Recipes
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Recipes
Excellent, Maybe!
I also make English muffins. I might add that I start with a cold griddle and put the burner on real low to let them rise slowly. Usually I can see when they've risen about halfway before flipping to cook the other side. They usually take about 17-20 minutes for both sides to be done--about 12 minutes on the first rise, and about 5-8 on the flip side.
If you use instant yeast, you don't have to go through the blooming step. Instant yeast can be added directly to the flour--just keep it away from the salt.
I mix up my flours for the dough. Sometimes a 50-50 mixture of AP and bread flour. Other times a 50-50 mixture of 110 wheat and AP flour. The 110 flour is roughly 2/3 whole wheat. I find the higher protein content of bread and the 110 flours makes for a sturdier muffin.
Then we sometimes make mini-pizzas with the muffins. Place your preferred toppings on them and then stick under the broiler for a spell until they are the style you like.
I also make English muffins. I might add that I start with a cold griddle and put the burner on real low to let them rise slowly. Usually I can see when they've risen about halfway before flipping to cook the other side. They usually take about 17-20 minutes for both sides to be done--about 12 minutes on the first rise, and about 5-8 on the flip side.
If you use instant yeast, you don't have to go through the blooming step. Instant yeast can be added directly to the flour--just keep it away from the salt.
I mix up my flours for the dough. Sometimes a 50-50 mixture of AP and bread flour. Other times a 50-50 mixture of 110 wheat and AP flour. The 110 flour is roughly 2/3 whole wheat. I find the higher protein content of bread and the 110 flours makes for a sturdier muffin.
Then we sometimes make mini-pizzas with the muffins. Place your preferred toppings on them and then stick under the broiler for a spell until they are the style you like.
"Some cause happiness wherever they go; others whenever they go." O. Wilde
- Volkonski
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Recipes
I grew up eating Boston brown bread, the ideal accompaniment to baked beans and franks. That was a frequent Saturday evening meal in our house.
“If everyone fought for their own convictions there would be no war.” ― Leo Tolstoy, War and Peace
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My mom also made this. Yummy!
"Choose your leaders with wisdom and forethought. To be led by a coward is to be controlled by all that the coward fears… To be led by a liar is to ask to be told lies." -Octavia E. Butler
Recipes
I love garlic. There isn't one of those recipes that I wouldn't try (to eat).
"Choose your leaders with wisdom and forethought. To be led by a coward is to be controlled by all that the coward fears… To be led by a liar is to ask to be told lies." -Octavia E. Butler
- Kriselda Gray
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I can't eat garlic. My mouth is *SUPER* sensitive to anything spicy (even black pepper can make it hurt.) Even when I could eat it without burning my mouth, it made me stink for a day or so, though. So, yeah, no garlic for me, thanks.
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Was that unit he used at the beginning a 'hydrator' or 'dehydrator'. Whatever, I don't gots me one by I might have to get one if there's something it does beside blacken garlic.
I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.
I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.
Be assured that a walk through the ocean of most souls Would scarcely get your feet wet
Recipes
He was using a dehydrator. However,he wrapped the garlic in plastic wrap and aluminum foil, so it wasn't really being dehydrated. And for 30 days? It looks more like it was designed to allow the garlic to rot in a controlled environment.keith wrote: ↑Thu Mar 09, 2023 11:39 pm Was that unit he used at the beginning a 'hydrator' or 'dehydrator'. Whatever, I don't gots me one by I might have to get one if there's something it does beside blacken garlic.
I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.
Anyway, dehydrators can be fun for many things. Fruits and veggies to beef or turkey jerky.
- sugar magnolia
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The dehydrator is used to maintain a constant temp for an extended period, but black garlic has to have moisture, hence the foil and plastic wrap. It takes 2 to 6 weeks to make it, too, depending on if you are using a rice cooker, dehydrator or slow cooker. It's definitely NOT rotted garlic.neonzx wrote: ↑Fri Mar 10, 2023 7:45 amHe was using a dehydrator. However,he wrapped the garlic in plastic wrap and aluminum foil, so it wasn't really being dehydrated. And for 30 days? It looks more like it was designed to allow the garlic to rot in a controlled environment.keith wrote: ↑Thu Mar 09, 2023 11:39 pm Was that unit he used at the beginning a 'hydrator' or 'dehydrator'. Whatever, I don't gots me one by I might have to get one if there's something it does beside blacken garlic.
