tag:blogger.com,1999:blog-57516715532053139402024-03-13T13:36:14.063-07:00ComestibleCreationsFood & MoreUnknownnoreply@blogger.comBlogger115125tag:blogger.com,1999:blog-5751671553205313940.post-79687824052916354342022-07-22T13:28:00.007-07:002022-07-22T13:35:35.297-07:00Good for the Soul!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2c220O3FsmHY7JHXtbka_zDh-Bza2qvbYG_k22KQ57sgUuyn4FiUMSPW-dN4vGOIt1sN6CCmYKMMm_Xo1i78yvF6bHqROagVKG_ZlY2ijqLAPnA8ynY2e6UnXUInLlortZo585VpgcvmwscdMACVAtBRwfpLiiIaKGwFX1YUj0pj3-FoOLSsf1o44/s320/image5.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2c220O3FsmHY7JHXtbka_zDh-Bza2qvbYG_k22KQ57sgUuyn4FiUMSPW-dN4vGOIt1sN6CCmYKMMm_Xo1i78yvF6bHqROagVKG_ZlY2ijqLAPnA8ynY2e6UnXUInLlortZo585VpgcvmwscdMACVAtBRwfpLiiIaKGwFX1YUj0pj3-FoOLSsf1o44/s1600/image5.jpeg" width="320" /></a></div>I have been spending days and days freeze drying (FD) ingredients to make dry meals to take camping. Today I put the first meal together and I was able to try it out. I used a combination of dry ingredients I already had on hand and FD ingredients. You can use either or.<br /><p></p><p>The picture of the finished soup is minus parsley and I was running low on carrots. Regardless, it was so good!</p><p><span style="font-size: medium;"><b><i></i></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewirHPQq_Z1UtyK-hm8ZV1ehshcWFAElQTdZUYQF4My1VllPyWVtYCaCL5C7mbNlcfzALrHHrsduRpb5jLsfJwYMU5Rf4wEGWHnFIAAxsn4AFhefdgqFy2UUvaMCaUZcQBQRohBpDkD2Lzilpcj534b4Mevyu2TFKeeiXUEdLXFVx9Fp8j-qriwPP/s320/image1.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewirHPQq_Z1UtyK-hm8ZV1ehshcWFAElQTdZUYQF4My1VllPyWVtYCaCL5C7mbNlcfzALrHHrsduRpb5jLsfJwYMU5Rf4wEGWHnFIAAxsn4AFhefdgqFy2UUvaMCaUZcQBQRohBpDkD2Lzilpcj534b4Mevyu2TFKeeiXUEdLXFVx9Fp8j-qriwPP/w200-h200/image1.jpeg" width="200" /></a></i></b></span></div><span style="font-size: medium;"><b><i>Chicken Noodle Soup Mix (Shelf Stable - Makes 2 Servings)<br /></i></b></span><p></p><p><b>2 cups dried egg noodles (you can use 3 cups FD noodles)</b></p><p><b>3/4 - 1 cup FD chicken breast (FD rotisserie chicken breast from Costco!)</b></p><p><b>1 tablespoon chicken bouillon granules (I used Knorr Chicken Flavor Bouillon)</b></p><p><b>1 tablespoon dried minced onion</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKERXHKJ0az729PceHw3i-4dkbNYlOnjNwxgahTixGd2PJEgX7ZHPAVYNeYQUre1TnwiRobcqa34dU3iH7iB_yVP-sUA4vEyqh8p6RktU9ajmWZpc9Y8vLuXkAMe_Y-UIbTbXxHemeP8Q6_hBBWMVoYPrKAX95ZEzP3EKQZwwihjYAUBi88UiH57fd/s320/image4.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKERXHKJ0az729PceHw3i-4dkbNYlOnjNwxgahTixGd2PJEgX7ZHPAVYNeYQUre1TnwiRobcqa34dU3iH7iB_yVP-sUA4vEyqh8p6RktU9ajmWZpc9Y8vLuXkAMe_Y-UIbTbXxHemeP8Q6_hBBWMVoYPrKAX95ZEzP3EKQZwwihjYAUBi88UiH57fd/w200-h200/image4.jpeg" width="200" /></a></div><b>2 teaspoons FD minced celery</b><p></p><p><b>2 teaspoons FD minced carrot</b></p><p><b>1 teaspoon dried parsley</b></p><p><b>1/4 teaspoon ground black pepper</b></p><p><b>In a quart sized </b><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gYLpPyjtfuUVNkiGBj6wR5qPXOcaXkUQuGwQ_wB9LZXIdoH5KvyDWJ8lygRDbIzgiwzX6q_Pa3u5w1GPPtB0YSfUwcOwvIkugU9BUGhnkpM-ol2ek-7WAm5LPlAUGfKXVyCZz7uJ9yl1SRV1oEIo8nFFlTeilAyKX3Hq4xljBo3bhouaa_RBtXz6/s320/image0.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gYLpPyjtfuUVNkiGBj6wR5qPXOcaXkUQuGwQ_wB9LZXIdoH5KvyDWJ8lygRDbIzgiwzX6q_Pa3u5w1GPPtB0YSfUwcOwvIkugU9BUGhnkpM-ol2ek-7WAm5LPlAUGfKXVyCZz7uJ9yl1SRV1oEIo8nFFlTeilAyKX3Hq4xljBo3bhouaa_RBtXz6/w200-h200/image0.jpeg" width="200" /></a>In a thick Mylar bag, add oxygen absorber and layer in ingredients. Seal and store in a cool, dry, and dark space until ready to use. </p><p>I marked mine for five years, but all dehydrated ingredients can be FD to ensure all moisture is removed for long-term storage (20+ years).</p><p>Really, you could add or omit any ingredients you would like. Regardless, this recipe has been tested and as is, makes a delicious and hearty soup!</p><p>This recipe can be multiplied to prepare more servings.</p><p><br /></p><p></p><p></p><p><br /></p><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOsBncndWM6LHvUN23O1ExBePS9sZic-TtmL2gZ-MVnq-pf08JYPKun79l2c-4_slfquv8Osf8Bc9Jt4StWBcrREjQLIasbok-IWM7pl14iIC6G4GP-ioWm5yEJfyLQ2cViTR1lmuP2VBr60u627c2NIyh84oAeGT1Q_dGqD2yPMHGm5fOYwSm4gq/s320/IMG_2776(1).jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="240" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOsBncndWM6LHvUN23O1ExBePS9sZic-TtmL2gZ-MVnq-pf08JYPKun79l2c-4_slfquv8Osf8Bc9Jt4StWBcrREjQLIasbok-IWM7pl14iIC6G4GP-ioWm5yEJfyLQ2cViTR1lmuP2VBr60u627c2NIyh84oAeGT1Q_dGqD2yPMHGm5fOYwSm4gq/w150-h200/IMG_2776(1).jpg" width="150" /></a></div><span style="font-size: medium;"><b><i>To Make </i></b></span><p></p><p>1 Package Chicken Noodle Soup Mix</p><p>6 cups water</p><p></p>Bring water to a boil and add contents of pouch. Boil until noodles are tender (about 15 minutes). Serve and enjoy! If using FD noodles, hydrate until noodles are tender, or boil until noodles are tender.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAUpHbRDW3zMCV9twFvoNHSFIvHJ8Q0lUqvxnKagQxUEh2FJEzTiSv14-wvoj8D2ZHtPjxUTNSfocqA-k1uCBCddQ3S0wxd2b-WXihWOAZBRpiZjPz7w-n_Iu6xG-2IEDxwzfjrVxab32_Ghbtvl4BoeAu4HHRNuBjk5x7HjH4u4424CC8hdS3A9w/s320/image6.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAUpHbRDW3zMCV9twFvoNHSFIvHJ8Q0lUqvxnKagQxUEh2FJEzTiSv14-wvoj8D2ZHtPjxUTNSfocqA-k1uCBCddQ3S0wxd2b-WXihWOAZBRpiZjPz7w-n_Iu6xG-2IEDxwzfjrVxab32_Ghbtvl4BoeAu4HHRNuBjk5x7HjH4u4424CC8hdS3A9w/w200-h200/image6.jpeg" width="200" /></a></div><br /><p></p><p><br /></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5751671553205313940.post-73126938483172183402022-07-11T09:24:00.008-07:002022-07-11T09:25:35.446-07:00My Freeze Drying Adventure Begins!<div><br /> <br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3S5VzZtg5j2S3eVfD-czdm5e9hPJ6SycQs4ziExf6WhKizDzpFxq_S0ihZjNYbMw7tSn8QR_-MaU0oRQ4c9hgTp8zbjVPy1iBgODeEgXZQWh6agzMojz4HBQ_VRQ_crKaMHGZu7DfsW9ZR1S4vx2FxGac5W1XnNV-2-m8VF_Tv1XNUu_yXtufOXw/s1440/3C398B85-44DC-41AF-9AB6-70EC0202033D.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3S5VzZtg5j2S3eVfD-czdm5e9hPJ6SycQs4ziExf6WhKizDzpFxq_S0ihZjNYbMw7tSn8QR_-MaU0oRQ4c9hgTp8zbjVPy1iBgODeEgXZQWh6agzMojz4HBQ_VRQ_crKaMHGZu7DfsW9ZR1S4vx2FxGac5W1XnNV-2-m8VF_Tv1XNUu_yXtufOXw/s320/3C398B85-44DC-41AF-9AB6-70EC0202033D.jpg" /></a><br /></div><div><br />Imagine that advertisement for THX sound. MmmmmmrrrrroooooowwwwwwwwwwwwWWWWW!</div><div><br /></div><div style="text-align: center;"><a href="#"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7AnuZ6CZcv-sYbPKzVjeqXg9AvWrIeCQdtBAXxb5WbMqKJM0lWTbO7gpm3Pc6nBOQhb2weyrPQCaq_jygvGVI3vpIAOCqTsGDN1_lYZPIIhLcugigfvJeJZqPi8JYDxDRoBQrbgwthZGp5hfmxoxdZaSNReeV0z7EJ9tO3GY1tWCSuD8GiRUCYRB2/w240-h320/IMG_2245.heif" /></a> </div><div style="text-align: center;"> </div><div>I present to you...the Harvest Right home freeze dryer! YES! Freeze dryer! This is no dehydrated. This takes food preservation to a whole new level. To a "Preparing for when the S*** Hits The Fan" level!</div><div><br />Dale keeps hoping that the Zombie Apocalypse is bound to happen. Well if a rabid virus spreads around and turns our friends into brain-eating un-dead, we'll have plenty of delicious food to hold down the fort. Or at least until our friends come over and eat our brains! </div><div><br />This baby has been running continuously since it was dropped off at the beginning of the month. Of course, barely read the instructions and dove in head first. <br />And the adventure begins.....<br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5751671553205313940.post-10506705863413937822021-06-23T10:20:00.005-07:002021-06-23T10:22:05.257-07:00I'm Pickled Pink to Be Back!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ZOk9gDM-16A/YNNRn-4olEI/AAAAAAAADQo/hRM8NwyZl5UJGs5vsiwxcUgTEuL4XzyzgCLcBGAsYHQ/s1378/IMG_8202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1378" data-original-width="1034" height="400" src="https://1.bp.blogspot.com/-ZOk9gDM-16A/YNNRn-4olEI/AAAAAAAADQo/hRM8NwyZl5UJGs5vsiwxcUgTEuL4XzyzgCLcBGAsYHQ/w300-h400/IMG_8202.jpg" width="300" /></a></div><p></p><p>Hello! Whew, we survived 2020 and we're well into 2021! I know, I know, I've been very bad in posting delicious and easy recipes, but I have been so busy! Me and the man decided to give up our day jobs at the beginning of the year and have taken the plunge into retirement. Yeah!</p><p>I've been busy with going back to school, traveling, and other homey things! I took a trip to visit my sister, Dori, in Texas and she put on a huge spread, Texas style! She made an Asian themed assortments of meats and served this quintessential veggie side, pickled carrots and radish. This slightly sweet and tangy mix adds an extra POP to your BBQ sandwiches (bahn mi sammies anyone?), salads, wrapped spring rolls, or eat straight from the jar! </p><p>This is so simple and relatively quick to make. So, give it a try and add a little excitement to your summer dining!<br /></p><p></p><h3 class="LC20lb DKV0Md"><i>Vietnamese Pickled Carrots & Daikon (Đồ Chua) (yields about 1 pint packed) <br /></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1/2 pound carrots; peeled, washed, and julienne cut (you can slice thinly into rounds on a mandolin or shred on a box shredder)</span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1/2 pound daikon radish; treated the same way as the carrots! </span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1 teaspoon sugar<br /></span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1/2 teaspoon sea salt or kosher salt (do not use iodized table salt! Blicky!)</span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">FOR BRINE:</span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1/2 cup warm water</span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1/4 cup sugar</span></i></h3><h3 class="LC20lb DKV0Md"><i><span style="font-size: small;">1/2 cup white vinegar plus 2 tablespoons</span></i></h3><h3 class="LC20lb DKV0Md"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FhGx6gt5Muw/YNNqQBXtZsI/AAAAAAAADRE/uUwezM2HYwkKR2kcUTy-kJu7Ws-3txGnACLcBGAsYHQ/s2016/IMG_8193.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Julienne Carrots and Daikon Radish" border="0" data-original-height="2016" data-original-width="1512" height="200" src="https://1.bp.blogspot.com/-FhGx6gt5Muw/YNNqQBXtZsI/AAAAAAAADRE/uUwezM2HYwkKR2kcUTy-kJu7Ws-3txGnACLcBGAsYHQ/w150-h200/IMG_8193.jpg" title="Julienne Carrots and Daikon Radish" width="150" /></a></div><span style="font-weight: normal;"><span style="font-size: small;"> </span><br /><span style="font-size: small;">In a glass or ceramic bowl, sprinkle 1 teaspoon sugar and 1/2 teaspoon sea salt onto shredded carrots and radishes. Again, you can use a special julienne slicer (if you have it), box grater, or even mandolin for thin round slices. It's up to you! Just don't cut your pieces too thick.</span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;"><br /></span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;">With a clean or gloved hand, gently mix and massage for about 3 minutes. Your veggies will give out quite a bit of juice and become very limp.</span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;"> </span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;">Rinse the vegetables well with cold water and drain well.</span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;"> </span></span></h3><h3 class="LC20lb DKV0Md"><a href="https://1.bp.blogspot.com/-F_Qt274q0hg/YNNrFqM51GI/AAAAAAAADRo/YC4sFfXKoGMDhjeVDWVQB73ceoD6aNfpgCLcBGAsYHQ/s2016/IMG_8197.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Massage Veg Mix with Sugar and Sea Salt" border="0" data-original-height="2016" data-original-width="1512" height="200" src="https://1.bp.blogspot.com/-F_Qt274q0hg/YNNrFqM51GI/AAAAAAAADRo/YC4sFfXKoGMDhjeVDWVQB73ceoD6aNfpgCLcBGAsYHQ/w150-h200/IMG_8197.jpg" title="Massage Veg Mix with Sugar and Sea Salt" width="150" /></a><span style="font-weight: normal;"><span style="font-size: small;">Divide and tightly pack your vegetables into 2 pint jars. They probably won't fill to the top, but that's okay. You can combine the two later if you want. In a large glass or ceramic cup or jar, dissolve 1/4 cup sugar into the warm water; add vinegar and stir well. Pour brine over vegetables into each jar and place pickling weights on top if you have them. If not, be sure that all the veg is submerged in the brine. You may cover with a Mason jar and lid, but I prefer plastic lids made for Mason jars. You can get them on Amazon and reuse over and over.</span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;"> </span></span><a href="https://1.bp.blogspot.com/-J4MYMGM5ERk/YNNrjQNitOI/AAAAAAAADRw/ocqIe0ZchWYJaUhQThX6gYs7EqBrAdWjQCLcBGAsYHQ/s1280/IMG_8201.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Jarred with Glass Weights" border="0" data-original-height="1280" data-original-width="960" height="200" src="https://1.bp.blogspot.com/-J4MYMGM5ERk/YNNrjQNitOI/AAAAAAAADRw/ocqIe0ZchWYJaUhQThX6gYs7EqBrAdWjQCLcBGAsYHQ/w150-h200/IMG_8201.jpg" title="Jarred with Glass Weights" width="150" /></a></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;">I love to label all of my homemade/jarred goods with food service labels that dissolve in water when washed off. That way you aren't stuck with jars and lids with labels stuck on them! Again, you can get these from Amazon! </span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;"><br /></span></span></h3><h3 class="LC20lb DKV0Md"><span style="font-weight: normal;"><span style="font-size: small;"><span style="font-size: small;">Let the veggies sit at least overnight before eating. They should last up to 4 weeks in the fridge! If you don't eat them all up before that!</span></span></span><br /></h3><br /><br /><br /><br /><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-53908846731656173352020-06-07T14:50:00.012-07:002020-06-07T17:54:32.798-07:00Have Some Peanut Brittle ~ It's Been Forever!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Z2U3w0g6I7E/Xt1LyhUz3qI/AAAAAAAAC7s/o1013rlsfx8m0jE4tjf-AiQIsXfhx94aQCLcBGAsYHQ/s1600/IMG_3302.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://1.bp.blogspot.com/-Z2U3w0g6I7E/Xt1LyhUz3qI/AAAAAAAAC7s/o1013rlsfx8m0jE4tjf-AiQIsXfhx94aQCLcBGAsYHQ/s400/IMG_3302.jpg" width="300" /></a></div>
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Wow, it's been forever since I've posted anything here. I don't know why I haven't. Due to the whole world pandemic thing and working from home, I have been baking quite a bit...and working of course. Ahem.<br />
<br />
Well, I have decided that I'm going to get back into sharing my recipes with you all. Or as they say in Texas, y'aaaalll. So, as my first offering in a long time, I'm going to teach y'aaaaaaalllll how to make peanut brittle.<br />
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I know, I know, your Mother or Grandmother told you it was too difficult or took too much time to make peanut brittle, but this way is super easy and fast. Nearly fail-proof. I promise. There's no pesky candy thermometers, barely any stirring, and the results are sure to impress. Would I stir...steer you wrong?<br />
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<h2>
<b><i>Fail-Proof Peanut Brittle </i></b></h2>
<b><i>1 cup sugar</i></b><br />
<b><i>1/2 cup light corn syrup</i></b><br />
<b><i>1 heaping cup of cocktail peanuts (I used delicious Hubs Peanuts!)</i></b><br />
<b><i>1 tablespoon butter</i></b><br />
<b><i>1 teaspoon vanilla extract</i></b><br />
<b><i>1 teaspoon baking soda</i></b><br />
<br />
<a href="https://1.bp.blogspot.com/-i6a4zLh0Tok/Xt1LsHAlhBI/AAAAAAAAC70/g_5tLQPBdesxoh3cMKxu7jIYezGs-KHLgCEwYBhgLKs0DAL1OcqyIFpS8yLj0TIcUbbi1sdvgXJTTjVuA1PN6k3gqdTzxwGpyhMJ_N1pFHasBGJYY9tqtxlZ4bMBv-5LQF0JxK8Nc2lNtlJIXQW7j0R7HDKD4sNaTelDgYdYQI5fRpagGjChJHYrzDbwVht2VPJ3JuytSUoqFqIzv7JO8oqbGtXeda-Eoed0YN5dr7OwxmRWPEl4IQCvVcO-wiju6HH1wz80lMar2IZwRdu1oN_u7X1uKQIyTYMbMadHIAx6TMhdNgfqOUInfoXWOdjmNi0kamDGb1-PfjBR0tzs7a1syDbzMKOBRx-fb9lVRLv5WNiofaABKmAWIt3hy7jlfLbS6NZXkSaUdLm9BmYSZzJ-tdQQGXsi72aYj9GbTje2QjZE8p4d9wL432Ras4qsthKLCvIDeHmZwh13rEPoKIGM5oZ8oRc0frI7Ha5a8JgouU-WPGAb7bYwPolvbiCAixtkAG7bHTRv332BduLNLaZxUUDj53gF0E_xu_NvBXAIOVNIxW_zUrv3IbCzG-JLzGbU496b1Ulws6sNRVbwkuY7tItHG0doAJLq6O90EEOVJQooN78EsvRjY2iMZj7wGdSOC5ik5nBoMD4ywlsswva_19gU/s1600/IMG_3286.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://1.bp.blogspot.com/-i6a4zLh0Tok/Xt1LsHAlhBI/AAAAAAAAC70/g_5tLQPBdesxoh3cMKxu7jIYezGs-KHLgCEwYBhgLKs0DAL1OcqyIFpS8yLj0TIcUbbi1sdvgXJTTjVuA1PN6k3gqdTzxwGpyhMJ_N1pFHasBGJYY9tqtxlZ4bMBv-5LQF0JxK8Nc2lNtlJIXQW7j0R7HDKD4sNaTelDgYdYQI5fRpagGjChJHYrzDbwVht2VPJ3JuytSUoqFqIzv7JO8oqbGtXeda-Eoed0YN5dr7OwxmRWPEl4IQCvVcO-wiju6HH1wz80lMar2IZwRdu1oN_u7X1uKQIyTYMbMadHIAx6TMhdNgfqOUInfoXWOdjmNi0kamDGb1-PfjBR0tzs7a1syDbzMKOBRx-fb9lVRLv5WNiofaABKmAWIt3hy7jlfLbS6NZXkSaUdLm9BmYSZzJ-tdQQGXsi72aYj9GbTje2QjZE8p4d9wL432Ras4qsthKLCvIDeHmZwh13rEPoKIGM5oZ8oRc0frI7Ha5a8JgouU-WPGAb7bYwPolvbiCAixtkAG7bHTRv332BduLNLaZxUUDj53gF0E_xu_NvBXAIOVNIxW_zUrv3IbCzG-JLzGbU496b1Ulws6sNRVbwkuY7tItHG0doAJLq6O90EEOVJQooN78EsvRjY2iMZj7wGdSOC5ik5nBoMD4ywlsswva_19gU/s200/IMG_3286.jpg" width="200" /></a>Prepare a baking sheet by lining with a silicone mat or butter heavily. Do not use waxed or parchment paper. Your brittle will not come off the paper, and like Alton Brown would say, "That's just not good eats!"<br />
<br />
