Hi,
For those of you who use Flckr to store photos online, you may have noticed in Flckr that the links you use to embed images in other sites like Stella are more confusing than ever to find and use. At least that's been my experience. All my pics disappeared when I canceled my old Yahoo / Flckr account. I'm starting to add them back to the Stella forum via a new Flckr account and it was a little frustrating to figure out.
Here's the way I have figured out how to post links to pics on Flckr:
Hey folks,
Anyone out there a butter tart fanatic? I sure am! Especially being Canadian...Eh!
I usually hear about food-grade mineral oil being used to maintain cutting boards.
I’ve also seen products containing food-grade flax seed oil as well as oil with wax... which has a creamy consistency.
Would one be better than the other? Would that depend on the type of board?:
- Type of wood?
- Bamboo?
- End grain?
- Frequency of use?
- Something else?
Greetings! First post here.
I used to make steamed mussels simply in a heavy stock pot-- I think with only chopped or sliced onions, perhaps a little minced garlic (?), sautéed in butter and then (dry?) Vermouth added, which gave more flavor than white wines my wife and I tried. In more recent times, after years of not making it, I have repeatedly been disappointed, finding the "taste of the sea" overwhelming the delicacy and sweetness I remember of the mussels.
In the latest Cook's Illustrated (Sept.-Oct. 2014) there is a wonderful article on making "Authentic Baguettes" at home!
I wonder if something is set wrong on the site because the email notices I get are all showing the html. Like this:
<p>Hi Ed_f,<br />
windsorr has commented on: "SCS 22| Let's Bake Some Sourdough"<br />
They said: " HI Jacob many thanks... OK I understand.....
really appreciate your input
"<br />
I don't think it is my email client. Anybody else seeing this too?
Patatas bravas (fried potatoes) is a great seller but it ruins the oil fast, costing us money. What my dad says.
Basically the nightmare begins when oil in the deep fryer starts to bubble violently and the oil will potentially foam over the deep fryer. From what I understand its just the water content of the potato steaming underneath the oil and thus creating the foaming oil.
I love eating, I work in my family owned tapas bar as a cook which is a lot of fun. This website is a great resource; I've got tons of questions and I'm hoping I'll get good answers here.
Anybody have a sourdough fougasse formula they like? Looking to do some experimentation with this great bread.
I'm in my summer digs, much more compact than the AZ "ranchette" where I winter. I don't have a cast iron dutch oven here and don't want to find room for one. I do have a 6-quart Dansk Kobenstyle enameled steel dutch oven which has been around for years. (See pic...mine's deep blue.) http://bit.ly/1tfnVsh