ChefCrash

Abra, The recipe we use calls for 1/3 C sugar for 3.5 C flour. After baking it is brushed with sweetened blossom water as well. The bread has a slight sweetness. I think it can be great with coffee. Blossom water is orange flower water.

Or you could buy an inverter like this one, which will allow you to use any of your existing AC (small) kitchen appliances. Microwave, mixer, beater, blender etc...

I've never been able to finish a smoked butt on my make-shift smoker either. I really like the smell of the house as I finish it in the oven. 3. i think its plenty cold-- if you read the description, I confess I had to finish in the oven because I struggled to maintain 225F in the smoker. I'm not sure where you're going with that series of questions though-- would my smoker setup or meat choices really have any affect on choosing to finish in the oven or butterflying the meat? ← I think Snowangel was referring to the butt temperature and not the ambient one. I think you've answered your other questions in your own blog.

I read somewhere that the haze is caused by coagulated proteins. A little white vinegar will dissolve it instantly. By the time we were done blackening the fish in this photo, the burnt oil you see was completely black (inside and out). I used BKF twice, then decided I wasn't gonna be All Clad's slave. I used a BRILLO pad inside and out. The shiny exterior is a lot more durable than you think. I threw away the messy BKF can.

Allura You don't mention how big your mom's roast is. As evident in all the posts on this thread (and others), depending on how long you want to tie up your oven, you can cook the roast at any temperature you choose, as long as you pull the roast out at around 120* to 130* internal temperature. A probe thermometer is a must. If the roast is a large one, compromise with your mother. Cook it in two pieces. One to 140*, the other to what ever you desire. Merry Christmas.

Sponge cake batter being spread. Baked at 450* for 7 minutes. Turned onto paper and cooled for 15 minutes, then rolled. Unrolled and applied filling. Rerolled and assembled. These decorations make my wife real happy. The bark as well as powdered sugar will be applied Christmas eve. Merry Christmas everyone.

I just happened to be reading about making clarified butter here, I found this post: Could it be that, excessive amounts of salt from the anchovies/Worcestershire as well as additional salt you may have added, have been the culprits?

Good one doc. A newly wed goes to work in the morning, leaving his young bride home feeling lonely and sad. From his office, he calls a pet store and arranges for the most expensive, most talkative Parrot be delivered to his wife to keep her company. He waits a few hours and calls his wife to see how she liked the bird. She replies: "It was very nice, a little stringy, very little white meat but still, very nice".

I've never heard of Zier's, but over at Williams-Sonoma you can buy 4 USDA Prime 10oz NY strips for $149 or 4 8oz Fillets for $129. Or you could own the complete set for $280 and for a bit extra they come monogrammed. I bought this roast this morning at Sam's Club. The butcher showed me four whole roasts. I deamed this 14 pounder Prime, and bought it for $120. It's sitting in my walk-in cooler uncovered. Christmas day I plan on searing it in the oven @525* for 15 minutes. Then reduce the heat to 140*.

Wonderful blog sazji, Left me home sick for sure.

Nicolai, you know, I admire you command of the languages, wouldn't it be easier to say "wet doggyiesh". Maher, try this food related joke Abu Abed goes to work in the morning, leaving his young bride home feeling lonely and sad. From his office, Abu Abed calls a pet store and arranges for the most expensive, most talkative Parrot be delivered to his wife to keep her company. He waits a few hours and calls his wife to see how she liked the bird. She replies: "It was very nice, a little stringy, very little white meat but still, very nice". It's what Paula Dean orders at the 7-Eleven Some people think their Zankha don't stink.

Bingo! Persian Karafs > Turkish Kereviz > English Celeriac. So then, one has celeriac, red pepper, carrot and ___________. The other has celeriac and ___________. It's been guessed twice, but always in among other ingredients. For a box of lokum, the final ingredient is: ????????????????????????????????????????????????????????? (C'mon, if you lived in the Mediterranean, what would you put in?!) ← I thought we already agreed on garlic?

Yes. Kind of like this.

Karafs?

Kohlrabi?

Zankha [noun] Zinikh, Miznikh, Zinkha, Mizinkha [adjectives] Zannikh, [verb] I can smell Zankha and I can taste Zankha, but I can’t define Zankha in English. Not in one word, two, or a whole sentence. I googled “Zankha”…. I found...? Another Lebanese, searching for a way, to explain, ZANKHA. Words I've already thought of: Rancid Gamey Fusty. From an Arabic/English dictionary Funky Fatty Greasy Oily Fishy Raw Bloody Stinky The foam atop a boiling pot of protein. Why we boil calves's or sheep brains before we use them. The smell of chicken as it starts to simmer. The smell of the sink after scaling fish. The taste of meats, seafood or poultry that are not quite done. Any thoughts?

Turks like it hot. Maybe horseradish?

Two ingredients right, one ingredient dead wrong. Of the two wrong ingredients however, one is in the right plant family. ← Oooh! Oooh! Carrots, Garlic, Red pepper and er..Radish?

Since I've seen pickled whole peppers stuffed with shredded cabbage, carrots and cauliflower, I'd have to say that your cabbage roll is stuffed with carrots and cauliflower.

What a coinkidink, I just watched a forgotten recorded 'Good Eats' episode titled "The case for butter". Alton says that butter contains lecithin. Does that answer your question Chris?

Thanks qrn.

Great. Where might one find lecithin locally?

That goes without saying. Thanks Chris, I'll try adding the oil slower.

Sounds like you guys know your stuff, maybe you can help me. I'm trying to replicate a Honey vinaigrette I had at Red Lobster. I got the color and taste just right but mine is very thin. 2 T red wine vinegar 1 T Citrus honey 1 T grape seed oil 1/2 tsp sugar. What can I add to this to thicken without altering the taste? Thanks

This is what I did: 16 oz bread flour 1/4 tsp yeast 2 1/4 tsp salt 1 1/2 C water. The dough was too dry and took another 1/4 C water to look right. This fermented for 20 hours. I don't own (and never will) a cast iron dutch oven, I wanted to make baguettes. I punched the dough, split it in two and formed two baguettes. Placed a moist towel on them and let them rest two hours. After two hours the baguettes were too flat so I balled them into two round loaves and let them rest another hour. I placed a water pan in the bottom of the oven and preheated to 475* I baked the first one on parchment in a half sheet pan. Baked the fist one 30 minutes. It looked like it was giving birth. I baked the second one in convection mode (effectively @ 450*) also for 30 minutes. It's the one on your left. This is what the first one looked like 30 minutes after baking. Both loaves were about 7" in diameter and weight each at 14 oz. but felt much heavier. Even with almost twice the salt, they tasted pretty bland. I was hoping I'd found a good recipe for light and airy baguettes.