Search Results for '("C'

[RiversideLen]

Kimbob, I didn't know what nokedli is, so I had to look it up. Your dinner sounds delicious!

Yesterday I made oven baked ribs. I baked them at 250f for 3 hours, covered. they were very tender. A little bland but otherwise good. Had it with baked beans from a can (365 brand from Whole Foods), the beans were a bit hard, so not so good.

[RiversideLen]

I made salmon balls (from canned salmon). I grated in some fresh ginger and baked them. They came out pretty good. Had it with mashed potato and sugar snap peas and cauliflower.

[cwcdesign]

I had cheese toast on English muffin bread. I took something out of the freezer, but it hadn't thawed in time. I was busy making curried chicken salad for our church's annual house tour (they serve tea in the parish hall)

[Mike Nolan]

When I was in college one of the favorite discussion topics among the engineering majors was what would happen if a tornado hit the John Hancock building in Chicago. (Engineers have strange discussions, we also wondered how hard the Jolly Green Giant would have to push on the John Hancock building to push it over. You may be surprised to know there are equations to deal with that, they're part of the wind sheer load tests engineers make on building plans.)

Here's what happens when a tornado hits one of those big wind turbines:

Wind Turbine after hit by tornado.
byu/stunnerswag inWeird

Video too:

[navlys]

We went to Guppy's in Indian Rocks (BA you probably have been there) and I had Caesar salad with raw tuna sashimi. My husband had the swordfish wrapped in bacon. Our friends strongly suggested the lobstercargot with lots of butter. I couldn't go there.

[cwcdesign]

Looks lovely (and delicious) Len

[Mike Nolan]

I may make a chicken pot pie.

[BakerAunt]

On Sunday, I was looking through my piles of saved recipes and found "Leftover Apple Cake," a recipe from Laura Holmes Haddad that I likely printed from an email a long time ago, since the note on the recipe developer says she has a cookbook due out in November 2011. I mostly followed the recipe, except that I added 3 Tbs. milk powder and 2 Tbs. flax meal. I cut the salt from ½ to ¼ tsp. and replaced 4 Tbs. of melted butter with ¼ cup canola oil. Instead of a pinch of nutmeg, I used 14 tsp. I overdid the apples, so instead of 2 cups, it was over 3 cups. I used pecans instead of walnuts, as I have a large supply of pecans. She topped hers with 4 Tbs. large-grain sugar, which she noted is optional. She says that it is available in baking and specialty stores (she must have those in Los Angeles), but it is not a product that I have ever seen. I used some King Arthur sparkling sugar instead. We had some cake for dessert, and it is excellent. I would increase the nutmeg to ½ tsp. next time. The extra apple did not affect the structure, and indeed, I think it makes for a great cake.

[BakerAunt]

For lunch on Sunday, I made a new recipe, "Caramelized Squash and Lentil Soup," which was featured in Daniela Galarza's new Substack, A Petite Feast. I actually had a bag of French lentils (probably bought at a TJ Maxx), and I had a butternut squash that needed to be used quickly. I made a 1 ½ recipe because of the size of my squash and used the broth I made on Friday, along with liquid I drained off of last week's roasted Fairy Tale Pumpkin that I let drain before I pureed it. I did not have cumin seed, so I substituted ¼ tsp. ground cumin. It is a very nice soup. I froze two containers for future lunches and will have the rest for three lunches this week.

For dinner, we had chicken salad sandwiches again.

[Mike Nolan]

I generally use Susan Purdy's hot water crust for pot pies, it's a bit sturdier and doesn't get soggy.

I've never made a slab pie so I'm not sure how to calculate the amount of pie dough needed. I suppose you could compute the surface area for both the upper and lower crusts (including side walls) and then use my piechart post to find the nearest total area and use that to estimate the amount of pie dough needed.

There are recipes for an oil-based hot water pie crust but I haven't tried them.

I always make lots of gravy for a pot pie, and add it on top of pieces as they're plated.

[BakerAunt]

We are out of bread for sandwiches, and in paging through saved recipes, I came upon yet another recipe from the King Arthur Catalog for "Apple Cider Oatmeal Bread." I replaced 2 cups of the bread flour with whole wheat flour and reduced the salt from 1 ½ to 1 ¼ tsp. I had a shy tablespoon of boiled cider and needed 2 Tbs. (forgot to order it last time), so I put some water in the bottle and shook it around to make the 2 Tbs. I used regular cinnamon and Winesap apples. I added 2 Tbs. Bob's Red Mill milk powder.

I'm not sure that recipes with short rest times in the mixing process work so well with my new mixer. (See Adventures with my Ankarsrum Mixer for details.) I thought that I had added enough flour, but during the subsequent folds, I needed to add more. I was talking to my sister as I was kneading and doing the rest time, and I may have cut out one of the rest times. The recipe is not the easiest to follow, and if I keep it, I will re-write the instructions. I baked it in the Emile Henry Dutch oven pot. It took 40 minutes with the lid on and another 15 minutes with the lid off to come to temperature. the loaf has a nice shape. I will slice it tomorrow at lunch.

[BakerAunt]

Skeptic--I haven't eaten a good regular Navel orange in many years, perhaps because I lived in Texas and now live in Indiana. They were always dry and sour. I took a chance on the Cara Cara oranges when I saw them at Kroger here. They only appear seasonally. They are sweet, and the zest from the skin is flavorful. They actually do not produce a lot of juice. I needed three oranges to get to 3/4 cup of orange juice. (I usually eat the pulp after juicing them.) the orange flavor really stands out in baked goods.

[Mike Nolan]

I also made a double batch of pastry cream today, to practice filling eclairs. (That's my story and I'm sticking to it.)

[BakerAunt]

I hope your Hot Cross Buns came out ok, Skeptic.

I baked a new recipe today, Chewy Sourdough Rolls. The recipe appeared at least once in the King Arthur Bread Company catalog, and it is on their site. As always, I made a few changes. I replaced 2 cups of the 3 ½ cups bread flour with that much whole wheat flour. I cut the salt from 2 tsp. to 1 tsp. I used active yeast and added ¼ tsp. honey to activate it. The recipe gives a water range of 1 cup to 1 ½ cup, probably because sourdough starters vary. I began with 1 cup and later added an additional oz., for a total of 9 oz.

I used the Ankarsrum to mix and knead the dough. I started with 8 minutes of kneading on second speed, then added another 2 minutes, then 2 more. The dough required most of the 90 minutes to rise because the house is cool. The second rise was slightly less than an hour. I used the 4.2-qt Emile Henry ceramic Dutch oven for which the recipe was designed, but plenty of recipe reviewers had great workarounds for those who do not have this pot. While the recipe called for an oven at 500 F, that is then lowered to 450 F. when the pot is added, I just used a set temperature of 450 F. I also greased the Dutch oven and coated it with farina (cream of wheat) to prevent sticking--a problem that several reviewers mentioned. I baked it for 25 minutes, then for an additional 7 minutes uncovered. I turned it out of the pot to cool, even though the recipe says to let it cool in the pot. We gave it 20 minutes to cool, then I cut a roll apart for each of us to use for our dinner sandwiches. Ideally, I would have let them cool completely, but we were hungry, and it was getting late. We love the taste. I will be baking them again with my changes

[Mike Nolan]

I made a lahvosh pizza with two kinds of cheese (havarti and mozzarella), green peppers, pepperoni, and some leftover chicken.