BakerAunt

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Viewing 15 posts - 1,936 through 1,950 (of 7,726 total)
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  • in reply to: What are you Cooking the Week of September 25, 2022? #36600
    BakerAunt
    Participant

      We had leftover pizza.

      in reply to: What are you Baking the Week of September 18, 2022? #36581
      BakerAunt
      Participant

        I made my half-sheet sourdough pan pizza for dinner on Saturday. Instead of cooking up canned tomatoes, or fresh ones, for sauce, I used the rest of a tube of tomato paste, which I mixed with water and 1/4 tsp. garlic powder. I added the usual toppings of Canadian bacon, mozzarella, mushrooms, red bell pepper (from our garden), and green onions, but I also halved cherry tomatoes from our garden and put those on as well. I added black olives to my half, then grated Parmesan over it and baked. The nice thing about the sourdough crust (regular flour, semolina, durum and rye) is that it holds up to lots of topping.

        in reply to: What are you Cooking the Week of September 18, 2022? #36553
        BakerAunt
        Participant

          Mike--We do need to have the Health Department test it, so we limit what we are using it for right now.

          in reply to: What are you Cooking the Week of September 18, 2022? #36549
          BakerAunt
          Participant

            We had the rest of the beef stew.

            The pump for the new well was installed today, and we are now connected to the well. We had to run the water for a while before it was clear. It has been a LONG month.

            in reply to: What are you Baking the Week of September 18, 2022? #36528
            BakerAunt
            Participant

              To go with beef stew for dinner, I made the Scottish Scones with half whole wheat pastry flour and half regular pastry flour. I like this recipe, as it makes eight, which are very much like biscuits and uses just 1 Tbs. sugar and 1 Tbs. oil. I baked it in the countertop convection oven, dropping the temperature to 400F and situating the pan on the upper rack I usually use for re-heating, and that worked very well. The little oven also does not heat up the house.

              in reply to: What are you Cooking the Week of September 18, 2022? #36527
              BakerAunt
              Participant

                I made beef stew on Wednesday, not because it was cold, as the weather was muggy with temperatures in the upper 80s, but because we got a good deal on lean stew meat at the local grocery yesterday.

                in reply to: Induction burners and pans #36525
                BakerAunt
                Participant

                  Re: Contractors. This one is for you CWCdesign:

                  https://www.msn.com/en-us/entertainment/comics/rhymes-with-orange-by-hilary-price/ss-AA124sMY?ocid=msedgdhp&pc=U531&cvid=6bac907df4df4037a8362fd3ac861b39#image=1

                  We are STILL trying to get the renovations finished on our garage apartment/Annex that started over a year ago. While the interior just has a few minor jobs, the exterior is dragging, as we only get the contractors a couple of times per month.

                  in reply to: What are you Baking the Week of September 18, 2022? #36512
                  BakerAunt
                  Participant

                    I had just perfected galettes four years ago when my doctor presented me with my cholesterol numbers. Sigh. I had a great, part buckwheat crust that was so good with peach filling and ice cream. These days, I make my buttermilk oil (half olive, half canola) pastry crust (part pastry flour and part whole wheat pastry flour), and since that crust has to be partly baked before the filling is added, I fit it into a ceramic tart/quiche dish. While it is not exactly a galette, it lets me have the experience. I'm planning to bake a tomato/zucchini one today or tomorrow.

                    Aaron--maybe start a thread under discussions about cookware that works on induction? That would make the information easier to find again.

                    in reply to: 2022 Garden Plans #36504
                    BakerAunt
                    Participant

                      The tomato plant we got from the farmers market has finished producing. Those tomatoes would not necessarily win beauty contests, but the flavor was so sweet and so excellent. I had my last turkey bacon tomato sandwich today. The Gurney tomatoes are starting to ripen, and I hope to use them in some cooking. I doubt that there will be enough to freeze for sauce.

                      Our cherry tomato plant has started producing lots of cherry tomatoes.

                      My husband picked the first two little honey-nut squashes. We have another six on their way to ripening, and two that if the weather holds might eventually ripen. One of the Gurney seeds produced large squashes that resemble butternuts but have somewhat longer curved necks. Two of those are well on their way to being ripe. Whether the other three will ripe in time remains to be seen.

                      in reply to: BBGA BreadLines steam article #36503
                      BakerAunt
                      Participant

                        Hurrah!

                        in reply to: What to eat (and not eat) #36502
                        BakerAunt
                        Participant

                          Aaron--I agree with your point that it is better to have someone who knows about food when discussing the science. It is an issue that bugs me with some nutritionists who focus on the food values but not on how it all comes together in a recipe.

                          in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36501
                          BakerAunt
                          Participant

                            What luscious looking turnovers, Mike!

                            Thanks also for the detailed report on the sheeter.

                            in reply to: Bread Bags #36500
                            BakerAunt
                            Participant

                              Aaron--I do indeed re-use bread bags. I like to let them air dry after use. I have three different sizes that I bought some years ago from King Arthur. I was not in need of more bread bags, but my friend clearly wanted them out of her house and into mine.

                              I double wrap bread in saran, then pop them into a bag, before freezing. I re-use the bags--and the saran (from sandwich breads, not muffins), which I will wrap around an empty saran roll.

                              I usually store bread in a large Tupperware container. The bread keeps well for about five days, and we go through loaves, when we are both having sandwiches about every 4-5 days. Some larger loaves go into other plastic containers, but sometimes a bag is the best storage, and when I give bread away, I bag it. At one time, I thought that I might sell it at the farmers market, but there is now a bread baker there, and I'm not sure that I could do it cost effectively, since I am so far from good prices on flour.

                              in reply to: What are you Baking the Week of September 18, 2022? #36499
                              BakerAunt
                              Participant

                                Ah, yes, I also would like a slice of the apple galette but with frozen vanilla yogurt from our freezer, so I can claim it as health food!

                                I made dough for my Whole Wheat Sourdough Cheese Crackers on Monday. The dough will rest in the refrigerator until Saturday.

                                The drilling of the well went great, and we may have better water than from the old well. However, we are not using the new well yet because the pump installation cannot be done until Friday. I am hoping there are no problems. So, we are still being cautious with water use.

                                We were without internet until this afternoon, when the cable company strung a new cable to replace the one that had to be cut to allow the drilling rig access.

                                in reply to: What are you Cooking the Week of September 18, 2022? #36498
                                BakerAunt
                                Participant

                                  I made Salmon Patties for Sunday dinner to go with our two leftover side dishes of pasta salad for me and bulgur stir-fry for my husband.

                                Viewing 15 posts - 1,936 through 1,950 (of 7,726 total)