blbst36

I LOVE chicken fried steak. I never eat it out, though. I'm addicted to my mother's which is round steak, pounded with the pointy hammer thingy. First the big points, then the little points. If the piece of meat is 3 times the size or bigger than the start, it's done right. Flour, eggs, italian bread crumbs, fried in olive oil. Mmmm. Even better the next day cold out of the fridge. No gravy for me. I've never meat a white gravy or sausage gravy that I like. The only exception may be what they put on Bojangles Mashed Potatoes. And that's only because I had no choice.

I have an old cookbook called Luchow's that is from an old German restaurant in NY. There's only a couple schnitzel recipes in there and they are all for Veal which I don't eat. I may try them with pork instead.

Woo! Sounds like fun!

Can confirm. If you lift the pan, you can usually see the fire. The stove pan can either be scrubbed or tossed and a new one bought (I think they are relatively cheap). Another thing to watch for is smoking coming straight from the coil. This will happen if you cook something splattery like bacon or spill something. If it hits a coil, it will burn the next time you use it. Personally, I either wipe it off, or let it burn away (if it's not a chunk of stuff). It's never been enough to start a fire in my experience. ETU - qualify which pan I mean when I say toss and bought. Definitely not the cooking pan!!

I LOVE schnitzel, but I've never attempted to cook it before. I've also never been a part of a cook off before. Is it against the rules to use cookbooks or anything? I didn't see anything in the cook-off post

Do you all make this stuff fresh in the morning? How early do you wake up? I couldn't imagine making a small percentage of this before work without waking in the wee hours of the morning!!

Oooh good to know. Thanks!

.....well thanks for feeding my addiction. Now I want those, too.

I just found this thread. And now I want to do bentos again. Unfortunately, I don't think my nutrition plan is going to fit in the boxes. I'm going to have to drag mine out and see what I can use. Maybe I could use them hiking or for snacks. Is anyone still doing bentos?

I have a LARGE basket full of dish towels. I seem to wash my hands so much that I routinely have 2-3 towels out in the kitchen at any given time. I love having so many. If I am not sure what is on the towel, I toss it in the towel hamper and get a new one. It still takes me a while to get through them all. And that is rare because I am doing a load of towels before the basket is empty. I have some "nice" towels I got from Penzey's that don't get used. I had them hanging on the oven, but they kept falling. I have some flour sack towels to put over dough and stuff. The rest are terry cloth. I, also, recently bought a bunch of small square towels to use in place of paper towels. I didn't want my dish towels to be used for spills anymore and I spill A LOT, so the paper towels were making me uncomfortable in both trash and money reasons. I still use paper towels for some things, but for the most part, I use regular towels.

Sadly, I've run into people who cannot read cursive writing. I have a feeling this will be happening more and more.

I'm in Raleigh! Welcome

I will check it out - thanks! Good idea about the 2 liter bottles. I was going to have some water gallons - not frozen - for random usage like hand washing/rinsing things, etc. Frozen ones would be good, too. Especially to refill my hiking water bladder I don't actually drink coffee, but I do have a camp stove for water for tea in the morning if I wanted to indulge. I have a cast iron dutch oven but I don't have the tools to use it in a fire. I think I'll look into that more when I've gone a few more times and decide that I like it Single-serve sounds good. For some reason, I didn't think of freezing them, but that's a great idea. OOooh fire potatoes. Nice!! Thanks for the suggestions! I am not venturing into bear territory yet. It is also required that all food is secured in the car when not eating it at the mountain site I booked. I will definitely up my protection if I get more into mountain camping. I am trying different ways of making oatmeal, but it seems to be that I only like oatmeal in the form of cookies. I haven't given up yet. Thanks for the tips for the veggies, I'll give it a try. And it looks like I need to try some stone fruits again. I think I did that once, but I don't remember where I wrote it down.... Thanks! I will definitely clean everything up before sleep and hiking, thanks. I have one site booked in April and one in May.....so far I would like fall hiking, but I don't think I'd fare well in winter hiking. I moved south for a reason I have a small butane stove for the express purpose of throwing something together in the morning. No coffee, though. Possibly tea. Thanks for the food suggestions, there's some stuff I can use!! I do have a whole set of cast iron that I can use, but I might try the grill first. I can have summer sausage and cheddar for breakfast! No booze. It's not permitted in the parks. It's a good chance for me to stay dry. I may have to get s'mores fixins just for posterity. I don't actually like them, but I've never made them over a fire. It has to be better, right? LOL That was one of the first things that came to mind. Thanks for the suggestion!

