Teronms
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Posts posted by Teronms
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Oh, thank you for the replies. I just wanted to think about starting a garden and I saw that a lot of members have their owns. I heard that growing vegetables in the greenhouse is easier that just outside that's why I had my question. I understand that I need to learn more before starting a garden, appreciate your help
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On 6/10/2022 at 8:09 PM, Chris Hennes said:
Mushroom Pizza (KM p. 303)
An unassuming name for this gorgeous slice:
It's an Al Taglio crust, mascarpone cheese as the "sauce", then pizza cheese and roasted mushrooms. For the mushrooms I used oyster, shiitake, hen of the woods, and baby bella -- they are roasted ahead with olive oil, garlic, and thyme, so the kitchen smells incredible. When you take the pizza out of the oven you apply dollops of ricotta and shaved truffles. Of course truffles aren't in season right now, so I used the jarred summer truffles that are fairly readily available. Not the same, but still delicious. This pizza was spectacular: I'd add it to the regular rotation, if only my wife liked mushrooms! But she's traveling right now, so I'm putting mushrooms on everything.
I can taste it through the screen!.. now I know what I am going to cook for my parents next time!
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Eaters, where do you grow your food? I'm interested in growing veggies like tomatoes, cucumbers, cabbage. Does anybody here uses greenhouse? Want to buy this one but I saw here that many of you just grow outside.
How much time does it takes you for gardening? -
On 6/1/2022 at 12:42 AM, Alex said:
I often have to do a bit of tweaking (not twerking—that would be terrifying) of proportions or baking time to get the result I want, but I've had good success adapting some recipes to be gluten-free. These are my general guidelines:
- Instead of a-p flour, use a mix of almond flour, coconut flour, and Bob's Red Mill 1:1 g-f flour
- If measuring flour by volume, use more mix. For example, my original recipe for brownies called for 1/2 cup + 1 T a-p; I now use 1/3 c each almond and coconut plus 1/4 c 1:1.
- Increase eggs (for the brownies, 3 instead of 2), decrease butter (3 oz instead of 4), and increase the leavening (¾-1 t instead of ½ t baking powder)
So easy to do, thank you for the tips! I just recently found out that I'm allergic to gluten and I need to change my eating habits
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On 3/17/2022 at 11:37 PM, FlashJack said:
John, I have some experience. It's probably easier than you think.
Caveat: I make southern Italian style sausages using pork. I assume you refer to beef. Even so, it's a great idea to have two different cuts (I use 2 parts shoulder, one part leg).
Remove off any silver skin, cartilage, nasty bits etc before grinding. Grind it a little coarser than you think.
I don't use curing salt but 3% fine table salt by weight is crucial.
Spicing entirely your choice. I use only black pepper and a chilli powder to taste. Parsley never goes astray in anything but I don't use it in my sausages, which are primarily for slow drying to make sopressa style. They are also good fresh.
Mix all thoroughly in tub of appropriate size. If so inclined give it a healthy splash of wine (nature's best tasting antiseptic). Leave at (cool) room temperature over night covered with a towel or similar. In hot weather prudent to refrigerate but I make my sausages in mid winter.
Before stuffing in casings take a small portion and fry so you know whether seasoning needs adjustment.
Good luck. It's fun.
Thank you for this instruction. Now I am not so afraid of home sausagemaking
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4 hours ago, liuzhou said:
What I meant was that it is a bit unreasonable for me to complain that I can't get a relatively luxurious ingredient when so many people can hardly get anything at all.
I understood that and tried to say that it is OK 😌
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On 5/3/2022 at 7:20 AM, liuzhou said:
No doubt you have been reading or hearing about the severe lockdowns in Shanghai. I have no intention of getting into the politics behind what is being reported, but I will say there have been some wild inaccuracies.
I'm in near-daily content with friends in Shanghai who are telling a somewhat different story. I'm told that although no one likes them, most people acccept the need for the lockdowns. What they are complaining about is the shortage of food.
They have received food supplies from the government, but they have been irregular and meagre. Four such deliveries since April 1st.
April 1st
April 5th
April 13th
May 2nd
Each household gets this, irrespective of number of residents. It is used to supplement what little is available in the markets.
This morning a friend in Shanghai informs me that as of last night, they can now buy from a limited selection of 200 items for delivery via this organisation. She is delighted as she can buy what she wants instead of what she is sent without choice. Her first choice was potato crisps/chips for her 12 year old daughter! Then some flour, yeast and baking powder. And she got some toilet paper! Heaven.