<a href="https://1.bp.blogspot.com/-R_cCk0mgaVk/Xt1Lsi216dI/AAAAAAAAC7w/CvpDj8HcktkCwwRH9kGPKc--yj9uq5HpQCEwYBhgLKs0DAL1OcqyIFpS8yLj0TIcUbbi1sdvgXJTTjVuA1PN6k3gqdTzxwGpyhMJ_N1pFHasBGJYY9tqtxlZ4bMBv-5LQF0JxK8Nc2lNtlJIXQW7j0R7HDKD4sNaTelDgYdYQI5fRpagGjChJHYrzDbwVht2VPJ3JuytSUoqFqIzv7JO8oqbGtXeda-Eoed0YN5dr7OwxmRWPEl4IQCvVcO-wiju6HH1wz80lMar2IZwRdu1oN_u7X1uKQIyTYMbMadHIAx6TMhdNgfqOUInfoXWOdjmNi0kamDGb1-PfjBR0tzs7a1syDbzMKOBRx-fb9lVRLv5WNiofaABKmAWIt3hy7jlfLbS6NZXkSaUdLm9BmYSZzJ-tdQQGXsi72aYj9GbTje2QjZE8p4d9wL432Ras4qsthKLCvIDeHmZwh13rEPoKIGM5oZ8oRc0frI7Ha5a8JgouU-WPGAb7bYwPolvbiCAixtkAG7bHTRv332BduLNLaZxUUDj53gF0E_xu_NvBXAIOVNIxW_zUrv3IbCzG-JLzGbU496b1Ulws6sNRVbwkuY7tItHG0doAJLq6O90EEOVJQooN78EsvRjY2iMZj7wGdSOC5ik5nBoMD4ywlsswva_19gU/s1600/IMG_3287.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://1.bp.blogspot.com/-R_cCk0mgaVk/Xt1Lsi216dI/AAAAAAAAC7w/CvpDj8HcktkCwwRH9kGPKc--yj9uq5HpQCEwYBhgLKs0DAL1OcqyIFpS8yLj0TIcUbbi1sdvgXJTTjVuA1PN6k3gqdTzxwGpyhMJ_N1pFHasBGJYY9tqtxlZ4bMBv-5LQF0JxK8Nc2lNtlJIXQW7j0R7HDKD4sNaTelDgYdYQI5fRpagGjChJHYrzDbwVht2VPJ3JuytSUoqFqIzv7JO8oqbGtXeda-Eoed0YN5dr7OwxmRWPEl4IQCvVcO-wiju6HH1wz80lMar2IZwRdu1oN_u7X1uKQIyTYMbMadHIAx6TMhdNgfqOUInfoXWOdjmNi0kamDGb1-PfjBR0tzs7a1syDbzMKOBRx-fb9lVRLv5WNiofaABKmAWIt3hy7jlfLbS6NZXkSaUdLm9BmYSZzJ-tdQQGXsi72aYj9GbTje2QjZE8p4d9wL432Ras4qsthKLCvIDeHmZwh13rEPoKIGM5oZ8oRc0frI7Ha5a8JgouU-WPGAb7bYwPolvbiCAixtkAG7bHTRv332BduLNLaZxUUDj53gF0E_xu_NvBXAIOVNIxW_zUrv3IbCzG-JLzGbU496b1Ulws6sNRVbwkuY7tItHG0doAJLq6O90EEOVJQooN78EsvRjY2iMZj7wGdSOC5ik5nBoMD4ywlsswva_19gU/s200/IMG_3287.jpg" width="200" /></a>In a microwave safe glass bowl, mix the sugar and corn syrup together with a silicone utensil if possible. You'll be stirring melted sugar and it doesn't stick to silicone as much. If not, use a wooden spoon. A metal utensil would cool the mixture off too quickly and then you'd have more on your spoon than in your bowl.<br />
<br />
<b><i> </i></b><br />
Pop this into the microwave (1,000 watt is what I have, so yours may differ) and set for 4 minutes on highest setting. Again, your microwave may be stronger or weaker, so use this recipe as a guideline. You can always cook a little more, but you can't take away burnt. Don't be tempted to stop it and stir. Let this long cooking time run to the end.<a href="https://1.bp.blogspot.com/-dXYrBNNWC2M/Xt1LtE-b2_I/AAAAAAAAC74/2moOn3fbwtU25Bh3RmDkjq1k8Hti3tnPQCEwYBhgLKs0DAL1OcqzCsxidqRziZyal3MpzV1C_xQmM9wYHLQYT3iSUwpTNLEM2eeaP4SzGAE8ywsu3ZA2Yo_XGfPQYH-CWZYyiHs37CSvQz0_mx_x4mofYqd4WNKu83uyxOcfSLf3l7V4qNKS2NsCpolGXwh34i6q-0bMiCcrw2M9EsoYHM9JsqceHis_utxnZB048wEn2jKZyoNc4guqKispailr3ANLW710wrRuCQnenVRHzNsq0uAJMBaDsYd59L0i2QwM4ilC72pK7YFpxkrR9CNGbZ6hYT8S0FQ-GRtOIuCXG8ESw94nIcQAVMMyVJVmUh68Cfowh5DhwX5erCv25XPQJDriiO5HZs2PgckQQBkgU0HK0BU4FD_s5Z59LlmFimK3Xhr6JjlHIPOGi1j8aOzQxPB5QYDhLQMz10TBlnJern2kmR7UAE4a8Crt4TFgVIUskdMS5q7M2jH_2iZITb2rimWqeqp3_ovfBc2uO_eajrD2i4mExDo856hqoyO8Mtm_b1f_2Q-KSb0i-tST0b5VG87V7GN02yyCspDH7JKHC5EFxmePJdsU7ClB1bwlYoceHBjeeLi8jpNl4WCUWJ_7oNmRTGTCwL6BDt8QuLKow57L19gU/s1600/IMG_3288.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://1.bp.blogspot.com/-dXYrBNNWC2M/Xt1LtE-b2_I/AAAAAAAAC74/2moOn3fbwtU25Bh3RmDkjq1k8Hti3tnPQCEwYBhgLKs0DAL1OcqzCsxidqRziZyal3MpzV1C_xQmM9wYHLQYT3iSUwpTNLEM2eeaP4SzGAE8ywsu3ZA2Yo_XGfPQYH-CWZYyiHs37CSvQz0_mx_x4mofYqd4WNKu83uyxOcfSLf3l7V4qNKS2NsCpolGXwh34i6q-0bMiCcrw2M9EsoYHM9JsqceHis_utxnZB048wEn2jKZyoNc4guqKispailr3ANLW710wrRuCQnenVRHzNsq0uAJMBaDsYd59L0i2QwM4ilC72pK7YFpxkrR9CNGbZ6hYT8S0FQ-GRtOIuCXG8ESw94nIcQAVMMyVJVmUh68Cfowh5DhwX5erCv25XPQJDriiO5HZs2PgckQQBkgU0HK0BU4FD_s5Z59LlmFimK3Xhr6JjlHIPOGi1j8aOzQxPB5QYDhLQMz10TBlnJern2kmR7UAE4a8Crt4TFgVIUskdMS5q7M2jH_2iZITb2rimWqeqp3_ovfBc2uO_eajrD2i4mExDo856hqoyO8Mtm_b1f_2Q-KSb0i-tST0b5VG87V7GN02yyCspDH7JKHC5EFxmePJdsU7ClB1bwlYoceHBjeeLi8jpNl4WCUWJ_7oNmRTGTCwL6BDt8QuLKow57L19gU/s200/IMG_3288.jpg" width="150" /></a><br />
<br />
<br />
Using an oven mitt. Always be careful because boiling sugar will burn, badly, and deeply. Remove the bowl from the microwave and immediately stir in the peanuts. Work fast! You don't want it to cool off, but please be careful not to burn yourself. Put the bowl back into the microwave and set for 3-1/2 minutes.<br />
<br /><a href="https://1.bp.blogspot.com/-s6kLNYmXIK4/Xt1LuEP8itI/AAAAAAAAC70/FBIW0ZpUOpYJiYfUonTwpHnuGYPzrQAhQCEwYBhgLKs0DAL1Ocqx9vCUIezGFBrM4u45I2l5PCdAK4cIKb-k3WcNFAzs-_CtqXq92BvcIq-asx31pZdsFdsNxkxY-X3fpFi18MvK0nXd9CPSfYADryNVzkiCxihlxN25WOuAKeC5HmWO3rULslJ61t7Y_RWb-MJlA6I-EfjOqVErsbwjku3rcxNsg-f4zO9on63z28Hf34nGy6q4UN0z_QEEwolNLUVdmb_o9qlcdZTkrPYF7QVHxNiRGzC6Uhlk9vr1TFHrMOWSGaxr1oVeozrSbOt58_-ZRqPN5T_vEIgmXcVqsBG1zDGRI_QlkZsgBo62YoPmCaQdjAvfaHe3F1ZDHxYVNCPSoL9WLVNPPJA3RsWTybEZM63kNU13h_79TyZxwR3kFh4YCBgMi1N9Ydlk18ThflOuYGuPCWkhvuL6C50P-0WtL7tuFMnh9FsyQVTcq4YjLI318QR8_BJUSDDtuKr83AUMyKeVIjQMdS1pdLcmgcOLYMVkm65wuiyygBA-1RiuawsVZRuhtBgtf-_0iYTSSNxh30igtfe37wgr4Pjocpcbo6fD_XNVFuo0dTxae-swfis9s48WJvNjjLYQqf1a6UmgrIbLfuuF2QE8UHCsw_7L19gU/s1600/IMG_3290.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://1.bp.blogspot.com/-s6kLNYmXIK4/Xt1LuEP8itI/AAAAAAAAC70/FBIW0ZpUOpYJiYfUonTwpHnuGYPzrQAhQCEwYBhgLKs0DAL1Ocqx9vCUIezGFBrM4u45I2l5PCdAK4cIKb-k3WcNFAzs-_CtqXq92BvcIq-asx31pZdsFdsNxkxY-X3fpFi18MvK0nXd9CPSfYADryNVzkiCxihlxN25WOuAKeC5HmWO3rULslJ61t7Y_RWb-MJlA6I-EfjOqVErsbwjku3rcxNsg-f4zO9on63z28Hf34nGy6q4UN0z_QEEwolNLUVdmb_o9qlcdZTkrPYF7QVHxNiRGzC6Uhlk9vr1TFHrMOWSGaxr1oVeozrSbOt58_-ZRqPN5T_vEIgmXcVqsBG1zDGRI_QlkZsgBo62YoPmCaQdjAvfaHe3F1ZDHxYVNCPSoL9WLVNPPJA3RsWTybEZM63kNU13h_79TyZxwR3kFh4YCBgMi1N9Ydlk18ThflOuYGuPCWkhvuL6C50P-0WtL7tuFMnh9FsyQVTcq4YjLI318QR8_BJUSDDtuKr83AUMyKeVIjQMdS1pdLcmgcOLYMVkm65wuiyygBA-1RiuawsVZRuhtBgtf-_0iYTSSNxh30igtfe37wgr4Pjocpcbo6fD_XNVFuo0dTxae-swfis9s48WJvNjjLYQqf1a6UmgrIbLfuuF2QE8UHCsw_7L19gU/s200/IMG_3290.jpg" width="200" /></a>
Again, using an oven mitt, remove the bowl from the microwave and
immediately stir in the butter and the vanilla. There will be plenty of
bubbling and sizzling. Remember, hot, Hot, HOT! Place this back into
your microwave and set for 1-1/2 minutes. Don't be tempted to stop it
and stir.<br />
<br />
<a href="https://1.bp.blogspot.com/-1S-lYNraRpM/Xt1LunDnqhI/AAAAAAAAC8E/kuvNiP-fxrkKnBP6rNRMJ1vDIaxYn6aNQCEwYBhgLKs0DAL1OcqwXl_okSvCI42jcDUDF8NRAMiw3lBUBDehQL2ZyqBnu_ZMmIAmnPABLx7NgXjSyzWq5B-w8m46MIh996zoQOxraCgxB7x1J1kcKe8mvO7UUdKjZ78YsPAVVazjMQyKa8kx3nU-W0reebZIbd3GhuEiwgFGtlpCIY4BRxpGTZVp0lNWlhqkO4T_yIbvuWrGXGdwEh2bIjiX2TlI9DbMqiN7WbYfLll_F7A-LiqFloMBz66IyBjSS8_3qDK5tg3WgP8hf4v5Vr8lYWz_oYzMbSIOyl7X9kzKgU5CkkanKJc1_7CsHnsuVUyrtJewcbVJGmBmlT3lTyoTAkcGjX80odrR-32JwW01SbqNTOgxTjv-4VxQAtvGJIbratPO6IvXJaAC9pI7IUSGmNz5xTImlcH58ZycHRyTsJHGO8AYivfDxwiPf-tx2eaBXFPyfzYpEMr8N9o775lLzcPpgvw1UtNDJ9pXWtzdPPFR7UDSuGYrvFw-yag7tAC7fG5WUUacSdkM78u7hic_zSlc8Z91eDNOKNSMUXEY3aG940g6gHEY0u71JofTmEyLvdRkPi8Y322tiKbzAWAMohSgwKd955TJbY7NmZmRQpE8w1cv19gU/s1600/IMG_3291.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://1.bp.blogspot.com/-1S-lYNraRpM/Xt1LunDnqhI/AAAAAAAAC8E/kuvNiP-fxrkKnBP6rNRMJ1vDIaxYn6aNQCEwYBhgLKs0DAL1OcqwXl_okSvCI42jcDUDF8NRAMiw3lBUBDehQL2ZyqBnu_ZMmIAmnPABLx7NgXjSyzWq5B-w8m46MIh996zoQOxraCgxB7x1J1kcKe8mvO7UUdKjZ78YsPAVVazjMQyKa8kx3nU-W0reebZIbd3GhuEiwgFGtlpCIY4BRxpGTZVp0lNWlhqkO4T_yIbvuWrGXGdwEh2bIjiX2TlI9DbMqiN7WbYfLll_F7A-LiqFloMBz66IyBjSS8_3qDK5tg3WgP8hf4v5Vr8lYWz_oYzMbSIOyl7X9kzKgU5CkkanKJc1_7CsHnsuVUyrtJewcbVJGmBmlT3lTyoTAkcGjX80odrR-32JwW01SbqNTOgxTjv-4VxQAtvGJIbratPO6IvXJaAC9pI7IUSGmNz5xTImlcH58ZycHRyTsJHGO8AYivfDxwiPf-tx2eaBXFPyfzYpEMr8N9o775lLzcPpgvw1UtNDJ9pXWtzdPPFR7UDSuGYrvFw-yag7tAC7fG5WUUacSdkM78u7hic_zSlc8Z91eDNOKNSMUXEY3aG940g6gHEY0u71JofTmEyLvdRkPi8Y322tiKbzAWAMohSgwKd955TJbY7NmZmRQpE8w1cv19gU/s200/IMG_3291.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-SlBHfdnQ-JM/Xt1LvtL5XbI/AAAAAAAAC8E/Ggkm26f4gScJ_nyxnhJH9u8KtqeIL5fWwCEwYBhgLKs0DAL1OcqxkwSvKtMJNjeJdAhiDQgo-SQVjR5nziWcqZVLZVcvrsLjyI2NBXcjlNg0JvMnkYrBqofMVKiivyNIcg5Fgv-yKVdoYyJYB98Hpgld8bm7efGVUZj7sslAB2e_aduLgnkwIRMHYBj1mdWzywrPOEQ2QNdu3dQBHPXZES_YLcLWEVg_ceifcpsXGiBTZIA8WD-_7uHFWvzam-KqR5wEOIWM4HuXIDfD-jVW5J5pUZ-ouRhlVT68wwsCNQtJDksM5VGGmSRDevHaoaaDro48Zz4Mc33XdPa3Oewuc3l7PhGIFcUGPiyiTFwS9HoD8RmEMgA9kDyn3ZsuRPXKw063b9mpZ9xDvxRklyTW3KqjAe1Ce0fm9zoB4bzRSChvuV-R_rHUaqYj8MbjZSGWsdINYcspCpwdBwba_7lVcQwHi9Gjam4UuToPoh0sq52cZFiL7A4kSZRq0lxyhvKHTLpqDrB6YPoAbfN_noQ2ht1rKC77mid5_qlmcY_UWeY1rcBVwlN2inCfaddNlKqV-ji-cJsOZR-MYoVArW5uodlky1mmX3lP6TaahB6fYQio4ASQq88NoPOsH9iviInrTLIIwN1-xvnlFQiyVEHUwjbb19gU/s1600/IMG_3294.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://1.bp.blogspot.com/-SlBHfdnQ-JM/Xt1LvtL5XbI/AAAAAAAAC8E/Ggkm26f4gScJ_nyxnhJH9u8KtqeIL5fWwCEwYBhgLKs0DAL1OcqxkwSvKtMJNjeJdAhiDQgo-SQVjR5nziWcqZVLZVcvrsLjyI2NBXcjlNg0JvMnkYrBqofMVKiivyNIcg5Fgv-yKVdoYyJYB98Hpgld8bm7efGVUZj7sslAB2e_aduLgnkwIRMHYBj1mdWzywrPOEQ2QNdu3dQBHPXZES_YLcLWEVg_ceifcpsXGiBTZIA8WD-_7uHFWvzam-KqR5wEOIWM4HuXIDfD-jVW5J5pUZ-ouRhlVT68wwsCNQtJDksM5VGGmSRDevHaoaaDro48Zz4Mc33XdPa3Oewuc3l7PhGIFcUGPiyiTFwS9HoD8RmEMgA9kDyn3ZsuRPXKw063b9mpZ9xDvxRklyTW3KqjAe1Ce0fm9zoB4bzRSChvuV-R_rHUaqYj8MbjZSGWsdINYcspCpwdBwba_7lVcQwHi9Gjam4UuToPoh0sq52cZFiL7A4kSZRq0lxyhvKHTLpqDrB6YPoAbfN_noQ2ht1rKC77mid5_qlmcY_UWeY1rcBVwlN2inCfaddNlKqV-ji-cJsOZR-MYoVArW5uodlky1mmX3lP6TaahB6fYQio4ASQq88NoPOsH9iviInrTLIIwN1-xvnlFQiyVEHUwjbb19gU/s200/IMG_3294.jpg" width="150" /></a>This is where you can adjust the flavor of your brittle. Once the 1-1/2
minutes have passed, take a look at your brittle. Better yet, take a
whiff. It's hot though, so be careful! You can add 15-30 seconds more
at intervals and your brittle will darken.<br />
<br />
Some people like a lighter,
milder brittle. Where I on the other hand like mine pretty dark and
nutty flavored. Don't get me wrong, I have burnt some batches, but they
weren't too bad. The batch I made here I microwaved an additional 30
seconds and it's light for me. I probably would have gone an extra 15
seconds. <br />
<br />
<a href="https://1.bp.blogspot.com/-Dewqf7SWFts/Xt1LwIGAOEI/AAAAAAAAC74/Tqmcmw_TGcQoBi3Iwrd048ZP-mTcEY4ugCEwYBhgLKs0DAL1OcqxkwSvKtMJNjeJdAhiDQgo-SQVjR5nziWcqZVLZVcvrsLjyI2NBXcjlNg0JvMnkYrBqofMVKiivyNIcg5Fgv-yKVdoYyJYB98Hpgld8bm7efGVUZj7sslAB2e_aduLgnkwIRMHYBj1mdWzywrPOEQ2QNdu3dQBHPXZES_YLcLWEVg_ceifcpsXGiBTZIA8WD-_7uHFWvzam-KqR5wEOIWM4HuXIDfD-jVW5J5pUZ-ouRhlVT68wwsCNQtJDksM5VGGmSRDevHaoaaDro48Zz4Mc33XdPa3Oewuc3l7PhGIFcUGPiyiTFwS9HoD8RmEMgA9kDyn3ZsuRPXKw063b9mpZ9xDvxRklyTW3KqjAe1Ce0fm9zoB4bzRSChvuV-R_rHUaqYj8MbjZSGWsdINYcspCpwdBwba_7lVcQwHi9Gjam4UuToPoh0sq52cZFiL7A4kSZRq0lxyhvKHTLpqDrB6YPoAbfN_noQ2ht1rKC77mid5_qlmcY_UWeY1rcBVwlN2inCfaddNlKqV-ji-cJsOZR-MYoVArW5uodlky1mmX3lP6TaahB6fYQio4ASQq88NoPOsH9iviInrTLIIwN1-xvnlFQiyVEHUwjbb19gU/s1600/IMG_3297.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://1.bp.blogspot.com/-Dewqf7SWFts/Xt1LwIGAOEI/AAAAAAAAC74/Tqmcmw_TGcQoBi3Iwrd048ZP-mTcEY4ugCEwYBhgLKs0DAL1OcqxkwSvKtMJNjeJdAhiDQgo-SQVjR5nziWcqZVLZVcvrsLjyI2NBXcjlNg0JvMnkYrBqofMVKiivyNIcg5Fgv-yKVdoYyJYB98Hpgld8bm7efGVUZj7sslAB2e_aduLgnkwIRMHYBj1mdWzywrPOEQ2QNdu3dQBHPXZES_YLcLWEVg_ceifcpsXGiBTZIA8WD-_7uHFWvzam-KqR5wEOIWM4HuXIDfD-jVW5J5pUZ-ouRhlVT68wwsCNQtJDksM5VGGmSRDevHaoaaDro48Zz4Mc33XdPa3Oewuc3l7PhGIFcUGPiyiTFwS9HoD8RmEMgA9kDyn3ZsuRPXKw063b9mpZ9xDvxRklyTW3KqjAe1Ce0fm9zoB4bzRSChvuV-R_rHUaqYj8MbjZSGWsdINYcspCpwdBwba_7lVcQwHi9Gjam4UuToPoh0sq52cZFiL7A4kSZRq0lxyhvKHTLpqDrB6YPoAbfN_noQ2ht1rKC77mid5_qlmcY_UWeY1rcBVwlN2inCfaddNlKqV-ji-cJsOZR-MYoVArW5uodlky1mmX3lP6TaahB6fYQio4ASQq88NoPOsH9iviInrTLIIwN1-xvnlFQiyVEHUwjbb19gU/s200/IMG_3297.jpg" width="200" /></a>Finally, with an oven mitt, remove the bowl when you've cooked the syrup
to your taste, and quickly stir in the baking soda. This is where the
magic happens!! The syrup will foam so keep stirring.<br />
<br />
Quickly, quickly pour the
foaming mixture onto your prepared baking sheet. You can spread out
with your silicone or wooden utensil, but I find it easier if you just
tip the baking sheet and let the mixture spread that way. Let cool
completely, break into manageable pieces, and enjoy!<br />
<br />
I remember my Grandma Howard always put baking soda in her brittle. That is what adds the air into the syrup and you get an almost "honeycomb candy" texture. You can omit the baking soda if you so desire, but I'm not sure why you would really want to! <br />
<br /><a href="https://1.bp.blogspot.com/-bCx0BTtiZes/Xt1LwhDXJXI/AAAAAAAAC8E/R9YGXFjxIOMIKyFSqw3ihFz1z3i1HhRaACEwYBhgLKs0DAL1OcqxkwSvKtMJNjeJdAhiDQgo-SQVjR5nziWcqZVLZVcvrsLjyI2NBXcjlNg0JvMnkYrBqofMVKiivyNIcg5Fgv-yKVdoYyJYB98Hpgld8bm7efGVUZj7sslAB2e_aduLgnkwIRMHYBj1mdWzywrPOEQ2QNdu3dQBHPXZES_YLcLWEVg_ceifcpsXGiBTZIA8WD-_7uHFWvzam-KqR5wEOIWM4HuXIDfD-jVW5J5pUZ-ouRhlVT68wwsCNQtJDksM5VGGmSRDevHaoaaDro48Zz4Mc33XdPa3Oewuc3l7PhGIFcUGPiyiTFwS9HoD8RmEMgA9kDyn3ZsuRPXKw063b9mpZ9xDvxRklyTW3KqjAe1Ce0fm9zoB4bzRSChvuV-R_rHUaqYj8MbjZSGWsdINYcspCpwdBwba_7lVcQwHi9Gjam4UuToPoh0sq52cZFiL7A4kSZRq0lxyhvKHTLpqDrB6YPoAbfN_noQ2ht1rKC77mid5_qlmcY_UWeY1rcBVwlN2inCfaddNlKqV-ji-cJsOZR-MYoVArW5uodlky1mmX3lP6TaahB6fYQio4ASQq88NoPOsH9iviInrTLIIwN1-xvnlFQiyVEHUwjbb19gU/s1600/IMG_3298.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="150" src="https://1.bp.blogspot.com/-bCx0BTtiZes/Xt1LwhDXJXI/AAAAAAAAC8E/R9YGXFjxIOMIKyFSqw3ihFz1z3i1HhRaACEwYBhgLKs0DAL1OcqxkwSvKtMJNjeJdAhiDQgo-SQVjR5nziWcqZVLZVcvrsLjyI2NBXcjlNg0JvMnkYrBqofMVKiivyNIcg5Fgv-yKVdoYyJYB98Hpgld8bm7efGVUZj7sslAB2e_aduLgnkwIRMHYBj1mdWzywrPOEQ2QNdu3dQBHPXZES_YLcLWEVg_ceifcpsXGiBTZIA8WD-_7uHFWvzam-KqR5wEOIWM4HuXIDfD-jVW5J5pUZ-ouRhlVT68wwsCNQtJDksM5VGGmSRDevHaoaaDro48Zz4Mc33XdPa3Oewuc3l7PhGIFcUGPiyiTFwS9HoD8RmEMgA9kDyn3ZsuRPXKw063b9mpZ9xDvxRklyTW3KqjAe1Ce0fm9zoB4bzRSChvuV-R_rHUaqYj8MbjZSGWsdINYcspCpwdBwba_7lVcQwHi9Gjam4UuToPoh0sq52cZFiL7A4kSZRq0lxyhvKHTLpqDrB6YPoAbfN_noQ2ht1rKC77mid5_qlmcY_UWeY1rcBVwlN2inCfaddNlKqV-ji-cJsOZR-MYoVArW5uodlky1mmX3lP6TaahB6fYQio4ASQq88NoPOsH9iviInrTLIIwN1-xvnlFQiyVEHUwjbb19gU/s200/IMG_3298.jpg" width="200" /></a><a href="https://1.bp.blogspot.com/-1XJ24QyQaH4/Xt1LyOFhsGI/AAAAAAAAC8A/e6KAQtUOaigz09f9IDNWQ9bbOfIKfxCKQCEwYBhgLKs0DAL1OcqyqewBkwBk8z8agza-cKPPmn25--GLp9lsK0sZQdWVkGCrPah9QbecmjKACYkW0dpw44Jl6lYB0tOI5AivuqSpgsjEwJ3KenkLVvRI7kDn1fTkhK12YSe6an3ifNhXIDBGFMdBQMhYfM1lqWKf_XO4-M8z_7chCAa0ZDZbi728u9-ojoNIDiuCp30wd7p3DHKgydz7uhSk4KtrVAq2-W-fHqt77ILxjgulMmev5xmhG1ja92uyOnuc4z2FPBw0g-RqUgGghMd6HJMgRWR_Ue_5Erzxovs1Yc6eV7E4G32QMFqAtxSM6dgZ8HB9GV9LPvLm5U-Ql4B3dHJunhTxbkYn27lcO4gxWJN9nmzMamP847WVIEW8rl1liEn_d_QAYs0Smgut3Xm4YVpfh5fdXGF9TtoJCYcTMS0ddHKcMjNfZfcIrS8eechVP9T2dBHsOm4WM3o1b_F0G1eHTm40xgrV32rGHffspXgVIfiFJ1ynec_YSTXRfK_ITywLpgaSBJp-xQ6tA0uExAFfcfSH02P4xuBD7APzcfikqkljNbK0oGtAa_4Op_isSHPyBsYGvq9GxUPJMF4uRywyOZSCA3pbB9UpucFdRxHYw3sX19gU/s1600/IMG_3301.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://1.bp.blogspot.com/-1XJ24QyQaH4/Xt1LyOFhsGI/AAAAAAAAC8A/e6KAQtUOaigz09f9IDNWQ9bbOfIKfxCKQCEwYBhgLKs0DAL1OcqyqewBkwBk8z8agza-cKPPmn25--GLp9lsK0sZQdWVkGCrPah9QbecmjKACYkW0dpw44Jl6lYB0tOI5AivuqSpgsjEwJ3KenkLVvRI7kDn1fTkhK12YSe6an3ifNhXIDBGFMdBQMhYfM1lqWKf_XO4-M8z_7chCAa0ZDZbi728u9-ojoNIDiuCp30wd7p3DHKgydz7uhSk4KtrVAq2-W-fHqt77ILxjgulMmev5xmhG1ja92uyOnuc4z2FPBw0g-RqUgGghMd6HJMgRWR_Ue_5Erzxovs1Yc6eV7E4G32QMFqAtxSM6dgZ8HB9GV9LPvLm5U-Ql4B3dHJunhTxbkYn27lcO4gxWJN9nmzMamP847WVIEW8rl1liEn_d_QAYs0Smgut3Xm4YVpfh5fdXGF9TtoJCYcTMS0ddHKcMjNfZfcIrS8eechVP9T2dBHsOm4WM3o1b_F0G1eHTm40xgrV32rGHffspXgVIfiFJ1ynec_YSTXRfK_ITywLpgaSBJp-xQ6tA0uExAFfcfSH02P4xuBD7APzcfikqkljNbK0oGtAa_4Op_isSHPyBsYGvq9GxUPJMF4uRywyOZSCA3pbB9UpucFdRxHYw3sX19gU/s200/IMG_3301.jpg" width="150" /></a>
There
are other items you can add to your brittle prior to stirring in the
baking soda. You can add in finely chopped jalapenos or even
habaneros. It's fantastic*! You may want to experiment adding a little cayenne pepper or even ground cinnamon, or both!<br />
<br />
You
can also make this with different types of nuts. I've made this with
cashews without changing the cooking times. You may want to try almonds or even hazel nuts. I'd be careful with tiny seeds like sesame or sunflower. Just experiment and adjust times, or even add the seeds in before the baking soda to prevent burning. Go wild and have fun! <br />
<br />
<div>Well, I hope you are glad to see me back, because I'm glad to be back! When it's just me, Dale, and the puppies, my mind does a bit of racing, but in this day and age of computers, Internet, video chat, etc., it doesn't seem so bad.<br /></div><div><br /></div><div>Be safe, be kind, and be loving. Until next time!<br /><br /></div>
<br />
*NOTE: I
must warn you, although it's very tasty and a bit addictive, don't eat
too much at one sitting. Without getting too gross or graphic, trust me
on this one! Capsaicin (the element that makes peppers hot) can be a laxative. I need say no more.<br /><div><div><div><div><div><a href="https://1.bp.blogspot.com/-kjB6NaBGAtQ/Xt1LxrikreI/AAAAAAAAC8E/R3NHkkQOOrgqbV7oTS-fTZuFzpQXiCXBgCEwYBhgLKs0DAL1OcqyqewBkwBk8z8agza-cKPPmn25--GLp9lsK0sZQdWVkGCrPah9QbecmjKACYkW0dpw44Jl6lYB0tOI5AivuqSpgsjEwJ3KenkLVvRI7kDn1fTkhK12YSe6an3ifNhXIDBGFMdBQMhYfM1lqWKf_XO4-M8z_7chCAa0ZDZbi728u9-ojoNIDiuCp30wd7p3DHKgydz7uhSk4KtrVAq2-W-fHqt77ILxjgulMmev5xmhG1ja92uyOnuc4z2FPBw0g-RqUgGghMd6HJMgRWR_Ue_5Erzxovs1Yc6eV7E4G32QMFqAtxSM6dgZ8HB9GV9LPvLm5U-Ql4B3dHJunhTxbkYn27lcO4gxWJN9nmzMamP847WVIEW8rl1liEn_d_QAYs0Smgut3Xm4YVpfh5fdXGF9TtoJCYcTMS0ddHKcMjNfZfcIrS8eechVP9T2dBHsOm4WM3o1b_F0G1eHTm40xgrV32rGHffspXgVIfiFJ1ynec_YSTXRfK_ITywLpgaSBJp-xQ6tA0uExAFfcfSH02P4xuBD7APzcfikqkljNbK0oGtAa_4Op_isSHPyBsYGvq9GxUPJMF4uRywyOZSCA3pbB9UpucFdRxHYw3sX19gU/s1600/IMG_3300.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="200" src="https://1.bp.blogspot.com/-kjB6NaBGAtQ/Xt1LxrikreI/AAAAAAAAC8E/R3NHkkQOOrgqbV7oTS-fTZuFzpQXiCXBgCEwYBhgLKs0DAL1OcqyqewBkwBk8z8agza-cKPPmn25--GLp9lsK0sZQdWVkGCrPah9QbecmjKACYkW0dpw44Jl6lYB0tOI5AivuqSpgsjEwJ3KenkLVvRI7kDn1fTkhK12YSe6an3ifNhXIDBGFMdBQMhYfM1lqWKf_XO4-M8z_7chCAa0ZDZbi728u9-ojoNIDiuCp30wd7p3DHKgydz7uhSk4KtrVAq2-W-fHqt77ILxjgulMmev5xmhG1ja92uyOnuc4z2FPBw0g-RqUgGghMd6HJMgRWR_Ue_5Erzxovs1Yc6eV7E4G32QMFqAtxSM6dgZ8HB9GV9LPvLm5U-Ql4B3dHJunhTxbkYn27lcO4gxWJN9nmzMamP847WVIEW8rl1liEn_d_QAYs0Smgut3Xm4YVpfh5fdXGF9TtoJCYcTMS0ddHKcMjNfZfcIrS8eechVP9T2dBHsOm4WM3o1b_F0G1eHTm40xgrV32rGHffspXgVIfiFJ1ynec_YSTXRfK_ITywLpgaSBJp-xQ6tA0uExAFfcfSH02P4xuBD7APzcfikqkljNbK0oGtAa_4Op_isSHPyBsYGvq9GxUPJMF4uRywyOZSCA3pbB9UpucFdRxHYw3sX19gU/s200/IMG_3300.jpg" width="150" /></a></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-21364008471426991442018-05-25T11:58:00.001-07:002018-05-25T12:21:57.718-07:00Give Us Our Daily Bauernbrot!<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-9hSQqLRh1lw/Wwg81YsGN6I/AAAAAAAAClk/R6IDd-vekQ8wtVIOZCwqFESWQc2sHombgCLcBGAs/s1600/IMG_8257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="400" src="https://2.bp.blogspot.com/-9hSQqLRh1lw/Wwg81YsGN6I/AAAAAAAAClk/R6IDd-vekQ8wtVIOZCwqFESWQc2sHombgCLcBGAs/s400/IMG_8257.JPG" width="300" /></a></div>
