December 10, 2017 at 2:18 pm #10132
I’m making pot roast tonight using arm roast, which was on sale this week.
Users who have liked this topic:December 10, 2017 at 4:07 pm #10138
I made Ann Lander’s meatloaf. Recipe below. I did not use MSG, and I have no idea what maggl is. As I recall recipe printed in Chicago paper said to use Accent (is Accent MSG?), and it called for bacon over the top. I also don’t use the bacon.
- This reply was modified 1 month ago by Italiancook.
Users who have liked this topic:December 10, 2017 at 4:49 pm #10143December 10, 2017 at 8:43 pm #10146December 11, 2017 at 1:16 pm #10157
It doesn’t really qualify as cooking or baking but I made several trays worth of chocolates using Christmas themed molds last night (santas, trees, stars, snowflakes, etc.)Like 4+
Users who have liked this topic:December 11, 2017 at 6:47 pm #10163
Monday I made Maple Glazed Rosemary Chicken and Sweet Potatoes for dinner. We had it with steamed broccoli.
Users who have liked this topic:December 11, 2017 at 10:38 pm #10170
We had our old standby,Taco Salad one of my husbands favorites.
Users who have liked this topic:December 12, 2017 at 6:34 am #10171
A few years ago we ( me,my husband and friends) attended the annual Gettysburg Holiday Tour. One of the B&Bs served their signature chicken salad and it was the best chicken salad any of us had ever tasted. It had raisins, banana, orange juice, cranberry sauce, orange yogurt…. I looked the recipe up online and found it so I thought that I could find it again when I was ready to make it. Well guess what it can no longer be found online (another subject). Anyway I tracked down the inn where it was served and they sent me the recipe. This will be our dinner this evening.
Users who have liked this topic:December 12, 2017 at 7:37 am #10173
I have chicken breasts marinating for Lickin’ Chicken from “Cook-Ahead Cookery.” We’ll have them tonight with either mashed cauliflower or steamed broccoli.
As an afterthought, I made Carrot Salad from Martha Stewart’s book “Entertaining.”
- This reply was modified 1 month ago by Italiancook.
Users who have liked this topic:December 12, 2017 at 8:16 am #10174
Websites come and go, for a variety of reasons, so you can’t always count on a website being available or having certain content for years.
Did you ask if it was OK to post their recipe here?
A friend makes a chicken salad with grapes and mandarin oranges, It’s the best chicken salad I’ve had. (Recipe is already posted.)
Users who have liked this topic:December 12, 2017 at 2:11 pm #10178December 13, 2017 at 8:26 am #10183
We had sausage,rice,dry large lima beans and tomato gravy to go over rice with cornbread.
Users who have liked this topic:December 13, 2017 at 7:08 pm #10187
I made sheet pan Fajitas for dinner tonight
Users who have liked this topic:December 13, 2017 at 7:38 pm #10191
My husband cooked pork chops tonight. I used the remainder of that quick-cooking barley, along with my homemade turkey broth, to make a pilaf with carrots, celery, garlic, red bell pepper, mushrooms, green onion, parsley, and poultry seasoning.
Users who have liked this topic:December 14, 2017 at 6:54 am #10194
Ok, I made the “Gettysburg” chicken salad, stuffed in a pita half and served it with thai pumpkin soup.( recipe from the Food and Wine web site). I liked the chicken salad, my husband wasn’t crazy about the banana in it. The thai soup which called for 3T of red curry paste was Hot, Hot Hot!!! I should have known to hold back on the curry paste. My bad.
Users who have liked this topic:December 14, 2017 at 9:06 am #10195
Last night I made cubed steak,sour cream mashed potatoes and green beans.
Users who have liked this topic:December 14, 2017 at 2:30 pm #10201
Last night I made Cornish Hens, they came out a bit dry, they always do. I don’t know how to time them or where to stick a thermo probe.
Users who have liked this topic:December 14, 2017 at 7:09 pm #10203
Sorry to hear about your Cornish hen Len. I have no idea where to put the probe in that tiny bird.
I made shrimp fried rice for dinner
Users who have liked this topic:December 15, 2017 at 10:47 am #10208
This morning I melted a 1 lb block of good Dark Chocolate to make chocolate bark. I had had the block for about a year and it showed brown streaks on the surface. It melted fine and I poured it on parchment paper in a thin sheet and put pecans and dried cherries on the surface. However now that it cooled it has swirls of light brown color on it. What caused this?
Is there any general advice for making chocolate bark? I broke up the bar of chocolate, melted about 2/3 in a double boiler over hot water, removed from heat, add the rest of the chocolate and stirred till smooth. This is what I did last year for filling chocolate molds.
Do I need to break up the chocolate bark while still warm? Right now I am letting it cool completely which might be the wrong thing
Users who have liked this topic:December 15, 2017 at 1:22 pm #10210
My guess (I’ve not made bark before) is that if you want even-sized pieces, you should at least score it while it is warm rather than trying to cut it through completely.
Users who have liked this topic:December 15, 2017 at 1:22 pm #10211
RiversideLen, I don’t know if the link below will help you but thought I’d offer it.
Users who have liked this topic:December 15, 2017 at 4:13 pm #10216
The cocoa butter in chocolate has six different crystal states, referred to as alpha-1 through alpha-6. Alpha-6 only forms after a long time, but alpha-1 through alpha-5 will form any time chocolate is heated and cooled. Properly tempered chocolate should mostly or only contain alpha-5 crystals. (Alpha-1 through alpha-4 have lower melting points than alpha-5.)
Streaks in a good chocolate is called ‘blooming’, which is when some of the cocoa butter loses the desired alpha-5 crystal state and produces a lighter color chocolate. (Cocoa butter itself is white.) This usually happens if the chocolate gets too warm or is not properly tempered. You can leave a chocolate bar in the sun and it’ll get warm enough for the alpha-5 crystals to break down, resulting in a white layer on the outside.
A cheaper chocolate may have other things in it that can separate out.
Usually melting and properly tempering the chocolate again will get rid of the streaks. As long as you don’t scorch chocolate, you can reheat it over and over.
The issue of whether almond bark should be randomly shaped pieces or more evenly shaped ones is largely a matter of personal preference. Scoring the chocolate as it cools is the best way to get it to break into more even pieces.
Users who have liked this topic:December 15, 2017 at 5:36 pm #10217
Thank you, Italiancook. I’m going to bookmark that.
Today I roasted a large chicken on a vertical rack. I haven’t cut into it yet, it’s resting while I do the sides, which will be noodles and carrots and Brussels sprouts.
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Users who have liked this topic:December 15, 2017 at 9:16 pm #10220
Tonight I made Salmon with Couscous and Dill for dinner. We had it with a side of peas.
Users who have liked this topic:December 15, 2017 at 10:21 pm #10225
Thanks for the information about Chocolate Bloom! You are the best! The chocolate bark was thin enough to break without problems even after it was completely cool, but I had little control over the size. I like the random size pieces but I will try scoring it next time.
I’m not sure there should be a next time, I was sampling the bark rather freely as I was breaking it up and putting it away and might need to avoid temptation.
Since you are a chocolate expert how would you make chocolate pieces for pan au chocolate? I’ve seen little bars at KA for that purpose and looked unsuccessfully for chocolate molds.
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