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  1. X

    NY Times bread recipe--what FUN

    bread pan choices Even though I love this easy crusty bread, the method of cooking it in this Dutch oven is what I love. last night I made a 2 # loaf of currant bread that had milk, a little honey , a little butter,an egg, and it was a really nice dough. I baked it in the 450+ oven in the...
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    NY Times bread recipe--what FUN

    I have found in experimenting with different pots that the clay seems to give me a better crust and a more even bake than my aluminum Dutch oven. My cast iron Dutch oven worked really well too, but I needed that in the upstairs kitchen.
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    NY Times bread recipe--what FUN

    pots to use I have finally settled on my favorite pot to cook this in. My clay chicken cooker. It's perfect, makes an oblong loaf that we like for sandwiches as well as slices for the toaster. That along with using my thin silicone baking sheet to place it on and then leaving it on that and...
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    Do Any of You Like Drinkable Yogurt?

    kefir Here's the deal on kefir. It's a soured milk that is made with a culture that grows easily at room temperature, 60-75, not like yogurt which needs to be 100-110 to develop. It comes from Eastern Europe and Russia as well as probably other places. Its use was , as with other fermented...
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    Are you a Bowl Freak?

    Recently I visited with a friend whom I hadn't seen for a year or so. She had just gotten back from 6 weeks in France, Belgium and Netherlands, where she and her husband did a lot of antiquing! She brought back a couple more bowls, as which point her husband, also a great collector but of...
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    What are you baking today?

    baking containers for NYT bread Actually look at yard sales for one of those clay bakers for chicken. They work wonderfully, and what with using my silicone baking sheet just lifting the dough into the heated clay pot, I've had nothing but success with NYT recipe. Actually I've been using...
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    I REALLY wish I liked Slow Cooker Meals

    I find it interesting that you say your meats come out dry. What are you cooking for meats. As I mentioned above, chicken ends up in pure delicious broth, bone-in ham has plenty of juice which exudes out and the ribs I do are also juicy, I haven't had that experience. Try putting in tomatoes...
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    NY Times bread recipe--what FUN

    I have yet another trick I've done. Using the silicone sheet, I sprinkle it with a little cornmeal, pour the dough on it, and then take two opposite edges and bring them together and pull them up until it forms a cradle. Take a clip and hold the edges together. Then when you place the bread...
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    ISO Scandinavian recipes

    scandinavian foods The latest issue of Eating Well has a lovely section with Danish Recipes. The were great adaptations of the kinds of things I ate over there. Do make the Rutgut mit flude.
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    NY Times bread recipe--what FUN

    Now one more llittle trick that helps. I have those thin silicone sheets that come from the kitchen stores in 2 in a roll. I use them for all my cooking and baking sheets, and they have lasted for 4 years so far. Well, after doing the baking paper route for letting the bread rise and then...
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    Thinking about a pressure cooker

    pressure cooking After reading and posting on this thread this afternoon, I got out my pressure cooker , stirred up the Boston brown bread put it in 4 soup cans, steamed it for 15 min. and pressured it for 30 min. at 15#. We're getting ready to break into one of the four loaves. Boston brown...
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    ISO ways to cook squirrel

    squirrel Besides all of the above great recipes, Brunswick stew is not authentic unless it has several squirrel in there along with the other meats. There are many Brunswick stew recipes you could find on line .
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    Thinking about a pressure cooker

    I've had several pressure cookers over the years. Mirro at first and then big ones for canning quarts (meat) and now I got the Fagor which comes with two bottoms. It really has taken the guessing out of that little bobbing stopcock. I used to use mine a lot more 40 years ago, but then...
  14. X

    TNT Chocolate Martini

    with a little orange I make mine like that too but my favorite variation is to add a splash of orange liquer (mine's homemade but use what you have as long as it's good quality) and then garnish with a homemade dark chocolate covered candied orange peel for a swizzle stick. Ohhhhhh!
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    Home made yogurt

    yogurt making Because yogurt is a culture and you're inoculating the milk with the culture, you really only need about 1/4 cup of yogurt for a quart of milk. It's about the same as when you make creme fraiche. Just enough to get the culture of bacteria going and the right temperature.
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    I REALLY wish I liked Slow Cooker Meals

    crockpot cooking I love slow cookers! One of our favorite comfort foods is country spare ribs which I cover with homemade sauerkraut and stuff a few potatoes in under the sauerkraut. Cook on low for 6 or 7 hours. Another thing we love is just to put in a chicken and let it cook all day. It...
  17. X

    What are you baking today?

    what I baked today Well, I made 2 big loaves of ww bread, with flour I just ground. I've been using the great idea of baking it inside the Dutch oven for all my bread. Made a 1# loaf to give away and made a 2 # loaf for us. Already had to cut into it and make reuben paninis for supper with...
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    Help Choosing A Grain Mill

    milling your own I've been milling my own flour since 1966. For years I had a stone grinder, back when they didn't have good designs. It was very inconvenient. Got it from Utah, but it lasted for 35 years. It took 30 min. to grind 5 # of whole wheat. And yes, I even had a Corona Hand Mill...
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    Freezing mushrooms

    how to determine oak stump mushrooms Well, I wouldn't pick them unless you have someone who's a mushroomer and has picked them before. I think that's the best way to learn mushrooming is from somebody else. Even morels have "false" morels that some people are allergic to.
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    Broccoli salad and no bacon!

    I had left over steamed broccoli from supper. So I mixed up a quick broccoli salad that can marinate in the fridge til tomorrow. Well I used the broccoli, half an onion from the fridge, 1/2 c celery, 1/2 red sweet pepper, some toasted almonds (instead of peanuts) , some dried cherries, a...
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    Sun-dried tomato question

    ditto on drying the descriptions of drying are how we do them, but in years past we used to have so many tomatoes, that we'd dry at least a bushel. One year there were so many I ended up drying 4 bushels. Most of them I dried to very crispy and then pulverized them in the blender (no...
  22. X

    Freezing mushrooms

    hunting the elusive Well, I'm surprised someone will let you come with them. Veteran hunters hardly ever let other people know where they look. Another place that's usually got morels is in an old apple orchard.
  23. X

    Freezing mushrooms

    morels good luck finding enough to dry or freeze. Those babies are elusive and unless you're having great luck or know what you're doing, your chances are slim to none.
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    Home made yogurt

    cost actually , you only need a quarter cup of culture. Then you can keep using that much out of the new batch. You can keep this up for at least 6 -8 batches or more. The Adelle Davis yogurt recipe is very thick because of the extra milk protein added with the canned milk. You could also...
  25. X

    Freezing mushrooms

    freezing mushrooms The mushrooms that I freeze around here are the oak stump mushrooms gathered in the fall. I get plenty (sometimes a couple bushels) so I just wash them , and pack them in plastic freezer bags. When I thaw them, I just lest them drain, and then sautee them in butter and...
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