Cooking? Not today!
caroline94535
2 months ago
last modified: 2 months ago
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Happy 4th!!! What Are You Cooking Up Today?
Comments (8)CG - I've tried the shrimp in those grill woks, grates, etc. and also right on the grill (Virco). I've decided I like directly on the grill better as there is less surface area to rub off any marinades, etc. I simply turn them once with tongs. Works great and removes 1 more item from cleanup. BSBBQ - I saw a commercial for Johnsonville brats. They say to boil them in beer with chopped/sliced onion and a pat of butter for 12 minutes - then finish on the grill. I'm going to try this but not sure what the butter part would add. Probably coats them a bit to help create a skin/glaze or something when on the grill? I'm now changing this thread to "What DID you cook up on the 4th". :)...See MoreRainy day baking and cooking... What are you cooking today?
Comments (24)Although it seems like a forgiving dough - I can taste that I cheated on the overnight ferment. Sorry your casserole dishes aren't big enough. I bake in a toaster oven so when my bread rises it burns on top. Another reason P a L'A is good - it spreads out more than up. I brush the bread with some slightly salty water right before it goes in the oven. But I lose that lovely floury rustic surface. Do you have a pizza stone? That helped me get a better crust back when I last had an oven - now I use it in my grill to make pitas. Also I read somewhere or another about using a SS restaurant dish lid as a cloche though I've never seen one large enough. I am currently jealously watching a neighbor build a stone wood-fired bread oven by his pond - the ultimate bread oven. He says he will advise me when I am ready to build one - and I definitely do not lack for rocks. However right now my 'yard' is festooned with logs, brush and firewood piles. Hopefully in the near future the logs will become a woodshed and I can move the firewood inside. Then maybe a bread oven - which will entail moving rocks. I'm tired just thinking about it all. Making some tea and toast and taking a nap....See MoreWhat's Cooking Today?
Comments (3)It stopped raining after 2 days but it is cold. 18 this morning & did not get past 30 all day. More rain tonight & tomorrow. Much to much rain here in TN. I made a big pot of spaghetti sauce, I had no more left in the freezer. For dinner it was chicken parmesan with spaghetti. Dessert was a homemade chocolate pie, Making cho. pudding is time consuming but so much better then the box....See MoreI Did Some Improv Cooking Today
Comments (8)I've always added Korean chili flakes to my stuffed cabbage rolls. If gochujang sauce is sweet, I would not use it myself, but I do like the idea of substituting collard greens for cabbage. When I make cabbage rolls, I also trim (horizontally) the thickest part of the rib on the leaves, to make them easier to roll - but only for the outer leaves. Thanks for this suggestion, as I love collard greens!...See More
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