Post Your Food Photos !

Don't apologise, Bob! I agree with you!

Buckhuntr, you know that if I could figure out a reasonable way to get them to you, they'd be there now.

I PM'd you my address. How long will it take for them to get here?


rwj

Buckhuntr, you know that if I could figure out a reasonable way to get them to you, they'd be there now.

I PM'd you my address. How long will it take for them to get here?
rwj

Does that mean she ships COD?

No, Bobby. It means the Cowboy is an optimist.

Paulo's Paola's Lasagna !



and I know it's naughty, and culturally incongruous, but I couldn't resist having it with a bit of our new hot chilli jelly (there were 30 birdseyes and 8 kashmiri chillis in the batch, which made all of 7 jars). Actually, I've been eating this out of the jar with a spoon, it's so nice. Thank you to the Princess for the inspiration!

Oh yum, Celia, I could eat that!

Matt, at 15, made his first batch of brownies yesterday. I told him there were too many men who were scared of baking, and my son wasn't going to be one of them! He made them himself, from scratch, with instruction. They turned out slightly overcooked, but delicious nonetheless. His little brother is a big fan!

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Colin has, in the past, wanted chocolate cake with chocolate frosting for his birthday cake and I always oblige. This year he threw me a curve and said that he wanted a white cake with vanilla frosting. Still, I happily obliged. He really liked the specks of vanilla bean.



rwj

I told him there were too many men who were scared of baking

Why, who could you possibly mean?

Apparently not me.

rwj

Fresh english muffs....yummy !!

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[quote="Mike Bowlin"]:D Fresh english muffs....yummy !!

That looks good, Mike. Are they hard to make?

:D Fresh english muffs....yummy !!

That looks good, Mike. Are they hard to make?

They are not hard to make considering you 'cook' them in an electric skillet in rings.... There is a very specific process to it but the results will prevent you from supermarket purchases forever. Let me do some typing and I will post the recipe and process. Mike

Hooray! Men who enjoy baking!

Mike, I make sourdough English muffins. The recipe I use cuts the dough with a large ring, and then griddles them, then finishes them off in the oven. I don't get nearly as much rise as you do, so I'll be interested to know how you do it - thanks!

Hooray! Men who enjoy baking!

Mike, I make sourdough English muffins. The recipe I use cuts the dough with a large ring, and then griddles them, then finishes them off in the oven. I don't get nearly as much rise as you do, so I'll be interested to know how you do it - thanks!

Recipe is posted in this section titled english muffins. The extra rise is dry yeast which will normally produce more volume than sourdough. RE:Me who enjoy baking... I do not purchase any bread product from a supermarket. I bake Italian sourdough, various olive breads, tons of flat bread from chapati to naan to you name it. As soon as my new DCS is delivered I can get back to more bread baking, my Viking is down AGAIN !!

Matt, at 15, made his first batch of brownies yesterday. I told him there were too many men who were scared of baking, and my son wasn't going to be one of them! He made them himself, from scratch, with instruction.

Celia, tell your son to keep it up! I remember that when I was a boy, I learned to bake cakes and pies from my Mom and Grandmom, and at age 16, I made my Mom a german chocolate cake for her birthday - entirely from scratch, filling and all. She was pleased at the result.

Today's breakfast!

Yummmm, Linda.
I love popovers and those look delish!

Thanks Robert! Linda, those look wonderful - what are popovers? We don't have them here - are they a sweet bread?

They're better. MUCH better. An eggy batter poured into muffin-shaped molds, it rises almost like a souffle. Light, airy, moist, and tender on the inside, crisp exterior. Man, oh man, I love those.

Thanks Robert! Linda, those look wonderful - what are popovers? We don't have them here - are they a sweet bread?

Celia, here's the recipe I am currently using with my modifications. Even though this recipe calls for sugar (which I leave out) they are not sweet. They are hollow inside - great with butter or whatever else you like on bread.

Popovers
Cooking spray
¾ cup bread flour
¾ cup 1% low-fat milk
½ cup egg substitute
1 TB sugar
1 TB vegetable oil
¼ tsp. salt

Preheat oven to 450 degrees.

Coat 6 popover cups heavily with cooking spray. Heat pans in oven for 2-3 minutes or until hot.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 5 ingredients into a food processor. Process until smooth, scraping sides of bowl once.

Divide batter evenly among hot cups; bake 15 minutes. Reduce oven temperature to 350 degrees (do not remove popover cups from oven); bake an additional 15 minutes or until golden. Make a slit in top of each popover using a small sharp knife or scissors; bake 2 additional minutes. Serve immediately. Yield: 6 servings (serving size 1 popover).

Notes: I use skim milk, 2 large eggs and omit the sugar. I also don’t do the slitting and additional 2 minute baking.

I grew up eating these made from a simpler version of just 1/2 cup flour, 1/2 cup milk and 1 egg per half dozen. When we were visiting my Grandmother's place in Maine, they were baked in the oven of a wood stove.

[Jenise]

Thanks Robert! Linda, those look wonderful - what are popovers? We don't have them here - are they a sweet bread?

Celia, here's the recipe I am currently using with my modifications. Even though this recipe calls for sugar (which I leave out) they are not sweet. They are hollow inside - great with butter or whatever else you like on bread.

Popovers
Cooking spray
¾ cup bread flour
¾ cup 1% low-fat milk
½ cup egg substitute
1 TB sugar
1 TB vegetable oil
¼ tsp. salt

Preheat oven to 450 degrees.

Coat 6 popover cups heavily with cooking spray. Heat pans in oven for 2-3 minutes or until hot.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and next 5 ingredients into a food processor. Process until smooth, scraping sides of bowl once.

Divide batter evenly among hot cups; bake 15 minutes. Reduce oven temperature to 350 degrees (do not remove popover cups from oven); bake an additional 15 minutes or until golden. Make a slit in top of each popover using a small sharp knife or scissors; bake 2 additional minutes. Serve immediately. Yield: 6 servings (serving size 1 popover).

Notes: I use skim milk, 2 large eggs and omit the sugar. I also don’t do the slitting and additional 2 minute baking.

I grew up eating these made from a simpler version of just 1/2 cup flour, 1/2 cup milk and 1 egg per half dozen. When we were visiting my Grandmother's place in Maine, they were baked in the oven of a wood stove.

Believe it or not, I've never had a popover. From your recipe, though, these look and sound like what I recognize as Yorkshire Pudding but without the meat grease. Is that somewhat the case?

Believe it or not, I've never had a popover. From your recipe, though, these look and sound like what I recognize as Yorkshire Pudding but without the meat grease. Is that somewhat the case?

Jenise, I would guess popovers to be similar to YP, but more airy. And as you said nearly greaseless unlike YP, which I also love. At Christmas I usually do a Prime rib roast on the Kamado, and I catch the drippings and we make the YP by request of out S-I-L.

Hi Everyone,

I am from Rogov's site and I write a foodblog called Baroness Tapuzina. Here are couple of things I made:


Whole Wheat Seed Bread


Cherry Clafoutis

Look forward to adding more photos.

Michelle