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Everything posted by aeschylus

  1. Hey -- resurrecting this thread with another question. I've been using Just Whites since I bought a tin on a whim on clearance at the local supermarket, and really like how easy they make baking with egg whites. But I'd rather not spend money on eggs from cage-raised chickens.. Anyone out there know if there are suppliers making powdered egg whites from free-range eggs? My web searches turned up boxed free-range egg whites available (http://www.eggnation.co.uk/shop.php) in the UK, but I haven't found anything here in the U.S.
  2. Reinhart's oat bran bread is definitely on the list for my next bake day!! In the meantime, I tried an oat bran tortilla recipe, adapted from Homesick Texan's recipe. The results were delicious, although they reminded me much more of roti or pita-style flatbreads rather than tortillas (the flavor-profile was much more nutty and wheat-y than I associate with Mexican cuisine). Oat Bran Flatbreads: 1 cup biscuit flour (or 1 cup white flour + 1.5 tsp baking powder and 2 tsp salt) 1 cup whole wheat flour 1 cup oat bran 3 tsp vegetable oil 1/2 cup whole milk 1 cup boiling water Add boiling water to oat bran, stir. and let stand for a while. Right before you add the mixture to the flour, Mix together flours, salt if desired and oil. Stir milk and about 1 and 1/4 cups more lukewarm water into the oat bran mixture. Add to flour mixture and stir to combine. Mix until well-blended, and let rest for around 10 minutes in the bowl. Form into two logs. divide each into 6-8 pieces, and roll into balls with your hands. Let rest 10 minutes on a plate. Heat a cast iron griddle or frying pan over medium heat. On a well-floured surface, roll out the dough balls to around 8" in diameter (you will probably have to flour each ball as well as you roll them out to keep from sticking). Cook on each side until the blisters are just beginning to deeply brown or blacken. You will probably have to fiddle with the temperature over the course of cooking the whole batch. It's also easier to fold the rolled-out flatbreads into quarters, put them folded flat on the pan and then unfold them, rather than transferring them whole. Keep warm in a foil or towel-covered plate, lasts a few days in the fridge or freeze well.
  3. any updates? i'd love to hear how your dining experiences went...
  4. our local food co-op is closing down and as a result I've inherited a 50-lb bag of oat bran.. we're planning on giving some of it away but I'd like to use it in baking as well. Anyone have any favorite whole wheat/oat bran bread recipes that have worked well for them? Tips on subbing in oat bran to other bread recipes? Oat bran crackers, maybe? Also: it occurred to me that most of the low-carb flour tortillas I've seen on supermarket shelves are made in large part with oat bran. Has anyone out there ever tried making their own? I hopefully will get around to it later this week and report back on the results... ps. a search pulled up this nytimes article from March 1989, declaring oat bran to be the "mexican food of 88/89"
  5. so you're not actually adding dry ice to the ice cream base; but rather sort of churning ice cream in the usual way but using dry ice as a quicker way to cool the mixing bowl?
  6. They'll be a little bit crunchier on the outside and more pillowy than flaky, but I'm a big fan of beer biscuits -- cut whatever fat you're using into self-rising flour, and then pour in beer instead of buttermilk for the liquid, just until the dough comes together. The carbonation gives the biscuits some extra lift and the flavor doesn't hurt either. Also mixing in a half cup of whole wheat flour gives some nice nuttiness...
  7. though i end up using storebought bread lately, the best tomato sandwich i've had all summer was on a whole wheat desem bread that my aunt and uncle brought up with them from augusta. i grew up on, and still swear by an openfaced sandwich with: toasted rye bread or rye crackers peanut butter (not too much, just a thin layer) tomato slices from the garden/csa black pepper and sea salt mayo is a sometimes addition, but then you need an extra slice of bread and all of a sudden it starts becoming more like an actual sandwich and less like a snack...
  8. thanks all for the ideas -- we ended up going to Spice and Curry at the 54/55 interchange, which I'd highly recommend -- owned by the same family as Udupi, I think
  9. I've tried the recipe a few times using half buckwheat flour and half KA white wheat flour. Buckwheat, of course, makes the dough infernally sticky, especially with such a wet dough and even my usually trusty linen is now gunked up. I think next time I'll try the technique some have proposed of just dumping the dough straight from the mixing bowl into the hot pot. Other than that, I'm pretty happy with the results -- the end loaf has much less rise than AP flour would, but the texture isn't overly dense, it has a surprisingly light and airy consistency, and the flavor is really something. Anyone else have any experience with buckwheat? Should I up the flour/water ratio to make up for the fact that the buckwheat flour isn't adding any gluten?
  10. hey all -- my research group at unc is hosting a visiting artist/activist in a few weeks. we've been focusing lately on making maps about the economic geography of the triangle, and RTP figures pretty heavily into that. anyway, our visitor is keen on seeing the park in all of its glory (and confusion!), and we're taking him around for an afternoon on a sort of situationalist drift through the Park. the foodie question: we want to also explore some of the food culture of RTP, ending up eating dinner somewhere nearby. i've read nibbs fabulous april post on lunch spots, but wanted to throw this out for new suggestions; observations on what lunchtime culture is like in the park (we've heard rumours that there are some taco stands worth checking out?) and, most importantly dinner recommendations! what lunch spots stay open for dinner? i know serena turns into a more upscale tapas place at night, any other suggestions for places which epitomize the RTP 'scene'?
  11. this is sort of kitschy, but beer marshmallows + malted shortbread make me think s'mores, with the addition of chocolate. would toasting the marshmallows add interesting flavour notes or just kill the subtleties? what about serving with a hop-infused seltzer or cocktail of some sort?
  12. haha don't forget vegan mousse -- melted chocolate folded into whizzed tofu (far beats dream whip and chocolate pudding for the last-minute!) and the much less passable, imho, raw mousse, of avocado or banana and carob.... i'll have to try that water recipe though. anyone know if subbing liqeur for some of the water will mess with the texture?
  13. Who knows what the Triangle is ready to support as a full-scale restaurant, but I'm pretty sure there are enough of us excited about / interested in innovative food to support something like this! Bryan -- what about marketing this as an alternative for students with dining money to blow at the end of the year (is there even a way for you to work getting paid with dining points?)? So... anyone up for organizing an egullet night at Z kitchen? I'd volunteer but I'm up to my ears in schoolwork right now (and on a TAs salary ).
  14. Interesting foodblog so far -- I'm excted to see more of your experiments with molecular gastronomy! Could you talk some about your experiences cooking on campus while at Duke? I spent a semester there (heading back in the fall for grad school), and had to walk over to a neighboring dorm even to find a kitchen to use; the RA came by to check on me while I was working because it was so strange for someone to be cooking in the dorm. Have things improved? Have you found creative ways around the limitations? Do you get a sense that the average undergrad at Duke cares enough to seek out dining beyond what's offered on campus?
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