ellencho

How about just plain roasting it in a hot oven with salt and pepper? We do that and it's nearly impossible to overcook and turn tough because there's so much juicy fat between each layer. And if you leave the skin on, another benefit is that you get a nice crispy cracklin to fight over with your loved ones, just don't forget to score the skin beforehand, or cutting into it will be a royal pain.

I've been following this thread for a while now, and I have to say, everyone's pizza pics are GORGEOUS and drool worthy. Normally, when I make pizzas at home, I usually use the Cook's Illustrated pizza dough recipe, but this time I made Reinhardt's recipe and I used his suggestion of switching out 2oz of rye flour or wheat flour for the regular bread flour and I'm glad I did. So it was really easy to make, just mix the dry ingredients with the wet ingredients for a couple minutes until the dough clears the sides of the bowl but sticks to the bottom. Then separate it out onto a sheet pan, but I like to rise mine in yogurt and deli containers. Let it sit in the fridge overnight. The next day let it sit out at room temp for 2 hours before attempting to shape pizzas. I made four pizzas tonight, one mexican, made out of leftover taco meat, tomatoes, lettuce and cilantro. The other three were just plain cheese pizzas. I managed to get a relatively thin crust. For you spongebob fans out there, you can see a teeny bit of Mr Krabbs in the background on the television. I really like Reinhardt's recipe. It's incredibly easy to shape and very forgiving. If anyone wants it let me know.

I'm not nosy at the checkout counter at all - in fact, I never thought about checking out someone else's purchases until I read this thread. I know there have been folks who have looked at my purchases because every now and then there's a lady who'll ask how I feel about some snack I've bought, or someone who might ask me how to prepare a certain veggie I've picked out. But the one thing that gets on my EVERY LAST NERVE, is that nervous laughter from the man behind you, who points to your tampons and says "that's not mine" if that's the last of your items on the conveyor belt. Well duh idiot, who the hell is the one with the functioning uterus? Me or you? And seriously, even if a man WERE to buy tampons at the grocery store, would anyone even care?

Took a break from your weekly ciabatta I see ? They look gorgeous.

Jeez louise, how could I have missed this thread? And wow everyone's siu mai is making me drool. I used to do a 2:1 ratio of pork to shrimp, but perhaps when I make my siu mai next week I'll try the 1:1 ratio that you folks have been using.

Toljabi is a ceremony where you set a bunch of stuff in front of your 1-year old and you let the child pick an item. Usually the parents will put out a caligraphy brush, a sword (a pretend one for a baby), money, rice cakes, and some other stuff, I can't remember what else. Whatever the baby picks is supposed to predict her/his future occupation. The caligraphy brush means s/he'll become a scholar, sword - a soldier, money - wealth, I can't remember what everything else meant. Anyone else?

For dinner tonight: kalbi bibimbap and babambar

Hmm pointed to mommy? Maybe he'll end up a dairy farmer, a time honored Korean tradition Just kidding. Or, perhaps since he smeared butter creme all over himself he'll become a dermatologist Awesome, you probably made that old lady's day I'm always amazed by how much energy halmeonis can have - that's quite a feast she put together. And I love those square serving plates. And touaregsand it's too cute how teeny your daughter looks next to those giant beh.

I'm looking forward to two sections in her magazine. The "hmm what is that?" section, and every week it'll be the same thing - nutmeg. The second section I'm looking forward to is the "herbs and spices to smell from the palm of your hand" section. I hate when she does that, especially with cumin. It smells like BO lady, get over it!

Yay happy tol, manseh! Soup and touregsand, I know exactly how you two feel. For the most part, I am reluctant to share my Korean heritage with folks who I am not sure will appreciate it. I realize that being Korean isn't the biggest part of my life, but it still hurts when folks reject my food or culture, because it feels like they're rejecting a part of me. And jeez, the food you two picked had enough variety in it that everyone could try and enjoy a little something. Honestly, Korean food isn't all that weird. Most of the things you need to make Korean food can be found in your local supermarket with the exception of ggochujang or ggochugaru. Oh and what did your littlest one pick up at toljabi?

Oh man, I am so excited about your foodblog Monica, I've been using your Everyday Indian book like mad lately and I've been beyond happy with the results. I know you won't be doing much Indian here, but I'm sure anything else you make won't disappoint!

