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  1. Really? That's good to know. I've been wanting to add a roaster like that to my kitchen for a while now. It would be great to have more oven capacity for really big meals. And if it can help me fulfill my Norman Rockwell fantasies, that would be even better.
  2. Turkey. I've never gotten a nice juicy whole bird. Now I just cut the darn thing up and cook the different pieces for different times.
  3. It almost seems like there is not enough egg in that recipe. I bet it would be crumbly and very prone to tearing. I really like the following recipe from King Arthur Flour Company for a flourless almond cake. It subs a tiny amount of coconut flour for the corn meal, and it completely relies on whipped egg whites for lift, but I've used it a lot and really like it. If you go with it, I hope you have a good mixer for the egg whites and that you are careful when you fold the whipped egg whites into the rest of the (very stiff) batter. Also! Don't over bake this recipe. https://ww
  4. I think it depends on how many eggs are in the recipe. Or if you are using one of the gums, like xantham or guar guar to stabilize the cake. The more protein in the cake and/or stabilizer you use the sturdier the cake will be and it will be able to hold more syrup. I wish I could give you better advise, but like all gluten free baking there is a lot of trial and error involved. I always practice my GF recipes before I serve them to other people. And if I like the results, then I make sure to use the same name brands because flour blends can be radically different bas
  5. This is such a great idea. I don't like eating grapes when they are no longer crisp, and I tend to let them work their way to the back of the fridge and go bad. Thanks for the idea. Up to now, I've been trying to use up suboptimal grapes in curried chicken salad and baked into focaccia (with caramelized onions, herbs and feta) but new ideas are much appreciated.
  6. Cally

    Dinner 2017 (Part 6)

    I did a quick search, and found a site that seems reputable. I was thinking that you were right about a dangerous dose working out to be a lot of apricot pits, but I got curious about the exact numbers and wanted to double check. The actual recommended max dose was a lot lower than I thought it would be. 3 pits for an adult as a one time exposure. https://www.efsa.europa.eu/en/press/news/160427 Now that I think about it, I was confusing apricot and apple seeds. You would have to eat around 200 apple seeds to get a dangerous dose.
  7. For the first time in years I'm not cooking Thanksgiving dinner for the family. Instead I will be going to a potluck/fundraiser. It should be fun, but that means that the side dish I am bringing has to be on point. I'm going to be watching this thread for some inspiration, but right now I'm leaning towards a gluten free sausage and herb dressing. Dressing/stuffing is one of my favorite Thanksgiving foods. I'm wondering if I can adapt my traditional recipe with wheat bread to corn bread? Might have to do a trial run!
  8. But, but, but...caramel! And nuts and chocolate! It includes fruit so your Mom can't take it and hide it for later because it will go bad. Although, if you are taking about the actual candied apples with the clear, hard candy coating then I agree with you. Super gross.
  9. Cally

    Winter squash recipes

    My father just carried out what I can only call a drive-by squashing. Once again leaving vegetables from his garden by my front door for me to find when I get home from work. Last time it was 10 pounds of zucchini and summer squash (made into cake and kimchee). This time it's 5 small to medium jack-o-lantern style pumpkins. <sigh> Does anyone know of a recipe for this type of pumpkin? I know the flavor is pretty insipid, but I'm not inclined to let all this free food go to waste. I might try a Thai style Massaman pumpkin and beef curry for some of it, but I don't think t
  10. Hi all, I'm pretty new to gluten free baking, but according to some research I've been doing the cause of this problem is the different starch profiles found in gluten free grains. They absorb water at different rates and in different amounts than wheat flour. So if we have a conventional recipe, we have to change the quantity of water to compensate for the change in flour. We also have to change the amount of time we give the dough or batter to absorb the water and rehydrate the starches in the GF flour. I'm still learning about the changes to the amount
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