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About kayb

  • Birthday 06/25/1955

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  1. I made yogurt yesterday. I used 2 quarts hot tap water, 2 cups milk powder (Nestle Nido Fortificada, which is full-fat), and what yogurt I had left from last time, about a third of a cup. Whisked the milk powder into the water, then whisked in the starter yogurt, popped the top on, punched the button and walked away. Came back eight hours later, dumped it in the strainer, stuck the strainer in the fridge, and went to bed. This morning: Marvelous, thick, creamy yogurt. About a quart plus a serving (about half a cup). That's the longest I've ever strained it.
  2. Dinner 2017 (Part 4)

    Potato salad. Because it was a cocoon at home, not deal with people kind of day, and on that kind of day I want comfort food. And warm, fresh potato salad, chunks of potato almost still hot enough to scorch the tongue, is the most comfortable of comfort foods.
  3. Dinner 2017 (Part 4)

    With a nod to @Thanks for the Crepes, who is familiar with the place, I had dinner at Pancho's Mexican Food in West Memphis, AR, yesterday. Pancho's is easily the oldest restaurant in West Memphis, which is NOT an old city, having been built on what was a swamp before the construction of the levee in the 1930s. But Pancho's came along a bare couple of decades later, at a time when Mexican restaurants in mid-America were not plentiful. At one time it had four sit-down restaurants and a chain of fast-food versions throughout the greater Memphis area; I think it's down to the one sit-down outpost, the original in West Memphis, and one fast-food outlet, as well as a thriving supermarket business in its cheese dip, "hot dip" and salad dressing. Pancho's food bears little resemblance to authentic Mexican food, but somehow, it hits a taste longing I just need to satisfy every so often. I had the Shrimp Vera Cruz, smallish shrimp in a cheese sauce over Mexican rice, in a tortilla "bowl," a taco, a beef enchilada and a small salad, which is nothing but iceberg lettuce and diced tomato. And lots of cheese dip, which was heavier on the cumin than usual, and hot dip, which was hotter than usual. At one time, Pancho's food was all cooked in a central commissary in Memphis and then trucked out to all the outlets, where final prep took place. I would suspect, given the supermarket production of their dips and dressing, that still takes place. I may actually cook today. I haven't done so all week.
  4. Recipes that Rock: 2017

    @Thanks for the Crepes -- happily. 4 1/2 c all-purpose flour, divided (the recipe calls for either White Lily or Gold Medal, but I use whatever I've bought) 1 packet (about 2 1/2 tsp) yeast 1 tsp salt 1/3 cup sugar 2 tbsp butter, room temperature 1 egg, lightly beaten Put 2 1/2 cups flour, yeast, salt, butter and sugar in a bowl (I put yeast to one side and salt to the other after adding flour, but I'm not certain that's critical), and add 1 1/4 cup hot tap water; mix with a spoon or mixer until incorporated. Add egg and stir/mix until incorporated. Add a cup of reserved flour, and then remaining flour in smaller increments until you have a soft dough. It will be sticky. Dump onto floured board and knead for just 2-3 minutes, then place in an oiled bowl and let rise until doubled. Once dough has risen, pinch off the size you want for rolls and shape them. You can bake either in muffin tins, in a cake pan so they'll rise and butt up against each other, or on a cookie sheet so they'll bake like buns (and I often use them for slider buns, or make them bigger and use for regular burger buns). Let rise again for an hour or so, and bake at 350 until light golden brown. This makes about 18. I make the full recipe for Sunday dinner with the kids, as my son-in-law, a large young man, can eat about six of them, and I send him home with a "doggy bag." But you might consider, given you're cooking just for yourself, one of these options: Make half the dough into rolls/buns, and roll the other half to about 1/2 inch thick and make either cinnamon rolls (brush with melted butter, sprinkle with cinnamon sugar, roll up and slice) or ham and cheese rolls (brush with melted butter, cover with minced ham and grated swiss cheese, roll up, slice, and when you're ready to bake, pour a mixture of melted butter, Worcestershire sauce, dijon mustard, brown sugar and poppy seeds over it) and bake. You can freeze either one of these in the pan, and then just thaw and allow to rise before baking. You can also shape the rolls and stick them in the freezer on a cookie sheet; when they're frozen, move them to a plastic bag and thaw out however many you want at a time. I've frozen the baked rolls -with some success, and I've also par-baked them for 10 minutes and then frozen, and finished baking from frozen when I was ready for them. I've made this as a loaf bread, too. It's great for toast, but it's not sturdy enough for a sandwich. But if you want to knead it a lot longer -- I go 10 minutes in the stand mixer -- it toughens up enough to make a decent sandwich bread. For those who've never read the story of these rolls on my blog (here), these are the rolls that always accompanied the Marion United Methodist Church annual Thanksgiving dinner. I've tweaked it a bit over the years.
  5. Dinner 2017 (Part 4)

    I had Rice Chex. And wine.
  6. I am picking up a new (used) freezer Sunday afternoon; a 21-foot upright. Planning to sell the little one. When I transfer everything over, I'll inventory. It may be shameful. Must go to dollar store and buy lots of plastic tubs for organizing things in. May I make the request that anything we grow ourselves and then put in the freezer is not subject to penalty points?
  7. Garden Phase 1 is completed. Bush limas, Sugar Baby watermelon, canteloupe, yellow squash, zucchini, and eggplant planted today. Straw spread throughout garden to keep weeds down. Phase 2 will happen in a month or so, when the lettuce, radishes, carrots, etc. are finished and I'l go behind them with pole beans and okra. Going to pick up a larger freezer on Sunday afternoon.
  8. Recipes that Rock: 2017

    @Anna N -- These are very similar to my dinner rolls (mine are all water, no milk, and only one egg). I agree; they are very nearly foolproof, and among the best rolls I've ever eaten.
  9. Dinner 2017 (Part 4)

    Be still, my heart. Damn, but that looks good.
  10. First bread I've baked in forever. KAF potato bread. Recipe here. Because I felt like basic white bread.
  11. Well, maybe next year!
  12. So, are your travels taking you through Arkansas? If you're coming through my 'hood, I'll definitely travel to meet you.
  13. Convey tub of paste and bowl of flour to the living room so you can sit and watch TV while you pinch? Mix it with peanut butter, unsweetened coconut flakes, finely chopped nuts, and a bit of honey, roll in balls, roll the balls in more flaked coconut, and keep them in the fridge. Wonderful little energy bite snacks.
  14. Breakfast! 2017 (Part 2)

    That recipe caught my eye as I was breezing through the book. Did you drop it, as suggested, from a couple of feet above the pan?
  15. Breakfast! 2017 (Part 2)

    Can't beat it.