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"Dirty" recipes that are crowd pleasers

Yea, let's make them healthy. You could substitute....

Tofu Biscuits

2 cups organic Brown Rice Flour
1/3 to 1/2 cup organic filtered mineral water
1/2 cup organic soft tofu
1/4 cup Earth Balance All Natural Spread

;-).

about 14 hours ago
Antilope in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

That's true about the temperature. But sometimes people will complain that their starter has suddenly changed, even though they are baking in same way. This could be for one of the other reasons, also.

1 day ago
Antilope in Home Cooking

"Dirty" recipes that are crowd pleasers

7-Up Biscuits

2 cups Bisquick Original baking mix**, plus a little plain flour for dusting
1/3 to 1/2 cup 7-Up lemon-lime soda or club soda
1/2 cup sour cream
1/4 cup butter, melted

Preheat oven to 425-F.
In a bowl mix sour cream and 7-Up soda. Stir in Bisquick. Dough will be very soft. It's best to have the dough as wet as you can work it for tender, tall biscuits.
Knead and fold dough a few times to mix, using a little dusting of plain flour if necessary. A bench scraper will also help.
Pat dough out to about 1/2 inch thick and cut biscuits using a round biscuit cutter.
Pat out dough scraps to about 1/2 inch thick and continue to cut out biscuits.
Brush biscuits with melted butter, top, sides and bottom.
Place biscuits on baking sheet. With sides touching for tall, soft biscuits. Or not touching for crisper biscuits.
Bake for 12 - 15 minutes until golden brown and when center temperature reaches 190-F, they're done.

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** Substitute for Bisquick

Homemade Bisquick - about 2 cups

2 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon salt
4 Tablespoons shortening, butter or cooking oil

Sift dry ingredients together.
Cut in shortening until flour resembles cornmeal.
Use in above recipe as Bisquick substitute, if desired.

1 day ago
Antilope in Home Cooking

Help with sandwich buffet for birthday...

Make sandwich roll ups from flat bread or tortillas. Filled with sliced deli meats and spread with different flavored cream cheese. Sliced into pinwheels.

https://www.google.com/search?q=sandw...

1 day ago
Antilope in Home Cooking

Your "evil food" (super unhealthy) recipe?? :)

How about something made from bacon grease, crumbled cooked bacon, white flour, butter, salt and whole milk? I still enjoy this a few times a year.

Bacon cream gravy. Made just like sausage gravy, but substitute 1/4 cup bacon drippings and crumbled bacon for the sausage. Stir in a pat or two of butter at the end of cooking. Salt and pepper to taste.

Serve over biscuits, toast, mashed or fried potatoes or rice.

1 day ago
Antilope in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

The majority of cultures introduced to a sourdough starter comes from the flour we feed it. That probably is where a change would come to the flavor of the starter. Any given lot of fresh flour is blended and milled from a variety of sources at the mill. On occasion, maybe a more dominate sourdough culture is introduced from the fresh flour, changing the sourdough flavor.

Also, there are bacterial cultures in our kitchens that will sour a dishrag. Isn't it possible that one of these lurking kitchen cultures could also contaminate our sourdough starter if we were not careful?

Sourdough starter is not just wild yeast, much of the sourdough flavor comes from LAB bacteria that also lives in the starter.

1 day ago
Antilope in Home Cooking

No-Yeast Bread Maker Sourdough Recipe?

I agree that yeast is killed by baking a loaf of bread. But that doesn't necessarily mean that a loaf of baked bread is sterile. Rope bacteria can survive baking and ruin loaves of bread. The center of a loaf of bread reaches about 205-F, below the boiling point of water. Even boiling doesn't destroy all spores or microorganisms. That's why doctors use autoclaves to sterilize their instruments to at least 250-F under steam pressure for a given time period.

"Dirty" recipes that are crowd pleasers

That may be the case for the north vs south in the eastern U.S. The western U.S. is really a jumble and a whole different animal.

1 day ago
Antilope in Home Cooking

Jewish food from Central America and South America

I should have added, you can use this website below to convert recipes from metric weight measurements to U.S. volume measurements and vice versa:

OnlineConversion.com - Weight to Volume Cooking Converter
http://www.onlineconversion.com/weigh...

