Few of you guys inspired me to break out the sous vide for a Sunday night dinner. Or was it Saturday night? wtf knows anymore. Found some Prime grade rib eye cap at Costco. Got some mushrooms sauteing in butter. While those were cooking down, I browned up some diced bacon in a cast iron pan, sauteed the brussel sprouts in the bacon grease and then mixed the brussel sprouts and diced bacon. Took the caps out of the sous vide, seared them in the bacon grease. Downed it with a local Mourvedre. Wish I could eat like that every night. Might be dead by 50, but it might be worth it.
Made congee for dinner tonight, a good carb to pile all the last bits of veggies on top of. In other news, starting to worry about our flour supply. Afraid we will run out before I can find more, and we've developed a serious cookie habit. I keep making them smaller so we have more, but then we just eat more of them. Oops.
Hit up a restaurant supply. Same issues where I live, but I managed to get 2lbs of bread yeast delivered for $18, and 100lbs of flour delivered for $80. (50 bread, 50 all purpose) Buying in bulk is cheap and I’ve restocked my immediate family and a couple of friends while the store shelves are empty. Also, suppliers like SYSCO are now selling to the general public.
an old co-worker of mine, her pregnancy cravings had her making daily trips to Sonic where she'd get a jalapeno cream slush. I can only imagine the look on the poor worker's face when she'd order it.
I LOVE soft pretzels, decided to look up a recipe to make them today. They are a lot faster to make than I expected. No long rest period to let them rise. They puff up a lot when you bake them so I could make them skinnier and larger next time. These taste just like Annie Anne's, so flipping good. https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/print-recipe/66433/ Basic cheese sauce: https://www.smells-like-home.com/wp-json/mv-create/v1/creations/10/print Next time I'm using this recipe to wrap around conecuh sausage and will serve with a beer cheese sauce. It would be a good party food... some day when parties are possible again.
Was asked for a recipe, and really, it's just a normal white loaf recipe, except that I use a bit more than usual butter, and it's garlic butter, and I ground up probably 1.5 tablespoons of rosemary and added it to the dough while it was kneading. Let the bread machine do the "dough" cycle, and when it was done, pulled it out, cut it out into 8 pieces, made them buns, sliced the tops, then brushed them with "gourmet garlic spread" (which is just margarine with some garlic and stuff in it). Preheat the oven to 475 for a bit, put a pyrex dish in there with about 4 ice cubes in them (to provide moisture to the environment), pop the buns in, then turn the oven down to 200. Let bake for 30-45 minutes until they sound/feel done. I sometimes crank the temps back up to 400 for the last 5 mins in order to brown them up a bit. Tastes and smells awesome. 98 lbs of flour to go. (Yes, I bulk ordered 100 lbs of flour and 2 lbs of rapid yeast from a baking supply shop because there was nothing left on the shelves around here).
@Nettdata sounds like a recipe I might try one of these days. I need to get my hands on more flour, though. The store has been out for awhile and most of the bulk restaurant places are nowhere near me. I probably have 8lbs left but it can go fast if you aren't paying attention. @SouthernIdiot yeah you can. I buy way less at a time and that's where I store mine. It's leftover from living in the south and having a horrendous time keeping weevils and other bugs out of everything. It's also better for making some pastries where having cold ingredients is beneficial.
I’ve got 4 large long term storage containers that will keep it for months and I’ve already restocked friends and family, so I really have maybe a quarter of all that left, tops.