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Shoeburyness

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  1. I realize I'm digging up a fairly old post here.... but I have to warn people. We ate at Las Palmas (not the taqueria on Federal) right after we moved to Thornton and it was absolutely HORRID. Unbeleivably nasty. Any Mexican restaurant that makes you feel that you would have better spent your money at Taco Bell... words fail me.
  2. I'm in Denver, so we are pretty dry up here. I have read that any kind of hardened bread can be used as a teething biscuit, so I might just make banana bread without nuts, cut into strips, and harden it in the oven ala biscotti. They have gotten harder over the course of the day, but still not as hard as I think they should be. From what I understand, they should be like bones (hence the name) and inedible unless you want to gum them or dip them in coffee or some other liquid. We gave one to the baby and he loved it-- he gummed it into paste. It didn't break into chunks, just slowly dissolved. It made a horrible mess, though. I think they are supposed to be pretty bland. If a teething baby is eating them, they won't mind the blandness, and someone older will be eating them with coffee, tea or wine. I might try clove, though... clove oil used to be used as a dental pain reliever, so I wonder if something containing clove would do the same thing on a smaller scale for a teething baby.
  3. I tried making Ossi dei Morti from a fairly simple recipe (Beat 3 eggs with 2 cups powdered sugar until pale and thick, mix in two cups AP flour and 1 tsp. baking powder, form into logs 1.5" in diameter, let sit overnight under a towel, slice into 1.5 lengths and bake at 375F for 15-20 mins.) They are supposed to be very hard, to be eaten by dunking into tea or coffee or given to babies as a teething cookie. However, mine are just odd. They have a sort of crust, I assume from sitting out overnight, but then the uncrusted bits puffed out like a normal sort of cookie. They ended up tasting like bland, cakey sugar cookies, and aren't very hard at all. I'm thinking this is down to the shaping, which struck me as rather odd. Anyone know how one is supposed to shape Ossi dei Morti? There are a few recipes I've found that call for ground almonds and dipping in chocolate, but that won't work for me because I actually am usuing them as teething biscuits. I've looked for pictures on the web, and I can't find any.
  4. My husband recently discovered Gruyere cheese. We used to buy it as Sam's Club (they actually have some good imported cheeses) but they aren't carrying it any longer. Where can we get some Gruyere in or around Denver?
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