RiversideLen

Forum Replies Created

Viewing 15 posts - 2,161 through 2,175 (of 2,394 total)
  • Author
    Posts
  • in reply to: Cattle are so big butchers have to cut them differently #10122
    RiversideLen
    Participant

      I think about the poor butchers who have to lug those big heavy carcasses to the cutting block. When I was in high school in the late 1960's I worked an after school job at a butcher shop. Seeing those guys carrying a side of beef to the cutting block was enough for me to know what I didn't want to do when I grew up. So now those sides are even larger and heavier.

      in reply to: What are You Baking the Week of December 3, 2017? #10119
      RiversideLen
      Participant

        I bake a loaf of braided bread this afternoon.

        bread

        Attachments:
        You must be logged in to view attached files.
        in reply to: What are You Cooking the Week of December 3, 2017? #10118
        RiversideLen
        Participant

          Today I made a pork rib roast and roasted potatoes and sweet potatoes. I cut the sweet potatoes a bit smaller then the white, tossed them with avocado oil and roasted them at 400 degrees. They came out great and didn't take too long to cook. I put them in the oven shortly before the pork was done and they finished while the roast was resting.

          in reply to: What are You Cooking the Week of December 3, 2017? #10065
          RiversideLen
          Participant

            Roast salmon with spinach and mushrooms.

            in reply to: What are You Baking the Week of December 3, 2017? #10064
            RiversideLen
            Participant

              Today I made a pan of brownies using Ghirardelli's box mix. I subbed milk for the water and doubled it and added a half cup of oats. Alright, that makes it health food, doesn't it?

              in reply to: What are You Cooking the Week of December 3, 2017? #10035
              RiversideLen
              Participant

                I have a question, I'm not too experienced with cooking sweet potatoes. I want to cube some in appr 1 inch pieces, along with white potatoes, toss them with oil and roast them together. Am I correct in thinking they will cook at the same rate, both be done at about the same time?

                in reply to: What are You Cooking the Week of December 3, 2017? #10033
                RiversideLen
                Participant

                  Joan, A few years ago I bought a bag of buckwheat flour from KAF. Eager to make pancakes I carefully followed the directions on the package. While they were on the griddle something didn't look right. I plated them, put on a little bit of butter and some real maple syrup. Tasted flat and the texture was dense. Then I figured it out, I forgot the baking soda.

                  Stuff happens..........

                  in reply to: What are You Baking the Week of December 3, 2017? #10019
                  RiversideLen
                  Participant

                    I am saddened to hear that, Jan. I will keep your mom in my thoughts and prayers.

                    • This reply was modified 7 years, 7 months ago by RiversideLen.
                    in reply to: What are You Cooking the Week of December 3, 2017? #10018
                    RiversideLen
                    Participant

                      I made a small pork roast today. Also made some roasted potatoes in a cast iron skillet, they came out pretty good.

                      in reply to: What are You Baking the Week of December 3, 2017? #10009
                      RiversideLen
                      Participant

                        For dinner I made a thin crust pizza. I'll have the leftovers for lunch tomorrow. This makes 3 days of pizza for dinner and lunch, I'm good for a while now.

                        in reply to: What are You Baking the Week of November 26, 2017? #10002
                        RiversideLen
                        Participant

                          RiversideLen, your pizza looks scrumptious!

                          Thank you Italiancook. Tonight's project didn't come out as nice.

                          in reply to: What are You Baking the Week of November 26, 2017? #9986
                          RiversideLen
                          Participant

                            I decided to divide my pizza dough in thirds and make the pie in an 8 inch cast iron pan. I used a combination of fresh mozzarella and packaged Kraft. The parm was fresh grated. Toppings consisted of mushrooms and sausage. I rolled out the dough fairly thin for deep dish, about the thickness you would expect from a normal style pizza. For the mushrooms, I chopped them up in a food processor then sauteed them (I had the processor out anyway to grate the parm). It came out pretty good although I'm going to make a note on my recipe card to hydrate the dough a little more next time I make it. I had enough for dinner and enough left for tomorrows lunch.

                            deep-dish-pizza

                            Attachments:
                            You must be logged in to view attached files.
                            in reply to: What are You Baking the Week of November 26, 2017? #9979
                            RiversideLen
                            Participant

                              BevM, I love Libbies Oatmeal Coconut cookies. I haven't made them in a few years, I should put them on my to bake list.

                              Today I made burger buns. I also made a slightly modified version of KAF Deep Dish Pizza Dough. I plan on making pizza tomorrow and Saturday. My modifications are, I reduced the butter and salt and especially the yeast. KAF loves to load up their recipes with yeast. I am of the opinion that pizza dough should have a minimal amount of yeast. KAF calls for 2 3/4 tsp, I reduced it to 1 1/2 but I'm thinking one tsp is probably enough. I also used a combination of semolina, whole wheat and AP flours. Anyway, I let it raise for a bit at room temp and have it tucked away in the fridge now. I'll use half of it tomorrow, I'm going to make the pizza in a 10 inch cast iron pan. The recipe is for one 14 inch pizza so I think I'll be able to get two 10 inch pies out of it.

                              • This reply was modified 7 years, 7 months ago by RiversideLen.
                              in reply to: What are You Cooking the Week of November 26, 2017? #9978
                              RiversideLen
                              Participant

                                I roasted some fresh salmon season with The Spice House seasoning blend called Gateway To The North, which is a blend of maple sugar, brown sugar, salt, pepper, garlic, onion and green onion flakes. It was pretty good.

                                in reply to: What are You Baking the Week of November 26, 2017? #9947
                                RiversideLen
                                Participant

                                  Cass/KIDPIZZA, thanks for doing the math of the olive oil substitution chart. I’m glad you also mentioned that subbing olive oil in cookies would lead to spreading. That would be a disaster, because most cookie doughs take a fair amount of time to prepare.

                                  Of course, if you made bar cookies, that should be a moot point.

                                Viewing 15 posts - 2,161 through 2,175 (of 2,394 total)