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  1. Bama-Rick

    Cookie problems

    Yes, the dough is dry and I can fix it by adding more shorting, but want to figure out what changed. I don't weigh my ingredients I measure by volume just as I have for the fifty years.
  2. Bama-Rick

    Cookie problems

    that's probably the problem.
  3. Bama-Rick

    Cookie problems

    Following the recipe on a bag of Toll House chocolate chip cookies do not turn out as they should. The dough will not even hold together enough to form anything of structure. What I mean is if you make Toll House chocolate chips per the recipe on the bag the dough will not cling together it's...
  4. Bama-Rick

    Cookie problems

    Changed a few things since companies and the products from fifty years ago no longer exist.. But the ingredients I use are still the same as far as I know.. Pillsbury's Best flour and King Aurthur flour is still the same as far as I know.. Borwicks and KC Baking Powder disappeared years ago. Arm...
  5. Bama-Rick

    Cookie problems

    Is anyone else having trouble making cookies? I use an old circa 1950 Betty Crocker Cookbook for my cookie recipes. Lately, the cookies mostly peanut butter, snickerdoodle, and chocolate chip are way too dry when I follow the recipes I used for the past fifty years. The dough doesn’t pull...
  6. Bama-Rick

    What did you eat Sunday, December 24, 2023?

    Fest of the seven fishes. Linguine and clam sauce, Fried Shrimp, Fried Scallops in butter sauce, Anchovies and Escarole, Smoked Salmon on bagels with a smear and capers, Seafood Gumbo with Tilapia and Shrimp, and Tuna Dip with veggies... Baklava, Cannoli, Pralines, Cheesecake, Peanut Butter...
  7. Bama-Rick

    What's your weather like right now? 2023 Edition

    Its 8:30PM and 70F/21C on Halloween its suppose to be 57F/14C-37F/3C. Praise the Lord the summer had many 100F/38C+ days and it's a humid sticky heat like walking into a sauna you cannot escape for months on end.. Summer is from May-October.
  8. Bama-Rick

    Electric Oven Bake Option

    Which position is the rack you put the baking pan on? The lowest position will usually brown the bottom before it browns the top of whatever you are baking. The middle position usually bakes evenly. If the bottom is browned and done before the top move the pan to the highest position possible...
  9. Bama-Rick

    Canning today 2023 Part II

    Canned several pints of sauerkraut today that I started fermenting about a month ago.
  10. Bama-Rick

    Pita Bread Help!

    Here's a video on how to make pita but, what caught my eye is at 9:45 she begins showing a couple of tricks you can do if your pita doesn't puff up. pita tricks @ 9:45
  11. Bama-Rick

    Fattoush (Bread) Salad

    I'm sure there are dozens of variations, basically throw in a little bread to stretch out whatever vegetables you can scourge up or a way to use stale bread. The Spanish have Catalan Bread Salad. A little different with eggplant and zucchini and olive oil and lemon juice and spices as the...
  12. Bama-Rick

    Newbie Here… Looking for any good bread recipes.

    Christmas Bread You bread it with just three stands if you wish
  13. Bama-Rick

    Thoughts on wood for kitchen countertops?

    As for wood counter tops.... No, no, no! Too unsanitary too absorbent and easily marred, scared and gouged. That being said my first job in 1972, was the clean up boy at a butcher shop, and it had wooden cutting blocks/tables. Of course back in the day we'd process deer on the same table we...
  14. Bama-Rick

    Pita Bread Help!

    Noted. I always have trouble with finding the sweet spot between a soft dough that is still workable or hard as a mud pie.. . Mine are either so soft its like the kids toy slime, or hard as a mud pie.. I keep mine in the paper bag they are sold in and place that in zip locks, but as you...
  15. Bama-Rick

    Pita Bread Help!

    oops
  16. Bama-Rick

    Pita Bread Help!

    They serve a dual purpose. One as as crouton. Second as a pita pocket to eat the salad out of. No, I didn't use the placement trick/flip, I have a large silicone spatula I use for flipping This is why I'm making pita Fattoush Salad
  17. Bama-Rick

    Pita Bread Help!

    For most of them yes. Two out of ten turned out as pizza crust..
  18. Bama-Rick

    Fattoush (Bread) Salad

    FATTOUSH SALAD WITH YOGURT DRESSING INGREDIENTS 4 cups torn pita bread 1 cup Yogurt 3 tbsp. fresh lemon juice 3 tbsp. extra virgin olive oil 1 tbsp. sumac 1/2 tsp. sea salt 2 garlic cloves, minced 1/2 cup chopped parsley 1 cup cherry tomatoes, halved 1 cup thinly sliced radishes 1 cucumber...
  19. Bama-Rick

    Pita Bread Help!

    Just made another batch of pita and was somewhat more successful with about 50% really ballooning. The others puffed up half way to part way and every combination in between. Changes made: Oven temp 500F/260C, use upside down cookie sheet, formed balls of dough with wet hands to get more...
  20. Bama-Rick

    Pita Bread Help!

    No, I didn't cover them with a towel. I was using them in a middle eastern salad, think Greek croutons, so I wanted them on the dry crunchy side. I'm making pita again today. This time the dough is not as dry. When proofing them I covered the container with plastic wrap. When rolling them into...
  21. Bama-Rick

    Pita Bread Help!

    I can't argue with that but I'd prefer to learn from someone else's mistakes given the price of food stuffs nowadays. I'll admit I was shocked there are no pita bread recipes on this site, given pita bread is a fairly common staple.
  22. Bama-Rick

    Pita Bread Help!

    Ingredients yeast, flour, water, olive oil, and salt. 3g of yeast 250ml of water 700ml of flour 5ml salt 30ml olive oil Mix yeast, 250ml of flour with the water. Let rest for 15 minutes until flour mixture show bubbles. Now add the salt and olive oil. Add enough of the remaining flour to make a...
  23. Bama-Rick

    Christmas Bread

    Yes I did, plus I can't remember things from one day to the next
  24. Bama-Rick

    Pita Bread Help!

    I occasionally make pita bread and occasionally it puffs up and makes a pocket, sometimes it doesn't. What are the secrets to consistently producing pita that always produces a pocket? Sometimes I come out with pita bread other times I unintentionally make 7" pizza crust..
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