese or fancied up cottage cheese, for that matter. By that I mean cottage cheese on it's own. I could never get past the look of the blobby mess. I did, however, use it a couple of times in lasagna until I discovered ricotta. That was in my early cooking days so I have an excuse. On the other hand, I love Greek yogurt and eat it a lot. I shall be on the look-out for a full fat single serving portion of cottage cheese. Maybe I'll find I've been missing something all these years..
  5. That's brilliant. I have some jumbo chicken wings. Think that technique would work with wings?
  6. @Smithy I really, really, want some of that broccoli salad.
  7. ElsieD

    The Soup Topic (2013–)

    @Okanagancook What kind of soup is it?
  8. ElsieD

    The Bread Topic (2016-)

    Thank you. Yes, it is the 13" pan.
  9. We went to a Korean restaurant today that we both like. We both had the same thing - Spicy Dak Gang Jung or boneless chicken with sweet and spicy sauce with corn cheese and pickled daikon. Half of mine came home with me. I don't normally like leftovers but I make an exception for Korean food.😋
  10. ElsieD

    The Bread Topic (2016-)

    This is my second attempt to make a sourdough pain de mie. The first one did not work out as it refused to rise although I did get some oven spring. For that loaf I used starter straight from the fridge. With @Ann_T 's help and a lesson or two learned I set out to make a second loaf. On Wednesday, for the second loaf, I made a levain the night before. I mixed the dough at 9:30 AM, did the requisite stretch and folds and took it out of the oven at 9:30 that night. I ended up proofing it in the BSO on the proof setting to speed things along a bit or I swear I would have been baking it at midnight. When I tried to put the lid on the pan, it refused to go on, so it went into the oven as a regular loaf. Thursday we had grilled cheese sandwiches for lunch using this bread. The sandwich was perfection. I love this bread. Lessons learned are these: take 2 days to make this bread and use a levain. Ferment one day, bake the next, as it takes forever to rise. Secondly, if using the proof setting on the oven, let the pan come back to room temperature before baking and the lid will slide right on. Best loaf of bread ever.
  11. ElsieD

    Food funnies

    You just made my day!😅😅😅
  12. @Anna N Wow, those look good. Are they sort of like a butter tart bar?
  13. Elements of Pizza by Ken Forkish $2.99 https://www.amazon.ca/Elements-Pizza-Unlocking-Secrets-World-Class-ebook/dp/B012KJYR3O?_bbid=11960326&tag=bookbubemailca-20
  14. ElsieD

    Dinner 2019

    @dcarch Beautiful plating, as usual.
  15. ElsieD

    Dinner 2019

    A recipe from Martin Yan's China he calls Beef Shangri-La. Tasty and quick to put together.
  16. @Smithy That tenderloin looks good how long did you end up cooking it for and at what temp? Too bad about the steakhouse. It's always disappointing when you look forward to something and it is no longer available.
  17. ElsieD

    Dinner 2019

    We had a prime rib roast beef dinner.
  18. ElsieD

    Dinner 2019

    The only good turnip is a haikurei. Those I can eat by the boatload.
  19. ElsieD

    Dinner 2019

    @Norm Matthews everything looks great, buy please hold the rutabagas. Those cheese and pear scones look amazing.
  20. ElsieD

    St.Patrick and his Corned Beef

    @rotuts What is high quality bubble wrap as opposed to normal bubble wrap and where do you get it? You're corned beef looks lovely but I think that sandwich needed a bit more lettuce.🙃 I "corned" my beef braising ribs and took two of the ribs and they are cooking SV. I have done them this way many times, but never corned. They are cooking at 133F for a planned 48 hours. I put a bit of pickling spice in the bag. They were well rinsed before they went in The rest of the ribs are simmering on the stove with a planned cooking time of 3 hours. After rinsing and covering them with fresh water I added a couple of tablespoons of pickling spice. Hopefully they will be edible.
  21. ElsieD

    Dinner 2019

    Korean chicken wings.
  22. This is what I was sent.
  23. I just sent them an e-mail asking why they don't list stores that sell their products on their web site.
×