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Dialect/accent threw me a bit cuz I am more Donauschwabian - thanks !
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Tuesday into Wednesday I made a couple of loaves of pane francese. I had trouble with the shaping--the dough stuck to the couche a bit so I lost the pointy ends. I don't think I floured it enough. I froze one loaf and made the other into a giant Sicilian tuna sandwich-- tuna that I poached in olive oil the day before, heated back up in some of its oil with sun dried tomatoes, capers, and spinach added, topped with hard boiled eggs. I found the recipe in Fish Without a Doubt, by Rick Moonen and Roy Finamore. This is supposedly a two person sandwich but it could have easily fed four.
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the lobster was in Phuket and the Miang kham in Bangkok
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I'm sorry! I thought I had complained all over this place so I didn't want to complain any more 😂. I had a tooth pulled, a bone graft etc. etc. on Nov. 4. The list is LONG of stuff I'm not supposed to eat. I still have stitches that are making me crazy. I've cheated. I take baby size bites of forbidden foods and chew on the non-bad areas, but that takes a really long time. Anyway, lettuce is one of the things that gets major stuck in places that you don't want lettuce stuck. Sigh. I have 2-3 more super icky surgeries to go, but I'm not thinking about it. I wasn't supposed to drink wine, either, but I rebelled against that the very first day
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Very excited for this. But -- Shelby, why can't you eat lettuce?
- Today
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I kind of figured Thailand - given all the Thai writing - can you be more specific? Where in Thailand? I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty.... Ahh.... the milky tom yum! I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...
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“Sturmfest und erdverwachsen” - the official hymn of lower saxony ...
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That must explain the difference.
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remember i mentioned this : which I of course enjoyed ? went motoring to Tj's , thought id get another #(%^@#%^)@#^%_ reviewing #$%(^@#)%(^@#(^$%_@#^%+@^#% they noted I enjoyed it so they canceled it "" until next season "" they do this not of course nt Bud's at TJs but their computer what ever its programed : He Likes it we will cancel it. one more review : #ORY_#@$Y)@#*$Y%)@#$Y+@#R&#}TY just saying.
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I totally get wanting to do something new. That being said, you really can't beat deviled eggs and pimento cheese. 😄
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oh wow that might have been nice in my wood stove so what happen to the candle ? I consider one if it included the delicious aromata if the chicken , the old fry fat but w Mashed potatoes and gravy too leet me know if this come is smaller candles not all day candles 1 small candles would be fine then I can open my widows for a few minutes and start again "" fresh " tomorrow.
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Wonderful little podcast from the Southern Foodways Alliance: https://www.southernfoodways.org/gravy/ Two especially wonderful episodes: Community canneries: https://www.southernfoodways.org/gravy/preserving-community-canneries/ Co-op extensions on Native American reservations: https://www.southernfoodways.org/gravy/access-denied-cooperative-extension-and-tribal-lands/ [Food aside -- that last one featured an EXCELLENT use of "carpetbag", the verb.] Enjoy.
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Something new at our Thanksgiving dinner this year: "Patti's Good Life by Patti LaBelle Sweet Potato Pie" (click) I thought it was quite good. Yes, it has a ton of sugar in it but it's a dessert, afterall. The spices are quite pronounced (as if they doubled the spices used in a regular pumpkin pie). My sister-in-law, who gets heart burn at the drop of a cup of coffee wouldn't be able to eat it, the spices are so strong. More for me!
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I did it. Not well apparently. I don’t follow directions as well as I ought. I looked at your photograph. I looked at the photograph that accompanied the recipe. And finally I looked at my photograph and determined to save everyone the horror. First of all I think I over cooked the sweet potatoes although usually they take twice as long as I think they should and then I squashed them as one might squash a bug. I don’t think that was the way it was supposed to be. Nevertheless it made for a tasty lunch. I have two more sweet potatoes so I might give them a similar treatment but stick a little closer to the recipe.
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Once again, Walmart currently has the KFC Fire Log (click) in stock. Get it while you can.
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I'd guess yours are from Pekin ducks - they are huge compared to KCs
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Not sure about which pan I used last year, but it was probably the same based on the size. When I got to Amazon to look at the Cooper Atkins thermometers, I am getting lots and lots of results. Could you possibly link to the one that your would recommend? Thank you! I got a candy thermometer yesterday. This candy tastes good, so I won't bother trying to make again, but I still have my honeycomb-type candy to make and I'll use it for that. I have no idea where those damn bubbles went. 😄 I didn't spread it out or handle it at all. Just poured (more like nudged) onto a baking sheet and put on a cooling rack. And I definitely used baking soda - the jar is still on the island.
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NONNYB joined the community
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@Shelby Great stuff! Re an appetizer. I just discovered this stuff https://www.foodnetwork.com/recipes/ina-garten/sun-dried-tomato-dip-recipe-1941164 I sub mayo for sour cream and finely sliced shallots for green onion. I probably add more sun dried tomatoes too. Addictive. and it improves over time
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I have a horror of wallpaper. My stepmother, God rest her soul, papered every room in the house in which I grew up, but for two, which were paneled, in some of the Godawful ugliest wallpaper I ever saw in my life. I don't think I'll ever hang a strip of wallpaper in any place I live. I could just see my mother looking down and shaking her head... Sorry. That's way off target for the topic. Stepmother did love PW kitchenware.
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Thailand. Other highlights: Tom Yum, Miang Kham, stir fried morning glory, spicy mango salad, and southern crab curry. Thai food is amazing..
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I keep a tin of decaf instant espresso in my pantry just to make my favorite Irish coffee -- 3 oz espresso, 1 oz Irish creme, 1 - 1 1/2 oz Jamesons. I'll occasionally stir a spoon of cocoa into it and call it mocha.
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Chocolates with that Showroom Finish, 2012 –
Louise nadine brill replied to a topic in Pastry & Baking
I didn’t see prices anywhere on their site - I imagine they’ll be quite expensive. I sent an email inquiry and will post here when they respond. -
Chocolates with that Showroom Finish, 2012 –
Louise nadine brill replied to a topic in Pastry & Baking
That was easy! Morphotronix from Switzerland. -
Chocolates with that Showroom Finish, 2012 –
Louise nadine brill replied to a topic in Pastry & Baking
Ok after Christmas rush I will buy some and post my results here (or possibly in the “backroom finish” thread - depending on the outcome 😬😬). Would love to see others work/ experiences too. Also on ArtisAnne’s IG she had some moulds that had actual diffraction grating etched in to them - which was a really cool idea. I can't recall the manufacturing company name - i think out of Germany. Will try to find it and post here. -
@mm84321 Where was this?
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