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Spaff

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Everything posted by Spaff

  1. Did almost the same thing. Sometime at the start of Covid I bought two pounds of SAF instant yeast. I'm not sure when I opened the first bag but when I did I kept the yeast in an airtight container in the frig. I finished it this last spring, well past the use by date. I had noticed over the time period I used it that it was getting weaker and I was upping the amount used in recipes. The second bag I wrapped in layers of plastic wrap and kept it in the frig. When I opened that bag this spring I found it to be more potent and have had to lower my yeast amounts.
  2. We have a fairly decent bagel shop in Syracuse but they are often out of or haven't baked cinnamon raisin bagels when we stop by. I've gotten pretty good at forming them baking a couple dozen every couple weeks. I'm sure the shirt helps. Bagel roll.MOV
  3. My tomato plants are closing in on seven and a half feet. They don't seem to be getting much leaf growth up higher. Is this typical? Should I be fertilizing? Outside of a horrific hail storm shredding leaves I've had no issues this year and we are enjoying tomatoes meal after meal. The slicers, New Girl, did not form new fruit while the weather was very hot. The plum(?), Juliet, never paused.
  4. Salt taters reheated in butter and OO, smashed and flipped, more butter added. Chopped leftover brisket on top and stirred a few times. Good way to use that dry overcooked thin end of a brisket.
  5. Used a wheelbarrow to bring topsoil/compost from out front around to out back yesterday to fill a new bed. Back's a little sore this morning. Showed the Gorilla Cart to my wife who tends the plants around the house. She gave a thumbs up.
  6. Hoffman's Snappy grillers, called coneys (pronounced coon-eez) hereabouts and available in eight packs, three pound bags or loose at any deli counter.
  7. Anybody ever transplanted ramps? Did they take? I have all the ramps I need for personal use walking a half mile up the hill but who knows when someone will decide to put a housing development there. I put some in a little strip of hardwoods behind the house. It's shady enough that grass doesn't grow there.
  8. NY Style one 16" or two 12" pies Whisk together: KA Bread Flour 340g IDY 1/2 tsp Salt 3/4 tsp Sugar 3/4 tsp Mix above into: Water, cool 200g Then mix in: Canola or veg oil 6-7g Mix. Rest. Knead with breaks about ten minutes. Don't go all the way to windowpane. Divide if you wish. Ball and oil, place in container. Fridge for two or three days. Take out two or three hours before needed. Stretch out, sauce, cheese and whatever. Bake on a hot stone 550 for 6 minutes. I also have a recipe for a Chicago Thin if you're interested. It is rolled out.
  9. I'm not familiar with those. Since Tobin's went under nearly forty years ago I've been eating mostly Hofmann's or Zweigle's (out of Rochester, NY) sometimes Sahlen's (meh). The years I lived in NH I ate Hofmann's that I brought back from frequent trips to Upstate NY. My wife doesn't want to see any other dog on the table so I don't cook others.
  10. Hoffman Snappy Grillers, called coneys (coon ee's) locally, are what we eat.
  11. The wife will go get her mom and sister later. Put the brisket flat on at two this morning, picked up corn a little while ago and am making tater salad now. Scallops sounds real good.
  12. I've not had kapusta in years. Always made mine with split peas. Perhaps that was a Ukrainian addition in Mrs. Wasilenko's recipe.
  13. Pickled? I chop, mix them into butter and freeze in portions for risotto.
  14. I had trouble with sticking when I first used a wood peel even with much cornmeal on top of it. I got better with practice; improving my 'shuffle' as I slid the pie into the oven. I did at some point hit it with some fine sandpaper and burnish it. That helped but I think time and experience mattered the most. I use a little semolina now and don't even think about it.
  15. Remaining four on the right.
  16. Top floater and bottom sinker please.
  17. Missed that the Nitestick was the second one down. I'll pass on the lone swimmer. GLWS
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