Posted on 05/29/2020 6:22:30 PM PDT by Jamestown1630
We recently went looking online for a wok - we wanted to try and become expert at stir-frying. It surprised me that everything we liked best was sold out everywhere. Then, I realized that lots of people have been stuck at home and doing more cooking for themselves. (I saw a recent cooking video on YouTube, in which a man stated that he had gone all over to find simple 8-inch layer-cake pans, and they were sold out everywhere that he was able to look; and I noticed last weekend that the baking section in my grocery flour, sugar, baking mixes, leavening agents was almost bare.)
We finally found a nice wok, and went through the process of curing it. We havent cooked in it yet (busy week) but we did some shopping for ingredients. In the process, I found in the local health food store something called Chinese Forbidden Black Rice, which Id heard about but had never tried.
This rice is amazing! and the strangest thing about it is that it tastes like its full of butter, right out of the pot with no butter added. Its also lower on the glycemic index than regular rice, and very rich in antioxidants and other nutrients.
I first tried this in a traditional Carolina Rice Steamer, which is sort of like a double boiler; but it took forever. You may be able to do it in an electric rice steamer (I pitched mine when it broke down) but I would suggest doing this on the stovetop as you would do brown rice.
The product we purchased was not sticky; so Im assuming its the one referred to in this article as the actual Chinese Forbidden Black Rice:
Grace Young is one of the best instructors Ive found on stir-frying; her various books are full of history, traditional Chinese culture, and information, and the recipes are very interesting and different from the heavy food that we call 'Chinese' in restaurants in the US. Here is her video on seasoning a new carbon steel wok:
https://www.youtube.com/watch?v=aZjkTPWBOf8
And here is her blog, with her recipe for Sweet and Sour Chicken:
http://www.graceyoung.com/recipes/sweet-and-sour-chicken/">
I saw this cooking-coloring book for kids, on the Dover website today; it looks like a great way to keep the young ones occupied and also learning a skill that will be valuable throughout life:
https://www.youtube.com/watch?v=aZjkTPWBOf8
-JT
I’d rather drive myself even with both of us in the car. I claim car sickness if I’m the passenger so I get the wheel. But he continues to be the backseat driver who gets ignored.
Just once has my homemade pizza turned out better than restaurant pizza. Don’t know why since it’s usually the same recipe. I need to get it tweaked since we don’t have a nearby pizza joint. The crust is either doughy or burnt. Nothing in the middle.
Made some sourdough buns last night (using the Scholztsky recipe I’ve posted many times). Sliced a leftover pork loin thinly and topped with some quick pickled veggies (tomato, onion, jalapeno, carrots and dried cranberries) with a spread of Scholztsky garlic mayo. Pretty good stuff.
The rise on the buns went crazy. All over the oven. Enough good dough to make an extra bun though so that made up for having to clean up everything. Visions of Lucy and Ethel.
Backseat driving is one reason I abandon the wheel. DH is well known for backseat driving. Unable to sit and enjoy the ride, he criticizes my driving, the drivers around us, and all our faults. Difficult to ignore, impossible to appease.
Though I love cookies (actually prefer them over cake) the true calling for professional bakeries would be their bread. Having grown up on the standard “Wonder Bread”, finding new tastes and textures in breads is always a pleasurable experience. Croissants to kolaches, French bread, sourdough
A true smorgasbord and Christmas season.
Maybe there are strong people out there who can have sweets around and not eat them but they do not live in this house. :)
A half dozen cookies from the bakery every couple of weeks is our way of keeping our clothes from shrinking.
LOL! My nephew has a theory: no need to count calories; just don’t shampoo your hair in the shower. Those shampoos that add “EXTRA BODY” prove to be a real ‘no no’ should the suds land on anything but your hair!
I’ve always wanted to try a solar oven; so I’ll save your tip.
(I have a FR acquaintance who apparently enjoys gardening in the altogether. But his property is isolated enough that nobody can see him..:-)
DRY ING Mix/set aside: 2 c cake flour or 1 5/8 c a/p flour, tea b/powder, 1/4 tea salt.
CRUMBLE Mix/set aside: 1/2 c ea br/sugar, nuts, bit cinnamon.
BATTER Cream cup butter, 2 c sugar; add 2 eggs. Fold in cup sour cream, 1/2 tsp vanilla. Add dry ing;
fold in 1/2 c blueberries. Pour 1/3 into greased/floured tube or Bundt. Add 1/2 crumble then 1/3 batter; repeat.
