Mike Nolan
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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.
Recipes fall into an interesting area under copyright law, as I understand it. Facts, ie, the list of ingredients, cannot be copyrighted. However, the specific instructions for how to make something is copyrightable. But a little rewording of it usually gets around that.
So post away.
I always think of Swiss as a less pricey Gruyere, though most Swiss sold in America has little resemblance to the stuff made in Switzerland and usually sold as Emmental here. I think Asiago is a bit stronger than Gruyere, but I like it. If you have Jarlsberg on hand, it would probably work well, too.
When we make pizza on flatbread, we like a combination of Mozzarella and Havarti.
My go-to cheese for cooking is often a four-cheese blend that we get at Sams, it has Parmesan, Asiago, Provolone and Romano.
My guess is this is one recommendation that is seldom followed in most homes.
BLT's tonight.
Well, this morning there's a notice on the Kitchen Krafts site about the owner retiring and announcing a sale.
We've got heat warnings the next several days, likely to hit 100+ here. Typical middle of July for Nebraska, though.
I don't get their emails, but I don't see anything on the Kitchen Krafts site about their retiring. I think it is a small business with only a few employees, though. It'd be a shame, they carry things that are difficult to find elsewhere.
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