2 days ago
Antilope in Home Cooking
1

Jewish food from Central America and South America

Here's how to do a Google search for Jewish Food in central and south america and have Google Chrome translate the pages into English for you.

Go to Bing Tranlator

http://www.bing.com/translator/

Enter term: Jewish Food or Jewish Food Recipes

Spanish output: "Comida judía" or "Recetas de comida judía"

Here's a list of Internet Country Codes to use in the search:

http://www.web-l.com/country-codes/

If you want to search for Jewish Food recipes in Argentina...

Go to Google Advanced Search

http://www.google.com/advanced_search...

Under the Field, "all these words" enter - Recetas de comida judía

Under the Field "site or domain" enter - .ar

Google will return a list of sites in Argentina with Jewish Food, many are recipe sites.

If you are using Google Chrome browser, it will translate the webpages to English, but the recipes will probably be in metric format.

To search other countries look up the Internet two letter country code at the link above and enter that in the "site or domain" Google search field.

Sep 13, 2014
Antilope in Home Cooking
1

Pigs in a blanket variations

We make Pigs in a Blanket from scratch. They taste better than using canned dough. Serve with mustard, ketchup, bbq sauce, etc to dip them in.

Pigs in a Blanket From Scratch

Ingredients

3 cups all-purpose flour
1-1/2 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, cold, cut into small pieces
1 cup buttermilk (or 2/3 cup plain yogurt, 1/3 cup milk, 1 tsp vinegar - mixed)
9 hot dogs cut in half to form 18 pieces or Little Smokies

Instructions

Preheat oven to 400-F. Grease a baking sheet.

In a mixing bowl, sift together or stir together flour, sugar, baking powder, baking soda and salt.

Cut butter pieces into dry flour mixture until mixture is crumbly and resembles coarse cornmeal.

Stir buttermilk into the bowl of dry ingredients until well mixed. Let dough rest for about 5 minutes.

Turn dough out onto a well floured surface. With flour dusted hands, press dough into a 9 x 18 inch rectangle.

Using a pizza cutter or knife, divide the rectangle into thirds horizontally and vertically to form 9 smaller rectangles.

Slice each smaller rectangle diagonally to form 18 triangles.

Starting at wide end of each dough triangle, roll up each hot dog half so that the pointed end of dough triangle is on the outside.

Place pointy side of rolled dough triangle down on greased cookie sheet.

Bake for 12 to 14 minutes, until golden brown.

Sep 13, 2014
Antilope in Home Cooking

homemade soft pretzels?

I've made Alton Brown's homemade soft pretzels a number of times. Really great recipe. There are never any leftovers to freeze. ;-).

Alton Brown's Homemade Soft Pretzels
http://www.foodnetwork.com/recipes/al...

Sep 13, 2014
Antilope in Home Cooking

Topping for a Sweet Potato Loaf

Last Thanksgiving I made a sweet potato side dish mixed with a can of Comstock Apple Pie Filling. Went great together.

Sweet Potatoes with Apple Pie Filling

1 (29 oz) can Princella Cut Yams in Light Syrup, drained
1 (21 oz) can Comstock Apple Pie Filling
1/3 cup brown sugar, packed
1 tsp pumpkin pie spice
2 cups miniature marshmallows

Preheat oven to 350-F.

Mix drained yams, apple pie filling, brown sugar and pumpkin pie spice in a covered casserole dish.

Bake, covered, about 1 hour until mixture is heated through.

Uncover, add marshmallows, cover for 5-minutes to give marshmallows time to melt.

Sep 13, 2014
Antilope in Home Cooking

Minimum Wage Impact on Restaurant (especially FF) Prices

There is a base cost for human wages just as there is every other commodity. The restaurant pays for ingredients, power, rent, equipment, etc. Each of those suppliers expects a profit from their product. Each of those items has a cost of producing it. The restaurant owner wouldn't expect the power company or landlord or food supplier to sell him goods regularly at less than it costs to produce them. Why should he expect to hire an employee at less than the cost of living? If an employee is paid so little that they have to collect food stamps and rent benefits, etc then the government is really subsidizing the restaurant owners profits.

There is a basic cost of human labor. Why should the restaurant owner expect to get that at less than what it takes to produce it?

