That's quite a pie, kinda pricey though.
That's quite a pie, kinda pricey though.
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.
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.
Thank you CWC, it's very good, I'm happy with it.
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.
Today I made a vanilla cake from a mix (Arrowhead Mills). I used buttermilk (it calls for regular milk or soy milk) and baked it in a small bundt pan (the half size pan, not the mini one). The cake rose beautifully over the top without any spillover. I topped it with my chocolate frosting flavored with Hazelnut flavor (from The Spice House). It was very good.
On Friday I made rye sandwich buns.
On Friday I made rye sandwich buns.
I made nachos for a pre dinner snack, I piped refried beans onto tortilla chips, topped it with Mexican cheese and popped it in the oven, convection bake at 450 degrees, for a few minutes. Also made a boneless pork roast and mashed redskin taters.
Rascals, I used fresh brewed decaf coffee for all the water the recipe calls for. It's not something I do often, just when I feel like making a darker loaf. I don't detect any flavor difference when doing that. In addition, or sometimes without using the coffee, I have used a level tablespoon of unsweetened cocoa. This does affect the flavor of the bread, gives it a very subtle chocolate note. Again, that is not something I do often.
Today I made salmon patties, I haven't had those in a long time. Have enough left for tomorrow's lunch.
Thanks Baker Aunt. It looks like something I can do. I've never made crackers before. I'm putting it on file on my to do list.
BakerAunt, I don't have that, and yes, I would appreciate it if you post it.
I've baking my pizzas at 500 degrees, I use the parchment from KAF, I pull it out after 2 minutes, you can see from the baked pizza pic I posted, it gets toasty after 2 minutes.
Sometimes I make a simple sauce out of tomato paste, I thin it out to the desired consistency with water, put a little garlic powder and oregano in it and sometimes a teaspoon of olive oil. It comes out pretty good.
