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And finally, this one goes out to cdevaney. As much as I rep out for Buffalo and the food we eat up that way, I usually forget to knock on salt rising bread. My mother-in-law calls it sock toast. But all my kids will eat it for whatever reason. Maybe it stinks but tastes okay? Idk. I don't usually eat shit that I don't like the way it smells, so it's a no for me. And it smells like fucking dirty socks.
I've never heard of this.
I am now considering bringing cheese curd to the Brunch, though. I live very close to a cheese factory that has a ton of different flavors. Just need someone to commit to cooler space since I never bother with one at Roo.
Damn. That’s a western PA/NY thing too originally WV type of bread. Everyone I know up there and in the Southern Tier eats it. It literally is bread that smells like cheese. That’s the thing. I think instead of yeast they rot the dough mixture overnight for that rankness. I was hoping you’d have a natives perspective.
And finally, this one goes out to cdevaney. As much as I rep out for Buffalo and the food we eat up that way, I usually forget to knock on salt rising bread. My mother-in-law calls it sock toast. But all my kids will eat it for whatever reason. Maybe it stinks but tastes okay? Idk. I don't usually eat shit that I don't like the way it smells, so it's a no for me. And it smells like fucking dirty socks.
I've never heard of this.
I am now considering bringing cheese curd to the Brunch, though. I live very close to a cheese factory that has a ton of different flavors. Just need someone to commit to cooler space since I never bother with one at Roo.
I've got a big cooler, like a real big one. Bought it at Costco
Damn. That’s a western PA/NY thing too originally WV type of bread. Everyone I know up there and in the Southern Tier eats it. It literally is bread that smells like cheese. That’s the thing. I think instead of yeast they rot the dough mixture overnight for that rankness. I was hoping you’d have a natives perspective.
Nope. Neither my wife nor I have ever heard of it. Google tells be that there are two bakeries in WNY that sell it, though.
Anyone know whether this is still the case? The map seems broken now but I didn't realize Caramel Delites and Samoas were distinct cookies.
The ones my daughter sold were from ABC.
Ours are too because we get Delites and the Thin Mints have the dimples in them. I thought Delites were just a name change from Samoas because it was insensitive or something.
Ours are too because we get Delites and the Thin Mints have the dimples in them. I thought Delites were just a name change from Samoas because it was insensitive or something.
Post by potentpotables on Apr 2, 2021 9:09:32 GMT -5
I tried out the new Johnsonville breakfast sausage strips this morning. In the oven, do it just like bacon. Pretty great, easy, perfect for breakfast sandwiches. Chef recommends.
Post by piggy pablo on Apr 3, 2021 20:49:56 GMT -5
Made some quesadillas with cheddar and mozz, roasted sweet potatoes, sauteed onions and poblano with a tomato, radish and CILANTRO salsa, along with a spiced lime crema. Should have taken photos but I'll proabably make it again because it was very good and also easy.
We're making some pizza today too! A pepperoni for the kids and a mushroom/jalapeno pineapple for the adults. Thin crust spicy sauce.
Artie turns 4 tomorrow so I'm making a cake too. White cake, then you stab some holes in it with a fork and drizzle strawberry syrup (mashed strawberry, sugar, water) to fill it out. A strawberry and blueberry cream cheese icing.
I did some Easter baking over the weekend, I made hot cross buns with white chocolate since ultimately I just don't like raisins that much and Melissa Clark's lemon bars. I love lemon bars and make them a lot (usually a recipe that pairs the lemon with rosemary), but this recipe may be the best I've ever made. The curd was immediately tangy but was very smooth. Highly recommended.
Damn sounds tasty. I love a lemon dessert. I've been eyeing that Melissa Clark recipe for a while now...
When following a recipe, and the recipe calls for X tablespoons/teaspoons of fresh herbs, chopped... Do you measure the amounts before or after they've been chopped? I've always wondered this. I usually just eyeball it 99% of the time. Just want to see what the actual method is supposed to be/what others do.
Damn sounds tasty. I love a lemon dessert. I've been eyeing that Melissa Clark recipe for a while now...
When following a recipe, and the recipe calls for X tablespoons/teaspoons of fresh herbs, chopped... Do you measure the amounts before or after they've been chopped? I've always wondered this. I usually just eyeball it 99% of the time. Just want to see what the actual method is supposed to be/what others do.
I have assumed that the measured amount would be in the desired format. (So, after it's chopped in this case.)
Damn sounds tasty. I love a lemon dessert. I've been eyeing that Melissa Clark recipe for a while now...
When following a recipe, and the recipe calls for X tablespoons/teaspoons of fresh herbs, chopped... Do you measure the amounts before or after they've been chopped? I've always wondered this. I usually just eyeball it 99% of the time. Just want to see what the actual method is supposed to be/what others do.
I have assumed that the measured amount would be in the desired format. (So, after it's chopped in this case.)
Or just eyeball it. It's not a potion.
Right, which is what I do because it's cooking, not baking, so not as important to stick to the exact measurements. I was just wondering what it is "supposed" to be.