Text 1819, 229 rader
Skriven 2013-06-27 08:34:00 av Dave Drum (67895.cooking)
Kommentar till text 1755 av MICHAEL LOO (1:123/140)
Ärende: Groceries
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-
DD> The only Califunky store I have been in on either end of the list is
DD> Ralph's. MEH
ML> Likewise. What can one expect from a rebranded Kroger?
DD> I don't think they were a part of Kroger when I lived in SunnySoCal.
ML> Okay, what can one expect from a rebranded Food 4 Less?
OK, I did some digging with Der Bingle - and Ralph's was got by Freddy Kroger
(snicker) when he took over Fred Meyer in 1999 - which had glommed Ralph's in
1997. Food 4 Less is a warehouse-style store and nothing to do with Ralph's
other than both are *currently* under the Kroger banner. So, Ralph's was not
affiliated with anyone other than Ralph's Grocery Company when I lived way out
west.
DD> But, entropy always increases.
ML> You're always generalizing ...
Never been promoted that high. But, you paint with a broad brush ....
DD> There are other Ralph's, too. Bv)=
DD> Title: Crockpot Bacon Cheese Potatoes
DD> Ralph's Supermarket, Gonzales, LA
ML> I think I might have been at one of these in BTR when I was
ML> visiting a friend from RIME Cuisine. Not impressed, though I
ML> admit keeping cleanliness in that climate is an almost
ML> insuperable task.
Like grilling out in NYC. You have to keep vacuuming the meat.
-=> Nancy Backus said to Dave Drum <=-
DD> I was discussing the move with my friend, Dennis, last night and he
DD> began complaining about the quality of ALDI's canned vegetables. I find
DD> the ALDI canned veggies about on a par with Del Monte, Libby's, etc. -
DD> IOW, not all that great.
NB> I'm afraid I tend to parody the Libby's ad... when it says Libby's
NB> Libby's Libby's on the label label label, you will hate it hate it
NB> hate it on your table table table, it says Libby's Libby's Libby's on
NB> the label label label... (G)
<character story snipped>
DD> So I said, "Listen to your silly self, we're
DD> talking canned here. Not fresh or even frozen." Then I asked him if he
DD> understood how food is factory canned ... which he didn't have a clew.
DD> I dunno how he managed to get past 70 years old without knowing that.
ML> There isn't such a thing as a good canned vegetable. But some
ML> bad canned vegetables are much worse than others. Protein foods
ML> can can nicely, though.
Other than beans (pinto, black, etc.) which sort of need the processes used in
canning them to be soft enough to eat straight-away. But, not green beans. And
certainly not peas.
I just did a quick review of my cabinets - and I have four cans of Del Monte
spinach which I grabbed on a close-out for 10c/can and which will wind up in a
tomato Florentine soup. And some Red Gold diced tomatoes w/chilies which is
destined for pico de gallo/salsa or similar. Red Gold tomatoes are the acme of
tomato canning ... unlike Del Monte (ugh) or Hunt's (not so ugh but not good).
And a can of Libby's Pumpkin destined for a pumpkin-pecan pie when I get
inspired again.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apple Cider Sufganiyot w/Salted Caramel PT 1
Categories: Snacks, Breads, Herbs, Fruits, Dairy
Yield: 35 doughnuts
MMMMM------------------------DOUGHNUTS------------------------------
2 3/4 c All-purpose flour; + more
- for rolling out dough
1 ts Ground cinnamon
1/2 ts Fine salt
1/8 ts Fresh grated nutmeg
Vegetable oil; to coat bowl
1/4 oz Pkt active dry yeast
1/4 c + 1 ts granulated sugar
3/4 c Apple cider
2 lg Egg yolks
1 tb Apple butter
1 ts Vanilla extract
1 tb unsalted butter; in 4 pieces
- room temp
MMMMM----------------------CARAMEL FILLING--------------------------
1 c Granulated sugar
1/4 c Water
1/4 ts + 1/8 ts fine salt
1/3 c Heavy cream
1 ts Vanilla extract
MMMMM--------------------------FINISH-------------------------------
2 qt Vegetable oil
1/2 c Granulated sugar
MMMMM---------------------SPECIAL EQUIPMENT-------------------------
2 1/2 Inch round cutter
Candy/fat thermometer
12 Inch - 18" pastry bag fitted
- with a 1/4" round tip
DOUGHNUTS: Place 2 1/2 cups of flour, the cinnamon, salt
and nutmeg in a large bowl and whisk to aerate and
combine; set aside. Coat a second large bowl with
vegetable oil; set aside.
