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November 17, 2023 at 10:57 pm in reply to: What are you Cooking the Week of November 12, 2023? #41066
What they used to do with hard cider when I was young was leave it in jugs outside, wait until the temperatures dropped below freezing and drain off the unfrozen liquid in the bottom of the jug. Wicked stuff!
https://www.ciderculture.com/5-hard-cider-recipes-get-you-through-end-winter/
I will use self-checkout at the grocery store if I don't have a full cart to do or produce sold by weight. At WalMart, I often don't have much of a choice, they might have just one checker working, sometimes none. That has probably impacted how much I've bought at WalMart.
Walgreens has pulled the digital coupon pricing only thing on me, too. Hy-vee has digital coupons but they're (in theory) tied to their preferred customer program, which they're in the process of modifying in ways that aren't clear yet.
I probably buy more things at Super Saver, which is closer and usually cheaper (chicken is one exception), but we don't like their dairy products.
We bought our turkey through the animal science graduate student association, not the cheapest option but it helps support a good group.
I don't plan to try the pasta maker, either, but the extended biga period makes some sense. I've never seen anything on Italian shaping techniques for rosetta rolls, so maybe they are flattened and folded at some point.
November 16, 2023 at 6:50 pm in reply to: What are you Cooking the Week of November 12, 2023? #41052Leftovers here, too.
November 15, 2023 at 9:00 pm in reply to: What are you Cooking the Week of November 12, 2023? #41048We had left over pot roast for supper, it still is a bit on the dry side, maybe I'll add a little beef stock to what's left.
I baked the last batch of peanut butter cookies on my new red mat with the grid, and they came out a bit darker on the bottom than normal, so I probably need to adjust the baking time a bit.
McDonalds has a new baked apple pie, not quite as good as the old fried pie they dropped some years ago, but much better than their first attempt at a baked apple pie. Both the crust and the filling have flavor and a good texture.
Taco Bell got rid of the Caramel Apple Empanada, and I haven't been to a Taco Bell since then.
I've now made the sourdough cheese cracker recipe 4 times, and 3 of them I forgot to add the butter until after I had shaped it and got it ready for the fridge. Fortunately, remixing it to add the butter doesn't seem to hurt the dough.
I'll bake these in a few days.
November 15, 2023 at 12:06 pm in reply to: What are you Cooking the Week of November 12, 2023? #41038I was told by one of the workers behind the grocery store meat counter (I wouldn't call them butchers) that their meat comes in mostly pre-cut and pre-packaged, though they do get some things that are primal cuts or sections, but usually boneless. And, oddly enough, they grind some of their own ground beef.
About the only bone-in meat I see in the stores are ribs and some steaks (T-bone, Porterhouse and KC Strip.) Shanks and soup bones are usually available in the fall and winter but disappear come spring.
Fareway Beef gets primals and will cut to order, including bone-in steaks. (A 1 1/4 to 1 1/2 inch T-bone cooks and tastes so much different than the usual 1/2 to 3/4 inch thick cut.)
There's another high-end butcher shop (featuring Piedmontese beef) that opened on the other end of town and now has a location near us, though I haven't been there yet. And there's Del Gould, which caters mostly to the restaurants.
I see hand dough recipes that use pate brisee, so it might depend on the recipe you used. With a hand pie, you wind up with a higher ratio of dough-to-filling than you do with a double-crust pie. Is it a dough you'd enjoy eating? Rolling a little sugar into the crust or using a glaze might help.
November 14, 2023 at 6:49 pm in reply to: What are you Cooking the Week of November 12, 2023? #41032We had mac and cheese today instead of yesterday.
I think there has to be a lot of rye in the dough (at least 50% of the flour) before there's much benefit to letting it age beyond the point where it is cool. 100% rye breads are more likely to call for a 24 hour wait.
I've been building my sourdough starter up to get ready for another batch of cracker dough, probably tomorrow. This time I plan to roll them out to 1mm.
November 13, 2023 at 7:18 pm in reply to: What are you Cooking the Week of November 12, 2023? #41023We had waffles tonight, with the apple scrap jelly that didn't gel as syrup. Pretty good.
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