What's cookin', good lookin'?

[Collar_N_Cuffs]

Rivets and slides, wooden turn tables and transistors....I am good at inventing a machine to bake a potato in at least 4 hours.

Inventing any machine in four hours would be an accomplishment

 

[respeito]

Just out of the oven.

Can you use coconut oil in every day cooking?

your loaf looks so pretty.

you can use coconut oil for stir-fyring, pan-frying, you can saute and roast with it. you've made blueberry loaf so you can also make biscuits with it.

and...it also works as a massage oil.

 

[sereneone4u]

your loaf looks so pretty.

you can use coconut oil for stir-fyring, pan-frying, you can saute and roast with it. you've made blueberry loaf so you can also make biscuits with it.

and...it also works as a massage oil.

All my blueberries ended up on the bottom. I coated them with flour before I folded them in.

Any suggestions? It still tastes darn good!

That is my daughter's slice on her princess' plate on my bed, watching Watership Down.

 

[respeito]

All my blueberries ended up on the bottom. I coated them with flour before I folded them in.

Any suggestions? It still tastes darn good!

That is my daughter's slice on her princess' plate on my bed, watching Watership Down.

that plate is so cute.

regarding your blueberry loaf, was your batter a little on the runny side?

 

[sereneone4u]

that plate is so cute.

regarding your blueberry loaf, was your batter a little on the runny side?

Yes it was.

 

[respeito]

Yes it was.

the next time you make it, see if you can make your batter thick(er), almost dough-like. that thicker batter should support your berries and keep them from falling to the bottom.

 

[sereneone4u]

the next time you make it, see if you can make your batter thick(er), almost dough-like. that thicker batter should support your berries and keep them from falling to the bottom.

The one with salt had the blueberries perfectly distributed. lol

Thanks for the pointer.

When I make my third loaf the end of the week, maybe that one will be just right.

Dinner tonight, chicken burrito bake. Along with green salad.

 

[respeito]

*laughs a little* i'll keep my fingers cross that the third batch comes out just right, too.

your dinner looks so good and so cheesy, serene. i didn't make it myself, but i had a really good chef salad for lunch/dinner yesterday. they cheated me out of the croutons, but the salad stands up on its own without them.

The one with salt had the blueberries perfectly distributed. lol

Thanks for the pointer.

When I make my third loaf the end of the week, maybe that one will be just right.

Dinner tonight, chicken burrito bake. Along with green salad.

 

[sereneone4u]

*laughs a little* i'll keep my fingers cross that the third batch comes out just right, too.

your dinner looks so good and so cheesy, serene. i didn't make it myself, but i had a really good chef salad for lunch/dinner yesterday. they cheated me out of the croutons, but the salad stands up on its own without them.

I only prepare it four times a year. It is so rich.
My family loves it.
Tomorrow night is penance and we shall have salmon and quinoa with brussel sprouts.

The third time will be the charm.

As far as EVOO, I use Aldi's brand. I do most my shopping there.

 

[midwestyankee]

To the foodies in the house: why won't my Jell-O gel? Until midnight tomorrow, Jell-O is the closest thing to solid food that I can eat. Late this morning I made up a package of Jell-O and it's still not quite gelled. This maketh no sense to me. I followed the directions precisely, too.

 

[bailadora]

It's possible the gelatin wasn't fully dissolved before the cold water was added. Since you don't mention adding anything else like fruit, that's the only thing I can think of. Information found here.

Sorry about the mostly liquid diet, MWY. That sucketh eggs.

 

[midwestyankee]

It's possible the gelatin wasn't fully dissolved before the cold water was added. Since you don't mention adding anything else like fruit, that's the only thing I can think of. Information found here.

Sorry about the mostly liquid diet, MWY. That sucketh eggs.

I think it's as simple as this. I made a second batch and stirred the hot water/gelatin mix for a full 2 minutes (per the box instructions) and that batch set up perfectly. The first one is now nearly 24 hours old and is still only partially set. Not that I make Jell-O often (obviously), but lesson learned.

 

[Endless_Night]

Duck and apple brandy sausage, with cilantro aioli sauce, feta, and sauerkraut.

Pretty darn nom!

 

[IrisAlthea]

Duck and apple brandy sausage, with cilantro aioli sauce, feta, and sauerkraut.

Pretty darn nom!

That sounds amazing!

 

[Collar_N_Cuffs]

Saw that I could buy pizza dough from a nearby family owned pizza joint. I bought some, and decided to experiment with it this morning. Rolled some out and topped it with apple pie filling, honey, pecans and a smattering of baking cocoa. Rolled it up jelly roll style and put it a loaf pan to rise. Finally am baking it, and am driving myself crazy with the delicious smell!! Hope this turns out...

