thegrindre's Profile

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Questions about sourdough starter and bread

Many thanks! :-)
I am experimenting and will experiment on this recipe of mine.
Be glad to let you all know how it comes out.
I'm in the process of growing a new sourdough culture. Into day 4 but nothing is happening as of yet.

Rick

1 day ago
thegrindre in Home Cooking

Questions about sourdough starter and bread

Bingo! I was guessing that to be about right. I understand. Thanks, LM.

Next question is, how much sourdough should I add to a none sourdough recipe?
I'm experimenting here. Gimmee a ballpark figure.
10%, 25%, 50%? What would be logical in trying to create a bit of a sourdough taste for a none sourdough recipe?
Hope this makes sense.

Thanks,
Rick

Jul 08, 2014
thegrindre in Home Cooking

favorite bottled salad dressings?!?

Oops, hadn't thought about it. :-) Sorry.

Jul 07, 2014
thegrindre in General Topics

Questions about sourdough starter and bread

Not what I was looking for but thanks anyway. I'll ask elsewhere on a bread forum.

Rick

Jul 07, 2014
thegrindre in Home Cooking

Questions about sourdough starter and bread

Hi all,
I have a few favorite bread recipes I make all the time. I would like to add sourdough to a couple of them.
I'd also like to add sourdough to my waffle and pancake recipes as well.
Questions I have are, how much sourdough starter do I add to an already proven recipe without any in it???
Do I remove the same amount of flour and liquid as I do add the starter?

Thank you,
Rick

Jul 06, 2014
thegrindre in Home Cooking

favorite bottled salad dressings?!?

Personally, if I have trouble pronouncing some of the words in the ingredients, I don't put it in my mouth.
I shy away from all packaged processed foods as much as possible.
I make my own dressings. It just takes a minute or two and I know what's in them.

Rick

Jul 04, 2014
thegrindre in General Topics

Best condiment to throw on a hot dog?

I like minced red onions, diced tomatoes, mayo and sweet pickle relish on my dogs.
Oh, it's gotta have a side of cheap old greasy potato chips, too.

Rick

Jul 03, 2014
thegrindre in General Topics

Milk shake ratio?

1/2 cup milk to 5 scoops ice cream makes the perfect shake, nice and thick! Mmm.

Rick

Jul 03, 2014
thegrindre in Home Cooking

Bread Rising questions

That is another issue I have, the lack of yeasty flavor in my bread. My bread recipes seem to have gone tasteless. I have no bready or yeast taste anymore.

OK, thanks, I'll do a fourth rise with no concerns. Maybe it'll create more of a yeasty flavor.

Rick

Jun 26, 2014
thegrindre in Home Cooking

Secrets to making great flour tortillas?

Buying a tortilla press is just plain silly.
Using a glass pie plate and plastic wrap is all that's needed.
This video proves just how simple it is.
http://www.youtube.com/watch?v=esrvMS...

Rick

Jun 25, 2014
thegrindre in Home Cooking

Bread Rising questions

I can obviously stop the machine any time I want but that is not what I'm asking. I'm asking about more then three rises.
Do more rises affect the outcome of the bread. Good or bad?

Thank you,
Rick

Jun 25, 2014
thegrindre in Home Cooking

Eating Sardines

I only eat Tiny Tots in olive oil. They are the very very small fish. I cover two slices of bread with Miracle Whip then cover one side with the sardines. It's about the only way I'll eat 'em.
http://www.ebay.com/itm/KING-OSCAR-SA...
Gotta have plain old greasy potato chips with it though.

Rick

Jun 25, 2014
thegrindre in General Topics

Bread Rising questions

Hi all,
Got a question... My bread recipes call for three rises. Can I add more? How will it effect the bread if I add a couple more rises to the dough?
OK, reason is, I use a bread machine to do all my 'dirty' work for me then I remove the dough to shape it. I then let it rise one last time. That's four rises in all. For some recipes it'll be five rises total. All my recipes only call for three.
Will more then three hurt the finished bread somehow?

Thank, all,
Rick

Jun 25, 2014
thegrindre in Home Cooking

Will Sugar Snap Peas freeze well?

I know you're right. My frozen veggies are a crispy limp after stir frying them. I've learned to live with it, though.
Just after I get home from the market, I do put up some veggies down in the crisper part of my fridge but have to freeze about a third of the rest.
Everybody sells far too much for a single person anymore. I've got to freeze things, now.

Jun 20, 2014
thegrindre in General Topics

Imperial v. Metric issue

I turn the light on in my oven while making my bread then put the dough in the oven to let it rise.
It becomes the perfect warm dry place at exactly 100°F.

Rick

Jun 17, 2014
thegrindre in Home Cooking

Will Sugar Snap Peas freeze well?

Well, I like this place. I learn something new everyday, here.

Thank you, all,
Rick

Jun 17, 2014
thegrindre in General Topics

Is It OK to Leave Butter on the Kitchen Counter?

