Mike Nolan
Forum Replies Created
-
AuthorPosts
-
The oven-roasted corned beef brisket was excellent, slow cooking rendered out much of the fat and it didn't boil out the flavor.
I put a sliced onion and some carrots and celery on top, cooked it for about 4 hours then cut a bunch of it off for the soup and put the brisket back in the oven for another 2+ hours. The roasted veggies went in the soup pot along with the cabbage, some diced potatoes, a bay leaf, thyme, basil and parsley.
My mother made corned beef hash a lot, it was an easy way to feed 6 kids on a budget in a hurry. We'd take turns grinding the onions and potatoes for it.
I like a good kosher corned beef, my wife prefers pastrami. (If I could get Montreal Smoked Meat here, that's even better.)
The vending machines at college had excellent corned beef on rye sandwiches, I'm not sure if Sinai 48 products are even still available, they were bought out by another company some years ago.
I also like a good reuben. (Local historians claim that the reuben was invented in Omaha.)
I've got a brisket, I'm going to roast most of it and put part of it in a corned beef and cabbage soup. (My wife doesn't really like cooked cabbage, so I'm not making a large pot of soup.)
The soda bread we had in Ireland (at a bed and breakfast near Kilkenny) was fairly dark, a little on the sweet side and had raisins in it.
I took several recipes and combined them, I'm using raisins, walnuts, whole wheat flour, oatmeal, AP flour, baking soda, baking powder, sugar, salt, buttermilk and a little orange juice.
Some recipes bake it free-form, others in a 9" skillet, I'm trying it free-form, we'll see how much it spreads. Smells good so far.
Followup: Tastes pretty good, too. A little crumbly, but that's normal with a soda bread, because you don't mix it enough to form much gluten. I'll post my recipe shortly.
Glad to hear things are progressing, even if it won't be done by Easter. We have a couple of fix-it projects that I may try to get done next summer, one inside and one outside.
Tonight we had steak, mushrooms, baked potato and a salad consisting of a bed of romaine with artichoke hearts and five bean salad on it.
I want to make some Irish soda bread for tonight/tomorrow but haven't decided on the recipe yet. I'm leaning towards one that is 3/4 whole wheat flour and includes buttermilk, raisins and walnuts, though I might substitute pecans. Soda bread doesn't keep well, so I'm thinking of cutting the recipe in half.
We had leftover lasagna, to which we added a little more tomato sauce and mozzarella cheese.
Lavash is one of those flatbreads that is much easier to buy than to make.
Not sure if this counts as baking, since the lavash is pre-made from the grocery store, but we're having lavash pizza, with mozzarella, havarti, mushrooms, tomato slices and artichoke hearts.
Sorry to hear you can't handle nuts, I've made the recipe without them, but definitely prefer it with nuts.
I've got another loaf of the 100% whole wheat bread in autolyse at the moment.
Have you looked at my banana nut muffin recipe? I used to add cinnamon, but I find it just gets in the way. Bananas, pecans, raisins and buttermilk make for a good flavor package.
We had takeout fried chicken. I spent half the day today dealing with my wife's car, which blew out a tire in one of Lincoln's many huge potholes yesterday, and I just didn't feel like cooking anything. The dealership told me they've probably seen 100 similar cases this week.
If you Google 'pasta shape chart', there are several posters of pasta shapes. (I've seen them on the wall in Italian restaurants.)
Popcharts makes some interesting charts, I have one that has a picture of every bird that can be found in the USA, over 700 of them. The only problem is some of the pictures are so small that you almost need a magnifying glass to see them.
The lasagna is pretty tasty, fairly mild (by design.) My wife says it doesn't have enough mozzarella cheese, and something in it turned soupy, which has happened before. Could have been the spinach/ricotta filling or the fresh mushrooms, I suppose. My wife thought I might not have drained the noodles enough, but I don't think that's the case, I wrapped them in dishtowels to drain and almost couldn't peel some of them off afterwards.
We'll be eating leftover lasagna for a while, I made a 9 x 13 pan.
-
AuthorPosts
