Prepared a spicy (with pimentón, Spanish paprika, both sweet smoked, "dulce", and hot - "picante") fish chowder or soup.
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Food, Glorious Food
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Easiest method I've found was to get your pan hot. Turn off the burner, and then let the residual heat cook it over easy. This is how I do my sunny side up eggs so that white warms up and cooks, and just a fine layer of the yolk's base does, too. I like a runny yolk, but a runny white is disgusting.Ok, I’ve learned several times now, that when frying eggs in beacon grease, that if the intent is to make them over easy, that total focus must be applied to the eggs, no multitasking, no buttering toast at that moment of flipping the eggs, count to 10 and then remove eggs from skillet, unless you want hard fried eggs. The question is how many more times will I learn this?😛
Must admit it's going to be rather disappointing this year at Easter. We won't be having company over. It'd be one of the few times we haven't hosted.
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Good to hear this advice. Actually the last time I made them I turned the heat off as I flipped them.
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I usually have a skillet with hot bacon grease which is the perfect compliment to the flavor, otherwise, I’d use butter.
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You know because of the CV crisis, I went to one grocery and they were out of mushrooms, but the second had them, so I bought two packages which I would not normally do. Anyone freeze mushrooms?
This says cook them up before you freeze them or they will be one mushy when defrosted and cooked?
www.mushroom-appreciation.com
This says cook them up before you freeze them or they will be one mushy when defrosted and cooked?
Freezing Mushrooms: Everything You Need to Know
Freezing mushrooms is a great storage technique. Since fresh mushrooms only last up to a week in the refrigerator, freezing lets you save them for a much longer period of time. Edible mushrooms should be
www.mushroom-appreciation.com
You know because of the CV crisis, I went to one grocery and they were out of mushrooms, but the second had them, so I bought two packages which I would not normally do. Anyone freeze mushrooms?
This says cook them up before you freeze them or they will be one mushy when defrosted and cooked?
Freezing Mushrooms: Everything You Need to Know
Freezing mushrooms is a great storage technique. Since fresh mushrooms only last up to a week in the refrigerator, freezing lets you save them for a much longer period of time. Edible mushrooms should be
No, I have never frozen mushrooms - for the very reasons you state - but I have bought good quality dried mushrooms from Italian delis, and rehydrated them when required, at which point, I would often add fresh mushrooms as well.
I've never thought to freeze mushrooms. They keep well enough provided they're kept cool and dark, and not washed. Otherwise, as soon as they start to get mushy, just cook and eat them or make a sauce/soup with them (which can then be frozen or kept in the fridge).
Portobellos freeze okay once they’ve been cooked. I’ll sauté onions and throw in cut mushrooms just before the onions are cooked. That goes in muffin silicone trays for pre-measured frozen chunks.
Just discovered drizzling almond butter* onto cereal is very tasty. 🥳
*Roasted almond butter anyway.😏
*Roasted almond butter anyway.😏
Cooked in dry heat or moist, mushrooms are fine frozen. It doesn't work when they're fresh because cell structure is destroyed when you freeze fresh vegetables or fruits.
And, yes, making eggs. Heating up the frying pan for about a minute, and then lowering the heat when adding the butter and then the eggs. I put the pan lid on too for a minute, and then check the eggs until almost done before taking them off the heat.
Much better scrambled and sunny side up eggs lately with the pan preheat and lowering the heat when adding the butter and eggs.
Much better scrambled and sunny side up eggs lately with the pan preheat and lowering the heat when adding the butter and eggs.
You know because of the CV crisis, I went to one grocery and they were out of mushrooms, but the second had them, so I bought two packages which I would not normally do. Anyone freeze mushrooms?
This says cook them up before you freeze them or they will be one mushy when defrosted and cooked?
Freezing Mushrooms: Everything You Need to Know
Freezing mushrooms is a great storage technique. Since fresh mushrooms only last up to a week in the refrigerator, freezing lets you save them for a much longer period of time. Edible mushrooms should be
Yep I sauté them in olive oil until they've given up their broth and then freeze it all in Gladware or equivalent plastic storage containers, trying to use one small enough so not much air left in it, cover surface with a little plastic wrap if not the right fit.
Glad you liked my tip. I only put a lid on if I've got multiple eggs going on and thus using a larger pan. That trapped heat is wonderful to cook the valleys of egg whites without "tearing" the egg whites with a spatula. I like to remove the lid 30 seconds prior to finishing and firing the heat up to mid-mark and letting the steam cook off. You get some mild browning of the egg whites due to the butter and it adds a delightful flavor.
