Ross's Maryland Bakery

ssorllih · Post by **ssorllih** » Mon Nov 04, 2013 14:39

Yes they are also pinwheels here. I have standing orders to make certain that there are always a supply in the freezer. Those dinner rolls are rather fun to eat as the layers peel easily apart.

sawhorseray · Post by **sawhorseray** » Mon Nov 04, 2013 18:52

Thanks to Ross' guidance I make fresh rolls of some kind just about every other day now. I have found that the "fast rising" yeast seems to give me a bit lighter finished product. Maybe now that I'm mixing the yeast with the warm water and a cup of flour and letting it stand for 15 minutes helps, I don't know. Fresh rolls and pizza will have me back on a diet soon! RAY

crustyo44 · Post by **crustyo44** » Mon Nov 04, 2013 20:36

Ray,
I will be blaming Ross when I get a potbelly.
Cheers,
Jan

ssorllih · Post by **ssorllih** » Mon Nov 04, 2013 22:14

You know that you have done it right when it always tastes like more.

sawhorseray · Post by **sawhorseray** » Tue Nov 05, 2013 07:17

There's always more to be made of it! Stale rolls can be lightly toasted and seasoned, tossed into the blender, mixed with a bit of flour, used to make pan-fried chicken. Boneless skinless chicken thighs soaked in ice-water, no egg-wash, then breaded and pan-fried in olive oil. Same thighs I make sausage from at 99≠lb after I skin and debone them, fat goes to the Boo. There's no more buying bread crumbs from the market, what a waste. RAY

ssorllih · Post by **ssorllih** » Tue Nov 05, 2013 14:59

Ray that fried chicken tastes so good my eyes are watering. When you finish grinding the last of the meat run some stall bread through the grinder to push the last of the meat through.

Cabonaia · Post by **Cabonaia** » Tue Nov 05, 2013 16:37

Ray, you really know how to fry chicken - that picture is just killing me!

Sadly, the "Wheat Belly" craze has hit my house, and anything I make with wheat will be turned down. Wheat in any form is the new great evil. I feel so alone!

sawhorseray · Post by **sawhorseray** » Tue Nov 05, 2013 17:35

Cabonaia wrote:Ray, you really know how to fry chicken - that picture is just killing me!

Sadly, the "Wheat Belly" craze has hit my house, and anything I make with wheat will be turned down. Wheat in any form is the new great evil. I feel so alone!

Hang in there Cab, they'll get over it soon enough. It's only a matter of time before the craving for a real burger on a bun or a plate of pasta will be too much for them to resist. RAY

ssorllih · Post by **ssorllih** » Tue Nov 05, 2013 21:35

Make the best looking small batches of everything wheat and don't offer any. If they start to complain just reminder them that they said they didn't like it.

Cabonaia · Post by **Cabonaia** » Wed Nov 06, 2013 00:12

Ross you are even more evil than I thought. And the fact that you are 75 and still alive after eating all that wheat only proves that...well...it proves something bad about wheat. Because everything does!

ssorllih · Post by **ssorllih** » Wed Nov 06, 2013 02:17

ROFL

sawhorseray · Post by **sawhorseray** » Wed Nov 06, 2013 18:44

ssorllih wrote:Make the best looking small batches of everything wheat and don't offer any. If they start to complain just reminder them that they said they didn't like it.

Absolutely brilliant! RAY

ssorllih · Post by **ssorllih** » Fri Nov 08, 2013 02:12

Pork pie for supper tonight and for lunch tomorrow and for who knows how long.

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One potato, carrot, onion, stalk of celery, two handfuls of frozen green beans 8 ounces of roast pork cut into dice. Cook the roots in stock, drain them and save the stock, put the dripping from the roast in the pan and add fat as needed and sauté the onion and celery add flour for thickening add the reserved stock season as you like, add the roots and the meat cook until the stock is thickened. Line a 10 inch pie plate with crust, add a top crust, bake 400 °F 30 minutes until bubbly.

crustyo44 · Post by **crustyo44** » Fri Nov 08, 2013 20:21

Ross,
Matter of fact, I am going to make this tonight, I have all the ingredients in the fridge.
It looks great.
Cheers Mate,
Jan.

Chuckwagon · Post by **Chuckwagon** » Fri Nov 08, 2013 23:08

It looks great Ross! Any special spices in it?

Ross's Maryland Bakery

On using leftovers