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  1. Past hour
  2. Today's lunch was a veggie pizza al taglio. Crust recipe from Marc Vetri's Mastering Pizza. 20% whole grain, stone ground spelt flour, 20% Italian 00 pizza flour and 60% Gold Medal bread flour. The spelt was an intentional experiment, the Italian flour was only added because I ran out of bread flour and it was Gold Medal only because the store was out of King Arthur bread flour. Thanks to @Duvel for posting the link to the video up thread. I practiced the over-the-arm dough transfer shown in the video with a towel first and it worked like a charm with the dough. Much better than the way I had been doing it. Toppings: tomato sauce (passata + salt and a little olive oil), gold cherry tomatoes, red and green bell peppers, mushrooms, kalamata olives, red onion, mozzarella & a little Parm. More mozz was added at the half way point.
  3. I'd use the water level scale marked "sushi" on my Zojirushi.
  4. Yesterday
  5. blue_dolphin

    Lunch 2019

    Veggie pizza al taglio
  6. packaged mushrooms are always spotted with compost. I wash then dry with a paper towel. They don’t appear to absorb much water. They give up lots of water when cooked no matter if you wash or don’t
  7. The Apple Chips turned out to be more trouble than the dehydrated slices and so I've turned back to making the slices. I was wondering how on earth we were going to eat all those apple slices when the problem was suddenly solved. I began to give away bags of them. To the garage guys, to the vet techs. The response has been overwhelming. Folks just LOVE them. I shall give away more. And to my great surprise, the garage owner, a somewhat laconic type, phoned me this evening to find out how to make them. And one of the vet techs is trying to keep her weight down and thinks they are wonderful. A new gift to give. Hooray!
  8. Looks like mold to me.
  9. I'd be interested to learn who first came up with the idea. Probably someone living far from open water. Different seas have different degrees of salinity.* The Mediterranean Sea is 38 g/kg. The Baltic Sea is 10 g/kg. The Dead Sea is 337 g/kg. The rule is stupid. Not to be taken littorally. It simply means salt your pasta water. *https://en.wikipedia.org/wiki/List_of_bodies_of_water_by_salinity
  10. Thank you. The plate was a thrift store find.
  11. What odd way to name a chocolate. Perhaps a warning to pet owners?
  12. Looks good to me. And I love your plate.
  13. no doubt there will be frowns of disapproval at my dinner of spam and baby bok choy but I have reached an age now where I don’t give a damn. It was quick, it was tasty and I got to enjoy my new toy again. and a little chutney on the side because I can.
  14. I buy a 4 liter bag of milk that would last 5 to 7 days. If I buy it at Costco that's around $4.50 Cdn.
  15. Even worse are those who say that the recipe sucked either taste-wise or for some other reason and then list the changes they made. I want to grab them and give them a good shake.
  16. teonzo

    Canned sardines

    One of my favourite pasta is tomato sauce + canned mackerel + capers + olives (taggiasche, if possible). Nothing fancy but always hits the spot. Teo
  17. Agree with @Okanagancook. It does a wonderful job on soups and anything else you want liquified. If you don't have an ice crusher, it works well for that.
  18. People who write stuff like this should be shot on spot. Teo
  19. @Beth Wilson and @Kerry Beal Thanks for inviting me along today. It was nice to see Kerry again and to meet Beth although we had exchanged e-mails a couple of years ago. I need to go back to Chesterfield's Bistro....for lunch. As some of you may have noted, I'm not much of a breakfast person.
  20. I was suggesting some rice flour mainly because you were complaining they tasted like chocolate and oatmeal, not like a cookie. You are right on everything, they are delicious without flour, but you need flour for longer storage. It just depends on what's the final result you are aiming for. If your daughter loved them without flour, then there's no reason to change them. Teo
  21. So in my most recent shipment from Counter Culture, I was sent a sample. This has beans roasted darker than the single origins I get from CC. It's got the right amount of coffee for an 8 oz. cup - right around 14 grams. And I'm drinking it as I'm writing this post - not something I'd go out of my way for, but somewhat better than quite a few pour overs I've had at shops. At $2 per, I won't be buying them, but I've been thinking about making my own version using empty tea bags, which are inexpensive. But nitrogen flushing and vacuum sealing them individually is beyond my current capabilities. I also now realize that a normal size tea bag probably won't hold 14 grams of coffee. If you can see the small print, they're being packaged in Scotts Valley, CA - which is on the road to Santa Cruz from San Jose, so a long way from Counter Culture's home. Especially if the coffee itself is coming from NC and then going back that way!
  22. Kerry enjoys a spot of tea with her milk.
  23. Look at it this way, she saves a lot on tea.
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