Got it, just took a guess.
I had a roast pork sandwich.
Mike, I could have noodles/pasta 7 times a week, lol.
BakerAunt, I think the sweet potatoes from the farmers market get tender faster because they are more fresh.
Tonight I had left over pork roast and I made roast potatoes in the cast iron skillet with duck fat. A baked apple, Brussels sprouts and a little carrot rounded it out.
Saturday I made a pork roast and acorn squash stuffed with an apple. Instead of chopping up the apple like I used to do, I just cored it and popped it into the squash. Sprinkled some brown sugar with cinnamon in the apple. Came out pretty good.
Saturday I made sandwich buns, not my usually recipe, a simple recipe involving bread flour, whole wheat, water, yeast, sugar salt and a little olive oil.
If I try it, and I may, I'm going to just use the technique with my recipe. I was thinking about using either olive oil or grape seed. I'm not sure I'll do the stem.
I baked a chocolate cake from a box mix. Frosted it from a can. <hangs head in shame>
I made pizza yesterday and today.
I made enough dough for 3 dinners and one lunch (smallish thin crust). I used 100 grams each of rye, whole wheat, semolina and bread flours. A teaspoon of sugar, 1/2 tsp of salt and 1/4 tsp yeast and 270 grams of water.
I never knew it was called oysters until I saw it referenced in the French movie, Amelie
I missed it too.
Yes BakerAunt, I am interested.
BakerAunt, do you have your pumpkin pie recipe posted?
Joan, next time you make pizza dough early in the day, consider reducing the yeast (by a lot), that way you won't have to watch it and punch it down. When I make pizza dough, I only use a rounded 1/4 teaspoon. I also use cold water. Not only won't you have to punch it down, the crust won't bubble up when it's baking. This is a technique I got from America's Test Kitchen when they were doing NY style pizza.
I finally had a chance to use my 2 inch half sheet pan. I roasted a spatchcock chicken with veggies. I was undecided whether or not to use a rack so I went on Youtube to see how some of them do it. I decided against the rack and put Brussels Sprouts and carrots in the pan. I made a compound butter using my homegrown sage and rosemary, a little salt and olive oil. I stuffed some of it under the breast skin and rubbed the rest over the chicken. I roasted it at 425 degrees for about an hour, which was a little longer than necessary but I prefer a little overdone than underdone (about 45 minutes was the recommended time). I loosely covered the veggies with foil after about 40 minutes. The veggies turned out a little soft but otherwise delicious. The chicken was delicious as well. Had it with some rice.
Yes, BakerAunt, I let them rise on a lightly floured parchment the stamped side down, then flipped them over to bake. I never tried doing it the other way.
