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Everything posted by Terrasanct

  1. I’ll try that recipe, thanks.
  2. These crackers have blisters all over and mine don't. Not sure how to get that.
  3. Hi all, haven't been here for years, not since about the time Bourdain was stuck in Lebanon. It's been a while. But I knew it was the best place to ask a food question. On a trip to Seattle a year or so ago, we stopped at the Starbucks reserve at the headquarters. They sell Princi baked goods. There were so many things I couldn't figure out what to get, so I got a big round loaf of bread and a package of three huge crackers. The crackers were just so good, and we've been getting them on every trip. Since the apocalypse and everything, no traveling and lots of baking. I ordered some overpriced semolina, thinking those huge crackers must be semolina based. The crackers I baked were very good, but not quite the quality I was hoping for. So here are the things I could do differently--I only have regular olive oil right now, not extra virgin. That might make a difference in the richness. The recipe calls for half semolina, maybe a higher percentage would be better? I was able to roll out really thin, so that's not a problem. If anyone is familiar with those crackers and how they are made, I'd appreciate it. Maybe I'll stick around this time.
  4. That's all very interesting. I think it looks closest to the burnay pots, especially the ones with a larger opening. I just remembered visiting a Korean woman in Billings who fermented chili paste in a large clay pot she kept on her deck. I have a kimchi pot that I make my kimchi in but it's smaller than this one. I'm also wondering how many heads of cabbage I could fit in there for sauerkraut...
  5. i do a lot of fermenting and I'd love to use it for that. It does look very similar to the pot in the photos. I'll do the water test to see what it's made of. There are also a lot of ceramists in Missoula I might check with.
  6. There are four, and a hole in the lid handle as well. I can't imagine trying to lift this while full and hot.
  7. Thanks for the links. I don't think this was made in Montana, the man said something about Romania or somewhere. It was supposed to be a stew pot for a certain kind of stew. I measured and it is exactly a foot high without the lid. It's kind of massive. It wouldn't fit in my oven and if it did there would be no lifting it out. I was told it's food safe. I'm attaching photos of the inside and both sides of the lid.
  8. I feel like it should be ideal for cooking in a fire but I'd like to know if it's oven safe, without putting my oven in jeopardy. I wish the shape were right; I'd love to try baking bread in it. I know someone here must have an idea about what this is and what I should cook in it. But for $20, I had to buy it. It's decorative if nothing else.
  9. I haven't posted here for years but I just recently found an interesting thing at a yard sale. It works as a decorative piece but I want to find out where it's from and what kind of cooking is done in it. It's a little over a foot tall and about as wide, made of earthenware. Glazed most of the way up inside. There is a lid. The man I bought it from had bought it at a charity auction and had never used it for cooking. I'm hoping one of the food historians here can help me figure this out. Thanks.
  10. My husband loves my homemade pizza more than anything else in the world. I haven't made it much lately because I haven't been eating that kind of food, but I may have to make an exception in this case.
  11. I've never had veal saltimbocca; veal is hard to come by around here. The chicken dish sounds good. My challenge is to make foods that are healthy. I eat mostly veggies, fruit, and meat. The sandwich last night was very good but an exception to my regular diet. Fortunately, I can eat all the prosciutto I want. :-) Regarding the photo, mine is the meat that looks like marbled beef.
  12. I made panini for dinner with some of the meat, sliced as thinly as I could with an electric knife, some Havarti, onions and mustard. Really good. Just to compare, I bought a few slices of prosciutto from a deli (Dietz and Watson brand). The deli stuff was more thinly sliced, more sour, and saltier. The color was more of a pink. I actually preferred the taste of what I had. I cooked some up in the frying pan to see what that tasted like, and it reminded me of boar bacon, but was too salty for my liking. It's a good idea to cut it up and freeze some and use the rest. My daughter lives almost a thousand miles away, so getting her some would be no easy feat. She is a restaurant cook, and her boyfriend is a butcher, so I know they would appreciate it.
  13. Those ideas all sound really good--any more suggestions?
  14. Maybe it's one of those brands that just goes to deli counters or something. I figured the brand didn't matter as much as that it is from Italy and has the correct ingredients. It's boneless. I tried a bit when I got home--no spoilage as far as I can see, dark red meat, somewhat oily feeling, a little tangy. I'm no cured meat expert but it tasted good to me. Now I wish I'd picked up a second one when they were available--I think my daughter would have liked one.
  15. I'm at the store now--there was one of the two left. It's Il Numero Uno brand, if that means anything. Follow up later.
  16. I think so. I've been reading online to make sure I know what it would look like if it had gone bad, and as long as I avoid that I should be okay. But can it be frozen? There are only two of us here, and as much as many of you would like to help me eat it, Montana is a bit far off the path for most. I have been planning to have a get-together with some friends anyway. If it doesn't kill me, it might be a good excuse. Have to wait until tomorrow, as the store is closed today.
  17. I think the brand was a decent one. I'll post the name when I get it. This store just gets everything really cheap.
  18. I guess it wouldn't hurt to give it a try. Strangely, as much of a foodie as I am, I've never done a lot with cured meats. Dignan, it's called Mr. Thrifty, a local store like Grocery Outlet. Some past-dated stuff, things that didn't sell at other stores, lots of fresh produce. I mostly just get the produce, since I don't usually eat processed foods, and I haven't really trusted their meat (fish from China? No thanks.) I have to say I love the store, though. Different things in there every time I go in, and the prices are really low. I just noticed you live in Sundance, that's pretty country there. We went to Devil's Tower a few years ago.
  19. They still had two of them left when I checked today. I'm waiting for more opinions before I decide. Shall I twirl my nonexistent mustache as I go through the checkout line?
  20. You'd buy it when the sell by date was last December?
  21. Not that it matters, but I'm a she...well it matters to my husband I suppose. I went back today and looked at it. I've had a policy not to buy meat from this store, even though their produce is great. Took a better look at the package. It said prosciutto from Parma, ingredients, pork and salt. And the expiration date...10 months ago. Even for something preserved, that seems a bit long. I could be wrong but it scares me. Opinions? I could return it if it's bad, but not if it kills me first.
  22. I assume it needs to be in the fridge though, right?
  23. It's not the kind of place I can get a taste of it, but I'll have to go check it out again. I bought some good parmigiano reggiano there a while ago. I never know what I'll find, that's what makes the store so much fun. There aren't too many places in Billings, Montana to get proscuitto. Does it freeze well? Or keep for a really long time?
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