RiversideLen

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Viewing 15 posts - 2,011 through 2,025 (of 2,393 total)
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  • in reply to: What are you cooking the week of July 8, 2018? #12896
    RiversideLen
    Participant

      Yesterday I made potato salad using tahini sauce. I made the sauce too thick, lesson learned for next time. It tastes good though. Also made a round roast. So dinner for the next several days are thin slices of roast beef with potato salad, just need to make a fresh veg. Nice easy meals.

      in reply to: What are You Cooking the Week of July 1, 2018? #12878
      RiversideLen
      Participant

        On the 4th, I cooked strip steaks on the grill, served them with potato salad and asparagus.

        in reply to: What are You Baking the Week of July 1, 2018? #12877
        RiversideLen
        Participant

          Baker Aunt, "emergency desserts", I like the way you think!

          Mike, the red cake wasn't a deep red, maybe slightly pink but more red then pink. I didn't use a lot of food color, I think 3 or 4 drops.

          in reply to: What are You Baking the Week of July 1, 2018? #12862
          RiversideLen
          Participant

            Re my Red White and Blue cake, do you know what happens when you add blue food color in a yellow cake batter? I do, it turns green. So my Independence Day themed cake looked more like a Christmas cake. That didn't detract from the taste, though.

            in reply to: What are You Cooking the Week of July 1, 2018? #12848
            RiversideLen
            Participant

              After much debate about delivery or cooking something, I decided to cook a hamburger. I wanted to use up my potato salad.

              in reply to: What are You Baking the Week of July 1, 2018? #12840
              RiversideLen
              Participant

                I baked a layer cake today, one layer red, the other blue. I'm going to pop it in the freezer until Wednesday when I will decorate it with white frosting.

                in reply to: Tomato, Cucumber, Onion Salad #12820
                RiversideLen
                Participant

                  Whenever I've made that kind of salad, I just used a vinaigrette dressing. My way is to dissolve a little sugar in the vinegar, then mix it with equal amount of olive oil. I don't use salt but do use a little fresh ground pepper and maybe a pinch of oregano or fresh basil. Not from a recipe, it's just the way I do it.

                  That's interesting about Genius Kitchen, Baker Aunt, I go there all the time. Have you run scans on your computer?

                  in reply to: What are you cooking the week of June 24, 2018? #12814
                  RiversideLen
                  Participant

                    I made potato salad today, first time in several years. It was delicious. I used Yukon Gold potatoes for it.

                    in reply to: What are you baking the week of June 24, 2018? #12809
                    RiversideLen
                    Participant

                      I made sandwich buns yesterday.

                      in reply to: What are you cooking the week of June 24, 2018? #12808
                      RiversideLen
                      Participant

                        I cooking a pork roast for tonight's dinner.

                        in reply to: What are You Cooking the Week of June 17, 2018? #12736
                        RiversideLen
                        Participant

                          Thank you Joan!

                          in reply to: What are You Cooking the Week of June 17, 2018? #12732
                          RiversideLen
                          Participant

                            I forgot to mention one other alteration I made to the pizza dough, the recipe calls for 1 to 2 teaspoons of yeast, I cut it to 1/2 teaspoon as I believe most pizza recipes call for far too much yeast. I was proved right, in fact if I make this again I'll cut the yeast to 1/4 teaspoon. If you are making the dough a day ahead of time, or even early the same day, you can easily use the reduced amount of yeast. However, if you are planning to get it in the oven in the next hour or two, you'd have to use more. So here's what happened. Per instructions I put the rolled out crust in the 500 degree oven on the stone. I looked at it about a minute and a half in and I am glad I did, it was puffing up like a pita bread. I removed it and beat the crust down, then topped it and put it back in the oven on the stone for 8 and 1/2 minutes (it was done enough at 8 minutes for most people but I like the cheese a little darker). The crust was well done so the call to prebake it for 4 minutes (one reviewer even said she does it for 6 minutes) befuddles me. As the recipe makes dough for 2 pizzas, I'll make the second one tomorrow. Next time I will not prebake the crust. The crust had s crispness to it. Overall I enjoyed it but I'm not sure I'll make this one again.

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                            in reply to: What are You Cooking the Week of June 17, 2018? #12730
                            RiversideLen
                            Participant

                              Baker Aunt, my experience with baking a thin crust pizza at 500 degrees is that 8 minutes is the usual amount of time to get the cheese lightly browned so I don't think that is necessarily the intent. What I'm thinking is, I'm going to put the pizza back on the stone and see what the results are. Oh, and btw, you all can just call me Len.

                              in reply to: What are You Cooking the Week of June 17, 2018? #12727
                              RiversideLen
                              Participant

                                Yesterday I made a batch of King Arthur's All-Star Pizza dough https://www.kingarthurflour.com/recipes/new-all-star-pizza-recipe. What attracted me to this recipe was it's large amount of semolina. I did make a little alteration to it, instead of the AP I divided that between White Whole Wheat and KA's Italian flour. Of course I omitted the pizza dough flavor enhancer and dough improver. The dough came out really soft and supple, I'm looking forward to baking it for tonight's dinner. However, I have a question about the procedure, I did the live chat with them yesterday about it but it was obvious the person I was chatting to was not familiar with the recipe and was just guessing. So I thought I would put it to the experienced hands here.

                                Here it is, it says to prebake the crust on parchment and a pizza stone for 4 minutes, then remove and add toppings, return to the oven for about 8 minutes "but not to the stone". Are they saying it should be put on a pan (it doesn't say that), be put directly on the oven rack (again, it doesn't say)? And why not return it to the stone? Any ideas, thoughts or comments?

                                in reply to: What are You Cooking the Week of June 17, 2018? #12717
                                RiversideLen
                                Participant

                                  Yesterday I made fried rice with leftover round roast, carrots and asparagus.

                                Viewing 15 posts - 2,011 through 2,025 (of 2,393 total)