ElsieD

For dinner last night I pulled out a portion of the Christmas capon, stuffing, and cranberry sauce. A second portion of capon was also taken out for lunches. There is one dinner portion of capon still in the freezer.

Years ago a bookkeeper (she was Swiss) who worked for me and I were talking about baking. She mentioned weighing her ingredients and I was flabbergasted. Who weighs their ingredients, I thought to myself. Well, she did and informed me that everyone in Europe did also because of it's accuracy. Which I now know to be true.

Last night we had chicken chili made from ground chicken of dubious age. We had that with cheese biscuits. Tonight I sous vide a small sirloin pork roast at 140 for about 5 hours and we had that with apple butter, red cabbage and potatoes roasted in goose fat in the CSO. That pork roast has also been languishing in the freezer for some time.

I remember eating this as a kid. We called it chili sauce. How much does that recipe make?

I just pulled a large pain de mei out of the oven.

Interesting that the recipes above call for ingredients by weight. I guess that was common then. Interesting that both in the US and in Canada we gravitated to measuring cups and spoons when weight is much more accurate. We are on the metric system here and now when I bake, particularly bread, I weigh the major ingredients.

Me too.

Tell me more about those corn sticks.

@Miriravan Oh yes, I can definitely see it with cheese baked into it.

I have seen several recipes where the dough part, excluding the butter, is rolled out using a pasta machine until it gets to the thinnest level. The dough is then spread with the butter, rolled, cut, etc. As we have a pasta machine I think I'll try that.

@Kim Shook Thanks for posting the link and the picture. What I ended up with is very similar to yours, with that same flakiness. To me, what you made and what I made looks to more closely resemble kouign amann. But this is different. The picture is of the purchased ones, with lemon curd in the middle. To answer @Smithy 's question, the cruffins I have purchased aren't dripping with butter (as these were) and the dough is lighter, more like croissant dough and not as sweet as these were. I found a couple of recipes that I'm going to try out as I have time and I'll post the results.

Thank you for responding but that is not the answer to the question I was asking. I wanted to know if any eGulleters had made them.

You go girl! I am in awe.

I found some Costco rotisserie chicken in the freezer and used it for this.

I am interested in making cruffins and have started a topic in the pastry and baking section. The dough sounds very similar, essentially a croissant type dough. I read the article that used a pasta machine and may try that next. What is your ratio of flour/liquid/butter? I have visions of the dough sticking to the pasta rollers.

I realize cruffins have been around for a while but I had never had one until I spotted them at my local Farm Boy. They are a cross between a muffin and a croissant and Farm Boy sells them with either a lemon curd filling or a vanilla one. While googling cruffins, I came across a recipe posted at taste.au.com and decided to make some today. I did not fill them with anything. To me, the ones I made more closely resemble Kouign Amann than what my store sells as cruffins. The recipe i used called for 1 1/3 cups flour and 1/2 pound plus a couple of tablespoons of butter. Rich they are and nicely layered but not what I was looking for. Has anyone else tried making these?

@IndyRob I came across this when I was doing a search for cruffins. Did you master the pastry?

Last night 's dinner was good old mulligan stew. From the freezer i used up a pound of ground chicken, the rest of the pearl onions, peas, corn, diced squash, chicken broth and a couple of Roma tomatoes. Fresh items were mushrooms, green beans, celery, carrots, onions and fennel. I think that's it. I made a batch of @Lisa Shock 's cream biscuits with added grated old cheddar cheese to go with it. Enough left over for two lunches for John.

Wish I had one cooling!😃

Great idea. I'll check the timing of the add-ins and tell 'Hey Google' to do the same. All these beeps sound the same to me.

Tonight's dinner came from the freezer. Lamb shanks, served over previously frozen potatoes, and a frozen mixture of collards, kale and spinach.

Must have been a bread baking day. I made an English Muffin Loaf and raisin bread. The muffin bread was made in the normal fashion, the other in the bread machine. When I heard the beep beep beep go off I added my raisins and dried cranberries. ,then later I found out the beeping came from my fridge telling me a door had been left ajar. Meanwhile, the bread machine is kneading away and when it beeped for real, my raisins were already shards. Tastes okay though, especially toasted.

When I do an inventory I usually mark how many of whatever I have where there are more than one. I got inspired by @scubadoo97s post of lamb shanks on the dinner thread and so pulled a pair out for dinner tonight. I see there are still two pairs left. These are local shanks i buy directly from the farmer.

That is my kind of dish. Can you share any particulars?

@heidih Last night I took a package of Zeroodles, rinsed, blotted dry and put them in a non-stick frying pan on medium heat. It was interesting to see how much steam came off them as I tossed them around in the pan. In the end, the texture had changed a bit, they were somehow "springier' if that makes any sense. They were nice and dry and that meant my coconut curry sauce was not diluted with excess water. I'll do this all the time from now on. Thank you for suggesting it.