Good Morning MARLISS my learned friend:
Bacon is a very good additive however really not a requirement for a XLNT German potato salad.
Yesterday morning I made 2 5/8ths pound of white rose (NU POTATOES) those & the red rose in that order make the very best potato salad,
that is for a typical German delli style potato salad. This recipe I make is my very first recipe I owned in 1953, I received from a co- worker whose parents from GERMAMY sold their German delli in GERMAN town Manhattan NYC. All that is in it is HEINZ DISTILLED VINEGAR/Water, some pickle juice, onions & salt/ pepper & sugar.
The other sort with H/B eggs which I refer as the American mid-western sort of potato salad which I rather not eat....some even insert mustard in it. When like yesterday for lunch they served that with hot dogs/bun for lunch. I ordered a bag of potato chips in it's place.In all, about a few dozen people have asked for the recipe but I only let it out to about 10 people over the years.
Marliss, I enjoyed spending some quality time with you today.
Marliss suggest to Mike to try my boyhood favorite FRANKS/PORK & BEANS & mashed taters with rye bread Hmmmm.
~KIDPIZZA
Well, it was not under done and the center was not particularly dense. The toothpick came out clean and I thought if anything it might be over baked. But it wasn't.
Just my day for a bad bake.
But Violet was very happy. She said it was everything she wanted plus 10. And at the end of the day that's what matters. I made a ganache for icing/frosting (not sure what the difference is). But it was reversed from the way I usually make ganache. I melted the chocolate then added it to the milk. This used evaporated milk instead of cream. It also calls for using unsweetened chocolate and adding sugar. I've mixed in some semi sweet chocolate and reduced the sugar. I think it gives it a better mouth feel.
I did not make an ice cream layer but I'll do that another time.
I'm making my lightened up version of my Mom's hamburger stroganoff (with Campbell's Healthy Request Cream of Chicken Soup--the only time I use it), which we will have over brown and mixed rice, which I've started in the rice cooker. We will have a salad, using lettuce from our garden. 🙂
Today my husband spied three small green tomatoes on our plants. Hurrah!
The drought is hurting the black raspberry crop--both on the terrace and in the woodlands. My husband has managed to water some of the ones on the terrace, but we very much need rain. I also need some Ball Classic Real Fruit Pectin, as mine is expired. I checked the grocery and the hardware store (canning items) but no luck. We may try a trip into the larger town north of us next week, so I will check at Kroger, which has had it in the past.
The Baker's Authority has a coupon for 10% off an order on their Instagram account (@thebakersauthority), use code BAKERS10. I don't know how long this offer is good.
Cakes and breads collapse in the middle because their structure cannot sustain them. They may have risen too much or too fast.
Having too much batter could lead to a cake rising beyond the height that batter will sustain. Some types of cake batters are able to sustain much more height than others. (Think angel food, chiffon or bundt cakes, though the absence of a center might make them able to sustain greater heights.)
Lettuce (Lactuca sativa) is a member of the Asteraceae family, which include the daisy. Is bok choy also a member of that family?
[See the full post at: Daily Quiz for July 3, 2020]
Having the center thinner than the outside edges is a common recommendation, I think it helps to keep the burger from swelling up and getting really thick in the middle, which then helps when trying to get the entire patty done but not overdone.
Another trick I've read but never tried it to put a small ice cube in the center of the patty. I don't think our ice maker would do well for that, it makes top-hat shaped ice cubes.
I usually make 3 ounce patties these days using a slider press. I cook them 6 minutes on the first side and 5 1/2 minutes on the second side, as we like them well done (at least 168 degrees in the center.)
Our grill is about 24 years old and needs to be replaced, but I'm not eager to spend the money on a new one, certainly not one of the $2500 and up Napoleon grills.
Hi Mike - I followed Bobby Flay's recommendations in Bobby Flay's burgers more carefully than I ever have. I had about a pound of 93% hamburger (my favorite). Instead of making 4 burgers, I made 3, so they were about 5 ounces each. Bobby's are about 6 ounces. I made them between 1/2-3/4" - he said 3/4. I usually would cook them (I have a gas grill) at medium heat, but this time I started at medium high and then decided to really experiment and turned back to high which is his recommendation. 3 minutes first side, 3 minutes second side and then 1 minute for cheese. I let them rest for 5 minutes. I didn't cut into them and I didn't use my thermometer. Go figure. Simple is usually the best.
Oh, he said to put an indent with your thumb on one side because that helps with the shape. I seasoned them with salt and pepper and then brushed both sides with canola oil - again his recommendation.
When we were at the grocery store on Tuesday, there was a grocery basket full of marked down bananas (29 cents per pound). I have a feeling that locally people are over banana bread. I selected four, and on Thursday, I baked the Buckwheat Banana Cake, of which we have become so fond, in a 6 cup Bundt pan. I further reduced the salt to ¼ tsp. regular salt and the olive oil from ½ to 1/3 cup. It baked in 45 minutes. As we are still eating the banana cake that I baked earlier this week, this one is destined for the freezer.
I had a BLT with hummus for lunch (hummus took the place of mayo).
For dinner I made a stir fry with left over pork, had it over rice.
A cup of raspberries (123 g) contains 14.7 grams of carbs, how much of that is sugar?
[See the full post at: Daily Quiz for July 1, 2020]
On Saturday our company FINALLY required all members and guests to wear face coverings in all public spaces. We were given to put signs on our doors that say “Face Coverings Required” and we can can ask them to go get a mask if they come in without one. Back in March, the store had been rearranged so that you couldn’t come straight to the counter so we are able to enforce that as well. I’d say compared to last week and Saturday when 80% or more did not wear masks, almost everyone is now. But, those who don’t, it’s interesting.
A few people hav3 told me they don’t have masks - how could you not have one, or a bandana in this day and age. 2 men came in t9day and were looking at the menu and when I said they needed masks they said they didn’t have them and I said I was sorry they would have to leave. They were surprised we wouldn’t serve them anyway and acted as if it was our loss. 2 young women (late teens/early 20s) left nicely and came back with their masks. I thanked them and they apologized!
Most people are thanking us for taking care of them.
Our county numbers are skyrocketing - as of yesterday we were up to 547, but I know the number is higher today. My Mom’s place still has no cases and one of my coworkers dad is director of the other nursing home/assisted living and they have had no cases.
I've never baked a braided loaf in a pan, the top almost looks like a brioche.
I've been having pretty good luck with Jeffrey Hamelman's semolina bread (the 'sponge' one, not the sourdough one), most recently I used equal parts durum, semolina and KAF AP flour and barley malt syrup instead of sugar. (If you have the first edition of his book, the home recipe has the right weight but the wrong dry measure amount for the sugar.)
I wound up with too much barley malt because it was pretty thick and a big glop of it came out, which may have impacted how much it rose and the color, but otherwise it is a good bread.
I used a mixture of honey and water to help glue the sesame seeds on, it seems to be working fairly well. I did it at the start of the final proof. Several people in BBGA recommend putting the shaped bread on a wet towel then dipping it in seeds, but I think that works better if you're making lots of loaves, not just one or two.
Semolina and durum seem to have a lower glycemic index than other wheat flours, which works well for type II diabetics.
