Mike Nolan
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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.
I've never tried to keep them in the freezer, but French onion soup freezes very well, so I suspect caramelized onions would, too.
I make French onion soup using chicken stock instead of beef stock, it makes the onions the star. (Besides, commercial beef stock is often heavily over-salted.) It is also a more traditional way of making it, French onion soup is a peasant dish, and peasants couldn't afford beef, but they often had a few chickens.
When I caramelize onions for French onion soup, I use regular yellow onions, they're plenty sweet. I did a batch with some sweet (aka Vidalia) onions once, they were really too sweet for a savory soup after caramelization.
I just fill up a pot with sliced onions (a 5 pound bag just about fills up a 12 quart stock pot), cover it, throw it in the oven at 350, and stir it every half hour or so for 4-6 hours That give me about 2 inches of perfectly caramelized onions for soup. No sugar or oil needed. If you do it on the the cooktop, then I do recommend some oil or butter to help disperse the heat and keep them from burning, on a very low heat, with a lid. You can also use beef or chicken stock as a braising liquid, in which case the oil/butter is optional.
Sometimes we intentionally char some of the onions, it adds a complex flavor.
Something I don't do often is make grilled onions, which are also essentially caramelized onions, but done without a lid so they don't get soggy and stay a bit firmer. But they are excellent on hot dogs and burgers. (In some parts of Chicago, it just isn't a Chicago Dog without grilled onions.)
As I understand it, pearl sugar is a non-melting sugar, it isn't clear to me if that means it needs something to help it stick to the dough.
I make a few things that are naturally gluten free, like Brazilian cheese rolls, and we have found we actually prefer the gluten-free cornbread to the regular one, but otherwise, yeah, gluten free recipes tend to be expensive, so unless someone really has to be gluten free, why spend the extra money?
The anecdotal links on GF helping with ADHD and related disorders are still being investigated.
We had a lavash pizza for supper, and I've got a ham marinating in pineapple juice for the weekend. I'll need to make some rye bread.
One of my wife's friends moved to a new neighborhood in the past year, she said they had around 200 trick-or-treaters, they had prepared bags for about 125. Fortunately, they had more bags available and were able to make up more.
Our son in Pittsburgh said they had about 10, which is about average for them in their current house, in their previous house they had a lot more.
The weather was cooperative here this year, the high on Saturday was in the low 70's and there was no Husker football game because Wisconsin had to cancel out due to Covid19.
I saw a similar article on my cell phone, one of the items it listed was 'canned goods'. That's pretty generic!
When you're bulk rising 100 pounds of dough, it'll rise into the corners, when you only make 2-3 pounds of it, the corners don't always get expanded into.
Sorry, but for me KABC is a TV station in Los Angeles.
Older recipes probably used the scoop and level method, which tends to produce weights around 5 ounces for a cup of AP flour, especially if it hasn't been fluffed up first.
When I test out a recipe for the first time, I usually assume 4.25 ounces of flour per cup, it is far easier for me to add a little flour than to adjust the rest of the recipe when you have more flour than it calls for. Now, you can get it TOO soupy, in which case it is hard to get it balanced.
I saw a comment recently (on the BBGA forum, I think) talking about high hydration doughs made with potato flour where the poster said it was very easy to accidentally turn it from bread dough into potato soup. It is easy to visualize that.
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