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Everything posted by IndyRob

  1. The Kroger website appears to have a 'ship' option if you buy three or more. Oddly, it's cheaper than the in-store price (before shipping I assume).
  2. Oh, okay thanks. Yes I've done things like that. But during these times I've thought "Why does this happen?" and "Can I avoid it?"
  3. Since brown sugar is just sugar with molasses added, I figure it's just as easy to keep them separated until use. I just need to find a suitable squeeze bottle to store the molasses in since it's quite messy to work with. I think a Plochman's mustard bottle would work great, but I dread the sound of the scream that would result if my wife unwittingly put molasses on her hot dog.
  4. Curating? You mean softening? I'm afraid that's gone over my head.
  5. I'm pretty proud of this adaptation of King Arthur Flour's Oatmeal Cookie Recipe. I liked the result and thought it would be easy to convert it into a chocolate version. But I also found that the texture was similar to what I wanted in a chocolate chip cookie. It worked with surprisingly minor changes and is now my go to. I did eliminate the brown sugar and added molasses and more white sugar because I've grown tired of stocking brown sugar that tends to go hard. Mix well everything up to and including the egg. Add the remaining ingredients and mix 'til combined. Refrigerate for best results. Bake at 350F on parchment for 12-16 minutes depending on size and desired doneness. Oatmeal Cookie Chocolate Oatmeal Cookie Chocolate Chip Cookie Butter (softened) 4T 57g 4T 57g 4T 57g Shortening 1/4C 50g 1/4C 50g 1/4C 50g Sugar 3/4C 150g 3/4C 150g 3/4C 150g Molasses 1T 6g 1T 6g 1T 6g Vanilla 1t 1t 1t Cinnamon 1 1/4t Nutmeg 1/8t Cocoa 2T Salt ½t ½t ½t Vinegar 1t 1t 1t Egg 1 1 1 Baking Soda 1/2t 1/2t 1/2t AP Flour 3/4C 85g 3/4C 85g 1 1/4C 135g Quick Oatmeal 1 1/2C 142g 1 1/2C 142g Chocolate Chips ½ pkg (6oz) (optional) 170g ½ pkg (6oz) 170g
  6. I think I'd rate the Kroger Private Selection above the De Cecco. I've bought the latter before and, while better than generic, did not lead me to repurchase. The Kroger brand however was an immediate winner. I haven't tried the bucatini but the spaghetti and fettuccine are permanent staples for me now. Now I need to figure out a use for 2 pounds of generic spaghetti I still have in my spaghetti canister.
  7. I'm a bit skeptical about certain things here, but it's quite interesting. I think maybe it begs to be refined somewhat....
  8. I tried that 'cupping' pepperoni last week. It was Hormel's version and worked as advertised, but tasted a bit like bologna. I suspect they don't use the Hormel brand, though.
  9. Might I interest you in a Detroit Style...?
  10. A good year to do a 24hr sous vide of a chuck roast. Finishing the outside is challenging, but the meat is very much like prime rib.
  11. IndyRob

    Making wine from a kit?

    I guess I'm doing both ends of the spectrum this year. My grape vines finally yielded enough grapes for 7 bottles of wine I plan on opening a bottle on New Year's Eve, so I don't know yet if I have a decent wine. This is a pretty small batch so I needed some smaller bottles for secondary fermentation. A couple of 96oz apple juice bottles were just the ticket. But then I had to do something with the apple juice. So I made some hard cider. The results were quite okay. I've never had any hard cider before so I don't have any comparison. But I like it at least as well as domestic beer. I've done a few more batches since with cheap apple juice and doing things like carmelizing the sugar, adding yeast nutrient and adding pectic enzyme to clarify it. I highly recommend it for someone wanting to try out home fermenting. The thing is, you don't need a $30 kit. At minimum, you need a bottle of apple juice ($0.99-$1.50), and part of a packet champagne yeast ($0.70-$1.40). A little more sugar will raise the ABV to the normal 5-6% for hard cider (the champagne yeast is happy to eat table sugar). Yeast nutrient is not necessary, but is cheap. So is the pectic enzyme. I suspect that what this brewsy company is doing is packaging some or all of these cheap ingredients into a packet and charging $30 for it. I might be wrong, but I don't see anything more than that in their ads.. ETA: My local home brew shop takes reservations in the fall for many varieties of proper grape juice for wine.
  12. No. Eva from the Pasta Grammar Youtube channel seemed fine with it even though it wasn't Italian. And if you've watched their videos, she's very, very Italian. This is an excellent example of how you can understand a cuisine but put your own spin on it, If you can do that AND impress the purist (e.g. Eva), you've accomplished something.
  13. The shortages seem to be supplier specific. For instance, recently ALDI seemed to be completely out of apple juice, while Kroger had plenty and was putting it on sale.
  14. So people are doing all these things? If so, that's a more interesting trend than bagels.
  15. I know many people here may make their own bagels, but I've never really thought it was common among the general populace. Still, my ALDI has 'Everything Bagel Seasoning' despite having a limited selection of other herbs and spices. This suggests that it's a pretty good seller and hence, that there are more bagel makers out there than I would have imagined.
  16. That looks good. Does the dough have oil in it?
  17. IndyRob

    Tea Wine?

    I had never heard of tea wine, but apparently it's something many people make. They seem to be fairly enthusiastic about it. Has anyone here ever tried some?
  18. IndyRob


    Note that this is about "popcorn worker's lung". No matter how much coal Santa puts in my stocking, I don't think I'm gonna get black lung disease.
  19. IndyRob


    5 minutes is too much work?
  20. IndyRob


    My goal has been old school movie theater popcorn. I don't know if anyone under the age 50 has ever tasted the real thing. Yes, it's a common marketing term nowadays with modern microwave packets, but these are mere shadows of the glorious real deal. I think I've come as close as I ever will with this formulation.... 25 grams coconut oil 6 grams flavacol (careful, 7 grams will ruin it. 5 isn't enough) 68 grams yellow popcorn (store brands are fine - I use Kroger's) But don't get white popcorn. That's for caramel corn Reserve 30 grams of cold butter sliced into pats. Ideally, you'll have a nonstick saute pan with ludicrously high sides and an inverted domed bottom. But I suspect that it isn't that important so long as you have a lid for the pot. Alton Brown suggests metal mixing bowl. The idea is that the round bottom will allow the unpopped kernels to slide easily to the bottom. Anyway, pop the first three ingredients until all popped, covered of course, and then drop in the pats of butter. Replace the lid and shake - and shake, and invert, and shake. Then shake some more.
  21. I use a 72 hour cold ferment and do find that 2 hours is not often long enough. That said, it's not a problem as long as you're willing to be patient with the dough. Ideally, you'll take the dough out of the fridge and re-ball it. Then allow it to rest - covered - for at least 2 hours. Then flour the ball and start to work it - starting by pressing the middle outwards and avoiding touching the edges at all costs. If, at any point, the dough doesn't want to cooperate, just walk away for five minutes. Then come back and continue stretching. It's possible that after a little progress, the dough still won't want to cooperate. Just walk away again. Forcing the dough is the worst thing you can do. But it's often amazing what a 5 minute rest can do.
  22. We have a Catholic church near us that has a "French Market" event every year. We also have a Greek Orthodox church that hosts a greek festival annually. One of the perks of living in a multicultural society is being able to pile onto/into ethnic events.
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