Recent content by bbobson

Same thing happened to me during the holidays. I did heat everything to the temps mentioned in the recipe, but the caramel never seemed to set up right. I went and looked at another caramel recipe I had used and the temp on the failed caramel was noticeably lower.

Another loaf of no-knead. last couple loaves ended up 'flat'. realized I have been using the same open packet of yeast for quite a spell since a loaf only calls for 1/4 teaspoon. New packet opened for this loaf and the dough is waiting for the oven to heat up, and finally looks right after...

Going to the in-laws, sure to be a good time. Tradition is prime rib, which is what is planned again. I hate to say it, but, ugh. Meat isn't done until it all has the same brown to grey color. The one year my wife and father in law teamed up was spectacular. FIL found a beautiful prime rib...

Looking like breakfast tonight. Fry up some beef summer sausage with some eggs and toast.

Ah, I knew that different salts would behave differently but obviously had forgotten. Thanks

FAIL!! Ended up having more of a cake texture than I wanted, oh well. Biggest problem was the salt. I used the same salt I use in bread, sea salt crystals, which didn't break down at all. Had salt crystal crunchies through out the cake. But the taste was good.

Just took a almond butter cake out of the oven. Someone gave the bride a small one from the local bakery, oh my gosh. I hope this recipe comes out the way I want, with a somewhat gooey center. The pic showed a very cakey finished product but the ingredient list matched the recipes that showed...

I am going to repeat what others have said about Luca's lasagna. When I made this it totally changed my wife's idea of lasagna. She now prefers Luca's style to any other that she has had or made.

Whiska, that is exactly what I was thinking.

A guess on my part, based on what I have read and from my wife. The CP is cooking at to high a temperature. Not your fault, low temp on our CP will actually simmer to low boil the liquid which is something our previous CP did not do. So yeah, you are basically ending up with boiled meat.

So, I've only made one chocolate cake in my life and cannot recall ever having a 'jello cake', so I don't have much of a frame of reference. But I think I may try to make my take on what you have described. Oh, I'm still OK with doing a taste test on Addies cake.

Browned ground with alfredo over egg noodles or toast is a great way to go, a number of good suggestions to give it variety have already been posted. How about meatballs?

Based upon the pie picture of a couple days ago, I volunteer to do the taste test of Addies cake.

the description of the chilies make me think of serrano peppers.

frittata made with the left over veggies from my pork pot pie topped with some cilantro chili sauce (from 101cookbooks blog). This sauce is great with anything eggs and works well with meats as well.