Place the yeast and 1 teaspoon of the sugar in a medium
bowl. Heat 1/2 cup of the apple cider until warm,
110øF/43øC. Add to the yeast and sugar and stir to
combine. Let sit until the mixture is foaming, about 5
minutes.
Add the remaining 1/4 cup sugar, remaining 1/4 cup apple
cider, egg yolks, apple butter and vanilla to the yeast
mixture and whisk to combine. Add this mixture to the
reserved flour mixture and stir with a wooden spoon until
the dough comes together and begins to form a ball.
Transfer the dough to a lightly-floured work surface.
Scatter the butter pieces over the dough and knead until
the butter is fully incorporated and the dough is smooth,
shiny and elastic, about 6 to 8 minutes. Add up to 1/4 cup
of additional flour as needed if the dough is sticky. Form
the dough into a ball, place it in the oiled bowl and turn
to coat it in the oil. Cover the bowl with plastic wrap or
a damp towel and let the dough rise in a warm place until
doubled in size, about 2 hours. Meanwhile, make the
filling.
CARAMEL FILLING: Combine the sugar, water and salt in a
medium saucepan and bring to a boil over medium heat,
stirring often until the sugar has completely dissolved.
Continue to boil, swirling the pan occasionally (but not
stirring), until the mixture turns a deep amber color,
about 10 to 15 minutes.
Remove the pan from the heat, carefully pour in the cream
and vanilla (the mixture will bubble up and steam), and
stir until evenly combined. Transfer to a medium
heat-proof bowl and let the caramel cool at room
temperature, uncovered, for about 30 minutes before using.
TO FINISH: Line a baking sheet with parchment paper; set
aside. Punch down the dough, transfer it to a lightly
floured work surface and roll it out until it's about 1/4"
thick. Using a 2 1/2" round cutter, stamp out as many
dough rounds as possible and place them on the prepared
baking sheet about 1/4" apart. Gather the dough scraps
into a ball and roll out and cut again. Discard any
remaining dough scraps.
CONTINUED IN PT 2
Recipe From Chow.com
From: http://www.kroger.com
Uncle Dirty Dave's Archives
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Apple Cider Sufganiyot w/Salted Caramel PT 2
Categories: Snacks, Breads, Herbs, Fruits, Dairy
Yield: 35 doughnuts
Directions Continue
Cover the dough rounds loosely with plastic wrap or a damp
towel. Let rise in a warm place until puffy and about 1/2"
thick, about 30 minutes.
Place the oil in a Dutch oven or a large, heavy-bottomed
pot and set over medium heat until the temperature reaches
365øF/185øC on a candy/fat thermometer. Meanwhile, fit a
wire rack over a second baking sheet; set aside. Place the
sugar in a large bowl; set aside. Transfer the caramel to
a piping bag fitted with a 1/4" round tip; set aside.
When the oil is ready, add 4 of the dough rounds and fry
until golden brown, flipping halfway through, about 2
minutes total. (If air bubbles appear in the doughnuts,
pierce them with the tip of a paring knife.) Remove the
doughnuts with a slotted spoon and place on wire rack. Add
4 more dough rounds to the oil. While these dough rounds
are frying, use tongs to transfer the first 4 hot
doughnuts to the bowl of sugar. Toss to coat in the sugar,
then return to the wire rack. Repeat frying and
sugarcoating the remaining dough rounds.
When the doughnuts are cool enough to handle, use a paring
knife to puncture the side of each to form a pocket in the
center. Place the tip of the piping bag into the pocket
and pipe about 1 heaping teaspoon of caramel inside. Serve
warm or at room temperature.
NOTE: The dough can made be in a stand mixer fitted with a
hook attachment if you prefer. Place the yeast and sugar
in the stand mixer bowl and proceed with the recipe,
mixing at medium speed until the dough comes together and
forms a ball that is smooth, shiny and elastic, about 5
minutes.
When deep-frying the doughnuts, make sure the oil stays at
a constant temperature, adjusting your stove's heat as
necessary.
Makes 34 to 36 doughnuts.
Recipe From Chow.com
From: http://www.kroger.com
Uncle Dirty Dave's Archives
MMMMM
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