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Mjx

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  1. You have Serenissima and Eterna, how about Superba, Magica, Dotta/Grassa/Rossa, and Nobile?
  2. Larb! Simple, and perfect for warm weather.
  3. I break them down (e.g. in a food processor) and use them in place of bread crumbs.
  4. Not clear why you'd want to use a hydrocolloid, but I suspect you will get equally good, if not better, results if you just do a dry rub with salt and perhaps a some herbs/spices for a couple of hours.
  5. Mjx

    Sweet bones

    This was exactly what came to mind when I saw this topic!
  6. @keychris I've seen various bean-to-bar options with stevia (Ethereal, Pascha) and...something else which escapes me at the moment, in health food shops, so this seems to be a possibility. This article discusses the use of stevia in chocolate: https://chocolatedisorder.com/2016/03/
  7. @gfweb I'm partial to the guidelines suggested in Guess What Came to Dinner? It focuses on parasites, but also addresses bacterial and viral contamination, and the solutions are simple and cost-effective.
  8. I tried to find some sort of positive takeaway from less-than-ideal baking circumstances, and focusing on the fact that it's entirely possible to make decent bread with what I regarded as sub-optimal equipment helped to minimize my pointless boohooing (the instagrammable aspect was an extra). With a bread machine one might have to watch out for inaccurate measuring yielding an amount of dough that exceeded the unit's capacity, though.
  9. I second what Chris says, including about how forgiving bread recipes can be. I live in Denmark, which is sort of relevant, because recipes here use metric measurements (except for the not infrequent 'tea/table spoon' measurement, which means 'try to remember which actual tea/tablespoon you used last time, haha, good luck'). I tend to be extremely precise when I bake (I love my electronic scale, which was definitely a worthwhile investment), but I sometimes visit friends up north who have A) an infinite capacity and desire for bread; B) an equally infinate for actually baking bread; C) a scale that was made at least a century ago, and no, I'm not kidding: Their point is that it works, and there's no reason to get a new one (they're not luddites, they're just not very invested in their kitchen). It's solid....some sort of very heavy metal, and super instagrammable! Also, super inaccurate, given the way it reponds to the increased load (i.e. spasmodically: a century-old spring is going to be a bit arthritic). To be honest, I use it more as a gesture to the gods of baking than from any expectation of accuracy, regardless of how precise I'm being. When I first used this antique scale, I was almost in tears, because I wanted to to meet the request for lots of bread with something really good, and I was certain the loaves would be miserable failures. The loaves were fine! I was shocked. And this has happened repeatedly over the 20 years I've known them (and I continue to be surprised). By and large, bread won't let you down if your measurements are off by a bit (though the bread may be a bit different than expected, e.g. larger/smaller loaf, more/less dense, fine/coarser crumb), but in the long run, switching to metric weight measurements wiil make baking more pleasant.
  10. In Italy, pasta tends to be a first course rather than a main one (and spaghetti isn't usually the first pasta choice with a meat ragu'), and though bread is often on the table, I can't think of any time it's been garlic bread.
  11. Mjx

    Salep/Sahleb

    As far as I can see, the orchid used for salep is endangered (e.g. http://news.bbc.co.uk/2/hi/science/nature/3126047.stm), which would make selling this problematic, unethical, and possibly illegal (i.e. your concerns are well-founded). It's likely that this orchid's tubers were selected as much for their availability as anything else, so finding something that gives a similar taxture/flavour profile may not be that difficult: however, globally, orchids are having a bad time of it, so it may be necessary to consider another family of plants entirely. If there are conservation-minded Middle-Eastern ice cream producers out there, you might try getting hold of one, and asking what they use instead of the traditional orchid tuber.
  12. There's a lot more online for the smørkage than the smørstang, but in general, they're the same thing, just different shapes. This recipe looks reasonably reliable, https://translate.google.com/translate?sl=da&tl=en&u=http%3A%2F%2Fcharlotteskoekken.blogspot.com%2F2015%2F02%2Fsmrkage.html (I fed it into a translator to generate the English version). If the shape is important, then just go with an elongated rectangle, the baking time should be the same. If youøre feeling adventurous, do a search for [smørkage or smørstang + opskrift], and feed likely-looking links into the translator.
  13. That looks amazing...is it also sweet, or is the blackcurrant jam effect mostly evident as scent/increased moistness?
  14. Mjx

    Gluten -free meatloaf

    I've used millet flakes (toasted, sometimes) to replace bread crumbs in a variety of things, and they work well in a panade; I use them when I make frikadeller. I know there are problems associated with heavy millet consumption, but as something used now and then it carries zero risks (unless, of course, you're allergic to millet).
  15. Mjx

    Pizza Dough

    I looked at the old link for the source, which is Lodge's cast iron site. I'm fairly certain it was/is their 14" cast iron baking pan; it's the only thing they have that fits.
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