I'm gonna be making baked oatmeal and baked Camembert for dinner tonight. I was thinking a light sprinkle of oil and maybe some chili powder on the cheese, with some toasty bread to put it on and dried cranberries and nuts to sprinkle on top. Yay/nay? Don't wanna fuck up my fancy cheese
Hey folks, I'm trying to stock my car with emergency food should I get stuck in a blizzard or something akin to that.
Anybody have any suggestions?
Surprised nobody has mentioned jerky yet! I would definitely throw some jerky in there. I'd want high protein and high calorie snacks, along with water obviously. Not sure how shelf-safe these are in hot cars, but protein & fiber bars might be good too, to help you feel full. Nuts as well.
Not food related, but some HotHands or similar would be really really good to have in an emergency winter situation.
and 4 quarts of mushroom broth that I don't know what to do with
(1) Reduce that way down to like 0.4 quarts
(2) Add a good sprinkle of gelatine
(3) Carefully pour into icecube trays and freeze
(4) Add your icy-cold FlavaKubes™ to all the things when cooking them in a non-dairy sauce
Edit I would probably sling a bit of white wine or better yet, Madeira to that broth if you haven't already.
V1m on
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Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Shark skewers marinated in orange juice, garlic, paprika, lemon juice, and soy sauce with spiced rice (day old rice sauteed in butter, cinnamon sticks, cardamom pods, black pepper corns, and cloves)
Not too bad
Shark has an odd texture but it tastes pretty good
Next time, I'd brush it while it's grilling with lemon juice and evoo I think
Is there a way to make that with something other than mushrooms though? I'm interested in the concept of jerky, but what else would work besides mushrooms?
I often used to just dry mushrooms, which is the same procedure as jerky without the marinade
if you put them in something tight they keep almost forever. Then you can rehydrate them for stocks or sauces or pasta or stirfries or whatever, or just use them as-is in salads
i should start doing that again. I should do a lot of stuff...
Hey folks, I'm trying to stock my car with emergency food should I get stuck in a blizzard or something akin to that.
Anybody have any suggestions?
Cmon people, you're being rookie.
@zonugal get some MREs. You dont have to worry too much about rotating them out like other snacky bagged food and it provides real nutrition. Also, the chemical heater just requires water and bam, hot food, which is a very real pick me up in a bad situation.
You dont have to get military MREs, though honestly, they are pretty good when not every fucking meal of every fucking day. You can get civvie style ones at outdoor/sports stores too, though expect a price hike.
As far as water... plastic is fine. Just cycle it out every spring and fall. The choice is really no water and dead in 3 to 6 days, or water with something that wont kill you unless you drink gallons of it for years and years.
Imma toss together some pizza dough for when the sun goes down (it is too hot today to bake while the sun is still up)
I've never really gotten good at using my pizza stone/peel.
Can I just heat the pizza stone up in the oven then take it out to build the pizza on top of it on the counter and put it back in?
Wait! Parchment paper?!
It's probably a better move to figure out some way of transferring your pizza to the stone/oven, just to keep the stone as hot as possible, but give it a try, and see how it works for you - and adapt from there. It won't result in a bad/inedible pizza, so it's worth a shot.
Imma toss together some pizza dough for when the sun goes down (it is too hot today to bake while the sun is still up)
I've never really gotten good at using my pizza stone/peel.
Can I just heat the pizza stone up in the oven then take it out to build the pizza on top of it on the counter and put it back in?
Wait! Parchment paper?!
It's probably a better move to figure out some way of transferring your pizza to the stone/oven, just to keep the stone as hot as possible, but give it a try, and see how it works for you - and adapt from there. It won't result in a bad/inedible pizza, so it's worth a shot.
my problem is always getting it from the peel to the stone,
Would parchment paper hold up on the stone? That way I can just do the pizza on parchment paper, move it to the peel and then the stone.
the parchment will probably burn, it's only rated to like 450°. are you using cornmeal to help the pizzas slide off your peel?
No I don't have cornmeal. I do have semolina will that work? part of the problem is it is a cheap wood peel so it has too many nooks and crannies for the dough to stick.
I usually only bake it at about 450 preheating the stone for about 20-30 minutes? Should I take it higher?
How much should a spread on there, a hand full? And I imagine I should give the round longer to sit before transferring it to the peel and saucing it up. I think I usually speed that process up too much. I have a new cat that likes to climb things now too so that might be a bit of a trick tonight.
the parchment will probably burn, it's only rated to like 450°. are you using cornmeal to help the pizzas slide off your peel?
