Herne
Well-known member
- Joined
- Jun 18, 2010
- Messages
- 332
Amusing, but I have at least a half dozen pasta boxes/bags of the same sizes. And I see faster than I read Italian.
The Official Food Thread
- Thread starter lowfat
- Start date
FreeKnight
Well-known member
Kenji lopez has a sicilian style recipe on Serious eats that's pretty solid IIRC. Haven't made it in years, but it worked very well on a half or quarter sheet pan. Might be worth eyeballing it to see how it compares to your current.
Found out the hard way what affect diastatic malt has on dough. Made some dough. Mixed in machine as I wanted it for tonight. Tried adding a tablespoon of diastatic malt powder to the mix. And I cut the yeast to 1/2 teaspoon. Seemed to rise rather fast. But didn't think too much of it. Plan was to par bake it. Set timer for 5 minutes as they should be well under what it needs. So I could make sure I don't burn it.
A few seconds before timer goes off I smell smoke. Get to kitchen and it's just funneling out of the pizza oven. Open it and find a charred mess. It rose way too high and was covering the top burner. Had to open all the windows even tho it is - 15 out to clear the smoke.
Ended up eating ramen.
A few seconds before timer goes off I smell smoke. Get to kitchen and it's just funneling out of the pizza oven. Open it and find a charred mess. It rose way too high and was covering the top burner. Had to open all the windows even tho it is - 15 out to clear the smoke.
Ended up eating ramen.
LaughingCrow
Well-known member
Came across this recipe a few days ago that sounded interesting for "Roasted “Corned” Cauliflower." Says it's a St. Patrick's Day recipe. Quite different and very tasty; although I found 2 tablespoons of salt far too salty for me. I let it soak in the spice brine for about 24 hours. But the method of letting a cauliflower head soak in spiced water really infuses the taste. Will be starting another one probably later today with just 1 tablespoon of salt and maybe other spices. Just coincidentally it's the 17th, so a tip of the hat to the Irish.
Roasted “Corned” Cauliflower
https://www.denverpost.com/2025/03/13/corned-beef-recipe-cauliflower/
Wasn't there a "what are you eating" thread?
Anyways.... in that vein, fresh pineapple. Fair bit of work to get at (contrary to the ready-to-eat tag on it) but damn tasty once the work is done.
Anyways.... in that vein, fresh pineapple. Fair bit of work to get at (contrary to the ready-to-eat tag on it) but damn tasty once the work is done.
Marzipan
Well-known member
what do you mean, exactly? buying a whole pineapple but letting it ripen some more?
Nope, just commenting on liking fresh pineapple cut up from whole. Not something I grew up with.... if we got pineapple it was out of a can in sugar syrup, or mixed in with some kind of (again sugar syrup) fruit salad.
edit: Oh, I suppose you were referring to the "ready to eat tag" comment.... I personally don't consider something with that thick of a prickly skin to be "ready to eat" like I would a
, apple, or orange. It's not like you could just take it out of the bag and eat it once you got to your car.
Last edited:
Lysrin
Well-known member
I like pineapple that way too. Best I ever had was on our trip to Hawaii. Amazing flavour when bought straight from the local plantation.Nope, just commenting on liking fresh pineapple cut up from whole. Not something I grew up with.... if we got pineapple it was out of a can in sugar syrup, or mixed in with some kind of (again sugar syrup) fruit salad.
edit: Oh, I suppose you were referring to the "ready to eat tag" comment.... I personally don't consider something with that thick of a prickly skin to be "ready to eat" like I would a
there are a breed of pineapples (Bogor?) that you can pull apart by hand. Never had it myself. Love pineapples, wife is alergic so no pineapple covered hams etc.Nope, just commenting on liking fresh pineapple cut up from whole. Not something I grew up with.... if we got pineapple it was out of a can in sugar syrup, or mixed in with some kind of (again sugar syrup) fruit salad.
edit: Oh, I suppose you were referring to the "ready to eat tag" comment.... I personally don't consider something with that thick of a prickly skin to be "ready to eat" like I would a
Shadowmeph
Well-known member
I am curious if anyone here has made kefir and if so how and where did they get the grains, I want to try it I was thinking it would be like making Yogurt ,which for some reason I seem to not be able to make since I moved here, but I am not sure if just buying store bought kefir then using some of it to make more kefir like I used to do with Yogurt.
my yogurt issue has to do with I use a slow cooker and I can't seem to get the right temperature to make the yogurt, but apparently kefir is pretty much made on a table-top like kombucha
my yogurt issue has to do with I use a slow cooker and I can't seem to get the right temperature to make the yogurt, but apparently kefir is pretty much made on a table-top like kombucha