<br />
What can I say? <b><i>I LOVE BREAD!</i></b> And so does most of the world's population! I've eaten breads from various places around the world, and somethings that the local's pass for "their bread". But nothing tastes as good to me as a German farmer's bread or Bauernbrot in the German language. It's not all rye, it's not all white, but a little of both. I found a recipe online years ago, and I've been making this bread ever since.<br />
<br />
There was a day when we never bought bread, because I made our own. This bread and a sourdough style. But that is when I had a lot of time on my hands. Now, I do not have so much spare time, but I do like to make a good crusty loaf of Bauernbrot here and there!<br />
<br />
I've never had any problems making my bread at our high elevation of 6,035 feet (1,849-1/2 meters) and it works great at lower elevations as well. So, I'm sharing my recipe here and I hope you all have the same great success as I have. Well, after making hundreds of loaves in my lifetime I should have it down!<br />
<br />
It's not something that's quick, nor should you try to put it into a bread machine. Just follow the instructions and you should get a high quality loaf of bread that German's will even rave about!<br />
<br />
<h3>
<i>German Style Farmer's Bread (Bauernbrot)</i></h3>
(makes 1 nice hefty loaf, or you can split dough and make two small loaves)<br />
<br />
<b><i>Starter:</i></b><br />
3/4 cup dark rye flour (I only use Bob's Red Mill, but that's just me)<br />
3/4 cup bread flour - do not substitute with all-purpose (I only use King Arthur, but again, that's just me)<br />
3 Tablespoons barley malt - I think this ingredient is what makes it unique; you could use honey, but why? (you can get it <a href="https://www.vitacost.com/productResults.aspx?N=0&ss=1&Ntt=barley%20malt" target="_blank">here</a>)<br />
1/2 teaspoon instant yeast (usually get the bread machine or "RapidRise" yeast in the little brown jar)<br />
1-1/2 cups lukewarm water (tap is fine, just don't use ice cold from your fridge door dispenser)<br />
<br />
<b>NOW, THIS IS IMPORTANT: </b><br />
Put all ingredients in your mixing bowl (I use the bowl from my Kitchen Aid mixer) and stir with a rubber scraper until you have a lovely brown slurry. Cover the bowl with plastic wrap. It's always a thing for me to see how tight I can get the wrap. I try to get it very tight where it doesn't even look like there is any on top! Oh, back to the recipe and away from my quirks. Let the mixture sit out for about an hour at room temperature, and then put in your refrigerator.<br />
<br />
I find that if I'm getting ready for work, I just mix this up first thing, and then pop it in the fridge before I leave. This is always good to do on a Friday if you want to bake on Saturday.<br />
<br />
Let your starter ferment in the fridge for at least 24 hours. I've made this with no fermenting, and it's good, but it always seems to be a bit better when I make it this way.<br />
<br />
<b>NEXT DAY:</b><br />
Take your starter from the cold.<br />
<br />
<a href="https://1.bp.blogspot.com/-rVRAlRZmgy0/WwhESkhJEsI/AAAAAAAACl4/KsAiLKGvd7YRnlWjUv4HVrJg_5VUr9gHACLcBGAs/s1600/IMG_8250.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-rVRAlRZmgy0/WwhESkhJEsI/AAAAAAAACl4/KsAiLKGvd7YRnlWjUv4HVrJg_5VUr9gHACLcBGAs/s200/IMG_8250.JPG" width="150" /></a><b><i>Bread Mixture:</i></b><br />
2-1/2 cups bread flour (see notes to bread flour above)<br />
2 Tablespoons caraway seeds (I get this in a bulk container on Amazon)<br />
1-1/2 teaspoon Kosher salt (never used any other kind, but I would stay away from table salt)<br />
1/2 teaspoon instant yeast (see notes to yeast above)<br />
<br />
1 Tablespoon oil - DO NOT PUT IN MIX NOW (I just use canola oil)<br />
<br />
In a small bowl, mix all dry ingredients together with a fork and carefully pour on top of your starter. DO NOT MIX. Cover again with plastic wrap and let this sit in a warm area for at least 5 hours. Again, I've made this in a hurry and didn't let this sit for long, but under ideal conditions it's best to let it sit for the prescribed time.<br />
<br />
Your starter should be bubbling up and over the flour mixture (see photo).<br />
<br />
<a href="https://3.bp.blogspot.com/-k2b1RTncur0/WwhESZUQ1RI/AAAAAAAACmI/Xtgb72tMgiMyjv_bgIlhvmP9BHIoW4eRwCEwYBhgL/s1600/IMG_8252.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="200" src="https://3.bp.blogspot.com/-k2b1RTncur0/WwhESZUQ1RI/AAAAAAAACmI/Xtgb72tMgiMyjv_bgIlhvmP9BHIoW4eRwCEwYBhgL/s200/IMG_8252.JPG" width="150" /></a>After your mixture has sit, ADD the oil now and knead on your Kitchen Aid mixer, using the dough hook, on medium-low speed (about setting 4) for 10 minutes. Add flour by the teaspoons full if the dough is too sticky. Your dough should be coming off the sides of the bowl and forming a dough blob on the hook. I also stop the machine and scrape any bits that stick to the sides of the bowl. Let the dough rest for 10 minutes, and then knead again for another 10 minutes.<br />
<br />
I used to do this by hand, but I've learned that the Kitchen Aid is easier and my forearms don't end up looking like Popeye's!<br />
<br />
<a href="https://1.bp.blogspot.com/-bWsr_e4vHNM/WwhESaUcv8I/AAAAAAAACmE/s2Wff8SnZx4Grooj78NDyBUmfsiaq-lQQCEwYBhgL/s1600/IMG_8253.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="200" src="https://1.bp.blogspot.com/-bWsr_e4vHNM/WwhESaUcv8I/AAAAAAAACmE/s2Wff8SnZx4Grooj78NDyBUmfsiaq-lQQCEwYBhgL/s200/IMG_8253.JPG" width="150" /></a>You should have a fairly smooth dough and the sides of the bowl should be clean. Scrape out of the bowl onto a flour-dusted surface and knead a few times by hand. This does feel very nice because your dough will really become smooth and elastic. Those crafty (but tasty) caraway seeds like to jump out during your hand-kneading session, but just use the dough to pick them back up. Form this into a ball by tucking the sides underneath the ball and keep rotating it as you do this.<br />
<br />
You should have a wonderfully silky feeling ball of dough. Spray your mixing bowl with cooking spray, drop the ball in with smooth side up, and spray the top with more cooking spray. Cover with plastic wrap and let rise (we call this proofing in the biz!) in a warm area for about an hour.<br />
<br />
<a href="https://1.bp.blogspot.com/-r_HAn4lmcrw/WwhES2N-NJI/AAAAAAAACmM/F5LBCff83gY8uoKtmpJiIOAWRK-iZw-4gCEwYBhgL/s1600/IMG_8254.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1280" data-original-width="960" height="200" src="https://1.bp.blogspot.com/-r_HAn4lmcrw/WwhES2N-NJI/AAAAAAAACmM/F5LBCff83gY8uoKtmpJiIOAWRK-iZw-4gCEwYBhgL/s200/IMG_8254.JPG" width="150" /></a>If it's very warm in your house, this may only take 45 minutes or so. If it's super chilly, this could take up to 2 hours. You will want the dough to rise until it's doubled in volume in the bowl. DO NOT over-proof to where your dough is spilling out the top and over the sides of the bowl. I've done this before when I took a nap and forgot to wake up in time! This is not good because all of the yeast's rising power is nearly spent, and you'll have a hard time proofing it the required second time. Sorry, I only have a picture of the dough before proofing.<br />
<br />
Once your dough has doubled: AT THIS TIME, place a large oven stone (or un-glazed tiles) onto the lowest rack of your oven. Leave room for something metal that can hold water. I use an old loaf pan. Pre-heat your oven to 405<span style="background-color: white; color: #545454; font-family: "roboto" , "arial" , sans-serif; font-size: x-small;">°</span> F. Hot!<br />
<br />
Then take out doubled dough and knead a few times more and reshape into a ball. Place dough, top-side down into a prepared round brotform, flour and cover to proof for another 45 minutes or so. The dough should be doubled again, with a nice dome shape springing-forth form the top of the brotform. Sorry, I did not take a picture of this either. Bad photographer!<br />
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<a href="https://4.bp.blogspot.com/-DQoMrDuKs9Q/WwhIlmQTPEI/AAAAAAAACmU/YtncRnE9FcIbCnfnjyCAH9B1RfruzR39wCLcBGAs/s1600/Capture.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="257" data-original-width="379" height="135" src="https://4.bp.blogspot.com/-DQoMrDuKs9Q/WwhIlmQTPEI/AAAAAAAACmU/YtncRnE9FcIbCnfnjyCAH9B1RfruzR39wCLcBGAs/s200/Capture.JPG" width="200" /></a>A brotform or bread proofing basket (you can purchase <a href="https://www.amazon.com/Banneton-Proofing-Included-Instructions-Eco-Friendly/dp/B01FGBM000/ref=sr_1_14?ie=UTF8&qid=1527269161&sr=8-14&keywords=brotform+proofing+basket" target="_blank">here</a>), is the traditional way of making free standing loaves, but if you don't have one, just scatter a liberal layer of corn meal on a board or flat cookie sheet, place dough on top of corn meal, top-side up, dust dough with flour and cover with a clean cotton tea towel to rise for about 45 minutes. It should double in size. The corn meal is very important as it lets you slide your proofed-to-perfection loaf into the oven. You can't bake a loaf of deflated dough, and it's deflated because you couldn't slide it off the board. Don't skimp on that!<br />
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When you are ready to bake your bread, draw a cup of hot water from your tap, and set near your oven. Carefully turn out your loaf from your brotform onto a corn meal treated board. If you think it's a bit flat, you can let it sit for another 20-30 minutes, but I usually just bake it from here.<br />
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Slash the top of your loaf with a very sharp razor or bread lame (you can purchase the fancy one I have <a href="https://www.amazon.com/Victorinox-2-Inch-Folding-Blade-Handle/dp/B0015ZWC4G/ref=sr_1_32?s=home-garden&ie=UTF8&qid=1527270073&sr=1-32&keywords=bread+lame" target="_blank">here</a>), or make your own by purchasing safety razors (double-sided) and affixing them to wooden stir sticks. Slash about 1/2 inch deep, three parallel cuts that are evenly spaced across, turn loaf 90 degrees and repeat.<br />
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Slip the bread from the board onto the hot stone, pour the cup of hot water into the heated metal vessel and quickly shut the oven door. This creates steam to help with an extra rise and makes the outside crusty. Bake for 15 minutes.<br />
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<a href="https://2.bp.blogspot.com/-JGDfsChQXM8/WwhaQgJOutI/AAAAAAAACmg/v_OeWM6zvSkQ-y-vmzQYxRTyPo2J6W2fQCLcBGAs/s1600/IMG_2122%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://2.bp.blogspot.com/-JGDfsChQXM8/WwhaQgJOutI/AAAAAAAACmg/v_OeWM6zvSkQ-y-vmzQYxRTyPo2J6W2fQCLcBGAs/s200/IMG_2122%255B1%255D.JPG" width="150" /></a>Turn down the oven to 400<span style="background-color: white; color: #545454; font-family: "roboto" , "arial" , sans-serif; font-size: x-small;">°</span> F and bake for an additional 25-35 minutes or until the bottom sounds hollow when you thump it and the internal temperature is 190<span style="background-color: white; color: #545454; font-family: "roboto" , "arial" , sans-serif; font-size: x-small;">°</span> F or more. During the baking, I will mist the top of the loaf with water from a spray bottle and rotate it on the stone. This helps give the loaf a more even bake and the occasional mists of water make the outside VERY crusty.<br />
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Remove your fresh baked loaf of bread onto a wire rack to cool. Do not cut until completely cool. That is, if you have the will power! Nothing beats butter on a warm slice of fresh-baked bread!<br />
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This bread is delicious fresh, toasted, and it keeps well in a plastic bag. It also freezes beautifully. The crumb has a tight, but soft and spongy texture, with a light malty flavor, and accents of anise from the caraway seeds. The crust is a deeper malt flavor (sometimes I bake at a higher temperature to deliberately "catch" or burn it a bit), and it is so satisfyingly chewy that you'd be crazy to cut off these crusts.<br />
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So, that's it! Intimidating isn't it? Of course not!<br />
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With a little practice and PATIENCE, you too can bake a damned good loaf like this. Perfect for anytime, and perfect everytime. Happy baking!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-24872707678314130102018-05-24T08:58:00.002-07:002018-05-25T12:21:45.033-07:00Soooo Late! But Soooo Worth It!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-MMc2lAzgFQY/WwbZRzINCvI/AAAAAAAACig/XJ6YIhs4Z6Q2qTqWquzYLv99gt-vfMwoACLcBGAs/s1600/33300003_10157349876689008_4851911407672754176_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://1.bp.blogspot.com/-MMc2lAzgFQY/WwbZRzINCvI/AAAAAAAACig/XJ6YIhs4Z6Q2qTqWquzYLv99gt-vfMwoACLcBGAs/s400/33300003_10157349876689008_4851911407672754176_n.jpg" width="300" /></a></div>
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First of all...I am so sorry for not posting anything on here for, um, two years!! I don't know if anyone even reads this thing, but I still feel guilty about it.<br />
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Lots has happened over the past two years I tell ya! Dale has officially retired from the Army after 26 glorious years. Congratulations, Babe! However, you would think with him being home (finishing up his Master's Degree) that he would be whipping up all sorts of tasty meals, but no, I get home from work and I still hear the "What's for dinner?" question.<br />
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Well, we are cheating a bit and have enrolled in <a href="https://dreamdinners.com/main.php" target="_blank">Dream Dinners</a>. It's a bit like Blue Apron or Hello Fresh, but it's way, way easier! I'll blog more on that another time. When I do cook, I love using my Instant Pot!<br />
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I'm here to give you this great and easy recipe (adapted it from this <a href="https://www.pressurecookrecipes.com/instant-pot-sloppy-joes/#wprm-recipe-container-22259" target="_blank">recipe</a>) for a mega-load of super-delicious Sloppy Joes! I've made them in my Instant Pot (my latest favorite gastronomical gadget!), but you could just mix up the ingredients and put it all in a good ol' slow cooker and cook on low all day. But who wants to do that any more?? Not me!<br />
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Sloppy Joes were always a favorite of ours when we were kids. However, my mother had a very basic recipe (ketchup and mustard with a little sugar) and she just always threw it together with no measuring at all. But, she's never made 5 pounds of Joes at one time. That's a lot of guess work!<br />
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Here is a good recipe that I've tried and tested at work at the U.S. Air Force Academy, on my coworkers. They are always ready and willing tasters when it comes to my food!<br />
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<i>Sloppy Joes for a Crowd - Instant Pot Recipe (6qt or 8qt)</i></h3>
<span style="font-family: inherit;">(Served 12 adults with no problems at all)</span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">5 pounds lean ground beef (I used 93%)</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">2 large onions, diced fine (a food processor would make all your veggie chopping much easier, I'm just sayin'!)</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">1 large green bell pepper, diced fine</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">1 large red bell pepper, diced fine</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">1/4 cup garlic, minced (yeah, that's a lot, but worth it, but use less if you want)</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">2 1/2 cups ketchup</span></span><br />
<span style="color: #161616;"><span style="background-color: white;">1/4 cup tomato paste (you can use a little more if you'd like to help thicken more)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #161616;">1/4 cup </span><span style="background-color: white; color: #161616;">soy sauce</span><span style="background-color: white; color: #161616;"> </span><span style="background-color: white; color: #161616;">(not low sodium soy sauce)</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #161616;">1/4 cup </span><span style="background-color: white; color: #161616;">Worcestershire sauce</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #161616;">1/4 cup </span><span style="background-color: white; color: #161616;">brown sugar</span></span><br />
