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The idea of making black bread by baking it in a 200-250 degree oven for 24 hours is one I've been hoping to try when cold weather gets here.
Sirloin steak with some steamed broccoli tonight.
I bought 15 pounds of canning tomatoes at the farmer's market on Sunday, they made around 3 quarts of tomato sauce. I tried boiling them for about 8 minutes before putting them through the food mill, that cooked them enough that the sauce didn't separate.
When it get really hot, I do my baking late in the evening, usually going into the oven after 10PM.
Made a stir fry tonight.
Yes, blossom end rot is a calcium issue, but it can be exacerbated by inconsistent watering and by too much fertilizer, which apparently causes the plants to grow so fast the calcium can't reach the fruits.
Some recent hybrids have been less susceptible to blossom end rot.
Got some tomatoes and corn at the farmer's market today, had some of the corn for lunch, had tacos for supper.
When we were in Pittsburgh we discovered Blaze Pizza's classic red sauce has no garlic in it. There's one in Lincoln that opened recently, so we had that tonight. Nearly every other pizza place in town has red sauce that just reeks of garlic, and their white sauce is usually even more garlicky, despite the fact that a classic Alfredo sauce has NO GARLIC IN IT AT ALL! (In fact, the original Alfredo sauce had no cream in it, either, just cheese.)
I understand where Paul is coming from, I've seen a number of dough recipes that are sweeter than they need to be. My wife prefers a dough with some sugar rolled in for cherry pie, and she likes the filling to be sweeter than I would normally use, too.
Things like pecan pie, shoo-fly pie and many cream pies are very sweet, too. And that's before smothering them with an inch or more of whipped cream.
Burgers on the grill.
If it is overly salty and has a lot of ginger, it may be a pretty close knock-off recipe. :sigh:
Don't get me started on additives, etc!
KAF's maple oatmeal bread recipe is pretty good.
The black raspberry clafoutie I made a few years ago was pretty tasty. We made berry pies in pastry school but they were with those big blackberries, sometimes I've seen those labeled as marionberries but I think that's a somewhat different fruit.
As I recall, cornstarch doesn't really thicken until it gets to about 160 degrees, so just adding hot water won't thicken it much. I suspect your cornstarch was undercooked, and that makes it taste, well, cornstarchy. 🙂
Nearly any acid would help brighten the flavor, maybe a half teaspoon of red wine vinegar? Or anything with pectin, like apples.
Did you pre-cook the filling? My experience with cornstarch pie fillings is that they need to be precooked, because they don't get cooked enough in the oven.
The berry pie recipe we got at SFBI pastry school uses a little lemon juice, the extra acid perks up the flavor.
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