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- Past hour
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I believe the author is a friend or an acquaintance of @liuzhou. I seem to recall him recommending this book when it was first released. I am certain he will correct me if I am wrong.
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I am happy to wait. Thank you.
- Today
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I have my grandmother's recipe. If I can find it without unpacking the boxes I've already packed for the move, I'll post it. Otherwise, it may be a week or so before I can get to it. May not be any different or any better than what you're using but you'll be able to tell how it compares to the recipe you used. I don't remember having trouble with them staying together but it's been a while since I made them.
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OK. I'm cowardly. Since I didn't cook it tonight....I'm tossing it.
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Those look gorgeous to me. Have you ever tried Argan oil as a dresseing/finishing oil? It has a distinctive flavor that complements so many foods. I add it to pilaf, plain rice, couscous, mushrooms, roasted eggplant/tomatoes/fingerling potatoes.
- Yesterday
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Dinner tonight was pork chops with a sauce made with red wine vinegar and cream. Charlie contributed the mac N cheese.
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@Owtahear lovely cook on the leg. It was quite thick so to get it mostly pink was great. You must have cooked it indirectly for part of the time. Well done...you, not the meat 😁 I butterflied mine and cut the really thick part off to cook on another day seeing we had plenty of meat. My meat was about 1.5 inches thick so I cooked it over full gas and kept flipping it until the temp was 120ish then rested it for ten minutes tented under foil.
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Don’t get me wrong: I am with you that the industry adds certain stabilisers to processed frying oils. I am interested in the underlying mechanisms (which for some at least are clear to me). The same for the improved frying properties of (reasonably) aged frying oil.
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Arthur Baroni changed their profile photo
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Please let us know how this turned out.
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Happy to bring back some good memories. These were coated with a mixture of walnuts and almonds. I am not happy with the dough for these and will be looking around for a better recipe. This one is a beast in terms of keeping it together and shaping the cookies to have an indentation.
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That's my favorite, too! Give me peaches, or nectarines, and the fixings for ice cream and I'm a happy woman.
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Dinner last night was south Asian. Paneer cooked with tomato and onion, cabbage mallung, dal, rice and raita. Mallung is a Sri Lankan dish, served at nearly every meal. You can use basically any leafy green vegetable, the one below is cabbage and carrot tops. It’s so easy and very good for you with no oil. Chop an onion finely, throw in pan with washed and finely shredded leaves, a chopped green chilli or two, a spoon of ground Maldive fish flakes, salt, pepper and lemon juice then simmer with a lid on until the leaves are tender. Add desiccated coconut to absorb any remaining moisture.
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Dan Mitroi changed their profile photo
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I know this. Most places in the states advertising "fresh cut fries" get an epic fail. What they should do, is fry them earlier in the day at a lower temp (325F?) until soft and starting to get a golden color, then take them out. Drain them or wrap them in paper, or something, but leave them alone. Then to serve, fry at 375F to order for 3-5 minutes until nicely crisp. It is unavoidable there will be some oxidation (brown) but it is about the texture and flavor. I don't know why places don't do this? It makes it easier (quicker) to get the fries (chips) out to order, and they are what the customer wants, crispy, and will stay crispy while being fluffy inside. It's not that hard!
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Easter Leg of Lamb. Garlic/Rosemary/Herbs De Provence rub Simply grilled over lump charcoal on a Weber. Made Barbecued Carrots from a recipe from the Publican (Chicago, Paul Kahan) Twice Baked potatoes Salad Rolls Owen Swift Papillon Wine
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BBC: The Gender Fight Behind Sicily's Most Iconic Snack
teonzo replied to a topic in Food Media & Arts
On average, in western Sicily (people in Palermo are the most taleban on this) it's called with the female name "arancina" and it's a sphere, in eastern Sicily (with Catania the most taleban) it's called with the male name "arancino" and it's a cone. Those are the 2 main "schools", but there are lots of little variations on details, especially the filling. I underscore "on average", you just need to tell a Sicilian that the correct name is the opposite of the one he/she is using to get a LONG and heated explanation on how his/her version is the ONLY correct one, with all the infinitesimal details on the filling, cooking method, rice type and so on. If you keep contradicting then they start steaming from their ears, that's why it's fun as a trolling argument. Teo -
The other thing to consider is the state when you originally froze it. If it was reasonably fresh (not near its use by date) and the store where you got it keeps it displayed & stored at close to freezing and you didn't wait too long before you vacuum & froze and you kept it cold from when you purchased it, then it maybe fine. Maybe. If you go ahead and use it, and you stop posting we will know you probably shouldn't have. 😀 Personally, I wouldn't use it.
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Kitchen gadgets for those with injuries & disabilities
blue_dolphin replied to a topic in Kitchen Consumer
Resurrecting an old thread to add this comment about something that's not exactly a gadget but may be helpful to those dealing with hand, wrist or arm bandages that prevent wearing gloves. I've found that Glad Press 'N Seal wrap can be used to make a water-resistant covering to keep bandages clean and dry during various kitchen activities. It adheres nicely to itself and to the skin. Multiple, narrow strips can be used to wrap around fingers, etc. Just make sure to press on the edges to seal them. It's relatively easy to remove and replace if it gets dirty. Also easy to wrap around the end of a bag and seals it nicely to your skin if you need to cover your whole hand. I don't think I'd fully immerse my hand in water but it's let me use that hand to hold a dish while I scrub it with my other hand and everything stayed dry and tidy. Like any sort of plastic covering, you wouldn't want to leave it on long term as it would get sort of steamy but it's very handy in the short term. -
Bingo! That's exactly what I do. I know I have seen something....but usually will look it up. Like I said, they are fantastic resources for ideas and techniques.
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You're really calling up the memories for me now. My grandmother used to make those every year at Easter. She coated the outside with chopped pecans before baking and instead of filling them with jam/jelly, she would mix up a big batch of a relatively thick icing sugar glaze, divide it into smaller bowls and color each bowl a different pastel color. She'd then fill the cavities in the cooled cookies with that and let it set. My mom later took over making them only she did them as part of her Christmas cookies.
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No joke! This is a rule I also follow. People should have a thermometer in their oven, but they should also have two in their fridge -- one on the top and one on the bottom shelf. And you should organize it so that perishable foods that can contaminate things (like raw meat) are physically lower in your fridge so that they only "contaminate downwards." It's the "trickle down" theory of fridge safety. Anyway, double check that your fridge is actually cold where you plan to store your food, and keep it as cold as you can without things freezing.
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I think a big factor is how cold your fridge is. i keep mine at maximum cold. Recently I put a frozen chicken in the garage fridge and three days later it was still rock solid. (I like my beer cold.)
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Ten days is really pushing it.
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My daughter gave us a pouch of the mango sauce and I have no idea what to do with it. I love all things mango though. Going to go and check out the reviews now.
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