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http://www.thesadpig.com
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I'm a massive fan of the macaroon, they're not puffed up with vanity like the macaron. You should be able to find a recipe on-line, and just dip them in chocolate.
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IKEA usually sells an OK glogg this time of the year.
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They're not that dissimilar, paneer, cream cheese, rubing etc. are just acid set. They're both coagulating milk.
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I've used a similar method to the PID + Pt1000 probe + portable induction, mentioned above, to activate a saison yeast. Seemed to work well, but could have been done without the gear.
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Pretty sure lemon / vinegar will only work for simple cheeses like paneer (acid coagulation). However, there are plenty of rennet alternatives - Google Fermentation produced chymosin (FPC) - pretty sure most commercial cheeses use it.
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Yeah, that totally look bigger than anything I've ever seen going to people.
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I've seen fresh drumsticks at a market near me, I've always wanted to try them, but only have a handfull of recipies that use them (incidently, all from India: The Cookbook - Pushpesh Pant, which can be a bit touch and go). How would you prepare them? I take it they're quite different to Okra - they're very hard, like their name sake
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Your Daily Sweets: What are you making and baking? (2012–2014)
tsp. replied to a topic in Pastry & Baking
I just made a prune and rum frangipane tart. Double the prunes, double the rum. Keeping you regular. Actually, it's pretty good. -
The perfect taste that spoils you for anything lesser
tsp. replied to a topic in Food Traditions & Culture
That's interesting, I've only really had imported Californian lemons probably been sitting in cold storage for six years... -
The perfect taste that spoils you for anything lesser
tsp. replied to a topic in Food Traditions & Culture
Yeah, is that right? The Cali stone fruits must be pretty good, because I've had some awesome peaches etc. in Oz. -
The perfect taste that spoils you for anything lesser
tsp. replied to a topic in Food Traditions & Culture
I used to pick mangos at a farm just outside Daily River in the Northern Terirtory, so can relate to all the mango comments. Although I did like to let them cool down in the fidge for a few hours before smashing them. -
Another new pairing is the potted Stilton cheese and dark chocolate, made famous by Heston Blumenthal. I've heard of strawberries and peas, or ketchup and banana – incidentally one of Beyonce’s pregnancy cravings... could be something in it... Sounds like an interesting thesis.
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I recently made the lemon tart from that book, it came out so well (for a hack like me).
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Guilty Pleasures – Even Great Chefs Have 'Em – What's Yours?
tsp. replied to a topic in Food Traditions & Culture
Falafel for me, but that's not so guilty really.