Search Results for '("C'

[Mike Nolan]

If you haven't posted your peach cobbler recipe (the only one I found in the archives was from S_Wirth), please consider posting it.

I haven't had a good peach cobbler in a long time!

[BevM]

After the snow yesterday (in Mobile, Alabama almost an inch), today was a good day to have the oven on. I baked an old-fashioned Peach Cobbler. It's from a recipe I have had since the 70's. It was good and my daughter enjoyed it also.

[Mike Nolan]

Thanks for finding an alternate source for the article, sites like the Washington Post and the Wall Street Journal seem to be going out of their way to make it difficult to link to their stories. And because my computer(s) are already logged in to their sites, the links work for me, just not for others.

[Mike Nolan]

Dry aging beef is an art form, it's essentially a carefully controlled decay. Properly dry-aged beef will lose up to 25% of its usable weight, as it loses water and the outermost edges have to be trimmed off because they're too dry.

According to the Wall Street Journal, millennials who are tired of the corporate world are turning to skills like meat butchery, so it is regaining favor in some parts of the country, but Nebraska retail stores aren't one of them yet. Despite or perhaps because of the fact that there are several large beef, pork and poultry processors in the state, in many chains use primarily meat that is cut into retail portions off-site and wrapped, about the only thing the local store does (and I'm not 100% sure of even that) is price it. One exception to this is ground beef, they do tend to grind that on site. (I've been working on a blog post about buying and using ground beef, it'll probably be out in early 2018.)

Even places that cut meat on site tend to buy it in already cut and vacuum packed into primal and sub-primal sections weighing anywhere from a few pounds to 30 pounds. If they don't happen to buy the primals that have the cuts you want, good luck finding those cuts. I make my own beef stock from beef shanks, but finding beef shanks or soup bones (knuckle bones or neck bones) from around the middle of April until mid or late September is challenging. It's almost like cattle don't have legs for 6 months of the year!

One interesting result of the off-site cutting and packaging is that they can inject pure nitrogen or even carbon monoxide into the package as they wrap it, which helps it stay bright red in the package for a week or longer. It also retards spoilage, I think.

[aaronatthedoublef]

I cannot speak to all Whole Foods but as much as we try to have them consistent they vary from store to store. Even in my town we have two WFMs within a mile of each other and they still have differences because of size of store and staff. I was listening to my butchers yesterday and they said the former manager used to rush the meat of the dry-aged case before it was ready. Our current boss insists it sit there at least 21 days which the butchers there say is the minimum amount of time necessary to properly dry age beef (I haven't done any research into it). So one person can make a big difference.

It's surprising that a town in Nebraska would not have fantastic meat counters.

Len, my grandfather worked for years in the Stockyards hauling those sides of beef around. It was not easy on him and he died young.

[aaronatthedoublef]

I watched the two hours and the very end of the last episode annoyed me. I've become disenchanted with the "Survivor" method of someone leaving at the end of each show. A NASCAR type scoring system would be different and might be an improvement. At the end of the second hour Johnny was talking about the person who was sent home (I won't spoil it) and said that the person came onto the show to become a better baker but "never got his feet underneath him". The person was only on the show for two weeks. Of course he "never got his feet underneath him".

If it's about becoming a better baker then let everyone stay the entire show and compete against each other for the run of the series. There would be better character development and more story lines and it would be better for everyone.

Paul Hollywood has toned down his personality some now that he is not playing off Mary Berry. I do miss her.

And I love the football player host. He just loves to eat and does not worry about how much or how fattening things are. It's great to see someone just enjoy the food these folks make each week.

[luvpyrpom]

I know, Mike. I've figured out that a 9x5 loaf of bread will last us about a week and that's with me eating 4 slices a day (2 for breakfast and 2 for lunch). I've figured out that the sliced deli ham is a perfect sandwich protein. Anything bigger than that loaf, I end up throwing part of the bread out that has become moldy.

[luvpyrpom]

Hello! I'm back after not posting for a while. It's hard to cook for two or one and half (my mother has a very small appetite so things last a long time here). This week I made spinach and vegan ricotta manicotta with meat spaghetti sauce. On Tuesday, made ham fried rice with corn and peas. The Costco here in Seattle, also has rotisserie chicken leg quarters (8 leg quarters for $5) and I freeze each piece. It's enough for my mother and I with the fried rice as a side dish. Yesterday I picked up some fresh rock cod fillets and a salmon fillet for next week.