And it did!! Yum! I think next time I would knead some sugar into the dough before I started, or sprinkle it pretty liberally for a sweeter result, but this went really well with coffee for breakfast. And those two loaves were different sizes. It did not "deflate" when I cut into it - it was not as delicate as that!

https://41.media.tumblr.com/46ea2654eca2207c7c44685cabcdf644/tumblr_niuffk6ofx1ttoj3bo1_540.jpg

 

[bailadora]

I'm cross posting this from a thread I've bumped in HT. I've lurked here long enough to know there's some good cooks who contribute to this thread, and since I'd like to make these recipes in the next few days, I'm hoping for as much feedback as I can, as quickly as I can get it.

If you're so inclined to answer, I'd appreciate any help. Thanks!

 

[seela]

I'm cross posting this from a thread I've bumped in HT. I've lurked here long enough to know there's some good cooks who contribute to this thread, and since I'd like to make these recipes in the next few days, I'm hoping for as much feedback as I can, as quickly as I can get it.

If you're so inclined to answer, I'd appreciate any help. Thanks!

I don't have polenta at hand, but I have some fine couscous and I think that is pretty similar to polenta. So 150 g of couscous was a little bit over 200 ml, which then makes it a little bit under 1 cup.

50 g is a little less than half a stick of butter.
750 ml is roughly 3 cups.
100 g is 3.5 oz

As to your salmon question, I've never seen canned salmon, so I don't know how the texture is, but I'm sure you can use fresh salmon. That's what I always use when I make any kinds of fish cakes. If the canned stuff has oil/other liquid in it, you might need to add a little liquid to your...how do you call it, dough? mass?...when you use fresh fish instead of canned.

 

[midwestyankee]

I'm cross posting this from a thread I've bumped in HT. I've lurked here long enough to know there's some good cooks who contribute to this thread, and since I'd like to make these recipes in the next few days, I'm hoping for as much feedback as I can, as quickly as I can get it.

If you're so inclined to answer, I'd appreciate any help. Thanks!

In stores here, we can buy pouches of cleanly picked salmon, I think from Chicken of the Sea. It's fairly expensive, since each pouch contains only a few ounces, but would make the construction of salmon cakes much easier than working with the canned version.

 

[wicked woman]

I'm cross posting this from a thread I've bumped in HT. I've lurked here long enough to know there's some good cooks who contribute to this thread, and since I'd like to make these recipes in the next few days, I'm hoping for as much feedback as I can, as quickly as I can get it.

If you're so inclined to answer, I'd appreciate any help. Thanks!

My concern with the salmon is that canned is cooked, so ready to eat, but frozen isn't. If it calls for canned almond, your cook time will be off using thawed frozen. It's not really that big a chore to clean up the canned salmon. I do it whenever I want a salmon sandwich. Personally I'd do that.

 

[IrisAlthea]

I'm cross posting this from a thread I've bumped in HT. I've lurked here long enough to know there's some good cooks who contribute to this thread, and since I'd like to make these recipes in the next few days, I'm hoping for as much feedback as I can, as quickly as I can get it.

If you're so inclined to answer, I'd appreciate any help. Thanks!

I found polenta here:
http://incidentalcooking.tumblr.com/conversions

It says 1 cup=160g.

 

[MeekMe]

I'm cross posting this from a thread I've bumped in HT. I've lurked here long enough to know there's some good cooks who contribute to this thread, and since I'd like to make these recipes in the next few days, I'm hoping for as much feedback as I can, as quickly as I can get it.

If you're so inclined to answer, I'd appreciate any help. Thanks!

If you're having trouble finding canned salmon in all those stores you listed, perhaps an Asian grocery store?

Typically, the canned salmon is right next to the canned tuna in the canned meats isle at big chain grocery stores. Pink and red labels are popular. Though, if you've looked and looked, maybe it's depends on where you are?

If you make your own, I'd suggest cooking it in a covered pan and flaking it after it's cooked.

 

[Daddysbadgirl69]

Makin' my fave tonight - Asian chicken salad - a bed of rice noodles, romaine lettuce, snap peas, cucumber, purple onion, carrots, peppers, celery, bean sprouts (when I can get them) mandarin oranges (or mango) topped with marinated chicken breast (or shrimp), peanuts and sesame seeds and an asian dressing.

Mmmm....

 

[BonBon1976]

Vietnemese dish the restaurants call it Bun?
Vermicelli
Grilled chicken and shrimp
Shredded lettuce and cucumber
Pickled shredded carrots
Cilantro fresh chopped
Crushed peanuts
A couple spring rolls

Fish sauce ...


YUM!!

 

[BonBon1976]

Sounds yummy! Apothic is good, as I am a fan of a Cab Sauv. Have you tried Cono Sur, Carnivor or Diabolica?

Tried the diabolica wine, it was very nice thank you!!

Bb

 

[Collar_N_Cuffs]

Vietnemese dish the restaurants call it Bun?
Vermicelli
Grilled chicken and shrimp
Shredded lettuce and cucumber
Pickled shredded carrots
Cilantro fresh chopped
Crushed peanuts
A couple spring rolls

Fish sauce ...


YUM!!

I adore Bûn!!