AlaMoi

bay leaves are akin to hoagies. what they are depends on where you live . . .

this works with whole wheat flour or buckwheat flour. there's no shortcuts for time - takes a week. all measures in grams

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.

awww, tell me they didn't fib (again).....

every Better Than Bullion product I have tried - pork/beef/chicken - including their touted 'lower sodium' / half / less / 'whatever' has been so high in salt . . . it is to gag. I've thrown it all out.

the usual shortbread recipes have enough butter that lining or greasing the pan is not required. I suppose somebody made shortbread 'more healthier' hence it many need lining/greasing . . . ?

here's a 60+ yr T&T recipe - about 3/4" "thick" is my version

there is a plethora of wireless thermometers and associated "apps" on the market. recently saw one that offered four probes, and smart phone 'tracking' of all four simultaneously.... sounds like a potential solution to the problem? just be sure to read the reviews. issues of connectivity reliability, range, "obstructions" are all factors in how happy users are with their gadgets . . . I "graph" the temps 'the old fashion way' - i.e. I read the (exterior) probe display, plunk it into an Excel chart . . . a smart phone app that would seamlessly do all that , , , could be a valuable doohickey....

I'd post something, but I'm really too busy munching on DW's current (#3 of four) cookie batch. she does a really mean Christmas cookie spread . . . !

heehee - that pretty much what McDonalds offers as "egg mcmuffin with sausage" my home spun version - English muffin vs fine crumb roll....

luckier is better . . . this is a very interesting question. sometimes I think 'the results' are highly dependent on "unspecified prior things" huh? example... after two days of 'high end home cookery' followed by dinner with super-evolved/sauced/etc fish dishes . . . browned some ground beef, added Classico chunky pasta/tomato sauce, heated, cooled, reheated next day. over spaghetti, with fresh shredded parm.... like, dude, stunning. plain, simple, delicious.... there is absolutely no magic involved in browning beef or boiling spaghetti - must just be "perceptions" ?