Culinary, Arts, Thread.

[Behr]

 

[VolNExile]

Healing nicely!

My abrasions are on my palms. Just minor road rash, but all those little nerve endings are waving around and screaming. Didn't bleed much at all, so nothing really to put neosporin on.

The skin on my knees is scraped too, but my jeans didn't tear at all, which is nice, as they're new.

Neosporin for my pride, though, that would be handy.

 

[joevol33]

My turn today. Walking along, fat, dumb, and happy, looking at the leaves and figuring which were sugar maple and which were red, glanced at the buckle in the sidewalk and the asphalt blob bridging it, and didn't quite lift my right foot high enough to clear it.

Mild abrasions to hands and knees and some very angry muscles in my left trunk and side from the sudden stop as my left hand hit the pavement, taking most of my weight. My pride is hurt more than anything. Fortunately no one saw me and ran out to rescue the Old Lady Who Fell.

Yay for naprosyn and a nice Italian vin soave. Tomorrow morning might be interesting tho.

Glad you're okay

 

[hmanvolfan]

Dang, you old people need to be more careful.

 

[VolNExile]

As my husband said, we’re killing ourselves to be healthy! (He concussed himself a few years ago on a neighborhood bike trail.)

 

[508mikey]

 

[VolNExile]

@Behr

Is there a handy rule of thumb for converting the weight of dried mushrooms to fresh, once they’re reconstituted? Please say it doesn’t vary by type of mushroom.

One site said 10-1 (10 oz fresh to 1 oz dried), and another said 1 lb fresh to 3 oz dried, so about 5-1, and I don’t necessarily believe either of them.

I’m more concerned with flavor (not too rich/ mushroomy, but not too weak) than volume (don’t much care about the amount of chopped-up mushrooms). I’m tackling mushroom risotto with black truffle oil finish (waiting on Amazon), and other than cremini and oyster mushrooms*, I don’t have a lot of fresh options.

I’ll be reconstituting in chicken stock, if that’s relevant. TIA
—going with this, unless you have one you like better: Pressure Cooker Mushroom Risotto Recipe

*oh, and shiitake

 

[NorCalVol67]

I love Shrooms.

And Mushrooms.

 

[VolNExile]

I love Shrooms.

And Mushrooms.

In three years, if the Scheduling Gods smile and I don’t poop out, and we’re both still alive and functioning, I should be taking Mycology. I’ll let you know what I find out.

 

[Behr]

@Behr

Is there a handy rule of thumb for converting the weight of dried mushrooms to fresh, once they’re reconstituted? Please say it doesn’t vary by type of mushroom.

One site said 10-1 (10 oz fresh to 1 oz dried), and another said 1 lb fresh to 3 oz dried, so about 5-1, and I don’t necessarily believe either of them.

I’m more concerned with flavor (not too rich/ mushroomy, but not too weak) than volume (don’t much care about the amount of chopped-up mushrooms). I’m tackling mushroom risotto with black truffle oil finish (waiting on Amazon), and other than cremini and oyster mushrooms, I don’t have a lot of fresh options.

I’ll be reconstituting in chicken stock, if that’s relevant. TIA View attachment 507246
—going with this, unless you have one you like better: Pressure Cooker Mushroom Risotto Recipe

3 Oz to a lb is the rule of thumb. That's usually enough and have some left.

 

[VolNExile]

3 Oz to a lb is the rule of thumb. That's usually enough and have some left.

 

[joevol33]

I bought pizza, didn't want mom to cook after that firewood. They like thin crust, first I've had from pizza hut in years. I'd forgotten how good it was.

 

[CubsFanTN]

I bought pizza, didn't want mom to cook after that firewood. They like thin crust, first I've had from pizza hut in years. I'd forgotten how good it was.

I'm honestly glad we are just outside Pizza Hut's delivery area. I could eat a thin-and-crispy cheese pizza every day.

 

[hmanvolfan]

Thin and crispy pizzas are my favorite crust type.

 

[hmanvolfan]

Crescent roll dogs with Colby Jack cheese.

 

[Behr]

Crescent roll dogs with Colby Jack cheese.

View attachment 508264

Awesome. Need to dip them in a garlic and onion aioli.

 

[hmanvolfan]

Awesome. Need to dip them in a garlic and onion aioli.

Settled for ketchup and mustard

 

[508mikey]

 

[Behr]

Settled for ketchup and mustard

Of course.

 

[volfanbill]

@Behr

My pulse ox stats still aren’t good, I’m still not worried though, but… this was the best all around night of sleep I’ve had in some time. I rarely get over 30 minutes deep sleep for reference

 

[VolunteerHillbilly]

This is the kind of breakfast for someone who has to pull an iron plow through an acre of limestone to plant their tobacco allotment. For anyone else, it's a cardiac arrest waiting to happen.

 

[GordonC]

This is the kind of breakfast for someone who has to pull an iron plow through an acre of limestone to plant their tobacco allotment. For anyone else, it's a cardiac arrest waiting to happen.

It's what's for dinner.

 

[malinoisvol]

This is the kind of breakfast for someone who has to pull an iron plow through an acre of limestone to plant their tobacco allotment. For anyone else, it's a cardiac arrest waiting to happen.

I call that "The Tranquilizer".

 

[malinoisvol]

This is the kind of breakfast for someone who has to pull an iron plow through an acre of limestone to plant their tobacco allotment. For anyone else, it's a cardiac arrest waiting to happen.

Gotta crumble some of that sausage into the gravy. Her biscuits looked like they came from a can. They got to be homemade buttermilk biscuits.

 

[82_VOL_83]

Gotta crumble some of that sausage into the gravy. Her biscuits looked like they came from a can. They got to be homemade buttermilk biscuits.

Mal, I think I may give those biscuits a try. They are two ingredient biscuits. I saw another video on them. Make with heavy cream and self rising flour. 2 cups flour, 1.5 cups heavy cream. The video I saw, she rubbed the tops with some heavy cream before she put them in the oven.