<span style="background-color: white;"><span style="font-family: inherit;"><span style="color: #161616;">1 heaping tablespoon </span><span style="color: #161616;">Dijon</span><span style="color: #161616;"> mustard</span></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #161616;">1 1/4 cup water</span><span style="background-color: white; color: #161616;"> </span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">2 tablespoons olive oil</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">Kosher salt & ground black pepper to taste</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">Using a 6 quart Instant Pot, press "SAUTE" on the highest setting and add the olive oil. Then crumbled all of the raw hamburger meat into the pot and season to your taste with salt and pepper. Yes, all! I guess you could do this in small batches or in a large pan on your stove. Use a wooden spoon or a handy meat thingie like <a href="https://www.amazon.com/dp/B0011UFPXU/ref=asc_df_B0011UFPXU5486154/?tag=hyprod-20&creative=395033&creativeASIN=B0011UFPXU&linkCode=df0&hvadid=198094063648&hvpos=1o1&hvnetw=g&hvrand=1999171571291021660&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9029003&hvtargid=pla-351218911337" target="_blank">this</a>, and start browning the meat. This may take some time, but it works and you'll get all of the meat cooked. You will have to either drain off the juice/fat at the end, or ladle it out. Either way, you want your meat as dry as you can get it. Do not turn off your Instant Pot.</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;">Add the onion and saute that while mixing into the cooked ground beef. Do this for about 2 minutes. Add the bell peppers and garlic, and again, saute while mixing into the ground beef. Saute for about 2 minutes more. Don't worry about making the veggies soft, because the pressure cooking will take care of that! Add the brown sugar, soy sauce, Worcestershire sauce, and water and mix with the mixture, making sure to scrape the bottom of your pan.</span></span><br />
<span style="background-color: white; color: #161616;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #161616;"><span style="background-color: white;">Turn off your Instant Pot and layer the mustard, tomato paste, and ketchup onto the top of your beef mixture. Put on lid and "PRESSURE COOK" on highest setting for 10 minutes. Naturally release the pressure for 10 minutes and then rapid release the remaining pressure. Open the lid and stir well.</span></span><br />
<span style="color: #161616;"><span style="background-color: white;"><br /></span></span>
<span style="color: #161616;"><span style="background-color: white;">If your mixture is looser than you would like it, turn on "SAUTE" on the lowest setting and simmer for 30 minutes, or until you get the right consistency. If your mixture is too dry, add a little water.</span></span><br />
<span style="color: #161616;"><span style="background-color: white;"><br /></span></span>
<span style="color: #161616;"><span style="background-color: white;">Place your Instant Pot on "SLOW COOK" on the lowest setting and call up the crowd! I served these with the little Savory Butter Rolls by King's Hawaiian. Yumo, Sloppy Joe Sliders!</span></span><br />
<span style="color: #161616;"><span style="background-color: white;"><br /></span></span>
<span style="color: #161616;"><span style="background-color: white;">This large and satisfying recipe is great for potlucks, family get-togethers, kid's parties, etc. There were 12 of us and we I had leftovers to take home to the husband. Who didn't have dinner ready on the table, of course! Hope you enjoy this!</span></span><br />
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5751671553205313940.post-54590742572446669922016-06-03T17:04:00.001-07:002016-06-03T17:04:15.559-07:00Super-Duper Small Gummi Sushi! Yes, you can be a sushi chef too!<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-gskAfJx13X0/V1IP_jDPvwI/AAAAAAAACY0/Zw74HNgp-ZEd2n2_E28yGkbQPbObVlBHQCLcB/s1600/IMG_2536lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-gskAfJx13X0/V1IP_jDPvwI/AAAAAAAACY0/Zw74HNgp-ZEd2n2_E28yGkbQPbObVlBHQCLcB/s400/IMG_2536lores.jpg" width="400" /> </a></div>
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Dale and I were running errands today, and we stopped by a great shop near us called, Rocket Fizz. It's a super-cool candy and soda shop, and they had these gummi kits from Japan. You made your own gummies and then assembled them to look like different foods. </div>
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Of course I had to get the sushi kit. I love novel and quirky things like this. It's very detailed oriented, looks nearly really, and it's miniature! My favorite criteria!</div>
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It's called "Poppin' Cookin' Sushi Kit" and it was really fun to make. After we downloaded the English instructions from <a href="http://cms.whiterabbitexpress.com/popin-cookin-english-instructions/" target="_blank">HERE</a>. The instructions on the box are fine, if you are fluent in reading Japanese! There are pictures, but in this case, they are not worth a thousand words.</div>
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<a href="https://4.bp.blogspot.com/-f30PpnfIB74/V1IQS0OwCUI/AAAAAAAACZA/HNJNWSQ1ZDkxyFzX9W_ojn0RcXAEsQX8gCLcB/s1600/IMG_2523lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-f30PpnfIB74/V1IQS0OwCUI/AAAAAAAACZA/HNJNWSQ1ZDkxyFzX9W_ojn0RcXAEsQX8gCLcB/s320/IMG_2523lores.jpg" width="320" /></a></div>
Here is the box. It's about the size of...well, a box of tampons. That's really all I could think to compare it to.<br />
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<a href="https://1.bp.blogspot.com/-hLdiXHkrvlk/V1IPDnrnXyI/AAAAAAAACY8/URVmfHGDgZ09hX56rMofLD-mw2IVMPLTgCKgB/s1600/IMG_2524lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-hLdiXHkrvlk/V1IPDnrnXyI/AAAAAAAACY8/URVmfHGDgZ09hX56rMofLD-mw2IVMPLTgCKgB/s320/IMG_2524lores.jpg" width="240" /></a></div>
This plastic pouch is inside, but don't just rush in and tear it open. You need to cut where it indicates because you use this as your templates and "plates."<br />
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<a href="https://1.bp.blogspot.com/-LzLbHiKzAaE/V1IPE8UkE4I/AAAAAAAACY8/Ki6fGZmAgvAQuWPbO50nAcNSdBs0oORQQCKgB/s1600/IMG_2525lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-LzLbHiKzAaE/V1IPE8UkE4I/AAAAAAAACY8/Ki6fGZmAgvAQuWPbO50nAcNSdBs0oORQQCKgB/s320/IMG_2525lores.jpg" width="320" /></a></div>
After you cut open the pouch, remove this tray and all of the mysterious packets and hardware. That little spoon is cute and looks like a tiny spade.<br />
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<a href="https://3.bp.blogspot.com/-HYtDrd5akT0/V1IPHbodJ4I/AAAAAAAACY8/4MsAWGY4vJs73_o9CuI4BBums-E9PufMQCKgB/s1600/IMG_2527lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://3.bp.blogspot.com/-HYtDrd5akT0/V1IPHbodJ4I/AAAAAAAACY8/4MsAWGY4vJs73_o9CuI4BBums-E9PufMQCKgB/s320/IMG_2527lores.jpg" width="320" /></a></div>
<a href="https://1.bp.blogspot.com/-G3ybj6h2xkc/V1IUKdqwcBI/AAAAAAAACZY/pL6JQncTE40xIW_Oce6wVtCn81Zi3szyQCLcB/s1600/IMG_2526lores.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>I trimmed the edges of the pouch.<br />
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<a href="https://4.bp.blogspot.com/-G3ybj6h2xkc/V1IUKdqwcBI/AAAAAAAACZY/mN8obMX9rqgo3HmDtmFCgteLQuQanQhBACKgB/s1600/IMG_2526lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-G3ybj6h2xkc/V1IUKdqwcBI/AAAAAAAACZY/mN8obMX9rqgo3HmDtmFCgteLQuQanQhBACKgB/s320/IMG_2526lores.jpg" width="320" /></a></div>
Here are the different color coded packets of mix, the mixing tray, and the squeezy thing, and spoon.<br />
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<a href="https://4.bp.blogspot.com/-xeNH6tHq_nE/V1IPIAIRfwI/AAAAAAAACY8/Y8_VgmI-xUsCe80Hkyd3lJgFCA6rfsNcwCKgB/s1600/IMG_2528lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-xeNH6tHq_nE/V1IPIAIRfwI/AAAAAAAACY8/Y8_VgmI-xUsCe80Hkyd3lJgFCA6rfsNcwCKgB/s320/IMG_2528lores.jpg" width="240" /></a></div>
The first thing I did was mix up the rice. I just used a small spoon to spoon in the minute amounts of water you're suppose to use. This mixture reminded me of when I attempted to make my own rice cakes. Now, that was an utter failure, but I won't bore you with the details on that. Back to our clever sushi!<br />
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<a href="https://4.bp.blogspot.com/-Nv1UypracXs/V1IPJOAwuvI/AAAAAAAACY8/FW_GSzJJAPguEbNmwmefd0vJG19BUHQvgCKgB/s1600/IMG_2529lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://4.bp.blogspot.com/-Nv1UypracXs/V1IPJOAwuvI/AAAAAAAACY8/FW_GSzJJAPguEbNmwmefd0vJG19BUHQvgCKgB/s320/IMG_2529lores.jpg" width="320" /></a></div>
So, after I made the "Tamago" or "egg omelet," I moved to the "tuna" or "Maguro." It was nice that you didn't have to work really quickly, but I didn't want to lollygag. Can you believe that the word "lollygag" didn't show up as a misspelled word? Ha!<br />
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<a href="https://2.bp.blogspot.com/-VxuEgCRSxCI/V1IPLD98NsI/AAAAAAAACY8/jzIZFPGEl6MjH-rYMMdDiGraiuTxquOcwCKgB/s1600/IMG_2531lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-VxuEgCRSxCI/V1IPLD98NsI/AAAAAAAACY8/jzIZFPGEl6MjH-rYMMdDiGraiuTxquOcwCKgB/s320/IMG_2531lores.jpg" width="320" /></a></div>
Making the "salmon roe" or "salmon eggs" was THE COOLEST thing I've done all year. I felt like one of those super-hip molecular chefs. Just follow the instructions and you cannot go wrong! The results are amazing, and a little gross, but they do look like fish eggs when you are finished! This reminded me of that novelty soda in the early 90's called Orbit. Anyone remember that? <br />
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<a href="https://2.bp.blogspot.com/-syRwS055iuo/V1IPKYtWKJI/AAAAAAAACY8/5VdPh_2XsDUFH0FZL6WdSfXBs2QtW3VBwCKgB/s1600/IMG_2530lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-syRwS055iuo/V1IPKYtWKJI/AAAAAAAACY8/5VdPh_2XsDUFH0FZL6WdSfXBs2QtW3VBwCKgB/s320/IMG_2530lores.jpg" width="240" /></a></div>
There was a little black stick of candy that you roll out, while using the handy template on the pouch wrapper. I improvised and was able to make another strip of "Nori" or "seaweed paper" for my tiny omelette sushi.<br />
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After all of my ingredients were prepared, it was time to make some sushi! I took the rice and used the little template to pack together into little cakes for my omelette and tuna.<br />
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I also took a piece of the seaweed paper and made into a ring and pushed a little rice into it. Then I spooned in some of the salmon eggs. I was thrilled by how real they looked, all plump and shiny!<br />
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After I assembled the other pieces of sushi, I assembled the "tuna tower" by using some of the tuna and egg, and chopping them up roughly with my spade spoon. Then I had to carefully top off some rice that I shaped into a disc. Working in miniature is a lot harder than you would think!<br />
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These were so adorable and merited me pulling out my Nikon and snapping some macro pictures. The tuna almost looks like the real thing!<br />
<br />
I tried one piece and it was so fruity and jellied that it was a bit overwhelming for me. Something tasted really strong of peach, and well, I loath peach! Dale gobbled up the remaining "meal." He even used some the candy mix for "soy sauce." I kept searching for the wasabi and pickled ginger...but to no avail.<br />
<br />
There were other kits, and I think we will get them when Dale's boys, John and Nicholas come out. This will be a good project for them. There were burgers, pizzas, and that was all I recalled seeing. <br />
<br />
If you are ever in the Colorado Springs area on the north end of Nevada, you need to check out this candy shop. I was like a kid in a candy store!!<br />
<br />
P.S. I couldn't get myself to get a "breast milk" flavored lolly. That was just too...ew, but of course that didn't stop me from taking a picture of it!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-85880143877673903962016-05-29T09:02:00.001-07:002016-05-29T09:04:31.233-07:00Good enough to eat, but not for me...<div class="separator" style="clear: both; text-align: center;">
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I love, love making things with fruit, but I won't eat them. It's odd because I have an idea what would be a good fruit combination, but I don't like fruit. Most fruit I've never even eaten. Crazy, I know!</div>
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Even though fruit scares me, I find it can be very beautiful. Nature is so strange, but yet so alluring!</div>
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Dale and I are going to our friend's, John and Val, for a BBQ today. Of course I wanted to bring everything under the sun, but we limited ourselves to two things. Dale will be making a cucumber salad, and I made this tart. </div>
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<i>German Fruit Tart</i></h3>
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(serves about 12)</div>
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<b><i>Shortcake:</i></b></div>
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3 eggs</div>
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75 grams (3/8 cup) sugar</div>
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75 grams (1/3 cup) soft butter</div>
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1 packet German vanilla sugar</div>
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1 pinch salt</div>
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150 grams (1 1/4 cup) pastry flour (half all purpose flour and half cake flour)</div>
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1 teaspoon baking powder </div>
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<br /></div>
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Generously grease and
flour a German flan pan. I recommend that you do this first and have
it set aside. Preheat your oven to 400 degrees F. </div>
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Beat eggs in a large bowl, using a hand mixer at highest setting; add sugars, salt, and soft butter, and continue beating at high speed until frothy. Sift flour and baking powder together and add and beat until well blended. Pour batter into the prepared pan and smooth. This will be fairly thick, so be sure you carefully push the batter into the "moat" of the pan. This will create the depression in the inverted finished cake. Bake for about 12-15 minutes or until golden brown and an inserted toothpick comes out clean. Let the cake cool completely on a wire rack before turning out and assembling.</div>
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You can find these specialized ingredients and pan online (Google German Flan Pan) or in German grocery stores, and sometimes the pans show up in thrift stores. We just take it for granted that we've always had one. Our pan was from Dale's German mother, Jenny. My Grandma Bahls also had one, and made wonderful cakes when we were growing up. </div>
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<i><b>Tart Filling:</b></i></div>
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Assorted fruit, sliced; anything that's in season is best, but you can also used canned (I used some canned Mandarin orange slices in the tart pictured)</div>
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1 packet Clear Glaze; follow the instructions on the package </div>
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Arrange your fruit in a pleasing pattern. I love this part! I'm so anal when it comes to getting it just right.</div>
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Spoon the hot glaze over top to set the fruit. Let this cool before serving.</div>
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Take a pint of cold heavy cream and add two packets of "Whip It" stabilizer (if you have it), and packet of vanilla sugar. If not, you can just whip the cream with a little sugar and a few drops of vanilla and serve over the cut slices of the tart.</div>
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Enjoy! I'll just enjoy the pleasure of making something beautiful and delicious for others!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-49996895361429243532016-05-13T10:36:00.001-07:002016-05-13T10:43:33.965-07:00Certified Tested & Perfected: Soft Pretzels v2.0 (with BONUS Sourdough Starter Recipe!)<div class="separator" style="clear: both; text-align: center;">
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Yum! Who doesn't like a good soft pretzel? Well, I'm sure there may be a few people, but I'm sure they are certified crazy!<br />
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I've made these many times before using some discarded sourdough starter, but this is the first time I've boiled them in a baking soda solution. I'd have to say the results are stunning. I would classify this recipe as tested and perfected! These do not have a very long shelf life in our house, and you will find them as irresistible as we do. Or maybe not. We are a couple of pigs in our home. Pigs for fresh baked soft pretzels!<br />
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<h3>
<i>Sourdough Discard Soft Pretzels</i></h3>
Makes 12 Pretzels<br />
<br />
<i><b>Dough: </b></i><br />
3/4 cup lukewarm water<br />
1 cup unfed healthy sourdough starter, straight from the refrigerator (or use fed starter if you like): see sourdough starter recipe below<br />
3 cups unbleached all-purpose flour<br />
1/4 cup nonfat dry milk (I use Bob's Redmill brand, but you can use any)<br />
2 tablespoons (1/2 ounce) non-diastatic malt powder (I use malted milk powder)<br />
1 tablespoon vegetable oil<br />
1 1/2 teaspoons Kosher salt<br />
2 teaspoons instant yeast<br />
<br />
coarse Kosher salt; pretzel salt if you can get it <br />
<br />
<b><i>Baking Soda Solution:</i></b><br />
10 cups water<br />
2/3 cup baking soda<br />
<br />
<br />
Mix all ingredients (to exclude the baking soda solution, of course) into a mass of dough. You will now need to knead the dough – either by hand or a mixer fitted with a dough hook, until smooth. It should be slightly sticky but not wet. If it seems dry, knead in an additional tablespoon or two of water. Shape the dough into a ball, and place it in a lightly greased bowl.
