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I liked the pearl sugar part myself. As to size, she's holding it in the palm of her hand so it is not huge, she's cutting the dough basically in 4 cm lengths.
If I make them, I'll probably leave out the cardamom, though, not one of our favorite spices.
It was the shape that intrigued me, most cinnamon rolls are baked so the roll is vertical, these are horizontal. That means twice as much of the spiral is exposed.
It might make some difference, but ground pepper is really light. By comparison, a teaspoon of table salt is around 6 grams.
Any drug store should have surgical gloves. I've also seen them for sale at a kitchen supplies store.
I've looked at the Better than Bouillon products, there's a lot of sodium even in the reduced sodium versions. That's why I make my own stocks with little or no salt in them. I'm also not fond of their having soy protein, sugar, corn syrup solids (whatever that means), potato flour, etc. And 'flavorings'.
The bouillon is the only salt added to the recipe, though there is salt in tuna fish; it really isn't all that salty, but I just make a roux (flour and butter), add milk and cook till it thickens, then add tuna.
The bouillon adds more flavor than it does salt, I think. That's how my wife's mother made it (though on a stove, not in the microwave) so that's her preferred taste.
I have surgical gloves handy for times when I either have an open sore or don't want to touch raw meat, like when I'm mixing up meat loaf or meatballs. I also have finger cots available for when I nick myself with a knife. (I haven't done that in a while, knock on wood!) :knocking on forehead:
We didn't get cornbread or cinnamon rolls with chili in school, either. Might have been some fruit, canned pears were pretty common. And there were always peanut butter sandwiches available.
My mother would sometimes serve cornbread as a meal, with a little butter and maple syrup. She often served cornbread with navy bean soup. That soup was not my favorite, it took me years to decide bean soups were worth eating.
When I was in high school (mid 60's) I think a lunch ticket was about $4.50 a week. You could get a burger, fries and a Coke at the diner across from the school for about $1.25, but the place was where all the smokers hung out and the air was too thick to breathe.
Actually, I'd never heard of pairing cinnamon rolls with chili until we moved to Nebraska, it's something Lincoln Public Schools has done for a long time. Their cinnamon rolls are not very sweet. And because all the kids and most of their parents grew up with that pairing, most of the restaurants in the area serve a cinnamon roll with chili as well.
I've heard of it being done elsewhere, too, so it's not just a Nebraska thing.
Cinnamon actually goes well with chili, I've seen recipes that added some directly to the pot. We don't tend to think of it as a spice that goes with savory dishes these days, but originally that's what it was, as was nutmeg.
Soft cheeses spoil easily and need refrigeration, harder cheeses do better if kept cool. My grandmother used to talk about the root cellars and cheese cellars many Iowa farmers had, which kept their vegetables and cheeses cool (probably in the 60's) all summer.
The USDA is more cautious about leaving hard cheeses at room temperature for long periods of time, hence the recommended length in today's quiz. Mold that grows on hard cheese can generally just be cut off, though.
I've seen cheddar cheese left on an outdoor buffet that turned weird in a few hours, sunlight and heat will cause some hard cheeses to dry out and/or weep.
Pizza parlors will often have grated parmesan cheese in a shaker at tables, but there may be additives in it to keep it stable. Cellulose is one such additive, which some 'natural cheese' ads equate to 'sawdust'.
I make it one way, my wife makes it a different way. I make a béchamel sauce (butter, flour and milk) on the stove and then add the tuna fish, she makes it in the microwave and adds chicken bouillion. Most of the time she makes the creamed tuna and I make biscuits. (She prefers Bisquick biscuits over ones made from scratch, which are less work for me, so I really don't mind.)
Here's her recipe:
In an 8 quart microwaveable tall bowl melt 4 tablespoons unsalted butter.
Add 1/2 cup flour and cook in 30 second intervals until you have a roux, stirring frequently.
Add 4 cups of milk, in multiple stages, about a cup at a time. Heat in steps until it thickens but don't let it boil over. Stir frequently.
Stir in a handful of chicken boullion (1-2 cubes worth), cook some more.
Add 2-3 cans drained tuna in water. Cook a little more. Serve over biscuits or toast. (Also good over English muffins.)
We wound up having salads and a cinnamon roll.
I think the theory on butter crusts is that you want a relatively high starting temperature to encourage the water in the butter to flash to steam. I'm not quite sure what happens to the fat in the butter when that occurs, though.
I found several different descriptions of how to do a single strand braid, including a YouTube video that may be the same one you found. (It has you make a letter 'e'.) I found the instructions in Bernard Clayton's Breads of France book were the easiest for me to understand and follow. It is a bread shape I will definitely use again, I used about six ounces of dough per loaf, which makes a nice size loaf for the two of us.
I think I actually managed to get too much cinnamon in the filling for the cinnamon rolls yesterday, but we're eating them anyway. I made a compound butter with butter, brown sugar and cinnamon. I rolled the dough out to about 36 cm wide, spread on the compound butter and cut it into 6 pieces using a straight edge before rolling them up. (I got that idea from the Epicurous video about making cinnamon rolls, I find it works easier than trying to cut them after rolling it up.) Next time I may try making 9 pieces, these seemed a bit ungainly tall though they spread out nicely in the pan.
I wound up making 6 rolls rather than 9, in a 5x7 pan.
November 30, 2019 at 11:48 am in reply to: What are you Cooking the week of November 24, 2019? #19596I'm making a pot of chili today, and cinnamon rolls, of course.
No, star anise is a different plant than the one that produces anise seed. Fennel, tarragon and Thai basil also have a licorice flavor profile. Interestingly enough, the licorice plant itself is not edible.
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