Forum Replies Created
-
AuthorPosts
-
They show up on some of the cooking competitions, like Chopped. They usually provide a hacksaw so the contestants can get it open.
There's a local emu farmer who makes decorated emu eggs that they sell at farmer's markets, not quite as big as an ostrich egg, but pretty darned big.
I made hamburger stroganoff, to use some ground beef that was getting near its use by date, some mushrooms I bought a few days ago for something I never got around to making, some beef stock from the freezer, some tomato sauce from the garden that I had defrosted a few days ago, and the noodles I didn't use in the lasagna a few weeks back that I had stuck in the freezer. I did have to buy some sour cream as I didn't have quite enough.
Came out pretty good.
It think it probably would work. Some of the water could leak into the pie through the vents, but I don't think that'd bother most pies. A 1-1 ratio of sugar to water is going to produce a relatively thick solution, a 2-1 ratio would produce a slurry.
I've had some cherry pies that might have used this method.
When we were designing our house, we used a 3D home design program that made it possible to model the house in great detail, including kitchen counters and cabinets. We could view rooms from nearly any angle and height. So we had a good idea how the kitchen would look long before the foundation was dug. We also had some ideas where we would need outlets including one dedicated to a microwave oven. There are outlets no more than 2 feet apart throughout the entire kitchen counter space.
About the only mistake we made in that area of the house is that there's no pocket door between the kitchen and the butler's pantry, so we can't close off the kitchen completely. We would have needed to make the wall at least 2 inches and possibly 4 inches thicker to accommodate both a pocket door as well as outlets and light switches on both sides of that wall.
I think it depends on the type of brownie. I agree some are better unfrosted, and that includes some box ones.
I'm not sure box mix brownies are better or worse than ones made from scratch, just different.
When I make brownies from scratch, they're pretty darned good, though I still haven't found a chocolate frosting recipe I like, so I usually leave them unfrosted. Some of the folks at my wife's office refer to my Texas Chocolate Sheet Cake as brownies, but they really aren't. Maybe if I doubled the egg they'd be more brownie-like, but why mess with a nearly perfect recipe?
I've tried two different recipes for English muffins. One was quite liquid and really needed the rings to stabilize the shape. The other could probably have been done without the rings at all, and those could probably have been just baked, though that would likely change the surface texture, since frying them produces two fairly flat surfaces. I suppose I could flip them mid-bake, but at some point it seems like not any less work than starting them on the griddle.
Every now and then I make a boxed Brownies mix, it's just different from home-made ones. I'm kind of tempted to try the sugar and hot water frosting idea on one.
Canned frosting is something we used to keep on hand, just to slather it on cookies or eat it with a spoon.
When I made the 10x10 Texas Chocolate Sheet Cake for my wife's office for Halloween, I also made an 8x8 one for us. But there was enough left over from the bigger one that we put the smaller one in the freezer. I'll be curious to see how it takes to being frozen.
I need to get started practicing some of the recipes for my Thanksgiving bread basket.
My wife found a recipe for black bean soup on the Bush's Beans site that was pretty good, though she left out the chili powder.
We did decide it was missing one ingredient, carrots. So I made some carrot puree and that added the missing flavor and a little sweetness. Pumpkin would probably play a similar role in building up the flavor profile.
I'm tempted to try making this but using frozen peaches instead of pears, which would be reverting to the recipe in the book, more or less.
This batter is really thick, you spoon it on and spread it around with a spatula. With a thinner batter, the sugar might start to dissolve into the cake batter. It might still work, but maybe not be as definitive a layer. Waiting until part way through the baking process might work better but be more challenging to do since you're working with a hot pan at that point.
Might be worth some experimenting.
The technique in a Texas Chocolate Sheet Cake of pouring a warm frosting onto a hot cake is not very commonly used, most recipes have you wait until a cake is totally cool before frosting it, in large part because the heat would melt the fat in the frosting. It tends to compress the cake slightly, which is what makes it a bit more brownie-like in texture, I assume, and it holds in the moisture that would normally escape as the cake cools.
If you look at the recipe link, it says 1/2 cup of sugar and 1/2 cup of hot water, which won't be a lot in a 13 x 9 pan, which is why it says to drizzle the water on.
That's also the same ratio as the standard formula for making simple syrup.
I don't think an explanation was given, but I assume it was due to concerns over food-borne illnesses or allergies, though I'm not aware of any significant problems related to either of these at UNL.
It is still possible for her to bring things we make, but it just can't be a group effort any more.
The University of Nebraska, where my wife works, has banned potlucks, defined as when more than 6 people bring homemade items, as well as on-site cooking of foods like burgers, unless it's done by a professional caterer.
So the annual baking contest, the chili contest, etc. are all finished.
My DCS ovens will go all the way down to 140 degrees. I use a low setting like that for making croutons.
-
AuthorPosts
