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phlawless

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  1. what is bourbon sorghum? is it flavored sorghum? there are tons of uses for sorghum; basically use it instead of honey/maple syrup/corn syrup. I really like using it for sticky buns.
  2. i have always understood stromboli to have a much lighter filling than calzone; like herbs, say a few strands of salami, and just a bit of cheese. If your filling is too wet it will be difficult for the inner layers of dough to bake through.
  3. I need some help figuring out rates for consulting. What I have been asked to do: -develop a seasonal menu (it's small, food is not the focus of this venture but a necessary part) that might require an ongoing relationship/commitment -costing, pricing, help with budget -assistance with kitchen design (working with an architect who has food service/restaurant experience -development of staffing needs and budget, along with training I do have experience doing this, but on a much simpler level. I need help with how to break this up into per hour and per task rates. Can anyone offer any advice?
  4. I didn't avoid anything, actually...other than things I didn't normally eat or that made me nauseated. Deli meat has always freaked me out, so I didn't have a problem avoiding that. My midwife maintained that unless I was an exorbitant coffee drinker, or boozed my way through the afternoon before I was pregnant that both caffeine and alcohol, in moderation, can be fine during pregnancy. Raw milk cheeses and rare meat i think are also okay when coming from responsible sources. And I got off pretty easy when breastfeeding; again, I ate it all without any ill effects. Thankfully my daughter at 3 has no allergies and will eat pretty much anything. Try not to stress and think too hard about all of it.
  5. electric ovens do maintain a more consistent temperature, but not so much that unless you are doing very delicate, very complicated baking, i don't think you are going to notice. Note: duel fuel ovens are slightly smaller, which is ultimately why I went with traditional gas...so I could fit a full sheet pan in.
  6. wow! lots of great info and advice...i was planning on using it IN a cake, to replace some of the semi-sweet chocolate
  7. i don't want to special order the gianduja, since i can get nutella at the grocery store. anyone know?
  8. i too am a fan, though I've only ever had snacks at the bar. quite a cozy dining room from what i saw. i'm going back this week end however...can't wait!
  9. sugar cookies...not the kind that kids decorate, but actually rolled in sugar...maybe mexican wedding cookies too...and I would also add good ole' chocolate pudding
  10. disopyros virginiana are the variety native the the u.s. and they, imo, are far superior to the more astringent variety. here in nc their season is in full swing (i just pulled three pies out of my oven 5 minutes ago!). if any of you are in the southeast, check out your farmer's markets or put a message on your neighborhood listserve: more people than you think have a tree!
  11. phlawless

    Making Vinegar

    thanks to all for the tips, i'm looking for a crock to get started!
  12. phlawless

    Making Vinegar

    I just finished off a bottle of cheap grocery store white wine vinegar and discovered a vinegar mother...is it acceptable to use this or does it destine any future offspring to carry on it's low brow pedigree?
  13. I have been testing a few recipes for my own version of this classic, but honestly: I'm not sure what the texture is supposed to be. They seem to fall either in the biscuit/cookie or the more tender cake-like area. I know that traditionally you fill the cakes and let them sit overnight, so firmer dough seems to make more sense. Help?
  14. phlawless

    fresh peanuts

    i, um...really can't stand boiled peanuts. i know, i know...living in north carolina and confessing this is really NOT COOL. any other ideas?
  15. phlawless

    fresh peanuts

    I got some fresh raw peanuts at the farmer's market yesterday and I would love some suggestions on what to do with them (other than roasting). I have thought about an african-style peanut soup, but I'd love other ideas. thanks!
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