Search Results for '("C'

[Mike Nolan]

On really hot days we usually either have something cold (like a salad or sandwich) or something on the grill outdoors.

When tomato season gets here, and that's likely to be late this year based on how slow the tomatoes are growing, we tend to do a lot of salami and tomato sandwiches but the tomatoes available at the stores aren't the best for those. The roadside stands are starting to open up, probably with tomatoes grown in Kansas.

[Mike Nolan]

Today's steaks came out good, I'm starting to get the grill figured out. A filet mignon is tricky, though, because my wife likes hers medium to medium-well (little or no pink). That means about 155 degrees in the center. I like my steaks more like 145 in the middle. And these weren't uniformly thick filet slices, probably end cuts. Next time I'll probably try a different store for filet.

So my T-bone was done several minutes before her filet was--again. But I just set it off to the side to keep warm.

I also did some mushrooms on the side burner in a little butter.

Sams had some decent looking NY strips when I was there the other day, I may have to check to see if they've still got them tomorrow.

I plan to try my first chicken on the rotisserie over the weekend, and I've got a 13 pound brisket (before trimming) curing, I'll smoke it on Wednesday using a variant on Montreal Smoked Meat spices (but no garlic.)

If it stays as cool as projected (82 high) I'll probably make some burger buns tomorrow.

[chocomouse]

Our dinner tonight was grilled chicken thighs (with Foxpoint seasoning), roasted potatoes, asparagus, and leftover bean salad.

[Mike Nolan]

There are reviews of grow lights, and not all of them are done by the cannabis community. 🙂

I looked at one and stopped reading in the 2nd paragraph where it was ranking LED lights by wattage. That's not how you measure lighting!

I have two light meter apps on my iPhone, but they don't always give readings I consider similar, and I'm not sure which is right. (It reminds me of the old saying that a man with a watch knows what time it is, but a man with two watches isn't sure.)

[BakerAunt]

Although the house was still warm from yesterday's high 90s temperatures, on Wednesday morning, I baked a new recipe, "Strawberry Oatmeal Breakfast Muffins," from a healthy cooking and baking site by Marisa Moore, RND. I used white whole wheat flour in place of the optional half whole wheat, since whole what can overwhelm oatmeal flavor. I added a tablespoon of milk powder to increase the calcium. My neutral oil was canola. I reduced the salt by half to 1/4 tsp, and the brown sugar from 1/2 to 1/3 cup (my usual sugar amount for muffins). I also cut the vanilla by half to 1/2 tsp. to conserve it. I baked them as six large muffins, since I would eat two small ones (fewer muffin tin wells to grease). These are delicious and a good use for fresh strawberries from the local farmers' market. I will freeze three of the muffins for quick breakfasts.

Here's the recipe link:

Strawberry Oatmeal Breakfast Muffins

[Mike Nolan]

Diane had a filet, I had a T-bone, we did 8 crab-stuffed mushrooms and then we topped it off using the grill to heat marshmallows for smores. (Both steaks came in packages of two, so we'll have steaks again in another 2-3 days.)

This reminds me of the summer we bought 100 pounds of NY Strip steaks at the public TV auction, when we picked it up at one of the packing plants near Omaha we found it was 10 full uncut strips. So I spent the better part of an afternoon cutting steaks, wrapping them in freezer paper and putting them in the freezer.

For the rest of the summer, every few days we'd get out a NY Strip steak or two for supper. It got to the point where we'd all say, "What, NY Strip--again??"

The container says the crab has to be eaten within 2 days of when the package is opened, so we're thinking of something like crab alfredo for tomorrow. (This was the crab at Costco, which is quite good.)

The grill is well and truly christened.

I ordered some Prague #1 pink salt, I plan to try making Montreal Smoked Meat, I found a recipe that starts by having you cure the brisket for 4 days using a rub that includes Prague #1, then rinse it, put a different rub on, smoke it for 6-8 hours, then steam it to give it that fall-apart tenderness that you get with good pastrami.

