i was experimenting with sweet potatoes, and thought i would try something different.
i was experimenting with sweet potatoes, and thought i would try something different.
I want to use your recipe for a dry brine but have a question about the bakers percentage. I'm going to spatchcock the turkey. Do I use 1% salt of the total turkey weight or do I need to account for bones?
Thanks!
Thought ya'll might be interested in the new tasting menu concept I launched at the Renaissance Reno Downtown Hotel called Pips Pass. Promo video below. PS: The video is much more dramatic if you have the volume turned on! :-)
I've just started a sourdough starter and it got quite cold where I live (now it's warmer, but in a few days it is going to be colder again and we might be in an ice age again) and the heating in my apartment was not working, so it has gone down a bit and it is putting out a lot of that funky alcohol that might be inhibiting the rise. Should I start a new starter? I also had to change the storage container because it was too small and when I transfered it, that's when the alcohol started showing up.
I made a dish I call Rosemary Beans.
I put in 1/4 rice, 3/4 white ,presoaked, beans in a glass oven dish along with onion and garlic. Fill with water just to cover and pour olive oil on top with a large sprig of rosemany and bake till most of the water has evaporated.
As it bakes the house smells wounderful with garlic and rosemary.
It comes out very tasty as far as the onion and garlic goes but very little rosemary flavor.
I don't see why the rosemary is not infusing into the beans.
How can I remedy this?
Ok all I posted this so that maybe it would get the creative juices flowing.
Beef stew with thick brown gravey sauce.
BBQ'd chuck with artichoke and tomato salad
Home made split pea soup.
Regular beans with my smoked bacon end and pieces.
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Ok, how cool is this. A few years a go I found out from my dad and my cousin Jim that my great grandfather, John Bly had delivered bread by horse and carriage from around 1924-1959 for Brown's Bread in Belleville, ON, my home town I was born and raised.
The photos are of my great grandfather John Bly around the early 1950's.
My dad remember's jumping on the wagon to ride along, and John had the horse trained so that when he walked door to door the horse would follow.
Well...I guess it was meant to be! I have bread in my blood!
Hi there,
I'm making a lemon "bread", but the dough appears to be quite wet. I even added more all-purpose flour, but the dough doesn't have the consistency I'm used to when baking bread. I followed the recipe, my question is, is it normal on some types of bread recipes to have a wetter dough (almost sticky)?
Back in June when I put the word out to the RyeNot Community that I was going full-time with my baking adventure, I received so much awesome support!
One of my customers for the past 3 years, OT and her husband Maurizio, offered up their kitchen for the year to kick-start RyeNot. How awesome is that! It blew my mind! So I took them up on their offer. They had just renovated their house, which includes a new convection oven and oversized stainless steel sink! When I'm there baking and Maurizio is around, I think he is more excited than I am.