A close friend and now a family member are both gluten intolerant as they recently found out. They love my bread, and are understandably pretty upset that they can no longer eat it. All the gluten-free bread that I've ever tried is pretty lousy. I want to try make them a good loaf. Anyone have any ideas? I haven't really checked out recipes yet, because I didn't want them attached to reviews I'd rather have people I trust.
Just wow, someone like that would get banned from my restaurant. If you can't afford to tip, you can't afford to eat out. I'd understand if waitstaff was paid a decent living wage, but they have separate (lower) wages than even minimum wage due to tips.
I have one of those Hamilton Beach countertop ovens that has a rotisserie feature. After having it for four years, I decided to try it. The oven is pretty decent at most things, so I figured the rotisserie wouldn't be too bad. the spit that comes with it is kind of small and my bird kept falling around on it. I just had to truss it extra tight. Stuff it with a few clothes of garlic, some homegrown herbs, and some lemon wedges. Rub it with olive oil and salt and peppered it.
Hi everyone:
Pomegranites are in peak season here in Palestine-Israel. They are absolutely delicious, so I thought I'd pick the collective brain on what to do with them. So far, I have incorporated them into large salads and tonight I made a pan reduction sauce for a pork chop consisting of pomnegranite seeds, shallots, balsamic vin, and chicken stock. It went perfectly!
What do you guys like to use the seeds for?
I've really been struggling with this lately...
Light cooking. That sheiße is hard to do well. My wife has a sub to Cooking Light, and I often don't hate the recipes in there. We don't eat terribly, we eat good food, but there are some things that I'm really not convinced can be subbed.
"Can't believe it's not butter? I can." - Anthony Bourdain, Kitchen Confidential
In the sourdough bread video, you say that hydration is at 70%. But the instructions say 500 grams of flour and 275 grams of water. How is the 70% figured? Where does the moisture in the starter figure into the equation?
I apologize if there is a topic for this already (couldn't find one), but I have a question about buttercream. Every time I make buttercream, I put it in the fridge after frosting, and it solidifies to a point where it might as well be butter. Does anyone have an explanation of the proportions at which butter turns into buttercream and how to keep it?
Lasagne al forno di Nonna, my paternal Grandmom´s lasagne is prepared in Tiella earthenware individual clay ovenware dishes. ( see photo )
Adopted & Translated from: Margherite Cintrano
RAGÙ
5 tblsps extra virgin olive oil
3 tblsps. unsalted butter
1 carrot, finely diced
1 leek finely chopped ( celery is a sub )
1 garlic clove minced ( can add more - it is a palate decision )
1/4 pound pancetta sliced into eighths
1 pound ground beef or veal
1 pound ground pork
Happy New Year to all,
I am a new member just wishing everyone a very wonderful, healthy, successful and prosperous New Year ...
It is 1.30am in Zürich, Switzerland, where we are visiting our younger daughter Nathalia, and our 3 grandsons.
It is important to start with real Minnesota Wild Rice. It is expensive, but well worth the price. Also it goes a long way in the recipe.
Here is what real wild rice looks like, left side is uncooked right side is cooked.
Here are the ingredients you will need;
4 oz Wild Rice
A whole chicken (2-3lb)
3-1/2 cups of water
1-2 tablespoons of olive oil
1/2 cup of carrot diced
1/2 cup of onion diced