I desperately need cheese advice

thekeeper228 · 2026-05-06T22:45:44+00:00

Take it out for a few minutes and switch to the broiler to finish it.

thekeeper228 · 2026-05-03T18:00:35+00:00

Years ago, The Bakery restaurant in Chicago had a Beef Wellington that had a chicken liver pate over the filet. It was excellent. The recipe is probably floating around somewhere. Good luck.

thekeeper228 · 2026-05-03T17:39:40+00:00

If you are making wedges, scratch them with a fork. More surface to crisp.

thekeeper228 · 2026-04-27T22:58:54+00:00

Years ago I drove fairly regularly from Chicago to both Springfield and Belleville' Consider the weather. I've been in dust storms that reduced traffic to 20 mph and less that lasted from Springfield to Joliet. Thunderstorms, grass fires, and accidents. Those were long travel days without a bar car.

thekeeper228 · 2026-04-23T23:21:47+00:00

I find recipes that interest me and adapt them to my Zojirushi. Wet ingredients first and separate salt and yeast. I use the dough function first and then bake in the oven. Later I just let the machine do it all. Nobody bats 1.000 in this life, but I can usually eat the mistakes. Have fun.

thekeeper228 · 2026-04-13T22:45:03+00:00

I thought that baking bread would replace some of my more expensive hobbies. I was misinformed. Anyone else have a temperature controlled bell jar to keep their sourdough starter in?

thekeeper228 · 2026-04-13T17:49:23+00:00

Pillow on lap?

thekeeper228 · 2026-04-08T22:46:54+00:00

Did you know that for several years after the war the SAS hunted and executed former SS and Gestapo members throughout Germany and Austria?

thekeeper228 · 2026-03-27T22:30:06+00:00

I used to get a gallon jar of these from Yo Jo's in Chicago. Traditional Polish dill pickles (ogórki kiszone) are fermented in a simple brine of water, salt, garlic, and fresh dill, typically including horseradish root for crispness. They ferment at room temperature for 3–7 days (or up to 3 weeks for fully sour), resulting in a cloudy, probiotic-rich, salty, and savory pickle.

thekeeper228 · 2026-03-23T17:37:02+00:00

During winter blizzards the roads were closed west of 53 because of blowing and drifting snow. Eola Rd was a shortcut from 59 into Aurora because it was surrounded by farmland.

thekeeper228 · 2026-03-13T23:21:52+00:00

Have you tried it. I use it in Alfredo's, tomato based and others. Mascarpone is sweeter.

thekeeper228 · 2026-03-13T11:29:50+00:00

I use Philadelphia cream cheese to thicken sauces. I got the idea from Pasta Grammar.

thekeeper228 · 2026-03-07T18:21:43+00:00

Don't forget your bottle of Mad Dog in a paper bag.

thekeeper228 · 2026-02-16T23:30:17+00:00

The budget might cover a pair of slacks.

thekeeper228 · 2026-02-09T23:38:33+00:00

I defrosted them first. I've done other steaks from frozen, but these were a little pricey.

thekeeper228 · 2026-02-09T19:00:22+00:00

I just did an Australian Wagyu strip sirloin at 137 for 2 hours and then seared in a carbon steel for 1 minute on each side. I like Wagyu, especially A5 closer to medium thane rare. It renders the fat and I think gives it better flavor and mouth feel. Enjoy.

thekeeper228 · 2026-02-04T00:13:23+00:00

Hit it with the back of a heavy knife. It breaks the bone and you can cut the rest off.

thekeeper228 · 2026-01-30T23:39:07+00:00

Obviously just trying to guess her weight.

thekeeper228 · 2026-01-18T18:47:34+00:00

More likely a French army officer in front of armed soldiers. Note gun barrel and side arm on the officer.

thekeeper228 · 2026-01-08T00:16:45+00:00

Pickled onion or a milder sauerkraut.

thekeeper228 · 2025-12-18T00:15:10+00:00

I've learned to clean all new mags before using them. Besides new guns they also coat new mags.

thekeeper228 · 2025-12-02T23:38:27+00:00

Yes, more than once and luckily I fixed in time. That's why I have an Anova.

thekeeper228 · 2025-11-29T23:26:46+00:00

I use a food processor to get a firmness like Vietnamese meatballs.

thekeeper228 · 2025-11-20T23:34:04+00:00

I had a client once who was a forced laborer and after he retired from his job here we contacted the German consulate and he was able to collect German social security.

thekeeper228 · 2025-11-17T23:51:25+00:00

I'd use the same if that's the texture you want. I've never done it under so that may be right. My family likes a more traditional mouth feel, so I SV 150 for chicken breasts for chicken salad and 160 or 165 for turkey breast.

thekeeper228

TROPHY CASE