[RiversideLen]

Your lentil soup sounds delicious, BA.

I had leftover chicken stew with brown rice.

[RiversideLen]

I made chicken and Italian sausage stew in my Dutch oven. It's pretty simple but the sausage perks it up, it came out real good.

[RiversideLen]

I made a chicken patty melt on rye, had it with butternut soup and a small salad.

[RiversideLen]

Interesting. It reminds me of a stiff pancake batter.

[RiversideLen]

I made butternut squash soup in my shiny new Dutch oven, it worked out real good. I seasoned it with a little salt, pepper and allspice. Blended it with my stick blender and then added some instant potato flakes to thicken it. It tasted really good. Had it with some leftover pork roast and rye bread.

[RiversideLen]

I made some guacamole and am going to have leftover bbq pork and guac tacos.

[RiversideLen]

Thanks everyone, I see some grilled cheese sandwiches in the near future!

[RiversideLen]

I'm making rye bread today, my variation of Old Milwaukee Rye from food dot com. I used to make this bread all the time, both as a loaf and as sandwich buns, but I haven't made it in several years. I was thinking about making it my shiny new Dutch oven but I've chicken out, I'm going to bake it on a stone. I was on Youtube and looked at various Dutch oven breads and I'm just not sure about it now, I'm not sure if this is the right recipe for a Dutch oven.

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The bread is out of the oven and it looks good, I probably won't slice into it until tomorrow.

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[RiversideLen]

I made a pork roast on the BBQ today, had it with rice and asparagus.

[RiversideLen]

Correction, I meant to say "I'm not sure I trust them". It's not possible fake reviews I'm thinking about but what kind of bakers are using it and how often. Almost any mixer will handle a cake mix but many of the cheaper ones falter with more serious tasks, like kneading dough.

[RiversideLen]

I had never heard of it. I checked it out on Amazon. You really get a lot for the money and that makes me wonder how they do it at that price. According to a Amazon reviewer, it's made in China. It has a lot of positive reviews, but I'm sure I trust them.

[RiversideLen]

Yesterday I made KAF's Ultra- Thin Pizza Crust. I cut the yeast in half, reduced the salt and cut the olive oil in half. The dough rolled out incredibly easy. I let it rise a bit after I rolled it out so it wasn't so thin. The recipe makes 2 pies and I think for tonight's I won't let it rest after I roll it out, I want to see just how thin it's supposed to be. I topped it with leftover pieces of pork roast and thin sliced onion. It was pretty good.

[RiversideLen]

I really didn't know what a bread cloche was so I researched it a little and that led to the Dutch oven option. Obviously, you can do a lot more with a Dutch oven although it might not replicate a cloche exactly. I looked at Dutch ovens on Consumer Reports and see they tested Dutch ovens and one of the tests was bread baking. The expensive Le Crueset did a decent job with that but the much cheaper Lodge enameled cast iron did better. However, the Le Crueset out performed the Lodge in other areas. I thought about it and decided it would be nice to have a Dutch oven for a variety of tasks so I ordered one. I almost bought the Le Crueset but the price of the Lodge kept tugging on my value mindedness at about $300 less. So I ordered the Lodge for about $65. While the primary reason for getting it is not for bread baking I do want to give it a try. Since now I know you're suppose to uncover it about halfway through, it will be easy to test it for doneness. I like the idea of using a parchment paper sling.

[RiversideLen]

Just curious about this, when you bake bread in a cloche or a Dutch oven, do you start it in a cold oven and do you adjust the temperature and time?

[RiversideLen]

I made mac & cheese from the Jenny Can Cook site. The recipe calls for shredded cheddar, I used half mac & cheese blend from Kraft and half Valetta. It's easy enough, doesn't use any butter and it came out ok. I had it with a bbq pork sandwich.

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