Bread machine success
Sunday, May 22, 2011
Thursday, May 19, 2011
Monday, May 16, 2011
First attempt with the bread machine.
Thank you Jessica Rine for the bread machine.
The crumb was pretty soft, fluffy, and consistent. The crust was not bad but a little softer then I would like. Probably because I did not pull the bread out when it was hot, but rather let it cool in the machine.
Recipe:
3.25 cups of bread flour
2 tsp salt
2 Tbsp margarine
3 Tbsp sugar
1 3/8 cup sugar
1.5 tsp (1 envelope) active dry yeast
Follow the directions on your bread machine!!!
Tuesday, May 10, 2011
Tuesday, May 3, 2011
Burger of the week
Burger of the week
This something I am going to try and do, if not every week, often. I am going to try and come up with interesting burgers. So here goes:
I will start from the bottom and work my way up:
Bottom half of a toasted bun, soft crumb but a little harder crust so it does not fall apart
Mayo mixed with spicy brown mustard spread thinly. This provides a "waterproof" layer as well as some richness and a little bit of sharpness
Fresh raw spinach for some earthiness and crunch
Sauteed mushrooms for some more savory earth flavor
1/2 lb all beef patty seasoned with just fresh ground black pepper. I do not add salt as kosher meat is pre-salted
Sauteed onions for sweetness
Ketchup because I love ketchup because it is sweet and tangy all at the same time
Top half of the toasted bun
This something I am going to try and do, if not every week, often. I am going to try and come up with interesting burgers. So here goes:
I will start from the bottom and work my way up:
Bottom half of a toasted bun, soft crumb but a little harder crust so it does not fall apart
Mayo mixed with spicy brown mustard spread thinly. This provides a "waterproof" layer as well as some richness and a little bit of sharpness
Fresh raw spinach for some earthiness and crunch
Sauteed mushrooms for some more savory earth flavor
1/2 lb all beef patty seasoned with just fresh ground black pepper. I do not add salt as kosher meat is pre-salted
Sauteed onions for sweetness
Ketchup because I love ketchup because it is sweet and tangy all at the same time
Top half of the toasted bun
Monday, April 4, 2011
TLC's response
טיין לי צאו commented on your link.
"We're working on it by cooking them longer in the fryer, but if the sauce comes on the side then it isn't the same. We already have plain fried wontons. The Hunan Wonton is one of those products that is really good fresh, but 30 min later it gets a bit soft. It's supposed to be 1/2 crispy. I'm going to fry them longer, and see how the sales of them go, and if people continue to order them then we will keep them on. Thanks for the input."
"We're working on it by cooking them longer in the fryer, but if the sauce comes on the side then it isn't the same. We already have plain fried wontons. The Hunan Wonton is one of those products that is really good fresh, but 30 min later it gets a bit soft. It's supposed to be 1/2 crispy. I'm going to fry them longer, and see how the sales of them go, and if people continue to order them then we will keep them on. Thanks for the input."
Sunday, April 3, 2011
The problem with Tein Li Chow's Hunan Wonton.
I have confirmed my concerns about the Tein Li Chow's Hunan Wonton. If you toss it in the sauce they become soggy quickly. I suggest providing the sauce on the side for dipping. Otherwise the flavor was good.
Thursday, March 31, 2011
Grilled 3 cheese sandwich
Grilled 3 cheese sandwich
Ingrediesnts:
2 slices of a high quality soft white bread. Italian loaf works well
1 Slice Munster Cheese
1 Slice Yellow Cheddar Cheese(The Sharper the Better)
1 Slice Pepper jack Cheese
1 Tablespoon of butter at room temperature
Put the three slices of cheese between the bread. Spread 1/2 the butter on the outside of both the top and bottom slices of bread. Place the sandwich in a COLD frying pan. IMPORTANT THE PAN MUST START COLD. Turn the heat on to medium, no more no less. Too hot and the bread will burn before the cheese melts. Too cold and the cheese will never melt and you your bread won't get crispy. Cook on each side until golden brown and delicious, roughly five minutes per side but keep an eye on it.
Serve with some creamy tomato soup and enjoy.
Ingrediesnts:
2 slices of a high quality soft white bread. Italian loaf works well
1 Slice Munster Cheese
1 Slice Yellow Cheddar Cheese(The Sharper the Better)
1 Slice Pepper jack Cheese
1 Tablespoon of butter at room temperature
Put the three slices of cheese between the bread. Spread 1/2 the butter on the outside of both the top and bottom slices of bread. Place the sandwich in a COLD frying pan. IMPORTANT THE PAN MUST START COLD. Turn the heat on to medium, no more no less. Too hot and the bread will burn before the cheese melts. Too cold and the cheese will never melt and you your bread won't get crispy. Cook on each side until golden brown and delicious, roughly five minutes per side but keep an eye on it.
Serve with some creamy tomato soup and enjoy.
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