So...whats for dinner?

Ridergirl - "burnt ends" is a Kansas City barbecue thing - it's the point ends of a brisket cubed and doused in bbq sauce.  Speaking of potatoes, hand-cut french fries are a perfect accompaniment.

And I got a message back from Hauntie - she may join us.  So I have Laurie, Bedo, Deb, Lacey, JoyceK, me, maybe Hauntie.  Did I miss anyone?  I'll call tomorrow and make the reservation for the 12:45 seating, hopefully.

Yummmmm, those burnt ends...where does one find them around here, Michelle?

Michelle, so it sounds like I'd better take a trip to KC to satisfy that craving...unless we can convince the Pickety Place staff to change their menu!

DH and I drooled over the photo tonight!

ridergirl, If you are drawn to the potato salad and the baked potato bar you should try baked potato salad.  You can use either baked potatoes or boiled potatoes.  To the taters add any ingredients you would use to top a baked one.  I usually add sliced green onions with tops, bacon bits and a very little bit of the drippings, shredded cheddar cheese, coarsely chopped steamed broccoli, sunflower seeds, and then dress it with a mix of about 2/3rds sour cream and 1/3rd ranch dressing. 

I often serve it at the Senior Center.  The first time I made it an out of town guest asked where I found the recipe.  When I said it was my own  she asked If I would sell it.  Told her to just put an extra donation in the box and I would give it to her. She put in $30.

wow.. home made English Muffins.. I am impressed (do you have those little circle things so important to the fair aisle cuisines?

i do love making breads.. I don't usually have a recipe - I've been experimenting with different sour doughs.    i have my sous chef son #2 tho who really enjoys being taught how to cook.  I think it will work out because we can start the breads after his school and finish them the next day.

I am going to start him out with this super easy recipe from Jacque Pepin.. it's fool proof.  I don't make it exactly this way... but pretty close.  I can see him making bread for us daily.

I mix the dough in a bowl and then pour it into the pot. you are supposed to just mix the dough in the baking pot, but i find it sticks. 

1 1/2 cups of room temperature water
1 tsp of yeast (or a bit more)  i use 1 1/2 tsp. just because the yeast tastes so good.
1 tsp of salt (or a bit more)
4 cups of flour

Stir it up until it's thoroughly mixed,  dump it into the buttered baking pot, then let it sit, uncovered, at room temperature for about an hour and a half.  I knead it for just a few minutes.

When you check back, the dough should have puffed up a little bit. Knock it down by mixing it up again for a moment, you don't have to do too much. Then cover it and put it in the refrigerator overnight (10-12 hours).

The next day, preheat your over to 450 degrees. When it's at temperature, take the dough out of the fridge and take the cover off (it should have risen again overnight), and put it straight into the oven.  you now have time to take a 40 minute shower and shave your legs if you have leg hair.  I make mine bread  in a small  aluminum  dutch oven and it turns out a beautiful, small (if you call a large, football, small) oval.  .

After the forty minutes, take the pot out of the oven. Look for the perfect color crust under the pot lid. Let it sit and cool for a few minutes before turning it out.  slather with lots of butter and you have a superb crust.  especially if you put it back in the oven for a few minutes

 you can experiment with the recipe a bit.. maybe adding some milk instead of some of the water.  it is so good. - i think i'll make some in a couple days.  the temps are still a bit high to use the oven.

I will also start some starters.. hee hee

Oh moonflwr, I'm so sorry. You're right, that does just suck. Hope things get better for you soon and you get to enjoy your birthday even if a little late.



Love burnt ends! Here in the Midwest, I'm pretty sure the Bandanas barbecue chain sells burnt ends. I'm not sure how widespread their restaurants are. There used to be a KC Masterpiece restaurant (also a chain) that had them but they went out of business in st. Louis. Don't know if the whole chain did or not.



Apple, yes I do have the rings for the English muffins. The dough is very loose so I'm afraid I'd have a pancake without them lol. My sister in law keeps trying to give me a sourdough starter. I keep telling her I don't want the commitment! :-D

Moonflwr  {{{HUGS}}} and a big Happy Birthday! So sorry it has to be in the hospital...hopefullly you can celebrate when you are released.

Those burnt ends look delish!

Apple that sounds like an easy bread...you bake it with the lid on?  I gave my bread machine to my son, as I never used it. A small loaf would be good for just me and my DH.

(((hugs))) moonflwr.   Sending you positive thoughts for a quick recovery and as carberry said, celebrate when you get out of hospital.

Take care everyone and hope you can find some happy today.

Apple. Have you ever had much luck drying starter and rehydrating it later?



Eric

Mnflwr, I'm so sorry!  Ditto to the "bummer" description.

Isabelle, congratulations on finishing rads.  Remember how nervous you were before you got started?  What a trooper you turned out to be.  I had a set of those muffin rings at one time. 

I'm jealous about all that home-made tomato sauce. 

Debbie, glad you had this time with your sister and your dad.

I have a breadmaker and have used it a lot.  Last winter I started making artisan bread by hand.  I bake it on a pizza stone in a very hot oven.  The starter is easy to make, as Apple described.  Flour, yeast, and water.  Let the mixture sit out overnight and then put it in the refrigerator until you're ready to use it.  Take it out and let it come to room temperature.  It'll start bubbling again.  The starter also freezes well. 

Based on that picture, I would definitely try burnt ends.

No recipes to share.  Cooking is very rudimentary at this stage of our summer travels, when we're on the road from one place to another, visiting dh's relatives.  Today we're in LaCrosse, WI, while the truck is getting a front-end alignment.  Our next destination will be Milwaukee.  DH just discovered a bike trail from the Milwaukee fairgrounds, where we'll be staying, into the city.  His niece says that the best way to see the city is by bicycle.  Hmmm....  By bus or on foot would probably suit me better.  I'm not too keen on sharing the street with automobiles.

Best wishes to everyone.

((((Moonflwr))))... hope the infection resolves quickly....you need to celebrate a proper birthday! Sending healing thoughts !



Yes, Debbie, in some ways it is a relief to have the case info transferred.....but then this morning I got a call from the replacement who had not read any of the summaries I had written and given her and was in a frenzy about everything....including how to set up the phone, etc. (a week after the job started!). I have a feeling that I will not really be "gone" yet!



But in general I do have a lot of time on my hands...and today went shopping by foot, and am now making marinated lamb kebabs, and an interesting sounding eggplant/quinoa/roasted red pepper with feta concoction. So, I seem to have gotten back into the kitchen!



I hope today went well, Isabelle. I do recall feeling really "held" by all of the wonderful techs I had during my rads, so it was sort of hard to leave them. I distracted myself a bit by making a Red Sox baby taggie for the main tech who I saw daily. We were all excited for that and the candy gifts I hace the rest of the crew. They must have food there all the time with all the "termination" gifts they are given.



Speaking of gifts, did anyone see on The Chew today, that they gave each audience member a Vita Mix blender??!! That would have been a more fun way to get mine.

Apple, that bread starter reminds me of the starter for a friendship coffee cake that rotates around every couple of years. I may try to make it....easy enough when you have the time!



LOL, Michelle... Hope your week is going well!

Moonflower, Something to perk up your Birthday.