HungryC
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Posts posted by HungryC
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Poor top browning is the main problem I have when "egg" baking. I've solved it by 1)brushing the tops of whatever I'm baking w/butter or egg wash to encourage coloring, 2)baking as high in the dome as possible; and 3)not opening the egg, if at all possible, while cooking. I "peek" through the top vent while standing on a stepstool & use a flashlight when necessary.
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On my "best of" list, Jacques Genin ranks pretty damn close to the top. His shop in the north Marais is mostly chocolates and fruit jellies, but he offers a select few pastries each day. His Paris-Brest is absolutely fantastic...see below, enjoyed back in April:
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Ginger & lemon zest, and a handful of ground almonds.
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Have you considered using a dehydrated cheddar powder? You can add cheese flavor & cheese solids without adding fresh cheese. Another "neat" option is to make a cheese/herb mixture and spoon/sprinkle it into the score after slashing the loaf. This can decrease the oven spring a bit and lead to some odd shapes, so you'll need to experiment to find out how much cheese, what shape score holds it best, etc. But I've seen plenty of cheese-topped boules filled in this fashion.
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Agree that a crumb crust is nice w/coconut cream. Find some coconut wafer cookies/sables/sandies and use those. No need to stress over a pie crust when a crumb crust will do. Murray makes a scalloped, round coconut cookie (the kind with a hole in the middle) that would make a nice coconut crust. Or make your own coconut sables and crumble them up.
Or make a press-in-the-pan tart crust, which is way easier than rolled-out pie crust.
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I'm at the other end of the spectrum...I am within a short walk of the lower Mississippi River, where my drinking water is sourced. The river has something like 300,000 cubit feet per second of freshwater rolling on by; up to 700,000 when it is in full flood. Rainfall averages about 60 inches/annually. Most of my concerns are related to keeping water OUT of the garden (raised beds, contouring) and to mitigating flood risk.
I do have low-flow toilets ('cause you can't buy any other kind), and two separate water meters: one for the interior, which is used to calculate my sewer treatment charges, and another for irrigation/outside (no wastewater charges on that useage). Minimum water use charges are pegged at $10/mo; my household uses about $30/mo, exclusive of wastewater/sewer charges.
Soaker hoses water the raised beds & landscaping, when necessary.
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Where I live the only option is Walmart for (frozen) shrimp unless you want to buy the previously frozen stuff at Safeway, which no doubt is the same.
So is the only option not to buy shrimp at all?
No, you can mail-order from various companies selling US wild-caught shrimp.
You can also look very carefully at the frozen stuff at Safeway, etc--some wild-caught US landed frozen shrimp is indeed available at mass market retailers. Five-pound "block" peeled, frozen wild-caught shrimp are sold all over the country.
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Peppers freely cross-pollinate and give rise to variants, especially in climates where the plants survive for several years. Variant plants were always springing up in my compost heap; I'd move them to the garden and get all sorts of color & shape novelties. So your search for an identical pepper elsewhere in the world or an English name is probably fruitless. You're looking at a local pepper, grown and sustained by people who like it. Why assume that an identical pepper exists anywhere else?
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So you are suggesting a stove top bain-marie? Sounds reasonable. Certainly worth a shot. I have had a similar problem to Elsie's.
No bain marie...way too fussy for me in the early AM. I make the shakshuka sauce in big batches, then portion it and freeze. I defrost it in the microwave, then spread it in a skillet & add a handful of chopped spinach/kale and a scattering of sheep's milk feta, make a few dents for the egg(s), and cook over gentle heat. When the sauce starts to bubble around the edges, I cover the skillet. About 7-10 minutes, depending on heat & egg size. For florentine, I saute a little chopped onion, then splash in some cream...when the cream starts to bubble, add torn spinach, nutmeg, white pepper, and make a few dents for the eggs. Cook until spinach wilts and egg is as done as you'd like.
I did this in the oven for a while, but I kept over cooking the yolks. Stovetop means I can still have a runny, dippable yolk. Covered skillet seems to help me get set whites and runny yolk.