Sep 13, 2014
Antilope in Not About Food
1

Miracle Whisk feedback?

If you want to get a manual mixing gadget that is not a balloon whisk but does work, try a Danish dough whisk. Now those do work. I use mine all the time. Here's a link to them on Amazon:
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http://www.amazon.com/s/ref=nb_sb_nos...

Sep 13, 2014
Antilope in Cookware

Miracle Whisk feedback?

Yea, it's a solution in search of a problem, which regular whisks already take care of. Even a plain dinner fork is better and less messy than this thing.

Sep 13, 2014
Antilope in Cookware

Are you using a bread machine?

If you are just going to use a bread machine mainly for kneading dough, pretty much any model will do. Just make sure it has separate manual Dough and Bake cycles.

The Zo has a lot of special features that I haven't used very much. Like making jam, baking quick breads, making sourdough bread, etc. I mainly use it to knead dough and then I make a loaf in a regular loaf pan, either in the Zo or in the regular oven.

I also usually use separate Dough and Bake cycles more than running a bread cycle from beginning to end. This gives me more control over the proofing (rising) of the dough. That way it doesn't under-rise or over-rise.

Baking in a regular loaf pan in the Zo isn't an advertised feature. It's something I came up with one hot day when I wanted a nicer looking loaf, but didn't want to use the regular oven. When I have tried to bake in a loaf pan in our toaster oven, the top of the loaf always came out too dark.

Sep 13, 2014
Antilope in Cookware

KitchenAid Pro or Artisan? Help me decide.

Comparing Kitchen-aid kneading attachments - Get a Kitchen-aid model with a Spiral dough hook. Here's why:
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A Kitchen-aid spiral dough hook seems to knead dough better than the "J" dough hood. The spiral dough hook also seems to put less strain and cause less motor heating on the mixer than the "J" shaped dough hook.
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The spiral dough hook presses the dough into the bottom of the bowl and kneads back and forth through it.
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The "J" hook beats the dough against the side of the bowl and the dough climbs up the hook.
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KitchenAid Spiral Dough Hook
http://www.amazon.com/KitchenAid-Spir...
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KitchenAid J-Shaped Dough Hook (also called a C-Dough Hook
)http://www.amazon.com/KitchenAid-K5AD...
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These YouTube videos show how each dough hook handles the dough during kneading.
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Kitchenaid with Spiral Dough Hook - Videos dough hook in action
https://www.youtube.com/watch?v=uSi2F...
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https://www.youtube.com/watch?v=L-oDT...
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https://www.youtube.com/watch?v=Ldpvp...
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https://www.youtube.com/watch?v=wI6Qw...
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Kitchenaid with "J" Dough Hook- Videos dough hook in action
https://www.youtube.com/watch?v=y9AZm...
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https://www.youtube.com/watch?v=NRPDX...
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https://www.youtube.com/watch?v=_9ngi...
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https://www.youtube.com/watch?v=CEA4P...
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Sep 13, 2014
Antilope in Cookware

Are you using a bread machine?

Yes, the Tangzhong roux will make softer burger and hot dog buns. The roux retains moisture during baking, resulting in a lighter, moister more fluffy crumb and a longer shelf life. Like adding pudding to a pudding cake. The roux makes a lighter loaf for most white breads I've tried it on, sourdough, Hawaiian, cinnamon swirl, French, Vienna, rolls, etc. If you are making a light wheat bread (half whole wheat & half white flour), make the roux from the white flour. Making the roux from the whole wheat flour didn't seem to have the softening effect.

After you measure out the recipe flour and liquids, take 3 level Tbsp of flour and mix in 1/2 cup of water (or 1/4 cup water and 1/4 cup milk) from the measured ingredients. Heat mixture in microwave 25 seconds, stir, heat about 15 seconds more, stir. A white translucent pudding should have formed at about 150-F (65C). If it didn't form or it's still watery, keep heating 5 or 10 seconds at a time, and stirring, until the translucent thick pudding forms. You can also make the roux in a saucepan on the stove top. Stir the pudding mixture back into the remaining recipe liquids, let it cool to lukewarm, and proceed with the rest of the recipe like you always do.

This is enough roux for a recipe using 3 or 4 cups of flour. If using 6 to 8 cups of flour in the recipe, then double the roux amount (6 Tbsp flour and 1 cup of liquid).

