beccaboo
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Posts posted by beccaboo
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This is the recipe we like. It's not really hot, but you can increase the jalapeños or add some habaneros to liven it up if you like. It's good with graham crackers and peanut butter as well as with cream cheese!
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Thanks for that RLB link, Fromartz. Here's what I don't get, though. She says she is getting a thin, crisp crust, and indeed, that's how her picture looks. But without reading all of the 11 pages again, I actually don't remember anyone here mentioning getting a thin crisp crust. I know I get a chewy, crunchy crust, and it seems like most people have been.
My first loaf, with only white flour and 72% hydration, had a thin, crisp crust and a non-soggy crumb when it was 208F inside. My subsequent loaves, with different flours and higher hydrations, had thicker crusts. My daughter's favorite was the 50% whole wheat, accidentally 100% hydration, accidentally bulk-fermented for 48 hours--it had the thickest crust, and she liked it.
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I had part of a pressure cooker lid melt into the bottom of the cooker, and managed to get it up by warming it on the stove and scraping it up with a razor blade.
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I'm going to try your approach next, Jack. But I'm really liking the addition of 20% semolina flour, so I might have to tweak that into it. Has anyone else tried that? I think it's a major flavor boost, but maybe it's just me.
For Thanksgiving I made two loaves--one with 34% durum flour (I have better luck with that then coarser semolina) and a sesame-seedy crust and one with 20% dark rye and rosemary, and a kosher-salty crust. People seemed more impressed with the rye-rosemary version, but I really liked the durum-sesame one.
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I don't know if this article is correct, but according to wikipedia, treacle is molasses:
http://en.wikipedia.org/wiki/Molasses
Another article online which discusses the treacle/molasses connection:
First boiling: light molasses (US) = golden syrup or light treacle (UK)
Second boiling: dark molasses(US) = treacle(UK)
Third boiling: Blackstrap molasses (US and UK)
Light molasses is definitely not the same as golden syrup--it's dark and opaque, while golden syrup is transparent and amber-colored. Treacle and dark molasses are similar, but I still think they're different. At least, Bre'er Rabbit dark molasses isn't the same as Lyle's black treacle.
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I think it's too much water, too. My pie crust has 5 oz flour, 2.5 oz shortening, 1/2t salt, 1t sugar, and only 3-4T water. (usually 4T if I'm using AP flour, a little less for pastry flour).
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This pie is dairy and egg free, and actually really good. My daughter likes it better than the label-label-label recipe, and I like it equally well.
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Gotta ask: what is a Swedish nut grinder?
It's a hand-cranked grinder that attaches to a countertop or table. It has a grater barrel, like the mouli graters, and grates the nuts into a fluffy mass instead of an oily mess. Helps to make bery light cookies and pastries.
I have a poppy seed mill which that sounds similar to--do you think it would work for almonds?
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I don't know how old your boys are or what their particular likes or dislikes are BUT ... from a very early age (three?), the Spawn has loved agedashi, especially if benito flakes were included in the recipe.
Alternatively, if the kids like spicy food, ma poh tofu might be a good introduction for them as well.
Agedashi looks delicious, so thanks for the suggestion. Funny that you mention ma po tofu - I had that in mind as the destination rather than the starting point. Elder son loves hot/spicy food, but we are building up younger son's chile tolerance.
You can make ma po tofu with less chile and it's still flavorful from the sichuan peppercorns and things--that's something my daughter (the 'fishfingers and canned spaghetti' one) liked by the time she was 8.
When she was little, she really wouldn't eat anything. She wouldn't eat fried rice, or any rice that had anything other than rice i(eg cumin seeds) in it, she only liked the crusts of pies and not the fruit inside, she'd only eat peeled broccoli stems and peeled asparagus ends because she didn't like the 'fluff'and scales.... She's still not a very good eater at 17, but now I figure it's her business and don't feret about it.
She's always liked mung beans, though, as long as they're sweetened and in a Vietnamese treat.
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I have a Matfer that I like, but when the reviews of the new Oxo mandoline came out I wished I'd waited annd gotten it. It's lots cheaper, and supposed to be pretty nice.
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I have a recipe from a US baking book that calls for 'molasses (not Blackstrap)'.
I am not sure what the equivalent would be that I could buy in the UK. I'm guessing that Blackstrap molasses are similar to what we call 'treacle' which is extremely thick, black and often used in dark, sticky gingerbreads. I assume that molasses must be something lighter, more syrupy than thick and perhaps a bit sweeter than treacle.
Can anyone enlighten me as to what I could substitute for molasses?
Thanks.
Blackstrap is different from black treacle--more bitter, or something. I'd use 3/4 black treacle, 1/4 golden syrup. Regular molasses is only a little lighter in flavor than treacle.
