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RE: I have a bread baking temp question.....
I do have a baking stone and I guess it works fine. Interesting, use parchment paper. I usually just put the "french types" on a "cookie sheet. I may have to dig up some parchment.
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ramyankee
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03/05/10 01:31pm |
Camp Cooks and Connoisseurs
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Have a question regarding Tucson eatery.....
And saw a previous post on restaurants so I take it this is the correct spot.
We want to try the Texas Roadhouse in Tucson, will be staying one night at the Holiday Inn Express in about 9 days. It is about .14 miles from the Holiday Inn. There is a Roadhouse in Reno but we have never stopped in yet.....And I really like the "MICROBREWS" so hopefully they have a good selection.
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ramyankee
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03/05/10 09:49am |
Camp Cooks and Connoisseurs
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RE: Which way would you recommend to Lassen?
Also check the roads into Lassen....They are "a little deep" right now.....
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ramyankee
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03/05/10 09:39am |
Roads and Routes
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I have a bread baking temp question.....
For a loaf bread, a banana-raisin recipe, no starter.....? And a loaf bread, sourdough.....? Would the temp also be the same for a "french" type bread, sourdough.....?
I have been baking my loaf types @350* for approx 35 min.....The "french" types @400*.....
My loaf types may tend to be "softish" in the center, is that a problem with letting cool enough or temp and time?
They have great flavors, just do not always turn out the way I would like them.....
THANKS a bunch for any help.....
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ramyankee
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03/05/10 09:37am |
Camp Cooks and Connoisseurs
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RE: Super Bowl Time Again
Family and office workers (B4 retiring) always ask for Dill Pickle Dip when there is an occasin.....The recipe depends upon your love of Dill Pickles.....
Cream Cheese, let it set out to soften a bit. Add the amount of pickle juice you prefer, stir in, then chop/dice as many of those gorgeous dill pickles you want.....Mix in and serve with any chip that you like.....
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ramyankee
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01/12/10 04:07pm |
Camp Cooks and Connoisseurs
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RE: Roasted Garlic Flat Iron Steaks & Steak Fries
WOW, thanks.....Will try this VERY soon.
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ramyankee
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01/08/10 02:45pm |
Camp Cooks and Connoisseurs
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you DO NOT like someone, which veg would you make them eat
I am learning how to freeze/prepare fresh veggies from Trader Joe's and Whole Food and the house smells just, well, bad. That smellis from brussel sprouts. My next "favorite" is egg plant. Any recipes to make them less GAGGY.....I like to use salt, pepper, garlic, onion powder.....Ok, what are the veggies you would pick?
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ramyankee
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01/08/10 02:40pm |
Camp Cooks and Connoisseurs
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RE: Galt, CA to Coos Bay, OR summer 2010
Yes on 42.....
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ramyankee
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01/07/10 02:01pm |
Roads and Routes
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Is there a website for nutritional values?????
My wife thinks her "low fat" breads are more nutritional than my homemades. You know.....fats, fibers, ETC per serving.
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ramyankee
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01/07/10 01:53pm |
Camp Cooks and Connoisseurs
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RE: Instead of just relying upon Krusteaz.....
And to add a bit of FYI, I did look up "pancakes from scratch" and found several recipes. All but one had sugar and or butter/oil/ETC and I really would prefer something without those.....I think it was Charlies Pancake recipe in cooks/cooking.com.....
Thanks
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ramyankee
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12/12/09 11:44am |
Camp Cooks and Connoisseurs
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Instead of just relying upon Krusteaz.....
Any pancake recipes out there.....And with All-Purpose or Bread flour. I have used Krusteaz and then add banana and apple.....
Thanks a bunch and MERRY CHRISTMAS. May as well start that now so I do not miss anyone.....;)
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ramyankee
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12/12/09 10:07am |
Camp Cooks and Connoisseurs
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Another King Arthur question???
