cyalexa
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Good afternoon. Hope your fall is going as planned, I have my experimental fall garden in, now to see what happens. The reason I am messaging is the Oklahoma Center for the Humanities is having a program coming up in April that sounds very intersting. Hope this link works. If not it is on their facebook page. Here is a brief description.
QuoteA two-day symposium featuring native foods, films, lectures, and discussion centering on food sovereignty and native food ways.
I realize it is a long ways out but i have to block things like this otherwise I might schedule a bbq or a steak judging. This program happens at TU btw and every program I have attended by them has been thought provoking.
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Cuisinart is replacing my rusted oven rack.
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Tried the frozen mussels recently (plain variety). They were quite good.
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Re. tops of loaves getting too brown; once the tops are as dark as I want them I have been switching from the bread setting to the warm setting at the max temp of 300F. Only the bottom element heats on the warm setting. I pull the loaves when the desired internal temp is reached. I have only done this with bread in loaf pans as I use my full size oven for other breads. I have also found that periodic rotating and switching helpful for even browning.
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Starting a high profile new restaurant (after closing another)
cyalexa replied to a topic in Restaurant Life
Looking forward to the 2/26 pop-up and REALLY looking forward to the open kitchen a la Catbird Seat restaurant. -
also good for squeezing salted eggplant slices
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I like a little blue cheese (50 grams in about a liter of soup) and touch of sriracha in my tomato soup.
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Where to eat dinner in Joplin or Springfield and breakfast in St Louis
cyalexa replied to a topic in The Heartland: Dining
Thanks for the reply. I'll probably be going that way again so the info is still useful. -
I have done the same, more than once.
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I'll check today and PM you. You must promise, however, not to blame me if they become invasive!
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If these are the same as garlic chives, and you would like, I will see if I have any seed heads left outside.
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I have purchased individual boneless rib steaks at Aldi and been pleased with their quality for the price (generally $8.99 per lb). I recently bought a standing rib roast for $5.99 per lb and it wasn't very good. It was adequately marbled but not tender.
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Yes, let's reconvene then!
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I was experimenting with cooking then freezing beets and processing them from the frozen state into soup. I never quite got it the way I wanted it but will probably go back to the drawing board once summer returns.
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I specifically said those numbers were for my 900 watt microwave and experimentation would be necessary to find the correct settings/times for a different machine. Sheesh.