[Mike Nolan]

Sort of both. Around here a made-rite (without caps) is a seasoned loose ground beef sandwich, Made-Rite (with caps) is a small fast food restaurant chain featuring that type of sandwich, which they call a burger, though I don't think of them as burgers. I've seen them called tasty or tastee sandwiches, too.

One recipe for them is interesting for those on a low fat diet. You brown the ground beef, rinse it in boiling water, and then add spices. The boiling water removes most of the melted fat, so what's left is fairly low fat.

Nebraska is also home of the Runza, which has ground beef, cabbage and onions baked inside bread, often with other flavorings. Pirogis are similar sandwiches common out east.

• This reply was modified 8 years, 4 months ago by Mike Nolan.

[chocomouse]

Last night we had ribs and potatoes roasted on the grill, with asparagus frozen from our garden last spring. Tonight, we have 2 inches (so far) of snow on our deck -- no grilling here. So we had turkey soup with lots of veggies added and Deli Rye Rolls.

[BakerAunt]

Saturday afternoon, I began a pot of stew on the kitchen stove, then moved it to the wood stove to simmer the meat, before adding the vegetables and thickening it with regular Clearjel. Stew is a perfect meal for tonight, as we have had 8-9 inches of snow since morning, and it is not over yet. My husband has shoveled the walks and driveway three times. He is now talking about buying his cousin's snow blower. (That cousin and his wife now spend the winters in Arizona.)

Mike, that discussion about rolling pins and pigeon-holes has started me thinking about the cabinets in our kitchen remodel. Having a place for various wraps other than a drawer would be good.

• This reply was modified 8 years, 4 months ago by BakerAunt.

[Mike Nolan]

If it's loose but not sloppy, it sounds like what they call a Made-Rite. There's a Made-Rite at the Amana colonies exit on I-80 in Iowa. There used to be a place in Lincoln that made these (and the best onion chips in town), but it closed a few years ago after something like 5 decades, and is still sorely missed by many of us.

[Mike Nolan]

I've seen a pigeon hole cabinet used to store both rolling pins and rolls of waxed paper, plastic wrap, plastic bags, etc. (I've got the rolls and bags in a drawer, but the drawer is full and I've actually had to move some of the less frequently used ones to another drawer.)

Sometimes office supply stores have inexpensive cardboard ones for sorting mail that are 3x3 or 4x4.

Here's the Ikea wine rack I got, it sits at the back of the counter behind my flour bins, so it takes up very little space. I didn't bother fastening it to the wall, since it has flour bins in front of it.
Ikea wine rack

[Mike Nolan]

The best meat counter I've seen in many years is at McGinnis Sisters in Monroeville PA. (There are 2 or 3 other McGinnis Sisters locations in the Pittsburgh area, too.) However, I think the meat and especially the poultry shop at the North Market in Columbus Ohio may be even better. I haven't actually ordered meat or poultry at the North Market, so I'm just going by how it looks, but when we were there last December they had at least 3 different kinds of whole duck in the case, plus duck breasts, duck thighs, duck leg confit and rendered duck fat. It's probably a good thing Columbus Ohio isn't close, I could spend a fortune there!

I have not been impressed with the meat counter at our Whole Foods, and most of the other supermarkets in town don't cut their meat on premises, but we have a new Fareway Meat Market that I've been quite impressed with. Fareway is a chain based in Des Moines, most of their stores are full-service grocery stores in small towns but they have a meat, cheese and wine/liquor store in Omaha and just opened one in Lincoln. They had veal foreshanks in stock and at least 2 kinds of veal in the display case. They can order veal hindshanks if I want them.

I haven't bought steaks from them yet, but I have bought several types of roasts, (frozen) duck breasts, and pork chops, as well as the veal shanks and some beef shanks, both of which are in the freezer for the next time I make stocks.

I like most steaks about 1 1/2 inches thick, and I'm sure they can cut them to that thickness. When I was in there this week, I asked and they can order chicken backs, as long as I'll take a 40 pound case of them (about $27.) But that'd make a lot of chicken stock, as I'd split it up into 3 or more smaller packages and freeze what I can't use right away.

BTW, for those who haven't read the article I posted the link to, the reasons steaks are getting thinner is because the individual muscles are getting larger. So in order keep the weight the same (for restaurant service, for example), they have to be cut thinner. Some cuts, like ribeye, can be separated into separate muscle groups, ie, a ribeye cap and a ribeye loin.

[Mike Nolan]

I've added asiago cheese to the Austrian Malt Bread recipe and then baked it in the canape bread tubes that Pampered Chef (and others) sell, it was very good. (It takes about 12 ounces of dough to fill one of those tubes.)