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      08-13-2023, 09:06 PM   #155
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….
Protein powder based cake before & after blueberry’s
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Originally Posted by GrussGott View Post
Sounds pizzagatey.
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      08-30-2023, 04:24 PM   #156
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Crappy weather? Make bread.

Two banana and nuts loaves.

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      08-30-2023, 04:35 PM   #157
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Nice - how do I make that? ^
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Originally Posted by GrussGott View Post
Sounds pizzagatey.
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      08-30-2023, 05:46 PM   #158
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Originally Posted by floridaorange View Post
Nice - how do I make that? ^
Add the ingredients in a large bowl in the order given. Mix well with a dough attachment on your mixer.

Set your oven on bread proof (100°F) for 20 minutes. Remove from oven and knead by hand then return to the oven for a second 20 minute rise. Then cook at 375°F for about ±30 minutes (In a metal pan but 350° in a glass pan.) Keep an eye on it for firmness. Place a pan of water along with bread for a better crust.

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      08-31-2023, 05:15 PM   #159
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The making a Tyrolian Chicken Cordon Bleu.


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      08-31-2023, 09:43 PM   #160
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Nice knife work on the butterfly step. I am not patient enough and often cut through, creating the possibility for melted cheese to leak out!
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      09-01-2023, 10:27 AM   #161
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Quote:
Originally Posted by chassis View Post
Nice knife work on the butterfly step. I am not patient enough and often cut through, creating the possibility for melted cheese to leak out!
What I do is place the chicken in the freezer for about an hour until firm but not frozen. I slice the breast to about a ¼ inch from the bottom then gently open by hand creating the butterfly. Put it between two sheets of parchment paper and beat the crap out of it...err, I mean tenderize with a rolling pin to flatten and expand the cut..
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      09-02-2023, 05:46 PM   #162
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Making a Focaccia bread. It's going to be good for breakfast tomorrow with salmon and cream cheese. stein_325i


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      09-02-2023, 05:47 PM   #163
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Quote:
Originally Posted by Lady Jane View Post
Making a Focaccia bread. It's going to be good for breakfast tomorrow with salmon and cream cheese. stein_325i


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Mmmm yes! Making me craving a bagel with some lox and cream cheese right now!
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      09-02-2023, 07:45 PM   #164
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Looks great!
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      09-03-2023, 08:00 PM   #165
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My wife and I moved to Florida last summer (2022) and every restaurant offers Key Lime pie for dessert. I am allergic to wheat (Celiac's Disease) and nobody offers a gluten free graham cracker crust so I learned to make Key Lime Pie using gluten free graham cracker crust. Since last summer I have discovered that ginger snaps makes a really good crust for Key Lime pie. This was my first attempt last summer. I even whipped the meringue by hand. The pie without meringue was this past Thanksgiving.
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      09-03-2023, 08:29 PM   #166
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Quote:
Originally Posted by RobotDoctor View Post
My wife and I moved to Florida last summer (2022) and every restaurant offers Key Lime pie for dessert. I am allergic to wheat (Celiac's Disease) and nobody offers a gluten free graham cracker crust so I learned to make Key Lime Pie using gluten free graham cracker crust. Since last summer I have discovered that ginger snaps makes a really good crust for Key Lime pie. This was my first attempt last summer. I even whipped the meringue by hand. The pie without meringue was this past Thanksgiving.
Key lime pie is my wife’s favorite.
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      09-09-2023, 06:35 AM   #167
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Sandwich Bread and Key Lime Pie
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      09-13-2023, 04:49 PM   #168
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Just a couple of French baguettes with sesame and poppy seeds.


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      09-18-2023, 04:37 PM   #169
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Making Chow-Chow with green and not quite ripened tomatoes.


Parboil the tomatoes, drain, then add spices, vinegar and sugar. Bring to a boil slowly then pour in Mason jar. Ready to eat now but I'll let sit for a few weeks.


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      09-18-2023, 06:33 PM   #170
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Baker dozens...

Rolls for many Dinners to come
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      09-22-2023, 08:25 PM   #171
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Ice Wine Hot Pepper Jelly
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      09-26-2023, 07:55 PM   #172
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Tomorrow Morning Breaky
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      09-30-2023, 08:47 PM   #173
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Usual bake. 2/3 whole rye and 1/3 unbleached white all purpose.
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Last edited by chassis; 10-01-2023 at 12:01 AM..
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      09-30-2023, 09:00 PM   #174
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[QUOTE=chassis:2/3 while rye and 1/4 unbleached white all purpose.[/QUOTE]

⅔ + ¼ = 11/12. What is the other 1/12?
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      09-30-2023, 10:39 PM   #175
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Quote:
Originally Posted by JJ 911SC View Post
⅔ + ¼ = 11/12. What is the other 1/12?
It’s the secret ingredient!!!

...or a typo. Fixed it!

Last edited by chassis; 10-01-2023 at 12:01 AM..
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      10-03-2023, 01:11 PM   #176
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Quote:
Originally Posted by JJ 911SC View Post
⅔ + ¼ = 11/12. What is the other 1/12?
Good maths
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