No I don't have cornmeal. I do have semolina will that work? part of the problem is it is a cheap wood peel so it has too many nooks and crannies for the dough to stick.
I usually only bake it at about 450 preheating the stone for about 20-30 minutes? Should I take it higher?
apparently yes, you want to use plenty of flour on your peel to make sure it slides off easily
if you're using homemade dough, like a whole pizza from scratch, you can usually bake pizza in a really hot oven, like 500 with a long preheat, but I'm not good at yeast dough so I don't have a ton of hands on experience there
I've done 500 before, with shorter preheat but yeah it cooks through really fast though so I usually do 450 for a bit more margin for error in bake time.
I'm probably going to get like 3 rounds out of this dough this time. I used like 24oz of flour so... Actually hopefully the bowl in the fridge is big enough!
I'd like to get better at getting my rounds thinner too, I like a thinner crust myself but I'm really bad at that part still.
I've done 500 before, with shorter preheat but yeah it cooks through really fast though so I usually do 450 for a bit more margin for error in bake time.
I'm probably going to get like 3 rounds out of this dough this time. I used like 24oz of flour so... Actually hopefully the bowl in the fridge is big enough!
I'd like to get better at getting my rounds thinner too, I like a thinner crust myself but I'm really bad at that part still.
I'll probably get some hate for this but... I too like a thin pizza, so I just roll the bread dough out with a rolling pin as if it were pastry. Works a treat.
Also if you have a peel, you should definitely use it. Lightly dust with a very little flour, then sprinkle with semolina, then put your base onto the peel, quickly construct your pizza, open oven, shoof the pizza onto the stone, close oven and wait 7 minutes for the happy happytimes.
Pizza tips:
Like bowen mentioned, the hotter the better. My oven goes up to 550F so I usually preheat at that temp and drop it to 500 once the pizza goes in the oven (throwing it in usually drops the temperature a bit anyway. Hot and fast (5-10 minute bake) is the way to go with a traditional pizza, you get that great balance of crispy outside and soft chewy inside.
I try to think ahead and make my dough the day before and give most of a day to rise in the fridge. This helps with flavor and gluten formation and allows you to make a slightly more slack dough at the start which means your final dough is a bit more pliable. There are several no-knead recipes out there that work fairly well but I've since moved away from them because I like kneading dough by hand.
I've used parchment paper before and generally have not had any issues. The edges may brown and crinkle but the pizza dough is cool enough to keep the parchment under it from scorching.
My peel is made of aluminum and it actually has more sticking issues than a wooden peel. I use plenty of cornmeal or flour (maybe up to 1/4 cup? enough to spread out an even, thin layer) when dressing my pizza and I give the peel a shake or two between each step (sauce, cheese, each topping) to keep it from sticking. Sometimes it still sticks anyway and a sharp jerk is needed to free it from the peel and onto the stone. This can take a bit of practice but don't worry, malformed pizza tastes just as good :biggrin:
Also if you don't want to deal with a baking stone or just want a change of pace, there is always pan pizza that you can make in a cast iron skillet!
I rolled out the first two rounds the turned out ok but I should have waited longer so I didn't have to rush the preheat since it was so hot. I can probably get two more of the same size for tomorrow and they should taste better just being in the fridge 24 hours.
But my rolling pin broke? The handles came off.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Good news! You've got a brand new giant dowel.
If you need a new one, more good news. Handles are apparently less good than tapered pins?
Posts
yeeeeep
yes
and yes
Surprised nobody has mentioned jerky yet! I would definitely throw some jerky in there. I'd want high protein and high calorie snacks, along with water obviously. Not sure how shelf-safe these are in hot cars, but protein & fiber bars might be good too, to help you feel full. Nuts as well.
Not food related, but some HotHands or similar would be really really good to have in an emergency winter situation.
well shit
(1) Reduce that way down to like 0.4 quarts
(2) Add a good sprinkle of gelatine
(3) Carefully pour into icecube trays and freeze
(4) Add your icy-cold FlavaKubes™ to all the things when cooking them in a non-dairy sauce
Edit I would probably sling a bit of white wine or better yet, Madeira to that broth if you haven't already.
You aren't the boss of me!
Not yet! But you just wait until that promotion goes through!
Just. You. Wait.
Not too bad
Shark has an odd texture but it tastes pretty good
Next time, I'd brush it while it's grilling with lemon juice and evoo I think
It's like beef jerky only it doesn't get stuck in your teeth!
