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Everything posted by heidih
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Finally soup weather here at a brisk 60 degrees and overcast. Lentils, kabocha squash, coconut milk and chipotle en adobo with some some bits of herb & spice was/is comforting and delicious.
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I spoke with the SIL of the local fire captain and she said they had been gone for 2 weeks at the various hot spots. He is 55 and sleeping on the fire hoses - not fun. He did not get the food but they appreciate the effort.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Well food play is on the agenda tomorrow so will report back. Still thinking of pre toasting though the 325 longish bake might be enough -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
Well I'm stuck here with only walnuts so shall experiment - though maybe just meringues with a touch of toasted nut makes more sense -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
heidih replied to a topic in Pastry & Baking
i was intrigued by the Dorie Greenspann 3 ingredient cookies but only have walnuts, Maybe toast first? Any experience? https://food52.com/blog/18962-these-genius-3-ingredient-cookies-will-be-ready-before-the-oven-beeps -
Amazing right in the thoes of it work. The best side of food sharing https://www.worldcentralkitchen.org/
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More importantely GPS coordinates please
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No this is a person graduated from a well respected university (unforfunately mine) - she is just playin an angle
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Back up to the calamari - I have found the tender yet still toothsome and tasty ones around here are made from the tenderized steaks; thicker but not uber chewy
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Maybe its buttermilk - that I could handle
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I have watched them all. Interesting, thoughtful and compelling. Here is the general link. I love my city https://www.kcet.org/shows/the-migrant-kitchen
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It does seem wasteful in an overall frugal cuisine
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And perhaps the most cool re-purpose is the ancient/traditional ricotta from whey! Yay! http://www.cheesemaking.com/store/pg/217-Ricotta.html
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Hhmmm - I know I saw something recently about drinking the whey, and I see whey protein marketed. Found this article interesting https://www.farmcurious.com/blogs/farmcurious/17599408-cheesemaking-what-to-do-with-all-that-whey
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Beet is/was used to color our Red Velvet cakes in lieu of food coloring. https://food52.com/blog/15776-an-all-natural-red-velvet-cake-that-s-truly-red Vivian Howard did one with chocolate on her show here http://www.achefslifeseries.com/episodes/34 recipe: http://www.achefslifeseries.com/recipes/47
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I'm with your brother on the wrong weather. I started my radishes which I overplant and use for greens - but - way too hot and they are not happy
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Often sold flowering here - stronger taste but I like it
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So you don't lke the MW asparagus? I've found it to be a good way to avoid water log. Was interested when Kenji touted it here http://www.seriouseats.com/2017/07/how-to-steam-vegetables-in-the-microwave.html Wow - unexpected mechanical failures - not a happy place. At lesst you have that crazy pup to distract you
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Oddly in agreement with liuzhou - my little marble m & p snaggged for I think $3 at the mega local flea market years ago. Used at least several times a week https://www.longbeachantiquemarket.com/
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So the marketing geniuses at the phyllo/fillo company decided a smaller double roll in the 1 lb box made semse - maybe for applications other than baklava -grrrr The size was so stupid. Tastes great though apparance sketchy. Flavoring was slightly under ripe tangerine peel grated rind in the sugar syrup. Gaps are quality control testing ')
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I grew up with parsley root - from the garden. The easiest closest cousin available here is young parsnip root.
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Shelby - just on counter. I take out of bag to avoid any condensation/sog. Most are ready to eat within a few minutes - voice of experience
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Thin and super-crispy chocolate chip cookies (like Otterbein's)
heidih replied to a topic in Pastry & Baking
When I do the TollHouse recipe on the bag and scimp a bit flour and go generous slightly on sugar I always get super super crisp and thin - just snuck one out of the Chritmas stash in freezr -
Sorry bout the quote format... Yes! Glenn Roberts of Anson Mills brought Carolina Gold back from the brink of extinction http://ansonmills.com/products/23
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Alo a recent Serious Eats podcast with former White House executive pastry chef Bill Yosses brought up the devotion to Mounds bars - the original with dark chocolate and no nuts. Now owned by Hershey but has a great history.