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We're having one of the spaghetti squashes from the garden tonight, with a tomato-meat-mushroom sauce, and some oven toast.
Use them for cherry pies, mostly. I've been buying them in pint containers at a local store, this bag should keep me in cherries for a while.
I had a BLT using some leftover bacon from the other day, Diane had some soup.
I got a bushel of winesaps and 10 pounds of frozen Montmorency cherries today, took me a little over 2 hours round trip, including time in their store.
I made dough for another batch of cheese crackers, doubling the amount of cheese powder. I also added about a quarter cup of rye flour.
Kimmell Orchards in Nebraska City (about 50 miles away) has winesaps available, I am probably going going there tomorrow to buy some plus some frozen cherries.
We're having BLT's tonight.
With caramelized apples and parsnips, the soup might be on the sweet side. Might even classify as a dessert soup.
We had tuna melts using an Italian Heirloom tomato from the garden. Yummy!
Have you ever tried adding any rye flour to the sourdough cheese crackers?
Diane thought the sourdough cheese crackers were good, a lot like wheat thins. They'd be good with a cheese dip or sour cream dip.
I think she agrees with me that they don't have enough cheese in them, and she thought I put too much salt on top. If I add cheese, I might not need to put any salt on top at all. I might use a slightly finer grind on the wheat berries next time, too, I tend to use the coarsest setting my grain mill will do.
I'm using the "It's Just White Cheddar Cheese Powder", not the King Arthur one.
Mmmm, lasagna sounds good, I haven't made one for at least a year.
12-13 minutes at 350 seems to be working in my big oven. I'll see what Diane thinks of these, I think I can understand why your husband gobbles them down, though. (I also think they could use a little more cheese in them.)
I thought about trying a convection setting for a batch but after the first batch got overbaked to the point where I had to toss it, I decided to try that another time.
I did the 2nd and 3rd batches in a perforated pan.
I used my small sheeter to roll out the dough, so the thickness was pretty uniform. That's always been the hardest part of making crackers for me. I do think I need some flour or something under the dough so it slides better as it gets thinner. (That's the one thing the smaller or hand-cranked laminators don't do well, on the big ones the output side belt moves slightly faster than the input side belt.)
The first batch of sourdough cheese crackers were overdone by 15 minutes at 400, so for the second batch I lowered the temperature to 350, rotated them at 5 minutes, checked them at 10 minutes and baked them a total of 13 minutes. I may do the next batch a total of 12 minutes.
The sourdough one is very mild, I can tell which is which, my wife couldn't. It'll be interesting to see how it tastes over the next day or two and how well it keeps. I'll freeze one full loaf and two half-loaves so I should have plenty of bread for the next week.
But I think I might make challah in the next few days anyway.
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