We got several really nice 7 bone roasts on Friday, and made one of them for supper tonight, it was excellent.
I was going to do some more triticale tests today, but I had a work project that had to be completed and I spent 4 hours Saturday getting the vinegars set up, so I will do it later this week. I'm still hoping to get a carrot cake made today, though.
I need to make semolina bread some time soon, too, I took the last one out of the freezer a couple of days ago. I need to get back onto the rye project, too.
Mike Nolan.
We finally got around to dinner, tomato soup and cheese sandwiches.
I started making celery vinegar and carrot vinegar using the recipes in the Noma fermenting book. I have a lot of left over carrot pulp that I bagged up, I'll probably try making some carrot cake tomorrow with some of it, but most of it I froze, along with the celery pulp. This should give me a leg up on making vegetable stock.
My guess is that the next sour cream raisin pie will borrow a little from all 3 of the recipes I've tried in the last year or so. This filling would probably make a pretty good banana cream pie, though. (BTW, if you want that recipe, search for 'a pie worth waiting 40 years for'. I refuse to give the URL because it's one of those sites that makes you create a log-in just to print something, and I consider that at best obnoxious. And, personally, I don't think it was worth the wait.)
But I think pie is on hold for a little while, I've got some bread plans for the weekend and maybe carrot cake, since I'll be juicing a bunch of carrots to make carrot vinegar using the Noma book methods. I'll also be making celery vinegar.
We've tried pieces of the pie with a little cinnamon sprinkled on it, with some cocoa powder sprinkled on it, with some sliced strawberries, with a little nutmeg and with some pecans. So far the strawberries seem to be the winner. The nutmeg was a little too assertive, I think it has to be baked into the filling.
My wife says the raisins have a strange taste to them, they weren't plumped in water but thrown into the custard mix as it was cooking. Next time I think I'd plump them in hot water first, like I did with the previous sour cream raisin recipe I tried.
After having had soups made with onions or leeks most of the week, and onion rings on Tuesday, we went with a milder dinner tonight, mac and cheese.
Aside from licking the spoon, I haven't tasted it yet. My wife took the 4 inch tart one to work, she says it 'needs something'. I was afraid that might be the case with only vanilla for flavor, no cinnamon, nutmeg, clove, etc.
The bundling costs with multiple streaming services are getting to be as expensive if not more so than from the cable and satellite companies.
We get our primary internet access from the cable company.
We call it the 'anything but weather' channel around here. At least on cable you still get local weather updates a few times an hour on the weather channel, but to be honest I look at the weather apps on my iPhone most of the time. Yeah, they're probably logging my access and selling it, I don't lose sleep over that. Google and Facebook already know more about you than you do!
Not all suppliers will sell to walk-in customers like Stover does. Some (like Restaurant Depot) require you show a retail tax permit.
Stover's prices are why I have probably 40 pounds of chocolate in the coolest part of the house.
Callebaut's website has a list of wholesalers, but I find it not very helpful.
There's a new chocolate shop near us, they're buying Valhrona chocolate in large enough quantities that they can have it trucked in. I hope they do better than the last chocolatier in Lincoln.
'Original Hawaiian Chocolate' was the place my son visited, in Kona.
They're growing criollo cacao, which many (but not all) chocolate experts consider the highest grade, only about 3% of the worldwide cacao crop is criollo.
Criollo has some interesting flavor notes in it. I found it a bit gritty on the tongue, which is a processing choice. Personally, I like my chocolate smoother.
At chocolate school we tasted chocolates made from all 3 types of beans (the ruby chocolate products hadn't been announced yet.) Most chocolates are blended from more than one type of bean, but single-source chocolates are a growing trend.
Not really, it looks like a custard pie with raisins, which is essentially what it is.
Is there no cable operator? Satellite dishes should still work, or you could go the streaming services route assuming you've got enough Internet bandwidth for it, though IMHO that's starting to be as expensive as the other options.
It cracks me up that one of the streaming services advertises a lot on the Game Show Network, but that's not one of the channels they provide.
Aside from sports, the channels we watch the most are the Game Show Network and some of the channels showing reruns of old syndicated shows. Project Runway is probably the only series in current production that we watch, and it isn't on one of the major networks. I used to watch the Food Network a lot, but there's not much cooking information there any more. I've lost interest in the cooking competition shows, though I will occasionally watch Chopped, mainly to see what weird ingredients they make them use. (A few Chopped episodes have led to quiz questions here.)
I made the sour cream raisin pie filling, it is basically just a pastry cream with some raisins and sour cream added. But maybe it's what my wife is looking for in a sour cream and raisin pie.
Onion soup again tonight.