I've found that a teensy bit of lemon juice will brighten up royal icing to a pretty white.

Perhaps it's because I've never had a good yellow cake or maybe because I've grown used to it, but I actually prefer yellow cake mix to making my own from scratch. However, when it comes to chocolate cakes I won't hesitate to make my own chocolate cake from scratch. The mixes oftentimes don't taste anything remotely of chocolate, and are just sweet and fluffy and are just lacking all around.

So I totally copied Daddy-A from his dinner the other night, but I didn't have any radishes nearly as pretty as his. After I finished plating the first plate, I realized it looked sort of crabbish so I made a special plate for myself.

If your friends ever scoff at the idea of "meat bread" again, you can always send some to me and my friends Gorgeous pictures of your gorgeous bread.

I made King Arthur's Flour brioche recipe. The bread has a nice crust, and is really tender on the inside, definitely breadier than cakier. And it's really rich too, I don't think I could eat more than one thin slice at a time. If you want the recipe I'll PM it to you.

All the talk of eggs from the last page got me wondering: I understand about not mixing dairy and meat, but along the same vein, can you not mix poultry and eggs? For example, can folks who keep kosher eat breaded chicken? Because to get the bread crumbs to stick to the chicken, most folks use egg. And then to add another question on top of that, what if you were to use buttermilk instead to get the bread crumbs to adhere. Can you not mix dairy and poultry? Or how about a turkey and cheese sandwich? Is that not kosher either?

Some aged cheeses like romano, or parm have sort of a vomity smell. I've noticed that the smell comes out even stronger when the cheese has been heated up in some sort of sauce.

DOH! I'll definitely try that next time. Thanks for the advice.

So this weekend I attempted the Italian Bread recipe on page 172. I made two loaves instead of the 9 hoagie rolls. First I made the biga Then I let it rise for four hours at room temp before transferring it to the fridge. This is the biga after spending the night in the fridge. I then cut up the biga and mixed it in with the wet and dry ingredients. That mixed for 10 minutes. Then I took the dough, and separated it into two bowls to ferment. This is what it looked like 2 hours later. I then formed them into two loaves. The loaves proofed for an hour, and then I slashed them. Here they are all baked - can anyone tell me if I should be slashing my dough deeper than I did? I think the loaves look ok but I'm thinking there should be more slashing definition no? Here's a pic of the crumb. All in all, I think I did pretty well for myself, a novice home baker. I thought it had a good texture and good taste, and a good non-overpoweringly yeasty aroma.

Dwenjang jjigae. My first attempt ever and I was shocked at how easy it was.

Oh my god, this is a new thing my father has started doing. He'll eat in front of the television, and then put his plate on the ground for the dogs to lick. And then forget the plate was down there, and one of us will always find the plate hours later.

As much as her mannerisms irritate me, I made Rachael Ray's lavash pizzas, the only difference between hers and mine is that I dress my greens and she doesn't dress hers.

torakris, I use a deep fryer and I save my oil for the next use by straining it through a coffee filter to remove all the excess debris. I usually have to use multiple coffee filters because they get clogged up so fast!

Since we live in an apartment with a really bad ventillation system, we usually fry up chicken tenders rather than bone-in chicken, because it reduces the amount of time that we have to sit around in oily chicken air. We use a deep fryer instead of a dutch oven or frying pan. Tonight I adapted the Cook's Illustrated recipe for my own fried chicken. Since chicken tenders are well, tender, and quick to cook, I saw no reason to brine the meat. Instead, I just floured, then battered, then floured again. The batter was made from an egg, a tsp of baking powder, a half tsp of baking soda a bit of salt, and a cup of buttermilk. The flour was seasoned with thyme, garlic powder and pepper. Also, since we had the fryer running we made some corndogs and chicken fried steak. All in all, our apt doesn't smell very oily and I made very little mess. The first pic was supposed to be of just the tenders, but my bf insisted that the corndog be in the picture as well. The tenders were nice and crunchy and the corndogs were so so, we used a mix instead of making the batter ourselves. This second pic is of more tenders, and if you look at the upper left of the pic you can see two pieces of chicken fried steak. This was served with fresh white bread, using the King Arthur Flour's recipe.