Wow, you bake all that in one day?
SHOW OFF YOUR YUM! Food Photography Thread
Wow, you bake all that in one day?
For the RECORD......... I LUV TURKEY.... We eat it more than just on Thanksgiving. When I,,,,,, BBQ, grilling, there are usually a number of turkey pucks cooked. The hamburger patties are likewise Pucks. (frozen preformed patties).
Use Ground Turkey, in many ways. Meatballs,, CHILI,,,and wherever ground beef is used. Often mix portions of turkey and beef together.
I like the ground turkey being sooooo lean. When I cook it up, the quantity does not SHRINK, like with ground beef.
On one of the previous Holidays , DW baked 2 small turkeys to feed the multitude. One large , stuffed would have carried us, but we had a couple smaller in freezer, so those it was. No stuffing in these. To make serving easier, and avoid 2 turkey carcasses on the counter, we carved them and served them on one large platter. No bones to take up space.(I am referring to the rib and back bones, legs and such still had the bone
)
BTW we bake our turkeys in the oven plastic bags. The meat does not DRY OUT and stays moist during baking.
Also consume deli sliced turkey breast often..
Some fotos,,,,, I think I'm only allowed 3,,
These are from LOOOOOOONG AGO.
When I was a Lil Bitty snipe.
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This is Granma,,,,,, walking with dinner.
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and my attitude in Modern Day. I offer free WiFi
One year when I was visiting my mother, she showed me an old picture of my grandfather in a field surrounded by a bunch of broad breasted white turkeys, apparently he had worked at a turkey farm in Colorado for a bit.
Cause the people from Wisconsin wanted you to know when you had wisconsin cheddar!Ooooh!!! I LOVE Tillamook cheese & I love sharp cheddar & I especially love a white cheddar!Why does it need to be dyed???
There were 2 different crusts in that posting. The first was a thin Whole Wheat. All the other pizzas were regular Bread Flour type.
We don't follow a precise measured recipe. (where all is exactly measured and weighted.) There are some basic values that we use and depending on the quantity, we just use multiples.
One packet of yeast, and about 1 teaspoon of sugar into a cup of warm water. I Judge the warm with finger to be at about 100* or so. When yeast proofs, add a swig or two of olive oil, some salt,, about a teaspoon, and add about 3 or more cups of Whole Wheat flour. (whatever it takes) Make the dough to workable consistency, and then knead in more flour until it is consistency you want. Let it rise in a covered bowl. The warmer it is the faster it will rise. When it has risen, take out the quantity needed and roll out on a floured board. This one was made from a firmer dough and rolled thinner than the other pizzas.
The other pizzas were made along the same lines as to yeast, water, oil, and salt. The flour used was regular pizza/bread flour. (keep adding until consistency of dough as desired) All purpose flour may work also, but we have better results with the pizza/bread flour. Pizza/bread flour does not make sweet cakes and pastries as well as other more specific flour for that use.
We like to add to this dough some seasonings. Usually a teaspoon or so of Italian Seasoning. We experimented and liked it.
My Mom baked all her life and never had any certain/specific measurements. She of course used her own guidelines as to how much of each ingredient , and then used her judgment as to when there was enough flour, or whatever added. I am probably doing things same way, as her, since I don't make exact measurements. Maybe I should, but I'm not on the Famous British Baking Show..
I mainly listed the items I used, rather than a detailed process. Here is the Yeast and Seasoning that I used.
Penny makes pizza dough and other breads, as well as pastries. She has more specific recipes. You would not go wrong if you would follow hers.
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Ooooh!!! I LOVE Tillamook cheese & I love sharp cheddar & I especially love a white cheddar!
I dunno
White cheddar is my favorite, but this was the first time I tried Tillamook. Definitely a keeper.
The folks at Tillamook learned from Wisconsin folks my Ma was manager at Cady cheese in Wisconsin for about 4 years I was too small to care
by the way buying my yeast of Amazon so I can get 2 lbs have to buy 3 jars otherwise those packets drive me nuts
by the way buying my yeast of Amazon so I can get 2 lbs have to buy 3 jars otherwise those packets drive me nuts
Made some fresh pico, few things prepped for carnitas, and brownies with peanut butter chips. Radishes are a side for dinner.
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