@BEC Glad you like it. It's one of my favorite breads.My wife made this bread today. Oh my, how tasty! Thanks, Greg!!
@BEC Glad you like it. It's one of my favorite breads.My wife made this bread today. Oh my, how tasty! Thanks, Greg!!
I can make toast. If anyone wants toast, let me know and I'll ship some over.
Cooking, especially baking, is more like making propellant. But you get to lick the spoon. ;-)Cooking is a lot like building a rocket.
Cooking, especially baking, is more like making propellant. But you get to lick the spoon. ;-)
+1. Used to enjoy watching their weekly shows on PBS.I highly recommend the America's Test Kitchen and their other brands.
Cooking is a lot like building a rocket. If you can follow well established directions, you will have good results. Some directions are better than others. I highly recommend the America's Test Kitchen and their other brands. They explain the why behind the recipes which helps you make substitutions and make your own down the road. The editor of seriouseats.com used to be one of their writers and follows the same style.
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Tonight, we had Dinosaur chicken nuggets with chips and vegetables, blueberries for dessert. Recipe was on the bag.
FWIW the American Test Kitchen's shows and cookbooks are great...but be exceedingly careful when ordering from their online site. I ordered their big cookbook several years ago, fantastic price...until I started getting additional books---and was billed for them. Sending "approvals" without the recipient's request is illegal; there may have been some small print somewhere on my order that allowed them to send the other books.Cooking is a lot like building a rocket. If you can follow well established directions, you will have good results. Some directions are better than others. I highly recommend the America's Test Kitchen and their other brands. They explain the why behind the recipes which helps you make substitutions and make your own down the road. The editor of seriouseats.com used to be one of their writers and follows the same style.
Holy cow! Any time I make lasagna it is a three day ordeal!"Surely you don't cook your lasagna noodles first?!?"
"Yes I do, and don't call me Shirley!"
Easy Lasagna
8 lasagna noodles, uncooked
1 jar spaghetti sauce (or more). Cheap runny sauce is great for this!
16 oz. carton cottage cheese
Basil and oregano (opt)
1 egg
8 oz. mozzarella or provolone cheese, shredded
Cooked ground beef and/or Italian sausage (optional)
Beat egg, blend in the cottage cheese, adding a little basil and/or oregano if desired. Spray 6x10” pan (can use 8" square pan, just break the noodles as needed to fit) with Pam, or lightly rub with oil. Add enough sauce to the pan to coat the bottom completely. (Mix remaining sauce with beef/sausage.) Top with two noodles. Spread about 1/3 of the cheese mixture on the noodles. Top with about a cup of sauce. Repeat noodles, cheese, and sauce. Cover with a sheet of parchment paper, then tightly with foil and bake at 325° for 90 minutes; a bit longer doesn't hurt at all. Remove foil, top with mozzarella, return to oven for 15 minutes or until cheese is melted and slightly browned. Let stand 10 min. before serving. Can be cut into serving sizes and frozen.
Water from cheap runny sauce is absorbed by the noodles, giving a nice final texture. The so-called "oven ready" lasagna noodles are not necessary. Any noodles will do. The local dollar store has cheap noodles that work just fine.
Guys, dirty up a few bowls, pans, other cooking utensils while it's baking. Spray water on face if you're not sweating already. Wife comes home, "Look honey, I made lasagna! Took a lot of work but nothin's too good for my gal!" Open bottle of wine/beer/dirty brown liquor. Enjoy nighttime activity.
You're welcome.
Those ribs look great.
Thanks guys! Pretty tasty if I do say so myself.Those ribs look great.
Rob, you should be arrested. Indecent Exposure (of a Perfect Rib Roast) and Attempt to Use a Weapon of Mass Salivation. Drool and slobber everywhere!I'll just leave this here...
Baking is like making propellant I'll buy. Cooking allows a lot more freedom. With both you can vary from baseline recipes once you understand how they work, but baking and propellants require a lot of experience and deep understanding, where rockets and cooking are comparatively very easy to fool around with. Not even all baking is that finicky; bread is deceptively easy if you're looking for something good and mostly like it was last time (not demanding exactly the same over and over).Cooking, especially baking, is more like making propellant. But you get to lick the spoon. ;-)
I'd serve those with a skewer. Just a skewer. Period.You cook them hot and fast on the grill, and serve them with rice, refried beans, pico, grilled jalapenos and onions, and any other Mex or TexMex thing you like.
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