[skeptic7]

wonky;
The cinnamon rolls sound great. How many are you making?

[skeptic7]

Mike;
How do you deal with recipes that call for brining foods? America's Test Kitchen seem addicted to the procedre. I mainly ignore it. I look at recipes that call for coating beef or chicken with kosher salt a day before roasting and just skip the procedure. I had a recipe that called for grinding juniper and fennel and allspice and peppercorns and rubbing that on a beef brisket. This was actually quite tasty but the flavors didn't penetrate very far in. ATK claims that brining makes meat more juicy.

[skeptic7]

S-Wirth;
Thanks for bringing up this thread for me. I remember some of these recipes from the Baking Circle. I especially like the pumpkin cookies and cream cheese frosting. I am looking for something savory, not sweet for the rest of the pumpkin, and something that uses chunks of fresh pumpkin as a change from pumpkin puree.
I made two batches of pumpkin bread from frozen puree, one recipe is sugarless for a diabetic friend, and the other is sweet with honey and dried cranberries.

[skeptic7]

Happy Birthday!

[skeptic7]

I made a chunky pumpkin pie last night. This is a recipe that I got from the internet and which called for a quart of pumpkin sliced up like an apple pie. I used a oil based pie crust that is my normal go-to recipe, this turned out very well with a pretty double crust. If I can find the recipe again I'll add the URL so everyone can see it.
It was great! next time I'll use a little less sugar and add some powdered ginger to the spices. The pie was just a little too sweet.
This used half of a small pumpkin I bought from the farmer's market in late fall -- a very pretty pumpkin with a speckled skin and the size of a medium pie pumpkin,
Does anyone have a good pumpkin recipe? My favorite solid pumpkin soup recipe calls for pumpkin and onions and chickpeas and good curry.

Here is the URL to the recipe for chunky pumpkin pie. I left out the water and the vanilla and the butter.
https://www.chowhound.com/post/egg-dairy-free-pumpkin-pie-280888

• This reply was modified 7 years, 2 months ago by skeptic7. Reason: Added URL to the recipe

[skeptic7]

I made whole wheat date scones on Tuesday. I also melted the last of my dark chocolate and made chocolate pecan bark. Half of it turned out fine, the other half is soft. It had hardened too fast and I couldn't get the pecans imbedded into the chocolate, so I put it in a warm oven. The chocolate softened enough to let the pecans sink in, but when it cooled down it ended up soft.

[skeptic7]

Saturday I tried making carrot rosemary scones. I took my standard scone recipe and added two cups of grated carrots. Very orange and far too moist. I'll have to try it again with less liquid -- probably start by leaving out the honey for a more savory bread. I was able to add two cups of diced apple to the scone recipe without any other alteration so I thought I could do the same with grated carrots, I guess the carrots release more liquid into the batter.
It was a nice bright orange and tasted fine, a little overly sweet.

[skeptic7]

Aaronatthedoublef;
Thats a lot of pizza dough! How many pizza's will you make?

[skeptic7]

DO you have a link to the basket weave? Also the round braided challah?
If I come to hate the Cloche or find it boring, I'll be glad to mail it to someone. Wonky do you live in the continental US?

[skeptic7]

BakerAunt;
On quickbreads I use 1/2 tsp baking soda to 1 cup of buttermilk -- thats the amount I found in a northern cornbread recipe when I first started using whole wheat flour for quickbreads.
Do you every use baking soda with yeast breads to counteract the acidity? I've added sugar or honey when I think the bread is going to taste too sour.

[skeptic7]

Riverside Len;
How do you cook a beef round? Isn't it tough without the fat found in chuck? I've cooked Eye of Round but not the other cuts.

[skeptic7]

BakerAunt;
The lemon-pecan biscotti sound wonderful! I had hoped to cook yesterday but I didn't have time.

[skeptic7]

I use buttermilk a lot on quick breads and a little bit on yeast breads. I don't think buttermilk needs to be scalded, the culturing seems to take care of the enzymes that cause problems. I try to limit the buttermilk in yeast breads to 1/2 the liquid -- advice from Laurel's Kitchen Bread cookbook, said that using all buttermilk would make the bread too tender and soft to rise properly. However I didn't confirm this with an actualy experiment.

I notice a change in taste from using buttermilk in yeast breads but I like it. Its just slightly sour. I don't notice a change in quick breads.

[skeptic7]

I made Mediterranean White Bean and Vegetable soup with Fennel from "366 Delicious Ways to cook Rice, Beans and Grains" by Andrea Chessman This is a very tasty soup but the vegetables dominate the soup, with the beans an after thought. I made this with out any salt, but it tastes best with a grilled cheese sandwich or cheese pizza to add salt and fat.

I cooked this in two parts in the slow cooker, first cooking the beans and then heating it up with the vegetables and herbs.

[skeptic7]

BakerAunt,
The Laurel Kitchen Breadbook has the opposite problem. They were saying that one problem with kneading the dough well is that it tended to mellow the whole wheat flavor, also the flavor could be lessened by adding an acid ingredient like buttermilk. I liked a more mellow flavor and made a concerted effort to be sure my dough was well kneaded.

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