Forum Replies Created
-
AuthorPosts
-
BakerAunt,
I'm going to put this here because I don't remember the thread where you talked about Bob's Red Mill no longer carrying fine cornmeal. Guess what - they do, only now they call it corn flour, not to be confused with British cornflour which is the same as cornstarch. It's whole grain, stone ground. I was looking up rice flour for Will to use in his banneton, and decided to research more as he's been looking for finer cornmeal for his muffins.Then I googled "what is the difference between cornmeal and corn flour" and found this article on Epicurious https://www.epicurious.com/ingredients/difference-between-cornmeal-corn-flour-polenta-grits-article
There is no difference, except the size of the grind
Michael used to be the griller at our house, but when he got sick mid aughts, I had to take over or we wouldn't have anything grilled. Fortunately, he recovered and continued to grill until we lost him. When we moved here, I really wanted a grill, so my boys gave me a smaller Weber gas grill (that's what we always had) a Spirit E-210. It's just the right size for the patio. I still grill, but Will has taken to it like a fish to water. Although we would grill year round in Massachusetts. it's nice to have warmer temperatures all year for that. But, I still hate the heat in the summer.
BakerAunt, please tell Cass I hope he is well.
I grew up near New Bedford. The swordfish was abundant in the waters off the Atlantic coast. We have a great seafood restaurant and market up there and they still have really good swordfish.
The best swordfish is harpooned not line caught. If it is harpooned, the blood drains away and if it is line caught, it does not. I am a fish snob and won't but frozen swordfish - it just is not as good. It is a fatty fish, but can easily dry out if overcooked.
Two great ways to cook it are 1) grilled it, coated with mayonnaise and 2) baked in a low oven with lots of cream and butter, salt and pepper and crumble saltines.
Happy Birthday Swirth! I hope you are well and have a great day.🎉🎂
Our squash is producing well. The cucumbers too. Tomatoes are beginning to ripen - we’ve had a couple of cherry tomatoes to eat. On Saturday, Will has plenty of squash, greens and cucumbers to share with the three families. We brought home more yesterday and he put out a call to them and no response. He just brought more squash home now. The beans are budding again and the eggplants are huge and beginning to fruit. I chalk it up to good seeds and Will’s excellent care. We are really enjoying the taste and I would buy the same seeds again.
Southern Living had a recipe for a cake-y strawberry cobbler. I halved the recipe and it was quite nice and bright. Strawberries were on sale at HT, so it was a good thing to do with some of them.
Last night I tried a new recipe for a Cajun Chicken Pasta. It was good, not too spicy but warm flavors. We have leftovers for a couple of days.
We had squash from the garden.
Yes, I meant a stick blender. My hand is still not strong enough to whip with a whisk, so I tried it. I was given one of those CO2 foamers years ago. It did make good whipped cream, but it was a bear to clean and the replacement cartridges were a little pricy (it was a gift).
I don’t know if a frother would work - our espresso machine at work makes froth, obviously, but the froth doesn’t hold up for very long.
There was also no sugar in the recipe for the whipped cream. That can help stabilize it. But since we didn’t need sweeter cream, I think the stand mixer is my best bet.
Not exactly baking, but I tried a recipe for Two Ingredient Chocolate Mousse - just Chocolate chips and heavy cream. Only thing is I got lazy and didn’t want to use my stand mixer, so I whipped the cream with my hand blender. It got to soft peaks, but it didn’t hold well. It was a little dense, but will definitely make again and use the mixer.
Oops - I think they both have green avatars. Sorry about that.
skeptic7, do you have a pan de pie pan? Our favorite sandwich bread is the King Arthur Pan de Pie white bread - I add in white whole wheat for some of the AP. It is so close and better than the Pepperidge Farm sandwich bread we used to get.
Have you gotten your mixer back yet? Or do you have a bread machine. I make mine in the Zo on the dough setting. When that is done I put it in the pan for its last rise before baking.
PJ did a blog on making a sourdough bread in the pan de mie that I want to try with the sourdough discard - she doesn't bother to put the lid on the pan and she says it makes great sandwich bread. As I recall, it's sort of a no-knead recipe.
I made a farro salad for dinner last night. Delish calls it their best-ever farro salad. It had crispy shallots and the old from those was used in the dressing. It's a very forgiving salad. I used fresh garden lettuce instead of arugula which has already gone by until the fall. It had fresh herbs - again from the garden, chopped nuts, fresh fruit (green apple this time) and cheese - I used the recommended parmesan. Will definitely make again with other ingredients. I have leftovers for tonight.
Good answer Mike - I’m not very patient sometimes
Why don't they just start with trying to make replacement organs?
-
AuthorPosts
