Norm Matthews

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About Norm Matthews

  • Birthday 07/15/1944

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  • Location
    Kansas City , Kansas

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  1. The Bread Topic (2016-)

    It's supposed to make good French Toast too.
  2. The Bread Topic (2016-)

    A friend posted this recipe and I filed it away to give it a try. I had some problems but it still turned out pretty well. First the recipe ingredients listed 3 eggs so I put them in and later realized that I was supposed to put 2 in the bread and save the third for a glaze. Naturally I needed to add more flour to get it to proper consistency. Then about 20 minutes before shaping it, my son needed to take the cat to the vet. I went with him but put the bread in the refrigerator before we left. I figured we'd be gone for half an hour, maybe a little more. Turned out it was almost 3 hours before we got back. The cat is fine BTW. So then it took a little longer for the bread to rise in the bread pans and longer to bake because of the larger mass of the two loaves. The crust is a little darker that it should be because it took a little longer to bake. It's called milk bread and the recipe is here: I promise it will look better the next time I make it.
  3. Dinner 2017 (Part 5)

    @Thanks for the Crepes Yes I toast my bread. I also baked the bacon weave in the oven (weighted down to keep it from curling) until it was set. I made four and refrigerated them until ready to use and finished it in the microwave.
  4. Dinner 2017 (Part 5)

    Second day in a row to have a sandwich for dinner. Today was a BLT
  5. Dinner 2017 (Part 5)

    I made some chicken salad and had some for dinner in a bread bowl.
  6. What is this cooking vessel?

    It looks like it was made on a potters wheel and it might be stoneware instead of earthenware. Dip your finger in some water and touch it to a bare clay spot. If the water soaks in, it's earthenware. If it just sits there, it's probably stoneware. That information could give some clues as to where and when it was made.
  7. What is this cooking vessel?

    Having been a potter, I'd say it was unsafe (for the pot) to use it to cook over an open flame. Being earthenware,it's too big and porous to be evenly heated and thus would probably crack due to heat stress. It is possible that it was used for hanging storage rather than as cookware.
  8. Dinner 2017 (Part 5)

    Neither of us has been eating much lately but today I decided to plan out a menu and try some new recipes. The pork roast with a gastrique is from Tavern in the Village here in Kansas City (Prairie Village) The gastrique was made with wine, bourbon and cherries among other things. There was a potato galette and green beans finished in the oven. We both like our green beans overcooked.
  9. Dinner 2017 (Part 5)

    Hi, @Kim Shook The potatoes were baked, cooled, center scooped out with a melon baller, mixed with onions that were softened with a little oil in a pan, milk, butter, garlic salt & pepper, parsley, grated cheddar and refrigerated. When ready to cook, paprika sprinkled on top, wrapped in foil and reheated for 20 or 30 minutes and served with sour cream-not shown.
  10. Dinner 2017 (Part 5)

    Everyone's meals look scrumptious. We had grilled steak and corn and twice baked potatoes.
  11. Red wine suggestions needed

    Paring any wine with a vinegary salsa is tricky but that said, Zinfandel (not the old vine kind) might work.
  12. Dinner 2017 (Part 5)

    I don't recall ever making a quiche before but it probably won't be the last. We both liked this one a lot. It had a potato crust. The filling was breakfast sausage, tabasco, dill, garlic, cheese and eggs of course. It was topped with asparagus.
  13. Dinner 2017 (Part 5)

    @Kim Shook I plan to make some quiche with breakfast sausage tomorrow. Yours looks delicious. For dinner tonight I baked some red peppers stuffed with Quinoa, pepperoni, mushrooms and pizza sauce. In case my son isn't too excited about stuffed peppers, I split and hollowed the end of a loaf of French bread and filled it with some extra filling. I tried a piece of the bread pizza and think I may leave out the peppers next time.
  14. Dinner 2017 (Part 4)

    The store had spare ribs $3.50 / lb and St. Louis ribs @ 5.00 / lb. I got the spare ribs with the intent of trimming out the St. Louis cut and using the rest of the meat for something else, like sausage. At the last minute, though I decided to smoke the whole slab. I made a Rich Davis recipe for potato salad and we had some sourdough bread from a couple days ago. FYI Rich Davis is the person who created KC Masterpiece BBQ sauce.
  15. Dinner 2017 (Part 4)

    Marcus Samuelsson had a recipe for Steamed Salmon with Fennel and Citrus in the last issue of Fine Cooking magazine. I tried it as best as i could. There were some ingredients that I left out or substituted because I didn't have them and the likeliest places that would have them were neither near-by or close to each other. I substituted mussels for Madrid clam or cockles and fish stock for miso. I left out blood oranges.