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I'm sure at some point twits who bought an excess amount of bog roll can make a casserole out of the stuff.
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I just looked at the label of my bag of walnuts that says 200 calories per quarter cup. Sometimes I sprinkle a hand full on my cereal. As someone who is watching my calories, should I be eating these? 🤔
They're good for heart health and brain function. Personally, I eat a small mix of nuts every 2-3 days. Cashews, pistachios, walnuts, pecans, macadamia nuts, Brazil nuts, hazelnuts/filberts, etc. I eat the ones I don't like much first so I can enjoy the good ones at the end.
Twenty Rainbow Trout get converted into the most insanely good Smoked Trout spread, two kinds Original and Cajun.
Ha funny already posted dip recipe -- Its that time of year. -- And of course I feel for the trout and yes they do look cute .
Ha funny already posted dip recipe -- Its that time of year. -- And of course I feel for the trout and yes they do look cute .
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Should be all set for poultry based stock for a while now. This stock was made from frozen veggie trimmings (fennel, leeks, carrot, celery, onion, garlic, parsley etc...) I saved over the last months and a bunch of wing tips trimmed off during the football season, scrap stock haha.
This stock was made from frozen veggie trimmings (fennel, leeks, carrot, celery, onion, garlic, parsley etc...) I saved over the last months and a bunch of wing tips trimmed off during the football season, scrap stock haha.
I have started baking and posting to friends… luckily Royal Mail is still going!
This morning's 95% Hydration Sourdough.
In the mail before 1pm and hopefully they'll be having some for lunch tomorrow.
Cooling down before wrapping and mailing. Need some new razor blades…
Just a fat puddle of flour and water right now…
3 hours later and there is life!
After a cold night in the fridge.
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This morning's 95% Hydration Sourdough.
In the mail before 1pm and hopefully they'll be having some for lunch tomorrow.
***********
Cooling down before wrapping and mailing. Need some new razor blades…
Just a fat puddle of flour and water right now…
3 hours later and there is life!
After a cold night in the fridge.
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Fantastic. How many tubs did you manage to make?
I have started baking and posting to friends… luckily Royal Mail is still going!
This morning's 95% Hydration Sourdough.
In the mail before 1pm and hopefully they'll be having some for lunch tomorrow.
***********
Cooling down before wrapping and mailing. Need some new razor blades…
View attachment 904424
Just a fat puddle of flour and water right now…
View attachment 904425
3 hours later and there is life!
View attachment 904426
After a cold night in the fridge.
View attachment 904427
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Fantastic. How many tubs did you manage to make?
Wonderful.
That looks absolutely delicious.
And I'm both impressed by, and envious of, your impressive bread making - baking? - abilities.
Very inspiring bread post, I am going to get some starter mixed up today. Looks like you have some really nice grains in there which I am lacking at the moment.
It basically made 9 tubs, I gave away 8 to the fishermen and kept one for myself but I also freeze enough picked trout for a couple more tubs. The beauty of the whole system though is that they will bring me another round in a couple weeks when they stock trout in the streams again.
Ok...I have started baking and posting to friends… luckily Royal Mail is still going!
This morning's 95% Hydration Sourdough.
In the mail before 1pm and hopefully they'll be having some for lunch tomorrow.
***********
Cooling down before wrapping and mailing. Need some new razor blades…
View attachment 904424
Just a fat puddle of flour and water right now…
View attachment 904425
3 hours later and there is life!
View attachment 904426
After a cold night in the fridge.
View attachment 904427
[automerge]1586337638[/automerge]
Northern Man
123 Lake Road
Helsinki, Finland
Haha! Curiously sourdough travels quite well. Stays fresh a while longer…Ok...
Northern Man
123 Lake Road
Helsinki, Finland
If you've got a very sharp curved paring knife, the very tip is wonderful instead of a razor. I wet the tip of one we have and nothing sticks. Easier than messing about with razor blades.
You've got some wonderful color on your crust. Did you spritz the bread with water as it baked or had a container of water in the oven for steam?
You've got some wonderful color on your crust. Did you spritz the bread with water as it baked or had a container of water in the oven for steam?
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A few years (ah, decades) ago, my mother was on holidays in Turkey.
At a market, she inspected some kitchen knives and chef's knives (mindful of my howls about how poor, and blunt, and wretchedly crafted the knives we had at home, at the time, were), and asked the vendor whether they were sufficiently sharp for her (my) needs.
By way of answer, he extended a hirsute arm, and proceeded to slice some of the hairs from his arm with the chef's knife held steadily in his other hand.
That (impressive) demonstration sufficed, and she arrived home with a number of rather good blades and knives, some of which I still use.