Swirl gently with spatula. Bake 350 deg 55-60 min. Cool in pan. Remove to plate; sift conf over top.
SERVE w/ individual crocks of creamery butter.
Oh my, please, no names!
My lips are sealed.
Of course they have to have a dough that fits your taste first.
Do you like a thin crust, thick or something in the middle?
NEW PRODUCT:
DAWN POWER WASH
At last, 3 bottles found on shelf at the WM in Frisco, Texas. Limit 1 per (so other customers might be so lucky as to acquire this hard to find product)
Took the purchase home, tried it on the morning breakfast dishes today. BINGO! We have a winner, here. Very impressed with the job done. P&G definitely have a winner!
We’re more into thin crust mainly because thick is just too bready if that makes sense! Takes over the taste of good sauce & good toppings!!
ALL-PURPOSE PIZZA DOUGH / MAKES TWO TWELVE PIZZAS
A simple bread dough, which you can mix by hand or in a stand mixer. Roll out small pizzas if you have trouble making the big ones.
ING 2 1/2 tsp. active dry yeast (l packet) 1 cup warm water (105°F to 115°F) 1 tsp. honey 1 tbsp. extra-virgin olive oil, plus additional for brushing the pizza crusts 3 cups all-purpose flour in total. (put 2 1/2 cups in bowl and set aside 1/2 cup for kneading) NO SUBSTITUTION 1 tsp. salt.
METHOD In a bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in water. Add the honey and stir together. Steep 3-4 min (water is cloudy). Then stir in olive oil.
If you are using a stand mixer combine the flour and salt and add it to the yeast mixture all at once. Mix together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook , about 5 minutes.
Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2-3 minutes longer. This is when you may add the 1/2 cup dough youve set aside.
CHEF TIP Remember its a very slack dough that makes a grand pizza crust. The dough should feel silky and smooth and elastic. When you press it with your finger it should slowly spring back.
If you are kneading the dough by hand mix together the yeast, honey water and olive oil as directed in a large bowl. Combine the flour and salt. Fold the flour in a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it only a lightly floured work surface and knead it for ten minutes, adding flour as necessary.
Put the dough into a lightly oiled bowl, rounded size down first, then rounded side up. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for at least 30 minutes, but I think the dough is better for a least a 1 hour rise.
NOTE You can make pizza dough ahead and let it rise in a covered bowl in the refrigerator. Just punch it down and knead it a few times when youre ready to roll it out.
Divide into two to four equal balls, and shape each ball by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball around under your palm until it feels smooth and firm, about 1 minute. Put the balls on a tray and cover with a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for l to 2 days. You will need to punch them down again when you are ready to roll out the pizzas. Place a pizza stone in the centre of the oven and preheat the oven to 500°F. Do this at least an hour before you bake the pizza.
Form your pizza, either by spreading the dough with the heel of your hand, or using a rolling-pin to get an even circle. Form a slightly thicker raised rim around the edge of the circle. Brush everything with a little olive oil. You can transfer the pizza to a lightly oiled pizza pan, or you can bake it directly on the stone.
Now get creative . Spread the dough a little marinara sauce or pesto sauce, or simply top with a mozzarella cheese. Add a couple of toppings, sprinkle with a little fresh or dried herbs. Now dust a pizza paddle with semolina or cornmeal and slip it under the pizza. Slide the pizza onto the baking stone or into the pizza pan. You can place the pizza pan on the stone-the heat from the stone will help it achieve a crisp crust. Bake until the cheese topping is bubbling and the right of the crust is a deep golden brown, about 8 minutes. Using the pizza paddle to slide the pizza out of the oven and onto a cutting board. Use a pizza cutter or a sharp knife to cut the pizza into slices and serve immediately.
That’s fantastic!!! Thank you so very much!!!
Ok, last question. I know you have a pizza stone but how hot does your oven get? The reason I ask is Neapolitan-Style crust might give you the flavor you are looking for but unless you can cook it in a very hot oven it is not worth the effort.
So glad you liked it....lots of cheffy tips from a woman who ran a highly successful pizza place.
Our kitchen oven gets over 500 & the pizza oven goes over 900!! HOT!!
Ever since we had a wreck on the jersey turnpike about 12 years ago & totalled our car....I drive. Except for long distances....when my husband & I split the drive.
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.