Mike Nolan
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February 22, 2022 at 7:42 pm in reply to: What are you Cooking the Week of February 20, 2022? #33221
We had creamed tuna on biscuits, on this cold cold day.
February 21, 2022 at 9:17 pm in reply to: What are you Cooking the Week of February 20, 2022? #33216I spent all day working on a software issue for my former employer (I still consult for them), and it's only about 1/3 done, so we would up doing takeout because I was too darned worn out and frustrated.
February 20, 2022 at 7:45 pm in reply to: What are you Cooking the Week of February 20, 2022? #33210Leftovers here, more or less.
I haven't looked for it at Sams recently, but I'll look for it the next time I'm there, probably not for another 2-3 weeks since I was just there in the past week. Costco only has part-skim.
I haven't found anyone else locally that has whole milk mozzarella, though I haven't checked Whole Foods. Leprino Foods, which supplies many of the national pizza chains and is one of the largest producers of cheese nobody's heard of, probably makes it (most of the major chains have a Leprino cheese made specifically for them), but they sell in big boxes, probably 25 or 50 pounds, and not to end consumers.
I am making semolina bread today.
February 18, 2022 at 4:22 pm in reply to: What are you Cooking the Week of February 13, 2022? #33186I've got onion soup from the freezer for supper tonight.
I wound up throwing the last of my Winesap apples out recently; they had all developed big brown areas. They were stored in the garage.
February 17, 2022 at 6:09 pm in reply to: What are you Cooking the Week of February 13, 2022? #33180We had chili and cinnamon rolls again, and I'll have a salad in a little while.
February 17, 2022 at 11:34 am in reply to: What are you Cooking the Week of February 13, 2022? #33176There were two posts on my iPhone news tab yesterday on alfredo sauce. Surprisingly, neither of them had garlic in them. (Too many restaurants use garlic in alfredo sauce, which is a food crime.) Both of the recipes had cracked black pepper and nutmeg in them.
The original recipe for alfredo sauce just used parm reg, s l o w l y melted. Chefs add cream because it makes the recipe more reliable and easier to make in advance and keep on the line and, to be honest, cream is a lot cheaper than parm reg.
It must be alfredo week, there's another iPhone news post today with a Serious Eats recipe that just uses butter, parm reg and salt.
February 17, 2022 at 11:28 am in reply to: What are you Baking the Week of February 13, 2022? #33175I've tried several different types of lames, the one I got at SFBI which uses a double-edge razor blade that's bent in a slight curve has worked well for me most of the time. But IMHO the consistency of the dough is more important. Most of the time I wind up using my 5" santoku knife (which I keep very sharp) for slashing dough.
I've been buying several type of the smaller tubs of Belgioso shredded cheese at the grocery store, they're pretty good, but quite a bit more expensive.
Well, a few weeks ago the artichokes were on a pallet at the end of an aisle and I haven't seen them on the shelf since then, so I think there's a good chance they've been dropped. I did buy several jars then, that will keep me going for a while, we haven't been using them much lately. Just not in the menu rotation, other things have sounded better, I guess. (Once you open a jar you have to use it up quickly, but it has a fairly long shelf life before that.) Costco also has big jars of artichoke hearts, but they're marinated in oil and IMHO that messes them up. The little jars are really expensive by comparison and the canned ones always taste tinny to me.
Last year Sams dropped the 4 shredded cheeses blend we've been using for several years, there's a shaved cheese blend and I won't buy a second bag of it, not the same cheeses and the shavings don't melt the same way. Also gone for several months is the black diamond cheddar cheese spread. The latest to disappear seems to be the large (3000 foot) 18" wide plastic wrap, I only saw the 12" wide boxes last time.
Sams changed what brand of instant dry yeast they're carrying, I haven't run out of the Fleischmann's yet, so I haven't tried it yet. (My yeast usage is way down, in large part because I'm just not making much yeasted bread.) I can get SAF Red IDY at Costco, so when the time comes to buy yeast I've got options.
Some stuff comes and goes, that's always been the case. For a while they had 12 packs of the size/type of Kleenex my wife likes, but I haven't seen it there lately. (It's been hard to find anywhere lately.)
And speaking of things hard to find, Pepperidge Farms Bordeaux cookies have disappeared everywhere again. BakeWise has a recipe that uses 28 of them for a pie crust (that may be more than is in one bag), at about $4 a bag that would make a cream cheese pie crust cheap by comparison!
February 16, 2022 at 10:14 pm in reply to: What are you Cooking the Week of February 13, 2022? #33166We had chili from the freezer to go with the cinnamon rolls I made today. A much milder chili than the stuff we had a few days ago.
I made a batch of tangzhong cinnamon rolls today.
Looks like it got posted correctly.
Some people think part-skim mozzarella melts better. We prefer whole milk mozzarella, but it is hard to find. Sams sells it in 5 pound bags, shredded, but doesn't always have it in stock. I rebag it into 8 ounce portions and freeze most of them.
In the last year or two Sams has discontinued a number of products we buy there, and it looks like another of them just got disco'd At this rate, the next time our renewal comes up later this year, it may not be worth renewing. (I emailed them about it, and I got a very canned response.)
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