Any Home Bakers Here?

[DigMyChicks]

I love American Goulash! And that one looks really good!

I agree!

 

[ValerieJ]

You're welcome!







Let me know how it goes! My DH was never a soup person till I started making soup lol



You're welcome!

Tomorrow, I'll be doing a double batch of split pea and ham soup. I have the peas soaking and the ham thawing

I'm gonna need that recipe too.

 

[pennyJo1960]

Made the soup much smaller portion Son had a molar that had broke because a wisdom tooth pushed so hard on it no leftovers here

 

[chickmom3941]

What is in the jars?

Oh, it's brown sugar. We bought a large bag of it at Costco, and once I opened it, I realized the bag didn't have a ziplock closure to help keep it fresh. I decided to store the brown sugar in these airtight jars in hopes that it will stay soft. Will need it for holiday baking!

 

[pennyJo1960]

American goulash looks allot like the one Ma use to make I tend to use stew meat on allot of that now not hamburger

 

[pennyJo1960]

Oh, it's brown sugar. We bought a large bag of it at Costco, and once I opened it, I realized the bag didn't have a ziplock closure to help keep it fresh. I decided to store the brown sugar in these airtight jars in hopes that it will stay soft. Will need it for holiday baking!

I use gallon zip locks but bought a huge bag of baking soda use it in dog laundry but took some put the yeast in one, soda in another bought a 5 lb corn starch I now fill one instead

 

[itsasmallfarm]

today am starting to make venison or deer bacon. made it once before turned out okay (a little strong tasting in the smoke and salt department)

right now got some brisket? maybe flank or belly meat. in a cure that i saw on the internet a while back. pretty much its just salt, pepper, cure and pumpkin spice.
i also trimmed all the fat off because this is a mule deer and the fat can tasty like sage.

 

[ronott1]

So, on my four days off work, I usually try making a few extra meals and store them in the fridge/freezer for the weekend when I work. Frankly, after being gone for 14 hours a day, I don't feel like coming home and cooking, but we still enjoy having a home-cooked meal on those days. Today I tried a new recipe by Chef John (don't know if anyone here is familiar with him?), it's called American Goulash. After it cools off, I will store it for the weekend.
View attachment 1962846

Nice!

 

[ronott1]

today am starting to make venison or deer bacon. made it once before turned out okay (a little strong tasting in the smoke and salt department)

right now got some brisket? maybe flank or belly meat. in a cure that i saw on the internet a while back. pretty much its just salt, pepper, cure and pumpkin spice.
i also trimmed all the fat off because this is a mule deer and the fat can tasty like sage.

You have been very busy!

 

[R2elk]

Oh, it's brown sugar. We bought a large bag of it at Costco, and once I opened it, I realized the bag didn't have a ziplock closure to help keep it fresh. I decided to store the brown sugar in these airtight jars in hopes that it will stay soft. Will need it for holiday baking!

I use brown sugar rarely and was always finding it as hard as a brick when I needed it. I started folding up a paper towel, moisten it with water, place it in a sandwich bag with the flip over flap and place it inside the bag of brown sugar. I have never had any hard brown sugar since I started doing this.