What did you cook or eat today (May 2020)?

TastyReuben said:
The fruit wines from this particular winery are blends of whatever fruit they're using along with grapes.

Right now, we've got blueberry, cranberry, cranberry gluhwein, cherry, and peach in the fruit wines, along with bottles of Riesling, gewurtztraminer, Mai wine, and a couple of other German-style wines. That's what grows locally around here, grapes that are typically used in German-style wines.
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Is this "particular winery" Boone's Farm?

Sorry, I couldn't resist. I'll go to my corner, now. :oops:

CD
 
TastyReuben said:
The fruit wines from this particular winery are blends of whatever fruit they're using along with grapes.

Right now, we've got blueberry, cranberry, cranberry gluhwein, cherry, and peach in the fruit wines, along with bottles of Riesling, gewurtztraminer, Mai wine, and a couple of other German-style wines. That's what grows locally around here, grapes that are typically used in German-style wines.
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Now I'm confused,lol

Russ
 
I've finally established why I've been having so many issues with making bread... especially with bread getting up and leaving the breadmaker out it's own accord.

My old breadmaker has been having issues, so my mum asked the vicar's wife if her op (charity) shop had any. She didn't but she put out an SOS in the charity newsletter and someone handed in a brand-new unused breadmaker. If it was possible to actually purchase one (there are literally none available in Australia for sale at all and Breville are not getting anymore into the country until after the 24th of this month), it would be a current model!

So I ran a test this morning, after reading the handbook... I checked at 10 minutes and sure enough my dough (correct for my old breadmaker) was too wet and needed a tad more floor added (2 dessertspoons slightly heaped) and because of the different shaped loaf tin, it cooked for longer... but this is the first loaf... I'll cut into it tomorrow.

40671


Granary and rye mixture.
(Life is still too busy to be making it by hand currently. I'm still juggling 3 other adults in the house instead of a normally empty house)

And the reason I need so little yeast, have had to cut overall cooking times down (mostly on the proving side) and so on... it's the altitude I live at.
A little bit of info have it away, cooking at altitude was the title, and that's 900m or above. I'm guessing the 870m I live at probably applies. Outs first suggestion is 25% less yeast... 2nd, more salt, 3rd less water and so on...
 
TastyReuben said:
The green apple relish is just green apple, garlic, lemon juice and zest, and rosemary, sage, and mint, though I didn't have mint, so I used basil.
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That is a very pretty sauce. How do you prep and cook the apple?

The pork looks delicious. I virtually never cook anything like this any more as it would provide far too much food for the two of us and we'd be living off it for days! In fact, I can't even remember the last time I cooked any meat other than chicken, slices of bacon and sausages.
 
caseydog said:
Is this "particular winery" Boone's Farm?

Sorry, I couldn't resist. I'll go to my corner, now. :oops:

CD
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No Boone's Farm! :laugh: Here are the two wineries we order from:

Winzerwald Winery
| Breitenbach Wine Cellars

We actually prefer the wines from Breitenbach, but after two sorrowful customer service experiences, we moved on to Winzerwald.

morning glory said:
That is a very pretty sauce. How do you prep and cook the apple?
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Very simple to do - into the food processor with all the ingredients except the olive oil, pulse it about 10 times, then add the oil, then pulse it until it's the consistency you prefer (about five more times for what I have in the picture).
 
TastyReuben said:
Very simple to do - into the food processor with all the ingredients except the olive oil, pulse it about 10 times, then add the oil, then pulse it until it's the consistency you prefer (about five more times for what I have in the picture).
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So it raw apple chopped up? You didn't mention oil before...
 
morning glory said:
So it raw apple chopped up? You didn't mention oil before...
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Yes, it's like a relish. There are probably a few things I didn't mention, as I was just going from memory. I had to go look it up again this morning to answer your previous question. :)

If you'd like the recipe, I can post it up proper. Just let me know.
 
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