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WiscoKid's Profile

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Biscuit Dough Texture

My biscuits are always very sticky when I turn them out onto the counter. I only use enough flour so they don't stick to my hands or the counter I am patting them out on. That being said, I use lard and believe that is what makes my biscuits turn out well.

May 12, 2013
WiscoKid in Home Cooking

Can I make this cake without sour cream?

I say use the yogurt. It will be fine

Apr 05, 2013
WiscoKid in Home Cooking

Easy to make, hard to screw up dishes!

Hotdish is a pretty midwestern thing I suppose. It's a vehicle to clean out whatever you have and do it with one pot. You can use whatever kind of noodles you like, but we generally use elbow macaroni or egg noodles. The best way to describe it would be a one pot dinner.

Mar 30, 2013
WiscoKid in Home Cooking

Easy to make, hard to screw up dishes!

HOTDISH!

You can make hotdish with anything. All you need are some noodles, browned ground beef, tomato sauce, beans, leftovers and some imagination=) You can taste it as you go and tweak. I(and my mom) make it on the stovetop, but you can do it in the oven as well. There are no rules =)

Mar 29, 2013
WiscoKid in Home Cooking

Suggestions for St Pat's day dessert--NOT cake

http://www.europeancuisines.com/Irela... Donegal Oatmeal Cream. woot it works, thank you!

Mar 10, 2013
WiscoKid in Home Cooking

Suggestions for St Pat's day dessert--NOT cake

Donegal Oatmeal Cream. I would post the link to the recipe, but I am very new to posting and I don't know how=(

Mar 10, 2013
WiscoKid in Home Cooking

Looking for best Aebleskiver recipe

My mom just uses a fork =( Maybe that's the swedish way lol

Mar 10, 2013
WiscoKid in Home Cooking

A whole goat loin?

Did you want to cook the whole thing at once or break it down into smaller cuts? Also, if it helps any, tips for cooking lamb or mutton can be used for goat. There may be more info for you that way.

Mar 10, 2013
WiscoKid in Home Cooking

Stuffed Green Peppers

These are all such great ideas! I am going to be using ground beef and brown rice, although I could do 50/50 ground beef and bulk sausage.

Mar 09, 2013
WiscoKid in Home Cooking

Stuffed Green Peppers

thank you so much for your reply Q =) I am just afraid for it to be too bland, but I know that is what the salt and pepper if for.

Mar 08, 2013
WiscoKid in Home Cooking

Stuffed Green Peppers

I am planning on making some for dinner tomorrow. I have a rough Idea of what I am doing, but I need some advice on what spices to flavor the tomato sauce with. Any ideas are greatly appreciated!

Mar 08, 2013
WiscoKid in Home Cooking

St Patrick's Day - sorta?

Could try a soured cabbage pirogue =)

Mar 06, 2013
WiscoKid in Home Cooking

Are there sandwiches that don't benefit from a sunny-side up (or over-easy) fried egg?

I bet liverwurst would be pretty gross with a fried egg on top. Well, at least the texture would be, hehe =)

Mar 06, 2013
WiscoKid in General Topics

Hamburger patties: 100%beef vs. ?% beef + ?%...what?

I mean do you use a leaner blend than you would if you were just making ground beef, but you answered my question anyhow=)

Mar 06, 2013
WiscoKid in Home Cooking

Chicken leg challenge/Drumstick Drama...a throwdown from my husband.

It is my take on the bourbon *whatever* you see on menus. I had never tried it before and this is what i came up with when i gave it a whirl at home.

Mar 06, 2013
WiscoKid in Home Cooking

Make or bake ahead bite sized desserts for party

blondies with maple frosting and bacon bits on top=)

Mar 05, 2013
WiscoKid in Home Cooking

Savory Uses for Molasses

I am no pro, but couldn't it be used like brown sugar in marinades? I would think it would work fine for that and give a nice flavor too.

Mar 05, 2013
WiscoKid in Home Cooking

Hamburger patties: 100%beef vs. ?% beef + ?%...what?

Do you grind leaner when you know you are going to be adding the bacon JJ?

Mar 05, 2013
WiscoKid in Home Cooking

Chicken leg challenge/Drumstick Drama...a throwdown from my husband.

Half and half soy sauce and bourbon, ginger, garlic, brown sugar and black pepper for a marinade. Overnight is a good amount of time. Grill or bake the legs. Take the marinade and reduce it to syrup-like consistency and then pour it over the cooked legs. Think fried chicken wings with oyster sauce at a chinese joint, with a twist.

Mar 05, 2013
WiscoKid in Home Cooking

Hamburger patties: 100%beef vs. ?% beef + ?%...what?

I think a great burger is more about the grind than what you may mix with the beef. Too lean, dry burger. Too fatty, greasy burger. IMO 70ish is good

Mar 05, 2013
WiscoKid in Home Cooking

The Pasty

Went went to Ironwood =)

Mar 03, 2013
WiscoKid in Home Cooking

The Pasty

That is pretty cool Harters, because we just drove 100miles on a whim to have *real* Pasties for lunch. Their pasty with meat, potato, onion and rutabega was called the Cornish=)

Mar 03, 2013
WiscoKid in Home Cooking

The Pasty

Lard or not and why. Also, rutabega or not. =) I had my first pasty made with lard in the crust today and it was amazing! No rutabega for me though, it's a texture thing ;)

Mar 02, 2013
WiscoKid in Home Cooking

What are you baking these days? March 2013 edition... [old]

no, my mom and I like to get together and have baking jam sessions=) This was just our newest creation. We are trying to make healthier versions of old favorites, as I am trying to improve my diet.

Mar 02, 2013
WiscoKid in Home Cooking

What are you baking these days? March 2013 edition... [old]

Brought a fresh batch of Molasses Oatmeal Raisin cookies to work this morning =)

Mar 01, 2013
WiscoKid in Home Cooking

Pork Tenderloin Medallions

Thank you so much for the tips! We shall see how it goes =)

Feb 27, 2013
WiscoKid in Home Cooking

Pork Tenderloin Medallions

Just a quick question here. I am marinating some tenderloin medallions for dinner tonight. Would baking or pan frying be the better choice for cooking them? I am terrified of drying them out. Thank you very much =)

Feb 27, 2013
WiscoKid in Home Cooking