What are you cooking or baking today?

Eupher said:
Adopted her from an avian rescue organization out of Kansas City about 6 years ago. Best we can tell, she's about 18 years old. Greys generally live to about 50 years (in captivity) though the two previous greys we had died much younger than that (freak accident for one, and an unknown cause for the other).

To answer the expected question, Jackie was not properly socialized with humans when she was a baby. That means she is far more skittish than the two other greys we had. She does not know that she can fly, though she has all of her flight feathers. She does not talk, though she tries to say her name. I've taught her a couple of recognizable whistles, which she uses to get my attention. In short, she's a "special needs" bird.
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And you are doing your very best. Thank you. Please keep the work up. Have you tried using an old iPad or such with video and audio of Greys?
No birds here but Izzi&Buzz I is most definitely special needs. Main Coon Cat who weight two pounds when she showed up and went into to heat three weeks later. Girl has a set of lungs! Keeping her around ten pounds is a daily challenge. She discovered her vocabulary after her two house mates left us. It is a breed thing. She actually has set sounds for specific needs.
 

Making bread again today. I'm not much of a baker have have baked very a few loaves without a bread machine. I do not want to knead and not gonna spend almost $300. or even $200. on a mixer just to have dough hooks.

So, I've used a sticky-dough, no knead mix. Last loaf was in a hot Dutch oven, in the oven and was good rustic style, but very hard for me to cut. So I want to toss the rest of it.

This time, I used the same mix, but put it in 2 loaf pans like regular bread. I bet I didn't make enough for 2 loaves, now that I think about it. The pans I used are Pyrex and a bit smaller than metal pans. We'll see.....
 

RadishRose said:
Making bread again today. I'm not much of a baker have have baked very a few loaves without a bread machine. I do not want to knead and not gonna spend almost $300. or even $200. on a mixer just to have dough hooks.

So, I've used a sticky-dough, no knead mix. Last loaf was in a hot Dutch oven, in the oven and was good rustic style, but very hard for me to cut. So I want to toss the rest of it.

This time, I used the same mix, but put it in 2 loaf pans like regular bread. I bet I didn't make enough for 2 loaves, now that I think about it. The pans I used are Pyrex and a bit smaller than metal pans. We'll see.....
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You may want to adjust your temperature. Go down to 425F for the covered period and 25 minutes only. Uncovered 12 minutes. It bakes fine on a cookie sheet.
Slice your loaf in half then slice from the short side.
 
Twostep said:
You may want to adjust your temperature. Go down to 425F for the covered period and 25 minutes only. Uncovered 12 minutes. It bakes fine on a cookie sheet.
Slice your loaf in half then slice from the short side.
Click to expand...
Thanks for the advice, @Twostep ! Next time I use the Dutch oven, I'll do that. 🌹

Today's endeavor gave me 2 very small loaves..... too small, as I feared. But tastes good, crispy crust, not too hard with a lighter crumb. I'll just make little sandwiches and toasts.
 
RadishRose said:
Thanks for the advice, @Twostep ! Next time I use the Dutch oven, I'll do that. 🌹

Today's endeavor gave me 2 very small loaves..... too small, as I feared. But tastes good, crispy crust, not too hard with a lighter crumb. I'll just make little sandwiches and toasts.
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When your second rise is over bring the hot pot to the stove, take the like off, DRY towels, plop your dough onto a piece of parchment paper a bit longer than covering pot floor and sides. A lot easier to remove from the hot pot.
I have the scars to please fresh towels or what you use every time you move pot and/or lid.
 
Twostep said:
When your second rise is over bring the hot pot to the stove, take the like off, DRY towels, plop your dough onto a piece of parchment paper a bit longer than covering pot floor and sides. A lot easier to remove from the hot pot.
I have the scars to please fresh towels or what you use every time you move pot and/or lid.
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I did that the last time, with the parchment, but I used pot holders. Thanks.

Ouch about your scars!
 
