Marmish
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Posts posted by Marmish
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My students today did attempt to comb their hair with it! But seriously, if you all can't help, what hope do 10 year olds have?!?
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Can anyone tell me more about this? I'm sure it's not super unusual, but I can't find any details anywhere other than one eBay listing and I need to share a resource with 5th grade students as I have bought one and am using it for a primary source lesson.
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1 hour ago, teonzo said:
No problems if you freeze them after cutting.
Beware that yeasts cells keep dying while in the freezer. This means that proofing times will be longer than usual, and the more time they stay in the freezer the longer the proofing time will be. After about 4-6 weeks you start going in the risk zone.
So it's better if you prepare a batch worth for 1 month and not more. If you want to be sure add about 10-20% more yeast to your recipe.
Teo
Thanks. I’m going to try this weekend.
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I prefer cake donuts myself but the girls don’t. I don’t mind the frying, I just don’t want a houseful,of donuts. If I can save work for next weekend even better.
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Our weekend routine is to pick up donuts, from either Dunkin (chocolate long johns) or a local shop (fancy donuts). I’d like to make long johns at home but I only need 4 at a time. I’m wondering if I could roll, cut, then freeze some of the dough. I’d thaw overnight in the fridge and fry in the morning. What say you?
first hit in a google search recipe for reference: https://www.allrecipes.com/recipe/87673/long-johns/
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My +1; Dani, and I can be removed from the maybes and counted as for sures.
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Kerry, please add me and a +1 as maybes.
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Thanks Andiesenji! My guess was right.
Thanks Alex. I pop in every once in awhile.
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Does this knife have a specific purpose?
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22 hours ago, paulraphael said:
Forno Rosso was pretty good!
Definitely some well made pies in the Neapolitan tradition. After reheating in the oven they had dried out a bit, as predicted. This made the crust less interesting, but it also made the slices easier to eat (none of us is such a traditionalist that we use a knife and fork).
These were definitely the best pizzas I've had in Chicago. In Brooklyn they'd get probably get a B or B-. A bit heavy on the cheese, and the crust, while more flavorful than the usual Chicago cardboard, isn't exceptionally so. My guess is that they retard the fermentation long enough to get some flavor development, but that they don't use a natural starter. I'm finding it hard to go back to commercial yeast pizzas after getting spoiled by places like Robertas.
Glad it worked out for you.
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On 12/17/2016 at 9:18 PM, Alex said:
Hi, Marmish. Glad to know you're still around. Thanks for the Forno Rosso recommendation. I'll make it a point to get there next time I'm in town. The Randolph location is just down the street from J.P. Graziano. (Paul, if you go to Graziano's, remember that they do close early (4 or 5 p.m.). Get the Mr. G sub.)
Thanks Alex! I pop in every once in awhile. Hope all is well with you.-
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Forno Rosso is really good. We go to the Harlem location.
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The Cooks Illustrated The Best Make Ahead Recipes has some good not-so-traditional casserole type dishes too. I've made the one with chicken, mushrooms and pasta in a white wine sauce several times including for new parents and it is always well received.
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Thanks for keeping up this thread. Everything looks amazing. I had this book from the library a long time ago and had some things earmarked. Must find them. The salads you posted are especially appealing to me these days.
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Spinach dip and hawaiian bread, Fanny May pixies.
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I think the refrigerated ones are your best best. They unroll easily unlike the frozen ones.
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This delicious and easy tart
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I don't know the answer and I returned the book to the library, but I do know that Tosi does "Tweet with Tosi" on Fridays. So if you tweet, you could ask her. But knowing you, you've probably already forged ahead.
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When I make s'mores indoors I layer the chocolate on the Graham cracker, top with the marshmallow and broil the whole thing in the toaster oven, then top with the other Graham cracker. And in the last two days I have made the pots de creme and bananas foster. Delicious. Not helping the diet, but, delicious nonetheless.
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Cinnamon toast. Slice of bread preferably squishy white, slather with butter, sprinkle with cinnamon, top with white sugar. Broil til bubbly.
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I want to make some of the brittles but don't have a silpat. Alternatives?
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I think they did on the top, maybe not so much between the layers. I managed to eat half of it by itself before I finished the rest of the cake, so I'd definitely recommend making it.
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I'm happy with the delicious real vanilla taste
I was actually at Michael's today with that on my list, and thought, what am I doing? The frosting as I made it was great. I think the compost cookies are up next. I have a friend bringing dinner tomorrow. -
I made the birthday cake. I thought it was really good. DH described the frosting as "elevated grocery store frosting" which is exactly the intent of this cake. It had that American buttercream taste, but a smooth texture and wasn't sickly sweet. I didn't use clear vanilla so I tinted the frosting a bit. My crumb also didn't really "crumb" but that was totally my fault for not following directions.
Unusual & mysterious kitchen gadgets
in Kitchen Consumer
Posted
I think you misunderstood the joking tone of my post. I know it’s a cake server. I don’t know why it is two sided like it is and no one seems to know for sure or have seen a similar one. angel food cake is the best guess but no search for angel food cake servers turns up a similar one. I can’t find any info about the company except as a toy importer. I need something I can share with 10 year olds to give a little more info for their research. I’m a librarian and no slouch at research. If I, and all of you experts don’t know definitively, no 10 year old is likely to figure it out. That’s all.