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Everything posted by cyalexa
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We vacationed in Panama City Beach last spring. Our only really good meal (disclaimer - husband is not a food person) was to-go steamed red shrimp from a seafood market eaten in our hotel room.
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I have an abundance of fresh figs and would like to experiment with a fig upside-down chocolate cake. I make pineapple upside-down cake frequently. Can I sub cocoa powder for some of the flour? If yes, how much? I think a less sweet dark chocolate cake would be a good foil for the figs but the only 2 dark chocolate cakes I am familiar with are very moist and I am not sure how they would flip out of my cast iron skillet. Any ideas out there?
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Just ordered from Amazon. Thanks lindag!
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Will you fry them in the typical green tomato fashion?
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I must try that! Can you tell me a bit more? Winter squash are plentiful here as well. Taleggio is my very favorite cheese and I have and like using pomegranate molasses. Thanks in advance.
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Pizza. A slightly modified Tartine country dough. Thin crust, rosemary oil, prosciutto, parm, and figs for me. Standard crust, Italian sausage for my husband. Salads not pictured - standard dinner salad with 1000 island for Joe, arugula very lightly dressed with champagne pear vinaigrette eaten on top of my pizza for me.
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Can't tell for sure from your pic but if I had to guess I would call it the shoulder joint. The humerus has a structure called the greater tubercle which is sort of where the trochanter is on a femur. The socket is the glenoid cavity of the scapula. The acetabular fossa of the pelvis would, I think, be deeper and incomplete in the center. An educated guess but keep in mind that the education occured many, many years ago!
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Ditto. I may start shopping and watching sales. I have a crappy convection/toaster oven that is not great at either and has a broken knob to boot. I keep a pair of hemostats near the oven to turn the stem that used to hold the knob. I get a raised eyebrow every now and then.
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I an glad you liked them and think they look great. You are not lazy like me and seeded the top!
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Figs and Gorgonzola on chocolate current levain. Bread recipe slightly modified from the one on this site: http://bewitchingkitchen.com/tag/chocolate-sourdough-bread/
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I ordered this: http://www.walmart.com/ip/Good-Ideas-52-Gallon-Compost-Wizard-Jr.-Recycled-Plastic-Compost-Tumbler/17431222 I need the simplicity of easy rolling - I know I would neglect turning the compost with a shovel. It may be a bit small but if I like it i can always order a second one. It seemed reasonably priced at $84
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My favorite rendition actually is just fries, cheese, and bacon. Specifically, Eskimo Joe's "world-famous" cheese fries, bacon version. They have a version with chili but I have not had it. The fries are fairly thick, made from skin-on fresh potatoes, thoroughly cooked so many are crunchy. The cheese is a generous layer of melted grated real cheese. The bacon is a sweet peppered style. I think Lisa was accurate and eloquent in her description of why the combo is so good. Although the owner is a friend, I rarely visit this restaurant as it is generally full of college students. On the rare occasion I go, generally with an out-of-town friend that has heard of the place, I get a plate of aforementioned fries and a real, made from ice cream, chocolate shake as my meal. A true indulgence.
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My purchased plastic composter needs to be replaced. It lasted about 10 years but was always cumbersome to empty. If you have a purchased composter that you like, please share the info. Thanks in advance.
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I have 6 or 8 persimmon trees on my property. You can have all my persimmons. Come to Stillwater or maybe we can meet in Little Rock!
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Curious Kumquat in Silver City, NM will be closing!
cyalexa replied to a topic in Southwest & Western States: Dining
This "culinary hobbiest (love that term)" will certainly try to visit. -
Most of the vendors at my local market are retired university faculty.
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Curious Kumquat in Silver City, NM will be closing!
cyalexa replied to a topic in Southwest & Western States: Dining
Can't wait to hear where you land. I enjoy food travel and hope to visit you again. -
I'll give it a try, thanks.
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Well, you are in Kansas, after all.
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Good luck. I've not been successful with basil inside. We have a new greenhouse and when it cools off I may try a pot in there. I have some cuttings with roots in a glass.
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It was all I could do to not break that off that ear and eat it! There are 4 tsp caraway seeds in the bread which contains 120g rye flour and 540g bread flour (sorry to those who dislike the combination of weight and volume but it's what I do in this recipe). I don't bother putting seeds on the outside because it seems wasteful.
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Thanks, yes, it is good sandwich bread. I use Bob's Red Mill dark organic because that is what I keep on hand. That loaf is made with conventional yeast. I've made sourdough rye a couple times but didn't like the flavor as much for bacon and tomato or ham and swiss sandwiches. A marble rye would be fun. Good luck and I hope to also learn from your lessons!
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