robirdstx

I really like Peter Reinhart’s Recipe for Classic White Bread in the Bread Baker’s Apprentice

Okay, that has not been my experience. PS: I just checked my pot and it does not have any interior scorch marks.

I saw that site. Scorch marks are considered damage?

https://www.foxnews.com/science/viral-video-advises-washing-fruit-and-vegetables-with-soap-heres-why-thats-a-bad-idea

How does using the Dutch oven for baking bread damage the pot? I use my enameled Dutch oven when I make no knead bread. I let the dough rise on parchment paper and gently drop that into the preheated pot. Have not seen any damage to my pot.

Chili with Beans; served over Rotini with Shredded Cheese and Green Onions

We had a similar container on our stove when I was growing up ~ Avocado Green! I don’t think we ever used the grease; it was just used to store the grease before disposing it in the trash, so as not to clog up the kitchen sink drain/pipes. These days, I do keep a bit of bacon grease in the fridge (not strained), but I mostly use duck and goose fat now.

Grilled Chicken Thigh and Green Beans

We did not feel like cooking last night, so we just had some snacks and drinks on the patio; then some crackers, summer sausage and cheese when we went inside to watch a movie.

Baby Back Ribs and Potato Salad

Pan Seared Tilapia and Vegetables with a Lemon Butter Sauce

Sous Vide Beef Ribeye (Finished on the Grill) with Goose Fat Oven Roasted Potatoes and Asparagus (with Garlic and Lemon)

Naked: Seasoned but not breaded; first choice - deep fried second choice - grilled on an outdoor grill third choice - baked until crispy Hubby likes his tossed in a sriracha butter sauce and dipped in ranch dressing

Szechuan Peppercorn Chicken and Vegetable Stir-Fry with a bit of leftover Sushi Rice

Maybe not the time to cook through our freezers, but definitely time to do an inventory! We have more than 3 weeks of main meal items on hand; the hard part is going to be getting the fresh products to go with them.