If you bake by weights, the roux is usually made from 5% (by weight) of the recipe flour. For a recipe using 500 grams of flour, the roux would use 25 grams (about 3 level Tbsp) of flour. The roux liquid should be 5 X that weight (25 x 5 = 125 grams or about 1/2 cup).

I don't think 5% is a magic number. You can use more or less roux, but some have reported a gummy crumb when they have used too much roux. I've always used close to the 5% amount and it works great for me.

You can use an 8 x 4 inch loaf pan in the Zo, also. I usually bake the 9 x 5 inch loaf pan 70 minutes, so the 8 x 4 inch loaf pan may need about 60 minutes of bake time.

Sep 13, 2014
Antilope in Cookware

earthquake themed chili cookoff ideas?

San Andreas Faulty Chili, shaken not stirred.

I'm not shakin' because it's chili.

Sep 10, 2014
Antilope in Not About Food
1

sauce for pork burger

Maybe I'm just weird, but a Thai spicy peanut sauce sounds good on a pork burger.

Sep 07, 2014
Antilope in Home Cooking
1

raw garlic in no-knead bread

Botulism wouldn't be a problem because the garlic is not immersed in oil or sealed airtight.

The only possible problems I can see are:

1. Some spices and herbs can slow down yeast growth or even prevent it. Garlic is one of those. It really depends on how much is present and how thoroughly it's distributed throughout the dough. You may get a slow rise, or no rise at all. Or if the garlic is mainly in self contained chunks, it may not affect the yeast much at all.

Cinnamon is another spice that can slow yeast growth. That's why cinnamon is usually added to swirl bread, rather than mixed throughout the dough. You might try making garlic swirl bread instead.

2. The interior of the loaf will only reach 205-F. So the garlic is not going to be cooked to a great extent. It's not going to reach boiling temperatures and certainly won't get roasted, except near the exterior of the loaf. Adding a mixture of raw and roasted garlic would add more flavor.

Sep 06, 2014
Antilope in Home Cooking

Convert bread machine recipes to manual baking

The way I convert bread machine recipes to manual baking:
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For a 1 1/2 lb loaf, use a 9 x 5 inch loaf pan. For 1 lb loaf use 8 x 4 inch loaf pan.
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1. If the bread machine mixing and kneading cycle is working, use that to mix and knead the dough and then skip to step 3 without allowing the dough to rise in the bread machine. Adjust dough moisture to form a knead-able dough (not too dry, not too sticky) while it's mixing and kneading. The dough should not be too dry and not too sticky and should hold its own shape. It should resemble unbaked canned biscuit dough when kneading is done.
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If the bread machine is not working, knead the dough by hand, or by stand mixer or by food processor according to instructions below.
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In a mixing bowl, mix the bread machine recipe dry ingredients (flour, sugar, instant or bread machine yeast, powdered milk, salt, etc - mix well). In another bowl, mix the wet ingredients (Water, milk or juices, honey, syrups, eggs - at room temperature) and add liquid to the dry ingredients to form a dough. Mix in any shortening, oil or butter, softened at room temperate. Mix well. Mix with a wooden spoon or your hands (or stand mixer or food processor). Adjust dough moisture to form a knead-able dough (not too dry, not too sticky). The dough should not be too dry and not too sticky and should hold its own shape. It should resemble unbaked canned biscuit dough when kneading is done.
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2. To knead by hand, turn dough out on to slightly floured board and hand knead for 10 to 15 minutes, until dough is smooth and elastic.
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If you have a stand mixer, mix and then knead with dough hook for 6 to 8 minutes on Speed 2.
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If you have a food processor, process dough with plastic blade 5 or 10 seconds until it comes together and off the walls of the plastic bowl. Let rest 10 to 15 minutes in food processor and and then process for 45 seconds. The dough kneading is done.
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3. Form dough into a ball. Place in greased, covered bowl on kitchen counter and let rise at room temperature until doubled (usually 45 to 60 minutes).
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4. Form dough into loaf by rolling out dough into a 9 x 12 inch rectangle (or 8 x 10 inch rectangle for 1 lb loaf). Roll up the dough so it is a 9 inch long cylinder. Pinch closed the seam on the dough and place the dough, seam side down, in the loaf pan.
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5. Cover dough in loaf pan loosely with plastic wrap or foil, a little cooking spray on inside of wrap or foil will help prevent sticking. Allow dough to rise until doubled (45 to 60 minutes) in a warm place (on counter or in an OFF oven with the oven light on to add warmth). Allow the dough to rise until the center of the dough is about 1/2 inch above the top edge of the loaf pan.
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6 If dough is rising in oven, remove it from the oven. Preheat the oven to 400-F. Set an oven rack in center position of oven.
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7. When the oven has reached baking temperature, remove plastic wrap or foil from loaf pan and place loaf pan in preheated oven, in the center of the oven shelf.
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8. Bake about 45 to 60 minutes until loaf is golden brown and sounds hollow when tapped or when the center of loaf reaches an internal temperature of 195-F on a digital probe thermometer.
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9. Remove loaf from oven. Remove loaf from loaf pan and let cool on wire rack for at least 30 minutes before slicing.