I'd like to make up a jar full of black garlic and trick Aussie folks into thinking its Vegemite.
Anyway, dehydrators can be fun for many things. Fruits and veggies to beef or turkey jerky.
Recipes
"Rot" may have been a bit harsh. How about ferment?sugar magnolia wrote: ↑Sat Mar 11, 2023 11:58 am The dehydrator is used to maintain a constant temp for an extended period, but black garlic has to have moisture, hence the foil and plastic wrap. It takes 2 to 6 weeks to make it, too, depending on if you are using a rice cooker, dehydrator or slow cooker. It's definitely NOT rotted garlic.
- sugar magnolia
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That's exactly what black garlic is.neonzx wrote: ↑Sat Mar 11, 2023 12:33 pm"Rot" may have been a bit harsh. How about ferment?sugar magnolia wrote: ↑Sat Mar 11, 2023 11:58 am The dehydrator is used to maintain a constant temp for an extended period, but black garlic has to have moisture, hence the foil and plastic wrap. It takes 2 to 6 weeks to make it, too, depending on if you are using a rice cooker, dehydrator or slow cooker. It's definitely NOT rotted garlic.
Recipes
I don’t miss a lot of the foods I can no longer eat, but I do miss Cheez-Its.
I tried a bunch of vegan Cheez-It recipes, but none of them were quite right. Then I tried a few regular Cheez-It recipes, substituting vegan cheese. I finally found a recipe that worked. The author says that the two secrets are cheese powder and and leaving them in the oven over night. She’s right on both counts. I was actually able to find vegan cheese powder.
They taste exactly like Cheez-It’s. They are as crunchy as the real thing, but not quite as flaky. Meh. Close enough.
Here’s a link to the recipe: https://www.thekitchn.com/how-to-make-c ... ers-247275
Here are mine:
I tried a bunch of vegan Cheez-It recipes, but none of them were quite right. Then I tried a few regular Cheez-It recipes, substituting vegan cheese. I finally found a recipe that worked. The author says that the two secrets are cheese powder and and leaving them in the oven over night. She’s right on both counts. I was actually able to find vegan cheese powder.
They taste exactly like Cheez-It’s. They are as crunchy as the real thing, but not quite as flaky. Meh. Close enough.
Here’s a link to the recipe: https://www.thekitchn.com/how-to-make-c ... ers-247275
Here are mine:
"Hey! We left this England place because it was bogus, and if we don't get some cool rules ourselves, pronto, we'll just be bogus too!" -- Thomas Jefferson
- MsDaisy
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They look yummy!Maybenaut wrote: ↑Wed Apr 19, 2023 10:36 am I don’t miss a lot of the foods I can no longer eat, but I do miss Cheez-Its.
I tried a bunch of vegan Cheez-It recipes, but none of them were quite right. Then I tried a few regular Cheez-It recipes, substituting vegan cheese. I finally found a recipe that worked. The author says that the two secrets are cheese powder and and leaving them in the oven over night. She’s right on both counts. I was actually able to find vegan cheese powder.
They taste exactly like Cheez-It’s. They are as crunchy as the real thing, but not quite as flaky. Meh. Close enough.
Here’s a link to the recipe: https://www.thekitchn.com/how-to-make-c ... ers-247275
Here are mine:
- northland10
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Recipes
For those who have seen the movie The Menu (with Ralph Fiennes), you might remember Tyler's Bullshit.
Movie Spoiler alert:
I decided to give it a try by using a recipe and preparation that avoided Tyler's, well, bullshit (and added wine to de-glaze the pan).
https://uproxx.com/life/the-menu-tylers ... -any-good/
Movie Spoiler alert:
► Show Spoiler
https://uproxx.com/life/the-menu-tylers ... -any-good/
Besides needing to adjust time on some parts, and taking a time-out to ventilate the place and temporarily override the smoke alarms (rather smoky on the searing part), it came out very good. The shallot butter sauce was wonderful.Ingredients:
2 Lamb chops
1 Leek (white with a bit of green), quartered along the vertical
1 shallot, minced
1 1/2 sticks of butter (chilled)
Salt
Pepper
Olive Oil
1/2 cup white wine
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