Posted on 01/21/2016 5:03:33 PM PST by Jamestown1630
Just a quick post tonight, as we hunker down for a storm that we hope will NOT be ‘historic’, against all prevailing predictions (one model suggest an incredible amount of snow).
I hope that everyone in our little area of the Mid-Atlantic stays warm and safe over the next few days.
(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)
-JT
Yes, we’re in the path of the storm. I have fixins’ for tomorrow and through the weekend. Big batch of chili con carne, lots of beer and wine and homemade brownies. The stores have run out of water (the water here doesn’t taste very good) but my husband is bringing home 2 pounds of fresh coffee from Porto Rico Importing - NYC’s finest purveyor of java. French Peruvian. Plenty of food for the pets and the heat is turned up!
Perhaps I am the only one in the world to not know this.
BBQ tip:
When grilling chicken it is really difficult to not burn the skin and outer layers. Try placing a piece of aluminum foil sprayed with oil on the grill under the chicken. Poke a few holes in the foil to let grease drip through. This prevents flare ups from scorching the chicken and allows the chicken to cook until done without burning.
You reminded me! We’ve got to brew extra coffee! because there’s No Brewing, once the power is out. But at least you can heat up old coffee on the sterno. As I’ve said before, it’s lousy, but better than none :-)
-JT
That’s how I grew up eating French toast - we made it with butter, cinnamon and powdered sugar. I made it this morning using Texas Toast and maple syrup. Texas Toast is no substitute for Challah.
That’s a very good idea, and I’m saving it for my husband, ‘aspiring grillmaster’.
-JT
Lousy coffee is better than none.
That sounds really good, I’m surprised I’ve never tried it.
I’m a big fan of eggplant.
Challah would be wonderful for Cinnamon Toast.
We used to be able to get a frozen, unbaked Challah loaf at the local Giant Food every year around Hanukkah; we bought it many times to bake and have at the Christmas table. But we haven’t seen it in the local stores in ages.
-JT
So now you have electric heat and cooking. So what do you do if the power goes out?
Prayers that all goes well for you and your loved ones. I’m following the progress of the storm. L/Janey
I’m making these either tonight or tomorrow. They look so good:
Bakery Style Chocolate Chip Muffins
Ingredients
2 3/4 cups (390g) all-purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup (74g) unsalted butter, softened
4 Tbsp (60ml) vegetable oil, divided
1 1/4 cups (265g) granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
3/4 cup (175ml) milk
1/2 cup (122g) sour cream
1 1/4 cups (220g) mini chocolate chips
Directions
Preheat oven to 425 degrees. Line 12 cup muffin tin with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy. Mix in remaining 3 Tbsp vegetable oil. Blend in eggs one at a time adding in vanilla with second egg. In a 2-cup liquid measuring cup measure out milk then add sour cream and whisk to blend.
Remove mixing bowl from stand mixer and add 1/3 of the flour mixture and fold until nearly combined, then add 1/2 of the milk mixture and fold until nearly combined, repeat process once more with flour and milk mixture. Add in last 1/3 of the flour mixture and fold until nearly combined then add in chocolate chips (you can set aside about 2 tbsp to sprinkle over the tops before baking so more show through if desired) and fold until just combined. Divide batter among prepared muffin cups filling each slightly mounded full. Bake in preheated oven 8 minutes then reduce oven temperature to 400 degrees and continue to bake until toothpick inserted into center comes out clean, about 10 - 11 minutes longer (they should be nicely domed and edges of cupcakes will likely just be slightly touching). Transfer muffins to a wire rack and let cool (I highly recommend trying at least one while still warm!). Store in an airtight container at room temperature.
http://www.cookingclassy.com/2016/01/bakery-style-chocolate-chip-muffins/
Gesundheit!!
.
.
Good stuff especially with the flatbread. Haven't had that in 30+ years. Enjoy.
We eat stuff we’ve stored or prepared in advance, things that can be eaten cold or heated to at least warm over sterno. We live in a suburban apartment, and while we have a wood-burning fireplace and its lovely ambience, it’s not much good for cooking (so far as we’ve practiced), or for heating, for that matter ;-)
We’re also working on developing our outdoor cooking skills. A lady named Marcella, another Freeper, is the ‘Goddess of Alternative Cooking Methods’. You might find her posts on the prepper threads. We’ve gotten a great many good ideas from her research and experimentation.
-JT
Our Mideastern takeout place uses smoked eggplant for theirs. I was never a fan until I had it with pita.
Thanks, Janey. Not sure where you are now, but fly safe.
-JT
I’m at home, we’ve lots of rain but nothing compared to what you might get. Be safe. G-d Bless.
It’s good with Naan - a little fluffier than Pita - too.
-JT
Thanks for the tip !
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