Twostep said:
And you are doing your very best. Thank you. Please keep the work up. Have you tried using an old iPad or such with video and audio of Greys?
No birds here but Izzi&Buzz I is most definitely special needs. Main Coon Cat who weight two pounds when she showed up and went into to heat three weeks later. Girl has a set of lungs! Keeping her around ten pounds is a daily challenge. She discovered her vocabulary after her two house mates left us. It is a breed thing. She actually has set sounds for specific needs.
Click to expand...
the only video I have is of Phoebe, done maybe 6-7 years ago. Got her as a newly-weaned fledgling and she was a talker! She was the 2nd grey I had that died of an unknown condition due to an incompetent "avian" vet, but that's a very sore spot with me.

This video is unedited (I didn't have the software, then or now), so there are some "blank" spots. But Phoebe went through pretty much her entire vocabulary.

 
I have two chunks of pork loin. Thinking about making a fried rice with onions, celery, bell pepper, sweet pepper and egg with one of them, diced in chunks. Probably throw the other one on the grill.
 
I got a can of corned beef at the senior center recently. It made me think of a recipe my mom made which she called 'corned beef and cabbage bundles'. She would slice the corned beef and place slices in a piece of foil and spoon coleslaw mix (without dressing) over them, make bundles out of the foil and bake them. I hedged on this elaborate method by just heating everything together in a glass baking dish. End result - about the same. It's edible, but not something I would take to a potluck supper.

CB&C.jpg
 
RadishRose said:
Making bread again today. I'm not much of a baker have have baked very a few loaves without a bread machine. I do not want to knead and not gonna spend almost $300. or even $200. on a mixer just to have dough hooks.

So, I've used a sticky-dough, no knead mix. Last loaf was in a hot Dutch oven, in the oven and was good rustic style, but very hard for me to cut. So I want to toss the rest of it.

This time, I used the same mix, but put it in 2 loaf pans like regular bread. I bet I didn't make enough for 2 loaves, now that I think about it. The pans I used are Pyrex and a bit smaller than metal pans. We'll see.....
Click to expand...
My no-knead recipe...

In a bowl:
2 cups flour (any except self-rising) and one teaspoon of each: salt, sugar or honey, and dry yeast

Mix that up good and add 1 cup water or milk that's 98-100 degrees F

Stir with a fork til everything's well combined. Only takes a few minutes.
Cover and let it rise for 2hrs, then sort of poke the dough down and scrape it off the sides and dump it into a greased oven-safe baking dish, bowl or loaf pan.
(this is where I sprinkle the top with poppy seeds, or 5-minute oats if I used honey instead of sugar)

Cover that and let it rise for 30 minutes, then bake it at 350 for 30-35 minutes.

This makes a small loaf, but try doubling it. I never have, but it might work.

It's super easy to make and really yummy. It has hearty, old-fashioned texture, but the crust is tender, and you can add seeds, whole grains, finely chopped nuts, or dried fruit if you want...ones that don't get rock-hard when you bake them.
 
My mom used to make this dish where she put some pork chops in a baking dish (rectangle), poured a large can of pork&beans over it, and baked it for about 45min, I'm guessing.

Anybody else's mom make this?

Anyway, that's what's in the oven right now. It's simple but I hope I did right....I mean, I don't know if she seasoned the meat first, or seared it, or whatever. I just laid mine in there as is.

Mom didn't eat it because she didn't eat pork, but we all loved it.
 
@Murrmurr that sounds good. Let us know how it came out. I'm always looking for something quick to do with pork & we like baked beans here.

MIL used to make a dish with pork steaks using box stuffing mix. You brown pork steaks in a skillet along with onions. Once pork is browned, set it aside & use the same pan to make a box of stuffing according to the directions & add a 16-ou can of creamed corn when you stir in the crumbs. Once that is mixed together lay the pork on top pushing them into the dressing mix & cover with foil. Bake it at 350 until done.
 
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