What’s cooking? Anything good?
What’s cooking? Anything good?
As for me, well, seems it’s been a week since I shared any updates. Work has been busy and I’ve also been working on recipes for the site (https://ketolish.us/), but I’ve managed to snap a few pics here and there just with my phone. Will post a dump of them in a bit. Meanwhile, enjoy my spice rack.
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You spicy kitchen Bltch.
You’re spotless. I’ve noticed how clean you keep your kitchen. ?
Cooking? Ukrainian sausage, cheesy perogies, sauerkraut, and … Probably a salad. My daughter’s favourite meal, actually. She’s named it collectively wurstburg lol. So … We are having wurstburg for dinner tonight.
I’m drooling thinking about cheesy perogies now…..
Love that Creole seasoning!
Rolls, encrusted with herbed salt on top. 3 steps (mix, shape, bake) with risings in between. Easy, tasty, small. 15 minutes of effort. The whole floor of the house smells of baked wheat and rosemary, now.
I might get Taco Bell from the drive through
Michael Ireland I love sauerkraut
Chadwick Jones I use it in place of Old Bay sometimes LOL
Gaffer Venar what kinda herbs?
And do your rolls use yeast?
Thanks, Gabrielle M. I have to, otherwise we get ants and allsorts. I can’t stand critters.
Also, I just like things clean. Maybe a bit too much.
Bobbi Jo Woods nope. I respect a spotless kitchen. I’d not have it any other way myself.
( my sister in law? Slob. I hate eating at their house. Lol )
Because I don’t keep pets, I do not have a sourdough starter.
I do indeed therefor use a yeasted dough for these, although you can do the same thing with drop-biscuits (the proportions of everything are almost identical, except that in one you use baking powder, and the other is yeasted, with baking powder, mix all dry ingredients, mix all wet ingredients, combine, shape bake, no rising times). The only measurement is “enough”. Pinch of (enough) salt, pinch of (enough) sugar, enough yeast. Warm the (refridgerated) cream with the same amount of boiling water and you’ve just the right temperature to proof your yeast. Add some (enough) fat (butter, here, but you could use a number of different things including olive oil), and start adding (enough) flour. When it begins to show gluten strands, mix/beat/loosely knead with your spoon for long enough (about a minute by my hand) and then set aside under a towel and go do something else. If you’re gonna be gone for more than four hours, put this in the fridge, and it will rise slower. Mix herbs, whatever’s on hand and smells right. Today’s rolls could have as easily been sweet from what’s on hand – raisins, candied mandarin orange peel, cardamom and allspice. Today’s were sea salt, rosemary, basil, and oregano (all dried, fairly old herbs, safe to grind and use in quantity. Ready to be used up). Grind herbs together with salt (or spices together with sugar), punch down dough, form it into balls, and dunk each one into your dry mix (on a plate) or swirl it around in a plastic
yogurt tub or the like, if you’re able to bake on a silicon surface (such as http://silpat.com) – on one of these, it won’t matter if there’s sugar on the bottom of your roll when you bake, it’s not going to chemically bond like it would to a metal pan. These are amazing, and I’m glad I lived long enough to bake on them. So dunk the tops or swirl to cover the whole thing, let the rise again, and then bake long enough (20 minutes, today) at a high enough temperature (350F, today). COOL THEM (long enough) before slathering with butter and devouring.
I don’t eat bread made with wheat, but thanks for sharing, someone may find it helpful.
Chicken pawt piehttps://lh3.googleusercontent.com/rhzGqlje5P8GrBkZGFmCKp6H3UiXEQyUI-7fJjBVDK44gn81fW0XoijcGdXjTxy3yGSa4m6nF7A
Life is but a carousel!!!
Dat chilli lime seasoning doe
Yeah I use that stuff on almost everything. Taco salads, eggs, avocados
I have like 2 bottles of it, and bought one to leave at the mother in law’s
Oh and I put it in soup, too
Gotta use it up or it goes stale