Search Results for '("C'

[Mike Nolan]

I bought some tomatoes from the veg stand near us, much better than the ones I got at the Farmer's Market on Sunday, so we had BLT's, plus a salad, some sweet corn and a slice of still-runny cherry pie.

I also bought a slab of ribs today, I'm not sure what I'm going to use for a dry rub, probably something simple. That's supper, possibly on Thursday, it depends on the weather, we may be seeing some rain in the afternoon/evening over the next few days. (There was a small storm heading this way an hour ago but it melted at the county line.)

[BakerAunt]

CWCdesign--I grease the Emile Henry long baker with Crisco, then I coat it with farina (Cream of Wheat). That will prevent sticking, and the farina will not burn the way that semolina will.

I have a couple recipes that I can post for you while you are at your meeting next week. We just returned from a trip, so I'll need a couple of days to get back in the swing of things.

[Mike Nolan]

Back when my wife was doing most of the cooking, she called it 'concoctions'.

After my youngest brother started school, my mother got a job working as a budget analyst at the nearby military storage depot. She'd get home at about 5:05 every day, and have dinner on the table by 5:30!

I' m not sure how much she planned it all in advance but she made a lot of 'throw whatever you have in the fridge' into a pan meals, variations on hash, many of them. She and my father (they had split up several years earlier) ran a restaurant for a few years, so she was an accomplished hash slinger and knew her spices and other seasonings. I spent plenty of time ahead of supper turning a food grinder to grind up potatoes and an onion.

I think it's one of the reasons I love watching "Chopped". It's making a chef do what many home cooks do every day, figure out what they can make with whatever's available, in 30 minutes.

[Mike Nolan]

I'm planning KC Strip Steaks (bone in) on the grill. Plus some corn on the cob.

[Mike Nolan]

As soon as I get some energy after 2 hours of shopping, I'm going to make banana nut muffins. I need to make semolina bread, too, but I think I'll wait, though another hot spell is starting, so it might wind up being a late evening bake.

I'm planning a cherry pie for the 4th of July (seems kind of traditional), I've got cherries defrosting and I'll probably make the pie dough some time today.

[BakerAunt]

On Saturday, I baked my versions of the Soft Oatmeal Raisin Cookies No Butter (double recipe) from Jenny Can Cook and Ellen's (Moomie's) Buns as twelve rolls.

[RiversideLen]

Last night I made salmon patties (canned salmon). Had it with some noodles and a big salad.

[Mike Nolan]

My tomatoes are finally starting to grow and flower, but it'll probably be August before I see enough tomatoes to make even a sandwich. (And that assumes we get enough cool weather to set fruit, if it stays in the 90's nearly every day the blossoms won't set.)

The eggplants also look like they're starting to grow. I'm less confident the cantaloupe will ever take off.

It seems like the weather has been a series of 'too's: too hot, too cold, too dry, too wet.

[Mike Nolan]

Now it tastes like a good pastrami with a peppery aftertaste. I can also taste the mustard and coriander. Still salty but now it is within reasonable limits, not something you choke on.

I've got a lot of it left, probably around 7 pounds, more than half of the flat and all of the point/deckle, so I plan to slice it tonight, then use the vacuum sealer to put it into half-pound (or so) bags. That way I can defrost one overnight then pop it in boiling water for five minutes before serving it.

[cwcdesign]

So I just tried to search again on my laptop this time. Found it - I also discovered that there is actually a place where you can choose which forum - on my computer it's in dark purple, so it was hard to read - I'm also having trouble seeing fine print right now - I had searched from my iPad before, but it may have had a forum selected that I didn't know - I thought I was searching everything. Thanks for everyone's input.

BA, you and I are on the same track regarding the recipe. I will definitely back off on the yeast again - I might do 1 ½ teaspoons (I had written 2) go down further on the honey to 2 tablespoons (I used 3 this time) and perhaps add another ¼ cup flour. I will try the yeast and honey first and then see where I am. The bread I have should last for a couple of weeks.

[Mike Nolan]

The brisket came out way too salty, I'm guessing I didn't get it washed off enough after the cure, because there's no salt in the rub. We ate it anyway, but I'm looking into ways to lessen the salt impact after something is smoked, warming it in a pot of unsalted beef stock or water seem to be the most common suggestions. If your son has other suggestions, Joan, post them here.

Hard to judge the flavor with it being so heavy on the salt, but I don't think it's very close to Montreal Smoked Meat. (Of course, I've only had it twice.)

[BakerAunt]

Joan, your apple turnovers sound delicious. I also like your statement of a food item in the fridge that is not getting eaten that you did not want to waste. In my case, there was a small amount of cubed sweet potatoes in the refrigerator, left over from two dinners last week. I do not like food going to waste, especially more expensive organic sweet potatoes.

I did some searching for recipes that use mashed sweet potatoes and settled on the Spiced Sweet Potato and Chocolate Chip Bread from Ken Haedrich's The Harvest Baker (p.55). I halved the recipe, since I had about 3/4 cup of mashed sweet potatoes and baked it in a 3x7 pan, coated with The Grease in my countertop convection oven for about 50 minutes. I reduced the salt by half and added 2 Tbs. Bob's Red Mill milk powder. I omitted the chocolate chips but included the pecans. I slightly reduced the granulated sugar from 1/2 to 1/3 cup. The pan was perhaps slightly small, as the sides rose above the pan, but the loaf still baked nicely. When I bake the recipe again, I might look to see if I have a slightly larger pan.

I will add a note to this post once we slice and taste the bread.

[Mike Nolan]

The brisket took about 4 1/2 hours to get up to the desired temp (165) which was towards the low end of the estimated time (4-6 hours). Now I've got it in a roasting pan, covered with foil, and with water in the pan to steam it. This part is trickier because the Meater wireless thermometer won't work when it is in something in a foil-covered metal pan. So I'm using a different oven thermometer, a corded one that I usually use for candymaking. But it is outside, so I'll be going out every 15 minutes or so to check on the temp and water level.

The estimate is 1-2 hours to steam it to the point where it is at 180. It looks and smells pretty good right now.

[Mike Nolan]

Different breeds of milk cows produce different amount of calcium in their milk. It also varies depending upon their diet. The usual range is 250-300 mg per 8 ounce serving, anything more than that is probably enhanced. Lower fat milks are usually a little higher in calcium, assuming they come from the same source, because there's no calcium in butterfat.

Since Bob Moore sold BRM (to his employees) it has seemed like it is less consumer oriented. I'm sure the pandemic is a factor.

[Mike Nolan]

I am smoking a brisket this morning, more in the ongoing process of learning how to use my new grill.

The brisket had been curing for several days. After I rinsed it off, I put the rub on last night then let it sit in the fridge overnight. I'm using a recipe I found for Montreal Smoked Meat online.

I have a Meater wireless thermometer, it is helping me track the ambient temperature in the grill as well as the internal temperature of the meat. The grill temperature seems to be stabilized in the 240 region, 225-250 is the recommended ambient temperature for smoking a brisket.

At first I thought I was getting too much smoke, now I'm wondering if I burned through all the wood in the smoker box and am not getting enough. All part of the learning process. The smoker box is kind of hard to reach once the grill is hot.

I'm not sure I trust the Meater's estimate of when the meat will be at the desired temp of 165 (it will be steamed to get to the final temp of 180), so in another half hour I will start taking temperature readings with my Thermapen probe.