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I found this beautiful loaf of french bread at Publix and made french bread pizzas with sausage and peppers and pesto and pizza sauce and mozzarella cheese. I toasted the bread halves for 5 minutes before topping them with "stuff".
Looks like everyone in our condo is going or gone back home so I had better use up the food in my freezer because there will be no one to give it to. I made spaghetti with meat sauce and reused the leftover sauce on sausage ravioli 3 days later. I still have steak (tenderloin), chicken breasts, sausage, turkey meatballs eggs and chicken thighs to last us until 4/20.
I remember buying shrimp from a street vendor and didn't realize that the shrimp had heads on them until he was bagging them. I walked away with the bag and and got close to my car when I thought "I can't do this". The vendor took them back and I felt like a coward but I just couldn't look those shrimp in the eyes.
Enjoyed reading through your adventure in bread baking and it makes me want to make bread when I return home from Florida.
February 15, 2020 at 12:16 pm in reply to: What are you Cooking the week of February 9, 2020? #21319I have never seen any low/slow recipes for flank steak. There is a point to be made about skirt steak. When Christopher Kimball (milk st.) uses it in his recipes he uses the more tender version. I have no idea where he purchases his meat because the skirt steak I have tried was as chewy as flank steak.
I made grilled flank steak in my grill pan. I marinated that steak for 2 days,sliced it against the grain and it was still tough. The roasted potatoes and the baked delicata squash saved the meal. I have another flank steak in the freezer. Any ideas on how to make it less chewy?
I roasted some (marinated in italian dressing and a little salt) boneless skinless chicken thighs. I mixed up a little ketchup, A1 and strawberry jam and dipped and topped the thighs with it. Roasted them at 425 along with a separate pan of sliced small potatoes which were brushed with olive oil and sprinkled with Culinary Created Seasoning. The latter is an invention of a community member and sold online. Served with local strawberries (we're in Fl.) and pineapples in a little simple syrup. Will repeat when our company comes.
I have frozen mascarpone before and used it in a tiramisu recipe after defrosting it. No problemo.
I used my new grill pan to cook a strip steak I bought on sale. I carefully checked the steaks for the most marbled and I think I hit the jackpot. Some strip steaks I have purchased in the past were tough and tasteless .
What is truth these days? The power of the media is ridiculous. So sad that we believe and regurgitate whatever is printed on the internet. Oh well I guess that's life!
I remember when I flew back from Hawaii I had a 5 hour layover in some airport. I would go from one gate to the other and pretend I was going to wherever the people were going. I also remember the beauty of the islands. Hope you enjoyed yourselves.
I finally got around to baking that German Pancake (from Cook's Illustrated) with an apple and blueberry topping. I did not have the 12' non stick pan just a regular 12 inch pan that had high sides. Peeking through the oven window I could see failure. Only one side of the pancake rose and the bottom looked undercooked. Because we had no alternative my husband and I ate the pancake without relish. The topping was fine as were the sausages I served. I don't think I'll try it again.
I made Allrecipes' lamb loin chops which start on the stove and finish off in the oven. Since the oven was set at 400* I added some potatoes to roast earlier. The lamb loin chops came from Costco and were thick and delicious. Yum!!!
November 21, 2019 at 6:57 am in reply to: What are you cooking the week of November 17, 2019? #19366We had reheated beef stifado which I made in the crockpot. When people say it's better the next day I now believe them. The problem is waiting another day to eat something that took you so long to prepare and which smells so good!
I have had my Zo bread machine for several years. The manual does tell you how to skip the preheating cycle and how to set your own program. I never bake the bread in it. I use it to knead and raise the bread and it does that job well.
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