Mike Nolan

Forum Replies Created

Viewing 15 posts - 976 through 990 (of 7,437 total)
  • Author
    Posts
  • in reply to: What are you Cooking the Week of November 5, 2023? #40945
    Mike Nolan
    Keymaster

      Air fryers are supposed to be good at that, but I don't want to devote counter space to one.

      in reply to: What are you Cooking the Week of November 5, 2023? #40938
      Mike Nolan
      Keymaster

        We're having cheese souffle tonight to go with the apple pie I baked.

        BTW, my wife says my apple pie filling mixed with cottage cheese is delicious.

        in reply to: What are you Baking the Week of November 5, 2023? #40935
        Mike Nolan
        Keymaster

          Today's apple pie:

          IMG_0753

          Attachments:
          You must be logged in to view attached files.
          in reply to: What are you Cooking the Week of November 5, 2023? #40934
          Mike Nolan
          Keymaster

            Does MSG improve MPG performance?

            in reply to: What are you Baking the Week of November 5, 2023? #40933
            Mike Nolan
            Keymaster

              I'm baking another apple pie today.

              I have been experimenting with using a little milk and honey (heated in the microwave for about 20 seconds) on the top of the pie instead of egg wash, I think it improves the color and the sugar crystals stick just as well.

              in reply to: What are you Cooking the Week of November 5, 2023? #40931
              Mike Nolan
              Keymaster

                My mother just kept the oil in her deep fat fryer in between usages, but she'd use it fairly frequently, at least once a week in the winter. If the oil got too gross, she'd put it in a can, freeze it, and toss it in the trash. We do pretty much the same thing with the oils from cooking meats.

                We don't even pan fry chicken, too messy and not as good as restaurants that specialize in fried chicken. The last few times we got chicken from Popeyes, though, the legs and thighs were tiny, less meat on a drumstick than on a wing it seemed! We tried Lee's Chicken recently (the oldest restaurant in Lincoln) but it had kind of an odd taste the next day so we probably won't be getting their chicken very often.

                Restaurants can use services that will recycle fry oil--it can be turned into biofuel--but I don't think those services will accept home cooking oils, probably because they're often not just fry oil.

                I've wondered what the people who deep fry turkeys do with all that oil afterwards. I've had deep fat fried turkey once, I'll stick to doing it in the oven or on the rotisserie.

                in reply to: What are you Baking the Week of November 5, 2023? #40925
                Mike Nolan
                Keymaster

                  Is the cornmeal pumpernickel waffle recipe in the recipe category here?

                  in reply to: What are you Baking the Week of October 29, 2023? #40924
                  Mike Nolan
                  Keymaster

                    I put the thicker sourdough cheese crackers in a 140 degree oven then turned it off and left them in overnight. Now they're dry enough all the way through that they're more crunchy.

                    I still think I'll roll the next batch out to 1mm, though.

                    in reply to: What are you Cooking the Week of November 5, 2023? #40923
                    Mike Nolan
                    Keymaster

                      I saw that mushroom patty melt recipe in the Post, glad to know it is a good one, I might have to try it.

                      We had some more of the chili tonight. I think I'm out of cinnamon rolls, though, so I'll have to plan on making a batch ahead of the next pot of chili.

                      in reply to: What are you Cooking the Week of November 5, 2023? #40919
                      Mike Nolan
                      Keymaster

                        There are recipes out there for apple cider beef stew, but I've never tried one. Vinegar is often added, probably to cut the sweetness, and some recipes also call for some beef stock.

                        I've always wondered whether the alcohol in a beef stew made with wine helps tenderize the meat, but if you cook it for 3 hours that's probably a moot point.

                        in reply to: What are you Baking the Week of October 29, 2023? #40912
                        Mike Nolan
                        Keymaster

                          I made peanut butter cookies Saturday evening.

                          in reply to: What are you Cooking the Week of October 29, 2023? #40908
                          Mike Nolan
                          Keymaster

                            The apple pie filling I used is cooked until the apples are 'bendable'.

                            in reply to: What are you Cooking the Week of October 29, 2023? #40907
                            Mike Nolan
                            Keymaster

                              We had creamed tuna on biscuits tonight. Yum.

                              in reply to: What are you Baking the Week of October 29, 2023? #40903
                              Mike Nolan
                              Keymaster

                                I use a digital caliper that I found at a bead shop (Shipwreck Beads in the Seattle area, biggest assortment of beads in the world!), it measures in 0.1 mm increments. Measuring something soft like cracker dough is a bit more challenging, but if you do it carefully I think it's accurate.

                                The small sheeter doesn't take up as much space when it isn't being used, but I have a 24x48 stainless steel work table in the basement that I use for some baking projects, especially ones that need a lot of space. I'm planning to try rolling out strudel dough in the sheeter, then overlapping pieces when rolling up the strudel.

                                in reply to: What are you Baking the Week of October 29, 2023? #40898
                                Mike Nolan
                                Keymaster

                                  I think I like the ones I rolled out to 1mm better, they're crunchy and despite being thinner seem more airy inside.

                                  So I think the next batch will all be rolled out 1mm thin. The good news is that means I get a lot more crackers from a batch, but it means more time on the sheeter and more batches in the oven. I may cut the total amount of dough by a third or so.

                                Viewing 15 posts - 976 through 990 (of 7,437 total)