lindag
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Posts posted by lindag
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I hope you can find a source for it since, to me, it works much, much better than the more bitter ww. I know you'd be pleased.
Here it is common even in our small towns
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Have you tried white whole wheat such as KAF makes? I use it exclusively to replace regular ww and I like it a lot.
Still in certain recipes I cut it with AP.
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I'd go look but I don't currently have a box in my freezer, I portion them out into food saver bags and store that way.
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Have you ever tried the egg rolls in Costo's frozen section? They're very good.
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Our favorite ice cream was always Starbucks coffee ice cream. Don't know if it 's still available since there's none near where I live.
I was able to buy it everywhere I used to live, even Costco.
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- 4. tablespoons unsalted butter, cut into 4 pieces
- 2
- tablespoons heavy cream
- ½
- teaspoon table salt
- 1
- teaspoon granulated sugar
- 2
- pounds sweet potatoes (about 2 large or 3 medium-small potatoes), peeled, quartered lengthwise, and cut crosswise into 1/4-inch-thick slices
- pinch ground black pepper
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6 minutes ago, cdh said:
Dead link. I'm not even sure what "organic" might mean in the context of yeast... by my reckoning, all yeast are organic.
Thanks, I fixed it.
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I saw this product while browsing Amazon.
It gets some really good reviews...has anyone tried it yet?
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Had lunch last Monday with some friends at our favorite local diner. They had the veg. soup as a side
and it looked so good I had to get a container to take home (I had ordered breakfast).
The soup was much like that which JohnT spoke about earlier in this thread, lots of veg and not so much liquid....it was very, very good.
I so wish the weather would cool down here since I'm really wanting to make a pot of soup but can't even think about it when it's in the mid 90s, not to mention how dry and smoky it is!
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11 minutes ago, gfweb said:
(
Perhaps cooking the pots in cream in a baking dish, as in making potatoes dauphinoise, and then mashing them would work...
That's close to how I learned to make mashed sweet potatoes (from CI)...
Potatoes in a pot with cream and butter and seasoning, and simmer til done, then mash. VERY easy and good; I like them this way better than baked.
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I'm curious what your plans are for the mini...what will you make in a 3-at.
might be a good item for a singleton like me.
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Gotta love those watermelon planks!!!
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Jo,
the roll I have is 750 sq. ft. but I've no idea what cost (bought from Costco).
here's their current online offering...
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2 hours ago, Anna N said:
Thanks for the compliments but not nah. It was a very simple recipe. Here.
I needed to fool around with the time so I used only 1/2 teaspoon of yeast in the starter and it was in the refrigerator for, give or take, 48 hours. It has a beautiful taste and I would certainly make it again and again but it did not live up to my expectations in terms of crumb.
I was after a very close and sturdy crumb resembling that that I can buy in a commercial "country loaf". Not sure how I get there from here.
It is a nice fine crumb but not nearly the sturdy crumb I'm looking for.
That really is a good looking loaf, mine don't usually rise up that nicely, they tend to spread more. What's your secret?
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We have a locally owned place a couple towns over in Hamilton that serves award-winning burgers made from Montana beef they'll cook any way you like. their onion rings are the best I've ever had and the place is busy every day, sometimes with a wait. Out of town guests always want to return.
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Lunch today was a BLT on deli Rye along with a red beer and a handful of Doritos.
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I found a source for parts for cream whippers as well as soda siphons.
in case you ever need replacement parts or new units, it's Here.
They also some videos at their website that show interesting ways to use these products.
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8 hours ago, Lisa Shock said:
I believe you are referring to CorningWare, not Pyrex. Pyrex is clear, CorningWare is white and often has patterns on it like the blue cornflower.
Ah yes, you are correct....duh.
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The reason I added the soda (which I should have mentioned in my last post) was because I splashed in a LOT of Rye and needed to dilute it rather than wait for the ice to do it.
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I have a set of the blue cornflower Pyrex made for microwave use that I got for my first microwave in the mid 70s
I'm still using it and have only had to find a new lid for the little skillet (that I found on eBay).
I've actually I've used it on the stovetop but only under very low heat.
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10 minutes ago, ElsieD said:
Cook's Illustrated must be coming out with a "multicooker" cookbook. I received an email today from them asking if I owned one and if I did, would I be willing to test recipes. So I said yes, and yes.
I'll be looking forward to your results here!
I did that several years ago and found some nice recipes I wouldn't have otherwise attempted.
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I know you sisn't ask, but...
I tried the Bittermilk #1 cocktail mix for Old Fashioneds..Oh My,. I'm not usually an Old Fasioned drinker but now I'm a convert, this stuff is really good. I mixed it with Wild Turkey Rye and added a few ounces of soda.
BTW, is it "Old Fashioned", or is it 'Old Fashion'?
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Thanks from here too...I'll miss those early morning Anna reports, a fun start to my days.
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46 minutes ago, kayb said:
No, it's an 11 x 13 baking pan.
To clarify a bit on the reicpe and process:
In the bowl of your stand mixer, put 2 cups of the flour, the salt, the yeast, the sugar and the butter. Pour in the water. Turn on mixer and mix until it's a batter of sorts, adding the beaten egg along the way. Add the other two cups of flour; you may need a little less, a little more, or to add a little more water. You want a soft dough that is not sticky. Knead with the dough hook for 3-4 minutes. I shape it into a ball by hand, spray the interior of the same bowl with oil, and then spritz the top of the dough, cover with a dish towel and let it rise. Because of the large amount of yeast, it'll rise relatively quickly, and is easy to overproof. I punch it down, shape the rolls, and put three across on a baking pan on parchment. Another spray with oil, cover with the towel again, another hour or so rise, then bake at 325 for 15-18 minutes, or until golden brown.
You could certainly add an egg wash and seeds, etc., if you wanted seeded buns. I've also done these rolls with cheese and herbs added (add with the second batch of flour). They make very good savory sandwich-style roll-ups, cinnamon roll fashion; I've done ham and cheese that are very satisfactory.
Thanks so much for the details!!!
The Bread Topic (2016–)
in Pastry & Baking
Posted
BTW, in case you can't get any of the www, some folk use a few Tablespoons of orange juice in recipes to counteract the bitterness of the regular whole wheat. It does work.