AlaMoi

we're fond of them - but on the kinda'ish plain side. fresh is good: cut in half, boiled in salted water ~10 mins; sauted in butter, cut side down. optional add: sliced leek/scallions the browning really adds flavor

my market has a very decent selection of Goya dry beans. Goya is without question a nadda' question brand for quality. got piles and bags and heaps of their beans. none which survive more than ~year in my pantry/menu rotation / sked.

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business. I use them daily. bought same for our youngest as a housewarming gift two Christmasi back. copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

I have the large and the medium size - since ages - actually since the first year they Bella Copper was in business. I use them daily - albeit on gas - and find them extremely useful. bought same for our youngest as a housewarming gift two Christmasi back. copper is the second best heat conductor - silver is #1, but kinda' pricey . . .

Amazon wants $25/pound . . .

it's a different recipe - obviously worked better than the first. short breads are by nature a bit crumbly. it's not unusual to flour 'cutters' in stiff or sticky dough - as to baking temps - many ovens do not heat evenly. there are sheet pans made with a double layer - the air gap helps even out the temps - or rotating the sheet at some point in the baking - if you have two baking sheets, just use an empty sheet beneath

prior to the pix, my initial reaction was the dough is not stiff enough - i.e. more flour needed. the pix showing the saturated paper reinforces that idea.... flour and butter differ, brand to brand. some butters have more water, altho if it is labeled USDA Grade A it should have a set minimum butter fat. and flours hydrate differently. if it's not too late, try adding an additional 10% flour - and experiment from there.

yes it was very good - the tented version . . .

a change-up for Christmas this year - a honey-bourbon glazed ham . . . the recipes suggests toothpicking the pineapple slices in place . . . then they tell you to tent the ham with aluminum foil.... first time I've wrapped up a porcupine in Reynolds wrap . . .

heavy cream will reduce and thicken. with a little patience, so will light cream... for a really super savory & easy sauce maker, try mascarpone cheese. similar to cream cheese, but lots more tastier. it is its own 'thickener'

this was my great aunt's - a McDougall / Frankfort, Indiana - altho she kept it a bit more neater . . . the breadboard is missing, but the rest is in very good condition.

rice flour instant tapioca both gluten free

the very nature of how panettone is made/baked/cooled . . . the paper wrap is just simply "there" one can attempt to peel it off 'all at once' - or one can simply 'do the slice' and peel the paper wrap one slice at a time. I do the slice-then-peel. but that's just me.

post me about it . . . sitting here, looking at the kitchen area, contemplating where/how I could put in additional shelves/storage . . . I do woodworking, got many mill sawed boards all stickered up and ready for use . . . I'm sensing all my ideas will begone by DW 'what?' . . .

parchment paper is 'porous' and will make moist 'crusts' stick. plastic or oiled parchment will avoid the sticking issue.