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sandylc's Profile

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HELP Keeping Pork Chops Crispy

Mix panko with the flour, about half and half.

about 9 hours ago
sandylc in Home Cooking

Chicken 65 Recipe?

I was just looking at a Chicken 65 recipe - it does look delicious! Which things aren't available in your area? Can you get them online?

1 day ago
sandylc in Home Cooking

Suggestions to improve this bread (which is already pretty good)

Yup, hotter I think, also.

May 25, 2015
sandylc in Home Cooking

Suggestions to improve this bread (which is already pretty good)

Looks like great crumb!!!!!! How was the flavor? I would recommend a bit darker the next time.

May 25, 2015
sandylc in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Well, we grew up with the one that was made from a cake mix, a box of pudding, etc.

It's been years, but I remember that one as being somewhat pound-cakey - heavy and moist.

This one is somewhat that way as well - and the pecans are really good in it.

May 25, 2015
sandylc in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

They're great in scones and soda bread.

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Hi! Here is a link that I found:

http://www.cookingbythebook.com/cookb...

The recipe is originally from Rebecca Rather.

May 23, 2015
sandylc in Home Cooking
1

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

There is a rum cake from scratch out there that is the best version of the classic cake mix version. I'll have to look for that...

May 23, 2015
sandylc in Home Cooking

Beef Ribs

I've heard a lot about the smoked beef long rib at Butcher and the Boar...haven't tried it, though. Pricey.

May 21, 2015
sandylc in Minneapolis-St. Paul

Designing a complete foodie experience.

Ooops! Just saw this...glad you found it. Her name is Sarah and she just has a little table in the bike shop, but her baking skills are killer. You have to get there before she sells out. She puts sour cherries in her bostok.

Designing a complete foodie experience.

If you like her facebook page you can see each week what she is baking for Saturday.

Designing a complete foodie experience.

I've never preordered so far, so I think I've been lucky.

May 19, 2015
sandylc in Minneapolis-St. Paul

Designing a complete foodie experience.

You can get Black Walnut kouigns amann at One on One Bike Studio every Saturday morning beginning at 11.

Super thin frozen fish fillets

I would flour it very lightly and softly pan-cook it in butter, then top it with toasted almonds. Old-fashioned and delicious.

May 18, 2015
sandylc in Home Cooking
1

My enriched hamburger bun dough is ripping

I'm not understanding about the dough being "rough" and tearing. Can you give us more detail?

May 17, 2015
sandylc in Home Cooking

Things kids think are "normal" these days...

Yeah, my "vegetarian" sister ordered a turkey BLT when we were out shopping once. And she had really caused trouble at family dinners with her "vegetarianism".

May 16, 2015
sandylc in Not About Food

The economics of beans or "Why the heck would you bother?"

Actually, salt at the beginning is OK. It is acid that makes the bean skins tough; your bottled water is the solution for that usually, along with waiting to add things like tomatoes. If you don't salt them from the beginning, the beans will never really taste seasoned.

May 16, 2015
sandylc in General Topics
1

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Ha, nails are a casualty of cooking and baking. My nails grow very well, but I have to choose to keep them very short so that I can bake. Small price to pay for the satisfaction.

The economics of beans or "Why the heck would you bother?"

Beans do not need to be soaked.

May 16, 2015
sandylc in General Topics
1

Things kids think are "normal" these days...

Our natural food store has them in the meat counter. I made roulades from them last Thanksgiving.

May 16, 2015
sandylc in Not About Food

S. Mpls Restaurant with Racist Sign?

I think the owner is a cantankerous and controlling old fart who has maybe "had enough". "Kids these days...no manners, slobs..." etc.

That said, if I ever had a restaurant, I would make sure the chair backs covered whatever might be showing on people's backsides.

May 15, 2015
sandylc in Minneapolis-St. Paul

The Salt Cellar

He is pretty much a rubber stamp reviewer, so there must be serious issues at this restaurant.

May 14, 2015
sandylc in Minneapolis-St. Paul

Holy and Hungry - a new Cooking Channel series

Wow. Speechless.

Holy and Hungry - a new Cooking Channel series

Can atheists apply?

May 12, 2015
sandylc in Food Media & News

Pie crust frozen for 5 months?

Ugh. Some people hate the idea of making pie crust. I hate the thought of peeling six million apples.

Yes, I have tried that spinny apple peely thing. My favorite apple, the Jonathan, is typically both asymmetrical and slightly soft, so no luck there! Elbow grease and lots of time and mess only...

Wow, those are huge pies!! Who eats them?

May 11, 2015
sandylc in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

I just grab the butter from the fridge, same with the buttermilk. I don't bother to chill the sheet. I just buzz in the butter.

IMHO, this whole super-chilling thing for biscuits and piecrusts is highly overhyped. I make excellent versions of both without getting too excited about it.

My grandmother made both marvelously well for years without refrigeration.

May 11, 2015
sandylc in Home Cooking

Designing a complete foodie experience.

Rustica Bakery for sure - amazing!

Patisserie 46? Not so much...pretty to look at but not very delicious.

May 11, 2015
sandylc in Minneapolis-St. Paul

homemade dough for savory pinwheels?

I would do a cream cheese pastry dough, like a rugelach dough.

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

I make biscuits often. Recipes vary greatly, yet many of them make respectable biscuits. My recipe is:

2 cups AP flour
3 t. non-aluminum baking powder
1/2 t. salt
1/2 t. baking soda
1/2 stick unsalted butter
7/8-1 cup buttermilk, enough for a soft dough

I usually use the food processor. First I buzz up the dry ingredients. Then I throw in the butter in 4-5 pieces and pulse until it disappears - I don't leave large pieces and they work just fine. Then I dump in the buttermilk and buzz it until it forms a ball. I dump it out onto a floured surface and either do a few pat-and-folds or just pat it down without folding, according to my mood. It should be about 1/2-3/4" thick. Then just cut (straight up-and-down with the cutter) and place on a buttered baking sheet and bake at 425 until golden brown. Some recipes say to let the cut biscuits stand for up to 20 minutes before baking; my oven is slow to heat so they usually sit for 5-10 before they get baked.

Paulj will tell me that I use too much baking powder, but it works for me! ;-)

May 11, 2015
sandylc in Home Cooking

What are you baking these days? April showers...bring May flours ;-) May 2015 edition!

Gorgeous! Can I give you my address and have you mail it to me?

May 10, 2015
sandylc in Home Cooking
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