RiversideLen

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  • in reply to: Egg Prices #45466
    RiversideLen
    Participant

      Glad you got a such a hot deal, Navlys. If the egg police come knocking on your door, you don't have to answer it!

      in reply to: What are you Baking the Week of February 2, 2025? #45465
      RiversideLen
      Participant

        I finished the last of my rye bread at breakfast this morning so I'm making a batch of rye/wheat/semolina buns. I'm just waiting for them to rise up and then into the oven.

        I changed up the proportions of flours because after I measured out the semolina I had just a little left in the container and I wanted to use it up. So I used about an additional one and a half ounce and reduced the bread flour by an equal amount.

        in reply to: What are you Cooking the Week of February 2, 2025? #45463
        RiversideLen
        Participant

          I had turkey breast, green beans and carrots, and noodles.

          in reply to: Egg Prices #45455
          RiversideLen
          Participant

            I just read about the egg theft. I wonder if the thief had a customer already lined up, like a restaurant chain or retail store.

            I think the Waffle House fifty cents per egg surcharge is excessive. But they'll probably get away with it.

            $12.98 for an 18 pack sounds excessive too, sounds like they're taking advantage of the situation.

            in reply to: What are you Cooking the Week of February 2, 2025? #45451
            RiversideLen
            Participant

              I roasted a small boneless turkey breast, had it with green beans and carrots.

              in reply to: What are you Cooking the Week of February 2, 2025? #45446
              RiversideLen
              Participant

                That looks delicious, Joan, I can almost taste it!

                Last night I had the leftover chicken breast, mashed potato and broccoli.

                in reply to: What are you Baking the Week of January 26, 2025? #45440
                RiversideLen
                Participant

                  One of the secrets I've learned from you Len is that oil as an ingredient helps keep bread fresher longer. I made the connection with how well your Rye, Semolina, and Whole Wheat buns hold up. I've actually increased the oil a bit in some breads I bake and noticed the same result. Of course, I'm also using buttermilk, but the additional oil helps.

                  I'm sure you're right, BA. I recall from when muffins were popular, one of the TV bakers attributed oil instead of butter as the key ingredient that made her muffins better. And I think the protein in milk/buttermilk plays a big role too. Some years ago another cooking/baking site had forums and one guy said he uses Crisco as the fat in bread as his experience was that nothing else he had used made the bread more tender. I haven't tried it but might someday.

                  in reply to: Egg Prices #45433
                  RiversideLen
                  Participant

                    I paid $5.29 for organic omega 3 eggs from Whole Foods today. This egg has always been a premium price, although not the highest, Whole Foods carries some from smaller producers that cost more (they also have lower cost options). When I bought this egg 2 weeks ago, it was also $5.29 then. I checked my orders from a year ago (I order online so I have access to that) and I paid $5.49 back then. While not significant, it went down a little.

                    I wonder too, if the tariffs on Canada will put upward pressure on egg prices and other foods. I look at the country of origin on packaged food items and see that a number of them come from Canada. I think we all know from experience, when the price of one brand goes up, all the others are likely to follow.

                    eggs

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                    in reply to: We have tomatoes on the hydroponic garden! #45429
                    RiversideLen
                    Participant

                      Sounds great, Mike!

                      in reply to: What are you Cooking the Week of February 2, 2025? #45428
                      RiversideLen
                      Participant

                        It looks delicious, Joan. I'd like to have an air fryer; I just don't have the counter/storage space for it.

                        Tonight I cooked a couple of boneless chicken breasts in a skillet, had it with carrots and green beans and bread. Enough chicken left for tomorrow.

                        in reply to: What are you Baking the Week of January 26, 2025? #45408
                        RiversideLen
                        Participant

                          Thanks all! I'm not big on frozen bread, I tend to ignore it once it goes in the freezer.

                          in reply to: What are you Cooking the Week of January 26, 2025? #45406
                          RiversideLen
                          Participant

                            I'm glad you had a great week, Joan.

                            Tonight I had a hamburger and chicken vegetable soup.

                            in reply to: What are you Baking the Week of January 26, 2025? #45398
                            RiversideLen
                            Participant

                              Thanks BA & Navlys. I didn't use caraway seeds, so it doesn't have that classic flavor but still it tastes pretty good. The texture is good and has some chew to it. It's good toasted or grilled. The problem with my rye bread is that it doesn't stay fresh as long as some other breads, probably because it uses water instead of milk, so I have to hurry up and eat it, a task that I'm well suited for.

                              grilled-sandwich

                              That was lunch, grilled cheddar and turkey.

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                              in reply to: What are you Baking the Week of January 26, 2025? #45392
                              RiversideLen
                              Participant

                                Today I made a loaf of Rye Bread. It's the recipe I have posted here except I used molasses instead of honey and subbed 3 ounces of semolina for an equal amount of bread flour.

                                rye

                                It's fresh out of the oven so I haven't sliced into it yet.

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                                in reply to: What are you Cooking the Week of January 26, 2025? #45391
                                RiversideLen
                                Participant

                                  Joan, that sounds like a feast!

                                  Tonight I had a burger, roasted potato and brussels sprouts.

                                Viewing 15 posts - 121 through 135 (of 2,390 total)