Recent content by blueheron

I was going to make salmon cakes and the recipe calls for the white Worcestershire sauce and I couldn't find it in the supermarket. Wonder what happened to it?

Good whole wheat bread with Vermont cheddar. MMMMM! Just made the whole wheat bread in the AB5M book today and think I'll have the grilled cheese tomorrow. The bread was awesome. Just the way I like homemade bread.

I also take medication for HBP and I am trying to reduce the need for it by exercising and losing weight. I don't have a lot to lose, but it takes time and commitment. Anyway, I noticed that on the cooking shows, they salt EVERYTHING liberally. Must not have to worry about salt consumption.

What does "cook by temperature mean"? Does that make them tender?

I never buy pork chops anymore because they always turn out tough. I would love to make some that are tender. Any suggestions? :chef: On the back of the sauerkraut bag there was a recipe for pork chops and sauerkraut. You brown the chops and put them in a casserole with the kraut on top...

Pork and sauerkraut for this PA Dutch gal! Made in the crock pot served with applesauce, mashed potatoes and the peasant bread made this morning. And watching the Mummer's Parade in Philadelphia.

Yes, I also put a pan of hot water in the oven to make the crust nice and brown. That works well. I will keep trying with this recipe!

jet, the book suggested brushing water across the top of the baguette instead of flour to keep the knife from sticking because traditionally French baguettes did not have floured tops.:chef: selkie, I do use a serrated knife and when I lightly slash the loaf, the cracks close up again, so I...

Yes, it is for a 4-loaf batch, but it's still way too much salt. I will halve the salt the next time I make it. I am going to make the peasant loaves next. I have trouble with the knife sticking to the dough when I slash the top before baking. I floured the boule and used water on the...

I use the recipe "Mac and Cheese with Quattro Formaggi" in the Silver Palette Good Times Cookbook. I omit the mozzarella (too stringy) and replace most of the cheeses with Vermont cheddar. It's delicious.

I tasted the bread. It tasted pretty good, but I thought it would be better. Plus it was too salty. I was afraid of that when I saw the amount of salt - 1 1/2 tablespoons. Is all that salt necessary?:huh: I asked the authors on their forum if I could add more flour and Jeff said I could but...

I got this book for Christmas and made the bread today after refrigerating the dough overnight. It was extremely sticky and flattened out when I shaped it. It rose a bit in the oven and when it was done, it looked like a Hershey kiss.:huh: I just hope it tastes good. The batch of dough is...