Daniel Delaney of The Hungry Pedaler and Vendr TV joins us to talk about apple butter and pie crusts, Maritime Donairs, and we discuss Anne Raver's NY Times article about using newspaper to smother weeds in a new garden bed, and where one can buy cheese curds.
our song of the week is How Far, Jamison Young's website is JamYoung.net
Jozi's post on Maritime Donairs is here
Jozi
Nice show guys. Love the pictures of the cheese. I hope you get a chance to try the donair recipe. It's really yummy!
Monica
Hey Guys,
My first Blog post on the viewer forum was about Lasagna Gardening, which is like what Anna Raver is talking about. It totally works, and I've used it several times.
Mike, Monday Morning Monica was very mad at Friday Night Monica for neglecting to put gas in the car.
This episode was very funny! Thanks for doing it.
Ps. How did Daniel Delaney's apple butter turn out?
Steve
Regarding the Baking Stones, I also found out after I broke my first one is to allow them to come up to temp along with the oven, rather than placing them in the hot oven. Several Manufacturers told me the same thing.
Entertaining Episode - In the Head of Mike!
Kari
Hi,
First, apple butter, skip the peeling, slice the apples in half, stick them in a baking pan, and put them in the oven at 300 degrees f, for an hour. Put them through a food mill, it will separate the seeds and skins, and spit apple puree out the other side. I use the same food mill that I use for tomatoes. Nothing too fancy. Put the puree back in the baker, add some cinnamon, nutmeg, and allspice then put it back in the oven. Let it cook for a couple more hours. Every hour or so, stir it around. When it's the consistency you want it, you can put in in jars and can it (10 minutes) or stick it in the fridge if you'll use it within about 2 weeks, or you can put it in bags and freeze it until you need it. Seriously, easy peasy. It's a no-brainer, and absolutely delicious. Speaking of delicious... pie crust. Another easy recipe, but never fails.... I use the america's test kitchen recipe that includes vodka. They go through the science about how it adds moisture so that you can deal with the dough without it cracking and being a nuisance to deal with. It's the best recipe I've ever used for pie crust....and I've tried quite a few. If you're not a subscriber to America's test kitchen, you can find it here...
http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html
Ps....mache is said just like mosh as in mosh pit. Elliot Coleman talks about it in his book a lot. I live in PA and it will grow all winter here.
Have a great week!
Opit
like your vid. when you apply your powder sugar try to take your inner cover off then give them colpue puffs then put a piece of window screen on the deep then dump your powder sugar on the screen then spread it around with your bee brush. (gets much evenly spread)