Can you post the recipe or a link to it?
I also took some of the boiled beef from making stock and it is soaking in barbecue sauce overnight. Since I can't get Heinz Sloppy Joe Sauce any more (Manwich has garlic in it), this may be what we eat instead of Sloppy Joes from this point on.
Today I'm making a big pot of vegetable beef soup.
Interesting article. However, the link to the Queen's favorite dessert doesn't seem to bring up the right recipe, here's another link to Chocolate Biscuit Cake.
I note that he rests his pasta dough anywhere from 2 hours to overnight.
I do agree with him in one respect about pasta machines, they can lead to overworking the dough. Pasta, like any wheat dough, develops gluten, and like a pie crust, overworking the dough leads to tough pasta.
Made Boeuf Bourguignon with spaetzle and popovers to go with the 2 pies I baked yesterday. Also made Thousand Island dressing from scratch.
I'm working on making an apple and a cherry pie, both for dinner Sunday, our 45th wedding anniversary. What we and our guests don't eat will go into my wife's office on Monday.
If you can find fresh (current crop) Golden Delicious, you might try those. (IMHO they don't store well, so I only use them when I'm pretty sure they're fresh.)
I think the usual ratio is 2 tablespoons per cup for light brown sugar, double that for dark brown.
Today I'm making beef stock, starting out by roasting several pounds of shank bones that I got from a vendor at the farmer's market, plus assorted scraps and left over pieces from beef cuts that I've bought and cut up over the past several months. I buy relatively large cuts, usually in the 1.5-3 pound range, and try to get 2 or 3 meals plus scraps for stock out of them.
I roasted the meat for an hour, then threw chopped onions, celery and carrots on top for another 2 hours, I like the flavor that roasting the aromatics adds to the stock.
Either those are really big radishes or he didn't plant very many. 🙂
My mother used to plant a row of radishes that was a good 20 feet long. Since they're a fairly fast crop, we'd be eating them by the bowlful for several weeks.
My wife defrosted the freezer over the weekend, so I had 10 pounds of chicken thighs and legs to use up, so I made a big pot of chicken stock, most of which I'll freeze for soup later this fall. Not sure what I'll do with the chicken meat, maybe a batch of soup and some chicken salad.
I made Vienna bread on Monday.
Even Mac and Cheese from a box is more cooking than some people do!
I've never understood what makes a pumpkin a 'pie' pumpkin, but the Cinderella pumpkin has been grown in France for centuries and is said to be quite good for eating purposes. (I don't really care for pumpkin pie, so it makes no difference to me, I've had some pumpkin soups that were OK, but I don't eat much squash of any kind, except for ratatouille.)
