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When I've made it, the dough was usually about an inch thick and I poked about half an inch down.
Portillo's makes a chocolate mayonnaise cake that is utterly delicious, I've never made one, but we always buy a slice or two whenever we're near a Portillo's location.
Is your recipe one you could post here?
I made the marbled rye bread from BBA today.
Both of us are type 2 diabetics, so carbs is the primary thing we focus on here, since that's what the experts are emphasizing these days. And this came up because my son made a batch of peach/blueberry jam and a batch of peach/blackberry jam using the same recipe and the peach/blueberry one is noticeably sweeter.
BTW, in case you didn't know it, the KAF store, bakery and education center are about a mile away from their warehouse. The KAF test kitchens are located at the warehouse.
One of the challenges with deboning a turkey is that there are lots of small bones in it that in a smaller bird like a chicken are basically just strands of fiber that you can just barely find and don't really need to remove.
We're having a pot roast with some morels my son brought from PA and some local sweet corn.
I'm taking advantage of the somewhat cooler weather and making Vienna bread today.
I generally prefer to cut chicken up than to spatchcock it, mainly because I can fit a cut up chicken in my small oven but a spatchcocked bird is too rectangular and has to go in the big oven. Roasting a chicken whole has the advantage that you can stuff the cavity--not with stuffing, but with fruit, usually some apples, lemon slices, brandied prunes and a few slivered almonds. This makes for the most flavorful juices, which makes your gravy just incredible. (This idea came from James Beard, who used that for a goose, but it works with other poultry as well.)
My older son likes to spatchcock turkey, my preferred method would be to do it on the outdoor rotisserie.
I will agree with the author that spatchcocking a bird can be a bit messy, but that's why they make 18 x 24 plastic cutting boards.
Something that's kind of fun to do with company (though a bit of work to prepare) is to completely debone a chicken and stuff it. You present it whole at the table and just slice it to serve it. Kind of a fun presentation.
I find it difficult to come up with $60 of stuff to order from them these days.
I made a big batch of banana nut mini-muffins last night.
Macaroni and cheese
A year or two ago my wife found a piece of glassware that we had packed up when we moved into our current house in 1997, we were delighted to rediscover it. But I still have no idea where a cookbook I had in the kitchen disappeared to about 8 years ago. Fortunately, I've found a replacement for the recipe that I had written in it for sponge candy that actually works better than the one I lost. And I found a copy of that cookbook at a used book sale, so I've got the book again, too.
We had muskmelon and salami for supper, we found a local source for a garlic-free Genoa salami that is excellent with melon and makes a great tomato and salami sandwich, too, we had those for lunch yesterday, supper last night and lunch today.
BTW, a tip for you salami lovers, get the deli to slice it as thin as they can, almost shredded. We don't know why, but it changes the flavor. Probably has something to do with the amount of surface that is exposed relative to the total weight of the slice.
As long as you stir it in as you're adding it, I don't think it will overcook the egg, which has already been mixed in with other ingredients.
I'm not sure if I've made that exact recipe but I've made a similar one from the Hershey's cookbook. But the crazy cake/cake-in-the-pan recipe is so good and so easy to make, that's pretty much our go-to chocolate cake.
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