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When my daughter was in the hospital when she was 2, they asked us what she liked to eat. I said, shamefacedly, that she'd only eat junk food. They asked for examples, and said of her favorite dinner, fish fingers and canned spaghetti, that it sounded like she was actually a pretty good eater!
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Here's a nice beet burger recipe.
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beet burgers
Serves 4 as Main Dish.
- 300 g beets
- 1 400g/14 oz can garbanzo beans
- 2 small onions, shredded
- 2 cloves garlic, minced
- 1 T tahini
- 1 T vinegar
- 1 T buckwheat flour
- 1 tsp cumin
- salt and pepper
- oatflakes
- oil for frying
Boil the beets till al dente, cool, and shred coarsely. Fry the onion and garlic . Mash the garbanzo beans. Mix everything but the oatflakes together and form into flat burgers. Coat with oatflakes and fry on both sides till you get a crispy coating.
Keywords: Main Dish, Vegan, Easy, Vegetables
( RG1844 )
- 300 g beets
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The bizarre crackdown was prompted because Vegemite contains folate, which in the US can be added only to breads and cereals.
Full story here on news.com.au
I just read in Slate that it's not true! Folic acid is regulated, but only the synthetic, supplemental kind. Vegemite has naturally occurring folate and is okay.
Excess folate is mainly bad because it can mask symptoms of B12 deficiency.
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I'll probably try a bread recipe or two next weekend.
I've made the little baguettes with buckwheat flour, and we quite liked them.
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The bizarre crackdown was prompted because Vegemite contains folate, which in the US can be added only to breads and cereals.
Full story here on news.com.au
Oh no! I just ate a peanut-butter-and-Vegemite toast for my breakfast. I'd better get to PFI and see if they have any more....
Why would they care about folate? It's not one of those things like vitamins A and D that you can get too much of, is it?
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OK, but that would have toasted just about anything!
What I mean is, has anyone melted the plastic shaft in normal use, like blending hot soups on the stove?
I had a Cuisinart plastic shaft one which my daughter broke, but not by melting it. I used it all the time for hot soups and it did fine.
I've read that the Braun ones are really good for their price.
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What does vegemite taste like? Like yeast? Is it as nasty as its reputation? And why do Australians like it?
Finally, where can I get some in the US?
It tastes like really strong, salty yeast, and it's not nasty at all--Australians like it because it's tasty. I get mine at PFI--a food import shop here in Seattle--and I've seen it at those expensive shops that sell British Isles/South African/Australian things. Marmite tastes similar (Australians would disagree), and I've seen it at lots of regular grocery stores.
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What is your experience with silicon pans? Is it worth buying any? If so, any particular kind?
I use silicone muffin pans and like them pretty well. I arrange 3 6-hole ones on a half-sheet pan and don't have to wash the sheet afterwards.
The brand really does make a difference. I had some Silicone Zone ones and they were worthless--everything stuck to them. Now I have two Gastroflex pans and a Le Creuset pan and they both work pretty well. The muffins I bake in the Gastroflex ones come out a little nicer-looking, with better-colored, more attractively-rounded tops, but the Le Creuset ones are fine.
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I've made Tuscan bread and it came out fine except that it had no salt, which you could get used to.
Salt does retard the rising and affect the gluten development, but you just have to pay attention to your dough, kneading it a little longer and keeping a close eye on it while it rises.
When I do the autolyse thing, where you mix the flour and water and let it sit for a while before adding the yeast and salt, the effect of the salt is really apparent--you've got a big bowl of mush, and when you add the salt it immediately snaps into shape and becomes dough.
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When somebody shows me their newborn baby and asks "Isn't he cute?", then I tell the little white lie.
Miss Manners says that all babies are cute and all brides are beautiful, so you never have to lie.
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The cookbooks are more easily negotiated by others than the records, whose filing system I have never been able to explain. Course I bedevil myself sometimes, like where did I put "Raw Power," is it under P for Pop or S for Stooges or perhaps O for Osterberg.
I was looking for "Raw Power" just the other day--first I looked under "I" for "Iggy," then "S" for "Stooges," but I found it under "P" for "Pop."
I have my cookbooks arranged in various ways. I have sections for East Asian, West Asian, British Isles, Europe, US & Canada, Mexico and further south, bread, other baking and desserts, general cookbooks, vegetarian, Asian vegetarian, cookbooks too big to fit in their sections, preserving. I think that's it....
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re cinnamon vs cassia - I don't think I've ever handled
real cinnamon sticks in my life....
Real cinnamon sticks are paler and softer than cassia, and kind of flaky around the edges.
Sprouting Chickpeas
in Cooking
Posted
I've made various sprouted legumes and not gotten sick. I think the only one that really has to be cooked is kidney beans--I've read about their toxins a number of times, and think it's probably true.