Chief Longwind Of The North
Certified/Certifiable
I've been proud of the fact that I can make virtually any dish I've heard of, and usually without a recipe, from breads to pastries, seafood to fish, roullaides/roulladen/ most cuts and species of steak roast, etc, all kinds of soups, stews, pastas, pasta sauces, etc. etc. But after years of trying to make perfect dressing, like my Grandmother, Mother, Father, and virtually everyone parent whose kids I grew up with could make without even thinking about it, I still haven't got it right.
This year I made a multi-grain bread containing whole wheat, oat flour, barley flour, chopped sunflower seeds, and buckwheat, along with yeast salt honey and water, with sage, thyme, onion powder, and black pepper mixed into the raw dough. It came out with the right texture, but had a bitter flavor. I believe the mistake was the combined flavors of the buckwheat, yeast, and whole wheat.
I've made buckwheat pancakes for years, and they never tasted bitter. But they were a combibation of all-purpose flour and buckwheat.
The only dressing I can get right seems to be Stove-Top.
I've even solicited T&T recipes from you wonderful cooks. But did I try them? No. I have to re-invent the wheel. My turkeys were perfect, as were the rutabeggas, and everything else. Even my thrown together bread came out wonderful. But my dressing, I will force myself through it over the next week. I have this rule; if I cook it, I have to be willing to eat it. The stuff isn't inedible. It's just not that dressing I yearn for from my youth, an ordinary, sumptuos bread dressing that tastes like my Mom's, or Grandma's, or Dad's, or... It was my favorite part of a Thansgiving meal, even more than the realy great deserts we always have.
Maybe I should have put this in the gripe thread. I just wanted everyone to know that buckwheat doesn't work well with the yeast, at least not for dressing. Now maybe it would be great in a good rye, with caraway seeds. Hmmm.
Seeeeeeeya; Goodweed of the North
This year I made a multi-grain bread containing whole wheat, oat flour, barley flour, chopped sunflower seeds, and buckwheat, along with yeast salt honey and water, with sage, thyme, onion powder, and black pepper mixed into the raw dough. It came out with the right texture, but had a bitter flavor. I believe the mistake was the combined flavors of the buckwheat, yeast, and whole wheat.
I've made buckwheat pancakes for years, and they never tasted bitter. But they were a combibation of all-purpose flour and buckwheat.
The only dressing I can get right seems to be Stove-Top.
I've even solicited T&T recipes from you wonderful cooks. But did I try them? No. I have to re-invent the wheel. My turkeys were perfect, as were the rutabeggas, and everything else. Even my thrown together bread came out wonderful. But my dressing, I will force myself through it over the next week. I have this rule; if I cook it, I have to be willing to eat it. The stuff isn't inedible. It's just not that dressing I yearn for from my youth, an ordinary, sumptuos bread dressing that tastes like my Mom's, or Grandma's, or Dad's, or... It was my favorite part of a Thansgiving meal, even more than the realy great deserts we always have.
Maybe I should have put this in the gripe thread. I just wanted everyone to know that buckwheat doesn't work well with the yeast, at least not for dressing. Now maybe it would be great in a good rye, with caraway seeds. Hmmm.
Seeeeeeeya; Goodweed of the North