Skip to comments.FR Weekly Cooking Thread *Recipes* Nov 12, 2011
Posted on 11/12/2011 9:05:46 AM PST by libertarian27
Welcome to the 49th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or nine- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your latest and greatest favorite recipe.
Cool. Thank you.
That’s us, we like ham better, and have it far more often. I enjoy turkey about every 5 yrs or so, but the kids and grands are coming in from Lower Ms. (Lucedale) for Christmas, so we are going to have both and have plenty of help with the leftovers while they are here. Mrs. r_d is already pulling up recipes for leftover turkey in case they are needed.
I do like the turkey leftovers like open faced sandwich - toast with white meat covered with gravy!
Bread Flour vs. All-Purpose Flour
What is the difference between bread flour and all-purpose flour? Can they be interchanged?
Bread flour is a high-gluten flour that has very small amounts of malted barley flour and vitamin C or potassium bromate added. The barley flour helps the yeast work, and the other additive increases the elasticity of the gluten and its ability to retain gas as the dough rises and bakes. Bread flour is called for in many bread and pizza crust recipes where you want the loftiness or chewiness that the extra gluten provides. It is especially useful as a component in rye, barley and other mixed-grain breads, where the added lift of the bread flour is necessary to boost the other grains.
All-purpose flour is made from a blend of high- and low-gluten wheats, and has a bit less protein than bread flour 11% or 12% vs. 13% or 14%. You can always substitute all-purpose flour for bread flour, although your results may not be as glorious as you had hoped. There are many recipes, however, where the use of bread flour in place of all-purpose will produce a tough, chewy, disappointing result. Cakes, for instance, are often made with all-purpose flour, but would not be nearly as good made with bread flour.
We prefer ham, too, but the salt does us in so we end up using something else. I usually buy a large turkey breast which is plenty for us, plus leftovers. I hate picking the meat off the legs and wings so the breast is easier.
I like white meat between 2 slices of toasted whole wheat bread. But, the open faced with gravey sounds pretty good, too. We usually just get a breast and put it in the smoker for just the two of us. We will use the dark meat for turkey salad.
Say, would quick-rise yeast work??
I’m not sure. I haven’t tried quick rising yeast. I just use the regular stuff.
We had the Arroz Con Pollo again last week. I was wondering if you have ever just made the rice part to go with another meal?
No we make it just as Arroz con Pollo (rice with chicken) or as Arroz con Pavo (rice with turkey). My stepson does not handle tomatoes very well, so I refrain from using tomatoes with rice except for when we make this dish.
I made this today in a bundt cake pan. It was delicious and just like the one I remember. Thanks again :)
Recap of Nov 12th recipe thread:
Appetizers * 18 * Crostini en tapenade
Appetizers * 28 * Mushroom Appetizers
Appetizers * 57 * Bacon Wrapped Dates
Bread * 24 * Burger Buns
Bread * 52 * Beautiful Burger Buns
Bread * 53 * Homemade Burger Buns
Bread * 77 * Hamburger Buns
Cake * 14 * Sweet Potato Cheesecake w/ Praline Sauce
Cake * 32 * Apple Cake
Cake * 50 * Apple Cinnamon Cake
Cake * 63 * Apple Coffee Cake
Cake * 64 * Easy Apple Cake
Cake * 66 * Apple Dapple Cake
Drink * 67 * Magslinger’s Cure for Crummy Tummy
Gravy * 136 * Tempting Turkey Gravy
Meal * 94 * Stacked enchiladas
Pasta * 5 * Riverbend Shrimp and Pasta
Pastry * 113 * Apple Pockets
Pastry * 117 * Chocolate Cheese danish
Pie * 54 * Pumpkin Pecan Bourbon-Cream Pie
Pizza * 30 * Kimchi Pizza
Pizza * 46 * Low Carb Pizza Crust
Sausage * 23 * Sausage, Rice, and Squash Bake
Vegetable * 9 * Copper Carrots
Vegetable * 120 * Homemade Roasted Pumpkin Puree
Nov 19th Thread
I have been reading about the people of Cahokia, a city just east of St Louis of 20,000 people in 1050. It was bigger than London at the time.
Residue in pots indicate a blend of pumpkin, beans and corn.
I took a small pie pumpkin, cut it up put it in the crock pot and added some water. I pureed the well cooked pumpkin, put it back in the crock pot and added a can of black beans, water and all, and a can of sweet corn, water and all and let it cook.
I added some salt and some sugar.
It is pretty good. The pumpkin has achieved the consistency of pudding but it is not as sweet.
Pretty good for a 900 year old recipe
Hey there, starting to make this... Is the butter melted first??
Not sure the yeast I’m using was any good. They’re in the oven now but didn’t really raise after being cut and placed on the cookie sheet. Oh, and I did go for the less flour.
Got to try this again.
I hear that on the bread. My brother gave me his breadmaker and I’ve been making bread for us ever since. What a neat little machine!
Wow! Was surprised to see how much they did raise while baking. Could have been better, but hey, not a total loss!
And by gummy, they taste good!
Thanks! I’m definitely going to work on perfecting this one.
I’m in Denver, so it could be an elevation thing. But less flour makes all the difference.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.