I've tried several, they always seem to be really fatty and the meat doesn't slice well. Not sure what I'm doing wrong, maybe the wrong cut of brisket?
I'll just buy some sliced corned beef at the deli for St. Patrick's day. (My wife doesn't like cooked cabbage anyway.)
The crust on my chocolate chess pie is maybe a little underdone in the center. Filling is great, though, sort of a melding of brownies, pudding and mousse for taste and consistency.
If I do this again (and I'd say there's a good chance I will), I'd think about either par-baking the crust a little or giving it longer in the oven.
I have some glass jugs in quart and 2-quart sizes, as well as a 2-cup one. These have plastic lids that can lock into place. (KABC sells the 2-qt. one.) I use these primarily for iced tea, but I have used the small one for milk when we travel, and it keeps well.
More of that going on than baking, it seems. 🙂
I made a chocolate chess pie today, smells great and seems to have set up well, it needs to cool before we can cut it, though.
FWIW, the Nebraska Legislature voted 40-3 today to advance a bill that would put Nebraska (both time zones) on daylight savings time 12 months a year. That requires Congressional approval and also requires that several border states also change. (Wyoming has passed a similar bill, the other bordering states have not yet done so.)
We tend to buy the half-gallons of milk because the gallon one is just too heavy for my wife.
The half-gallon of 1% (house brand) was $2.59 the other day, the gallon (also a house brand) was only about 30 cents higher.
I've tried decanting milk from the gallon jug to a half-gallon one, but it never seems to last as long after that.
There are the usual flurry of news stories about why daylight savings time is good, why it is bad, why it should go away completely, why it should be permanent all year, etc. The Pandemic and working from home features in this year's crop of articles.
States can opt out of Daylight Savings Time completely, but Congress has to act to allow states to implement it 12 months a year.
The one thing I'm pretty sure of is that Congress won't do a doggoned thing about it, because Congress seldom does ANYTHING except spend money they don't have. The Wall Street Journal had a short list of earmarks in the latest budget bill (2700+ pages long with more earmarks than anyone can count, Senate Leader Chuck Schumer put in 140 of them), among my favorite is $3 million for a museum in Houston TX devoted to Mahatma Gandhi.
Hi BA. I haven't tried it yet. First week in a new job so not much spare time for this.
Aside from Sundays at the bakery (which stopped because of a remodel) I haven't baked much at home. I need to fix that.
Thanks again. Hadn't seen this recipe by Stella. I would have just used a half sheet so using a non-metal pan with high sides (less spilling!) will be good too.
Monday is Pi Day, anybody planning anything interesting?
Hi all,
Way back when (2011) we had a discussing on KABC about drying sourdough starter as I was leaving for Ireland. I did it successfully both ways but now I cannot remember the amount I dried.
Will is getting ready to head to Dallas to live with a friend and check it out. He would like to take some in an envelope (which is what I did). We cannot figure out how much I dried. It was much less than what PJ recommends in her 2015 article on the blog. She talks about rehydrating an ounce of the starter, but how much would you need to dry to end up with that?
Thanks, for your help
Mike, my sticky bun pan was full of gooey goodness before I baked it. I used 1 stick of butter, 1 cup of brown sugar, and 3 tablespoons of cinnamon, plus pecans. I've not baked them in my counter top oven before, so I'm thinking maybe the temp was too high? or the rack set too low? I had to tent the buns after the first 10 minutes or so as they were browning too quickly. I've found some other items that need a lower temp (below 350) than the recipe calls for. Anyway - they are delicious and almost gone now!
Last year I got my tomato plants started inside on April 2nd, this year I'm hoping to have them started a week or so earlier. I'm still trying to figure out where I'm going to set them up, the last two years I did it in the guest bathroom on first floor, this year I'm probably doing it in the basement.
I'm hoping to start tomatoes, eggplants and maybe some melons. (I want to try having at least two groups of melons started a few weeks apart so that they don't all ripen in the same two to three week period in August.)
I've been looking at drip irrigation systems, I'm still waffling between using them (with 1-2 hours setup and work at the end of the season to winterize them) or just using soaker hoses. Last year I didn't do either and I think some of my tomato plants suffered during the hot dry portion of the summer (which we almost always get.)
Rosti is the traditional dish to go with Veal Zurich (veal in white-wine cream sauce) though I usually serve it on spaetzle.
My wife isn't a fan of hash browns or potato pancakes, but I may try making rosti with pre-cooked and cooled potatoes anyway.
Good veal is difficult to find here, most of the stores don't even carry it, even though raising beef is the largest segment of the food production industry here. Nebraska ranks 4th in cattle numbers. So there's lot of potential veal being raised. One of the chains occasionally has ground veal and even less frequently has cubed veal.
I read this story and recipe about Rosti (Swiss Potato Cake) and am putting it on my "to try" list, since I could use olive oil. I thought that others might be interested as well, so here is the link to the story and recipe at Serious Eats:
https://www.seriouseats.com/rosti-recipe-5217302
I haven't made sticky buns in a while, but I've never used a special sugar for them. Depending on the size of the pan, I use between a half-stick and a full stick of melted butter and about a cup of sugar with a little cinnamon mixed in. I usually use a mix of chopped pecans and whole pecans.
My rule of thumb is that if it isn't at least a little gooey before it is baked, it won't be very gooey after it is baked.
I've seen some recipes that add honey or corn syrup (if not both) which would also help make it more fluid.
