Forum Replies Created
-
AuthorPosts
-
With squash, eggplant and tomatoes, ratatouille would be my choice.
Don't know if it was the official high, but I saw 100 on accuweather around 5PM today here.
I've got a bunch of things in the SubZero freezer I need to either use, throw, or find space for somewhere else, and most of the 'somewhere elses' are getting pretty full. I should know tomorrow when they'll be out to pull out the SubZeros, but I don't know yet when we'll be able to get replacements, the pair we're looking at is apparently in fairly short supply.
We have never owned a deep fryer and pan frying is incredibly messy, so the only time we have fried chicken is when we buy takeout. We prefer Popeyes over the other national brands and Lincoln's 'home town' brand, Lee's.
We had takeout fried chicken tonight.
I read about a town west of Nashville that had 17 inches of rain on Saturday, believed to be a state record. Flooding has claimed multiple lives.
We had a stir fry tonight.
I doubt there's enough alcohol in hard cider to kill off the yeast, though it seems likely it would slow it down some. Yeast activity can generate alcohol, too.
Lil Vienna sent out a recipe for a stone fruit sheet cake, traditionally done with apricots in Austria.
I'm thinking of making it using small peaches, which are on sale this week.
I've always wondered how the commercial growers get such perfectly formed and uniformly colored red peppers, mine look like a fugitive from a Dali painting.
I got the impression they might still be willing to sell to end consumers in 40-50 pound bags, but whether their prices, including shipping from the west coast, are better than from other suppliers, such as ones closer to where the grain is grown and milled, is just one factor in deciding what to order and from where. Sometimes it's all about availability.
I didn't get to watch the full presentation yesterday because I was dealing with some installers on site, but he was using some kind of foam levain, taking a small amount of starter and whipping it with water and flour to add air, which speeds up the ripening process for the yeast so you get leavening without increasing the acidity much.
Try pickle juice.
In yesterday's symposium presentation, he was aiming for a rye bread that wasn't SOUR, because he doesn't care for a really sour bread at breakfast. (Neither do I!)
I ordered both of their rye flour selections, mostly because there weren't other places that had that wide a selection. Still haven't found sources for several of them, even if I buy 50 pound bags, and for quite a few of those the shipping winds up being more than the cost of the flour!
I'm thinking I might try to source some cleaned rye berries, and just make my own whole meal rye flours.
Its unfortunate, but not really unexpected. We are losing businesses every day. (And God help you if you're a small landlord, because the government isn't!)
Today's Johnson & Wales International Bread Symposium demo was on baking using freshly milled whole grains, the whole berries have the advantage of being easier to store than milled flour, though not necessarily cheaper or easier to find suppliers for.
We did have the fish and broccoli tonight.
My wife had her first PT appointment on her shoulder today, and it wore her out, so she had soup and I had a couple of hot dogs. The fish will last another day, it was in the freezer until late last night.
-
AuthorPosts
