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.
I thought a disease had eliminated these trees, so I missed it.
BakerAunt, if you make this bread without a Pullman loaf pan, please let us know how the finished product looks.
I made meatloaf and mashed potatoes & served with frozen Brussels sprouts. Leftovers for 2 or 3 meals.
I've heard of people here who can't find meat in the stores. Don't know if it's just a shopping day or time issue or a serious problem.
I missed it. Had never heard of it before.
My dad probably wouldn't have taken this route with his one and only donut adventure during Covid-19. When I was a kid, he decided to make donuts. Have no idea what recipe he used. It made a zillion more donuts than he anticipated. Many, many more than we could eat. He gave the extra donuts to every household on the street. He seemed frantic to me. He'd pack up two or three containers of donuts and race out the door to deliver them. Then come back to the house, pack up more and race out for more deliveries, until he had passed out the excess. They were lost on me. I was a Krispy Kreme kid.
Well, if I'd ever heard of Kinder Eggs, I might have been able to guess correctly. As it was, I wildly chose just any answer and was wrong. Now I know.
I find when I substitute buttermilk in a muffin recipe that I need to use more buttermilk than the milk called for. Do you, or anyone, have a ready adjustment for increasing the buttermilk in place of milk?
My major accomplishment today was that I managed to put the filter into the cantankerous furnace. Took 45 minutes and a call to the HVAC man. It was late afternoon before I made a revised loaf of my grandmother's banana bread. I used light olive oil in place of the shortening (equal substitution), and added cinnamon, nutmeg, allspice, and cloves. It smells great, but it's for the freezer. Some days, the freezer eats better than we do.
I've enjoyed all the post-party updates. Thanks.
