NulloModo

Interesting. SO, if I use lots of little tiles, does this cause an issue with the dough slipping in between them? Should I bond them together in some way, or just push them together?

Heh, aren't those gifts great? Everyone I work with knows I am doing the Low-carb thing, yet I still recieved gifts of a loaf of christmas cake, some home-made fudge, and several boxes of chocolates. Not, of course I accepted them with great thanks and appreciation... my friends who get ot enjoy the bounty of these gifts are very happy with me now.

Hmmm, interesting, I haven't noticed that in Hellman's, but I have noticed it in Acme brand mayo (last time I buy that stuff). What really gets me is when someone tells me something is mayo, and then it turns out to be Miracle Whip. Blech. (or, as Jinmyo might say, Gah, gag me with the Devil's cock).

Hiya, I have been experimenting more lately trying to find the perfect LC pizza dough recipe. I think I came really close this morning due to recieving a shipment of CarbQuick bake mix, but I still had a problem that has been popping up again and again: the dough is done around the outside edges, but not in the middle under the toppings. I assume I could pre-bake the crust a bit, but that doesn't seem like it should be neccessary as they don't do that in pizza joint. I am not make super thick deep dish crusts, but not super-thing crispy ones either, just regular old basic dominoes thickness crusts. I have been baking so far just on top of a piece of parchment paper in my oven. Today I did it at 500 degrees for around ten minutes. Would a pizza stone be what I need to solve this not done in the middle problem, or am I barking up the wrong tree? And, is it correct that if I decide on a pizza stone, what I should do is go to Home Depot as ask for a large unglazed quarry tile?

Hehe, I have it from pretty good sources that I will be graced with a CookShack Smokette Model 008 smoker.... I can't wait ;).

I am wondering about another variation here. Now that I have pretty much confirmed that a Cookshake Smokette Model 008 will be joining me within the coming weeks, I wonder how well it would work as a confit producing device. Since the temp can be set to hold in the low 200s I bet one could make a big aluminum tin full of chopped onions and maybe a bit more stock (since it will be left open to allow the smoke in) and make a killer smoked confit. It might even work to add a good number of chopped jalepenos and end up with a Chipotle Onion Confit...

I would love to hear more about this. If a chef truly has devised a way to make a pasta that has all of the texture and taste of regular pasta, but is made from nearly 100% protein, there would be an absolutely huge market for it. If this is true, I am very surprised I have not heard anything of it before now.

Not sure if this is still valid considering it isn't technically the 23rd here any longer, but hey, maybe it is before midnight somewhere in the world... Perhaps I can just blend some grievances with the silver lining of their respective clouds. I grieve that I completely missed seeing any episodes of 'A Cook's Tour' when F'N ran them earlier this year. Thankfully, it seems that they will be showing them again in Jan, and since I have a DVR now, I will be able to watch them ;). I grieve that there has been so much bashing about the whole Low-Carb thing, mainly by people who never took the time to really read up on exactly what the plans are about and to take the time to read the studies on both sides showing that there is no danger of long-term medical damage, and that the media decided to grab onto it and make it into a big old hype-fest both ways. Thankfully, the media seems to be calming down on it now, and the 'weekend warriors' of the LC set seem to be drifting away, so the industries surrounding it can settle down a bit and start catering to those who have been doing it right and who will be coninuing to do so. And it being the 24th here, I have a couple things I am purely thankful for: I am purely thankful that I discovered eG, and that because of it my cooking this year has been tenfold greater than it ever was before, and that it continues to improve from the great guidance of everyone here. I am purely thankful towards the people at Tova industries for coming out with a new product called 'CarbQuick' that seemingly has all of the taste/texture of regular Bisquick, without the empty calories/starch of the regular stuff.

I agree, definately give them Kroger steaks, heck, well-done Wagyu probably wouldn't taste that different from well-done tire treads...

I agree with Smartmotrin on this one. If you just look at the labels for ingredients of jars of stuff at the grocery store, you will be blown away by how prevalent added sugar is. There are lots of sauces and things I would love to try, but have always been let down by a cloying sweetness in the back due to an injection of HFCS. Hell, even things that aren't sweet have added sugar, check out jars of mayo next time you are in the supermarket, more than half the brands put sugar in....

I personally wouldn't worry, but then again I tend to take a lot of risks that many on this forum wouldn't when it comes to possible food poisoning... Vacuum packed would be similar to the beef being in the original cryovac I assume though, and it can easily last a couple weeks in that, so I don't see why you have any reason to fret.

you don't need to proof the yeast with sugar unless you have very old yeast and are uncertain that its any good. Just dissolve the yeast in water if its fresh or dry active or use instant yeast and mix it with the flour. ← Ah, but the rest of the recipe doesn't call for any real flour or sugar, so, the yeast needs something to feed upon. Yeast apparently can't digest pure protein or fiber.

