BakerAunt

Forum Replies Created

Viewing 15 posts - 6,631 through 6,645 (of 7,799 total)
  • Author
    Posts
  • in reply to: What are You Cooking the Week of January 28, 2018 #10940
    BakerAunt
    Participant

      Monday evening I roasted chicken legs with small potatoes. I sprinkled it with Penzey's salt-free poultry seasoning, some dehydrated onion, a bit of salt, and some black pepper. I was glad the oven in the rental works well, but the oven light is burned out.

      in reply to: Happy Birthday Baker Aunt #10933
      BakerAunt
      Participant

        Navlys--We will probably drive past there tomorrow on our way to Fort Desoto County Park to meet my husband's cousin and her husband. We are only here until Saturday, then it's back to the frozen Midwest.

        in reply to: The Under-Equipped Kitchen #10931
        BakerAunt
        Participant

          Hi, Aaron: For Instant Pot discussion, read the following. It has a bit of off language but does reveal some interesting points about the instant pot.

          I've thought about the Instant Cooker, but I'm wondering if it really can do the tasks of three different appliances. I've noted that the more sophisticated rice cookers actually vary temperatures for different kinds of rice. One review of a Z. rice cooker mentioned that it nailed the longer, not as hot cooking conditions needed for brown rice. I'd be interested in knowing more about multicookers, particularly brands and how well they work for the different tasks.

          We've always had pretty good luck with the places we rented, but most of those had been homes that the heirs were renting out, so all the kitchen items were there.

          Navlys--My husband would have a fit if I were to buy any small electronics on this trip.

          in reply to: What are You Baking the Week of January 21, 2018? #10927
          BakerAunt
          Participant

            I remember reading that rye breads need to sit about 8 hours, so overnight is what I do also.

            in reply to: Happy Birthday BakerAunt #10921
            BakerAunt
            Participant

              Here's an article on key limes:

              http://www.seriouseats.com/2016/05/are-key-limes-worth-the-price.html#comments-227075

              What I should have said is that key limes are NOT grown in Florida anymore.

              Or perhaps I should say that very few key limes are grown in Florida:

              http://www.foodreference.com/html/artkeylimes.html

              • This reply was modified 7 years, 2 months ago by BakerAunt.
              in reply to: Happy Birthday BakerAunt #10911
              BakerAunt
              Participant

                Many thanks for the good wishes! Some friends were in town, so after church, we went out to a late lunch at Guppy's, a restaurant in Indian Rocks Beach. I had a wonderful shrimp pasta with artichokes, sundried tomatoes, and asiago cheese, served with steamed green beans and almonds on the side. I also had the award winning Key Lime Pie, which was delicious, even though my husband reminds me that key limes were wiped out many years ago. The waiter served it to me with a birthday candle. It's been a rainy afternoon and evening, so there was no beach walking. I curled up with a mug of tea and finished reading Dashiell Hammett's The Thin Man. (If you are a mystery fan and have never read it, do so.)

                in reply to: The Under-Equipped Kitchen #10894
                BakerAunt
                Participant

                  There was only a tiny rimmed baking sheet in this kitchen, so we stopped at Tuesday Morning where I bought a 15x10 rimmed baking sheet so that I can do a sheet pan chicken and potatoes in the coming week. I would have liked the next size up, but I have to be mindful of packing the car for the trip home. The pan is Kitchen Aid, so it is nonstick and a good weight, not bad for $9.99. A foil pan would have cost $3.50, and I can use this one at home (and maybe take it with us on future trips).

                  • This reply was modified 7 years, 3 months ago by BakerAunt.
                  in reply to: What are You Cooking the Week of January 21, 2018? #10883
                  BakerAunt
                  Participant

                    On Thursday, I made my Mom's Hamburger Stroganoff using ground turkey instead of ground beef. I added some dried onion as I did not have fresh. I also used a cup of full-fat yogurt instead of sour cream. We had it over a Bob's Red Mill Rice combo that I made in the rice cooker. I steamed broccoli for a side dish.

                    • This reply was modified 7 years, 3 months ago by BakerAunt.
                    in reply to: What are You Cooking the Week of January 21, 2018? #10874
                    BakerAunt
                    Participant

                      Dinner last night was the last of a rotisserie chicken. We used whole wheat tortillas and made wraps with spinach, the chicken, rice, and Ranch dressing--simple but delicious. Tonight we will repeat using cooked ground turkey.

                      in reply to: What are You Baking the Week of January 21, 2018? #10864
                      BakerAunt
                      Participant

                        And then there is Nebraska Kitchen:

                        The recipe is also posted under Janiebakes, but she attributes it to Gina, so it is the same recipe.

                        KAF was carrying a new kind of almond paste. I do not know if it is any good, since I still have a can of the other to use up--maybe for Valentine's Day since I did not get that Swedish Coffee Ring made for Christmas, New Years, or Epiphany.

                        • This reply was modified 7 years, 3 months ago by BakerAunt.
                        • This reply was modified 7 years, 3 months ago by BakerAunt.
                        in reply to: What are You Baking the Week of January 14, 2018? #10821
                        BakerAunt
                        Participant

                          I have spent Wednesday afternoon baking. I baked Cherry Chocolate Chip Oatmeal Cookies, a recipe that first appeared in Bon Appetit in February 1998. The original recipe calls for slivered, toasted almonds, but I used chopped pecans instead, which go nicely with the dried cherries and Ghirardelli dark chocolate chips. I deleted the almond extract and used a 1 rather than a 2 Tbs. cookie dropper, so the recipe yielded just over three dozen. I then baked my Oatmeal and Cinnamon Chip Scone recipe. The last project was to make Ellen's (formerly Moonie) buns as a dozen rolls. No, I did not try braiding them. πŸ™‚

                          in reply to: Non-white flour bread recipes #10820
                          BakerAunt
                          Participant

                            I'll have to check my copies. There are two editions, and I have both. However, it may be a while until I can get to them.

                            in reply to: What are You Baking the Week of January 14, 2018? #10815
                            BakerAunt
                            Participant

                              Tuesday evening I baked Whole Wheat Sourdough Cheese Crackers from the dough I made on Sunday evening.

                              in reply to: New Bread Cloche #10803
                              BakerAunt
                              Participant

                                Congratulations on a great find, Skeptic7! I'm eager to hear about the breads you bake with it. If you have a good round loaf recipe--one that does not spread too much--that might be a good one with which to start.

                                in reply to: Non-white flour bread recipes #10802
                                BakerAunt
                                Participant

                                  Skeptic7--At the moment, the only yeast bread with baking soda recipe that I can recall is the English Muffin Bread in Bernard Clayton's bread book. In that case, it is kneaded in by hand after the first rise--and oh is that messy and hard to get evenly distributed--but that is what helps to give it the requisite holes.

                                  I may be overdoing the buttermilk in some of my bread recipes. I may experiment by doing just half buttermilk and half water, as you said Laurel's Bread Book recommends.

                                Viewing 15 posts - 6,631 through 6,645 (of 7,799 total)