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The Supper Model

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  1. Making morning muffins for health-conscious house-guests in a few hours... I want to use my spelt muffin recipe which calls for 1 part whole spelt flour (which I have) and 1 part white spelt flour. I am out of white spelt flour, but have white rice flour and potato starch flour. Can I use either of these as a substitute? Other flours I have on hand: garbanzo and fava flour, buckwheat, ground flaxseed meal, almond flour. I also have xanthan gum. Any help would be GREATLY appreciated.
  2. Most helpful- thank you. It does seem too good to be true...
  3. I have been reading up a bit on Wheat Grass lately and have started to incorporate it in powder form in my daily juices. Anything I should know (pro's and con's) about adding wheat grass to my daily diet? How do you use wheat grass?
  4. kneading dough and making puff pastry by hand. Very cathartic and makes the final product even more enjoyable.
  5. Unbelievable, and such a shame. I moved back to NYC from London in December but loved the Comte guys. What about La Fromagerie? I lived there. Talking about evictions, here is what's going on here in NY when it comes to cheese craziness: NYS Dept of Agriculture outlaws cutting the cheese
  6. Cherry Smoked Peppercorn Ice Cream! (Just eating from my stash as we speak) Here is the link to my recipe: The Supper Model's Cherry Smoked Peppercorn Ice Cream Recipe
  7. I love bitters in my champagne cocktails but have not tried peach bitters so thanks for the great info! Bellinis here we come. I also found rhubarb bitters in the store today and was tempted to buy it and try to work with it... Anyone have a recipe using rhubarb bitters or anyone used it before and think it is worth purchasing?
  8. Eat it every morning with the typical honey fruit and granola combo, but make a cucumber raita that everyone loves. I also use it to marinate a deboned leg of lamb for grilling- that has become a family favorite. Here's my raita recipe made with shredded english cucumber: Greek Style Raita Makes one dip serving (could easily serve 4) 1/2 English (seedless) Cucumber, washed and grated 1 cup Greek style yogurt (I use 2% Fage) 1 tablespoon fresh lemon/lime juice (from 1 lime, 1 lemon) 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 3-4 pinches cayenne pepper pinch ground coriander 1 thinly sliced spring onion (white and green parts) 1 tablespoon chopped chives ample salt and pepper Method 1. Drain grated cucumber on a paper towel to remove excess water. 2. Mix all ingredients together and check seasoning. 3. Serve with crispy vegetables chips (I like beet and sweet potato chips, but have enjoyed with crispy baked pita chips as well)
  9. Agree on the butter and adding fat content. Any ideas for spices or flavorings? Thanks so much.
  10. I've been cooking with Bison for the past few days, but I'm just not getting the kind of kick or moisture from the meat that I want. Been testing recipes for bison burgers and sliders and what I've got is good but not out of the park great. Any advice on how to make a bangin bison burger? I've been using 100% grass fed antibiotic free ground bison meat from Wild Idea Buffalo Company.
  11. It's a great beginning. I love Melissa Clark's recipes and some of the personal essays, and yes wonderful photography. How are you reaching out to food bloggers already out there? There are a ton of us who are already Gilt costumers so that would be interesting to find out if you have thoughts/plan in this area. Otherwise, very excited to see where you go with it.
  12. Whitecat has it correct. If you have access to a concierge they can usual find you something. Otherwise calling exactly at 10am 2 months in advance to the day and waiting is the only other way to get through- Lewis Carol will become your new best friend but you will get someone eventually and likely be able to get a table if you are willing to go for lunch. Let me just tell you it is worth every minute waiting and effort spent calling, and I have gone for lunch and is equally if not more spectacular.
  13. I here you on the size constraints of the average butter dish. I keep a few different kinds of butter stacked under a cheese saver (you know the ones with glass dome). Has worked pretty well.
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