Franci
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Posts posted by Franci
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On 10/12/2024 at 11:03 AM, gfweb said:
I have a vac sealer, but rarely use it, favoring the displacement methods that you use.
Another factor to consider is the counter space needed for an oven.
No counter space really! And the little I have I am using for sprouting 😊
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@DesertTinker thanks, I should have been obvious to me 😆 well, I guess I will stick with what I have and use the water displacement method. And cook in jars…
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I would love the air sous vide to work well! I admit that one of the major downsides for me of sous vide has always been bagging my food and never bought a vacuum chamber.
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@jedovaty, I am using the starter every time, it’s a package of 500g, I use 1/2 teaspoon for 300g of dry beans, it’s going to last very long time. I suggest you watch videos on YT of Francius tempeh, he gives such great tips especially for the dehulling soy beans. So easy and fast with his method!
I have a batch of sprouted adzuki beans going at the moment, hopefully it will turn ok, it’s my first time with adzuki-
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On 10/1/2024 at 1:28 PM, jedovaty said:
What sort of bug/starter/inoculation are you using?
If you can get Raprima, it looks like it is everyone’s favorite. I got a faster and easier option from Amazon and so far is working well Here
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Thanks to both! @jedovaty the buckwheat is even easier as you don’t need to peel it. You will like the homemade version even more 🙂
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Hi guys, long time I’ve been away from Egullet, I hope you are well. In the end I always come back here, you are the most reliable, knowledgeable people on everything food related.
In the last couple years I moved more and more to a WFPB diet, I am still flexible when I travel or get invited but at home I am keeping meat out.
I got into tempeh making recently, anyone else is into it? @gfron1?
so far I’ve made classic soy, sprouted buckwheat (a delicious surprise!) and split peas. I have so much to experiment
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I’ve been away for so long from Egullet but I am so saddened by Anna’s departure. Such a beautiful woman, RIP dear Anna.
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Last couple meals
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28 minutes ago, blue_dolphin said:
You can search by dimensions on AJ Madison but I don’t see much in exactly that size.
😁 that is the big problem! I tried it already, it looks there are not many options available 😅
thanks @rotuts, I will call the HomeDepot
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Hi guys, One year in the new house and I already had to repair this fridge twice (compressor problem) but the technician already warned me, next time you might have to replace the motherboard, he told me! I can already see ice building up in freezer. I am starting looking for a new refrigerator. Problem is the dimensions. This is a LG lsxs22423s (width 32.8, depth 35.6 and height 66.5), obviously I am thinking of another brand. I am having an hard time looking for a replacement. I like the ice maker and water function. Freezer capacity is also important as now, living on an island, it more difficult to go shopping. Any suggestions? Thanks
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On 7/12/2021 at 7:34 AM, Mjx said:
You have Serenissima and Eterna, how about Superba, Magica, Dotta/Grassa/Rossa, and Nobile?
Thanks everyone for your suggestions, at the end they are going with this option. My friend was grateful for your help, @JoNorvelleWalker I will definitely get a link to the lines when they will released them.
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Hi @JoNorvelleWalker, I will link this discussion to my friend and see what she says. Thank you dear 🤗
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Not really summery but if I wait for a cold night I can sit comfortably for long time before it happens 😁
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Thank you, guys! Passing along your suggestions.
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3 minutes ago, heidih said:
From a marketing perspective I am having trouble with a descriptor that is not related to pan form or use. Maybe just me. plus google keywords won't hit right.
That was my husband response 😁
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@JoNorvelleWalker she just told me she cannot share the photos for now because they are prototypes that will be presented in Frankfurt on Feb 2022.
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13 minutes ago, JoNorvelleWalker said:
How about volcanoes?
And I'd love to see pictures of the pans.
Too specific, I think. Let me ask her if she has pictures of the new line. Here is a link to the company.
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Hi there. I have an Italian friend which produces pans. They are launching 6 new lines of pans and they are looking for names for the new lines. We were talking about this among friends in an Italian cooking forum and I thought it would be great to ask you as well. Using Italian famous cities has been overused, so the idea was to use an adjective or name that could be associated with the most important cities. Like Rome is Eterna, Venice is Serenissima and so on. Other people made other suggestions but names of famous people for example is out of question for reason of copyrights.
Any suggestion? Or thoughts?
Thanks!
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@Shelby you can borrow the kids whenever you want. It was great they cooked as I was not in the mood
myself 😉 I hope they feel
the need more often 😂.
Tonight the husband did an awesome job grilling a ribeye cap. Some Bineshii on the side and a couple vegetables and a sliced pepino melon.
I couldn’t resist adding a picture from the window.
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On 6/30/2021 at 4:24 PM, dcarch said:
There is a law against child-labor. But I will not report you.
Wow! He is a tall boy! He can reach in the cabinet just like that.
dcarch
He is going to be 14 in a week 😅 amazing growth this year! He already passed me, not a difficult task though as I am so petite. Cabinets in this house, luckily for me are not as tall as in my previous house.
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Kids made dinner
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Just now, weinoo said:
No, please don’t. Florida still sucks!
😂 that’s a matter of fact. I will only stop complaining about my fruit and vegetables, for the moment
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Absurdly, stupidly basic cooking questions (Part 2)
in Cooking
Posted
Growing up in Italy I’ve never seen anybody using dry garlic and onion powder in the kitchen. It was and it still is fresh garlic.
Sure, the are some regional dry spices blends with garlic but it’s not the norm.
I understand there are times when you don’t want to dilute things with extra liquid. But I am wondering, do you think all this dry garlic and onion is just a lazy shortcut? Do you use them regularly in your cooking?