Lysrin
Well-known member
Definitely looking better! The squeak would be nice to have, but I don't think it's essential
The Official Food Thread
- Thread starter lowfat
- Start date
Sigh. Another day and another failure at mozzarella. Such a damn time sink too.
Did read a scientific research paper tho which should help next try. Mozzarella made from culture instead of basic acidification doesn't have the same level of insoluble calcium uptake. So it is much harder to get a good stretch on the cheese, which is critical for mozzarella.
Next attempt I'll go back to the basics and use only citric acid.
Did read a scientific research paper tho which should help next try. Mozzarella made from culture instead of basic acidification doesn't have the same level of insoluble calcium uptake. So it is much harder to get a good stretch on the cheese, which is critical for mozzarella.
Next attempt I'll go back to the basics and use only citric acid.
FreeKnight
Well-known member
Forgot to take a photo, but ...
Couple days ago decided to experiment with Tomato soup as I had a couple of cans of San Marzanos to use up. I'm not that big a fan of Tomato soup usually.
Decided to make the base for a French onion soup (heavily caremlized), sauteed oregano, garlic and a pinch of chili flakes in a separate saucepan then combined with in my blender with the San Marzanos. Heated the puree to a simmer, added some umami ingredients (utsukushi, worcesteshire), chicken stock, and a touch of basil olive oil.
It was delicious. Drastically cut down on the acidity of the tomato soup and added a better sweetness than soups that add sugar. Really happy with it.
Couple days ago decided to experiment with Tomato soup as I had a couple of cans of San Marzanos to use up. I'm not that big a fan of Tomato soup usually.
Decided to make the base for a French onion soup (heavily caremlized), sauteed oregano, garlic and a pinch of chili flakes in a separate saucepan then combined with in my blender with the San Marzanos. Heated the puree to a simmer, added some umami ingredients (utsukushi, worcesteshire), chicken stock, and a touch of basil olive oil.
It was delicious. Drastically cut down on the acidity of the tomato soup and added a better sweetness than soups that add sugar. Really happy with it.
Hot turkey sandwich.
Anybody surprised???
Anybody surprised???
LaughingCrow
Well-known member
Stromboli - never heard of it before - so I tried a veggie version. Meat version uses typical toppings with cold cuts. My veggie version I used onions, sun-dried tomatoes, sliced olives, hot pepper rings, chopped up kale, garlic, mushrooms, herbs.
Essentially, it's pizza dough rolled out in a rectangle; add toppings; roll up like a jelly roll and bake. Various recipes online.
Essentially, it's pizza dough rolled out in a rectangle; add toppings; roll up like a jelly roll and bake. Various recipes online.
Marzipan
Well-known member
it's the og pizza pocket.
I was eating these 25 years ago when I worked at a Boston Pizza.
I was eating these 25 years ago when I worked at a Boston Pizza.
Marzipan
Well-known member
Marzipan
Well-known member
also, moar chzplz!
