Also remember that dinner is cooking and desserts are baking
I always thought baking was art?
Also remember that dinner is cooking and desserts are baking
Well the easy part is 1 pound of butter, 1 cup of sugar, 4 cups of unbleached all purpose flour and a pinch of salt. The rest is kinda involved. As briefly as I can: cream butter and sugar together. Make sure it all stays cold. Add flour and salt and form dough. Roll about 1/2 inch thick in rectangle (after 30 years, I still don't get the same dimensions twice in a row!) and mark off in 1"x2" pieces. Use a fork and prick each piece 3 times. Refrigerate dough at least 1/2 hour. (The tricky part is getting it into the refrigerator! I rollout on wax paper and transfer with a pizza peel) Preheat oven to 325F. Break apart pieces onto sheet pan. Place in oven, immediately turn temp down to 275F and set timer for 30 minutes. Cookies are ready when the tops are the color of light sand and the bottoms are lightly golden. Cool on a rack and store in airtight containers.I don't suppose you can share the recipe or that. Shortbread is one of my all time faves.
LaFinDuMonde said:It's cold here in New England, time for some comfort food! Homemade chicken pie, roasted garlic mashed potatoes, and peas with panchetta.
I've been wanting to try fermenting pickles. Could I bother you for your recipe/process?
I've never got mine to give up enough liquid to cover itself. I usually ad a bit of bottled water.
I've never got mine to give up enough liquid to cover itself. I usually ad a bit of bottled water.
Did you weight it down?
Always. Place some cabbage, pour some salt, pack it. Place some cabbage, pour some salt, pack it.
Then on top I usually place a Ziplock filled with water.
The crock I use is actually a Walmart glass cookie jar thing, and the opening is narrower than the inside. I'd like to get a small crock that has straight sides, but they are expensive and usually pretty large.
I need to get in a pottery class and make my own.
Next time you make it try giving the cabbage a nice massage with the salt. I kind of squeeze it.
I am limited due to being in Afghanistan...... But I try Hard!
Pinto Beans, Dutch Oven Cake and Dutch Oven Cornbread!
looks good! Thanks for serving!
Dude! If this is what you do while limited, I'd love to see what you could do without limitations! Thank you!
After spotting my poor unloved wok in the basement a few weeks ago I thought my small 6" burner would be the ticket as my stove is underpowered for wok use and I would try it out in the spring.
Well spring came early, 72F today! I need to brush up on my techniques but I will present shrimp with snow peas
After spotting my poor unloved wok in the basement a few weeks ago I thought my small 6" burner would be the ticket as my stove is underpowered for wok use and I would try it out in the spring.
Well spring came early, 72F today! I need to brush up on my techniques but I will present shrimp with snow peas
Cheesy_Goodness said:Stir frying has become my preferred method of cooking veggies...except maybe grilling
I wanted some curry on Saturday but wanted to use some pizza dough I had in the fridge. I don't know exactly what you would call it, but here are the unholy results.
The curry was onions, tomatoes, chick peas and sweet potatoes.
I gotta say, it was surprisingly delicious.
There is so much awesomeness in this thread!
Passed: is that just parmesan topping your tetrazzini?
I love stir fry, but I always try to complicate it. I need to go back to the basics, and I'm starting with snow peas and shrimp!
Sounds really good and just like we'd have at this old fashioned house.Dan said:I didn't take any pics but yesterday we had a what I consider an old fashioned Sunday dinner. Pot roast in the crock pot with carrots, whole red potatoes, quartered onions, and button mushrooms. Seasond the beef with just some garlic powder and pepper, seared it in a hot skillet, laid it on a bed of onions and carrots and whole garlic cloves and a few bay leaves in the crockpot, covered it with more onions and carrots, added the potatoes and mushrooms and tossed in a pinch of two of sea salt. Added a cup of red wine and cooked it for about 6-7 hours. Made gravy with the juices and served with warm dinner roles. It came out really tasty. Savory. The beef was soft and juicy and the veggies although soft had just enough resistance in them to give a nice mouthfeel. No leftovers.
Yesterday I made a huge lasagna. Leftovers for dinner tonight!
You would not have to contend with those cold leftovers if that was here at my house. Man that looks awesome!
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