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I very rarely eat red onions. I had a recipe that called for them earlier in the year but that was the first in several years. What is the advantage of red onions over white and yellow? Are the sweet like Vidalia onions?
It was almost miraculously cool yesterday. The whole day was in a very light drizzle and completely overcast and the high temperature only reached about 77 degrees. It would have been a nearly perfect day to cook.
I baked the "Wacky Cake" or "One- Pan Cake" in chocolate for a friend's birthday. I wanted to present her a beautiful if tiny frosted cake, but needed to run the cake over to her soon after it was baked. She got the cake, and a small jar of Nutella so she could frost it herself. I haven't heard back on how it tasted and if the center was cooked. It had a decided dip in the middle and I gave it an extra 5 minutes in the oven. A knife test and a thermometer seem to show it was cooked.The texture is more like gingerbread. It is slightly more crumbly than a all wheat gingerbread but I don't get any of that subtle crunch I expect out of a cornbread. I have some baked beans and will try it together.
I wonder what Boston Brown Bread would be like with a little ginger added? The lack of rye flour is making this test currently impossible.I was torn between making cornbread and gingerbread, then I looked around on the internet and found a recipe for a cornmeal gingerbread. Its like having a Yankee style cornbread only with molasses and ginger. I converted my favorite cornbread recipe and added candied ginger and fresh ginger as well as dried ginger. I cooked this for 3 hours in the crockpot and it was wonderful!.
I got it.
Missed this.
got it!
I ran into an article that said the contact tracers are running into problems with people who aren't cooperating. New York City used supenas to force people to give the names of the people that they had talked to at a party. Also a number of groups doing contact training are confused and disorganized and lack enough experience.
How much does 50lbs of flour cost? How do you store it? Can you just drive up to the King Arthur store and buy it, or is this a special order? I go through a decent amount of flour a year, but I would find it hard to store more than 15 lbs in the freezer. At the moment I have 5 lbs of white flour in the refrigerator because I don't really have space in the freezer.
Chocomouse thats a very good idea. I'm sure it would be beautiful.
I did a Spinach Pizza yesterday. I'm eating it with Marcella Hazan's tomato sauce which I had made last week and had some left over after eating it with pasta and foccacio bread. This is the can of tomatoes, 5 tablespoons of butter, and an onion recipe. Its very rich and flavorfull but has almost too much butter. It works very nicely with a fairly healthy low fat pizza.
I was looking at the things with the old Logo and trying to see if there was anything I wanted. The old Logo is of course on all the cook books.
I don't like the new logo -- its boring and boring --, I prefer the old one which has more color and life.
I did blueberry scone yesterday. This time I didn't underbake it! its tasty but a little tougher than I would like.
I got it. But I didn't know that spring onions were not the same as green onions.
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