RiversideLen

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Viewing 15 posts - 2,251 through 2,265 (of 2,394 total)
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  • in reply to: Salt and Spices and MSG #7218
    RiversideLen
    Participant

      I always use table salt in baking and generally use kosher salt in cooking. I always go easy on salt, though. If a bread recipe calls for a teaspoon and a half I use a teaspoon. High blood pressure runs in my family but I don't have it, I like to think because I go easy on the salt.

      in reply to: Salt and Spices and MSG #7193
      RiversideLen
      Participant

        I wasn't going to read it until I saw that it has profanity so I rushed right to it. [smiley face, that's a joke]

        Interesting article, I enjoyed it.

        in reply to: Another long, lost pizzeria #7168
        RiversideLen
        Participant

          Mike, I agree, those pictures don't do it justice. The 1950's Corvette that was displayed there doesn't show in those pics.

          There was the McD's in Water Tower, appr 800 North, another a couple of blocks south street level on Michigan Av, on the west side of the street and another on Chicago Av just east of State Street. The one that was street level on Michigan Av was decorated more in keeping with the high end decor that one would expect on Michigan Av, it was pretty nice. It's not there anymore. But it was nice having all three of those available back in the day when I was chasing down the Teeny Beanie Babies.

          in reply to: Another long, lost pizzeria #7163
          RiversideLen
          Participant

            The McDonalds at Water Tower Place was the nicest one I've ever been to. I don't remember table service there though. I do recall double Quarter Pounders and double Big Macs at that location. I think the most unique McDonalds was the Rock and Roll McDonalds on Clark street, about 600 north if I recall right.

            in reply to: Another long, lost pizzeria #7154
            RiversideLen
            Participant

              I recall McD's pizza too, but never had it. McD's tries new items every now and then in select markets, most of those items never go national. Pizza is kind of an odd choice for McD's, as they like to make their food in production line batches.

              in reply to: What are You Baking the Week of April 2, 2017? #7149
              RiversideLen
              Participant

                Today I baked rye sandwich buns.

                in reply to: Now THIS is a Deep Dish Apple Pie #7145
                RiversideLen
                Participant

                  Golden Delicious is actually a good pie apple. I think it's best to use 2 different apples though. Not that I always do.

                  in reply to: What are You Cooking the Week of April 2, 2017? #7144
                  RiversideLen
                  Participant

                    Something new for me. Today I made roasted pork tenderloin with mushrooms. Was very good and have enough left for the next 2 or 3 days.

                    in reply to: What are You Baking the Week of March 26, 2017? #7139
                    RiversideLen
                    Participant

                      Those brownies sound delicious CWC, Happy Birthday!

                      in reply to: Now THIS is a Deep Dish Apple Pie #7116
                      RiversideLen
                      Participant

                        That's quite a pie, kinda pricey though.

                        in reply to: Now THIS is a Deep Dish Apple Pie #7117
                        RiversideLen
                        Participant

                          That's quite a pie, kinda pricey though.

                          in reply to: What are You Cooking the Week of March 26, 2017? #7094
                          RiversideLen
                          Participant

                            Today I put some country style pork ribs in a pot, covered it with 2 large cans of imported tomatoes, some seasoning and stuck it in the oven for 4 hours. Removed the meat and gave the tomatoes a ride in the food processor. I'm calling it pasta sauce, had some for dinner tonight, it is really good. Going to freeze a good portion of it.

                            in reply to: Moved: Reply To: Braiding challahs #7080
                            RiversideLen
                            Participant

                              I looked on Youtube for it too but couldn't find that particular method. I watched Deli Man last night, I enjoyed it.

                              I've learned a lot of stuff on Youtube. Last year I was able to fix my refrigerator from watching a Youtube video, it even gave a link to where I could get the parts.

                              in reply to: What are You Baking the Week of March 26, 2017? #7075
                              RiversideLen
                              Participant

                                Thank you CWC, it's very good, I'm happy with it.

                                in reply to: What are You Baking the Week of March 26, 2017? #7067
                                RiversideLen
                                Participant

                                  This afternoon I baked the Semolina Rye Bread from KAF. While the recipe doesn't call for it, I made a starter the day before using 100% of the rye and water and 50% of the yeast. The rest of the yeast was added to the dough today. The loaf looks good, I'll slice into it at dinner time.

                                  semolina-rye

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                                Viewing 15 posts - 2,251 through 2,265 (of 2,394 total)