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I make shakshuka all the time, but I do it on the stovetop and not the oven. Ditto for eggs florentine: I think the texture is better when cooked on stovetop; I've had trouble getting the whites & yolks done just right in the oven. Skillet & a glass lid allow me to see exactly when the eggs are perfect.
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Have you seen them growing on a plant? If so, some botanical characteristics can narrow down the species to which the chile belongs. Is the pepper upward facing or does it grow downward? What does the flower look like? Can you show a photo of a chile cut in half (cross section)?
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today i was on a Field Trip to get ideas for my CuisiSteamBoy, esp the drip pan.
im not much of a Mall-er, but at WSonoma I saw this :
http://www.brevilleusa.com/crispy-crust-pizza-maker.html
i imply nothing w this ref.
Ive personally suspected that Breville today is what Cuisinart was way back when, when they
brought the Robot to the Heathens :
http://www.robot-coupe.com/en-usa/catalogue/bowl-cutter-mixers,32/
Id prefer they look into the Breville XXL Steam Boy ( Girl ? ) that held a 1/4 sheet pan w a bit of room
and could take 4 - 5 of these pans.
500 USAD would be nice 400 USAD at BB&B
they sure do have a lot of stuff.
By coincidence, I saw the pizza oven thingy at Williams Sonoma just yesterday....it doesn't look so great, in person. Slot for the pizza is pretty narrow, so if you have irregular or tall toppings, they will be way too close to the element. Stone is on the small side, so you're either making 10" pizzas, or the edges may bubble over and spill out (esp w/liquidy toppings and a poorly formed edge).
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Here's an online source for wild-caught, landed in LA shrimp...
http://www.cajungrocer.com/fresh-foods-gulf-shrimp-c-1_15_35.html
Not cheap, but priced similar to good beef. I'd rather have 8 oz shrimp than a similarly sized steak any day.
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Yet another reason to insist on wild-caught shrimp....currently about $4/lb from local fishermen in my area, yet I still see frozen, imported shrimp at my local WalMart. Someone must be buying them, or they wouldn't continue to appear in the freezer case.
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Gas rocks...I have a 30" BlueStar, and it is a pleasure. Regarding cleaning, I find it loads easier than a shiny sealed top. It has open burners, so I line the drip tray w foil and toss it out when I clean. The grates are cast iron, so they don't show every little drip or speckle. When really dirty, the grates lift off, and a sprinkle of Barkeepers Friend and a scouring pad gets the job done quickly. The oils will eventually polymerize and harden, seasoning the grates just like a cast iron skillet.
I can stir fry in a screaming hot wok.....but I did install suitable venting over the stove. Too many people neglect the vent hood and settle for the silly toy hoods peddled by major appliance manufacturers.
Gas is cheap in my part of the country, so it is significantly cheaper to fuel my gas stove than an electric. I have multiple natural gas hot water heaters, gas stove and oven, and whole house gas heat....in the depths of a cold winter this year, the gas bill didn't break $75/mo. I don't buy the hysterical arguments about inefficient combustion....all over my region, gas is the rule and not the exception for home and water heating. No reports of health problems on my local news, lol. (Of course you should have a carbon monoxide detector, but newfangled smoke detectors also do this.)
Seriously, if you have problems catching things on fire while using a gas stove, you need to be more careful. Get some silicon pot holders and stop using the dish towel as a hot pad.
I looked at induction and decided against it. No one could tell me how long these loaded-with-electronic units would last, nor could they guarantee that the circuit boards controlling the displays would still be available in 5 years. I can fix all the moving parts on my BlueStar with a screwdriver and a wrench. I can safely say that the BlueStar is good for decades of service.
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Okay, I don't want you guys to think I don't use my shiny new kitchen. Here's the interior of the pantry cabinet, complete with cambros of various flours, pans, dry goods, etc. And I forgot to show my absolute favorite feature: two extra deep, full slide drawers full of alphabetized spices. Drawers are in the kitchen island, which is lower, tabletop height so my short self can comfortably chop and knead while barefoot.
