Any Home Bakers Here?

[ronott1]

Hello
I've never heard of eggs being baked before. How's this done and can the same method be done with chicken eggs?

This is one way!

Oven poached eggs

Pour 1tbl water into each muffin cup
Crack an egg into each cup
Bake at 350 for 8 to 10 minutes

 

[ronott1]

I think I may have been successful in baking a loaf today. Thank you to everyone for your guidance on making sourdough.

Another lady gave me her recipe and I kept it at my side throughout the whole process.

Dadah and here it is...

View attachment 2443685View attachment 2443686

It looks better than the picture's and smells devine

Nice!

 

[Sequel]

And egg cartons?

Yes I have been known to hoard those too. I just gave away a 4 foot high stack since I only have two active layers at the moment.

 

[Pensmaster]

Did you increase the price for your eggs? Here a pack of one dozen cost $0.40 per carton. I know they can be cheaper if you buy them online, like 1,000 at a time.

Yes I did and I buy cartons bulk, usually misprint 200 at a time and still pushing .40 c. Per. Where’s a good place. I use eggcarton . com

 

[rjohns39]

Okay, here's my recipe for beef ???? It's somewhere between a soup and a stew so Ron name it as you see fit....

I start with 3/4 - 1 pound of beef.... Drizzle olive oil over it and mix it up. Then add Garlic powder, Onion Powder, Black Pepper and Montreal seasoning and spread it out and let it marinade while you get everything else ready. Usually a couple tsp of garlic and onion powder and a TBS of Montreal, but eye ball it.

A couple of rings of olive oil in the cold pan...
I large onion medium dice
Celery thinly sliced to equal the onion. I cut across the bunch to get all the good pieces.
2-3 carrots to equal 1/2 the celery.

Add just enough salt to make the veg sweat Maybe a 1/2 tsp.

Stir and turn the fire on to medium low heat (4) on my stove.

Cut up three potatoes in bite sized pieces and drain a can of mushrooms.

Cook the initial veg until the onions are translucent then add 4 cloves of minced garlic. Cook until Garlic is fragrant.

Add red wine to deglaze pan and let the wine evaporate.

Move the veg to the side and add the beef. Brown the beef and cook it into the veg. Deglaze the pan again. Add potatoes and mushrooms along with 1 TBS Italian seasoning, 1 tsp red pepper flake, 1/2 tsp black pepper, 1/2 tsp chipotle pepper and 2 nice sized bay leaves.

Add two quarts of beef stock. Then add a 1/2 head of cabbage.

 

[ronott1]

Okay, here's my recipe for beef ???? It's somewhere between a soup and a stew so Ron name it as you see fit....

I start with 3/4 - 1 pound of beef.... Drizzle olive oil over it and mix it up. Then add Garlic powder, Onion Powder, Black Pepper and Montreal seasoning and spread it out and let it marinade while you get everything else ready. Usually a couple tsp of garlic and onion powder and a TBS of Montreal, but eye ball it.

A couple of rings of olive oil in the cold pan...
I large onion medium dice
Celery thinly sliced to equal the onion. I cut across the bunch to get all the good pieces.
2-3 carrots to equal 1/2 the celery.

Add just enough salt to make the veg sweat Maybe a 1/2 tsp.

Stir and turn the fire on to medium low heat (4) on my stove.

Cut up three potatoes in bite sized pieces and drain a can of mushrooms.

Cook the initial veg until the onions are translucent then add 4 cloves of minced garlic. Cook until Garlic is fragrant.

Add red wine to deglaze pan and let the wine evaporate.

Move the veg to the side and add the beef. Brown the beef and cook it into the veg. Deglaze the pan again. Add potatoes and mushrooms along with 1 TBS Italian seasoning, 1 tsp red pepper flake, 1/2 tsp black pepper, 1/2 tsp chipotle pepper.

Add two quarts of beef stock. Then add a 1/2 head of cabbage.

Sounds good Bob!

The biggest difference between a stew and a soup is the way the veggies are cut. Soup has small uniform pieces while stew has bigger rusting pieces and not necessarily uniform.

I like a lot of liquid in stew too!

 

[Pensmaster]

Okay, here's my recipe for beef ???? It's somewhere between a soup and a stew so Ron name it as you see fit....

I start with 3/4 - 1 pound of beef.... Drizzle olive oil over it and mix it up. Then add Garlic powder, Onion Powder, Black Pepper and Montreal seasoning and spread it out and let it marinade while you get everything else ready. Usually a couple tsp of garlic and onion powder and a TBS of Montreal, but eye ball it.

A couple of rings of olive oil in the cold pan...
I large onion medium dice
Celery thinly sliced to equal the onion. I cut across the bunch to get all the good pieces.
2-3 carrots to equal 1/2 the celery.

Add just enough salt to make the veg sweat Maybe a 1/2 tsp.

Stir and turn the fire on to medium low heat (4) on my stove.

Cut up three potatoes in bite sized pieces and drain a can of mushrooms.

Cook the initial veg until the onions are translucent then add 4 cloves of minced garlic. Cook until Garlic is fragrant.

Add red wine to deglaze pan and let the wine evaporate.

Move the veg to the side and add the beef. Brown the beef and cook it into the veg. Deglaze the pan again. Add potatoes and mushrooms along with 1 TBS Italian seasoning, 1 tsp red pepper flake, 1/2 tsp black pepper, 1/2 tsp chipotle pepper.

Add two quarts of beef stock. Then add a 1/2 head of cabbage.

Here we call that hamburger stew. Using sweet potato, no cabbage or wine and use chicken broth. Cabbage is allowed so that would be a good addition as well.

 

[jnicholes]

Can you guess what’s for Christmas dinner?

 

[Pensmaster]

Air fried chicken thighs and baked sweet potato
fries, was dinner.

 

[Sequel]

Okay, here's my recipe for beef ???? It's somewhere between a soup and a stew so Ron name it as you see fit....

I start with 3/4 - 1 pound of beef.... Drizzle olive oil over it and mix it up. Then add Garlic powder, Onion Powder, Black Pepper and Montreal seasoning and spread it out and let it marinade while you get everything else ready. Usually a couple tsp of garlic and onion powder and a TBS of Montreal, but eye ball it.

A couple of rings of olive oil in the cold pan...
I large onion medium dice
Celery thinly sliced to equal the onion. I cut across the bunch to get all the good pieces.
2-3 carrots to equal 1/2 the celery.

Add just enough salt to make the veg sweat Maybe a 1/2 tsp.

Stir and turn the fire on to medium low heat (4) on my stove.

Cut up three potatoes in bite sized pieces and drain a can of mushrooms.

Cook the initial veg until the onions are translucent then add 4 cloves of minced garlic. Cook until Garlic is fragrant.

Add red wine to deglaze pan and let the wine evaporate.

Move the veg to the side and add the beef. Brown the beef and cook it into the veg. Deglaze the pan again. Add potatoes and mushrooms along with 1 TBS Italian seasoning, 1 tsp red pepper flake, 1/2 tsp black pepper, 1/2 tsp chipotle pepper.

Add two quarts of beef stock. Then add a 1/2 head of cabbage.

That sounds absolutely delicious!