I marinated maitake fronds for 24 hours in
Soy sauce
Worcestershire sauce
Brown sugar
Hot sauce
Onion powder
Garlic powder
Liquid smoke
Dehydrate at 115 for 6 hours
Next time I'm adding honey and cutting back on the liquid smoke
And meat, obviously.
that's how you get banana chips
I never finish anyth
if you put them in something tight they keep almost forever. Then you can rehydrate them for stocks or sauces or pasta or stirfries or whatever, or just use them as-is in salads
i should start doing that again. I should do a lot of stuff...
Imma toss together some pizza dough for when the sun goes down (it is too hot today to bake while the sun is still up)
I've never really gotten good at using my pizza stone/peel.
Can I just heat the pizza stone up in the oven then take it out to build the pizza on top of it on the counter and put it back in?
Wait! Parchment paper?!
Cmon people, you're being rookie.
@zonugal get some MREs. You dont have to worry too much about rotating them out like other snacky bagged food and it provides real nutrition. Also, the chemical heater just requires water and bam, hot food, which is a very real pick me up in a bad situation.
You dont have to get military MREs, though honestly, they are pretty good when not every fucking meal of every fucking day. You can get civvie style ones at outdoor/sports stores too, though expect a price hike.
As far as water... plastic is fine. Just cycle it out every spring and fall. The choice is really no water and dead in 3 to 6 days, or water with something that wont kill you unless you drink gallons of it for years and years.
Steam - NotoriusBEN | Uplay - notoriusben | Xbox,Windows Live - ThatBEN
It's probably a better move to figure out some way of transferring your pizza to the stone/oven, just to keep the stone as hot as possible, but give it a try, and see how it works for you - and adapt from there. It won't result in a bad/inedible pizza, so it's worth a shot.
my problem is always getting it from the peel to the stone,
Would parchment paper hold up on the stone? That way I can just do the pizza on parchment paper, move it to the peel and then the stone.
No I don't have cornmeal. I do have semolina will that work? part of the problem is it is a cheap wood peel so it has too many nooks and crannies for the dough to stick.
I usually only bake it at about 450 preheating the stone for about 20-30 minutes? Should I take it higher?
apparently yes, you want to use plenty of flour on your peel to make sure it slides off easily
if you're using homemade dough, like a whole pizza from scratch, you can usually bake pizza in a really hot oven, like 500 with a long preheat, but I'm not good at yeast dough so I don't have a ton of hands on experience there
I'm probably going to get like 3 rounds out of this dough this time. I used like 24oz of flour so... Actually hopefully the bowl in the fridge is big enough!
I'd like to get better at getting my rounds thinner too, I like a thinner crust myself but I'm really bad at that part still.
I'll probably get some hate for this but... I too like a thin pizza, so I just roll the bread dough out with a rolling pin as if it were pastry. Works a treat.
Also if you have a peel, you should definitely use it. Lightly dust with a very little flour, then sprinkle with semolina, then put your base onto the peel, quickly construct your pizza, open oven, shoof the pizza onto the stone, close oven and wait 7 minutes for the happy happytimes.
Like bowen mentioned, the hotter the better. My oven goes up to 550F so I usually preheat at that temp and drop it to 500 once the pizza goes in the oven (throwing it in usually drops the temperature a bit anyway. Hot and fast (5-10 minute bake) is the way to go with a traditional pizza, you get that great balance of crispy outside and soft chewy inside.
I try to think ahead and make my dough the day before and give most of a day to rise in the fridge. This helps with flavor and gluten formation and allows you to make a slightly more slack dough at the start which means your final dough is a bit more pliable. There are several no-knead recipes out there that work fairly well but I've since moved away from them because I like kneading dough by hand.
I've used parchment paper before and generally have not had any issues. The edges may brown and crinkle but the pizza dough is cool enough to keep the parchment under it from scorching.
My peel is made of aluminum and it actually has more sticking issues than a wooden peel. I use plenty of cornmeal or flour (maybe up to 1/4 cup? enough to spread out an even, thin layer) when dressing my pizza and I give the peel a shake or two between each step (sauce, cheese, each topping) to keep it from sticking. Sometimes it still sticks anyway and a sharp jerk is needed to free it from the peel and onto the stone. This can take a bit of practice but don't worry, malformed pizza tastes just as good :biggrin:
Also if you don't want to deal with a baking stone or just want a change of pace, there is always pan pizza that you can make in a cast iron skillet!
Ed.: spelling
I rolled out the first two rounds the turned out ok but I should have waited longer so I didn't have to rush the preheat since it was so hot. I can probably get two more of the same size for tomorrow and they should taste better just being in the fridge 24 hours.
But my rolling pin broke? The handles came off.
If you need a new one, more good news. Handles are apparently less good than tapered pins?
This thing is probably as old as I am. It was my mom's.