
MokaPot
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@Smithy, would you wash hydroponically grown lettuce? I see it at the store sometimes and have purchased it before. I'm lazy to wash lettuces & spinach and maybe hydroponic is a solution for that. TIA!
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No, not a lot of fat in my soup. I thought about dropping the bay leaves at the very beginning, along with the oil & onions, but didn't want an overpowering bay leaf flavor. Next time, I'll drop the leaves in with the oil & onions. Thank you for the idea! Good point about California vs. Turkish. I wasn't expecting the Turkish bay leaves to be like the California ones. When I visited Muir Woods (northern California), there were tons of bay trees / leaves there. IIRC, smelled like eucalyptus. Supposedly, the Turkish are supposed to be better than the CA, so that's
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
MokaPot replied to a topic in Pastry & Baking
Yeah, I would have thought the spicy chili crisp would have really enhanced the dish. I've been on a spicy chili crisp (Laoganma) kick lately. -
Hi Guys: recently got some dried Turkish bay leaves from Penzeys. The leaves did have a nice fragrance, not strong, though. Made some split pea soup (yield was approx. 2 quarts or 2 liters). After cooking the onions, added four bay leaves (2 huge and 2 small). Soup did simmer for a while. No harm done by the bay leaves, but no detectable bay leaf flavor. How many / much bay leaves are you supposed to add? Also, looking for advice on what other things to put bay leaves in. I mostly eat vegetarian food. Thank you!
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
MokaPot replied to a topic in Pastry & Baking
@shain, that actually looks pretty darn good. I was at a sushi bar and the sushi chef made us sushi (nori & rice) with some ice cream in it. IIRC, it was gunkan style (like how uni is usually served). It was surprisingly good. -
@TdeV, I don't really have that many recipes. I was interested in OCR for work as well as recipes, haha. All my recipes are in Word (which makes it easy for me to add notes & alter). The Word documents are in different folders that make sense to me, personally. E.g.: one-pot dishes (like chili) salads salad dressings breakfast No sub-folders. (Like I said, my recipes are very few.) For searching, I use the Finder app in Mac. (For Windows, the finder app is called "Windows Explorer" (different from "Internet Explorer
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Thanks, @TdeV. What OCR software do you use? My paper scanner will create a "searchable PDF." But I'm looking for something that will convert a non-readable PDF document into a readable PDF. I.e., I don't want to have to print out something and scan it in order to create something readable. (Hope that made sense.)
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Are you guys talking about recipes you've written yourself? I write down all my recipes in Microsoft Word (for Mac). Supposedly, one of the most stable / reliable formats is PDF (e.g., Adobe Acrobat). If you're wanting to save recipes from the internet, you could "print" the page and then "save as PDF." You'd then have a document that's stable and word-searchable. You could also do screen shots, but I don't think you can copy / search for words on screen shots. Organization would be a whole other topic.
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I'm guessing Mazola was trying to compete with Crisco and remind people that you could fry chicken, etc., in Mazola. IMO, it's probably the same product.
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That's what that loaf of French bread (in the recipe) is for.
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I don't see any reason why you can't use something else (besides the oyster shells). Actually, the shells can be a PITA in that they can be irregularly-shaped, can tip over to one side, juices spill out, etc. IMO, no problem cooking them in the oven. The souffle cups would be good for "presentation."