Jump to content

Maison Rustique

participating member
  • Posts

    796
  • Joined

Posts posted by Maison Rustique

  1. 20 hours ago, andiesenji said:

    Even my oldest bread machine has easily moved paddles and I believe that it is because I ALWAYS REMOVE THE PADDLES AFTER THE FINAL "KNEAD" before the machine begins the final rise and bake process.

    Since the paddles have never been exposed to the heat of baking, they remain as they were when new.  

    I know one has to time the cycles but it is simple to set a timer, once the timing of the cycles is determined.

    And the bottoms of the loaves only have a small hole where the shaft is located, which makes it much easier to slice, no wasted bread.  

     

     

    Also, when I replace the dough in the pan, after removing the paddles, I make sure the dough is even and my loaves turn out level most of the time.

     

     

    I do the same. 

    • Thanks 1
  2. I am in the same place. It is mainly the pandemic. I am so sick of trying to think of what to cook, where and how to get what I need to cook it and then cooking it, that I don't want to sit down and eat. I've lost weight. I seldom even drink wine. I had my annual doctor visit last week. He said that they've coined a new term COW Syndrome--COVID-something-Weariness. 

     

    I do have to say that my worsening hand and arm pain (OA and tendinitis) have made cooking much less pleasurable, too.

    • Like 4
    • Sad 3
  3. Thank you all for the lovage uses/info. I will try to get out and harvest some before this week's round of storms hit. Maybe a little potato salad or in a tomato salad, since my tomatoes have finally begun ripening. Maybe I can come up with a bloody mary salad of sorts.

  4. 16 hours ago, Katie Meadow said:

    Funny how this thread became about overuse of parsley, when it started as a discussion of UNDERutilized ingredients. I'm not wild about parsley, but where would tabbouleh, zhoug, chermoula and chimichurri be without it? And I can't think of a good sub for parsley on the seder plate although there are other bitter herbs.

     

    As for underused or often neglected, I suggest the following:

     

    Verjuice. Lovage (hard to come by!), celeriac (yum, remoulade), mustard greens (sometimes a good alternative to the ever-present kale.) Think pickled mustard greens or pasta with mustard greens and pine nuts or walnuts. Oh, it certainly doesn't qualify as underused in my book, but chard is better than kale in just about anything. I wouldn't eat either of them raw, in a salad, though. Fennel, both raw and cooked. Kohlrabi, raw sliced paper thin and salted, or tossed into a stir-fry or a contribution to slaw. 

     

    I'm sure I could think of more if I tried.

     

    I have lovage growing in my herb cradle, but the insects seem to enjoy it more than I do. I have not used it once. I guess I'm just not sure how it is best enjoyed.

  5. I've had trouble finding powdered milk, too. Who knew!

     

    The other day I made Sourdough Tomato Feta Bread in my old bread machine. I added fresh basil from my little herb garden. The recipe is from this book. I seldom bake in the machine, but did this time. It turned out great and that recipe makes wonderful garlic toast!

    • Like 1
    • Delicious 1
  6. 18 hours ago, blue_dolphin said:

    This lovely little soft cheese called Keep Dreaming from Dorothy's Creamery was displayed as the "Spotlight Cheese" at my TJ's when I visited on Monday.  The Dorothy's Creamery Facebook page says it will be at TJ's through the end of May.  

    It's very nice.  The one has a "best by" date of June 4.  It's clearly soft and ready to enjoy.  I recommend trying it if you happen to see it available. 

    43199766-CDFD-495D-BA1D-8990194AC043_1_201_a.thumb.jpeg.0f30a13e531dcb36fa371b9ec43af503.jpeg

     

    DF31F301-89CB-4484-A52E-3F20A5379A59_1_201_a.thumb.jpeg.c07e7ea73a9c6a247f70c4334df2cee4.jpeg

    It is lovely--use it promptly. We had it last Saturday. I pulled it out to eat some of what is left and it is on the edge. I will finish it today or it will be too late. I would definitely buy it again.

     

    • Like 4
  7. Here in Kansas City where everything is up to date, this has been all the rage, though it has moved into the cocktail phase. Topping Bailey's Irish Cream, vodka or whiskey with it. I have not yet tried it, but did buy instant coffee for this purpose. By the time I feel like I'm ready for something like that, I don't want caffeine. Maybe I should have gotten decaf instant coffee.

    • Like 1
  8. I recently made a bread recipe with the opposite results! It was supposed to be bread dough and looked like that initially, but by the time it has gone through the second rise, it had turned into a batter. I hadn't added anything and can't for the life of me figure out what went wrong. It was a rainy day--can the humidity work its way in and turn dough to batter? Maybe gremlins were at work and they switched your batter with my dough!!

    • Haha 1
  9. I've been cooking that "famous" hominy for several years and have never had that issue. Have you moved recently to a place where your water might be harder? Have you tried dried beans recently to see if you might have the same issue with them? 

  10. 15 hours ago, scubadoo97 said:

    Yes you can use the pharmacy  as well as the liquor store  adjacent to the main entrance without being a member

    Our liquor department is in back of the store and is a part of the store--not separate. Probably varies according to state laws.

    • Like 1
×
×
  • Create New...