[RiversideLen]

I made a batch of Jam-Filled Christmas Cookies I overbaked them a little, so they're not so good. It's my first time making that cookie so this was a test run. I'll make it one more time before deciding if it's a worthy cookie.

I also made some burger buns.

[RiversideLen]

I have a chain mail scrubber. It's good for general cleaning of the cast iron, I especially like it for my bbq grill grates which are enameled cast iron but it's not going to get built up crud off.

[RiversideLen]

I've used the kosher salt method. I think that's the way to go if it's light surface rust. My way of thinking is, always try the simple easy ways before moving up the ladder.

Something I haven't tried on cast iron but have used on aluminum sheet pan, is a 3M fine grade sanding sponge, used wet. I think that would work on surface rust on cast iron too.

• This reply was modified 7 years, 9 months ago by RiversideLen.

[RiversideLen]

I made a French style loaf today using KAF French style flour. Came out pretty good.

[RiversideLen]

What kind of chocolate things are you making, Mike? I found this candy maker on YouTube, it's a family run business. While it's not a "how to", they do talk a lot about the process, including tempering. I don't know why, but I find it all interesting, including the hard candies.

[RiversideLen]

I made a turkey breast today. I'll be having that the next several days.

[RiversideLen]

I made a hamburger and stuffed butternut. I took the seed part of the butternut, scooped out the seeds of course, chopped up an apple, drizzled it with walnut oil, added some chopped walnuts, maple sugar and cinnamon and then stuffed the squash. The burger was from frozen and I put the burger and the squash on a rack in a quarter sheet pan and roasted them both at 400 degrees. To my surprise, they were both done at the same time.

[RiversideLen]

I made bread today, I divided the dough and made 4 burger buns and a small basket weave loaf.

[RiversideLen]

While I don't know her, I feel bad for her and everyone else there. I'm glad to hear she's OK.

[RiversideLen]

I made a pizza tonight.

[RiversideLen]

There was a problem with Romaine earlier this year too. I have avoided it all year.

[RiversideLen]

Thanks all! They came out pretty good but just a tad dry. The instructions said to bake for 25 to 30 minutes, I went with 30. Next time I'll shave 2 minutes off. But overall, I'm pretty happy with them.

[RiversideLen]

I wasn't able to read the article because it is behind a pay wall. But I had heard that before. My way of thinking on it is winter squash and pumpkin are pretty much the same thing (depending on variety) so it's all good. I have roasted sugar pumpkins and honestly can't tell the difference once it's made into something, i.e. pie, donuts, muffins, waffles etc. The Libby's always gives me good results and it's so easy to use. Plus it's consistent, I don't have to worry that the moisture content is going to vary as it might with a pumpkin I roast.

[RiversideLen]

Today I made KAF's Pumpkin Cinnamon rolls. Just a few changes, I used raisins as I don't have dried cranberries and crystallized ginger, besides I like raisins in my cinnamon rolls. I used walnut oil instead of butter and I used cake spice instead of the cinnamon, ginger and cloves in the dough. It's an easy dough to roll out. they just came out of the oven a few minutes ago so I haven't tried one yet.

I iced them but I thought the plain ones made a better pic.

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[RiversideLen]

No need to thaw, I have an 11 pound fresh Butterball.

I was thinking about spatchcocking it but I saw an ATK video and decided I'm going to try it their way. Of course, ATK does it different every year, this is this years rendition. It involves preheating the roasting pan on a baking stone at 500 degrees, put a little oil in the pan and then put the bird in it with the breast portion covered with foil. Then you drop the temp to 425 and roast it for 45 minutes, remove the foil and drop the temp to 325 to finish it (about 90 minutes for a 12 pound bird). Of course, there's a few other steps to do in prepping the bird. The idea here is to jump start the dark meat so everything gets done together.

If anyone is interested, you can find it on youtube, or if you like, I can post a link.

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