[RiversideLen]

In the past year or two, Alton Brown did several episodes of Good Eats, Reloaded (not to be confused with the new episodes). In those episodes he corrects or changes certain steps. For example, in a pasta episode he did the traditional method of using a lot of water to boil the pasta in. In the Reloaded episode he changes that to a minimal amount of water, about an inch over the pasta. In fact, he puts the pasta in the pot, then cold water and brings it up to a boil. I've been doing it that way and it works like a charm. It's faster because the pasta is cooking as the water comes up to temp and there is less water being heated. The texture and taste of the pasta is no different from the traditional method of cooking, at least to me although Alton says it makes better pasta.

I couldn't find that episode on YouTube but I did find this one in which he talks about the science of cooking pasta as well as some other items.
Alton Brown

If you have a streaming device, you can view all his episodes (original, reloaded and the return of) on the Food Network Go app.

I used to love the cooking channels until they became mostly competition shows. I am not amused by the fake drama and they don't teach anything.

[RiversideLen]

I usually buy Fage Greek style, 2%, plain. If I want something added to it, it's usually fresh fruit. Too my surprise I acquired a taste for plain yogurt because I found the sweetened one to be far too sweet.

[RiversideLen]

I have a yogurt maker. I used it once. That thing is tucked away someplace now.

[RiversideLen]

I'm making stuffed shells. I took 8 ounces of fresh mushrooms, a baby eggplant and 2 cloves of garlic and gave it a ride in the food processor. Then I sauteed it all in a little olive oil until it was cooked down. After it cooled down I mixed it with about 1/2 container of Ricotta, put it in a piping bag and filled a half box of shells that I had already cooked. I made a simple sauce from canned tomatoes, just processed them in the food processor, added a little oregano, poured about 1/2 of that in a casserole dish and placed the stuffed shells in it, then covered it with the rest of the sauce. Topped it with some mozzarella and parm. I'll be putting it in the oven in a little while. This is an idea that I've had for a while, I hope it turns out.

[RiversideLen]

Mike, that rye bread looks wonderful. It's been a while since I've made rye, but I might have to do one soon. When I've made it, I usually shape it like you did, but I have made it into a round and also panned it a couple of times. Of course, I've also made them into buns, my favorite form of bread.

[RiversideLen]

I used to just bake my buns on a sheet pan but the sides would be pale, so I found those pans at KAF and have been using them for several years. I like them much better this way.

Thank you all for the compliments.

[RiversideLen]

I had a baked chicken breast, bone in and skin on. I rubbed it with oil infused with a fair amount of grated fresh ginger and garlic. Had it sauteed red cabbage and noodles.

[RiversideLen]

Mike,I used to make an Old Milwaukee Rye from the RecipeZaar site, I wonder if that's the same recipe. It makes a wonderful rye bread.

Here's the recipe I'm referring to, Old Milwaukee Rye

• This reply was modified 6 years ago by RiversideLen.

[RiversideLen]

You'd think with a 50/50 chance and a little knowledge I could get it right.

[RiversideLen]

I made my usual semolina/rye/wheat sandwich buns but this time I used buttermilk. I have not made them with buttermilk before. They got amazing oven spring, they're taller than a big mac, almost 3 inches high. I took a pic to show the height of 2 pans of them, one just about to going in and the other just coming out of the oven.

This pic might show the baked buns better,

Attachments:

You must be logged in to view attached files.

[RiversideLen]

I'm making a burger, steamed red cabbage and cottage fries.

[RiversideLen]

BA, perhaps that is the strong point of that bread, being the backbone of the sandwich and letting the filling shine.

[RiversideLen]

I was going through the cupboard and found my box of brownie mix is slightly expired so I'm making a pan of brownies. I reduced the oil from 1/3 to 1/4 cup, added a 1/4 cup of buttermilk and tossed in about 1/2 cup of rolled oats, not sure exactly how much as I emptied what was left of the box and subbed buttermilk for the 1/4 cup of water called for on the box. That is pretty much the way I always make brownies from a mix. It reduces the fudginess of it, gives it more of a cake like texture but I like it and I tell myself that since it has oats, it has to be good for me.

• This reply was modified 6 years ago by RiversideLen.

[RiversideLen]

This one, Mike? Pie Plate Does it brown the bottom crust?

[RiversideLen]

Joan, yeah, that foil pan did a pretty good job. The only thing is with it being rather shallow, it didn't support the high fluted edge I made on the crust, so that melted down in the oven. Good thing I had it on a sheet pan. The pie turned out pretty good except I put in just a little too much thickener (tapioca), I'll have to measure more carefully next time.

[Author]

Posts