Just wanted to see if people had a preference on their yeast types when bread baking. Active or instant yeast. As far as i can tell there doesn't seem to be much difference in the final product. I know you are suppose to proof the active yeast in warm water first, but sometimes I have just thrown it in with the dry. anyone have any advice on this? Thanks!
I've never been able to buy the best quality Israeli or Palestinian tehina (ground sesame paste) brands in the US. About a month ago I found an Israeli brand that I recognized being sold on eBay from a seller in Israel and I bought some. Boy, this is how tehina should be - no bitterness whatsoever, no oily separation, perfect color and aroma and pure creaminess. Amazing flavor far exceeding any domestic or imported brands I have been able to buy/try here.
So if you're looking for incredible tehina paste, this Karawan brand is the stuff to get via eBay.
Hi Chef,
Remembering that in one of your posts you had suggested that rice bran oil was your all time favorite to cook with, saving its high cost in a restaurant setting, I picked up a bottle last weekend and just used it to make a burger.
I dont remember seeing that much smoke coming out of the pan. I was using my trusty cast iron and put a light coating in the bottom after heating up the pan. It started smoking before I put the burger in and kept smoking till I turned the burner off.
Juicy and well done are two words that don't normally go together. However there are many people out there that want their Burgers Well Done.
2 - 40# bags of Lazzari Lump
I'm sure THIS sounds less ridiculous to anyone who has actually worked in a restaurant than to outside observers. Indeed, it's not so much the list that's ridiculous than the fact that someone would have to publish such a list in a job ad AND that other people would think that the requirements are ridiculous.
