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I swore I wasn't going to buy more freezer meat, but listening to the woes from others, I went to Market Basket and grabbed 2 medium packs of chix thighs (6 in each @ $1.29/#) and an 8 pack of boneless skinless thighs @ $2.49/#. I grabbed a 7.5# pork shoulder and had them strip and grind it for...

you won't have that cloud of steam I beg to differ, Thomas. We have a Miele in each kitchen (one Gen 6 model and 1 from the previous generation) and both produce an immense cloud of steam when the door is opened if using the steam function and not combi-steam. And, Andy has cooked lobsters many...

Eddie- Scott 1-ply fan here (1000 sheets/roll) as well. In fact, I just saw the Wegman's version at Weg's today for the first time. Walmart has had it on and off throughout. Rich grabbed a couple of 2-ply 4-packs of something or other when the shortage started, just in case, but we've never...

Sunday vittles Breakfast was banana-walnut bread French toast (with a slice of Tuscan pane bread Ft and bacon). Dinner was a pan-fried pork chop with citrus glaze, brown rice and a Caprese salad. Yum! Chuck

Angel food... I remember my grandmother used to make angel food cake quite often- always a peanut butter frosting. Yum! Rich doesn't really care for it so I've never made it. The store bought ones... extremely pale in comparison! I remember sometimes she'd cut that "top" crust off so it would...

Yesterday was the best batch of bagels yet thanks to tips from both recipes posted in this thread and a little zhuzh extra! I kneaded by hand but the dough wasn't getting smooth and elastic. Remembering something I had done in a previous batch, I let the dough rest for a few minutes while I...

Lovin' the pics! "Ginger loaf cake with Caramelised ginger frosting?" Recipe please? Chuck

BBQ sauce I'm with you guys. The only time I buy store-bought is if I'm in a hurry and don't have the homemade in stock. Then, I doctor the bottled stuff with molasses, brown sugar, garlic.... I know it doesn't take that long to make; maybe it's a lazy day instead! Chuck

WK Is that a mop sauce I see on the grill? A+ sir! Looks like an army coming to eat with all those yummy ribs! I sometimes use a wood chip package (wood in foil with holes poked in it) on the gas grill if I'm not doing a mass quantity of food. Not quite the same, but it does help. Chuck

Last night's repast was ribs. I had smoked 2 racks when Andy came over to help us close the pool last fall... I vac sealed 1/2 a rack for future use. Put them on the grill to finish cooking them and added a little sauce. I gotta say, I love my smoker and the 1-2 punch of using it with the grill...

Looks good! That reminds me that I have a quart of it in the freezer! Bring on the next cold day! Chuck

Freezer's pretty-well stocked here. Meals for 2: 3 steak 4 chicken thigh 4 chicken breast 3 pork chop 2 already cooked ham pieces 1 already cooked turkey pieces 1 already cooked pork roast slices 3 corned beef hash 3 chicken wing 1 Trader Joe's Mandarin chicken 1 cheese + mushroom + spinach...

Mike (vacerator)- Shucks. I was gonna add my voice to the pic request for the Thai pizza! Mike (PArunner)- how was the crust and the chew on your bagels? I'm looking for a new recipe as I think something may be off on the one I'm using (right- it's the recipe and not me- LOL!!!!). The crust has...

Luckily the TP shortage seems to be over here, depending on where you shop. Walmart to the north has it where at the one to the east is more scarce. PT were in stock before the TP. Still haven't found hand-sanitizer, but because of Rich's work and a purchase of 1/2 gal industrial 99% isopropyl...

WK78 Can I have a bit of each on the same plate please? I'd hate to show partiality! Chuck

Great, Matt! Mine came out a little better, but still don't get that chew and the crust. I weighed the flour but the dough was still a bit stiff. I added about 1/4c more water and it seemed better. I kneaded in the KA for maybe 8 min then by hand for another 7-8. I still didn't get the dough to...

Got me thinking... Matt, I always have dark sesame oil on hand, and in a larger (+/- 22oz) bottle and have never refrigerated it. I generally have the same bottle for at least a year and have never had spoilage. I thought to go check mine and it says to store in a cool, dark place. Mine...

Oh, the pun of it!!! Good one Bob! I did that but the dough was still a bit stiff and not developing. I added a bit of water and that seemed to do the trick- it was more elastic so the gluten had developed. They have another 1/2 hour to rise, then I'll form, boil, and bake them. 1/2...

Hey Nathan, However, you have to use a flat-bottomed wok on a flat burner. I think that was the point. A traditional round-bottomed wok would be difficult at best, and I don't believe it would have a large enough area of contact for a bridge burner. When I went out on Miele induction cooktop...

I agree, Eddie! This thread alone is worth the "membership" with all the ideas and such packed into it! In fact, I'm heading to the kitchen for another try at bagels... weighing the flour and such this time, MattL!!! Chuck