Catch-up...

[alexpgp]

We're still making to-do lists in the aftermath of yesterday's theft, and it's looking as if tomorrow is going to be pretty busy even without the stuff we were originally thinking was going to require our attention.

My first attempt at bread after a long interruption gets a C- grade, mostly because I forgot to make sure there was a source of humidity in the oven during the baking process, and also because the salt level in the dough was far too low (even I couldn't taste it).

It's hard to grade my first attempt ever at corn muffins, because I really don't have much to compare the result to. As they turned out, the muffins were tasty, had a good consistency, and weren't greasy. I figure a B+, at least, at least when compared to my attempts to make corn bread, which seems to me to be an entirely different animal.

In preparation for a lot of time spent on hold tomorrow, I've at least gotten through the first pass and some QC of the stuff that should be sent out tomorrow morning, so "all that's left" is a partial despeckling.

Cheers...

Comments

[bandicoot.livejournal.com]

Good cornbread recipe from a former tenant who made exceptional cornbread:

2 cups cornmeal
2 cups buttermilk
1tsp each salt, sugar, soda
2 eggs
2 tablespoons of butter or so

Preheat a 10" cast iron skillet in a 400f oven. Once it's good and warm, throw it on the stovetop and put a couple tablespoons of oil/tallow/lard/ghee or whatever in there. Let it melt, and coat the whole pan.

Make sure to use fresh baking soda. Mix the dry ingredients, melt the butter in another container and mix it with the wet ingredients. Quickly combine the wet and dry ingredients thoroughly and pour into the hot skillet. Bake at 400f for around 20m.

[furzicle.livejournal.com]

I guess it's time for a little experiment. I have occasionally wondered how baking soda would lose its oomph. I guess I'll have to assemble some testing solutions. I have plenty of old baking soda from the various science classes I teach from year to year.

[bandicoot.livejournal.com]

I know baking powder loses oof, but I confess I've never experimented with it or baking soda. I look forward to seeing what you come up with!

[furzicle.livejournal.com]

On a semi-related note, I once made a chocolate cake in which I mixed melted baking chocolate with cold milk/buttermilk. The surprising and not unpleasant result was a normal chocolate cake with flakes of chocolate in it.