GlorifiedRice

Im just gonna say this...<br /><br />DO NOT BE OFFENDED.<br /><br />BUT<br /><br />Do not buy BOBA at Asian Markets. Ive seen too many variables as far as storage and grocery workers not realizing or knowing what FRESH Boba are supposed to look like and where to store them and not tossing out old stock...<br /><br />Boba ideally should be in vacuum packed plastic bags with NO condensation or powdery substance. Im not sure but It shouldnt be frozen until after its cooked.<br />Ups and downs in temps make it fall apart and become mushy...<br /><br />If any of this is incorrect please advise me<br />

I ordered from Amazon...It was listed as hardcover

Hi, Is anyone else having issues getting JUST the spiral and not the hardbound book together? I ordered the American Cooking FOTW and only got the Spiral...

I havent BUT heres a hack (made out of Pillsbury Cresent Dough) http://foodbeast.com/content/2013/05/30/pillsbury-attempts-to-diy-the-cronut-with-salted-caramel-crescent-doughnuts/#.UazyCFfkrjU

Im obsessed with them. I wait for new kits to come out and snap them up immediately

Mulligatawny! Chickarina

Wow, you just add water you have rice? That sounds kind of space age and, um, interesting. Maybe we'll try it some day for the fun factor.←1540283 Well, it's not quite that easy, you do have to nuke it for two minutes then let it rest for 5 minutes.←1540322 The worst thing about Minute rice is that I am going to have to start using it again for "grandma's stuffing"....I have tried every other rice available to me and the stuffing doesnt taste "right" It actually smells better than Uncle Ben's tracey The freeze drying SPLITS the grains after you reconstitute it. so it falls apart and gets mushy and not toothsome

http://i.imgur.com/6ICkwVQ.jpg I made the WW Brownies, I put Pecans on em. Soooo good... BTW I do not look at whole wheat as "not fun" to eat I prefer it over white bread et al. Its delicious, its got texture, a rich flavor and its just yummy. TY so much for the 2 recipes.

Cologne, Ties, Shaving Mug and Socks! Or tools! Its women who want food, wine, vacuum cleaners or flowers.... Everyone knows this... /sarcasm

Im surprised no one has mentioned these Japanese Do It Yourself Snack Kits, from Kracie brand They are called Poppin Cookin' or Happy Kitchen. They are little snacks you make yourself like Waffles, Fast Food Happy Meal (w/Cola), Cakes, Ramen Noodles, Curry Rice etc Some, even involve Spherification... You can buy them on eBay, Amazon, JList etc. Here are a few videos, Happy Meal Waffles Ramen Cake Sushi W/Spherification aspects

Kohlrabi and Sunchokes make great fauxtato salads

Dont overlook Japanese Potato Salad, which is half mashed with sugar vinegar and mayo with corn, carrot and cucumber

Whole Wheat is healthier than White Flour.. It has more fiber and the fiber slows the absorption of the carbs It also has more nutritional content

I made that King Arthur Devils Food Cake, it looks wonderful and smells fabulous! I used 100% WW pastry flour, a few extra squares melted chocolate and added an extra 1/2 cup milk. One I will frost with ganache and the other Ill have with the Cool Whip chocolate frosting... Its perfect! Nice and moist and great chocolate flavor! YaY! TY

I used WW PASTRY flour. (Why Im shortening it to WH in the title is beyond me! LOL)<br />I measured exactly and followed the recipe exactly. I think.<br /><br />Maybe Im used to Devils Food cakes and Im thinking that all chocolate cakes should taste like that.<br /><br /><br />Im not a baker, so this is all new to me. Usually I resort to a mix. and no one makes a Whole Wheat Chocolate Cake mix.

I only eat whole wheat bread (even hot dog and hamburger buns) I love cake but i always get a food hangover afterwards and I didnt when I made that WH Chocolate Cake (from that URL above)

Because its heathier and lower glycemic

Hi I decided that Im gonna make all my desserts with Whole Wheat flour... I made this one the other day and it is dry and no chocolate flavor http://www.wholegraingourmet.com/recipes/41-cake/25-decadent-chocolate-cake.html Anyone got a truly decadent rich, moist WH chocolate cake?

Okay Im still using that recipe but I use half honey half molassess and its now my go to loaf... YUM, ty guys

Men's Pocky

It is perfect! It tastes like stout!

The loaf was perfect, not too dry not too moist... I let it rise for 2 hours the first time. How do I increase the fiber content? Im also going to make Oatcakes from here http://www.allotment.org.uk/recipe/77/recipe-for-north-staffordshire-oatcake/ Thanks for your help

Sooooo pretty Minas! What is that Apple filled with if anything?

Okay so I burnt my mousing and typing fingers so I couldt tell you how it went last night, till my fingers stopped hurting. The bread came out gorgeously, BUT No flavor! I used this recipe exactly, with honey http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe Its good but Im looking for a yeasty full bodied richer whole wheat bread like the kind they sell at Great Harvest Breads in Wayne, Pa Ill try fresh yeast, melted butter for the oil and molasses tomorrow, would that help?

My doughs rising! After this test loaf Ill use the fresh yeast... YAY