Cover the bowl, and let the dough rest for 45 minutes. The dough will
not rise a lot.<br />
<br />
Preheat your oven to 350°F, and then put 10 cups water in a large pot and add
baking soda. Bring to a boil while you are rolling shaping the
pretzels.<br />
<br />
Turn the dough out onto a lightly greased work surface; a silicone
rolling mat works well. Fold the dough over a few times with your hands to gently deflate it,
then shape it into a rough rectangle. I love the process of shaping the dough. It's so relaxing for me.<br />
<br />
Score it once lengthwise, and five times crosswise, to make 12 pieces and gently cut the dough into pieces; you don’t want to cut into the silicone mat, if you’re using one. Or you can eyeball the dough and cut in half, then those two pieces in half, and then each piece into thirds.<br />
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Cover the dough you aren't using with plastic wrap, so it doesn’t dry out as you’re working with the individual pieces. No need to cover if you are seasoned pretzel-shaper like myself! Haha...yeah, that's what I'm going to keep thinking.<br />
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Roll each piece of dough into an 18″ rope (approximate is fine, no rulers needed). Keep the finished ropes covered if you are just learning, so they don’t dry out.<br />
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You may find it easiest to roll some of the ropes partway. That way, each has a chance to rest (and
the gluten to relax) as you’re working on the other ropes. <br />
<br />
Shape into pretzel shapes by making a loop, twist twice, tuck ends behind bottom of pretzel, and lightly press down from the front on top of the ends. Don't worry about leaving marks since they will boil/bake out. Just be careful not to get too pushy though and press the dough until it's flat. Flat pretzels are a no-no here. Place the shaped pretzels onto parchment-lined or lightly greased (again, I use my silicone mats) baking sheet and get ready to boil them. Don't be afraid! I've done this many times and I've never drowned one yet.<br />
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<a href="https://3.bp.blogspot.com/-ZF417vkHUz4/VzYBUhwMDMI/AAAAAAAACVA/WUmo1WlUAh0z51bPlxnTNsAYc0-MjxeVgCKgB/s1600/IMG_2236.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://4.bp.blogspot.com/-BqpeEXdMsi0/VzYQB_i9wLI/AAAAAAAACVM/N3OS--uDPi8gyQLX1loXNPl46fIxNnkmwCLcB/s1600/IMG_2237.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-BqpeEXdMsi0/VzYQB_i9wLI/AAAAAAAACVM/N3OS--uDPi8gyQLX1loXNPl46fIxNnkmwCLcB/s200/IMG_2237.JPG" width="150" /></a><img border="0" height="150" src="https://3.bp.blogspot.com/-ZF417vkHUz4/VzYBUhwMDMI/AAAAAAAACVA/WUmo1WlUAh0z51bPlxnTNsAYc0-MjxeVgCKgB/s200/IMG_2236.JPG" width="200" /></div>
<a href="https://1.bp.blogspot.com/-K5sXhHCBFxQ/VzYQMXamYrI/AAAAAAAACVQ/0-aWpXJjMc8fvnKfB_MQmkuIB2c1qasdgCLcB/s1600/IMG_2238.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-K5sXhHCBFxQ/VzYQMXamYrI/AAAAAAAACVQ/0-aWpXJjMc8fvnKfB_MQmkuIB2c1qasdgCLcB/s200/IMG_2238.JPG" width="150" /></a>The baking soda solution should be boiling. Drop one pretzel in and
boil for 30 seconds. Take out with a slotted spoon and place back to
its place on the baking sheet. At this time, sprinkle with coarse salt
and repeat until one pan is done. You can put them into the oven and
start timer now. Repeat the same process on other pan and put in the oven and start another timer or do the math.<br />
<br />
Bake the pretzels for 25 to 30 minutes, until they’re dark brown.
Remove them from the oven, brush with melted butter, and cool slightly before serving. They get really shiny and quite lovely. You almost hate to eat them...almost.<br />
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Oh-Em-Gee! These are so wonderful to eat! Really. They are chewy and crunchy and soft and salty and so, so delicious. You will have a hard time just eating one.<br />
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I have tested freezing the shaped unboiled/unbaked pretzel dough, and then taking them out for about an hour before I want to bake them. This will give you time to get the oven going and the baking soda solution boiling, and your appetite going...<br />
<br />
<h3>
<i>Wild Sourdough Starter </i></h3>
Makes about 1 cup <br />
<br />
This will be more prolific then a couple of bunnies, that is, if you take care of it. You just have to remember that your new starter will become a living thing, and like all living things, it needs to eat. You will be it's caretaker since it can't reach out and feed its self, but since you will be feeding it, you will have to throw some of it away. You don't want a garbage can full of it at the end do you? Once you establish a healthy starter, you can take the discard from your feedings to make the lovely pretzels above.<br />
<br />
This will take time! Just like when you raise and nurture any living thing. Pulled the following from the King Arthur Flour website. I say, work smarter, not harder.<br />
<br />
<b><i>Initial Starter: </i></b><br />
1 cup whole rye (pumpernickel) or whole wheat flour<br />
1/2 cup cool water<br />
<br />
<b><i>Starter Food: </i></b><br />
a scant 1 cup unbleached all-purpose flour<br />
1/2 cup cool water (if your house is warm), or lukewarm water (if your house is cool)<br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions"><b>Day 1:</b>
Combine the pumpernickel or whole wheat flour with the cool water in a
non-reactive container. Glass, crockery, stainless steel, or food-grade
plastic all work fine for this.</span><span class="recipe-instruction-span" data-serverid="Instructions"> Stir
everything together thoroughly; make sure there's no dry flour
anywhere. Cover the container loosely and let the mixture sit at warm
room temperature (about 70°F) for 24 hours. See "tips," below, for
advice about growing starters in a cold house.</span><span class="recipe-instruction-span" data-serverid="Instructions"><b> </b></span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions"><b>Day 2:</b>
You may see no activity at all in the first 24 hours, or you may see a
bit of growth or bubbling. Either way, discard half the starter (4
ounces, about 1/2 cup), and add to the remainder a scant 1 cup King
Arthur Unbleached All-Purpose Flour, and 1/2 cup cool water (if your
house is warm); or lukewarm water (if it's cold).</span><span class="recipe-instruction-span" data-serverid="Instructions"> Mix well, cover, and let the mixture rest at room temperature for 24 hours.</span><span class="recipe-instruction-span" data-serverid="Instructions"><b> </b></span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions"><b>Day 3:</b>
By the third day, you'll likely see some activity — bubbling; a fresh,
fruity aroma, and some evidence of expansion. It's now time to begin two
feedings daily, as evenly spaced as your schedule allows. For each
feeding, weigh out 4 ounces starter; this will be a generous 1/2 cup,
once it's thoroughly stirred down. Discard any remaining starter. Add
a scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and
1/2 cup water to the 4 ounces starter. Mix the starter, flour, and
water, cover, and let the mixture rest at room temperature for
approximately 12 hours before repeating.</span><span class="recipe-instruction-span" data-serverid="Instructions"><b> </b></span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions"><b>Day 4:</b> Weigh out 4 ounces starter, and discard any remaining starter. </span><span class="recipe-instruction-span" data-serverid="Instructions">Add a
scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and
1/2 cup water to the 4 ounces starter. Mix the starter, flour, and
water, cover, and let the mixture rest at room temperature for
approximately 12 hours before repeating.</span><span class="recipe-instruction-span" data-serverid="Instructions"><b></b></span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions"><b>Day 5:</b>
Weigh out 4 ounces starter, and discard any remaining starter. </span><span class="recipe-instruction-span" data-serverid="Instructions"><span class="recipe-instruction-span" data-serverid="Instructions">Add a
scant 1 cup (4 ounces) King Arthur Unbleached All-Purpose Flour, and
1/2 cup water to the 4 ounces starter. Mix the starter, flour, and
water, cover, and let the mixture rest at room temperature for
approximately 12 hours before repeating.</span></span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions">By the end of day #5, the starter should have at least doubled
in volume. You'll see lots of bubbles; there may be some little
"rivulets" on the surface, full of finer bubbles. Also, the starter
should have a tangy aroma — pleasingly acidic, but not overpowering. If
your starter hasn't risen much and isn't showing lots of bubbles, repeat
discarding and feeding every 12 hours on day 6, and day 7, if necessary
— as long as it takes to create a vigorous (risen, bubbly) starter. <i>Note: see "tips," below.</i></span><span class="recipe-instruction-span" data-serverid="Instructions"> </span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions">Once
the starter is ready, give it one last feeding. Discard all but 4
ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room
temperature for 6 to 8 hours; it should be active, with bubbles
breaking the surface. <i>Hate discarding so much starter? See "tips," below.</i></span><span class="recipe-instruction-span" data-serverid="Instructions"> </span><br />
<br />
<span class="recipe-instruction-span" data-serverid="Instructions">Remove
however much starter you need for your recipe (no more than 8 ounces,
about 1 cup); and transfer the remaining 4 ounces of starter to its
permanent home: a crock, jar, or whatever you'd like to store it in
long-term. Store this starter in the refrigerator, and feed it
regularly; we recommend feeding it with a scant 1 cup flour and 1/2 cup
water once a week.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-62085918268894766952016-04-27T23:28:00.001-07:002016-04-27T23:30:38.244-07:00Made Lots ~ Posted Not<h3>
<b>Look at what I've made since I've been home back on Cache La Poudre Street, and I didn't even write about it. Tsk, tsk.</b></h3>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-vT1Vz1w4J28/VyGnNQ-LL3I/AAAAAAAACQE/PE6MYLTeTe4V6WXl98yF4hp0XTCon8iSgCLcB/s1600/IMG_2003%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://4.bp.blogspot.com/-vT1Vz1w4J28/VyGnNQ-LL3I/AAAAAAAACQE/PE6MYLTeTe4V6WXl98yF4hp0XTCon8iSgCLcB/s320/IMG_2003%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Soft Pretzels made from discarded sourdough starter. Waste never look so good!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-CE03MUE8wPo/VyGndpcF5nI/AAAAAAAACQI/ew019S6ilNIAD5EWogowvXcHQ1LstuQ6QCLcB/s1600/IMG_2023%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-CE03MUE8wPo/VyGndpcF5nI/AAAAAAAACQI/ew019S6ilNIAD5EWogowvXcHQ1LstuQ6QCLcB/s320/IMG_2023%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made these tender and fluffy popovers for Easter breakfast. Dale had never had them before and he proved that it didn't make a difference. He woofed half of these puppies down. </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-0A8Y66cCoGY/VyGnpnS2RnI/AAAAAAAACQM/wsVOvQ_sEgU3n4Sj_hlziN4tL5ppxFz_gCKgB/s1600/IMG_2025%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-0A8Y66cCoGY/VyGnpnS2RnI/AAAAAAAACQM/wsVOvQ_sEgU3n4Sj_hlziN4tL5ppxFz_gCKgB/s320/IMG_2025%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It wouldn't be Easter without Deviled Eggs! I make mine very simple like both of my grandmothers did. Simple yet delicious.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-YqE5hIb3qgs/VyGn2_87GGI/AAAAAAAACQU/6GSTHBgISW4C9zFu686LCdL7PhFd5lNjACKgB/s1600/IMG_2032%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://2.bp.blogspot.com/-YqE5hIb3qgs/VyGn2_87GGI/AAAAAAAACQU/6GSTHBgISW4C9zFu686LCdL7PhFd5lNjACKgB/s320/IMG_2032%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super sharp white cheddar mac & cheese. Yes, those are Ritz crackers on top. I'm fancy like that.</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-s2t-qKwjv2o/VyGoIOSeu4I/AAAAAAAACQc/1y8_tDuhJmw1bozl4fpMtMvj-GA7fplPwCLcB/s1600/IMG_2033%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-s2t-qKwjv2o/VyGoIOSeu4I/AAAAAAAACQc/1y8_tDuhJmw1bozl4fpMtMvj-GA7fplPwCLcB/s320/IMG_2033%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brined a plump chicken and roasted it to perfection.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-YxFwS6VOCjY/VyGodcAut9I/AAAAAAAACQk/7anciEM5HlEW1yI5_aCnnLdcNpw7bOHpACLcB/s1600/IMG_2065%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-YxFwS6VOCjY/VyGodcAut9I/AAAAAAAACQk/7anciEM5HlEW1yI5_aCnnLdcNpw7bOHpACLcB/s320/IMG_2065%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A tiny loaf of Sourdough made from the extras from my Pullman loaf.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-rnDO1LacDps/VyGopTWlj8I/AAAAAAAACQ8/nlr7mKsxgZ0lMqzqyPGFWaTla1olyWlngCKgB/s1600/IMG_2069%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://4.bp.blogspot.com/-rnDO1LacDps/VyGopTWlj8I/AAAAAAAACQ8/nlr7mKsxgZ0lMqzqyPGFWaTla1olyWlngCKgB/s320/IMG_2069%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the small Pullman loaf. Look at those perfect sandwich slices of bread. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-vZTk63aHZgg/VyGo5tnV5UI/AAAAAAAACQ8/yD1bu4jYXJ415XLERdYrGlAfvEm9nfftACKgB/s1600/IMG_2110%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://3.bp.blogspot.com/-vZTk63aHZgg/VyGo5tnV5UI/AAAAAAAACQ8/yD1bu4jYXJ415XLERdYrGlAfvEm9nfftACKgB/s320/IMG_2110%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the large Pullman loaf. I have to cut it in half and freeze it. It freezes beautifully by the way.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-rLSg43_aCjU/VyGp4LQydKI/AAAAAAAACRE/piItM1YdAiop4VpSdhCcNXfAWe80XmNqACLcB/s1600/IMG_2122%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-rLSg43_aCjU/VyGp4LQydKI/AAAAAAAACRE/piItM1YdAiop4VpSdhCcNXfAWe80XmNqACLcB/s320/IMG_2122%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Good old classic German Farmer's Bread. This is the whopping full loaf. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-s938FV18ICM/VyGqNFt2nzI/AAAAAAAACRI/aAopyNUi0HARK7-WJgnAOo2oei4nQaMdQCLcB/s1600/IMG_2164%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/-s938FV18ICM/VyGqNFt2nzI/AAAAAAAACRI/aAopyNUi0HARK7-WJgnAOo2oei4nQaMdQCLcB/s320/IMG_2164%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My new pans make wonderful mini Frienship loaves to give to friends and family. Or eat a whole loaf by myself. Ahem.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-ML4sFkgY-j4/VyGqckS7MNI/AAAAAAAACRQ/ojfbm8OdXp8df69172rDSyYO6SrWP7HJACLcB/s1600/IMG_1984%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://1.bp.blogspot.com/-ML4sFkgY-j4/VyGqckS7MNI/AAAAAAAACRQ/ojfbm8OdXp8df69172rDSyYO6SrWP7HJACLcB/s320/IMG_1984%255B1%255D.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This rich and delicious fish soup with assorted fruits from the sea. That's Monk Fish upfront and centered. It's called the "Poor Man's Lobster" and I can see why. The texture was so good!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-AGrEhgPdwRQ/VyGqqVXg2ZI/AAAAAAAACRU/cu364LxefQQivSElYnBFo3hwoM99wGLSgCKgB/s1600/IMG_1967%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://3.bp.blogspot.com/-AGrEhgPdwRQ/VyGqqVXg2ZI/AAAAAAAACRU/cu364LxefQQivSElYnBFo3hwoM99wGLSgCKgB/s320/IMG_1967%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I helped in the sushi sweatshop at my sister, Dori's house. Impressive isn't it?</td></tr>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-14160624809720709612016-04-27T22:50:00.004-07:002016-04-27T22:50:42.689-07:00Try My Lovely Buns?<div class="separator" style="clear: both; text-align: center;">
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Today's Note: It's been such a long time since I've posted on my beloved blog. I've been cooking and baking as much as I can, but I haven't been bragging about it. Gasp! I did find this post that I was working on last year while we were still in Ruston, Washington. I thought I should finish what I started. Plus I got a kick out of the title...<br />
<br />
I found this recipe on one of my new favorite sites, <a href="http://www.chefsteps.com/" target="_blank">ChefSteps</a>. These are the best hamburger buns you'll ever have and they are surprisingly easy. With a little effort, and some extra time on your hands, you can whip up these beautifully soft buns. They are very much like store bought, but better tasting and sans those ingredients that one can never pronounce.<br />
<br />
The recipe I'm going to post is not longer available on ChefSteps and I'm glad that I archived it in my "Recipe Box" app on my Apple devices. The folks at ChefSteps love to weigh their ingredients, so yes, all of the measurements are in grams. Someday, I may convert it to Imperial volume measurement. Someday. But I say for the time being, you should invest in a gram/ounce kitchen scale. I've had one for ages and I don't know what I would do without it!<br />
<br />
<h3>
Brioche Burger Buns</h3>
<i>(Makes a lovely dozen)</i><br />
<br />
645 g bread flour<br />
360 g eggs, about 8<br />
80 g sugar <br />
200 g whole milk<br />
45 g yeast<br />
200 g butter<br />
50 g diastatic malt powder, ordered mine from amazon.com<br />
22 g salt <br />
<br />
Place milk, egg, sugar, and yeast in a mixing bowl. Use the paddle attachment on your mixer and mix on medium low speed for about 5 minutes, or until yeast is well dispersed. Yes, this recipe also assumes you have a stand mixer with a paddle attachment. Again, I've had a KitchenAid for ages and I don't know what I would do without it. You could use a wooden spoon or your hands to mix, and think of the workout your forearms are going to get! Ahem, back to the recipe...<br />
<br />
While continuing to mix, add the salt. In a separate bowl, combine the diastatic malt powder and flour. Gradually add this mixture by large spoonfuls into the mixing bowl while the mixer is running and until fully incorporated.<br />
<br />
Switch to the dough hook. Mix until a ball forms and pulls cleanly away from the sides of the bowl. This can take up to 25 minutes or more. Then, add the butter slowly unit it's fully incorporated and the dough develops a nice sheen, and pulls cleanly from the sides of the bowl.<br />
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Place dough in a greased bowl and cover with plastic wrap. Rest in the fridge for 2 hours or until very cold.<br />
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<a href="https://3.bp.blogspot.com/-O98KLZAcNE4/VyGbM5xkzNI/AAAAAAAACPI/jVtQVsKebxg0i0IdZVPySuYkepQW5Gk8wCLcB/s1600/21658813145911p.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-O98KLZAcNE4/VyGbM5xkzNI/AAAAAAAACPI/jVtQVsKebxg0i0IdZVPySuYkepQW5Gk8wCLcB/s200/21658813145911p.jpg" width="200" /></a>Meanwhile, you can make foil collars for each bun, OR you could try to use this nifty "muffin top" pan. I bought two of these at a discount store just for these buns, but I have yet to use them. <br />
<a href="https://1.bp.blogspot.com/-Hbg-wkQTjmg/VyGeULE6EHI/AAAAAAAACPU/0AKuttXSVYctIeY3CwwonBASj0wEmMnIwCLcB/s1600/IMG_0117%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-Hbg-wkQTjmg/VyGeULE6EHI/AAAAAAAACPU/0AKuttXSVYctIeY3CwwonBASj0wEmMnIwCLcB/s320/IMG_0117%255B1%255D.JPG" width="320" /></a><br />
If you make the collars, fold several layers of foil into an approximately 14 inch long and 3/4 inch wide strip and staple into a round ring. Trim any excess foil. Make as many as you need and lay collars on a parchment or Silpat lined baking sheet and spray the insides of the collars with non-stick spray.<br />
<br />
