blbst36

I was wondering if I could get some help. I want to make bread for thanksgiving, but I am not going to be in my apartment for most of the day (Attempting a big old hike that morning, so I am just assuming I won't have enough time to make the bread and turkey). I wanted to make some challah bread. If I made it the day before, how would I store it so that it wold still be good for dinner? I was also thinking of making the dough all the way to the braid and putting it in the fridge. Then, on Thursday, take it out when I get back to rise and bake. Is this the type of dough I can do something like that with? I am willing to cut my hike short for the sake of homemade bread ETA - I will be using Peter Reinhart's recipe from Bread Baker's Apprentice

If that was my place, I would just let you put whatever you wanted on the top shelves. They would be "Your shelves" - lol

Pancakes and waffles. Waffles usually fare a little better, but pancakes? NOPE! I've tried multiple recipes. If it's not coming form the bisquick box, it's not working for me

I weigh a great deal more, too. Haven't had any problems. I've had it for as long as I can remember.

I'll be honest - depending on what I am getting, there is a good chance I am just going to climb on the counters like I did when I was little. BUT, I also have one of these babies that I kick around the kitchen and use often.

This poses the same problem as unsweetened nut butter. You may like it, but you are used to it, I am not. If I make cookies with no adjusting for the sweetness, I am pretty sure they aren't going to taste good to me, either. I don't want to waste all the ingredients to make cookies only to throw them out as inedible to me. I did buy some with honey and vanilla (not a maple fan), but that's another option, thanks Thanks for the tip! Huh - might try that. I've never tempered before Thanks for all the helpful suggestions!

How would I do that? Just melt it and mix it in? That's what I was leaning towards, but most recipes account for sugar in the nut butter, so I don't know how much more to add.

I grabbed a bunch of Justin's "Classic" peanut and almond butter recently. I didn't realize that they are UNsweetened until I put the horror in my mouth. I thought classic just meant plain. Now, I'm stuck with a bunch of packets I need to use up. I don't like nut flavors with savory foods, so I thought I would ask here. Any ideas aside from just adding sugar? Any ideas how much sugar to add to a recipe if I use them in a recipe that calls for regular nut butter? Thanks in advance.

I made pound cake for the first time. And from a recipe older than me! It was good, but short. My pans are slightly bigger than called for, so I was expecting it. If I make them in the same pans, I would probably adjust the cooking time to about 10 mins less. The outer edges of the loaves were a little dry. I don't have pictures at the moment, but I can add them later. Also, I need to loo for a tutorial on how to line a loaf pan with parchment paper

From the top: Meta Given's Encyclopedia of Cooking Vol 1&2 - 1956 - These are not the exact ones that my Grandmother and Mother used. My mom bought me a set from the exact same publication date so that she could keep her set. Luchow's - 1952 The American Girl cookbook - 1966 - not my Grandmother's obviously lessons in Gourmet Cooking - 1963 Menus for Entertaining - 1960 Cheese and Cheese Cookery - 1967 Ladies Home Journal Dessert Cookbook - 1964 The Household Searchlight Recipe Cookbook - 1941 The Dinner Party Cookbook - 1962 Found a couple more! From the Top Electric Refrigerator Recipes and Menus - 1927 The Delectable Past - 1964 - I've never read this and I can't imagine why! I am putting it on my list immediately Some mystery recipes from the searchlight cookbook in the first stack The original that my mother didn't want anymore (!) - 1963 My copy for comparison - Same version, but newer Of course some hand written recipes I love looking through all the old recipes. The Meta Given's ones are especially interesting. I learned how to skin a rabbit by reading them - I love the fact that if I use the bread recipe from them, I will be making the same one my grandmother made all those years ago. I've never made a cookie out of the cooky book that was bad. I even found my now favorite cookie there! My mother told me that anything made out of the ladies home journal dessert cookbook will be delicious. I've only made one recipe, but it was great! I hope you enjoyed my cookbooks!

