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Norm Matthews

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    Kansas City , Kansas

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  1. Norm Matthews

    Dinner 2020

    Charlie suggested today's menu. He wanted grilled chicken dark meat and Mac and Cheese. He said I could decide what vegetables. I seasoned the thighs with poultry BBQ seasoning and apple flavored BBQ sauce was added near the end.
  2. This my be considered heresy but it works for me. When it comes out of the oven, I paint the top with butter then when it has cooled a little but still warm, I either wrap it in plastic or put it in a plastic bag. That will make the bread soggy if you take it out too soon but if you let it set overnight, the moisture will reabsorb into the the crust and leave it softer than just butter alone. .
  3. That is interesting. My first thought was the lack or gluten in rye flour but I immediately realized that you don't need gluten to keep wild yeast alive, you just need it for raising the bread. I am currently without a sourdough batter and am thinking about starting one again. The last one was ten years old and still alive but it didn't seem to be as lively as it used to be.
  4. Norm Matthews

    Dinner 2020

    I wanted to get a chuck roast but they were out of them so I got a tri-tip instead. I think it's the first time I ever cooked one but not the first time I ever ate one. Back in 2003 tri-tips not heard of in Kansas, nor I gather, much of anyplace else outside of California. At that time I was getting ready to retire and a friend asked me what I planned to do next. I said that in September when all the other teachers are back at work, I want to send them a picture of me sitting on some sunny beach with an umbrella drink in my hand. She said that she, Darrell and Joanie were going to be at Pismo Beach for several days in September and I was welcome to join them so I did. One day for lunch we stopped at a grill and we all had tri tip sandwiches. Yesterday I also made some Swedish Rye bread and we had that with the roast.
  5. 1/4 C. brown sugar 1/4 C. light molasses 1 tbsp salt 2 tbsp shortening 1 1/2 .c boiling water 1 pkg. active dry yeast 1/4 C. warm water ( 110-115º) 2 1/2 C. rye flour 2 to 3 tbsp. caraway seeds plus enough all purpose flour to make a soft dough (3 to 4 C.) It's hard to get much of a rise out of any yeast bread that does not have at least some wheat flour.
  6. I made some Swedish Rye bread from the 1969 Farm Journal of Homemade Breads. I used to make it alot but haven't made it much lately... perhaps because it is not as easy to find rye flour anymore.
  7. Norm Matthews

    Dinner 2020

    Using half a bag of noodles and cabbage leftover from previous meals, i added hickory smoked sausage for a fall back dinner we have every so often.
  8. Norm Matthews

    Breakfast 2020!

    MMMM Breakfast in March after the 17th
  9. Norm Matthews

    Dinner 2020

    We had company for dinner tonight. Charlie told me they were invited yesterday. They came early and I forgot to take before pictures. These are some leftovers. I had taken a brisket point and brined it for three weeks, but it was so big, fatty and thick that it could have uses another couple of weeks. The flat coned beef we had was bought from Heritage foods. It was from Wagyu cattle imported in from Japan and raised in Texas. It was good but next year I'll go back to brining my own flat. We had with it some scones, cabbage, carrots, parsnips, rutabagas, strawberries with whipped cream and angel food cake. I made a Guinness mustard sauce and an Bushmills horseradish sauce too.
  10. Norm Matthews

    Dinner 2020

    As for suggestions about how to make a juicy hamburger, James Beard would put a little piece of ice in the middle of the hamburger to keep it from cooking as much as the outside and Anne Rosenzweig, owner of the Lobster Club in NYC would put a pad of butter in the middle. She combined fresh thyme, sage, parsley, chives and rosemary in a blender, stirred it into softened butter, then inside a piece of plastic wrap, she rolled it into a log and refrigerated it until ready to cut off a piece and put inside the hamburger.
  11. Norm Matthews

    Dinner 2020

    Yes, it's puff pastry.
  12. Norm Matthews

    Dinner 2020

    @scamhi If your wagyu is as nice as the waygu corned beef I am expecting tomorrow, it should be delicious. I have been brining a choice brisket point for about 3 weeks and plan to cook both for St. Patrick's day to see how they compare. Your beef looks so good though. I made some chicken stock with a large roasting chicken yesterday and when my son saw it, he wanted chicken pot pie so that's what we had today.
  13. The pan is small and I almost never use it for anything except eggs, so I don't have much need to toss but it's shape is well suited for flipping and tossing.
  14. This pan came from the Home Store a few years ago and is longer lasting than any teflon pans I used to have. It has no markings so I don't know what it is. Other that that, I have only Calpnalon, stainless, carbon steel and cast iron . I used to buy teflon and then replace it every 8 to 12 months or as soon as they stopped being non-stick. I have resigned myself to using a little oil or butter in the the pan for whatever I am cooking. I am no longer tempted to try any pan just because it claims to be non-stick. PS Even pans that are in no way non-stick (stainless) will be easy to clean if they are run under hot water while they are still hot from the stove and given a quick rub with a bristle brush.
  15. Norm Matthews

    Dinner 2020

    A friend sent me a recipe for fish that used a seasoned coating made with part of a packet of powdered mashed potatoes. I used garlic flavored. It was good but I substituted a pounded chicken breast and I added garlic bread, egg noodles and Alfredo sauce. In the past I have used ground up potato chips in a fried coating but this was the first time I used a commercial mix for mashed potatoes. On a whim Charlie ordered some strawberry flavored Coke from Japan. I expected it to have an artificial strawberry candy flavor but it was not very sweet at all. Tasted like they used real strawberries. It was very good.
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