Lookup Northwest Sourdough on YouTube. Teresa has good videos on making your own starter and breads. She also has her own website and paid courses on Udemy. Google will also find you lots of good free content, some good and some not so much. Wild Yeast and The Fresh Loaf are two good sites...
Yep. It's that time of year when the oak trees leaf out and the Azaleas and camellias start blooming. The best time to ride the street cars and visit City Park and Audubon Zoo. I still miss drinking beer while makin groceries at Schwegmann's.
Now you got me wanting banana and bread pudding. Might as well add in the peach crisp, fig and black berry pie.
Nice job on that mile high meringue! Yea, I had to Google that one to get the spelling right. :emoji_laughing:
When I worked in Santa Fe my cooks would make stuffed sopapillas (meat, beans & cheese...) for lunch every now and then. The first time I saw them do that I grabbed one out of the fryer and hit it with powdered sugar thinking of home. They looked at me like I was crazy. :emoji_astonished...
I just noticed the NOLACuisine site has been suspended. This sort of thing only increases my digital pack-rat behavior. Hopefully Dano will regain his interest in the site and bring it back online, he did a great job of it before.
They switched from the two piece grease tray to the single tray recently. Lots of guys like the single better. Give them a call or send email, they have great customer service. I want the single, just haven't ordered it yet.
I will agree about the over sized chicken breast, it's not worth buying them. I have used a jaccard meat tenderizer and it helps, but I'd rather find smaller breast. Those big beastly breast are tough and tasteless.
The only good thing about Sam's is the ones near me are much less crowded than...
Thanks Mom of 3. :)
I googled Calcium Lactate crystals and the first link explained it. Now I also understand the occasional crunchy bits in aged Parmesan. (I also could have done a bit more research before asking here!)
Yea, the cheese has been ageing for about a year. I woke up above the lawn this morning, so I guess all is well. Glad to see it's not only me finding this and not overly worried about it. Next time I see this I will take a few pictures.
I cold smoked a few cheap store brand blocks of cheese (8oz) wrapped them in parchment paper and vacuum sealed them. I let the blocks air dry for a day in the refrigerator, then I wrapped and sealed them. The vacuum & seal are still good, but I noticed a crystal like formation on the...
Dave, thanks for the charts, I will keep them with my recipes. If memory serves me well I think I took the turkey breast to 160 then shut off the heat. They were a tad bit on the dry side but not enough to bother me.
I do my best to sanitize every touch point before, during and after...
I kept a sealed portion of the turkey breast in the refrigerator for a bit over three weeks as a simple test. The turkey was fine, it had no off smell, taste or texture issues. I won't push it past that and once opened I think it best to consume within a few days.