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Aloe is good for burns, too.
One year past the date on the label works for most foods, but not really acidic ones. Recently we were having some ham and found the only can of sliced pineapple we had was dated something like 2016. My wife opened it, but it smelled metallic so she tossed it.
I suspect the pumpkin is OK, but you might plan to have another can on hand if/when you decide to use it.
I suspect she meant 25 seconds, not 25 minutes.
Stay safe, Joan!
Sorry I'm late to the topic, but Hamelman's soft butter rolls are excellent. My personal favorite for dinner rolls remains Parker House rolls, but they're a lot of work.
I still see maple syrup labeled as grade B here in Nebraska, too. This was a case of government taking action that wasn't necessary, IMHO.
I made the Clonmel Double Crusty bread in a Pullman pan today, I used around 26 ounces of flour and it didn't quite fill out the corners on the top, so if I make it again I'd probably increase the flour by about an ounce. I'm going to use most of it for croutons.
I'm getting ready to make a pot of potato leek soup for tonight.
I made two loaves of semolina bread today, using the Hamelman recipe, though I did use butter instead of olive oil.
I need to make some more bread in the Pullman pan for croutons, I may make the Austrian malt/semolina one or I may use the Double Crust bread recipe that Paddy posted years ago, I just have to figure out how much dough to make. I'm guessing the full recipe (32 ounces of flour) would be too much, because that dough rises a lot.
The temperature here dropped about 30 degrees between 10 AM and 5PM, it's now in the mid 30's and raining, with a winter storm watch.
Today was leftovers (meatloaf and baked ham), and tomorrow probably will be, too.
A friend of mine was telling me about her cobbler recipe over the weekend, but I'm not sure if she's ready to publish it.
KAF used to sell a 'deli rye' pan, is that the same as the hearth pan? How similar is it to this pan:
Hearth PanI just freeze things in individual containers, like small amounts of stock. Ikea and Tupperware make them in lots of sizes, from a few tablespoons to several quarts. I organize them in the drawers in the freezer, one for chicken stocks, one for beef stocks, one for other stocks (duck, veal, goose, vegetable if I ever make it), one for things that aren't stocks, like tomato sauce/paste and frozen vegetable purees.
I have 3 types of chicken stocks currently, some where the bones are browned before they go in the pot (it produces a darker stock) plus some chicken remouillage (a second batch of stock made from the same bones, thinner and lighter than the original but still useful for cooking and great for things like gravies.) For beef I also have 3 types, some that's been cooked down further so it is essentially a demiglace (but without the Espagnole sauce) plus beef remouillage.
I tried the ice cube tray idea once, it is a lot messier than articles make it look, or at least it was for me. 🙂
One of the vaccines being tested is reporting a 90% effective rate, but that's still preliminary. It will likely be December at the earliest before they can start immunizations with any of the several vaccines under development.
What worries me is there may be different profiles as to which vaccine works best for which population subgroup, which would complicate the process of distributing it and getting the vaccine best for you rather than just the one that's available.
We go through that every year with the flu vaccine. I'm over 65 so I'm supposed to take the high dose senior citizens one. My wife reacts to egg-cultured vaccines, so she's supposed to take the recombinant one that isn't cultured in eggs. The pharmacy we normally use didn't have either of them available, so we had to go to a different pharmacy across town that had both in stock.
Not sure what recipe you're referring to, I've made his soft butter rolls recipe in the 1st edition as hot dog and hamburger buns several times, they're quite good. This recipe is also available online.
I'm making a small meatloaf for supper tonight, a simple one with onions and peppers, but no black beans or mushroom.
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