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Please tell me Sam's hasn't discontinued the jar of artichokes, Mike. My favorite pizza is artichoke and bacon. I don't like the artichokes in the grocery and have really enjoyed the ones from Sam's.
I'm glad you mentioned the discontinuation. They've been out of Ghiradelli bittersweet chocolate chips for ages, even though I can find them at the grocery stores. It never occurred to me that Sam's has discontinued them or I would have sent a communique to the company.
I've read that Sam's offered an $8.00 membership during the Super Bowl. It's only for a few days. That has me disgruntled. I don't think it's fair to their full-price customers.
February 17, 2022 at 10:24 am in reply to: What are you Baking the Week of February 13, 2022? #33169Before breakfast, I baked 2 boules of Cuban bread. One is for the freezer; the other for use today with Fettuccini Alfredo for lunch and maybe Chickpea Soup for dinner.
A couple of years before the pandemic, I bought a walnut lame from KAF. I had my husband put in the blade before I made the Portuguese bread a few weeks ago. I did a lousy job using it to slash the Portuguese bread. I think because the dough is so delicate I was afraid it'd collapse. . . at least that's my excuse. Today, with the sturdier dough, I felt safer slashing with strength, and both boules of Cuban bread look fantastic from the slashing.
February 17, 2022 at 10:17 am in reply to: What are you Cooking the Week of February 13, 2022? #33168I'm going to make Fettuccini Alfredo for lunch, because we have fresh homemade bread. I have grated romano cheese in the fridge, so I'll use that for the Alfredo sauce instead of parmesan.
BTW, I think I may have goofed and not put today's post on the last page of this thread. If so, I hope that doesn't cause any confusion.
I don't recall which cooking show it was, but the chef said to use low-moisture mozzarella for pizza. Anyone have an opinion on that?
My guess is that what I use is a higher moisture, because it's pre-sliced, as for caprese salad. Even though it's pre-sliced, I grate it. I tried cutting the slices into sixths, but I didn't like the way they melted on the pizza.
Mike, that's a LOT of veggie beef soup! The most I've ever made at one time is 8 quarts.
This morning, I'm preparing spicy short ribs to refrigerate until lunch tomorrow. I forgot to buy prepared horseradish yesterday, which is in the recipe. Internet says good substitutes are wasabi products, which I don't have. My husband uses a grainy spicy mustard, so I'm going to use that and hope for the best.
Thanks, Mike, for giving skeptic the link. I wouldn't have known how to do that. The written instructions for the pizza are available somewhere. My husband showed me, since he's lobbying for this pizza, but I don't know where he found them. Skeptic, if you want the written directions, let me know and I'll find out how you access them.
Mike, it turns out that the term "fluffy" for the pizza is my husband's interpretation; it's not in the name. I watched the video, and in the first frame of the finished product, the broken crust does look fluffy.
It's an interesting pizza. It's 5 football-shaped individual cheese pizzas baked as one large flower with 5 petals. My husband wants me to bake this, so I will as soon as two of the cheeses go back in stock.
It's a Tutti a Tavola recipe called Soft Flour Pizza with 4 Cheeses -- on YouTube.
My husband informed me that he's found an interesting YouTube recipe for fluffy pizza dough. I think he wants me to try it. I can't imagine what fluffy means in pizza dough, so I'll probably watch the video if he can find it again.
I made a double batch of The Neely's (Food Network) Asparagus Soup. I ended up with only 2 quarts for the freezer and 3 cups for lunches. This is excellent soup even though washing each asparagus spear (2 pounds) is labor intensive with not much to show at the end of the process. But I'm always happy to have asparagus soup in the freezer for days I don't want to cook. A cup of this soup is like drinking liquid gold. I prefer it with Butterhorn or Parker House rolls but only had foccaccia in the freezer today.
I cooked 2 lbs. Great Northern beans with 3/4 pound cottage ham. I baked an expired Jiffy cornbread mix, and it baked up as flat as I expected. But it still tasted good. Tomorrow, I'll package for the freezer the beans left after lunch.
Last night, I made Chocolate Chip Banana Bread. I added 3/4 cup bittersweet chocolate chips to my grandmother's banana recipe. It was a perfect amount of chips. One cup would have been too many. It's delicious, but I froze all the slices except the taste-test one.
This morning, I made Banana muffins for breakfast.
My husband had purchased one bunch of completely green bananas, one bunch of partially green and one bunch yellow. He thought they'd ripen at different times and prevent a grocery trip. But the green ones all ripened at the same time. So I'm left with a lot of ripe bananas to use up. Unfortunately, I have more ripened bananas than recipes. I'm thinking Banana Pancakes and sausage for dinner. I'll try to use several of the bananas to make banana syrup for the pancakes. I've never heard of banana syrup, so that may be a flop.
For lunch, I'm going to make Rise e Bisi, an Italian rice and pea "soup." It's too thick to be called soup; it's eaten with a fork. It's a first course, but I'm eating it as the whole meal -- after all, it's for lunch. I made this once before with regular peas and didn't like it. Today, I'm going to use Le Sueur peas. They're the only peas I like, so maybe they'll improve the flavor of this meal. If not, it's back to Forget forever. I'll put Romano cheese on top of each serving.
That's quite a fun and exciting story about the wild cranberry plant, BakerAunt. I'm happy you and your husband had this experience. I hope each future crop produces more and more cranberries.
I'm gong to make Pasta Fagiole today. Typing that made me do a mental inventory of my pastina supply. It's precariously low, but I think I have enough for today. Pastina is sold at only one store here, and that's not the store my husband went to yesterday. Maybe I'll break up angel hair pasta and use that instead of dipping into my dwindling pastina supply.
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