[BakerAunt]

Sounds like a great grilling season is ahead, Mike!

For dinner on Tuesday, I made the turkey, spinach loaf, using two pounds of ground turkey. (I usually use a 20 oz. package, but I had two one-pound packages. I doubled the egg to two but reduced the doubled milk to ½ cup. We will get either one or two more meals out of it. To go with the meatloaf, I sauteed a pound of sliced mushrooms in a bit of avocado oil, then added the defatted drippings from the chicken I roasted last week, and the broth I made from the giblets, along with sliced carrots, and the rest of the fresh broccoli. I tossed it with linguini.

[Mike Nolan]

It'll be burgers on the (old) grill, salad and some of the kouign amann for supper tonight.

Happy Father's Day to all the dads out there.

[Mike Nolan]

I need to make hamburger buns this week, but I have enough for supper tonight.

I'm still planning to make the kouign amann (Breton butter cake) today.

[BakerAunt]

Kimbob--Cass just called me about the failed recipe that you posted above. He agrees that it is a poor recipe that you may just want to throw away. However, he also gave me the following information to pass on to you and the others at Nebraska Kitchen as to why it failed.

1. It is a high ratio recipe. The weight of the sugar and honey exceed the weight of the flour. Reducing the sugar and the honey to below the weight of the flour would help.

2. The recipe needs an emulsifier. Cass says is short one egg. and adding it will help with the gumminess. He says that professional kitchens buy giant pails of emulsifier. We home cooks do not do that.

3. It needs 1/2 tsp. baking soda. (That is baking soda, not baking powder, because of the acidity from the tea.)

All that being said, Cass considers it a terrible recipe and would not blame you for just throwing it away.

[Mike Nolan]

I don't think this is the article I was thinking of (I think perhaps the link I gave before and upthread was revised to a text format from a tabular one), but this looks like a pretty good table on substitutes for egg washes from a source that I use frequently:

https://bakerpedia.com/ingredients/egg-wash-substitute/

And here's a link (to an archive site, as the original site may no longer be around) that looks useful:

https://web.archive.org/web/20100913084511/http://www.piemaven.com/egg_wash.htm

[kimbob]

Thanks, Mike. I don't like tea at all but will on occasion (when I have a sore throat or a cold) drink herbal tea. I used tangerine orange zinger. I ended up adapting my buttermilk bundt cake recipe with vanilla and almond extracts. Just baked 2 batches and they are good! I only filled the molds half instead of 3/4 because I used baking powder and soda. Going to put a clear glaze on. I'm happy now. Thanks for your suggestion. I just went a totally different way with the ingredients.

[Mike Nolan]

I'm not fond of chamomile and in general I think tea makes for bland baked goods. The subtleties of tea tend to get buried by flour. (I have well over a dozen types of tea in the cupboard.)

Cinnamon might be an improvement over tea. As to the internal texture, lowering the temperature and increasing the bake time might help.

[cwcdesign]

I had planned to grill some chicken tenders,but it turns out I’m out of propane. Now I have to figure how to get some more without Will around to carry it.

Anyway, I made a marinade of olive oil and Penzey’s Mitchell Street seasoning which I got as a sample - I baked them in the oven. Then I made tabbouleh with BRM bulgur, herbs from my box, tomatoes from a neighbor and feta. I had bought a cucumber (organic) at Harris Teeter but when I cut it open, it was bad on the inside. I ended up chopping some celery for the crunch - it actually worked pretty well.

[Mike Nolan]

I'm a bit worried that my tomato plants got stunted a few days after I planted them, when it hit 38 degrees one night. Some of them haven't grown much in the nearly 4 weeks since then, and none of them have really taken off like I would have expected.

Hopefully I'll still get an OK crop, but maybe it'll be a few weeks later than I was hoping. Last year we had our first tomatoes by about July 6th. (They were '4th of July' plants, of course.)