skeptic7

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Viewing 15 posts - 646 through 660 (of 1,242 total)
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  • in reply to: Daily Quiz for March 2, 2020 #21848
    skeptic7
    Participant

      I don't really like the idea of storing unshelled eggs so long. I like to think of the shell as protecting the eggs until I am ready to eat it.

      in reply to: What are you Baking the week of February 23, 2020? #21727
      skeptic7
      Participant

        Somehow I didn't notice that Fat Tuesday was the last Tuesday until two days later. I had dreams of baking a King Cake or Cinnamon Rolls or something else deliciously decedent. As it was I had a dental appointment and just warmed up leftovers.
        Now its the Easter Season I'll have to look up my Hot Cross Bun recipes. The best recipes take a lot of time and kneading.

        in reply to: Would an Oil Crust Work for a Galette? #21707
        skeptic7
        Participant

          Congratulations. Do you like the way the microwave treated the kale?

          in reply to: What are you Baking the week of February 23, 2020? #21692
          skeptic7
          Participant

            The pie sounds very tasty. Does it look anything like a mincemeat pie?

            in reply to: Daily Quiz for February 27, 2020 #21691
            skeptic7
            Participant

              I looked up "chiffonade" on the internet. I wasn't sure of the word.

              in reply to: What are you Cooking the week of February 23, 2020? #21662
              skeptic7
              Participant

                I did a soup last Sunday which was very different from Mike's. It took much less effort and was only a single stage process. I cooked it in the slow cooker overnight. This was a lentil and vegetable soup based very loosely on Cook's Illustrated recipe.
                I wanted to try something a little different so I used parsnip and fennel as well as carrots and onions. I used Trader Joe's Tomato Sauce -- this was an accident I was looking for a can of salt free diced tomatoes, and I seasoned with a teaspoon of whole cumin and a teaspoon of whole coriander. This turned out thick and rich and tasty after being cooked overnight.
                By itself its a little too spicy but goes well with grilled cheese sandwiches.

                in reply to: What are you Baking the week of February 23, 2020? #21661
                skeptic7
                Participant

                  I did a Rosemary Focaccio bread on Monday. My Rosemary went through the mild winter very well, although one variety is notably paler in color. This one has also been flowering which I hope is not a reaction to stress.
                  I gave it to a friend and have not heard back on how well she liked it. Focaccio is my "not much kneading" bread since it is so well hydrated. It does need kneading to prevent wet and dry spots in the dough. This time I patted the focaccio into the pan, let it rest for around an hour, then sprinkled on the rosemary and pushed the foccaio into the corners of the pan. I had to oil the top of the dough to prevent my hands from sticking, but doing it this way, pushing the rosemary into the top of the dough kept the rosemary from falling out after it was baked. I let the dough rise for another couple of hours before baking.

                  in reply to: Daily Quiz for February 26, 2020 #21660
                  skeptic7
                  Participant

                    Missed this.

                    in reply to: Adventures in Steam #21590
                    skeptic7
                    Participant

                      Mike;
                      I eat a lot of cold pizza for lunch particularly on hot days. I can make a 10 inch pizza, eat a quarter fresh and cut the rest up. 2 pieces fit into a sandwich box and makes a nice lunch either cold or microwaved luke warm until the cheese is just barely melted. If either of you enjoy left over pizza, making pizza is totall worthwhile for two people -- or you could just refrigerate an unbaked pizza and cook it for another meal.

                      in reply to: What are you Baking the week of February 23, 2020? #21568
                      skeptic7
                      Participant

                        Muffin recipes seem to suffer from ingredient creep -- they were originally a type of plain bread then gradually more sugar and fruit and butter were added to the recipes. I hated when Martha Stewart started popularizing recipes that started with creaming butter and sugar together instead of using melted butter. I always thought creaming butter and sugar was reserved for cakes, while muffins were meant to be thrown together quickly.
                        Joy of Cooking 's muffin recipe has 1 3/4 cup flour to 1/4 cup sugar which always seemed plenty sweet to me.

                        in reply to: Adventures in Steam #21564
                        skeptic7
                        Participant

                          Aaron;
                          How old are your kids? I didn't start eating whole wheat until I was an adult and my taste buds had dulled enough that I didn't mind bitter things like brussel sprouts. I buy my sandwich bread at Trader Joe's, I bake scones and rolls and pizza and other things that I can only make.

                          in reply to: Daily Quiz for February 24, 2020 #21563
                          skeptic7
                          Participant

                            The first time I ran into a shrimp with heads and legs and tails, was when I was 9 or 10. I just looked at it and looked at it and decided to give it to my mother. This was at a Chinese Student Potluck in Iowa and was considered a rare treat -- it was hard to get any sort of fish much less whole shrimp.
                            I know eat it quite happily but prefer if someone else has done the cooking.

                            in reply to: WSJ article on low/no carb breads #21561
                            skeptic7
                            Participant

                              This seems ridiculous. If you can't eat carbs why are you even looking at bread substitutes. Eat vegetables, and meat, and cheese, and eggs. Serious carb free diets couldn't have most ripe fruits due to sugar content which would be horrible.

                              in reply to: Daily Quiz for February 23, 2020 #21551
                              skeptic7
                              Participant

                                I got this.

                                in reply to: What are you Baking the week of February 16, 2020? #21550
                                skeptic7
                                Participant

                                  Joan, I'm glad your husband is enjoying eating again. I hope his strength returns quickly.

                                  I did a bread based on Mrs. Cindy's Chocolate Cherry bread. I left out the cherries and use part buttermilk for the liquid -- about 1/2 cup buttermilk. I also sweetened with honey and increased the butter slightly. I also added a cinnamon swirl with brown sugar/cinnamon. I was thinking of Mexican chocolate when I planned this. This was placed in a normal loaf pan and let to rise overnight It was baked in a slow cooker for 3 1/2 hours till 190 degrees.
                                  I was very pleased with the bread its very chocolatey with a cinnamon after taste. Not too sweet and it had risenvery nicely indeed being light and fluffy. I gave some away and the receipients liked it.

                                Viewing 15 posts - 646 through 660 (of 1,242 total)