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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?
I knew it, too.
Your bread looks scrumptious, Mike. I'm glad you're documenting your journey with photos. Now that I've seen what a blowout looks like, I know I've had some. Mostly with dinner rolls. If I recall from reading this site, that means I underproofed them.
It looks better than fine, Len, it's gorgeous!
I baked an 8-1/2 lb. ham today. The first I'd ever done. I used a Food Network recipe, minus the glaze, and it turned out tasty. I erred in that the recipe said to fill the pan with 1/4" water, and I forgot that. Ham was on a rack, so there was quite the burned on mess under the ham to clean -- soak. There's plenty of leftover ham. I just haven't decided how to use it. I left a lot of ham on the bone and froze it. If I can find white beans at the grocery, I'll use it for bean soup.
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