Mike Nolan
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September 9, 2019 at 6:52 pm in reply to: What are You Cooking the Week of September 8, 2019? #18111
We had salad with tuna fish tonight.
September 9, 2019 at 4:37 pm in reply to: What are You Cooking the Week of September 8, 2019? #18110I looks like the Bobs Red Mill coupons link is gone, although the FAQ page hasn't been rewritten so this may just be a seasonal thing.
When I was redeeming a BRM coupon recently, the checker was a bit skeptical of the coupon, I got the impression they've been getting counterfeit ones.
That's one reason why I shudder every time I see a recommendation that a steak be allowed to sit out until it reaches room temperature before it is cooked. Kenji Lopez-Alt has written that this can take 3-4 hours for a thick steak.
September 8, 2019 at 8:03 pm in reply to: What are You Cooking the Week of September 8, 2019? #18100We had some black bean soup (adding the carrot rounded out the flavor profile nicely, though I think a touch of lemon juice would brighten it up a lot) and some leftover chicken.
September 8, 2019 at 3:08 pm in reply to: Saw our first hummingbird of the season on Thursday #18089Yesterday was the first time this fall we've seen more than one hummingbird at a time.
Today it looks like there are at least 4 of them chasing each other around, none of them landing anywhere or feeding.
Looking at the migration maps on the Journey North site, this appears to be part of a somewhat unusual migration pattern, birds are staying further north but then skipping their usual intermediate stops, like us.
I learn something with nearly every quiz question I write.
We had takeout fried chicken for supper, but my wife also started making some black bean soup, starting from a recipe she found on the Bush's Beans site. She was hoping to come up with something similar to the old Campbell's Black Bean soup, before they added garlic to it.
At first she made it without onion, then I sauteed some onion and added it. It's still missing something, though, so tomorrow I'm going to make some carrot puree and add a little. (Carrot puree is one of those things I'd like to have on hand in the freezer to add to dishes, this gives me a reason to make some.)
My wife is making grape jelly today/tomorrow. She's cooked and juiced the grapes, she'll make the jelly tomorrow. (The Farm Journal cookbook recommends letting the juice sit overnight, the jelly is less likely to grow sugar crystals, not sure why.)
Glad to hear your kitchen redesign is proving functional, after all the time and expense.
Tonight Diane had a steak salad and I had a tomato and salami sandwich.
I would suggest getting an infrared thermometer, they're useful for more than just checking the temperature in various parts of your oven. You do have to open the door to use them but you can take readings at multiple places inside the oven. A decent one will cost anywhere from $25 to $60. Some can measure temperatures as high as 1000 degrees (F) and as low as 50 below.
You can probably use any meat thermometer that has an external readout. The wireless ones are meant to go in meat, which keeps the electronics from getting fried.
Maverick makes an oven thermometer that is meant to hang below the rack. But it doesn't measure the current temperature, which goes up and down a lot (that's called hysteresis), it measures the average temperature, which also goes up and down, but not as fast or as much.
I've mentioned this before, but a chef once told me that whenever he moves to a new kitchen, one of the first things he does is check for hot spots in the oven by using some sliced bread at various temperatures and on each rack setting.
September 6, 2019 at 10:33 am in reply to: What are You Cooking the Week of September 1, 2019 #18064We had salad with tuna fish last night.
Chicken served on an airline is just foul.
September 5, 2019 at 12:56 pm in reply to: What are You Baking the Week of September 1, 2019? #18043Opinions vary on whether rye starters are better than wheat starters, one expert recommends feeding a wheat starter with rye flour every few weeks and others recommend a mixture of wheat and rye.
Having a little rye flour in a wheat bread isn't a bad thing in general. 🙂
Has anybody heard from Paddy lately? I think she signed up for MNK but hasn't been on in a while.
We went out for dinner last night on my birthday, because one of the things you really can't do at home is prime rib, especially since my wife doesn't care for it. (She had a filet.) And of course the Texas chocolate sheet was good, even if a bit top-heavy because of the amount of frosting.
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