Subj : 5 Ingredient Dishes - 09
To : Ruth Haffly
From : Dave Drum
Date : Tue Dec 31 2024 10:21:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Many recipes tell me to discard something that can be re-purposed or
DD> added back in later in that recipe. Stuffed peppers, for instance.
RH> I always use the pepper top, minus the stem. If not in what I'm making,
RH> then in something else. Bought some baby bok choy a couple of weeks ago
RH> at the local farmer's market. Used the leaves as a substitute for savoy
RH> cabbage in the pot au feu; the stems were used as part of a stir fry.
DD> As my grandfather used to say when my grandmother (or my mom) did
DD> things that way - "Use everything but the squeal". Bv)=
RH> We were brought up to use every last little bit. Only one jar of
RH> jelly/jam open at a time--"use up the old before you start the new" was
RH> drilled into us early on. Took a while to ease up on those standards
RH> when Steve and I got married as his upbringing wasn't quite as strict.
My grands and my parents lived through both the depression and WWII. So
"waste not, want not" was sort of a watchword - not because of money (my
grandfather had his farm AND a union job as a coal miner) but because
of availability. Especially during the war when rationing was the order
of the day.
DD> And the bits and bobs trimmed from meat have myriad other uses and are
DD> well worth keeping, bones too if I'm going to be making stock. Bv)=
RH> Small pieces of meat work well in stir frys, soups and lots of other
RH> things. Agreed that bones work well in making stock; I've the remains
RH> of a chicken to make into stock currently in the fridge, will probably
RH> do it tomorrow.
DD> If I don't have an immediate or even "near future" plan for meat
DD> scraps they go into the freezer in the can next to the bits and bobs
DD> of recycle vegetables I'm saving for a future pot of soup.
RH> I usually have plans for just about every bit of meat, again, thanks to
RH> my up bringing. I did make the stock yesterday, both chicken and ham
RH> for both soup (ham for lentil soup) and other uses. When I do a bit of
RH> top of the stove dressing to go with chicken or cook kasha/rice to
RH> otherwise stretch out a meal, I'll generally grab a jar of stock
RH> instead of just water for more flavor.
I don't do stuffing/dressing unless it's part of the "traditional" meal
or entree. More likely to make soup. And besides the home-done stock or
broth I've been adding miso paste for a nice flavour kick.
RH> the cheese a RH> bit. Good high protein meal for just a bit of work.
DD> Sorta like a home-grown Egg McMuffin using bread instead of muffin.
DD> Bv)=
RH> Kinda sorta. (G)
DD> Been ages since I had an Egg McMuffin. If I'm stuck with Mickey D's I
DD> much prefer the Sausage-Egg McMuffin. More flavour. And if I make it
DD> at home I use Italian sausage patties rather than the regular
DD> "breakfast" sausage.
RH> We've done our own "eggy muffin" at home but not recently. Used to buy
RH> Thomas's English Muffins until they tweaked their recipe and added in
RH> some things we'd rather not eat. I need to make some English
RH> muffins--in a quantity that a bunch can be frozen and pulled out from
RH> time to time. I did do that years ago when we couldn't afford to buy
RH> the commercial ones, just another bread to add to my usual baking.
I know that "English Muffins" are a version of the British crumpet. So I
went and dug out the story on my internet machine:
"English muffins are called so in North America to differentiate them
from sweeter cupcake-shaped muffins. The term likely originated from the
Low German word "muffen," meaning "small cakes." In 1874, a British
baker named Samuel Bath Thomas moved to New York City and baked a
version of crumpets that were thinner, which he trademarked as "English
muffins" in 1894."
Depending on the intended use I may substitute a bagel in place of the
more "usual" English Muffin.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Crumpets
Categories: Breads
Yield: 6 crumpets
150 g (1 cup) A-P flour
200 ml (3/4 cup + 1 tb) warm water;
- 115ºF/46ºC, 200 ml = 200 g
1/2 ts Kosher salt
+=OR=+
1/4 ts Table salt)
1/2 ts White sugar
1 ts Baking powder
1 ts Active dry yeast
+=MIXED WITH=+
1 tb Warm (115ºF/46ºC) water
2 tb Unsalted butter (melted) or
- vegetable oil; to cook
CRUMPET BATTER: Place flour, water and salt in a bowl
and whisk for 2 minutes (electric beater 1 minute on
speed 5).
YEAST MIXTURE: Dissolve Yeast into 1 tbsp warm water in
a small bowl.
Add Yeast Mixture, sugar and baking powder into bowl,
then whisk for 30 seconds (or 15 sec speed 5).
Cover with cling wrap or plate, then place in a very
warm place for 15 to 30 minutes until the surface gets
nice and foamy. It will only increase in volume by 10%
- 15%.
COOKING CRUMPETS: Grease 2 or 3 rings with butter
(approx 9 cm / 3.5" wide, though any ring or metal
shaper will do, Note 3) (TIP: Non stick rings - brush
with melted butter. Everything else - smear with butter)
Brush non stick skillet lightly with melted butter then
place rings in the skillet.
Turn stove on medium high (medium for strong stoves) and
bring to heat (Note 4 for "sizzle test").
Pour 1/4 cup batter into the rings (65ml), about 1cm /
2/5" deep (will rise 60%).
Cook for 1 1/2 minutes - bubbles should start appearing
on the surface (but not popping yet).
Turn heat down to medium, cook for 1 minute - some
bubbles should pop around the edges.
Turn heat down to medium low, cook for a further 2 1/2
to 4 minutes, until the surface is "set" and it's clear
there will be no more bubbles popping! (At this stage
you can help the final bubbles pop with a skewer!)
Remove rings (you might need to run knife around to
loosen).
Then flip and cook the other side for 20 to 30 seconds
for a blush of colour.
Transfer to write rack (golden side down) and fully
cool.
Can be eaten once cool, but it's even better the next
day.
Provided by: Warburtons, the UK's biggest commercial
crumpet maker.
RECIPE FROM:
https://www.recipetineats.com
Uncle Dirty Dave's Archives
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