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Chuck,

Yes, I’ve done it your way too.  But over the years found the method I use of cooking the macaroni well done gives the results we like best.  And it isn’t mushy, but certainly no al dente either.  I know that your Mac Salad is delicious, I can tell by looking at it.  

 

In the end its a personal preference, and what you become familiar with.  Also, you use less mayo and sour cream this was so its not so heavy.

 

BTW, thanks for the suggestion and the dialogue.  I enjoy sharing ideas with you and other members.

 

Eddie
 
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
 
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 everything and 1/2 "rye" (I kneaded caraway seeds in).

Chuck
 
Chuck -great!

 

Made bagels again yesterday, used your suggestions and they are excellent. Now I need to make some potato salad and baked beans to go with some ribs I have in the freezer that have been calling my name.
 
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 "windowpane" but after it sat for maybe 5 minutes, it was nice and elastic. I increased the boiling time to 2 min/side (brown sugar in the water) and they definitely browned well.

Could the whole thing be the boiling time? I think you said 4 min/side for yours.

Chuck
 
I did mine about 4 minutes total turning every minute or so. One thing I did do since I bought 25 lbs of AP flour is I added a couple of teaspoons of vital wheat gluten. I did 10 minutes total in the KA.

I guess it just takes a bit of practice, my second batch was better then first, but I still have room for improvement.
 
LEMON CHEESE PIE: Found this recipe in Louie’s “Vintage Food Advertisements: Part 11” thread (Reply #81). I had a single Pillsbury Unroll & Bake crust in the freezer, cream cheese and a fresh bottle of lemon juice, so decided to make it this morning.

What a refreshing change! We tend to expect a pudding-type filling and a graham cracker crust with this sort of pie. Instead, this one has a pastry crust. The addition of eggs + a short bake makes it far more cheesecake-like in texture. The lemon is rather subtle—not the in-your-face flavoring common in today’s recipes—and you can actually taste the cream cheese and the crust. Flavors are very well-balanced.

Highly recommended and thanks, Louie, for posting another excellent vintage ad recipe.

The original recipe (linked), from a 1954 ad for Pillsbury flour, features a from-scratch crust and tops it with sweetened, vanilla-flavored whipped heavy cream. I used real cream from a spray can.

Also used a 9-inch pie plate rather than an 8-inch called for in the original. Used to have 8-, 10-, and 11-inch pie plates, but they found new homes during The Great Downsizing of 2017. There was plenty of filling for a 9-inch pie.[this post was last edited: 5/6/2020-12:42]

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The Genesis has been busy:

I have been putting a lot of hours on the grill the last few days.  There was also bacon cheeseburgers(bacon cooked on the grill) and Johnsonville brats.  Here is what I have photos of.

1. Hickory smoked then beer braised Baby Back Ribs.

2. Reserve Aged Top Sirloin char grilled to mid-rare.

Planning to make Scalloped Potatoes and Ham in the next few days and Mothers Day will be Homemade Lasagna and Homemade Garlic bread. 

WK78

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Tonight making

Thai pizza. It has plum sauce, garlic, scalion, bean sprouts, no cheese, and chicken. You can use tenders, or pound out breat meat. You can use ground beef, pork, spicy sausage, or even tofu.
 
Nick-  Your grilled foods always look fantastic! Ribs and steak sound like great combination.

 

Gizmo- Is that bread mix a rye bread?  Has the unmistakable stature of a loaf made with a bread machine.  Bonus points for the seeded topping.

 

Mike- Hope you'll post photos of the Thai pizza.  Never had it--or heard of it--but it sounds awesome.

 

Matt- Lemon is definitely not in the spotlight, here.  There's enough to add an unmistakable tang to the filling while allowing the flavors of the cream cheese and the pastry crust to have a voice. By the standard of today's lemon-based recipes it's definitely understated..but I really like it that way in this particular recipe.

 

 

 

 
 
Thai pizza

 

<span style="font-family: georgia, palatino;">That sounds like something we would like.  I would also love to see pictures if it's not gone yet.  :)  In this house, anything with pizza in the name doesn't sit around very long.</span>
 
Tonights Dint-Dint

was diner fare.  We usually have sandwiches on Friday for dinner.  Tonight it’s BLT’s on the bread I baked this morning with Oven Fries, we also had fresh carrot and celery sticks on the table.

 

And for dessert Chocolate-Chocolate Cake that I baked yesterday.  I used the recipe for Favorite Chocolate Cake on the back of the Hershey’s Unsweetened Cocoa can.

 

Eddie

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With the return of winter weather I opted for Bean and Ham soup. Nicely seasoned with cumin, thyme, dry mustard and a bit of cayenne.  Funny, on Tues I cut up what was left of my Easter Ham, 3 weeks of ham was my limit, and froze in various packages, Thurs I took the bone and a chunk of ham out.  Made a fresh loaf of country french bread and my usual large salad.  Got enough for another couple of days, about how long  the winter weather will last.

 

Funny note, Last summer one of my cousins visited, she likes fresh young carrots and bought a bunch.  Trimmed most of the tops, sliced them the long way down the middle.  Something came up and the were in my fridge in a zip lock bag.  A bit later I needed some so I sauteed some and left the rest.  Fast forward 8 1/2 months and they are still there sprouting fine roots and a bit of greens.  I guess they deserve to be planted in the garden at this point, tough little things that they are.
 

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