Now I also see that our local, small grocery store has King Arthur flours.....When we were in Reno last week I bought two bags, 1 All-Purpose and 1 Bread, they did not have two All-Purpose.....Now, I will go the out local today and buy a bag.....What is the difference between the two and which would you recommend? I have always used All-Purpose.....Just curious?
Thanks
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ramyankee
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12/11/09 10:10am |
Camp Cooks and Connoisseurs
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RE: Coaches With "Class"
My first vote goes to Tom Cable of the Raiders. He is a straightshooter, the type of man that does not use blunt force but will sit down and listen to your deepest thoughts.....
How about Chris Peterson of Boise State?
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ramyankee
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11/24/09 11:15am |
Around the Campfire
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RE: NASCAR und Volkswagen?
I think it would be nice to give it a name.....Maybe Bobbie, Freddie.....No I think Herbie would fit.....
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ramyankee
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11/24/09 11:07am |
Around the Campfire
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How long can you "keep" dough.....
Since Thanksgiving Day will be busy is it feasible for me to make the dough for rolls on Wednesday, or even today, and store the dough somewhere to bake on Thursday. Heck, I may even get up earlier on Thursday and start it, but it would be simpler a day or two ahead.
And as a FYI/footnote, I needed Unbleached Flour yesterday and while in Reno, we were shopping at Safeway. I knew they did not carry Wheat Montana so was not sure which route to take.....And, BINGO, on the shelf was King Arthur. So I took the recommendation and bought it..... I really did not realize a product from so far away would be available.
THANKS
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ramyankee
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11/24/09 10:59am |
Camp Cooks and Connoisseurs
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RE: Best route from US101 to I5
:) Yes on SR20.....And while driving through, stop by Granzella's Restaurant/Deli. It is on "Business" 20 on the way through Williams to I-5. Lot's of stuff..... And if going through later in the day consider late lunch/dinner at Louie Cairo's.....home of Louie Bread.....Don't ask, but if you LOVE garlic you will like it.....
By the way, I am William's High School Class of 1964
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ramyankee
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11/13/09 02:29pm |
Roads and Routes
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A Sourdough problem now??
:R And as I am now rolling my eyes at what I hope is not a repairable problem. I did read the feeding instructions, just not very well. Upon feeding my starter, the King Arthur Sourdough, I fed it with 1 cup flour/1 cup water. It should have been equal in weight, not in portion. Is my starter ruined or will I be able to repair it by feeding it next time with the 1 cup flour/1/2 cup water.....I hope it is not messed up.
Thanks, and next time I will read and actually read it SLOWLY.....
:S :M :h
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ramyankee
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11/13/09 12:43pm |
Camp Cooks and Connoisseurs
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THANKS for the Sourdough....
A VERY BIG Thank you.....I ended up dumping my other two recipes and started the King Arthur sourdough yesterday. Talk about a "workin'" starter.....Thanks again.:B;)
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ramyankee
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10/30/09 12:34pm |
Camp Cooks and Connoisseurs
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Sourdough starter question?
First, it has been AGES since I have been on the site.....Good to be back.
I have recently retired.....due to the economy, and started thinking, WHY buy bread, may as well use my breadmaker for the dough. And Patti, my BEST half loves my home-made bread.
I have two starters, one from the "Breadman's Healthy Bread Book" (2 cups warm water, 2 1/2 teaspoons active dry yeast, 1 tablespoon honey, 2 cups whole wheat flour).....It's consistency is fairly thin.
The other is from "bread-from sourdough to rye" by Linda Collister (3/4 cup all purpose flour,, I used whole wheat,, 1/2 cup tepid water) and the consistency is very paste-like.
How can I truly tell a "good" starter? The two have distinct qualities. How important is a "warm room"? I keep it/both in our kitchen.
And I make the dough in the breadmaker but bake it in the oven, 350* for 38-39 minutes.
Thanks for any ideas/suggestions.....
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ramyankee
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10/15/09 11:15am |
Camp Cooks and Connoisseurs
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