Marmite seems to be kind of an acquired taste, but I've seen a number of recipes for it lately, it must be gaining some new devotees.
I used the bones from the chicken carcass to make a small batch of chicken stock.
I've never heard of having mashed potatoes with beany-weenie, Cass. I like it with a slice of freshly baked bread.
This potato salad is served cold, German potato salad is usually served warm. My maternal grandmother had German lineage, her family lived on a farm in eastern Iowa, near Dyersville (where the ball park for Field of Dreams was built.)
I'm going to try adding a bit more salt and maybe a touch more vinegar, as I remember my mother's potato salad was not light on salt or pepper. She may have sometimes put green or red peppers in it, but not always. I'm pretty sure it didn't have mustard, olives or pickle relish. My wife thinks it needs more egg.
Yeah, it sounded like world war 3 from about 9PM to after midnight here.
I'm waiting for cooler weather then I've got some pizza dough recipes to test.
I used the one we always liked from The Great Chicago-Style Pizza Cookbook for our May virtual pizza party, and my tastes must have changed, so I'm planning to experiment with some of Peter Reinhart's recipes again, starting with the Roman crust in American Pie. It is one designed to be rolled out really thin.
I may also try making the Carta di Musica flatbread.
I think for supper tonight I'm going to pick up one of the roast chickens at Sams. We like them better than the ones at Costco.
The french word for garlic is ail, Italian is aglio, I'm guessing aoli came from the French form.
I made Texas Chocolate Sheet Cake today, an 8x8 and a 10x10, one of which will go in the freezer.
The steak was disappointing, I think it had been in the freezer too long, I'm throwing the rest of it out.
I keep thinking there's an ingredient missing from my mother's oil-and-vinegar potato salad, but I'm not sure what it is.
It has potatoes, salt, pepper, vinegar, oil, celery, celery seed, onion, and chopped eggs. I don't think it had any mustard in it, that's an ingredient in some oil and vinegar potato salads.
I made a big bowl of potato salad, using some of the celery vinegar and the carrot vinegar.
I made some hard boiled eggs, my wife had 2 of them over toast, I used one to make some tuna salad and had that on a tomato. I'll use the rest of the hard boiled eggs in some potato salad for tomorrow. It's best if it sits overnight anyway.
The Baker's Authority has a coupon for 10% off an order on their Instagram account (@thebakersauthority), use code BAKERS10. I don't know how long this offer is good.
Cakes and breads collapse in the middle because their structure cannot sustain them. They may have risen too much or too fast.
Having too much batter could lead to a cake rising beyond the height that batter will sustain. Some types of cake batters are able to sustain much more height than others. (Think angel food, chiffon or bundt cakes, though the absence of a center might make them able to sustain greater heights.)
We had take-out tonight, neither one of us felt like cooking.
I thoroughly understand the feeling that we're all alone, online contacts have been very important the last several months for all of us.
