ElsieD

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.

Mmmmm, gumbo!

I cooked up my last bag of shrimp. Or rather, the last bag I could find. The freezer is pretty full and until I take inventory, I can't be 100% sure of what's in there.

I'll try this tomorrow night. When I put the noodles, blotted dry, in a non stick pan, I think I am supposed to move them around while they dry? How do I know when they are done? Do they turn hard and then soften again when whatever they are eaten is poured over them? I will make a coconut curry shrimp dish which has a fair bit of liquid. We have a pasta frying rack. Would draping the say, angel hair pasta over the pasta racks and leaving them to air dry all day not get the same result? We tried to dry the zeroodles in the air fryer that is on the Breville oven but that did not work.

NEXT TIME I USE THEM I WILL TRY DRY HEAT. ANYONE HAVE ANY EXPERIENCE WITH THEIR EXPIRY DATES?

So let me see if I have this right, the brand I use is Zeroodle. I'm looking at a package that says Premium Shirataki Angel Hair with Oat Fibre. Ingredients: water, konjac flour, oat fiber, calcium hydroxide. The whole 400 gm (14,11 oz.) has 112 calories. I would rinse this as I normally do, blot dry with paper towels, then put it in a dry frying pan for how long and at what temperature? I am not understanding what the dry flying does for it. Does food or a sauce stick to it better? These noodles helped us lose a lot of weight last year and we could use (cough, cough) a do-over.

How do you "dry heat" them? I have a vision of putting them, blotted dry, in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

@Kim Shook Very nice! I particularly like the apron.

I too always rinse and dry the Zeroodles. What does stir frying do for them? Does it somehow make the sauce cling to them better? That is my only beef with them - sauce does not stick to them.

FWIW, I have the Great Big Pressure Cooker Book and am underwhelmed by it.

What are the jarred peaches from Costco like and what brand are they? I find most canned fruit to be very heavy on the sugar syrup. I find frozen fruit to often be not ripe.

Baby steps....tonight I cooked a strip steak that was placed in the freezer May 17 last year. With it, goose fat roasted potatoes and a mix of greens - spinach, collards and kale. John had horseradish with his. I did not. I have two olibollen left and we will have them with our coffee/tea in the morning. This challange will once again force me to use what I've got instead of wandering across the street to Farm Boy to pick something up. Not sure what all is in there, I guess I'll find out. PS just re-read the rules and will try to play by them. I had forgotten them.

I'm in. It is a disaster.

I ended up taking it out of the fridge well ahead of time and then rolling each slice up. That's how it was served. Pretty tasty stuff, I thought there was some sweetness to it.