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It never seems to fail. I was hoping to put in the larger tomato plants over the Memorial Day weekend, but we've had about 5 inches of rain since Friday, and it doesn't look like it plans to stop raining soon, the first day without rain in the forecast is Friday.
I remember going to a bakery auction some years ago and they had at least 4 large mixers, and it wasn't a very large bakery.
I've got something coming by Fedex but it must be coming from Mars, because I got a note that says it was shipped on Friday and the delivery estimate is June 16 - July 13.
Happy Birthday Sarah (or is it Sara?), and thanks for letting us know Cass is still thinking about us even if not posting here.
We've tried making ketchup a few times, without just a little clove it always seems to be lacking in taste. But you have to be careful not to put in too much.
Since the garlic-free sloppy joe mix we were using does not appear to be on the market any more, I've played around with making a sloppy joe base but haven't hit on the winning combination yet.
My wife had some ham on rye bread with pimento spread, I had some sirloin steak and potato salad, we both had a green salad, too.
I've been working on my celery and carrot vinegars, and I now have some in refrigerator-size bottles with some custom labels done using my laser printer. I've used the celery vinegar for some egg salad and for the potato salad I made yesterday, I haven't used the carrot vinegar for anything yet, I think it'd be interesting in a stir fry, where I sometimes use a rice wine vinegar.
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You must be logged in to view attached files.We have sandwich bags, quart bags, half-gallon bags, gallon bags, two gallon bags and some sheet pan sized bags (they'll hold a full 26x18 sheet pan, but they aren't ziplock bags.)
Quart ones seem to be the ones we use most.
Well, this wasn't a big ham, this was a sliced boneless ham, maybe 3 pounds. I put it in a 1 gallon ziplock bag and added the marinade, rotating and shaking it a couple times over the next few hours.
They make 2 gallon ziplock bags that would work for a bone-in ham. You have to look around for them, most grocery stores don't carry them. I have a large box of them that I think I got at a Gordon Food Services. Turkey roaster bags work well, too, but are pricey.
We got started on the Dr. Pepper hams after my grandfather died. He ran a small-town drug store (complete with soda fountain) for over 50 years and there was about a half gallon of Dr. Pepper fountain syrup left when he closed his store. It was something you could brush on like barbecue sauce. After it ran out, we started using Dr. Pepper in 2 quart bottles, I think the carbonation actually helps it soak in.
BA, shouldn't chocolate be the dominant flavor in a pain au chocolat? 🙂
High hydration doughs are challenging, especially for a free-form baker like me. Sweet doughs and ones with things like raisins in them present some unique challenges, too. Many bakers claim doughs with cinnamon behave a bit differently, too, but I haven't really noticed that.
This latest rye is a good sandwich bread, not many black breads are, though some are often served with jam on them.
If the rye bread is good enough, all it needs is to be toasted and have a little butter or margarine on it. This one is good enough.
Sometimes bread dough rises a lot faster, a couple of degrees difference in temperature or even a teaspoon or two more water than usual and it can really take off.
The bread looks pretty good, though. What's the interior color/structure like?
That's a lot of jam! They had strawberries for sale at $1.50 per pound today, I bought a 2 pound package, they were almost over-ripe, so we ate as much as we could at supper and then cut the rest up and added some sugar (not that they needed much) to help preserve them for tomorrow.
If my wife wasn't in the middle of taking a rather intense class on online teaching, I might have gone back and bought 10-12 pounds worth of strawberries and made Cardinal preserves (best as a two-person task, because there are times when it needs to be stirred constantly), but I think we've still got some left from the batch we made last year.
Chestnut blight nearly wiped out the American chestnut tree in the middle of the 20th century, whole forests of it in the eastern US were affected. The Chinese chestnut is not as affected by the blight, and I think the latest generation of American Chestnuts has been cross-bred with the Chinese chestnut to give it some of that blight resistance but retain most of the sweetness of the American chestnut. The Nebraska State Arboretum has been selling these American/Chinese chestnut trees, that's where the two in our front yard came from.
There are also European chestnuts, they're even sweeter, but for some reason they don't grow well in the USA. Chestnut flour is usually made from European chestnuts, though I'm told it can be made from American chestnuts, too. Hopefully I'll be able to find out in a few years.
Years ago we started marinating ham in Dr. Pepper. Everybody thought I was crazy until Alton Brown did it, too. My older son is a big Alton Brown fan, he's even attended his lectures/performances a few times. When he saw the episode on ham marinated in Dr. Pepper, he laughed so hard we could hear him all through the house.
It works especially well on sliced hams because it gets deep into the slices.
When we were living in Chicago back in the 70's the grocery deli counters had this gadget that would slice and restack a canned ham so carefully you had to look hard to see where the slices were. Those marinated very well, the spiral sliced ones do, too.
Recently I've been using pineapple juice because diet Dr. Pepper is all we have in the house and it doesn't work as well on ham. I've done one in ginger ale, too, and it was quite good.
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