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November 23, 2020 at 9:43 am in reply to: What are you Cooking the week of November 22, 2020? #27486
Mike, normally I prefer not to get a prepackaged Turkey, but it was free, I can soak it and we might even grill it.
November 22, 2020 at 7:53 pm in reply to: What are you Cooking the week of November 22, 2020? #27478Harris Teeter had their fresh turkey breasts on sale, so I ordered one for pickup on Friday - I didn’t want to deal with anything this week. When Will went to pick up the order (our shopper didn’t call - they’re supposed to) he checked to see if anything was missing - the turkey breast of course and olive oil. So the person who brought the groceries out went back in to check. We did get a turkey breast - a frozen Butterball boneless one, but on the bright side, they didn’t charge us for it. Since it’s only the two of us it’s not a big deal and I don’t have to worry about boning it.
I forgot to post that we got our syrup on Monday. Yum! The Post Office seemed to use the package for football practice, but all that happened was two lids cracked, but the loss of syrup was negligible. Rhett sent me the info for boiling and bottling the syrup, so we will be great. So excited.
Food & Wine had this article in their email today - there are a few recipes I might have to try
https://www.foodandwine.com/condiments/maple-syrup?did=582719-20201122&utm_campaign=faw-top10_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=112220&cid=582719&mid=45338736841&slide=78206c4d-8e1a-4578-a7b2-a304e5fa731e#78206c4d-8e1a-4578-a7b2-a304e5fa731eI made two loaves of English muffin toasting bread to slice and put in the freezer.
November 16, 2020 at 8:12 pm in reply to: What are You Cooking the Week of November 15, 2020? #27415I made ginger sesame noodles with caramelized mushrooms. They were delicious but not enough food for Will so he ended up making cheese toast with the bread I made last week. We think crispy chicken would be a nice addition.
Glad I could help, ItalianCook!
25 minutes seems like an awful lot of time in the microwave, ItalianCook. When I thaw an English muffin or bagel (granted it's to put in the toaster). I do it for around 25 seconds wrapped in paper towel and it does the trick to thaw them.
Joan, I am so sorry to hear this! Sending lots of healing thoughts your way.
We got the call today that we won’t reopen until the 23rd. I have my test scheduled for Tuesday at 9:45 - still no symptoms for me.
Oh, chocomouse I’m a New Englander from way back when! I just happen to live in the South now. I bake my cornbread with sugar or honey but I think I’ll use maple syrup in my next batch.
I even lived in Warren for a year after college - we had a ski house there and I did my ski bum thing - worked in reservations at the Sugarbush Inn - my first job and I wasn’t very good at it. Now all these years later I’m back in hospitality.
Chocomouse - I got the email yesterday that my syrup is on the way - so excited. Thank you for posting about this!
I took my English muffin dough out of the fridge this morning, made the dough balls and set them aside to proof. In the video they were talking about proofing them for 4 hours - I think I over-proofed them by forgetting that the video was made in New England in April - it is currently 78 with 95% humidity - 2½ to 3 hours would have been plenty. But they are still much better than the last batch - same size dough balls were much larger and they taste great.
Tonight we’re having a creamy tortellini soup that’s in the crockpot now - a new one from HBH. We’ll have English Muffins for our bread.
I made my English Muffin dough this morning. It's doing it's 8 hour ferment (as Baking Steel calls it) and then in the fridge overnight. It's easier to make the dough balls for the muffins when the dough is cold, so I'll do that in the am, proof them for a few hours and bake!
I watched the video and discovered that I had been overworking the dough - it is definitely rising now which is great.
And, I thought Harris Teeter was a good deal at $3.99. Bought two bags myself. I think the deal goes for several weeks.
I made Chicken fingers from Half Baked Harvest. I like that she uses crushed cornflakes- the seasoning was fajita seasoning and black pepper. Crushed Cheez-its or goldfish were optional. I didn’t have either so I added KAF cheese powder. The chicken was dipped in a buffalo sauce and yogurt (didn’t have buttermilk) mixture first, then crumbs, then baked. They were served with ranch a a pepper/fajita/buffalo sauce/butter sauce for dipping. We also had brown rice and frozen peas.
I was pleased - they weren’t too spicy but had a nice warmth.
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