cupbaker
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Posts posted by cupbaker
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Thanks so much, I checked out that site a while ago and they were all sold out.
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I am wondering
what kind of salt does everyone use on a daily basis? Portugal has so many chunky sea salts, but everytime I use, I oversalt because the grains are so large, bigger than old-fashioned ice cream salt. Normally I just use kosher salt as an everyday salt. -
I have been trying to find a medium to large sized tagine that will feed 4-6 people and I am not interested in the Le Crueset brand. Does anyone have any suggestions of where I could find one.
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There have been a few cookbook/recipe threads happening recently. I simply want to know, as a strictly academic exercise, how many cookbooks the greater eGullet commumity owns. End to end, would they circle the world?
C'mon, take a few minutes or half an hour. Post the totals here. And it ain't some friggin' contest! Many great cooks have few books, and many non-cooks own lots.
Food magazines don't count.
I'll keep a running total. Awbrig, don't forget to count the Nancy Silverton book we borrowed.
It's relaxing. Glass of wine in hand, go out there and count.
I have about 52 and 8 coming in the mail...I love cookbooks what can I say:)
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Yes you can add 10% semolina finely grinded (use a spice or coffee grinder) to the normal Portuguese flour.
Thanks so much, I will try:)
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What is everyone's favorite Italian recipes? I was reading an article in More magazine about writer Ann Hood, who grew up in an Italian family that took pride in their culinary traditions. The article included a few of her family recipes that I am dying to try out- like Gnocchi in tomato sauce, and Polenta with Kale. Any other Italian faves?
Potatoe Ravioli with Smoked Ricotta Salatta(OOOOOOO make ya slap yo mamma)
Spaghetti Carbonara
profiteroles
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I am currently in the Azores, which is pretty isolated so I have to order many ingredients, but I have found some Semolina. Is it necessary to buy flour from King Arthur or can I make my own blend of pasta flour, their shipping prices are rediculous. I have seen recipes with only semolina and I have seen some combinations. I tried making papperdelle with the local cake flour but turned out pretty dense.
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I was wondering if anyone knows which Joy of Cooking is the best to own, because I heard the new revised edition has left many wonderful recipes out, and replaced with newer ones. I am definitely looking for the edition that includes canning.
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I lived in Charleston for 6 years and Kelly's BBq is the best hands down. They are a sweet quaint family run establishment that has a BUFFET, yes I know but it is Extremely clean and it is only open for a couple of hours. The BBQ sauce rocks and the fried chicken...all the fixins
Portuguese Roulade
in Spain & Portugal: Cooking & Baking
Posted
I need help with how to cook a Roulade I bought from a Portuguese butcher.
The roast is thinned out piece of pork that has been stuffed with Ham,cheese,linguica,and then wrapped with bacon and also has some prunes and red and green peppers on the outside.
I overheard the butcher telling a man to use olive oil,lemon juice,salt pepper,malagueta which I am not sure about using, and Port wine.
It would be great to find out oven temp and other details about how to cook this.