Once the dough is cold, portion to 80 g pieces, and form spheres by rolling the dough between your pinky and your thumb, with the heel of your other hand. Place the dough ball into the center of a foil collar. Repeat until all of the dough has been used. While you are working, you can keep the unused dough in the fridge to keep cold.<br />
<br />
Lightly spray dough balls with non-stick spray and cover with a sheet of plastic wrap (or cling film if you're British - love that!). Use a rounded bottom bowl to flatten each dough ball to spread out into the ring. Do this for all of the buns and carefully lift the cling...er, plastic wrap off. Spray the underside of the plastic wrap with more non-stick spray and lightly cover the buns to let them proof until doubled in size or about 2 hours in a warm place. Be careful to not let them over proof. The finished buns in the picture fell a bit, but Washington was not a good place to bake bread in comparison to Colorado. I love making bread here!<br />
<br />
While your buns are proofing, preheat your oven to 350 degrees F and prepare an egg wash.<br />
<br />
Carefully peel off the plastic wrap and carefully brush the proofed buns with egg wash and sprinkle with sesame seeds or anything else you would like to use. Re-hydrated dehydrated onions would be delicious! Or you can just leave the plain egg wash.<br />
<br />
Bake buns for 15 minutes or until golden brown and the core temperature reaches about 200 degrees F inside. Take out and cool. Believe it or not, but for best results, place in a zip-top bag for two days before using. This will allow the crust to reabsorb moisture from the crumb, giving the whole bun a softer texture. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-SP36D4OhP6k/VyGi4bb093I/AAAAAAAACPo/09qxd4JxGrgd-xoTL3UpUyhvQGQwwx_EACLcB/s1600/IMG_0120%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://1.bp.blogspot.com/-SP36D4OhP6k/VyGi4bb093I/AAAAAAAACPo/09qxd4JxGrgd-xoTL3UpUyhvQGQwwx_EACLcB/s320/IMG_0120%255B1%255D.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfect for your juicy burgers!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-46_3bM5T5zs/VyGjrczO7vI/AAAAAAAACPw/zIF8SwoaqZMQIn-Gp0_K1d3hDbx5aT92wCLcB/s1600/IMG_0119%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://2.bp.blogspot.com/-46_3bM5T5zs/VyGjrczO7vI/AAAAAAAACPw/zIF8SwoaqZMQIn-Gp0_K1d3hDbx5aT92wCLcB/s200/IMG_0119%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at this great texture!</td></tr>
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<br />
I will have to remake this recipe here in Colorado and use my "muffin top" pans. I'll be sure to post the final results when I do. <br />
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This recipe is a bit advanced, but with a little confidence and a good mixer, you can make these lovely buns!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-74037217807196578972016-01-28T11:55:00.001-08:002016-04-27T20:24:09.495-07:00Krispy Kreme Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T34NRmC47wA/Vqpv5zg_jgI/AAAAAAAACNo/M_8RCfN1yiY/s1600/12647246_10154483137809008_6151264896392568643_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-T34NRmC47wA/Vqpv5zg_jgI/AAAAAAAACNo/M_8RCfN1yiY/s400/12647246_10154483137809008_6151264896392568643_n.jpg" width="400" /></a> </div>
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So, I've been shacking up with my good friend, Roni (aka AJ), and I have been having a load of fun cooking and what-not while she is toiling away at work! Sorry!!<br />
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The other day, AJ was giving me an lesson in economics. A dozen of lovely assorted doughnuts from Krispy Kreme are priced at a whopping $11.39. Meanwhile (here's where the economics peeks in), if you add another dozen the price is only $14.99! That's a $3.60 difference. What a deal, but who can eat two dozen doughnut?<br />
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<a href="http://4.bp.blogspot.com/-wVHXDdTQfFw/VqpwEvmcZqI/AAAAAAAACNw/wnvu6Fs9TGE/s1600/IMG_1646.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-wVHXDdTQfFw/VqpwEvmcZqI/AAAAAAAACNw/wnvu6Fs9TGE/s200/IMG_1646.JPG" width="150" /></a>We got a dozen of the traditional raised glazed and the other dozen of the assorted. After a few days of gorging ourselves, sadly we had 8 glazed left and they were indeed stale. Boo!<br />
<br />
I hate throwing away food and am a bit old fashioned and nostalgic, and I gave it a thought of what I could do with these oldies but goodies.<br />
<br />
Bread pudding!!<br />
<br />
I searched and searched on Google surprised to find many fine (and not so fine) recipes. I found a simple but delicious way to not have to throw away that $3.60 dozen!<br />
<br />
Well, we did eat 4 of these while there were still fresh, so I altered the recipe, but below is the full size and I added chopped pecans.<br />
<br />
<h3>
<i>Krispy Kreme Bread Pudding</i></h3>
Serves 8 (or less if you are feeling piggish!)<br />
<br />
<b>Custard:</b><br />
1 dozen stale Krispy Kreme glazed doughnuts (any stale raised glazed will do though!)<br />
3 eggs<br />
1 cup whole milk<br />
1 1/4 cups heavy cream<br />
1/2 cup brown sugar, packed<br />
1/2 tsp. salt<br />
1/2 tsp. vanilla extract<br />
pinch of ground nutmeg<br />
2.25 oz bag of chopped (or bits) pecans, optional<br />
<br />
<b>Chocolate Ganache Sauce:</b><br />
1 cup extra dark chocolate chips (can use semi-sweet)<br />
2/3 cup heavy cream<br />
<br />
<a href="http://4.bp.blogspot.com/-pyVqToY79f8/VqpwTEGrftI/AAAAAAAACOQ/TkxA-jQhs_g/s1600/IMG_1650.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-pyVqToY79f8/VqpwTEGrftI/AAAAAAAACOQ/TkxA-jQhs_g/s200/IMG_1650.JPG" width="200" /></a><a href="http://1.bp.blogspot.com/-BLQv6LO87Fs/VqpwLSQOPhI/AAAAAAAACOA/zQTMkXwZFS4/s1600/IMG_1649.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-BLQv6LO87Fs/VqpwLSQOPhI/AAAAAAAACOA/zQTMkXwZFS4/s200/IMG_1649.JPG" width="150" /></a>Cut each doughnut into 5 or 6 pieces and place in a greased 9"x13" baking dish or cake pan. Sprinkle most of the bag of nuts on top of the pieces and into the crevasses. In a medium bowl, whisk together the remaining custard ingredients until well mixed. Pour over doughnuts and press down gently with a fork to allow pieces to absorb the custard. Let sit while the you preheat your oven to 350 degrees F.<br />
<br />
Bake for 45 minutes or until a knife comes out clean. Sit aside to cool slightly and make your sauce.<br />
<br />
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<a href="http://3.bp.blogspot.com/-UQSf7F2BL9Y/VqpwWTS_1dI/AAAAAAAACOY/CQCx4u3WMeo/s1600/IMG_1651.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-UQSf7F2BL9Y/VqpwWTS_1dI/AAAAAAAACOY/CQCx4u3WMeo/s200/IMG_1651.JPG" width="150" /></a>Place chocolate chips in a heat proof bowl and microwave cream for approximately 1 1/3 minutes or until boiling. Be careful not to let it boil over! Pour hot cream over chocolate and let sit for about half a minute and stir until smooth.<br />
<br />
Cut up your Krispy Kreme Bread Pudding into squares and serve with sauce drizzled over top. This recipe will make you want to get an extra dozen the next time you make your doughnut run!<br />
<br />
This is a nice comforting dessert and surprisingly not too sweet!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5751671553205313940.post-25583036254288958572015-09-12T14:22:00.001-07:002015-09-12T14:23:51.885-07:00NUT-gEt-in-my-beLLA!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-iFVLKHBIm_0/VfSLKfwGGlI/AAAAAAAACKA/J5i8Pn08XPU/s1600/382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-iFVLKHBIm_0/VfSLKfwGGlI/AAAAAAAACKA/J5i8Pn08XPU/s400/382.JPG" width="300" /></a></div>
I must admit that since the first time I made this luscious chocolatey hazelnut butter, I have scarfed down three pint jars of the stuff! Three, and all by my lonesome. I love this concoction more than I do the commercial brand. It's not as pasty or smooth as the original, but the texture is very nice and I love it. It might not be for you, and it may be cheaper for you to buy the commercial, but I don't think it's as good. But that's just me. Give it a try!<br />
<br />
Once you jar it, depending on the ambient temperature of your house, you may have to microwave it for about 20-30 seconds and stir before applying it to whatever. It's been in the lower 60s in our house, and it's quite solid in the jar. Now, when it was 80 degrees, the stuff flowed...right into my face and right into my belly! Nom, nom, nom...<br />
<br />
<b><i>Homemade Chocolate Hazelnut Spread</i></b><br />
(Makes 2 Cups) <br />
<br />
1 cup raw hazelnuts; this can be heaping as they will shrink a bit while toasting<br />
12 ounces milk chocolate, chopped; can use a bag of milk chocolate chips like Giradelli (one standard 11.5 oz. bag works, the half ounce isn't going to throw off the recipe)<br />
2 Tbls. canola oil<br />
3 Tbls. confectioner's sugar<br />
1 Tbls. unsweetened cocoa<br />
1/2 tsp. vanilla extract<br />
3/4 tsp. Kosher salt; more or less depending on your taste, but I think this amount is perfect<br />
<br />
Preheat your oven to 350°F. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-airYHuY4jQc/VfSKnho4YeI/AAAAAAAACJg/zSm0R0OywD0/s1600/420.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="http://1.bp.blogspot.com/-airYHuY4jQc/VfSKnho4YeI/AAAAAAAACJg/zSm0R0OywD0/s200/420.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I use my counter-top toaster oven.</i></td></tr>
</tbody></table>
<br />
<a href="http://2.bp.blogspot.com/-Guqw92ffIOk/VfSK6naAMGI/AAAAAAAACJw/3ewwDxIVqts/s1600/423.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-Guqw92ffIOk/VfSK6naAMGI/AAAAAAAACJw/3ewwDxIVqts/s200/423.JPG" width="200" /></a>Spread hazelnuts in a single layer on a baking sheet and toast in the
heated oven. Check every 5 minutes and give the pan a shake to move
them around. They will become slightly browned and the skins will
blister. Be careful not to burn them! Take them from the oven.<br />
<br />
I roasted some pretty dark and it made the finished spread have more of a
deeper, almost coffee-like flavor. I didn't mind this, but it I think
burnt ones would be terrible.<br />
<br />
Wrap the nuts in a clean kitchen towel (or a large clean cloth napkin like I did) and rub vigorously to remove most of
the skins. It's okay if some still stick. Okay, I admit that I have OCD and I sorted through the nuts by hand and peeled off as much of the skins as I could, but you don't have to be that picky if you're not compelled to be so. Let the nuts completely
cool.<br />
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<a href="http://3.bp.blogspot.com/-AAYDmOj4PeQ/VfSLCetvb1I/AAAAAAAACJ4/C7JeWmtVUMk/s1600/425.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-AAYDmOj4PeQ/VfSLCetvb1I/AAAAAAAACJ4/C7JeWmtVUMk/s200/425.JPG" width="150" /></a></div>
<a href="http://1.bp.blogspot.com/-T8e4Dx1rdVQ/VfSKK4evj_I/AAAAAAAACJA/PHU1GnaxFMc/s1600/407.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-T8e4Dx1rdVQ/VfSKK4evj_I/AAAAAAAACJA/PHU1GnaxFMc/s200/407.JPG" width="150" /></a><br />
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<br />
<a href="http://4.bp.blogspot.com/-Pp6E1wwNU8Y/VfSKegCQWAI/AAAAAAAACJY/7vEr-YHcbIE/s1600/409.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-Pp6E1wwNU8Y/VfSKegCQWAI/AAAAAAAACJY/7vEr-YHcbIE/s200/409.JPG" width="150" /></a><a href="http://3.bp.blogspot.com/-D7U1boqflHQ/VfSKWeaQpyI/AAAAAAAACJQ/R3UPbRB-JHA/s1600/406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-D7U1boqflHQ/VfSKWeaQpyI/AAAAAAAACJQ/R3UPbRB-JHA/s200/406.JPG" width="150" /></a>In a food processor, grind the hazel nuts until fine. Then add the oil,
sugar, vanilla, cocoa powder and salt and continue to process until the
nuts have become a paste. This make take some time and you may have to
scrape down the bowl. The more you grind the better to alleviate any
unpleasant grittiness. Unless you like that!<br />
<br />
Melt the chocolate in the microwave. I set the timer for 1 minute and 20 seconds
and stopped it every 20 second intervals and stirred in between. Microwave until chocolate is mostly melted. It's best to still see pieces and
stir until all has melted. The residual heat will melt the chocolate
nicely and it will be cool enough to add now.<br />
<br />
Add the chocolate into your nut paste and process until very smooth. It
won't be perfectly smooth like the commercial kind, but I like it and
it's not as pasty<br />
<br />
The mixture will be very runny, but will thicken a bit when cooled
completely. Pour into re-sealable jars (1 pint jars work great) or two
½ pint jars if you want to give one to a friend, but who wants to do
that??<br />
<br />
This will keep on your counter for up to 2 weeks...that is if it will last that long.<br />
<br />
I love this slathered onto warm toast, graham crackers, and my tongue! <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-89467422934528168482015-06-02T18:21:00.001-07:002015-06-02T18:21:54.867-07:00No-Fail (No-Kidding) Peanut Brittle <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wMSyISQh-gY/VW3hgF8T0nI/AAAAAAAACDE/aavPMLxVMQY/s1600/Peanut%2BBrittle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-wMSyISQh-gY/VW3hgF8T0nI/AAAAAAAACDE/aavPMLxVMQY/s400/Peanut%2BBrittle.jpg" width="400" /></a></div>
<br />
Peanut brittle is one of my favorite "old fashioned" candy, but I've only made it once or maybe twice because it can be a bit temperamental cooking the conventional way. Brittle is a bit labor intensive because it takes a long time to cook your sugar to a hard-crack stage and burning is always a worry. In fact, I think that we [our family] just left this brittle making to our Grandmas to slave over it at Christmas. Yeah, they only made it once a year because it was a pain-in-the-butt to make. Until now.<br />
<br />
My Dad loves peanut brittle, and for years I've been sending him brittle via the Internet from gourmet stores. Gawd, the prices were outrageous! After all, I was leaving the task to making it to someone else. Sometimes brittle would cost up to $25 for a 2 lbs. gift. Holy crap. All of the ingredients are fairly inexpensive, but I am paying for the process of making it. Until now.<br />
<br />
Thanks to my sister, Dori, who gave me this recipe when she came out to visit over Memorial Day weekend. She had run this recipe through her "test kitchen" many times and was able to get the same, perfect results every time.<br />
<br />
My first batch I made was with Habanero pepper and it was pretty hot since we put about a tablespoon in. That was a bit too hot so I cut down the recipe to 1 teaspoon if you decide to use it, but you can adjust to your taste*. The sweet caramel flavor is wonderful with a little heat.<br />
<br />
When I made this again for this post, I omitted the peppers. I plan on sending some to my Dad and I know he's old school and prefers it the old fashioned way. I also made a cashew nut batch. Yum!<br />
<br />
<i><b>No-Fail (No-Kidding) Peanut Brittle </b></i><br />
Yields a little over a pound<br />
<br />
1 cup sugar<br />
1/2 cup light corn syrup<br />
1 heaping cup party peanuts (or any other lightly salted nuts) (get your nuts at a bulk or discount store...Dori told me that BIG LOTS is her "go-to" place)<br />
1 tsp vanilla<br />
1 Tbls. butter<br />
1 tsp. finely minced Habanero* pepper (this is optional)<br />
1 tsp fresh baking soda<br />
<br />
Line an edged baking sheet with a <a href="http://www.bedbathandbeyond.com/store/product/silpat-non-stick-silicone-baking-mat/3251124?skuId=12916850&mcid=PS_googlepla_nonbrand_bakeware_&adpos=1o5&creative=43742625469&device=c&matchtype=&network=g&gclid=CNmfree78cUCFYWUfgodaH0AOA" target="_blank">SILPAT®</a> mat or grease very well (butter or non-stick spray) and set aside. I recommend that you invest in a couple of the SILPAT® mats. These are the best for baking or candy making, and I've had mine for 20 years.<br />
<br />
In a microwave-safe glass 2-quart bowl, stir sugar and corn syrup until combined and microwave for 4:00 minutes on HIGH (I have a 1,000 watt microwave). I recommend that you use a heat proof silicone spatula. These are very versatile tools to have in your kitchen. I have many sizes of the <a href="http://www.amazon.com/s/?ie=UTF8&keywords=gir+spatula&tag=googhydr-20&index=aps&hvadid=32210925810&hvpos=1t1&hvexid=&hvnetw=g&hvrand=6312544391836431356&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_3xh4gycjr5_e" target="_blank">GIR (Get it Right)</a> spatula. <br />
<br />
Remove and immediately stir in nuts and microwave for 3:30 minutes on HIGH.<br />
<br />
Remove and immediately stir in butter, vanilla, and Habanero peppers (if
used), and microwave for 1:30
minutes on HIGH or until a medium golden brown or a rich caramel color. The darker color will add a depth of flavor, but be careful not to burn!<br />
<a href="http://2.bp.blogspot.com/-mitFWt0dfaA/VW3hf3FDXbI/AAAAAAAACDA/ZZe937MmOrk/s1600/unnamed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-mitFWt0dfaA/VW3hf3FDXbI/AAAAAAAACDA/ZZe937MmOrk/s200/unnamed.jpg" width="200" /></a><br />
Immediately stir and then fold in baking soda. WORK QUICKLY! The mixture will foam as you fold it. Be careful not to over stir or it will collapse. Pour onto prepared pan
and move the pan back and forth to spread out mixture.<br />
<br />
Let it cool completely before gently breaking into pieces. The round back of a heavy ladle or a jar works great for this task. If you used SILPAT®, you will need to remove it from the mat and place it back onto the baking sheet before breaking into desired sizes.<br />
<br />
Store in an airtight container, or you can seal in zip-top bags and it will keep for a week. Your humidity level will effect freshness as well. Here in the humid northwest of the country, we have to eat our brittle immediately. All of it. We don't like soggy or sticky brittle. Yeah, that's what we tell ourselves to justify being little brittle pigs.<br />
<br />
Enjoy!<br />
<br />
*WARNING: to anyone who puts a tablespoon of Habanero in their
brittle...do not eat a lot at one time. We made the mistake of scarfing down the
whole pan (minus about 1/3 pound which I gave to the neighbors)
throughout the afternoon and all of us were hit with horrible side
effects of too much <span class="_Xbe kno-fv">capsicum. Capsicum is the
compound that makes a pepper hot. Too much can cause diarrhea, and the
Habanero has a lot of capsicum...a lot. I'm not trying to gross you
out, but you have been warned.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-21985827938059888932015-05-30T20:03:00.003-07:002015-05-30T23:18:25.466-07:00Sous Vide for me, please...<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YZncKkr-CE0/VWpo8oWi-5I/AAAAAAAAB8g/XHzuY_Suvg0/s1600/281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="400" src="http://2.bp.blogspot.com/-YZncKkr-CE0/VWpo8oWi-5I/AAAAAAAAB8g/XHzuY_Suvg0/s400/281.JPG" title="My Sous Vide Setup" width="300" /> </a></div>
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I've fought a long-lasting battle against over-cooked meats, eggs, and burgers...until now. Alas, I have found just a weapon to win my battle.</div>
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Behold! My ANOVA Precision Cooker...a temperature-controller-water-circulating thingie that I can fit into most pots in my house. Wondering what those little white ball things are in the picture? No, I'm not cooking giant fish roe. Be patient young Padiwan...I'll get to that later.</div>
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Hey, I don't have anything against shoe leather for all of you
"well-done" folks. It's just that I'd just rather have shoe leather on
my feet and not in my tummy. My oldest brother, Dean, is a "well-done"
man. Or should I say "If it ain't burnt...it's too raw" kind of guy.
