Posted on 02/16/2018 4:51:36 PM PST by Jamestown1630
I love the smells of the spices too.
https://www.ebay.com/itm/Manifold-Destiny-The-One-the-Only-Guide-to-Cooking-on-Your-Car-Engine-Revis/361876163639?epid=66684125&hash=item5441800c37:g:gO0AAOSwnHZYdSdq
I have a older version...
Opps... missed the html tags
I’ve seen that - I don’t think it works with newer cars, which don’t get so hot (???)
They get hot but you can’t see the engine for lines, wires and heat shields
Place on dble-strength foil alternate slices of potato and onions (about 1/4" thick slices---doesnt
matter). Top w/ bits of butter, s/p. Wrap tightly, throw on BBQ grill and forget about it. Check
for doneness by squeezing foil pkg--should "give" when done.
Serve each diner a foil pkg.....opens up to a steamy treat.
15 minutes at 400 degrees and they were perfect; crunchy and golden brown.
BUT - that’s my oven (propane gas) and ovens DO vary.
I’ve been Sourdough Obsessed this winter...just like every OTHER winter! I also love to make Ciabatta bread. That’s probably my favorite. Anything I don’t have to kneed is find with me. :)
I’ll give that a try next time.
I usually over-dry them and they get too crunchy. I’m paranoid about them getting moldy, etc!
I LOVE ciabatta! I have a great recipe that lets the mixer do most of the work. The holes in it are amazing and it can be patted into sandwich loaves.
What is your secret to sour sourdough? I have a starter that’s probably 15 years old and smells outrageously sour - but that never translates to the bread ;(
I haven’t perfected it yet.
Supposedly King Arthur Flour has a product that imparts that sour flavor. Haven’t used it, yet - but I do like their yeast. So much more economical to purchase in bulk and it keeps just fine in the fridge for a long while.
I put my homemade croutons in a ziplock in the fridge - just in case I didn’t get them dry enough.
oh ok I put mine in the basement, LOL! So they have to be dry.
About twice a year I can get hamburger and hot dog buns dirt cheap - after memorial day, july 4, maybe labor day. They make the best croutons - so light and they absorb the oil and seasoning well. So I make a LOT!
I’ve seen that on KA and might have to break down and get the sour flavor. BUT I feel like that’s cheating so I keep trying. I’ve fed my starter rye, potatoes, make the initial starter/biga every conceivable way, rose the loaf every way I’ve read on the internet....nothing! It could be my starter I suppose. But it smells disgustingly sour...so I keep it. It’s like a pet after all these years. I even moved it cross-country once, changing the ice in the cooler every day so it would survive, LOL!
ps. Let me know if you try the sour flavor addition. If I have to ‘cheat’, so be it! I love the sour flavor, the stronger the better.
Thai Tuna Salad
Mix canned tuna, thin-sliced red onion, gingeroot, red-pepper flakes, lots of lime juice, cilantro, olive oil, s/p.
Toss in a few chp peanuts. Enjoy w/ rice crackers.
Now that sounds like adult tuna salad :-) sounds good and cooling for the summer also.
Anything with lime and gingeroot has to be good.
These are nice to have around for a quick healthy bite.
Energy Bars
PREP Blender fine (leave some chunks) 4 tbl dry-roasted soy nuts, 1/4 c sunflower seeds, 1/3 c sliced almonds (or fave combination). Add fave chp dried fruit.
Place in mixing bowl add/mix 1/3 c br/sugar, 11/2 c quick-cook oats. Add 1/3 c maple syrup (can use honey first microed to liquid), 2 eggs, 2 tbl vanilla, 1/3 cup semi-sweet mini Hershey’s Chips.
Mix to sticky consistency. Adjust wet vs dry to get sticky texture.
Spread into 2” thick rectangle on parchmented sheetpan.
Bake 350 deg 12 min (sides are golden). cool then cut into bars.
Saran/freeze for storage.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.