I keep my butter out on the counter, just as pictured above in a see through butter dish, til it's gone. Actually, It never goes bad on me. I eat it within a two or three week period.

Rick

Jun 16, 2014
thegrindre in Features

Will Sugar Snap Peas freeze well?

Why should I blanch them? What does blanching do to them?
Is that like parboiling?
What advantage does this achieve?

Thank you,
Rick

Jun 16, 2014
thegrindre in General Topics

Will Sugar Snap Peas freeze well?

I know broccoli does. Carrots do. Water chestnuts and baby corn do. I've done bamboo shoots also. :-)

I have a very convenient Oriental Store just one block away from me. (Yup, that's it's real name, too.)
I love the Asian cuisine and cook it almost everyday.
The fresh produce is pre-bagged and we can ask for halfs in most cases. (I've been able to buy one bunch of scallions which nobody will do anymore.), and most always, it is cheaper then my local Wal-Mart or Kroger store.
They have doubled the amount of sugar snap peas and won't sell halves anymore.
Question is, well they freeze well? Can I wash them, dry them and bag them up and throw them in the freezer?
I now have way more then I can eat without them going bad in the fridge first. I hate throwing good food away or having it go bad on me.

Thank you,
Rick

Jun 16, 2014
thegrindre in General Topics

Your favorite way to cook fish ?

You're right. I don't like it greasy fried crisp. I like it sauteed golden brown tender. :-)

Jun 15, 2014
thegrindre in Home Cooking

Your favorite way to cook fish ?

Personally, I prefer a side of fillet to be sauteed in real butter. Nice and slowly in a pan. A little salt and pepper is all that's needed, IMHO. :-)

Jun 15, 2014
thegrindre in Home Cooking

I need help with Self Rising Flour

I make the version without oatmeal. I hate that stuff. :-)

Jun 15, 2014
thegrindre in Home Cooking

Imperial v. Metric issue

Well, well, well. I've learned a lot with posting this thread. My biggest concern was the weight of a cup of flour. Personally, I believe I scoop out approximately 4.25 oz. most of the time cuz I am careful and light fingered.
I'll try 4.25 oz. on my scales from now on, though.

I could never get my head wrapped around C. F is a far better heat indicator, IMHO.

Butter comes in pounds, divided into for sticks at 8 Tablespoon per stick here in the USA.
Some 'foreign' recipes weigh it.
I may be able to figure out that one unless they use grams on me... as they sometimes do.

Many many thanks, everybody,
Rick

Jun 13, 2014
thegrindre in Home Cooking

Imperial v. Metric issue

Hi all,
I just bought my first digital scale because I'm noticing more and more 'foreign' recipes on the internet that use the metric measurements and, more and more of us Americans are rolling over to it too.
Question is, should I convert all my personal recipes slowly over to metric over a period of time?
I know they would all be more accurate, but is it worth it?
I carefully scoop up my flour... how accurate is that?

Thanks,
Rick

Jun 13, 2014
thegrindre in Home Cooking

I need help with Self Rising Flour

I just made it. The dough or batter was very fluffy and spongy. I didn't care for it. I prefer a pie type dough that's hard and crispy/flaky.
I probably will never make this again although, I do want to try one other thing...

Rick

Jun 12, 2014
thegrindre in Home Cooking

I need help with Self Rising Flour

I stumbled upon a little mini strawberry cobbler for one or two at most. I'm single and am trying to find and/or modify recipes for one or two people.
This recipe calls for that 1/4 cup of SRF that I never use.

I see my mistake. I meant 1/2.
I'll cut the baking powder back to 1/2 teaspoon.

Thanks everybody,
Rick

Jun 12, 2014
thegrindre in Home Cooking

I need help with Self Rising Flour

As mentioned, I've never used it over the past 6o years. I'm not buying it fir just a 1/4 cup and I don't want to throw away 3/4 cups of flour.

My new recipe entry(s) will be, instead of Self Rising Flour,

1/4 cup KA flour
A well rounded teaspoon Baking Powder
1/8 teaspoon salt

I think that'll do it. How about you?

Thanks,
Rick

Jun 12, 2014
thegrindre in Home Cooking

I need help with Self Rising Flour

I've never used it. I've never even seen it.
I have a recipe that calls for 1/4 cup of the stuff.
I have baking soda, baking powder and everything else for baking cakes, cookies and breads but no Self Rising Flour.
How do I convert this 1/4 cup into 'normal' baking ingredients.

Thank You,
Rick

Jun 11, 2014
thegrindre in Home Cooking

How do I convert/replace vegetable shorting for butter?

OK, got it.
Thanks all,

Jun 06, 2014
thegrindre in Home Cooking

How do I convert/replace vegetable shorting for butter?

It's a cookie recipe and I want to use butter. The recipe calls for 3/4 cups vegetable shorting.
How do I convert the shorting into butter?

Thanks,
Rick

Jun 05, 2014
thegrindre in Home Cooking