andiesenji posted a post in a topic,
I have been extremely satisfied - the "first clear flour" is excellent for artisan breads. The ryes are also and if they aren't "fine" enough, though I don't see any problem, they can be zapped in a blender for a couple of seconds and then sifted through a very fine sieve.
The flavors can be enhanced with malt powder or syrup. Or this stuff, which is first toasted in a dry skillet, cooled and ground and added sparingly to the flours.
For that matter, I have been "toasting" flour for my rustic breads for years. We used to have an Italian bakery near my work in Canoga Park, CA. I often went there for lunch or stopped on my way home. One of the bakers was a patient and one day when he was in the office, I mentioned that I had worked in my mom's bakery twenty years earlier and I had been trying to figure out what gave their breads such a lovely flavor, almost as if they contained nut flours. He said he would let me in on the "secret" - half the flour was "roasted" at 300° for 15 minutes, stirring a couple of times, cooled and used that day - it did not keep well. So I tried it at home and the flavor was exactly what I wanted in the rustic breads. I have also roasted rye flour, barley flour, spelt and others. I like the flavor. The hydration is thrown off a little so I watch the dough and add a bit more water if needed.
Smithy posted a post in a topic,
This place isn't in Fresno proper, but John's Bear Club in Reedley isn't far. My cousin took me there as a treat one time. Some of the best steak and wine I've ever had. Their salad and vegetables were also excellently prepared. The Cattlemens Restaurant in Selma is close, and a great place for pay-by-the-pound gluttony, even if they don't understand apostrophes. Another favorite place of mine is Bravo Farms, although you have to head south on 99 to Traver to get to it. There's indoor and outdoor seating, plenty of kitsch, cheese and condiments to buy and take home if you wish, and a good variety of food. (There's another Bravo Farms in Kettleman City, that makes a good stop on the way to/from the coast; there's also a Bravo Farms Smokehouse in Visalia, and what looks like a huge new place in Tulare, but I haven't visited either of them.)
I'll check with my cousins to see what other recommendations they might have. They've moved from Fresno to the coast now and know Pismo Beach and San Luis Obispo quite well.
Are you looking for any particular types of food, or just trying to get a handle on what's available?
blue_dolphin posted a post in a topic,
It was produced by KCET and Life & Thyme as on-line series of 5 short episodes that explore the stories of Guatemalan, Mexican, Filipino, Middle Eastern, and Korean-born chefs who work in LA.
The individual episodes and the hour-long documentary that combines them together and aired on TV are available here on the KCET site or on LinkTV.
Evan Kleiman interviewed one of the directors last week on Good Food. You can listen to that interview here.
City of Gold did interview a few immigrant chefs, but I believe they missed an opportunity to delve a bit more deeply, as is done here.
Nancy in Pátzcuaro posted a post in a topic,
Nancy in Pátzcuaro
Katie Meadow posted a post in a topic,
Anna N posted a post in a topic,
Out of the bath and out of the bag. Patted dry. Seasoned and oiled before a quick sear.
Life rarely gets better than this. Freshly made Modernist lean French bread and 56°C x 24 hour sous vide chuck eye.
canucklehead posted a post in a topic,
But this love has gotten me into trouble. Once - I must have been possessed - I had all this leftover KFC. I thought too myself - why not mix it into some marina sauce and make quick chicken caccitore. I was trying to be frugal. It was the singularly most disgusting thing I have ever ever made. It looked like vomit and tasted like .... well you get the idea.
But my brother went to a potluck where someone had made some homemade vindaloo and someone else brougt over Churches fried chicken. The two mixed on his plate and he said it was soo good that his eyes rolled to the back of his head. Crispy skin and succulent curry....hmmmmm. He is now trying to recreate this mutant dish on purpose.
Fried Chicken Skin - how I love thee.
Other big guilty pleasure - frozen pizza that has been baked until super super crispy. I tell myself that this makes it closer to thin crispy neopolitan style pizza - I am surprised that I have not been struck by lightning yet.
FrogPrincesse posted a post in a topic,
I put in a couple of sprays of absinthe but will have a heavier hand next time as you could barely detect it.
Ann_T posted a post in a topic,
That lodge pan is perfect for so many things. I've been using it as roasting pan. I haven't turned on my big oven in two months. Not since I started using the CSO. Thank you again for your recommendation. I know a half a dozen people now that have gone out and bought one since I got mine. And I think all of them were under the mistaken thought that they did not need or have room for another countertop oven. And now they don't know how they lived with out it.
This morning I warmed up a piece of leftover pizza for Moe in the CSO, on the stone, but not preheated. Bake steam setting and in 6 minutes it was bubbling hot and Moe said it tasted just like it did last night. Normally I just threw out leftover pizza since I'm not a fan of leftovers.
Used the other half of the dough for a Batard. Baked on the Bread setting for 30 minutes. The stone was preheated on the convection setting first. And I find that if I turn the oven down to 425°F instead of the 450°F that I don't have to worry about the top getting too brown or burnt.
Anna N posted a post in a topic,
But also because nobody’s curiosity was piqued by the object directly in front of the pork. That is a hunk of brass wrapped in foil. There is one on the other side of the pork. It was the only thing I could come up with that would allow me to keep pork steady as I turned it to broil all of the curved sides. Worked like a charm made the pan extremely heavy to lift.
HungryChris posted a post in a topic,
The keen observer will note a bottle of Prosecco chilling outside for dinner.
Kerry Beal posted a post in a topic,
Someone needs to look in David Thompson's Thai Food and find me a recipe for the Nam Tok Beans to give me a reason to pick up some Rancho Gordo Cranberry beans tomorrow.
boilsover posted a post in a topic,
In Washington state, Total Wine is the clear winner as to both price and selection. I've also been impressed with the helpful expertise there--I was recently recommended a Reposado tequila there for $25 (before taxes) that is definitely superior to the $50 one I had been buying. You do not get that kind of help from Costco.
OTOH, you don't get free samples of frozen, oversalted, pre-prepared food, or hellacious lines, either!
cakewalk posted a post in a topic,
melonpan posted a post in a topic,
bought enough for one year (half a block about once a month which is good for about 2 dinners, maybe a lunch).
i admire glico for pushing the boundaries of curry blocks. strive harder for a better world!!!
all three glico ones are new for us. the s&b is new to me only in that its “extra hot”. java and vermont are our old standards.
i would have bought hot for all of them, but there wasnt a selection for all varieties.
our library for 2011
Anna N posted a post in a topic,
Perhaps one of the easiest recipes I have yet attempted in the mini. Only two main ingredients – – pork shoulder and barbecue sauce. It was a desperation move on my part. There was a small piece of pork shoulder in the refrigerator that needed to be dealt with and I was running very short on stamina. I have always said I am not a fan of pulled pork but this was perfectly adequate for a quick lunch and there are two baggies ready to go into the freezer for the next time I need something fast and tasty.
Dejah posted a post in a topic,
I was glad I went this time as there is a great shopping "Main Street" in an adjacent town - Grapevine, Texas.
There are lots of interesting shops and eateries. I hit the jackpot when I found The Spice & Tea Exchange. Picked up many different spices and some familiar ones.
I had pulled a bag of lean ground beef from the freezer and made Baharat seasoned burgers. They were lovely - could really taste the spices even after the BBQ.