Forum Replies Created
-
Two other links to look at, courtesy of the Serious Eats website:
http://www.seriouseats.com/talk/2011/12/freezing-mash-potatoes-1.html
and this mashed potato casserole with bacon, cheese, and scallions looks very good, but I'm not sure it can be frozen:
http://www.seriouseats.com/2014/11/how-to-make-mashed-potato-casserole-baked-potato.html
Italian Cook: Does this help?
Or perhaps this one?
http://www.livestrong.com/article/556745-how-to-freeze-boiled-potatoes/
I've never made a sourdough bread without some yeast. My schedule does not allow me to sit around and wait for long rises. That would be a project for when I am retired. I do use less yeast in breads that include my starter, and some of those recipes require an initial sponge that sits for 8 hours or so. My favorite bread recipe is the Marilyn's Sourdough Oatmeal Bread from an older Baking Sheet issue. (It's also excellent with 5-grain cereal substituted for the oats.) My husband does not like my white sourdough loaf, so I only bake it if other people are around to help me eat it.
I can't prove that my sourdough has a more complex taste than when I started baking with it, but I certainly think that it does. It must be about 25 years old. I've given starter to anyone who asks for it, but I'm pretty sure that most of those people eventually tossed it. I'd like to think that my starter would live on with someone after I'm gone, but I think that unlikely.
That recipe sounds great, Italian Cook. Is it on a website or in one of Ina Garten's cookbooks?
I often reduce salt in some quick breads, especially when a recipe calls for baking soda, which is in itself salty. I've thus reduced the salt in both my cornbread and in David Lee's biscuits. It was unusual for me to increase salt in the cookie recipe, but I always thought that they were a bit flat, and then I accidentally put too much salt in them and noted that while a bit too salty, they were tastier. So, this time I increased the salt in my sugar cookies a bit. I remember Cass (where is he?) telling us that shortbread is better with a bit more salt, and I increased the salt in my shortbread for that reason. I don't know if that thread was transferred here or not.
I find a lot of restaurant food too salty, and I consider that when ordering. It's good that we do most of our eating at home.
It probably does depend on dishwashing technique. My husband likes to run the water and use soap individually on dishes. (I do not like his method.) I use a small amount of hot soapy water in a dish pan and wash some dishes, then turn on the water (cold is fine) to rise them before putting them in a rack. When I'm baking, I try to work as I go, so that I'm not looking at an enormous pile by the end of the baking adventure.
Riverside Len: It's good to see you posting--perhaps taking out time from watching the Cubs?
Here the highs are still in the 80s--very unusual for this time of year--with only one clear span of cooler weather. As it cools down to 50s or low 60s at night, however, the house stays at around the perfect temperature, and that allows for soup!
My husband does not like onion or tomato in soups, and he does not like most beans. I make my own broth from chicken and turkey bones, and it had begun to pile up in the freezer. I decided that since I come home for lunch to take care of the dog, I would start making my favorite soups for me! I have a great smooth cauliflower soup. I'm working on creating the perfect butternut squash soup. I also have a carrot-curry soup. I make minestrone for me, and I'm going to make my turkey and black bean chili and freeze portions. I also have a chicken/turkey broth vegetable and barley soup. I do miss making my ham and garbanzo bean soup, because my husband does not particularly like ham, so we don't have it, and there are no leftovers.
For my husband, I use the Bob's Red Mill Vegi-Soup mix (split peas, lentil, and barley). I saute ground turkjey, then garlic, and add carrots, celery, red bell pepper (had to sneak that in at first), mushrooms, and zucchini. A tablespoon of Bouquet Garni from Penzey's, a tablespoon of dried chives, some pepper, and a Tablespoon of tomato paste are the seasonings.
Of course soup asks for crackers or breads to accompany it....
