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The Supper Model

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Posts posted by The Supper Model

  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. 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?

  3. 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?

  4. 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


    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)

  5. 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.

  6. 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.

  7. 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.



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