Apple pie.....
What did I cook this weekend.....
- Thread starter Melana
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Very nice, I've always have had an issue with pastry crust, I like the identifier 
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Fancy lookin pie there! We got one of those lil amish machines that peels,cores,& slices the apple all at once. Cut that spiral sliced now naked apple in half,& start pilin them up with seasoned sugar.
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unionrdr said:
See, I don't like using those to cut the apples for pie.... I have one. The slices when uneven create a better filling IMHO.
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Sourdough
Straight white or do you use a mix? pretty!
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Straight white today. The liquid was a bit of extra wort I ran through my MLT yesterday from my brown.
That looks great, Melana. I bake bread, but its become infrequent, like once-a-year-infrequent. If you'd like to share a bread recipe, that would be great. Do you keep a sourdough starter going? How do you do that?
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Thanks!
I do keep a starter going. Most of the bread I bake is made sans recipe. Send me a PM with your off forum email and I'll send you the document I put together regarding keeping sourdough.
I do keep a starter going. Most of the bread I bake is made sans recipe. Send me a PM with your off forum email and I'll send you the document I put together regarding keeping sourdough.
Oh, those are beautiful. I have such a huge crush on you! :cross:
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Yooper said:
gratus fermentatio
Well-Known Member
Awesome looking pie & bread Melana! That pie has my mouth watering, right now the best I can do to satisfy my tastebuds is a cuppa & cinamon/apple oatmeal.
Do you serve your apple pie with a slice of cheddar cheese?
Regards, GF.
Do you serve your apple pie with a slice of cheddar cheese?
Regards, GF.
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No, I'm not a fan of cheese with my apple pie. Any visitors are welcome to it (i've always got some Cabot Super Sharp on hand).
I made Zuppa Toscana (Ala Olive Garden) for the wife when the kids and I made a run to Indiana for the Feast of the Hunters Moon this weekend. I also made a crumb top apple pie. No pictures.
Yesterday made Beef Veggie soup the cheatin way. (Canned veggies were on sale!) But at least I used real potatoes...
Yesterday made Beef Veggie soup the cheatin way. (Canned veggies were on sale!) But at least I used real potatoes...
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Sounds yummy!
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Nice!
Pretzels!
First attempt, more of a hard pretzel then i planned, but i have the other half of the recipe in the freezer so I have another shot.
First attempt, more of a hard pretzel then i planned, but i have the other half of the recipe in the freezer so I have another shot.
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How did you do them?
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I use baking soda and do hear those reviews about lye
Tried this,http://penniwisner.com/online-recipes/homemade-sourdough-pretzels/
I wasn't watching close enough, doing other things, not a bad flavor. i will see on the other half.
I wasn't watching close enough, doing other things, not a bad flavor. i will see on the other half.
So we have pretzel experts on here, I want your recipe!
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;-)
boydster
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The first pretzel recipe I ever made was from the Food Network and I still stay pretty close to it because they come out great: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html
I use bread flour instead of all purpose, honey instead of table sugar, and I knead it by hand instead of with a machine. Sometimes I sub out the water for beer. Also give it a 2-hour rise (or longer if you refrigerate the dough) instead of the ~1hr it says - the flavor is more betterer that way. I'll be making some sourdough pretzels soon, thanks to Melana
I use bread flour instead of all purpose, honey instead of table sugar, and I knead it by hand instead of with a machine. Sometimes I sub out the water for beer. Also give it a 2-hour rise (or longer if you refrigerate the dough) instead of the ~1hr it says - the flavor is more betterer that way. I'll be making some sourdough pretzels soon, thanks to Melana
adiochiro3
Well-Known Member
Homemade chicken pot pie -- made SWMBO very happy!
The leftovers were fantastic!
The leftovers were fantastic!
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Roasted garlic Parmesan
Rhumbline
Well-Known Member
Now that's got my attention!
I've been curing a whole pork belly, did half as Pancetta and half Chinese style. The Chinese style was ready to cook this weekend, the pancetta will be rolled and hung later this week, then it needs a few weeks to cure.
As for pretzels, I've had great results from the King Arthur website's recipe's. I've also made their pretzel bun recipe and that was a winner. I can't bring myself to use lye on something I'm eating, I know it's dumb, but there you have it.
gratus fermentatio
Well-Known Member
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Melana, that loaf is a thing of beauty...
You got a sister?
Regards, GF.
Thanks. It was HUGE!
No. One of me is more than the world can handle.
Goofynewfie
Well-Known Member
We had our thanksgiving yeaterday. No pics but we did a 27lb turkey with all the trimmings.
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I love thanksgiving!
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nice thread melana!
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Thanks!
bigjohnmilford
bigger than most
finsfan said:
Tasty too
Your a lucky man!
If you use lye, be aware that it will leave discolorations on your pans or sheets.
I use lye and it does leave a really nice glossy crust to them.
My wife is still pissed about the pretzel shapes on all the new cookie sheets.
I can't wait til I have something to contribute to this thread.
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passedpawn said:
Use parchment.... It avoids that problem.
Where did you buy the lye? Why was it difficult to type 'buy the lye'?
