RiversideLen
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I was switching back and forth between the baking show and the BLACKHAWKS. So I saw some and missed some. I didn't think it was a bad show although I'm really not a fan of cooking competition shows, I'd much rather watch the how to shows.
I baked Pumpkin Spice Bars. I have the recipe from Food dot com but it's identical to
Pumpkin Squares
Submitted by debbin on March 12, 2007 at 8:36 pm that is posted here except I didn't frost them. One change I did make was to reduce the sugar a bit and substituted a half cup of buttermilk for a half cup of oil. It came out great.Happy Thanksgiving everyone!
I am usually careful about buying gadgets, not because I'm not intrigued by them, but because I have limited storage space. My biggest regret is buying the Spiralizer for the KitchenAid stand mixer. It works alright but I have found little practical use for it.
You can drizzle a little sesame oil on the rice once it's cooked.
I hate when they do that. I remember when a yogurt cup was 8 ounces, now it's 6 or even less. What am I supposed to do with 6 ounces? I stopped buying them when that happened. Now I either buy the 32 ounce carton or the 7 ounce Greek style. I remember when a large jar of pasta sauce was a quart, 32 ounces, now it's 24 or less. Remember when the standard size of coffee was a pound? Now it's down to 11 or 12 ounces. I could go on and on (and I often do, lol). Just goes to show how old I am, lol.
I use the baking stone only for pizza. A stone is supposed to pull moisture out of the dough which makes for a crisper crust. Plus, I have never been satisfied with the pale crust bottoms I get when I use a pan. I only put it in the oven when I am going to use it. For a stone to work it has to be properly preheated. So if you would to put a cake pan on the stone and it hasn't been properly preheated I can understand how that would lead to a longer bake time and thus a drier cake. Also, the stone has a lot of mass which means it is robbing heat from the oven until it is thoroughly preheated. That contributes to longer preheating time and uses more energy.
My curiosity got the better of me so I looked it up on Wikipedia. They report that because the leaves remain very stiff even after cooking they do pose a risk of scratching the digestive tract or even choking if eaten whole or in large pieces.
Thank you CWC, I saw that.
The Spice House sells bay leaf powder so I'm sure there is nothing unsafe about eating it. I always thought the reason for removing the leaf is because it never gets soft, so it would not be pleasant to have it in your mouth.
Italiancook, maybe you could strain the soup?
Thank you Cwcdesign! It feels pretty good but I don't know if it's fully sunk in yet. A feeling of relief too because I fully expected this since the start of the baseball season this year. But post season is an unforgiving bumpy road that often takes down the team with the best record. So I was kinda tense throughout it.
Where I live the streets are narrow and dark and tree lined, we have no street lights except for the occasional gas lamp. And a number of people decorate for Halloween. So it's a neat place for the kids. We didn't get a lot of neighborhood kids, some of course. But then the kids from the surrounding villages and towns come in by the van full. This year wasn't the most but not the worse either. I had a 100 count box of tootsie roll pops which I gave to each little goblin along with some other candy. I gave away all the pops so we had over 100 little tricksters. I kept the Butterfingers and Nestle Crunch bars in reserve and I didn't get into that. All in all, not a bad showing.
I received a big box last week as well, it made my day! I made a lemon cake. I'm going to do a "squeeze and freeze" on a number of them tomorrow.
Oh, and by the way, did you notice the CUBS WON THE WORLD SERIES!!!!!!!!!!
I've done the eye of round @ 500 degrees, it's a good way. But I think the America's Test Kitchen method is a little better. With the 500 degree method, you end up with a gray band of meat on outer edge. The AMT's method eliminates that, you end up with the same doneness throughout from edge to edge. The method is to sear the meat in a skillet first for a few minutes on each side, this is to give it some color. Then you roast it in a 225 degree oven until the internal temp reaches 115. Turn off the oven, do not open it, and wait for the internal temp to reach 125.
You really need a remote temperature probe to do it.
I find the final temp of 125 to be just a little too rare for me, so I leave the oven on until it reaches 125, then turn off the oven and wait for it to reach 135. But that's my tastes.
Try it once and see if you agree.
Thank you BakerAunt. I know I haven't been active here for a little while. Ah yes, the CUBS, it's been a wonderful season, actually the past two seasons. I thoroughly enjoyed the regular season but post season has me stressed, lol. I consider just getting to the World Series a major victory but I really want them to win it all. I have a sister in law in Toledo who used to live in Cleveland so naturally she is strong for the Tribe. In a few days one of us will be walking on air and the other will be bummed out.
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