Sep 05, 2014
Antilope in Home Cooking

Mashed potato recipes

Here is a list of dairy products, with the number of fat grams per cup. This will give you a comparison of richness of each dairy product from non-fat milk through butter:

I Googled and put together this list:

Total Fat, in Grams Per Cup, for Dairy Products

Example: Out of a 240 ml cup of undiluted evaporated milk, 19.05 grams of the total weight of the cupful come from fat.

184.12g - Butter, (stick type)
88.06g - Heavy Cream (Whipping Cream before whipping)
72g - Original Philadelphia Cream Cheese
49g - Whipped Butter
48.21g - Sour Cream
46.34g - Light Cream
31.93g - Ricotta Cheese (Whole Milk)
27.84g - Half & Half Cream
26.62g - Sweetened Condensed Milk
22g - Traditional Plain Greek Yogurt
19.05g - Evaporated Milk, undiluted
19g - Regular Eggnog
14.26g - Ice Cream
7.93g - Whole Milk
5g - 2% Plain Greek Yogurt
4.9g - Buttermilk (2% - Reduced Fat, Cultured)
4.81g - 2% Milk
3.8g - Plain Yogurt
2.37g - 1% Milk
2.16g - Buttermilk (1% - Lowfat, Cultured)
1.4g - Dry Buttermilk (Reconstituted)
0.44g - Nonfat Milk
0.44g - Nonfat Plain Yogurt

Sep 05, 2014
Antilope in Home Cooking

Harvard Students Invent Microwavable Cake Batter, 'Spray Cake'

Cheeze Whiz cupcakes?

Sep 05, 2014
Antilope in Food Media & News

ISO: GF Brownie Recipe

Here's a gluten free brownies recipe (made with pecan flour and almond flour) by Peter Reinhart, the author of The Bread Baker's Apprentice and The Joy of Gluten Free and Sugar Free Baking:

Cocoa-Nut Brownies (gluten free)
http://www.reddit.com/r/ketorecipes/c...

Sep 05, 2014
Antilope in Home Cooking

Mashed potato recipes

For more flavor, boil the peeled potatoes in chicken, beef or vegetable broth.

Sep 05, 2014
Antilope in Home Cooking

Suggestions for what to do with a quart of bacon fat?

No. They should just throw away all the meat in the house and become a vegan. Then they can enjoy concocting weird Frankenfood dishes. /sarcasm

Sep 03, 2014
Antilope in Home Cooking

New US Chef Postage Stamps Available for Pre-Order Now

and Betty Crocker.

Sep 02, 2014
Antilope in Food Media & News

Are you using a bread machine?

I have started using manual cycles in my Zo Virtuoso so I have more control over the proofing.

I use the manual dough kneading cycle (just one - it rests and warms 25 minutes and kneads 20 minutes). Then I use the manual warming cycle (30 minutes) for the rise. It usually takes about 45 minutes for the rise.
Then if I'm baking in a regular 9x5 loaf pan, I form a loaf, remove the Zo mixing pan and place the regular loaf pan in the Zo. Then another 30 minute warming cycle for the 45 minute proof. Finally, I run a manual baking cycle (70 minutes).

Sep 02, 2014
Antilope in Cookware