marigolds
looks far too young to be a
Distinguished Senior Member
Posts: 7,355
i had fun once and it was awful
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« Reply #5280 on: November 23, 2009, 05:46:51 PM » |
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noof, check the recipe (potato rolls) provided by marigolds on page 348. I haven't tried it yet, but, in my baking experience, it looks wonderful!
Perfect! Thank you Pollinate and Marigolds. Marigolds, what should the consistency resemble at the sponge stage? Generally I omit part of the liquid and flour because I use wild yeast, but I don't often have to add stuff (ie. potato) to the sponge. It's stretchy and elastic, but very, very tacky. (In fact, not unlike normal sourdough consistency.) It's difficult to hand-knead without ending up with sticky batter-gloves. (I don't knead it much; I like them very tender rather than crusty. More kneading, and more flour, makes it a bit more crusty on the outside.) Maybe like...thick library paste? It *is* kneadable, so not like glue, but not like your usual dough either. Tonight: tuna noodle casserole. Jesus God, please let me have found something that the three-year-old will eat (outside of Goldfish and PB&J, of course.) |
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"You and your mom are hillbillies. This is a house of learned doctors."
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dr_prephd
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« Reply #5281 on: November 23, 2009, 05:49:06 PM » |
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So far, fancy olives left over from last night's dinner and a ginger ale. Not feeling too hot. Too much overindulgence yesterday.
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Prephd, in all that black, you are like the anti-pink-me. Freewill is a beeyaaatch
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marigolds
looks far too young to be a
Distinguished Senior Member
Posts: 7,355
i had fun once and it was awful
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« Reply #5282 on: November 23, 2009, 05:52:46 PM » |
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The Bears are playing in prime time, so it's chili and cornbread for dinner tonight. Victory is doubtful, but I can hope.
Semi-hijack: Do people make cornbread from scratch or from a mix? I don't see a lot of difference between the two. It may be my own culinary ineffectually, but for me the mix comes out better--there's one that calls for butter, milk, and egg that I like a lot. And, I always add cheese. I make corn muffins from a mix, (and mini-cornbreads in mini-loaf pans) but if I'm making the traditional cornbread in a skillet or baking dish, I do it from scratch. Thanks for saving me from an utterly tacky double-post, PhD - hope you buck up soon! Re: cornbread. It's very regional; most Southerners don't like the box type because it's very sweet (which is good, but shouldn't be called cornbread. Corncake, maybe. And I'm not picking on it - the stuff is goooood, it's just not what I know as cornbread.) If anyone is interested in a typical barely-sweet Southern buttermilk cornbread, this is my favorite recipe - it's perfect with soup or turnip greens or anything braise-y. (You cannot put too much butter in the skillet before you put the batter in; it's impossible. Go hog wild, y'all!) Skillet Buttermilk Cornbread From: Crescent Dragonwagon's excellent book Soup and BreadPREHEAT: 375 MAKES: 8 servings INGREDIENTS: 1 cup stone-ground cornmeal 1 cup flour 1 tbsp baking powder 1/4 tsp salt 1/4 tsp baking soda 1 1/4 cups buttermilk 1 egg 2 - 4 tbs sugar 1/4 cup peanut oil 2 - 4 tbs butter METHOD: In a large bowl, combine the cornmeal, flour, baking powder, and salt. In a small bowl, stir the baking soda into the buttermilk. In a second bowl, whisk together the egg, sugar to taste, and the oil, then whisk in the buttermilk. Spray an 8 or 9 inch cast iron skillet with Pam. Heat over medium-high heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides. Add the wet ingredients to the dry, and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet into the oven and bake until golden brown, about 25 minutes. Cut into wedges to serve. (If you add the soda to the dry ingredients instead of the wet, it comes out higher and lighter, but also drier.) (For a REALLY decadent version, use 1 3/4 cups of sour cream in place of the buttermilk.) |
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"You and your mom are hillbillies. This is a house of learned doctors."
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wegie
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« Reply #5283 on: November 23, 2009, 06:31:22 PM » |
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So far, fancy olives left over from last night's dinner and a ginger ale. Not feeling too hot. Too much overindulgence yesterday.
<hands over mineral water (Badoit or Pellegrino?), dry toast, and ibuprofen and codeine> Do people make cornbread from scratch or from a mix? I don't see a lot of difference between the two. It may be my own culinary ineffectually, but for me the mix comes out better--there's one that calls for butter, milk, and egg that I like a lot. And, I always add cheese.
