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Today or tomorrow, I'm going to make a batch of chili for the freezer. In a way, that's soup . . . okay, by a stretch. I love fish chowder. I also enjoy making vegetable beef soup. Next week, I'm going to try for the first time KAF recipe for potato & garlic soup. It's made in the crock pot. I also enjoy eating broccoli soup & French carrot soup. But since they're smooth soups, it's more like drinking them. I make a tomato-based Italian cauliflower & spaghetti soup that's good. I like Stracciatella and love summer minestrone. I guess I'm just a soup person. I eat soup 12 months out of the year. If I don't feel like making soup or thawing it out, I cook rice or pastina in chicken broth & enjoy just a simple Italian meal. I don't like gazpacho; otherwise, I can't think of a soup I won't eat.
I hope to make chicken stock over the weekend. I find chicken stock frustrating. It never makes as much as I need. But, it does make delicious soups.
I laughed out loud when I read your response, BakerAnut. Thanks for starting my day off the right way!
Seriously, I don't believe I cook or bake more than the rest of you. I don't know from where all these dirty dishes come. Knowing me, I'll probably create a log to record when I run the dishwasher and what's in it. I think the difference between y'all and myself is that I'm lazier -- I don't want to wash anything by hand that can safely be put in the dishwasher.
Hmmm . . . your responses make me wonder what I do to run the dishwasher every day let alone more than once a day, but I do. Skillets and dutch ovens are the only items that are washed by hand. Thanks for your responses.
luvpyrpom, thanks for letting me know about the milk. I guess the difference between your experience and mine is the difference in relishes. I guess I'm going to have to make cranberry-orange relish and try the bread with it. I like the bread with Williams-Sonoma's relish, but the apples in it change the taste of the final product. I'm hoping that adding 1/4 teaspoon orange oil will help.
Maybe other don't mind, but I do not like the super-sizing of fruits and vegetables. My favorite cookbooks are from the 1970's and early 1980. When using them, I have to remind myself that vegetables were smaller then and adjust the amount of veggies I use for the recipes.
I'm glad you tried the Cranberry Banana Bread recipe. The bread my mom made was quite moist. I'm curious -- did you use all the milk called for in the recipe I posted?
Using the Williams-Sonoma Cranberry Relish, the bread was moist, but the bananas I used were larger than a normal large banana. So adding another banana may solve the problem. The second time I tried this recipe, I used no milk. The Williams-Sonoma product is much different than Ocean Spray Cranberry Orange Relish on the Internet.
Thanks for the tip about which way to handle the flour sifting.
Sorry, Mike, I don't have any baking book recommendations. Other than birthday cakes, which were iced simply, I didn't start baking until 2001. I didn't purchase any books dedicated to baking until 2015.
Mike, I agree with Joan, "your Challah looks amazing!" Truly gorgeous.
October 23, 2016 at 7:41 pm in reply to: Did You Cook Anything Interesting the Week of October 16, 2016? #5220The look absolutely scrumptious, Mike!
October 23, 2016 at 1:12 pm in reply to: Did You Cook Anything Interesting the Week of October 16, 2016? #5216Thanks for the info on rice cookers, BakerAunt. I guess I'll check online and buy the smaller one. My problem is that I'm running out of storage space, so I want the smallest available.
I made a yellow cake and froze it in slices. As a nod to calories, I didn't ice it. Now, I wish I had frosted it with KAF Brown Sugar Frosting that is part of their apple cake recipe. I've wanted to try that icing, but just plain forgot.
As mentioned in another thread, I did Take 2 on my mom's Cranberry Banana Nut bread. Actually, it's pretty good. I need to narrow in on the sifting of the flour, but overall, I'm pleased. Using Williams-Sonoma Cranberry Relish instead of the obsolete Ocean Spray Cranberry-Orange Relish doesn't replicate my mom's bread. The W-S product has apple in it, so it doesn't taste exactly like mom's. In addition, I don't think the W-S product has as much orange. Next time I make it, I'm going to add 1/4 teaspoon orange oil.
I baked 3 mini loaves of Banana Bread for the freezer. Next week, I'm going to take frozen soups and rolls to a shut-in. I plan to take her 2 or the mini-loaves.
October 22, 2016 at 7:52 pm in reply to: Did You Cook Anything Interesting the Week of October 16, 2016? #5210BakerAunt, does the rice cooker eliminate sticky rice? I'm the worst rice maker. I love jasmine & basmati & brown rice but seldom make them. I haven't looked into rice cookers, though. I think they're large, for families with children. I only make 2 or 3 cups of rice at a time, and rarely, because the rice usually is sticky.
This week, I made crock pot Florentine Potato Soup and enjoyed that for a few meals.
The semester we learned diagramming, I received a 'D' in Language Arts. It was a real blow to my ego. The semester my son had diagramming, he received a 'D' instead of his usual 'A'. That convinced me he and I did not receive brains that could comprehend diagramming. I told him not to worry about his grade, that the next semester, he'd be back to a 'A,' and he was.
In spite of our mishaps with diagramming, I think it's a highly useful activity for writers and people who have to write reports as adults. In spite of my 'D,' I learned enough to help me as an adult. Of course, I don't always put it into use when posting online.
The problem at some newspapers is that they're generating stories via computer instead of human writers.
When I was in elementary school, we were told to study newspapers to learn how to correctly use grammar and spelling. I'd never advise anyone to do that now.
October 20, 2016 at 6:37 am in reply to: “Hurrier I go the behinder I get” — Pennsylvania Dutch saying #5184How unfortunate for that pastry chef given chefs have a reputation to maintain each and every time they cook or bake. What pressure! Now BakerAunt and I can say we have company in the Baker's Hall of Mistake Fame. Thanks for sharing, Mike.
Does anyone know?: After baking, would these need to be refrigerated because of the cream cheese? Or, the sour cream?
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