In an effort to save money, but still have getaways, I am going to be camping for the first time ever this year. My state of NC has LOTs of parks with camp sites and hiking trails, so I am focusing on those for now instead of back country camping. They are considered primitive campsites, but some of them have grills and all locations I have looked into have at least a fire pit. I will have a backpacking-like stove with me, too. All of them are drive up sites, so I don't have to worry about weight restrictions. I am not looking to buy a whole bunch of equipment until I decide if I like it, so buying a portable grill is not an option I've resigned myself to the fact that I'll probably have to go get bagged ice every day and use a cooler for fresh/leftover foods. BUT, I am still looking to keep it mostly minimal. I don't want to come back from the trail and worry about whipping up a four course meal. It's only going to be me, so no leftovers or very few is preferred. I was thinking of trying to figure out some dried food that I can reheat in the morning with just some water for breakfast/lunch. Like some canned meat and cous cous or something. I'm ok eating the same thing for breakfast and lunch. I have a food jar to put the lunch in, so it can be kept warm or cold as needed. I am not stuck on "breakfast" foods. Then, for dinner, cook an actual meal. Maybe a foil packet or something simiilar. I am trying to think of veggies and fruit that don't actually need to be kept cold (not dried) If there is anyone out there with any suggestions or tips on the food part of camping, I'd appreciate it.

Through the door? You eat it outside!! Silly...

It was 1/2 cup cream and 4 ounces chocolate.

I made a bundt cake. I've made it before, but I didn't get the swirl I did this time. I also made ganache for the first time. I think it was a little too thin. Next time, I want to fiddle with the proportions and see if I can get it thicker. It was like water.

More suggestions did not help - lol. I ended up not being able to find a full brie wheel, so I made both. One with Boursin and one with honey and almonds. I think the only reason the honey one wasn't a hit was because it was in a bowl with foil since it leaked. I don't think anyone was sure what it was. Once I told them, it seemed to be a big hit. Not many have had brie with sweet, or "dessert" brie as someone called it. Turns out, there were two other people that brought brie. Next year, I think I'll do something different than brie. I didn't realize it was so popular!!

Ok, so resurrecting this old as heck thread for some help. I am making baked brie tomorrow for a holiday party. I was going to make it like my mother used to: brie wheel with boursin smushed on top. I also have a recipe for a sweeter one where the wheel is cut in half and raspberry preserves are put in the middle. Then, my mother made another one last year that had almonds and homey. I, now, have too many options. Any suggestions? I didn't want to do onions as suggested above because it seems like a more common thing for people to have an aversion to onions. Also, what type of crackers to use to serve? Or is some type of bread better? Thanks!!

Thanks! I have a counter oven, but I am ok with using the big one since it's winter here

Thanks all! I never line a loaf pan, but the recipe said to do it. On the first try of a recipe, I usually try to follow the directions. I will try either a grease and flour or baking spray next time.

Thanks! NO clue what a CSO is, but I'm not going to be getting one. I was thinking of trying to par-bake some challah bread. I found out they are a friend's favorite bread, so I was thinking of making some and taking it when I got back home to visit. Then, she can have some fresh baked bread.

I FINALLY downloaded the pictures. I want to make them again, but I also want to make other things after watching the Great British Baking Show!! Also, is parchment necessary? Can't I just butter and flour the loaf pans?? Both loaves Close up of the one on the left and my terrible parchment skills.

I made my first loaves of challah bread. They came out a LOT better than I expected. Why? Because I saw "roll the dough out" and I thought rolling pin. I had already flattened all the dough before I realized my mistake. I also have no idea why they got so dark. They only baked barely 30 minutes. The temp was right in the oven - I have a thermometer for that. The inner temp was good, so I took them out. I covered them in everything bagel seasoning before I put them in. It was a good idea, but some of the pieces got a little toasty. It was still tasty. I am going to give it another try. All done. Evil rolling pin in the background Sliced (after letting cool completely)

Thanks! I ended up baking it all the way, but didn't bother warming it. I was afraid it would get too dark as it was already very dark. I had some when it was fresh though. I'm going to post it below So, how do you know when to take it out? Do you use the same temp as the original recipe? Do you store it in the fridge over night? Do you take it out for any amount of time before baking again? Have you ever tried par-baking, then freezing?