Mike Nolan
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I wound up making another batch of pie dough for this pie, and it needs to chill for an hour or two, so I might wind up making the pie tomorrow morning. If I can rescue the first batch I'll make some other kind of pie with it over the weekend, possibly a cherry pie, I think I still have some pie cherries in the freezer.
I'm just not a fan of pumpkin pie, but my wife likes the custard filling in it, so a few times either she or I have made a batch of the filling and baked it in ramekins--pumpkin pie without the pie crust. She often makes it with Splenda instead of sugar.
Well, tonight was supposed to be the night I baked my apple pie for Thanksgiving, but when I took the pie dough out of the fridge it was too crumbly to roll out, I must not have hydrated it enough last night. I sprayed it with water and am letting that soak in, if that doesn't rescue it I may have to make a new batch.
November 20, 2018 at 8:08 pm in reply to: What are You Cooking the Week of November 18, 2018? #14107We had tomato sandwiches using the tomatoes I picked 6 weeks ago while still green and stored in the garage.
I"m getting ready to make my turkey stock for Thursday, and I'll probably mix up my pie crust tonight, too.
November 19, 2018 at 6:54 pm in reply to: What are You Cooking the Week of November 18, 2018? #14083We had tuna salad on tomatoes that I had picked from our garden before the first frost six weeks ago and left in the garage to ripen. They're kind of cold, so we threw them in the microwave for 30-40 seconds to take the chill off, and they were probably better than any tomatoes we could have bought at the store this week.
Those were the days, when there were actually shows about COOKING on the Food Network!
November 19, 2018 at 1:58 pm in reply to: What are You Cooking the Week of November 18, 2018? #14078It seems to me that the dark meat around the legs and thighs always gets done first, it's the meat on the inside of the breast (which are HUGE compared to a wild bird) that takes the longest to get fully cooked.
I was talking to someone recently who lives on an acreage outside of town. A year or two back she raised two turkeys from chicks. When they had then prepared, one of them was 55 pounds--dressed.
We see groups of wild turkeys who probably live in Wilderness Park most of the year foraging beside one of the highways just outside Lincoln from time to time, I'd hate to have one of them chasing me, they're monsters.
I remember my grandmother getting these 25 pound birds, she'd do two of them for Thanksgiving, because she had two seatings of about 20 each for Thanksgiving dinner. (She'd cook one the day before and store it on the porch overnight, throwing it back in the oven to reheat between the two servings for dinner.)
November 19, 2018 at 9:29 am in reply to: What are You Cooking the Week of November 18, 2018? #14072I've got the turkey tenders and the turkey necks in the fridge to thaw out, I'll make stock tomorrow with the necks. The tenders will only take about an hour to roast on Thursday. I have to rework my standard timeline for Thursday, I can start a couple hours later than usual because I don't have to allow 3-4 hours for the turkey. So I may be able to watch most of the Bears-Lions game.
For dessert we're having Texas Chocolate Sheet Cake and an apple pie, I'll probably make those on Wednesday anyway. We have had contractors working in the house the last week doing some drywall repairs from the roof leaks we had several years ago, they're nearly done. But I'm waiting for the dust to settle before I do much in the kitchen.
November 17, 2018 at 6:45 pm in reply to: What are you Cooking the week of November 11, 2018? #14061We had stuffed red peppers for supper.
Even when it's fully cooked, wild rice has a bit of a snap to it. I've made a wild rice and mushroom soup a few times, but haven't hit on the right recipe yet. (Famous Dave's had a great version, but dropped it from the menu. I haven't been back since. Zoup has a pretty good one, but all their soups are unnecessarily high in sodium, and most have garlic, so we've stopped going there.)
Caraway tends to be really crunchy in a baked bread, too, but rye bread without caraway isn't an option as far as I'm concerned.
I've got Vienna bread about to come out of the oven.
Biologically, corn, wheat and rye are all grasses, too, but from different families. Being from different families is why wild rice isn't considered a true rice.
You know, of course, that wild rice is not really a form of rice, it's a grass.
There a plenty of rice flour breads in the gluten-free cookbooks, of the ones I've tried, most aren't very tasty and they stale VERY quickly.
I've never actually watched it, but there's a show on cable called "Murder, She Baked".
There are also the Lucy Burdette "Key West Food Critic" mysteries. (I haven't read any of them yet, but was a big fan of the Emma Lathen series 30 years ago, the protagonist being a Wall Street banker.)
I had a dream recently in which baking played a prominent role in a series of strange events, I'm not sure if there's enough for a book length story, but I added it to my ideas folder. (I'm currently doing some outlining and background research for a novel on a different subject.)
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