I can take pictures of some of the cookbooks and post them if y'all would like.

Oh man, I have so many older cookbooks. They come from my grandmothers and mother. I love looking through them. Some of the ones from my mother's side have hand-written recipes in them. Nothing like trying to figure out how long to cook a list of ingredients!!

What if we don't know anything? How does one get from the airport to Niagara on the lake? Do we have to rent a car? Is it a block of rooms type thing? Like, if I wanted to make it a longer trip, would I be able to? It sounds interesting, definitely. For me, cost is going to be a huge factor.

I don't own a canner or any canning supplies except the I use for other things. I live in an apartment where storage is at a premium. I've already gotten rid of things I don't use often just because there is no room. Since it would literally be the only thing I would can, I think it would be overkill for me. And it is just me - so it wouldn't be like someone else might take up canning if I got all the supplies. It is a good idea, though. If I had more room, I might look into canning more.

Thanks! It could definitely be an option if it lasts longer in the fridge!

So, it's just reduced stock? Or is there another qualifier? My stock is never very liquidy. It's always more gel-like consistency.

Then you have a better freezer than me. Anything I put in a ziplock gets freezer burn. It's not just the container, it's the environment. Then you have a better freezer than me. Yea, I've been here a while. It's not a surprise. It's just annoying. I tried to find an actual house to rent last year, but no dice. I figured they would have better refrigerator/freezers.

I have great success with making stock this way. It is very flavorful, but not too salty. I add water, celery, carrots, onions, bay leaves, sometimes thyme if I'm feeling froggy. I don't think I reduce it. It just gets jellyfish like when chilled on it's own. Funny story - the first time I ever made stock from scratch (turkey from thanksgiving), I thought I messed it up because it gelled up when it was chilled. I threw part of it away!

Anything remotely liquid like doesn't do well in the freezer, sadly. Even ice cubes melt. My stock usually ends up a jiggly gel like consistency as it is, though. Not very? I mean, it's from store roasted chicken carcasses, so it's probably a bit more salty than a homemade roasted chicken

Thanks all. Good to know I didn't waste it needlessly. I am going to freeze the carcasses and make the broth this weekend to use for soup. I guess I can always use the broth to make rice or some other grain and freeze that. At least it won't go bad then.

I made some homemade stock/broth a couple weeks ago. I didn't think it lasted more than a weekish, so I dumped it, but it smelled perfectly fine. How long would you say that homemade broth/stock keeps? I try to make it, but I don't use it fast enough all the time. If I could keep it a bit longer in the fridge, I might be able to use it exclusively (And yes, I could freeze it, but my freezer is a piece of *&^# so everything HAS to be vacuumed packed or it will get freezer burn in under a week. Yes, I have complained. Yes, more than once. No, they aren't going to do anything about it). Thanks in advance!

That was a pretty cool video - thanks! I started a list at work of a lot of the restaurants around my office in Cary. Slowly, I am making my workmates go through them I try to stick to non-chains, but it is hard here. I love eating out, it just starts being a drag on your own all the time. I expect to be up near Winston-Salem a lot while hiking this fall - gotta get my mountain hiking experience so I can tackle the big ones in Asheville. I'm also making a trip to Blowing Rock, NC in January. So, needless to say, I can probably comment if someone gives me some guidelines of what they are looking for - lol.

Thanks @Dave the Cook and @liuzhou!

For the unaware *ahem*, in what way? The only ones I saw that made me wonder was the hot pepper (cutting towards yourself) and the onion (the way she was holding the knife while cooking)

I thought that was only for raw garlic dropped in oil? And not refrigerated? Update after reading: Yea, you can't store raw garlic in oil, in the fridge it is good only for a couple days. Thanks for the info! I actually had a cookbook where garlic oil was a recipe and they just dropped raw garlic in oil. I threw it out after I saw that. I wonder how many people ended up sick because of that @kayb - You could make it and store it in the freezer, though. Since I don't use fresh garlic fast enough, it is usually all I have when I cook.