Ugh! </div>
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I have always been fascinated with the cooking technique used in many a professional kitchen, called "sous vide." Sous...what, you ask? Sous vide, which simply means "<span class="st" data-hveid="45">under vacuum" in French. No, I'm not cooking in a pressure cooker or in my vacuum (ew), but I am vacuum sealing (or putting in zip-top bags) food into pouches and submerging them into a temperature controlled water bath for a certain amount of time. The results are amazing. It is truly a blend of science and food.</span></div>
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<span class="st" data-hveid="45">Here is a perfectly cooked (for 1 1/2 hours) medium-rare (at a constant 136</span><span class="st">° F) rib-eye steak. I seasoned the raw steak(s) with lots of fresh ground salt (our million year-old pink stuff) and black pepper and sealed them up using my trusty FoodSaver. Which I finally replaced with a newer model. Can you believe the one I had was the first model and I had gotten that in 1999?! </span></div>
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<a href="http://1.bp.blogspot.com/-vBkBiI280Wk/VWp-dWuoQSI/AAAAAAAAB84/YthhThODLCI/s1600/210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="200" src="http://1.bp.blogspot.com/-vBkBiI280Wk/VWp-dWuoQSI/AAAAAAAAB84/YthhThODLCI/s200/210.JPG" title="Vacuum Sealed Steaks in the Sous Vide" width="150" /></a><a href="http://4.bp.blogspot.com/-dKNC3V0nAao/VWp-hwsKptI/AAAAAAAAB9A/UPX6_wjq2r0/s1600/212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://4.bp.blogspot.com/-dKNC3V0nAao/VWp-hwsKptI/AAAAAAAAB9A/UPX6_wjq2r0/s200/212.JPG" title="Seared Steak" width="200" /></a></div>
<span class="st">Anyhoo, back to topic. You can season your steak however you like. Olive oil, marinade it (use the FoodSaver for that, it's fantastic!), or anything your taste buds desire. You then set the ANOVA to the temperature you need (started out with hot tap water), slip the steak(s) in and forget it for the next hour and a half. You can leave it in the water for up to three hours! No grill to tend to. You can actually do other things while you cook perfect (and expensive) cuts of beef. After it's done, I cut open the pouch and removed the goods. Then I finish it off (this is a must) by giving it a good sear on all sides of the steak with a butane torch. Gotta love fire! </span></div>
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<br />
<a href="http://3.bp.blogspot.com/-x3Zs847-x00/VWpo2QurXwI/AAAAAAAAB8Y/5fuEVyspGbo/s1600/217.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="200" src="http://3.bp.blogspot.com/-x3Zs847-x00/VWpo2QurXwI/AAAAAAAAB8Y/5fuEVyspGbo/s200/217.JPG" title="The Perfect Medium-Rare Steak" width="150" /></a><span class="st"> </span><br />
<span class="st">Do you notice how this steak is medium-rare all the way through? None of that over-done meat with a medium-rare center that you achieve from conventional cooking methods. Regardless of the thickness, all of the meat will be cooked at that perfect temperature. </span></div>
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<a href="http://1.bp.blogspot.com/-NMvNNCBzY4U/VWporLE23DI/AAAAAAAAB8I/GVP3lb2V1wY/s1600/234.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="200" src="http://1.bp.blogspot.com/-NMvNNCBzY4U/VWporLE23DI/AAAAAAAAB8I/GVP3lb2V1wY/s200/234.JPG" title="An Egg Cooked to Perfection" width="150" /></a><span class="st">Here is a perfectly cooked egg. Yeah, I'm one of those that likes their eggs super-soft and creamy. Just like velvet! It took me awhile to figure this one out, and after cooking and eating five or so eggs, I got it right! Good thing I love eggs. This egg was cooked in its shell at 167</span><span class="st">° F for 14 1/2 minutes. I usually gobble these up as soon as they are done cooking, but logic would tell me that I could hold eggs at this temperature for some time. So you could cook a dozen and have them all be perfect for an Eggs Benedict horde. I'll have to try it out. </span></div>
<div class="" style="clear: both; text-align: left;">
<a href="http://2.bp.blogspot.com/-_uARBmoji4g/VWpoyX7eWrI/AAAAAAAAB8Q/0i88yi7M2A4/s1600/239.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="200" src="http://2.bp.blogspot.com/-_uARBmoji4g/VWpoyX7eWrI/AAAAAAAAB8Q/0i88yi7M2A4/s200/239.JPG" title="Juicy Burger on a Homemade Bun" width="150" /></a><span class="st">And here is a perfectly cooked hamburger patty. This photo is not the best, but your burgers don't shrivel up to hockey pucks and you get a succulent, juicy, perfectly medium cooked burger. We serve our burgers on homemade Brioche hamburger buns. I'll post that recipe at a later date. After you have these, you'll never buy store-made again! Oh, and that's my special melty Velveeta-like cheese (made from just a few ingredients) on the burger. I'll save that post for a later date too.</span></div>
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<span class="st">I've cooked chicken breasts using sous vide and I must admit that I will be hard pressed to eat white meat any other way. I've also cooked chicken thighs using my ANOVA, and they were tasty as well. I have not experimented with fresh veggies yet, since I've been on a meat kick. </span></div>
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Yeah, this kitchen gadget may be considered one of those shi-shi, luxury items, but if you are truly annoyed by, or just plain refuse to eat overdone food, I suggest that you give it a try. I bought this on amazon.com for $179. It was a reasonable price for me and since a good steak can cost anywhere from 15-20 bucks a one-inch thick slab, then it was money well spent in my opinion.<br />
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Oh, those little round things in my pot? Those are polypropylene balls used to "blanket" the surface of your water as you heat up and cook with. These simple little orbs help you maintain your heat, therefore saving on electricity. They also reduce water evaporation, therefore keeping you from having to replenish the water during those hours and hours of cooking. Hours and hours you say?<br />
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Yes, you can cook a cheap, tough-ass cut of meat until it falls apart and it could take hours and hours, but I'll leave that for another time.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5751671553205313940.post-67972418428543737002015-05-30T12:32:00.001-07:002015-05-30T16:46:04.786-07:00Teeny Tiny Korean Food<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-LiF9KMHyxSA/VWoDTIRrCwI/AAAAAAAAByI/zbnZjDNshNY/s1600/005lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://4.bp.blogspot.com/-LiF9KMHyxSA/VWoDTIRrCwI/AAAAAAAAByI/zbnZjDNshNY/s200/005lores.jpg" title="Teeny Tiny Samgyeopsal-gui & Soju" width="200" /></a><a href="http://2.bp.blogspot.com/-kd9GtdKkCYM/VWoDSaS8OuI/AAAAAAAAByA/k9OcZjQsQso/s1600/001lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://2.bp.blogspot.com/-kd9GtdKkCYM/VWoDSaS8OuI/AAAAAAAAByA/k9OcZjQsQso/s200/001lores.jpg" title="Teeny Tiny Unknown Noodle Soup" width="200" /></a></div>
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<a href="http://4.bp.blogspot.com/-UhCGiYt-cWI/VWoDavDIKFI/AAAAAAAAByw/T84aHFJPTtk/s1600/018lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://4.bp.blogspot.com/-UhCGiYt-cWI/VWoDavDIKFI/AAAAAAAAByw/T84aHFJPTtk/s200/018lores.jpg" title="Teeny Tiny Bibimbap & Tea (?)" width="200" /></a><a href="http://4.bp.blogspot.com/-Cd_PA5NVzc0/VWoDY_SxXNI/AAAAAAAAByo/--ZMNpU_-sE/s1600/023lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://4.bp.blogspot.com/-Cd_PA5NVzc0/VWoDY_SxXNI/AAAAAAAAByo/--ZMNpU_-sE/s200/023lores.jpg" title="Teeny Tiny Samgyetang " width="200" /></a><a href="http://2.bp.blogspot.com/-NkoGUxAHOmw/VWoEGj0zwMI/AAAAAAAABy4/7R6KR34a_j4/s1600/027lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://2.bp.blogspot.com/-NkoGUxAHOmw/VWoEGj0zwMI/AAAAAAAABy4/7R6KR34a_j4/s200/027lores.jpg" title="Teeny Tiny Banchan & Soup" width="200" /></a><a href="http://4.bp.blogspot.com/-xYNtr7W4ejw/VWoDW3h9FxI/AAAAAAAAByg/lITnt8UH3MQ/s1600/017lores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="150" src="http://4.bp.blogspot.com/-xYNtr7W4ejw/VWoDW3h9FxI/AAAAAAAAByg/lITnt8UH3MQ/s200/017lores.jpg" title="Teeny Tiney Doenjang-jjigae & Bap" width="200" /></a></div>
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My sister, Dori came out to visit me during the Memorial Day weekend, and she came bearing gifts. My favorite thing! These little gifts were itty-bitty and highly detailed dishes and pots of delicious Korean food. What a wonderful gift! A combination of my love for miniatures and Korean food, these were right up my alley.<br />
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I spent the good part of this morning capturing each meal (along with a penny to give you an idea of how small they really are) and had to post this. I used a little lens set given to me by my other sister, Darcie for Christmas last year (or the year before...I can't recall!). The macro lens worked very well and you would think that these were life-sized by the fine quality. "Best qwwalrity"...Darcie would say. <br />
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The thought and care used to paint these are evident and each little detail is near perfect. There were even tiny chopstick, spoons and chopstick rests. Each item of food and drink had to be placed into each of the dishes. My favorite is the Gujeolpan, the octagon shaped serving platter. Each of those wedges and the middle come out as individual dishes. Amazing!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-74035171564992194332015-05-29T16:20:00.000-07:002015-05-30T16:48:12.097-07:00Krazy for Kalbi<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CZHWTt-FIbQ/VWjZ9n-TlFI/AAAAAAAABvo/CR-zmupu1Vk/s1600/141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="http://2.bp.blogspot.com/-CZHWTt-FIbQ/VWjZ9n-TlFI/AAAAAAAABvo/CR-zmupu1Vk/s400/141.JPG" title="Kalbi Sizzling on the Grill" width="400" /> </a></div>
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Wow, I've been away from food blogging for way too long! Well, I'm back and I've got great recipes and food to share with you.</div>
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Korean BBQ has become more popular across the country and there aren't many out there who don't like beef kalbi (ribs). Dale and I love these savory slabs of goodness. The cut of meat that I usually use is called L.A. Kalbi style (easily identified by the cross cuts of beef short ribs). It's not traditional but the most common cut for these BBQ'd morsels and a lot of grocery stores carry these. </div>
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I was given a fantastic and authentic Korean kalbi (Thanks, Chris Yi!) marinade recipe and it took me a long time to get around to making it, but I finally did and loved it.</div>
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<i><b>Authentic Korean Kalbi Marinade</b></i></div>
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<i>Serves about 4 to 6</i></div>
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1 large Korean pear, peeled, cored, and cut up (if you can't find these you can use 2 Bosch or Anjou pears)</div>
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1 large white onion, peeled and cut into chunks</div>
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1 small can of canned pineapple slices (four rings) and juice</div>
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30 cloves of fresh garlic (more or less if you want)</div>
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1 cup soy sauce</div>
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1/2 cup brown sugar (you can go up to 1 cup if you want it sweeter)</div>
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1/2 cup water</div>
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1 Tbl. black pepper, ground</div>
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2 Tbls. sesame oil</div>
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1 Tbl. peanut oil (optional)</div>
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2 lbs. L.A. style cut beef spare ribs</div>
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<a href="http://4.bp.blogspot.com/-sSw8lYDJ6zQ/VWjg8WeFmbI/AAAAAAAABwg/JfiBfF17E5Y/s1600/132.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="200" src="http://4.bp.blogspot.com/-sSw8lYDJ6zQ/VWjg8WeFmbI/AAAAAAAABwg/JfiBfF17E5Y/s200/132.JPG" title="Marinaded Beef Kalbi" width="150" /></a>Soak meat in cold water for 20 minutes and rinse with cold water several times until water runs clear. Lay meat out in a non-reactive dish (glass or plastic). I like to stand my slabs-o-beef on edge so the meat is upright and the marinade can surround it. Puree all of the other ingredients in a food processor or blender until all is well blended. It will be thick like runny apple sauce. Do not dilute. The idea is to coat the meat to tenderize and flavor it.<br />
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Pour the marinade on the meat. Place a piece of plastic wrap over and press to the surface to keep the air from the meat. Let sit for at least 48 hours in the refrigerator. You can move the meat around after the first day to ensure that all of the meat is coated. Don't be tempted to marinade your meat longer as it could turn mushy. That's not very tasty now is it?</div>
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<a href="http://4.bp.blogspot.com/-ZnBvorYODaA/VWjbmy0RscI/AAAAAAAABwQ/K1vTL3Oz3TA/s1600/143.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="240" src="http://4.bp.blogspot.com/-ZnBvorYODaA/VWjbmy0RscI/AAAAAAAABwQ/K1vTL3Oz3TA/s320/143.JPG" title="Beef Kalbi and White Rice" width="320" /></a>Remove ribs from marinade and cook on hot grill or Korean BBQ grill and cut up with scissors to serve. I usually keep one bone in each piece. Serve with hot white rice, lettuce leaves (to make wraps), and a variety of Korean kimchis and side dishes. <br />
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These are great to put in a Crock Pot and take to a potluck with a rice cooker full of rice. Believe me, you won't have any leftovers! <br />
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맛있게 드세요! Enjoy your meal!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-16366110646506073882013-10-17T08:01:00.004-07:002015-05-29T15:42:46.867-07:00Apple Butter v2.0<div class="separator" style="clear: both; text-align: center;">
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A coworker gave me a bunch of delicious apples from his tree, and those along with a bag that my neighbor, Patti gave me, I made some apple butter. Apple butter takes a really long time but it's a labor well worth. This batch turned out really good and I think a lot of it had to do with the apples I used this time.<br />
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Out of the seven pounds of apple puree, this batch only yielded seven half-pints and seven quarter-pints. I made this the same way in a crock-pot that I made the last batch a few years ago, but this time it was all apples and no pears.<br />
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I doled what I had out to relatives and friends and Patti had asked me for a recipe. So, here it is. It's more of a method than a recipe but I hope she can get the same great results as I did! I didn't take any pictures this time, but I'll try to explain the method in as much detail as I can. So, Patti, if there's anything you don't understand, just ask. You know where I live!<br />
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One could probably half this recipe, but it takes so much time and effort that it's better to make as much as you can!<br />
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<i><b>Awesome Apple Butter</b></i></h3>
(a little over two and a half quarts finished)<br />
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7 lbs. fresh apple puree; I used nice tart apples and I'm not sure what they were but they were not Granny Smith (I'm not sure how many apples this really was, but I peeled, cored, cut, and put them through my trusty food processor and weighed the end results; the plastic grocery bag was really full plus the smaller bag of the other apples)<br />
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2 cups brown sugar, tightly packed (I had some dark and some light brown sugar and you can adjust with more or less sugar depending on how tart you like your apple butter; give it a taste, it's good!)<br />
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1 Tbl. ground cinnamon<br />
1/2 tsp. freshly grated nutmeg<br />
1/4 tsp. ground cloves<br />
1/4 tsp. Kosher salt<br />
1 Tbl. pure vanilla extract (add this towards the end of cooking)<br />
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Mix apples and all spices in a large crock-pot (I estimated that I had about a gallon of apple puree) and cook all day (or night) over low heat for at least 10 hours. Stir on occasion if you aren't sleeping. Your house will smell divine! The mix will be very dark and smooth and you can add more brown sugar during this cooking time if you find your mixture is too tart. After the initial 10 hours is finished, uncover and add the vanilla and let cook for two more hours in the crock-pot uncovered. Use an immersion blender or put it back through your food processor once the cooking is done. Be careful because it's hot. Your butter should be hot if not very warm when you can it in the jars. <br />
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Your apple butter should be very thick but here is an added step that I do because I like my apple butter to have a paste-like consistency. I reduce the apple butter in small batches in a non-stick pan until it's very thick and you can run a spatula through it and it holds it's shape or you can dollop some on a plate and it holds it's shape. I know that this is extra time added on, but it's well worth it because it seems to concentrate the flavor more that you just can't seem to get without cooking it in your crock-pot for another several hours.<br />
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Towards the end of the cooking, I prepared all of my canning jars and then jarred all of the apple butter and processed them for about 10 minutes. Here in Washington the elevation is very low so it didn't take long to get my jars to seal. There was a small amount left that I just put in a container and put in the fridge for us. I think the acid in the apples keeps it well since it's been in our fridge for nearly a month now. You could freeze your apple butter in small containers if you didn't want to jar it. <br />
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Well, that's it. I'd like to say it's quick and easy, but apple butter is easy but never quick. Oh, but when we had some on our bagels this morning my taste buds reminded me that it was all worth it. Now I just have to remember not to give it all away!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-66093631698185961612013-09-25T18:55:00.002-07:002013-09-25T18:56:17.795-07:00Nostalgic for Crazy Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tTUedixHF_Y/UkOTqFCeqDI/AAAAAAAABlg/A5mk6cBAnSU/s1600/IMG_0510%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="http://4.bp.blogspot.com/-TZIJ-JpRP90/UkOT3d3BxnI/AAAAAAAABlo/P3nNDNr37NU/s1600/IMG_0591%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TZIJ-JpRP90/UkOT3d3BxnI/AAAAAAAABlo/P3nNDNr37NU/s400/IMG_0591%5B1%5D.JPG" width="400" /></a></div>
The phrase "piece of cake" surely fits this long time family favorite we called Crazy Cake. It's so simple and most of the ingredients are what you may have in your pantry already. There are no eggs, no dairy, and my dear (and much missed) Grandma Bahls told me one time as she was mixing this up, that this was a cake that many women sent overseas to Soldiers fighting at war. It was perfect because not only being delicious, it stayed moist, and the ingredients traveled well during the long mail flight or boat trip over to our boys.<br />
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I was talking about this cake with one of the lieutenants in our office today. It's tried and true and pretty much fail proof. You mix it all in one pan, bake for a short time and all you need is a tub of Cool Whip and you've got yourself a delicious treat! <br />
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<h3>
<a href="http://3.bp.blogspot.com/-roBJwOj2Ga8/UkOLyKahayI/AAAAAAAABk0/mLic4uVBLmQ/s1600/IMG_0585%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-roBJwOj2Ga8/UkOLyKahayI/AAAAAAAABk0/mLic4uVBLmQ/s200/IMG_0585%255B1%255D.JPG" width="200" /></a><i>Crazy Cake</i></h3>
Makes one 9"x13" Cake and makes 12 servings<br />
<br />
3 cups flour<br />
2 cups sugar<br />
2 tsp. baking soda (be sure this is not too old)<br />
1/3 cup cocoa powder<br />
<a href="http://3.bp.blogspot.com/-YNrU-iprD4o/UkOMHMe_B7I/AAAAAAAABk8/6q3wr1-0CeA/s1600/IMG_0587%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-YNrU-iprD4o/UkOMHMe_B7I/AAAAAAAABk8/6q3wr1-0CeA/s200/IMG_0587%255B1%255D.JPG" width="200" /></a>1 tsp salt<br />
<br />
2 Tbls. white vinegar<br />
3/4 cup vegetable oil (I like canola)<br />
2 tsp. vanilla extract (growing up we always used imitation, but use real)<br />
2 cups water<br />
<br />
<a href="http://1.bp.blogspot.com/-FcHREACS4UI/UkOMai3jVtI/AAAAAAAABlA/HodHwjcir5E/s1600/IMG_0588%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-FcHREACS4UI/UkOMai3jVtI/AAAAAAAABlA/HodHwjcir5E/s200/IMG_0588%5B1%5D.JPG" width="200" /></a>Preheat oven to 350 degrees F. In a 9"x13" pan add all of the dry ingredients and mix well with a fork.<br />
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Add to the dry mixture the oil, vanilla extract and white vinegar, and then pour the water over all and mix well. DO NOT BEAT. The batter will start to get slightly foamy. Be sure to mix in all of the edges and incorporate all of the dry ingredients. There will be lumps, but don't worry as these will bake out.<br />
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<a href="http://4.bp.blogspot.com/-d7_Xqap9LYw/UkOM2DRjhQI/AAAAAAAABlI/Gk2lJLOwKfI/s1600/IMG_0589%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-d7_Xqap9LYw/UkOM2DRjhQI/AAAAAAAABlI/Gk2lJLOwKfI/s200/IMG_0589%5B1%5D.JPG" width="200" /></a>Slip pan into the hot oven and bake for about 35-40 minutes or until a toothpick inserted into the middle comes out clean. <br />
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Let cake cool thoroughly and cut and serve with whipped topping and enjoy!<br />
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<br />
<a href="http://3.bp.blogspot.com/-6WYcZgu0k5A/UkOM7pPjrtI/AAAAAAAABlQ/c9lNbILJkWQ/s1600/IMG_0590%5B1%5D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-6WYcZgu0k5A/UkOM7pPjrtI/AAAAAAAABlQ/c9lNbILJkWQ/s200/IMG_0590%5B1%5D.JPG" width="200" /></a>Smelling this cake bake really brings back a lot of good memories. We were always dessert people, enjoying cake or cookies or pudding or whatnot, and this cake really is comfort food to me.<br />
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I plan on taking this cake in to work along with some whipped topping and a recipe card to share. <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-72910207345541080122013-06-11T10:40:00.003-07:002013-06-11T10:41:49.835-07:00My New Favorite Dessert: Buttermilk Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GOHPnB31Hyg/UbdcGJGJbFI/AAAAAAAABi8/c4G6_fY9mf0/s1600/993602_10151966053884008_1447308360_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-GOHPnB31Hyg/UbdcGJGJbFI/AAAAAAAABi8/c4G6_fY9mf0/s400/993602_10151966053884008_1447308360_n.jpg" width="300" /> </a></div>
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There is a place that Dale and I loved to eat at in Colorado Springs and it's called Rudy's. It's a place that does great BBQ'd meats (no sauce which I like), and they had these tiny individually wrapped pecan and buttermilk pies. I used to love to get them to take home after we gorged ourselves on the brisket and pork ribs.</div>
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<a href="http://4.bp.blogspot.com/-4AepDlZUIDA/UbdcGyiC5yI/AAAAAAAABjI/ujz_Q3gfXHM/s1600/photo+3.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-4AepDlZUIDA/UbdcGyiC5yI/AAAAAAAABjI/ujz_Q3gfXHM/s320/photo+3.JPG" width="240" /></a>I am proud to say that my pie-making skills are getting better as I'm making more pies. This was a little over half of the batch of crust that I made the "cookies" with in my previous post. I wanted plenty of crust to make a nice thick layer with a good healthy edge to work a beautiful crimp. I'm getting pretty good at it!</div>
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<i><b>Buttermilk Pie</b></i> </h3>
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<a href="http://2.bp.blogspot.com/-txx7yXW6bFA/UbdcHegL4pI/AAAAAAAABjU/kpplLODr99U/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Serves 8</div>
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1/2 cup butter, melted</div>
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1 1/2 cups sugar</div>
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3 eggs, beaten</div>
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1 tsp salt</div>
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pinch salt </div>
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3 Tbl flour</div>
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1 cup buttermilk</div>
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1 deep dish pie shell (pre-baked )</div>
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<a href="http://2.bp.blogspot.com/-N1SLUlHCbTs/UbdcGebOc6I/AAAAAAAABjA/3YJzQIT4uac/s1600/969637_10151966053949008_996065903_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-N1SLUlHCbTs/UbdcGebOc6I/AAAAAAAABjA/3YJzQIT4uac/s320/969637_10151966053949008_996065903_n.jpg" width="320" /></a>Preheat oven to 400 degrees F. Beat the butter and sugar together until light. Add the eggs and vanilla and beat. Sift dry ingredients together and add to the batter alternately with the buttermilk and beat until smooth. Pour into the deep dish pie dish (that has been placed on a sheet pan) and carefully put into the oven. Bake for 10 minutes and then reduce the heat to 350 degrees F and bake for an additional 50-60 minutes. Once a golden brown color has been achieved, cover loosely with foil to prevent over-browning or burning. The pie is done when an knife is inserted into the center and it comes out clean.</div>
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Cool and serve. This pie will keep on your counter for a few days, if it lasts that long! We gobbled this pie up!!<br />
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I am thinking about entering this into the Ruston bake competition. Dale won second place last year! </div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5751671553205313940.post-26327696798742632242013-06-07T14:02:00.001-07:002013-06-11T10:14:13.931-07:00Just Like Mom Used to Make<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-UsH9vJVs7rw/UbJA988SbQI/AAAAAAAABiM/ed4O4gizHyg/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Whenever my mom would bake a homemade pie with lard in the crust, she would take the crust trimmings from the pie and lay them out on a cookie sheet and sprinkle them with sugar and cinnamon and bake them with the pie. We loved them! They were so crisp and light.<br />
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<a href="http://3.bp.blogspot.com/-KTsBh8wwOrU/UbJA_DXquFI/AAAAAAAABic/77bJCBelMfg/s1600/DMH_0423lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-KTsBh8wwOrU/UbJA_DXquFI/AAAAAAAABic/77bJCBelMfg/s200/DMH_0423lores.jpg" width="150" /></a><a href="http://4.bp.blogspot.com/-v8TcrhgVY-c/UbJA-Pv36ZI/AAAAAAAABiU/YXkf56TYs_Y/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-v8TcrhgVY-c/UbJA-Pv36ZI/AAAAAAAABiU/YXkf56TYs_Y/s200/photo+2.JPG" text="" width="150" /></a>So, when today proved to be a cooler day (after a week of sunny weather in the 80's) I decided to make pies. I made a strawberry rhubarb pie, but that has a top and bottom. Then I decided to make a pie that I liked and could eat and I picked buttermilk pie. This has a bottom crust only so that left me with half of my pie crust recipe.<br />
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I made a pie crust (recipe on the <a href="http://comestiblecreations.blogspot.com/2013/06/easy-as-pie-revisted.html" target="_blank">strawberry rhubarb post</a>) and added one tablespoon of cinnamon. After the fact I couldn't really taste the cinnamon so next time I will just sprinkle it on the top with the sugar before baking. <br />
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Bake at 400 degrees for about 15 minutes or golden brown and delicious!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-50747646947648150922013-06-07T08:00:00.000-07:002013-06-07T09:47:25.592-07:00Easy as Pie - REVISTED!<div class="separator" style="clear: both; text-align: center;">
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It's a cooler day today and I have the day off from work, but Dale doesn't. So I decided to make pie again for him with the frozen fruit I saved from the last time I made pie. I would make the pie with fresh fruit though because the lovely "dome" top isn't as dramatic when you use thawed fruit. Although this pie did turn out quite attractive if I do say so myself since I did a better job at fluting the edges. <br />
