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Food!

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Latest Activity: Jul 11

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Exploding Pyrex

Started by Idaho Spud. Last reply by Idaho Spud Jul 4. 9 Replies

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) Jun 17. 2 Replies

Seafood will be far less nutritious

Started by Ruth Anthony-Gardner May 29. 0 Replies

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist May 18. 9 Replies

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Comment by Daniel W on July 6, 2017 at 11:30am

I picked all of the pie cherries, that I could find, plus wild cherries - probably descendants of domesticated cherries.   Cleaned up and pitted, that was 3 cups, so I added 1/2 cup of sweet cherries, pitted and halved.  It was nice of all of them to ripen at the same time :-).  Then I used them to make a cherry pie.

According to the author of "The Art of The Pie", which I got through the local public library, I've been making my crusts too uniform.  She says that the pieces of butter or shortening can be bigger than pea size, such as dime size, to smaller.  She also emphasizes cold butter or shortening, cold flour, and after mixing put into fridge to chill before rolling out.  I used shortening for the last 2 pies, which gives a pretty flaky tender crust, but don't care for the flavor as much.  This time, I used the remainder of the shortening, and butter, about 1/3 shortening to 2/3 butter; kept it all cold when working it and chilled before rolling it out.  This actually was the most tender flaky crust so far.  The cherry filling came out very tasty, too.  Happy with this step in my evolution as a baker :-)

Comment by Idaho Spud on July 1, 2017 at 12:33pm

One of these days for me as well.  Pizza and bread both look tasty.

Comment by Randall Smith on July 1, 2017 at 6:38am

Mmmm. The pizza looks delicious. One of these days.......

Comment by Lilac on June 30, 2017 at 11:40pm

That looks so tasty, Daniel W.

Comment by The Flying Atheist on June 30, 2017 at 11:34pm

Daniel, very impressive!  The pizzas and the bread look and sound delicious.  I wanna toast a slice of that bread and spread some cream cheese on it!

Comment by Daniel W on June 30, 2017 at 9:55pm

Multi seed bread.  This was using the usual sourdough although any sandwich bread recipe would work.  It would also make good rolls or buns.  I wanted to emulate the "everything bagels" I see in some coffee shops.  I added this seed mix to the bread dough:  2 tbsp black sesame seeds, 2 tbsp brown millet, 2 tbsp red flax seeds.  Those were soaked in water for 2 hours before adding to dough, so they would be tender.  They swell up to almost 1/2 cup.  I also mixed in 2 tbsp roasted sunflower kernels and 1/2 teaspoon minced dried garlic.  Before adding to the dough, I mixed the seeds together and set aside about 2 tbsp to spread on the top of the loaf, once the loaf was in the pan.   Baking time is same as without the seeds.  I thought this was very good.

Comment by Daniel W on June 30, 2017 at 9:48pm

Sourdough bread skillet pizzas.  Similar recipes are in various cast iron skillet cookbooks.  Basically the pizza dough is same as dough for one loaf of bread, in my case sourdough.  Spit into half, roll on floured board with floured hands to flatten.  Place in lightly oiled medium size cast iron skillet, 9 or 10 inch diameter is good.  Add sauce, shredded cheese, veggies, sprinkle with oregano.  Cook on stove top about 4 minutes to brown the bottom then move skillet to preheated 500 F oven for about 7 minutes, until crust is slightly browned.  We liked these very much.  I've made them 3 times now.  Since I have multiple cast iron skillets,  I make two at a time.  Skillet handle is very, very hot this way, needs multiple layers of hot pads.

Comment by Daniel W on June 24, 2017 at 10:33am

Randy, I dont know where the final answer is on salt.  I use a "Low Salt" which replaces some of the sodium chloride with potassium chloride.  I also do a lot of my own cooking and use less salt compared to commercial foods.  I do agree there is medical dogma on many topics, and we should think for ourselves

Comment by Randall Smith on June 23, 2017 at 6:45am

Another interesting "factoid" about the importance of salt: pregnant women really need it, not only for their well being, but for the fetus. I guess there's a relationship between getting plenty of salt in one's diet and the development of the child.

Although I've never had any problems, I think I'll ask my doctor about discontinuing lisinopril.

Comment by k.h. ky on June 22, 2017 at 11:37am
The beans look like the package I buy for sixteen bean soup. But I don't add the artificial ham flavoring package and I alter the recipe.
Lisinopril makes me black out dizzy. All the b/p med's do after about three months. So my dr changes them to different meds about every three months. It works for me.
 

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