Forum Replies Created
-
AuthorPosts
-
I made the linked chocolate chip cookies from allrecipe https://www.allrecipes.com/recipe/10813/best-chocolate-chip-cookies/?internalSource=hub%20recipe&referringContentType=Search
It calls for dissolving baking soda in 2 teaspoons hot water. I can't figure out the purpose in that. Anyone know?
This is the second time I've made this recipe. Next time, I'm just going to add in the baking soda and forget the hot water, unless someone knows that the water step is important. Thanks. I reduced the chocolate chips to 1-1/2 cups. Still plenty.
Missed it.
The strawberry preserves sound delicious, Mike.
I made The Neely's Broccoli Soup (Food Network). It's for a few meals; I didn't freeze any of it, which is unusual. I had mine with a dinner roll from the freezer. I longed for chocolate chip cookies to finish it off. I plan on making those tomorrow.
I'm not nearly as busy as kimbob and BakerAunt. I avoid reading all things except the Bible, because once I start a book, I don't want to do anything else until I finish the book. Is there such a thing as a reading addiction?
I've been Spring Cleaning and am tired of that project. And watching way too much TV. I've been on the phone a lot each day talking with my sister about the pandemic news and other current events.
I greatly miss having people over for luncheons. I have two tablecloths with napkins from pre-pandemic luncheons that need to go to the dry cleaner. I was holding them until a third set of guests arrived, so I could take three sets to the cleaner at once. But that was canceled because of pandemic. Now, I wonder if I'll ever feel safe having the cleaner handle tablecloths and napkins. I've spent a lot of time in the kitchen baking and cooking. It's my pandemic stess reliever and helps me deal with all we've lost to this pandemic. I'm ready for a vaccine!
Finally, a use for all my Spanish classes -- because of them, I was able to translate and come up with the correct answer. Otherwise, I would not have known.
At a time in the past, we had a neighbor who grilled a lot. He even grilled their Thanksgiving turkeys inside the garage (with garage door open) regardless of snow or cold weather. When I asked for it, he graciously gave me his barbecue recipe and I've been using it ever since.
I put the ham bone with meat from a recent baked ham in the freezer. I tried to buy dried beans to cook with the ham, but the grocery had none. After thinking about the dilemma for a few days, I tried Walmart online. I only wanted 1 pound, but had to buy 6 pounds. I don't know if the store being out is because people hoarded beans from the beginning of the crisis, or if they started buying them when the meat shortage began. Maybe it was an anomaly, since Walmart had them.
kimbob, thanks for posting the ciabatta video. I enjoyed watching it. I have a KAF recipe for ciabatta, but it appears such a long endeavor that I've never baked it. Overall, I don't like bread, although I enjoy the excitement of baking it. And, the only bread I claim to like to eat is ciabatta.
The ham I baked a few days ago was a first time adventure. Today, for the first time, I made Ham Gravy with mashed potatoes and leftover ham and veggies for lunch. I used Trisha Yearwood's mother's gravy formula from a Food Network show.
I knew this.
When the pandemic closed restaurants, I read that 51% of Americans rely on restaurants for their daily meals! Surely some of that 51% knew about bread-baking, given the flour shortage. Unless they were buying flour for cookies.
Swirth, I offer my belated birthday greeting. I hope you have fun baking over the weekend.
I thought bacon was only fat and sodium. I had no idea it has protein value, so I missed this.
I'm headed to the kitchen to make English Batter Buns from Taste of Home. It's a 3 hour 20 minute project, and I'm tired from the ham dinner yesterday, so I hope the stand mixer cooperated without the head bouncing around.
In this case, I wanted the fat from the pan. The drippings burned up, because I hadn't followed instructions to put 1/4" water in the pan. But I did harvest the fat and the drippings from the platter where the ham rested. I'll use them to make ham gravy to go with mashed potato and ham lunch tomorrow. I wouldn't have thought of putting parchment in the bottom of the pan, BakerAunt. I appreciate the tip and will do that when the occasion arises.
Mike, a friend told me about giner ale, but I didn't do that. I thought it'd make the pan drippings (if they hadn't burned) and fat too sweet for gravy. She said she pours the giner ale over the ham. Is that what you do? I can't imagine how you marinate a ham -- It's so large. What's big enough to hold the ham to cover it with Dr. Pepper for marinating?
-
AuthorPosts
