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June 12, 2019 at 10:29 pm in reply to: Unusual Mixing Directions for Strawberry Snacking Cake #16593
I've seen other recipes, including several bread recipes, where you put the oil in last, I'm not sure exactly what that accomplishes. Probably has something to do with not saturating the flour.
I didn't think it was possible to kill chives. My mother poured the foundation for her rebuilt garage over her chives garden, and they came up at the edge of the garage 2 years later!
Is getting your food tip published in Cooks Illustrated the foodie equivalent of getting your joke published in Readers Digest? 🙂
Serving them in the rings would likely get you chopped on Chopped. 🙂
It'd be interesting with ratatouille. I didn't plant any eggplants or zucchini, but I did put in 16 tomato plants a week ago, though I had to replace 4 of them yesterday.
We had macaroni and cheese for supper, along with the last of the broccoli we got at the farmer's market on Sunday.
In general, it is safer to add a high concentrate base or acid to water than to add water to a high concentrate base because it reduces the chances of an injury due to it spattering. (I got that drummed into me in high school and college chemistry labs.)
I think of it as being similar to the process of tempering eggs.
June 10, 2019 at 9:04 am in reply to: Maida Heatter, prolific cookbook author, has died at 102 #16543The book 'Recipes Into Type' may be out-of-print, but there appear to be plenty of used copies available online. It's on my list of things to order now. (I'm still working through the last three books I ordered, so it'll be a month or two before I order it.)
I don't mind greasing muffin tins or my popover pan, but cleaning them is a pain. I've been looking at brushes that are the right size and shape for cleaning them and are soft enough so they don't damage ones with a non-stick surface, but I don't think I'll find them locally, so I'll probably have to order them from a catalog or Amazon.
The success of starting bread in a cold oven seems to vary a lot depending on how your oven works during the pre-heat cycle. For some ovens it works great, for others, no so much.
I make notes on a post-it note, then stick it on the recipe with followup comments afterwards.
Our SubZero refrigerator-in-a-drawer doesn't appear to be cooling at all today, I've suspected it wasn't cooling well for a while, veggies weren't lasting as long as thought they should. I cleaned the coils, but I don't think that's going to fix the problem. SubZero is better than most appliance companies at keeping parts in stock, but it usually takes several weeks to get one diagnosed, get parts ordered and have them installed.
Around here if you can get an appliance replaced in a week, you've done well. It can take that long just to get a repairman out.
We had a lavash pizza tonight.
I'm making Vienna Bread today.
I made a batch of chocolate chip oatmeal cookies last night to take to the Barstow Alexander Workshop wrap-up party.
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