Well, honestly, if a super-minute amount remains it is fine, I have been using a packet of white sugar to a teaspoon or so of yeast so far with five to ten minutes proofing time, and that seems to have worked well.

Heya, I have a couple recipes I am intersted in trying, but they call for very small amounts of molasses as a flavoring agent, and i can't allow any sugar to remain in the finished version. Since apparently all of the flavor in Blackstrap Molasses comes from the impurities, I was wondering that if perhaps I proofed the molasses with the yeast for a bit, instead of adding a little white sugar as yeast food, if the yeast would be able to eat the molasses to do their yeasty beasty thing. Also, would I be correct in assuming that although the sugar component of the molasses would be gone, that the flavor would remain? Thanks.

Surely, you must be joking. No kidding. We'll be sure to tell the cod fishers in Newfoundland that the fish stocks are in good hands. Ooops! Too late! A. ← My understanding was that with the cod situation some things had been done to reverse the trend of overfishing, that the industry was now regulating itself to let stocks grow back, is that false?

Hey Judiu - For that recipe, is there a reason you remove the pork?

I will give another vote to the no breadcrumb camp. Some chopped onion, celery, and bell pepper plus a little egg are all you need to hold them together. I prefer them sauteed in butter sans panko or breadcrumb coating as well, they are more tender that way. Don't forget to add lots of old bay.

I'm not a scientist, so I can't speak from that side of things. I will say that I have faith in those farming/fishing the shrimp not to fish them to the point of extinction. Other times we have gotten close to wiping out ocean species we have seen it before it happened, stepped back, and taken steps to correct it, and I see no reason why we wouldn't with shrimp.

That is what I was saying. There will always be a sustainable shrimp industry, it just might change who is providing the shrimp, and how well they are being compensated for it. There will always be a demand for shrimp, there will always be shrimp, so there will always be someone willing to accept the price people are willing to pay for those shrimp to pull them out of the water and serve them up. Let the industry evolve as the market lets it.

Oh, there is also aways hamburger pies: Take the meat, beat in an egg, flatten it out, spread around some sort of filling (I like horseradish, mayo, cream cheese, and spinach, but anything works) wrap the meat up around it to seal it, cover it in cheese, and bake until done.

Hell, if I had 15 lbs of ground beef I certainly wouldn't look a gift horse in the mouth... or as it were, a gift-cow in somewhat more unsavory areas...

But that is just it. If Vietnam wants to get into the shrimp game with us they need to play by whatever rules we give them. If they want to sell us shrimp, they will sell them at the price we are willing to pay, same with domestic shrimpers. Getting into any business, especially agricultural commodities, is no surefire path to riches and steady paychecks, and anyone getting into it should know that. If the prices the market is willing to carry rule out domestic shrimpers, then the domestic shrimpers need to find new career paths or re-organize their operation so that they can run it on lower profit margins. If the Vietnamese don't think we are paying them enough for their shrimp, then there will be other nations lining up to sell them to us at the price we are willing to pay.

Marlene - Everything looks stunning so far. With regard to fryer oil: Wow, I have never heard anyone recommend Soybean Oil (I am assuming that is what Soya oil is) before. I thought Soybean oil was what was used in cheap industrial products and was agreed upon to have an odd taste. Personally I heartily recommend Peanut oil for all of your frying needs. Very high smoke point, clean flavor, easily re-usable, and not too expensive. Also, if you want to experience southern cooking bliss, look no further than Southern Style Collard Greens. Take a big bunch of greens, wash 'em a couple times, chop them into tight little spirals (There is a fancy French word for this which I don't recall, I just roll 'em and cut 'em). In a huge stockpot sautee some butter, some ham hocks, and about half an onion. Garlic works well too, along with a dash of red pepper, but aren't really traditional. Add the greens, let them wilt, and when they get smaller, add in a couple cups of chicken stock. Cover it up, let it cook on low for hours and hours on end, taste and salt and pepper to your liking. Add a dash of vinegar before serving. Oh, these must be served with a bowl full of chopped raw white onions soaked in vinegar (my preference is the harsher the better, raw white vinegar works very well, although cider vinegar does add a nice touch).

Bacardi 151 or Everclear... give it a couple shots and you just won't care about the throat anymore...

Dried tomatoes sounds like it would be a fun project, I'd vote for that. Umm, other than that, make lots of tomato based soups/stocks/sauces before they go bad? Maryland crab chowder?