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ElsieD

society donor
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Everything posted by ElsieD

  1. ElsieD

    Oatmeal

    I like this one:
  2. I usually make the 13" one but I'll try the 9" one next time.and see how that compares. I do use potato flakes rather than potato flour, using the amount KAF recommends. I now know of a place that sells potato flour so next time I'm out I'll get some and see if that makes a difference.
  3. Which pain de mie recipe do you use? I use the one from KAF but it can sometimes come out a bit dense near the bottom of the loaf compared to the top part. I don't understand why this should happen so I'm wondering if there us a better recipe out there. It does make great sandwiches so I'm not complaining, but.........
  4. Yesterday I pulled out a chicken breast that was dated April 19, 2018. I made butter chicken with it. Tonight I took out the last chunk of the Christmas capon and am making a spicy Asian noodle dish using zeroodles. A big thank you to whoever it was who suggested dry frying the noodles. It makes a huge difference.
  5. Welcome to the forum.
  6. ElsieD

    Dinner 2019

    Were the potatoes baked, then fried or did you have both?
  7. Made focaccia today using biga.
  8. I made the Modernist Carrot Soup. I found it way too sweet.
  9. This is great. Goodbye Uncle Ben's! Do you just freeze white rice or other rice as well?
  10. https://www.willykrauch.com/products/shipping.html I don't know what your budget but I have been there and had smoked salmon at his place and it is the best I have ever had. And I have eaten a lot of smoked salmon.
  11. What about Primal Cuts in Peterborough?
  12. Very nice! I would have snapped those right up.
  13. Quite the freezer, @Kerry Beal. Maybe it's time to trade it in for a frost free? I pulled out some pork tenderloin (Nov. 9, 2017😳) and made nasi goring. The little bottles contain ketjup manis.
  14. Messy Capon sandwiches for John's lunch. Sliced some stuffing, sliced capon and put that on top, heated in the CSO for about 20 minutes on steam 210 unti hot. Poured gravy over the top and served with (thawed) cranberry sauce. I thought it looked like a dog's breakfast, he loved it. The stuffing is now gone.
  15. Wow. That is a LOT of fruitcake. A place where I used to work had documents going back to the late 1800s. The penmanship was amazing, the same as what you posted. I used to look at these documents and wonder what the original writers might have thought if they knew that 100 years later someone would be looking at them.
  16. 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.
  17. ElsieD

    Corn Pone

    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.
  18. 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.
  19. I remember eating this as a kid. We called it chili sauce. How much does that recipe make?
  20. I just pulled a large pain de mei out of the oven.
  21. ElsieD

    Corn Pone

    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.
  22. ElsieD

    Dinner 2019

    Tell me more about those corn sticks.
  23. ElsieD

    Cruffins

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

    Cruffins

    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.
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