[skeptic7]

The doming and then collapsing sounds like the oven temperature was too high. How did you test to see if the cake was baked long enough? What did it taste like?

[skeptic7]

I'll be passing through Vermont on Saturday/Sunday. I'm going to Quebec just on the other side of Derby Line ( right on the border ). I might have a little more time to play tourist. Is there anything especially fun near I-91? Last time I went on the west side of the state to see the Morgan Horse Farm. I've seen King Arthur and Cabot Creamery. I'd like to see Woodchuck but thats on the wrong side of the state.
Vermont is a great place. My first trip there I saw lots of covered bridges and visited a man who raised the great white pulling oxen. I think this trip I'd like to have lobster rolls. Can anyone recommend a place. I'm looking at you chocomouse.

[skeptic7]

I guessed correctly.

[skeptic7]

I'm feeling jaded. There isn't that much I want from King Arthur right now. Sometimes I think I want the wooden kneading board but then I try to think of a place to store it and the impulse goes away. I also admire the Askamura (sp) mixer but that is way too expensive.

[skeptic7]

Its wonderfully cool today and I made cheese pizza with mozarella, provalone and cheddar cheese.

[skeptic7]

I don't spatchcock chickens, I go the whole way and debone everything except the wings and part of the drumstick. It isn't that hard with a sharp paring knife. I then lay it flat on a rack and roast it. It cooks faster and more evenly and all the skin is nicely brown and tasty, with out undercooked white spots.
Now the time I did Turkey it was a messier job and required a proper boning knife for the joints. The smallest knife is the easiest to use, but I also bought a protective glove for my other hand after my first Turkey.
It helps to clean off the counter completely and cover with newspaper and then use the biggest cutting board available. I deboned the turkey and not only does it cook quicker and more evenly it is much easier to carve. The turkey bones make a nice low fat turkey broth too.

Debone chicken

[skeptic7]

I guessed correctly.

[skeptic7]

Good luck with your bread! I don't poke mine at all. But I am not doing the same focaccio recipe as the Blitz Bread so it will react differently. I pat or roll the bread out, then let rise and bake. Sometimes I sprinkle fresh rosemary on top.

[skeptic7]

I've made this cake before and it turns out well. I don't know why the egg doesn't cook but since it is already mixed in there is no worry about pieces of cooked egg seperating out. The only problem I had was when the oven temperature was too high, this was before I bought an oven thermometer.

[skeptic7]

I did blueberry gingerbread in my slow cooker yesterday. It turns out moister than baked in an oven but still good. There is a carmel overture to the bread as if the long cooking made the taste deeper. The blueberries have a more cooked and liquid texture than occurs when baked in an oven.

[skeptic7]

Its horribly hot today. I baked pizza with fresh tomatoes yesterday evening after a storm had knocked the worse of the heat off.
I don't know if I can cook anything today but I would really like an apple crisp. I'm trying to imagine cooking this in a crock pot, but the top would probably come out soggy. Am I wrong? Could I cook apple crisp in a slow cooker?

[skeptic7]

Chocomouse;

I am running the air conditioning anyway and just hoping the electric bill won't be too outrageous. I am also spending time in my basement which is cooler.

[skeptic7]

There are some really lovely things on that site. I wish I could afford the Ankasrum mixer or some of the pressure canners. I don't have a USE for them, but they look so well made.

[skeptic7]

The selections should have reference centigrade or fahrenheit units. I was correct but mainly by accident.

[skeptic7]

Chocomouse, that sounds like a great party. I am so glad that the weather cooperated with you and all the grand children could come.

I did blueberry scones again but it was so hot I baked in the slow cooker this time. I cooked it on high for 2 hours. It was only 160 degrees but a knife inserted it it came out cleanly. Its more moist than the recipe baked in a cast iron frying pan, and has a thinner crust.

I'm still working on my attic, which seems to have been going on forever. I wished I had tried to find someone who would be willing to do the air sealing and attic baffles for me. First I didn't think it would take this long, and second DIY means that you only have to deal with one person's dumb ideas.

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