Well, no cornbread mixes over here, so having heard about it from you guys, I'm experimenting. The problem I've had thus far is that most of the recipes have been far too salty. Tonight: nettle and ricotta gnocchi; creamed peas with bacon, |
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dr_prephd
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« Reply #5284 on: November 23, 2009, 06:35:05 PM » |
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So far, fancy olives left over from last night's dinner and a ginger ale. Not feeling too hot. Too much overindulgence yesterday.
<hands over mineral water (Badoit or Pellegrino?), dry toast, and ibuprofen and codeine> Oh. Muhgod. Codeine! I knew I was missing a key ingredient for tonight's dinner. Thanks, Wegie! I am now complete. |
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Prephd, in all that black, you are like the anti-pink-me. Freewill is a beeyaaatch
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concordancia
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« Reply #5285 on: November 23, 2009, 06:59:55 PM » |
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Turkey kielbasa, sauerkraut, whole wheat flour dumplings.
Making dumplings by the serving sucks, but I did try to convince someone to come over tonight. Turns out he wasn't sitting at home just waiting for me to invite him over for dinner. Surprise, surprise.
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I like money. I like to buy stuff and experiences with money.
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conjugate
Compulsive punster and insatiable reader, and
Member-Moderator
Distinguished Senior Member
Posts: 17,026
Tends to have warped sense of humor
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« Reply #5286 on: November 23, 2009, 11:07:27 PM » |
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Turkey kielbasa, sauerkraut, whole wheat flour dumplings.
Making dumplings by the serving sucks, but I did try to convince someone to come over tonight. Turns out he wasn't sitting at home just waiting for me to invite him over for dinner. Surprise, surprise.
How rude of him. I had a couple of hot dogs for dinner. It's part of my ongoing effort to eat less and lose a little weight. |
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Unfortunately, I think conjugate gives good advice.
∀ε>0∃δ>0∋|x–a|<δ⇒|ƒ(x)-ƒ(a)|<ε |
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walker_percy
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« Reply #5287 on: November 24, 2009, 08:07:07 AM » |
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Recent brinner:
Diced potatos (potatoes? potati? Oh, here it is: taters.) Diced taters, fried to a crispy golden brown. Some call those home fries, maybe?
Bacon, which rendered its smoky fat for....
Sawmill gravy
Bis-kits
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hipgeek
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« Reply #5288 on: November 24, 2009, 08:36:41 AM » |
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The Bears are playing in prime time, so it's chili and cornbread for dinner tonight. Victory is doubtful, but I can hope.
Semi-hijack: Do people make cornbread from scratch or from a mix? I don't see a lot of difference between the two. It may be my own culinary ineffectually, but for me the mix comes out better--there's one that calls for butter, milk, and egg that I like a lot. And, I always add cheese. I make corn muffins from a mix, (and mini-cornbreads in mini-loaf pans) but if I'm making the traditional cornbread in a skillet or baking dish, I do it from scratch. I like my cornbread with a little rosemary. The House of Blues restaurant, for all its tackiness, makes a killer rosemary cornbread. |
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I have no tolerance for swinish behavior, except from actual swine.
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noof_
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« Reply #5289 on: November 24, 2009, 05:24:19 PM » |
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Since I had three tacos (lengua, barbacoa and carnita) for lunch, I am having vegetarian for dinner.
Tonight: green curry with Thai eggplant and baby bok choy, brown rice.
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minimimi
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« Reply #5290 on: November 24, 2009, 05:50:04 PM » |
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Rosemary Triscuits with fromage fort. I haven't decided what will be my second dinner yet, but it's forking cold here, so maybe soup.
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wegie
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« Reply #5291 on: November 24, 2009, 05:56:53 PM » |
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Chicken with mushroom in cream; leek risotto. Rather decent Chass Mon from WH's parents . . . Whaddya mean we aren't supposed to drink it until Dec 25? We a) aren't going to be the the country then and b), the life span of anything Mon around us is about five minutes on a good day!
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walker_percy
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« Reply #5292 on: November 24, 2009, 06:15:12 PM » |
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Stouffer's Lasagna. Riesling.
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frogfactory
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« Reply #5293 on: November 24, 2009, 06:19:35 PM » |
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I fancy something with cheese on. I guess that means Indian is out (paneer doesn't count).
Not sure what, yet, but I'm hungry already.
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At the end of the day, sometimes you just have to masturbate in the bathroom.
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dr_prephd
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« Reply #5294 on: November 24, 2009, 07:55:48 PM » |
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Bowties Carbonara. Beer. The remaining fancy olives from Sunday.
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Prephd, in all that black, you are like the anti-pink-me. Freewill is a beeyaaatch
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