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November 13, 2023 at 7:18 pm in reply to: What are you Cooking the Week of November 12, 2023? #41023
We had waffles tonight, with the apple scrap jelly that didn't gel as syrup. Pretty good.
I can't find much on Sweet Emma, other than it being a Fuji-like apple.
November 13, 2023 at 12:41 pm in reply to: What are you Baking the Week of November 12, 2023? #41015My mother used to save the end slices of store bread for making croutons.
November 13, 2023 at 12:59 am in reply to: What are you Baking the Week of November 12, 2023? #41012Fresh baked bread really should be allowed to cool so that it fully sets, but it just smells and tastes SO good when it's still warm!
It's funny, my wife and I will fight over who gets the heel of a freshly baked loaf of bread to eat warm, but once the bread is cool the other heel is the last part that gets eaten.
I think that's why we love epis de bles so much, each segment is like another warm heel.
Around here homeowner can only legally take trapped animals 200 yards away before releasing them, as if that's going to stop them from coming back. Licensed trappers have other options.
November 12, 2023 at 6:51 pm in reply to: What are you Cooking the Week of November 12, 2023? #41005Tonight's pot roast was good, but not as good as the one two weeks ago, this was a leaner piece of meat, and having less fat made a big difference. (It is nearly impossible to find bone-in 7 bone roasts anymore.)
I think the golf course groundskeeper is in Caddyshack.
A good cartoon on gardening in the WSJ:
There are many rye breads that need to mature for several hours for all the starches to gel properly. Some need 24 hours or longer.
Yeah, that's a bit pricey, but King Arthur flours have never been the cheapest alternatives, especially their specialty flours.
The perennial wheat breeding project is interesting, but I think they've got a lot more work to do.
We had takeout pizza and salad for supper.
November 9, 2023 at 12:09 pm in reply to: The joys and frustrations of being a cookbook author #40974I don't know if the cookbook includes a recipe for Italian Beef or if it has you pick it up from a place that specializes in it. (She is in Chicago, after all.)
I've made the Jeff Mauro Italian Beef recipe (without the garlic), I thought it was OK but not quite up to Chicago standards.
My son has been making Italian Beef (not sure what recipe he's using), he says the real secret is having an electric slicer that can get uniformly thin slices so they soak up the gravy properly. There was an ex-Chicagoan running a restaurant in downtown Pittsburgh that did a pretty fair Italian Beef (I had it once, I agree.) Before David got his slicer, he was taking his cooked meat downtown to have the guy slice it for him, and the guy said his Italian Beef was pretty good, though I haven't had it yet. The restaurant closed a while back but I think the guy is running a food truck now.
IMHO, the real secret is the right kind of bread, something that won't fall apart when it gets soggy. The Pittsburgh guy was bringing bread in from Chicago, but I think he was making the beef himself.
There's a place in downtown Lincoln that advertises Italian Beef, but IMHO it's just a French Dip, it lacks that Chicago aftertaste. There was a Chicago Hot Dog place at a mall that had Italian Beef that was reasonable, but it closed. They had supply issues, half the time they were out of the beef or the rolls, one time they were out of Vienna hot dogs.
Portillo's is looking to expand (Tony sold out for about 950 $million a few years back, but kept the real estate the restaurants are in), but I don't think Nebraska's on their target list. The WSJ had an article on Portillo's a while back, their AVERAGE location does about $7 million a year, about twice what a typical McDonalds does.
I don't find a Dutch apple pie recipe that is crustless, but I do find Swedish apple pie recipes that are crustless, though I didn't see one with raisins in it.
We had leftover soup, I also had a salad with salad greens I picked yesterday from the Aerogarden.
I agree that eggplant is better as a supporting ingredient than as the main ingredient in a dish. There are few eggplant Mediterranean dishes I'll order but won't make myself.
The zucchini tomato bake recipe that I made several times this summer is similar to ratatouille, but with cheese and no eggplant. If I grow zucchini again next year, I'll certainly make it again.
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