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This pie was so beautiful the last time I made it but it was very runny. So I've added an alternate filling prep. I heard this clever way on "The Splendid Table" which is one of my favorite shows on NPR.<br />
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I also adjusted the pie crust recipe and swapped the vinegar with vodka. The crust turned out so much nicer and very soft and smooth. The last crust was a bit dry. All new changes to the previous recipe I posted have been marked **.<br />
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<h3>
<b><i>Strawberry Rhubarb Pie v2.0</i></b></h3>
(Serves 8)<br />
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Preheat your oven to 400 degrees Fahrenheit (for ceramic or glass pie plate)<br />
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Crust:<br />
2 cups all-purpose flour, plus up to 1/4 cup additional as needed<br />
1/2 cup cake flour (Softasilk is the brand suggested and what I used)<br />
1 T powdered sugar<br />
pinch salt<br />
1/2 cup butter-flavored shortening (Crisco is what I used and they come in handy sticks that are easy to measure and cut)<br />
1/4 cup salted butter<br />
1 egg<br />
<i>**1 T vodka, very cold</i><br />
1/4 cup ice cold water, more if needed<br />
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<tr><td class="tr-caption" style="text-align: center;">Pinto bean pie weights</td></tr>
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Sift all dry ingredients together and cut in shortening and butter until you have a crumb consistency and the fat is approximately the size of small peas. Whisk together the wet ingredients and pour over the cut dry mixture and blend until you have a soft dough that comes together easily; add a little more ice cold water if needed. Your dough should not be sticky and do not over-work it. Dust with flour and wrap in plastic wrap or put in a plastic bag and chill in the fridge if you can.<br />
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Divide dough into half and roll out bottom crust and place in your pie pan that has not been greased. Chill in refrigerator while you roll out the top crust and keep this cool if possible while you make the filling.<br />
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You can also pre-baked the bottom crust at 350 degrees for about 15 minutes using parchment paper and pinto beans as pie weights. <br />
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Filling: <br />
2 1/2 cups chopped red rhubarb, fresh<br />
2 1/2 cups de-stemmed; washed and cut fresh strawberries (large pieces)<br />
<i>**3/4 cup sugar (you can adjust up to 1 1/2 [1 1/4 at high altitude] cup if you like a sweeter pie)</i><br />
<i>**3 T Minute Tapioca (less if you like a runnier pie)</i><br />
1 T all-purpose flour<br />
1/2 tsp lemon zest, fresh (you can use a fine shredder but I have a micro-plane and it works like a charm)<br />
1/2 tsp lemon juice, fresh<br />
1/2 tsp ground cinnamon<br />
1 tsp vanilla extract<br />
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3 T butter, cubed small for dotting<br />
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Crust Assembly & Topping: <br />
1 egg white beaten with 1 tsp of water<br />
Large granular sugar if you have it or regular works too<br />
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Mix all filling ingredients together and fill your crust with the mixture (OR I highly recommend that you use the alternate preparation below if you have the time to reduce having a runny pie ; dot the top with the butter cubes. Brush the crust edge with the egg white mixture and put the top crust on and pinch and flute the edges with your fingers or a fork. Cut decorative slits in the top to allow the steam to release and brush the top and edges of the crust with more egg white mixture and sprinkle liberally with the large granular sugar; loosely collar your pie edge with foil or leave off if you don't mind over-browned edges. Place pie on a rimmed cookie sheet to catch any spills. <br />
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Bake for 15 minutes and then decrease temperature to 350 degrees F
and bake an additional 45-50 minutes. I removed the foil collar at this
time and the whole top browned nice and evenly.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Drained Juice Reduction</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Draining Fruit</td></tr>
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<i>**Alternate filling preparation to reduce : </i>Do all of this well before you bake your pie, or while your crusts are chilling in the fridge. Mix all filling ingredients minus the butter for dotting. Let the filling sit for about half an hour to allow all of the juices to collect. Then drain the fruit in a fine sieve and collect the juices in a bowl for about another half hour. Set the fruit aside and bring the collected juice to a boil and simmer for 10-15 minutes until a nice syrup is forming and the liquid had reduced by half. Let this syrup cool a bit and right before you are ready to fill the pie, mix it with the drained fruit mix and fill your pie. <br />
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Once the top is golden brown and delicious and you see the juices bubbling remove your pie. Let it cool completely before slicing and serving. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-36835928985412318742013-05-11T11:38:00.001-07:002013-05-11T11:57:28.431-07:00Chillin' & Grillin'<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ryPwyc1sCcs/UYUb1SKBFLI/AAAAAAAABfI/AmofUYKRjo4/s1600/IMG_2817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-ryPwyc1sCcs/UYUb1SKBFLI/AAAAAAAABfI/AmofUYKRjo4/s400/IMG_2817.JPG" width="300" /></a></div>
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Finally! The nice weather has come to Ruston! I thought the winter here would never end, but the skies cleared, the rain has stopped (for now), and the temperatures have risen. Nice weather compels us to spend time on the front porch, have a few (or several) brews and other tasty libations, perhaps smoke a cigar, and fire up the grill for a fantastic meal.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-57qXmisDB3U/UYUbDCeaXxI/AAAAAAAABeU/JS9cMJd2SBM/s1600/IMG_2808.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://1.bp.blogspot.com/-57qXmisDB3U/UYUbDCeaXxI/AAAAAAAABeU/JS9cMJd2SBM/s200/IMG_2808.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Tea Beer is delicious!</td></tr>
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Last weekend we enjoyed a growler of Tieton Cider Works Apricot Cider and a growler of Port Townsend Yoda's Green Tea Golden Ale from our new favorite beer and hotdog place, The Red Hot (TRH) in Tacoma.<br />
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First of all I must say that I am absolutely in love with this cider and have been very sad that it has not come back to TRH. However, I am crossing my fingers and would gladly fill all four of our growlers with it when it does come back. It's so light and fruity and crisp and very refreshing. The thought of apricot kind of threw me off, but Dale had a pint at TRH and I gave it a try. Delicious!<br />
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<tr><td class="tr-caption" style="text-align: center;">Dale, enjoying a stogie</td></tr>
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I had the green tea beer and I must admit that the flavor kind of had me on the edge of liking it and not liking it. Dale liked it so we filled up and took some home. It sat in the fridge for a bit and we were told that the tap had blown when they filled our growler which left a small bit of head-space in the neck. Whatever happened, when we cracked that baby open, poured, and sipped...what a nice beer this was! Surprisingly, after drinking 128oz. of brew together (that's a half gallon each), neither Dale or I complained of any type of alcohol aftereffects that strong brew can bring on, and we were feeling preeety fine if you know what I mean. We've decided unanimously that it must have been the green tea in the beer that protected us from the evils of hangovers! We'll be taking home more of this when it come back to TRH! ;)<br />
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I've always taken pride in my cooking skills and I have to admit that I may be better while I'm sporting a strong buzz! Grilling is simple but not everyone possesses the knack of doing it really well. I learned my grill skills from my days of working as a night cook at a little supper club in Minnesota when I was 19 years old. Unless you like chewing on over-done, dry, and (heaven forbid) even burnt meat, you have to understand the "feel and timing" to get that perfectly cooked steak. Be it bloody, rare, medium rare, medium, medium well-done, well-done, or shoe leather (my brother, Dean insists on this) nearly anyone can grill to anyone's preference.<br />
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<i>Diane's Steak Grilling Method </i></h3>
My method is using a gas grill and cooking steaks to medium rare; a pretty pink nearly all the way through and just a titch cool in temperature. This is the only way I'll eat steak, but I could post how to do other doneness, but then I would have to eat over-done meat and that makes me sad. I'll feed it to Dale! <br />
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<b><i>No less than 1 to 1 1/2 inches thick (up to 2 inches if you like, usually a fillet minon cut can be this thick) of your favorite quality cut of beef; any weight you desire as the thickness is really the key; my preference is rib-eye and Dale likes NY stripe; my steak weighed in at nearly 2lbs! </i></b></div>
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<b><i>Coarse salt (I always use Kosher) </i></b></div>
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<b><i>Fresh ground black pepper</i></b></div>
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First of all, and I think this is key, take out your steaks to reach room temperature (or at least warm up if you have the phobia of getting sick from meat sitting out on your counter). I keep them wrapped and put them out for about an hour. Usually this is the time when I'm prepping all of the other stuff for the grill feast like grilled corn on the cob and prosciutto wrapped asparagus spears. This also puts a spotlight on the importance of prepping each item of your meal. You don't want your steaks sitting on the grill "keeping warm" while you are trying to throw the other stuff together. Letting your steak warm up will give you more control of the cooking than using one straight from the cold.<br />
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When we use our gas grill (we have a double grill, but a nice large single grill is nice for a meal like this) I preheat the grill on high (and preheated the other for the asparagus). Not only does this burn of any old stuff (come on, who really keeps their grill sparkling clean after each use??) but it gets the grates rocket hot, and you want that! So preheat the grill for about 15 minutes or so. I threw the corn on at this time and went out and turned it every so often, then I took it off the grate and put it on the higher grate to keep it warm but away from the fire.<br />
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<tr><td class="tr-caption" style="text-align: center;">Fancy grill marks aren't just for eating out!</td></tr>
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Be sure your steaks are dry and if they aren't, take some paper towel and give them a good pat down on both sides. Excess moisture on the outside can impede achieving a good sear and that restaurant quality look of cross-cross grill marks if you should choose. I always choose to mark my meat 'cuz it makes it just a wee bit more tastier in my brain.<br />
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Liberally salt and pepper both sides of the steak to taste. That's it for me. No fancy marinade, rubs, season mixes, etc. I just like plain salt and pepper, but I also don't use any sauce. If it's a tasty cut of meat, who needs all of that stuff to mask the flavor?<br />
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With the grill on high, slap them babies onto the grill! I love this part because it's quite dramatic and I enjoy the sizzle and flare ups! I let my steaks in the picture sear for about a minute or so but you can take a peek underneath to see if the searing is nice and brown. Using tongs, lift up and rotate the steak 45 degrees or so and set back down onto the grill. Turn your heat down to medium and shut the lid at this time. <br />
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I cooked these steaks for about 3 to 4 minutes more and then I turned them over. You can put grill marks on the other side, but you don't have to unless you serve the thing balancing on it's edge. Wouldn't that be something? Any hoo, cook the other side for about 3-5 minutes. Really, it's hard to put time to this because combined with time, I cook steaks by the feel of the steak as well. What I mean by feel is that I will use my tongs to press down (now you're not smashing your steak like I see so many do and they squeeze all the juice out!! Shame on you!!) to get a feel of the "give" of the meat. Check out <b><i><a href="http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/" style="text-decoration: none;" target="_blank">this clever method</a></i></b> using your hand to get a very general idea for the feel of each doneness. <br />
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<tr><td class="tr-caption" style="text-align: center;">Medium rare was perfect for this thick-cut rib-eye</td></tr>
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Once I've felt satisfied with the doneness (I will turn over if I feel the need to test the doneness as well, and you can just take a peek inside by cutting in to see, but do this on the side without your awesome pro-grill-marks!) I pull off the steaks and put them on a plate and then loosely cover (tent) with foil and then let sit for about 5 minutes.<br />
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Letting your steak rest is very important and I never skip this step. You can cook the steak just slightly less if it's a thinner cut and during the resting period it will continue to cook. This is the time I throw on the asparagus which take about 5 minutes on the other high heat grill. Keep reading for my corn on the cob and asparagus on the grill methods.<br />
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<h3>
<i>Diane's Corn-on-the-cob Grilling Method </i></h3>
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<b><i>Fresh cobs of sweet corn, husked and all the silk removed</i></b></div>
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<b><i>Kosher salt </i></b></div>
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<b><i>Fresh ground black pepper</i></b></div>
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<b><i>Can of non-stick, non flavored cooking spray</i></b></div>
<b><i>Heavy aluminum foil</i></b><br />
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I have cooked corn in the husks before, but I prefer cooking them in foil. Also, I don't usually eat butter on my ears of sweet corn so I prepare them using a non-stick cooking spray like Pam, but you can use butter in lieu. Or, use butter-flavored cooking spray if you'd like.<br />
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Spray each cob with the cooking spray and sprinkle with salt and pepper, or you can use your favorite seasoning salt or Cajun seasoning is what I like too. Tightly wrap each sprayed and seasoned cob with foil and place on the grill. I usually cook the corn when I'm preheating the grill on high, turning them every 5 minutes or so and taking them off after about 10-15 minutes. Just be careful not to burn your corn. I love slightly charred corn, so I cook mine longer.<br />
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You can remove your cooked corn, but keep it wrapped and it will stay piping hot. I just put mine on the upper rack of the grill away from the flames. When you are ready to eat, just unwrap and enjoy! <br />
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<h3>
<i><b>Diane's Prosciutto Wrapped Asparagus Grilling Method</b></i></h3>
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<b><i>A lovely bunch of fresh asparagus</i></b><br />
<b><i>1 package of quality Prosciutto (usually found in the specialty food area of most grocery stores; you know, near the fancy cheeses like the brie or goat cheese)</i></b><br />
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<a href="http://2.bp.blogspot.com/-E0qkUn13izw/UYUbd71Ze5I/AAAAAAAABew/VGIYD453agU/s1600/IMG_2815.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-E0qkUn13izw/UYUbd71Ze5I/AAAAAAAABew/VGIYD453agU/s320/IMG_2815.JPG" width="240" /></a>Clean and prepare the asparagus. I usually just snap the bottom off where it breaks the easiest. I don't like the woody ends, but if you like the whole thing you don't have to do this. Take three or four spears and wrap a piece of Prosciutto tightly around the middle; securing your spears into a neat bundle. Repeat until all Prosciutto and asparagus is used. You can season with black pepper but don't use salt. Prosciutto is a very salty cured type of ham. <br />
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I have this clever "pan" that I picked up a few years ago. It's made for the grill but it's non-stick and has small holes to keep food from falling and perishing in flames below. I put this pan on the grill during preheat and when I was ready to cook the asparagus while the steaks were resting, this pan was searing hot. Use a non-stick cooking spray and carefully spray the whole surface of the pan. Remember that you're spraying aerosol near an open flame so try not to blow yourself up! ;)<br />
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Place the bundles on the pan and turn occasionally. The Prosciutto will start to brown and the asparagus will turn bright green. I don't like over cooked asparagus so I removed it when the ham was well browned. Serve immediately.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dale gave no complaints about his meal!</td></tr>
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Of course because my steak was so ginormous, I couldn't eat it all, but I love leftovers nearly as I love the actual meal! Dale finished his steak like the good boy he is, and we gobbled up all of the corn and all of the green stuff. It was sooooo delicious that I'm getting hungry by just writing about it! <br />
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So, with this wonderful weather, or even if you don't have wonderful weather, don't be afraid to fire up your gas grill and cook up your perfect steaks today!<br />
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It doesn't get any better than this!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-2644880957457588312013-04-29T16:02:00.001-07:002013-04-29T16:09:04.664-07:00Grand Growlers<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EoIL0TExHG0/UX72m6iRZGI/AAAAAAAABdE/zF9MAkPiDtM/s1600/IMG_2794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-EoIL0TExHG0/UX72m6iRZGI/AAAAAAAABdE/zF9MAkPiDtM/s400/IMG_2794.JPG" width="300" /></a></div>
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<a href="http://3.bp.blogspot.com/-_bEGD1bL4ik/UX77aot8RiI/AAAAAAAABdc/-yQdv1784DU/s1600/2013042702lores.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-_bEGD1bL4ik/UX77aot8RiI/AAAAAAAABdc/-yQdv1784DU/s400/2013042702lores.jpg" width="167" /></a>Dale and I were invited by our neighbors, Patti and Lyle to the Tacoma Narrows Rotary Club charity auction dinner the other night, and we were able to invite my friend, Erin to come with too! It was great fun and for a great cause! The theme was the Roaring 20's and Dale and I dressed in costume. I love fancy dress parties!<br />
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I wanted to win something at the silent auction so I chose the basket full of beer and just bid the "guaranteed price." Nice! Instant winner! There were ten types of beers (most were IPAs), and an empty growler (Pint Defiance), and two gift cards (one to Pint Defiance and one to The Red Hot) to fill the growler. Calling Colorado Springs home, I was not unfamiliar with the growler concept, but never partook in this tasty and Eco-friendly way of trying local brews until now.<br />
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Erin saw that one of the gift cards was from The Red Hot (TRH) and told us it was a great place to eat. So, today we went to sample the food (and beers) and fill the growler.<br />
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<a href="http://1.bp.blogspot.com/-9QaFjEL677k/UX73E7O6tII/AAAAAAAABdM/OtKT-E8pqWw/s1600/images.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9QaFjEL677k/UX73E7O6tII/AAAAAAAABdM/OtKT-E8pqWw/s1600/images.jpg" /></a>After woofing down a Heidelberg sausage with kraut, I felt that my meat fix hadn't been sated and ordered a Red Hot to top that one off and washed it down with a pint of Old Tacoma Lager. Then I enjoyed a pint of the Port Townsend Yodas Green Tea Gold brew. Strangely the green tea flavor was quite dominate but good. Dale enjoyed a Ninkasi Sterling Pilsner and then a delicious Tieton Cider Works Apricot Cider. I was skeptical about the cider but found that it was light, crisp and very refreshing. Our server also gave us a taste of the Everybody's Brewing King Common as well, but we went with filling our prize growler with cider and then we purchased a TRH house growler and topped that one off with the Green Tea. I can't wait to enjoy these as home. Bonus: since it was Monday they were running a special and gave us six wooden nickles (three for each growler) for $3 off each growler at our next refill! <br />
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Woo hoo!! Gotta love that deal!<br />
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If you're local to the Tacoma area I highly recommend that you get out to 6th Ave. in Tacoma, Washington and give this place a try. Or if you aren't local but luck enough to live near micro-breweries, definitely take advantage of the growlers!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5751671553205313940.post-21300572096739660232013-04-13T19:51:00.001-07:002013-04-13T19:51:43.376-07:00The "Mother" in My Cupboard<div class="separator" style="clear: both; text-align: center;">
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I love my NPR (that's National Public Radio for you mainstream folks out there) and I listen to the Podcast of "The Splendid Table" to and from my commute to work. Well, several listeners have called Lynn (the host of the show) asking advice on what to do with leftover red wine that's gone stale. I've had this same quandary myself. Since Dale is not a huge red wine drinker and we decide to have some libation some evening, and I choose wine...I can't (or shouldn't) drink a whole .75L bottle myself. I can usually go back to a bottle the next day and drink from it after I've stopped the top, but I don't really enjoy that as much. I haven't cooked much since we've been here in Washington state (deployments, Army, yadda, yadda, yadda...) but using really old opened wine that you think can save for cooking later isn't a good idea. It turns bad. So, of course if you put bad wine in your food it's going to make it taste bitter.<br />
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Well, back to my first train of thought. So, Lynn always suggests making your own red wine vinegar. Hmmmm...I've always been fascinated about it and would love to try it. So I did. It's a long process but once you start and it's successful, I'm told that I could be filling my crock for years to come by starting my initial batch with a "mother." Gotta love that alien creepiness about that. A giant glass jar or ceramic crock. Preferably one with a spigot like the lovely one I have here purchased from Amazon.com (yes, my favorite go-to-online-shopping-for-everything".<br />
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I was explaining this to my friend, Erin and as she's obviously disgusted (her only comments are "Ewwwww!" but I know she's intrigued. As we are like a lot of what-seems-disgusting but yet we can not NOT look at it.<br />
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Here's how I did it: <br />
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<b><i>Homemade Red Wine Vinegar</i></b></h3>
<a href="http://3.bp.blogspot.com/-3wFxNmQDMmk/UWoX-jcy2TI/AAAAAAAABaU/uPGruCE-sok/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-3wFxNmQDMmk/UWoX-jcy2TI/AAAAAAAABaU/uPGruCE-sok/s200/photo+2.JPG" width="150" /></a>One, 8 fluid ounce jar (or 1 cup) of "Mother of Vinegar - Red Wine" (which I just found online from a home-brew website...what the hell, I'm game to give them a shout-out. homebrew4lew.com I also bought white wine but that's coming later.)<br />
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<a href="http://4.bp.blogspot.com/-DJlWKcf4Z-A/UWoX_7djePI/AAAAAAAABas/31f8bbO9bDA/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-DJlWKcf4Z-A/UWoX_7djePI/AAAAAAAABas/31f8bbO9bDA/s200/photo+1.JPG" width="150" /></a>Not-less-than 1 GAL size glass or ceramic jar (PLASTIC spigot is good for extracting your delicious vinegar) Basic science here...vinegar is acid and acid and metal don't go together...need I say more? My jug is a 2 1/2 GAL ceramic style with plastic spigot and came with a plastic ring for the top to nest water bottle atop.<br />
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Cheese cloth (thanks again Amazon.com)<br />
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2 cups tasty (or was previously tasty at initial opening) red wine (you can buy nice tasting and inexpensive wine just for this purpose, but why?? Use some leftover or save some up until you have at least enough to start with<br />
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1 cup water (you can use bottled if you like, but our tap water is good where we live; a suggestion if your water is chlorinated, let the water sit several hours or overnight to ensure the chlorine has evaporated)<br />
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<a href="http://3.bp.blogspot.com/-zSLWO_S6Lto/UWoX_rTNUlI/AAAAAAAABak/I6b4KR8YakE/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-zSLWO_S6Lto/UWoX_rTNUlI/AAAAAAAABak/I6b4KR8YakE/s200/photo+4.JPG" width="150" /></a>So, give your new crock or jar a good rinse and add the following ingredients in. No need to stir. Cut or fold layered cheesecloth into a square large enough to cover top and secure with cotton kitchen string, a large rubber band, or do what I did and put the ring on top of the cloth to keep it down. <br />
Your vinegar will need to breath but you don't want anything falling into your concoction. Place your creation in a dark and preferably warmish area.<br />
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The idea temperature that the "mother" works her magic at is 80 degrees, but that's pretty hot to me. I think cooler temperatures just slows down the process, so you don't have to increase your heating bill to keep your "mother" happy. Just don't let her starve! When she starts doing her magic, don't be freaked out. She'll start to form a sort of...leathery scum and sink to the bottom over time. If this isn't happening...then your "mother" is probably dead. Sniff. But if your "mother" is looking pretty grodie...you're on the right path. You can then fish out some of the old sloughs of "mother" and put them in a jar with some liquid and give it to friends or anyone else willing to venture out.<br />
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Wait one week and start feeding your "mother" a cup of red wine on the first day of the initial waiting period, then another cup the third and fifth day. I guess that's it. In about three months this will develop into some delicious red wine vinegar. You can keep feeding your jar over time and keep the red wine vinegar production going. I've heard that there will be differences in the flavor of the mature vinegar as time passes and what you put into it. You should just stick to red wine though, but I guess there are people that throw in white as well. I have read that you never want to put wine in your jug that has any trace of cork. Pee-Ew...who likes cork in their wine anyway? Plus someone may need to to wine bottle opening 101! Ha!<br />
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<a href="http://3.bp.blogspot.com/-2zZ1RpYKf4g/UWoYQxx2x-I/AAAAAAAABa4/l10DZjUDwk8/s1600/photo+6.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-2zZ1RpYKf4g/UWoYQxx2x-I/AAAAAAAABa4/l10DZjUDwk8/s200/photo+6.JPG" width="200" /></a>I guess this will be trial and error and I truthfully, I can't wait until the magic starts to happen! I'm keeping a log of my "mother's" progress on the side of the crock with a Sharpie. So, I started out cheap with some Two-Buck-Chuck (I likie) and have a pricier wine to add on Monday. <br />
<a href="http://4.bp.blogspot.com/-G-Aj5YNO1yM/UWoX_CvWo6I/AAAAAAAABac/OPJKP1HKIDU/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-G-Aj5YNO1yM/UWoX_CvWo6I/AAAAAAAABac/OPJKP1HKIDU/s200/photo+3.JPG" width="150" /></a><br />
Perhaps I should just make a Two-Buck-Chuck Red Wine Vinegar and try to sell it back to Trader Joes! Ha! That's would be a hoot! <br />
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I will keep everyone up to date on the progress of My "Mother" in My Cupboard!!<br />
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Now I have to go drink some red wine...poor me.<br />
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