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I made a batch of custard today to go with leftover vegetable beef soup for supper.
I'm making a big pot of vegetable beef soup today, most of it will go in the freezer.
I have to admit, bourbon-barrel aged maple syrup sounds interesting, I'd have probably bought some of that.
I'm going to skip the holiday farmers markets this year.
Mozzarella freezes fine, just be sure to get it out several hours before you plan to put it on/in something. I tend to buy 5 pound bags of whole milk mozzarella at Sams and divide it up into 12-16 ounce bags for the freezer.
I made beef stock yesterday and today, and as soon as the remouillage (second wetting of the bones, which increases the output by about 25%) is cool enough to put in the fridge, I'm heading to bed.
We've made trifle for Christmas many times, it's a great 'presentation piece'.
We went out to dinner at Dish last night, to celebrate my wife's sister and her husband getting the 2018 Lincoln Luminaries award, complete with a presentation by the mayor and the lighting of the Tower Square for the holidays. Dish is probably Lincoln's finest restaurant, and the meal lived up to their reputation.
I haven't watched GBBS in a few seasons, but the ovens they used to use had small windows. Those were the ones where the doors could be slid out of the way under the oven, a feature I've never seen in ovens in the USA.
I really dislike the timed aspect of most cooking shows, because rushing just to meet an arbitrary time budget is unnecessary. It also impacts taste and appearance. That's why I've pretty much stopped watching cooking competition shows. I occasionally watch Chopped, but mostly because they tend to use interesting ingredients that nobody knows. Chopped is responsible for a dramatic increase in interest in geoduck, which used to be essentially unknown outside of the pacific northwest, and their price has nearly doubled over the last 10 years.
Glad to hear your project is finally getting going. We had a contractor in to do some drywall repairs, that was 2 weeks ago and we're still finding drywall dust everywhere.
We had a stir fry tonight.
I've often made individual sized pot pies with laminated dough for the top (and no bottom crust), but when I make larger ones I lean towards using a hot water crust, which comes out remarkably flaky.
Lye is commonly used as a drain cleaner, so dumping it down the drain is one option.
I'm making a pot roast tonight, and it smells wonderful.
I was watching a video on reconditioning cast iron pans with the sound off during last night's Pas 12 championship game, it looked like she was recommending using steel wool or even a wire brush for a drill in extreme cases. I think she started by baking the pan in a hot oven for several hours. I'm not sure that helps if the pan has a lot of caked on grease and food, though.
There are dozens of videos out there on how to do it, with what appears to be a wide range of methods. I suspect they all work fairly well.
If it was me, I'd probably start by using something like Carbon-Off to take off the grease and crud, so I knew exactly how much rust I had to deal with, then use my stainless steel scrubber to take off the rust and smooth the surface as needed. (I prefer those to steel wool, because they don't rust, last a lot longer, and don't leave shards of steel in my fingers. I've never tried the chain mail scrubbers, I'm not sure I've ever seen one in the stores.)
Be sure to test to make sure the oven cleaner doesn't do nasty things to the garbage bag first, like dissolve it.
As to the gooey stuff on your pan, I virtually guarantee Carbon-off would get rid of it.
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