I have felt frustrated because I can buy anything - no shortages here - and wanted to send her stuff, but it just wouldn't arrive. Deliveries aren't being made. My big worry now is that I am running low on my favourite imported, canned Portuguese sardines. I ordered some weeks ago, but they are stuck in Shanghai! But I can't really complain, can I?Glad that sutiation in Shanghai is going to be normal again. These food supplies are not enough.
About your situiation with the canned Portuguese sardines - it's OK to complain when you get used to something and then one day it changes. -
Welcome to the forum!
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My partner is a fan of lemons! His birthday very soon, and I now that dish should be his perfect breakfast. Thanks a lot!
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On 1/17/2022 at 9:22 AM, Duvel said:
I wonder when they will come up with an autonomous camera-equipped indoor drone for us cooking aficionados. I mean, cooking is at least as dynamic as mountain biking or kite surfing …Want to see the results of filming your cooking process! I was wondering whether there are some indoor drones and found these ones. So interested in having one of this! Sure that filming it is a great idea for saving recipes without writing it down. But using GoPro is not so bad too:D
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I've never eaten young lamb in my life. But your shots look so deliciuos that I can taste it from the screen...
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Need to have an experiment with frozen beef. Interesting whether my parther would see any difference
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OMG, Oreo... I haven't thought about them for some time, but now I feel like I really need to buy some!
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Thanks for the recipe, looks very delicious!
Want to cook without coriander, not sure my body likes it
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The video is gorgeous, it motivates me to start cooking Ochazuke! Your work is really worthy, thanks for sharing!
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Strange thing with the cinnabon: I like it and do not at the same time. This soo sweet, and it is good and bad... have another piece to make sure I don't like but can't stop...
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When I was in middle Asia, I had lived in the small town with the locals. The neighbors of my houseowners had a little store. There was a homemade ice-cream with jam. OMG how tasty it was! I can't forgive myself that I didn't ask for the recipe! But I think the secret is that they use milk cream from their cows. Still remember that ice-cream sooo good
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I will never again fry onion first! Recently I saw that one guy fries meat first and then onion. That was the advice of the month, seriously!
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On 4/15/2022 at 2:08 AM, cteavin said:
I had a pretty interesting discussion with someone on YouTube about cookbooks. Basically, he said there's a new model for purchasing e-books by using NFTs. Essentially, at present if you buy a digital cookbook, you can't resell it but if you purchase a book with an NFT you can.
I personally don't think NFTs add any value to a cookbook, so NFT cookbooks will not catch on, which is where we started talking about how cookbooks will/should/can evolve. I wanted to know what you all think of how the humble cookbook can evolve. At present, you can find most any recipe online within a few clicks so they need a little extra to encourage a sale. What is that? What makes you want to spend money on a collection of recipes?
Tangentially, I stopped buying paper cookbooks several years ago as the last couple I purchased fell apart. I mean, the publishing companies have cut corners on the paper and the binding, so after a couple of years the start to fall apart. Has this happened to you?
I used to buy cookbooks before because it was more convenient for me. Firstly I read the recipe and after that visited the shop to buy some products for cooking. Now I prefer to search for the recipes online - I have my little phone with me in the kitchen. But still I use my mom's cookbooks - they are so special for me. Repeating those recipes is a good way to remember good old times and to make my stomache happy
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On 4/11/2022 at 3:15 PM, andiesenji said:
I noticed there was a post in this topic so I thought I would check in with a report on my Dolce Gusto.
It's been SIX YEARS PLUS and the DG is still working just fine. I don't use it quire as much as I did because a couple of years ago, actually in September 2019 my doctor "suggested" I reduce my intake of coffee because of irritation in my esophagus where I have a congenital defect.
Apparently it is the ACID in coffee that is the problem so I still drink some but switched to tea for most.
I have had zero problems with the DG. I have cleaned it regularly with the "cleaning pods" which work great. I have replaced the refillable capsules several times and they have been improved. The coffee still is produced at maximum heat, not boiling but pretty close. I used my Thermapen to check the temp and in the cup within seconds of production, it's at 192°F. Hot enough for me to have to let it sit for a few minutes or add unheated foamed milk (half & half).
Healthy wishes!
That's really good that your DG is working in a good way. -
Hello, members! I'm glad to be a part of this eating and drinking community! I came here to explore new food recipes and share my love for food here with other eaters. Now I want to be concentrated on cooking Asian food, bit I also like Italian cuisine. Hope to find a lot of inspiration for my future cooking experiments. All the best!
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Rice Cookers
in Kitchen Consumer
Posted · Edited by Teronms (log)
Thank you for the article. I was always interested in these measurements but had always forgot to look for it in the internet. Recently purchased Zojirushi rice cooker, glad to have it, and will keep this info in mind