Any Home Bakers Here?

[pennyJo1960]

Hey guess we all have opinions like that other part we all have

 

[igorsMistress]

OK, guys, I just MADE a recipe for trout. It tastes phenomenal to me.

I would like to invite someone to try this recipe before it is added to the index. I want to see if it’s any good.

Here’s what I did.

I was low on ingredients, so I proceeded to add butter to a pan, then for fry the trout fillets like I normally do. I then added about 2 tablespoons of white wine, and a sprinkle of dill seed. Not on the trout, but in the liquid butter. I cooked the trout, and kept adding white wine and butter as they evaporated off. Then, I sprinkled the top of the trout with a little bit of salt. As soon as the trout was close to being done, I then sprinkled a little bit of maple extract on top of the trout fillets. I then decided to flambé to the trout, to remove the alcohol. After that, I tasted it.

It was PHENOMENAL. Flambé part is optional, by the way.

Ingredients:

Two rainbow trout fillets

Approximately 2 tablespoons of butter. Add more as it burns off.

Approximately 2 tablespoons of white wine. Add more as it burns off.

1 teaspoon dill seed.

Salt to taste

1 to 2 teaspoons maple extract.

Match to Flambé

Directions:

Melt butter in a sauce pan over medium heat. Add white wine and dill seed. Add trout fillets to pan, and fry. Add more butter and white wine as it burns off. Sprinkle top of trout with salt while cooking. When the trout is close to being done, Lower heat and sprinkle maple extract on top of the trout. Carefully using a match, Flambé the trout by igniting the maple extract. Once flames have subsided in the trout is fully cooked, serve.



I would like to invite someone to try this recipe and tell me what they think. You don’t have to flambé, but I would like somebody to try it. I would like to know if it’s any good.

Jared

I’m going to have to get some trout to try this, sounds like an interesting combination Jared, thanks for sharing!

 

[Artichoke Lover]

I won't be eligible for quite a while yet. I'm too young, too healthy, and not "essential."

To be clear, though, I am NOT complaining of being young(ish), healthy, and retired!

I feel your pain. I’ll be one of the last being quite young and healthy. It’s unfortunate though because I live with 2 high risk individuals. So even though they can get vaccinated soon. I can’t so we still have to worry about me getting it and spreading it.

Yeah, like I said, pretty weird. He had 1 filling that was decaying and needed to be replaced and 1 soft spot that wasn't actually a cavity yet but they went ahead and fixed it before it became a problem. But that's the only weird thing that happened fairly immediately before he got sick. He got the dental work around 9am and got sick 8:30-9pm that night.

My old dentist told me to swish and hold warm water with salt on infected area a few times, then swill the rest of the mouth with fresh salt water.

I was told to do it after having all 4 wisdom teeth cut out. It helped a lot.

Someone shared this thing on FB earlier... Thought you guys might be interested in it.

It's a clear Lemon Meringue Pie...
https://12tomatoes.com/transparrent-lemon-meringue-pie/

Cool! I’ll have to try this.

I learned it by watching Alton Brown on Good Eats.

Me too!

I have a chicken egg question that has to do with baking.

My girls' eggs seem to have a very thin or fragile membrane around the yolk. When I crack the egg, the yolk almost always breaks (4 out 5). Even sitting in the bowl, the membrane will sometimes break.

I have a lot of recipes that call for eggs to be separated. Am I doomed to always have to buy eggs for those recipes?

The chickens are 10 months old. I feed an all flock 20% protein pellet. This has been going on ever since they started laying. Help? Advice? Anyone else have this issue?

I find fresh unrefrigerated eggs much easier to separate.

Just to be sure I'm understanding you... you think 20% protein is too high? Do you know why that would affect the membrane around the yolk?

I feed 22% and don’t have a problem.

 

[Pensmaster]

Lunch was delicious. I picked this tomato in my living room today.
View attachment 2511057View attachment 2511058View attachment 2511059

This begs the question how do you grow a tomato like that in your living room?

 

[R2elk]

This begs the question how do you grow a tomato like that in your living room?

Huge south facing windows, skylights and overhead fluorescent light fixture with daylight bulbs. Big pots, quality potting soil and azomite.

 

[Pensmaster]

Huge south facing windows, skylights and overhead fluorescent light fixture with daylight bulbs. Big pots, quality potting soil and azomite.

Very nice set up. I have a coop with a wall of south facing glass panels. That gets too hot for plants in summer but the chickens love it. It’s usually warmer in there than our house in the winter here. Course our winter is a whole lot different than yours.

 

[Pensmaster]

Huge south facing windows, skylights and overhead fluorescent light fixture with daylight bulbs. Big pots, quality potting soil and azomite.

Is Azomite sold at hardware stores? Sounds like a great amendment.

 

[R2elk]

Is Azomite sold at hardware stores? Sounds like a great amendment.

It is mined outside of Salt Lake City, Utah. A number of garden centers in Utah carry it. It usually sells for around $24 per 40 lb. sack there. You can get it on Amazon for $40 with "free" shipping.

I know of one place in southern California that carries it. If you get lucky you might find it in a garden center near you.

 

[Pensmaster]

It is mined outside of Salt Lake City, Utah. A number of garden centers in Utah carry it. It usually sells for around $24 per 40 lb. sack there. You can get it on Amazon for $40 with "free" shipping.

I know of one place in southern California that carries it. If you get lucky you might find it in a garden center near you.

I’ll keep my eyes opened for it now. Was reading up on it briefly.

 

[Artichoke Lover]

Made homemade cinnamon rolls for breakfast!