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It is a terrible idea. Unless you're ready to institute.a mandatory set service charge, the 9 percent is his choice. Would you make a big deal of this if he was just a "regular" patron from a majority ethnic group? How do you treat "white" low tippers?
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Very happy with the BS. No electronics, simple to operate, built for the long haul. No frills, but solid and the oven in a 30" unit still holds a full sheet pan. ETA sorry I couldn't get the photos correctly oriented.
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Love seeing the kitchen pix. After years of a minuscule, dark, 1950s kitchen bisected by a hallway with no more than 24" of continuous counter space in any one spot, we moved into a new house last October. Old kitchen had no storage, no seating, and terrible layout. I now have acres of counter space, a cabinet spot for all my junk, and ultra bright LED lighting. Kitchen and dining are one large space, with door and windows opening to back porch. BlueStar 30" means I can stir fry, and 42" externally vented hood means I don't stink up the house when I do it. It is heavenly
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Swapping water for milk won't make much difference in the overall cooking time. Liquid is liquid, in terms of dough hydration. BUT, swapping the water for milk will dramatically change texture and browning. Milk will tenderize the dough and help it to brown evenly....using just water will make the crust pale and more chewy/firm in texture. Think about the textural differences in challah (bread made w/eggs) versus a soft dinner roll (eggs, milk, butter/oil) or baguette (flour, water, yeast) or focaccia (flour, water, yeast, oil).
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Hi!
I'm looking for a super-easy pizza crust recipe. I've been working with the "Crazy Crust" pourable pizza curst and ym big cast iron skillet. OK, after a few experiments, I've got it just about right. This recipe DOES produce a nice flavor and crisping around the edges, but the middle of the crust is always undercooked and doughy.
I've tried it as listed, tried upping the milk to make it more liquid, and so on. Same result.
I beg your advice. The crust is all the stands between me and acquiring pizza technology.
http://allrecipes.com/recipe/crazy-crust-pizza-dough/
Thanks!
-Johntodd
The fairly vague recipe doesn't indicate the SIZE of the baking pan/sheet, which is an essential part of determining how long it needs to cook. Why not simply cook the crust for a longer period of time? Your cast iron skillet's higher sides and, I'm assuming, smaller surface area than a baking sheet, will yield a thicker crust....so, again, it will need far longer to cook through. Either switch to a baking sheet or cook it longer. If you stick with the skillet, then preheat it before you add the dough.
FWIW, I don't really consider a dough with milk and eggs to be a true pizza crust. More like a bread dough or batter.
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King Arthur Flour carries colored sugars, sugar pearls, and a limited selection of seasonal decorations: http://www.kingarthurflour.com/shop/ingredients/decorations
Fantes carries a wide array of cake decorating equipment, plus a small selection of decorating ingredients: http://www.fantes.com/cake-decorating-ingredients.html
My local WalMart carries Cake Boss, Wilton, and another brand (can't remember which) of supplies, including paste colors, for reasonable prices.
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Nice looking beans....I grilled tuna steaks on mine yesterday, but no pix. What's your go to recipe for the dry fried beans?
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I strongly recommend that you take a look at it before considering a purchase.
You should be able to, hopefully, find it within a reasonable distance.
What he said. But to clarify what he said, GO TO THE PUBLIC LIBRARY (either in person or via your local library's website). If your library doesn't have it (my rural system does, so don't be surprised if yours has the multi-volume set), then you can certainly order it via interlibrary loan. You don't list your state or city, but every single southeastern state has a public library system, and most have interlibrary loan features via their websites. It's already bought & paid for with your tax dollars.
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Opening a Deli
in Restaurant Life
Posted
Sides seem pretty boring, no? I'm with the PP who suggested some ethnic twists. You can't beat Subway/Firehouse/etc on branding/advertising, so why try? Differentiate by offering a more interesting sandwich.