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lol, I'll bet I would be...
If you ate one of my brownies, you'd be laughing.
GROOOAAAANNN...
Great deep fried.
A Biga is more or less the same as a poolish.
It's just pre fermentation to develop flavor.
I use both I guess, but always have called it poolish.
Great for French and Italian bread.
I prefer my recipes in weights. I convert everything to grams.
I don't do well with recipes in cups. It might be my fried little brain causing that, but hell, our cups and measures are bigger than yours.
Messed up many a batch of brownies because of that.
Ate'm anyway.🥴
a US Cup is 240ml (or 8.45 imperial fluid ounces.) This is slightly different from an Australian, Canadian and South African Cup which is 250ml
a US liquid tablespoon is approximately 14.8 ml (0.50 US fl oz), a European, United Kingdom and Canadian tablespoon is exactly 15 ml (0.51 US fl oz), and an Australian tablespoon is 20 ml (0.68 US fl oz).
Made plane rice for dinner........
Mashed potatoes and rice with peas?
Me? With peas too
HEY Somebody ate all of them. LOL
Here's a couple of pics from the fried mashed tater video I posted. Marc just loved them and said the recipe was a keeper. Didn't measure anything just added enough cornstarch to firm up the mashed taters. I put cheese and onions, butter, milk, and a bit of garlic powder in my 5 lbs of mashed taters.
Woo Hoo Found a mayo bottle, can't wait to try, just mashed up 5 lbs taters today. Made those fried mashed tater things with mashed from the other night. Marc just loves them. Pics to follow
Here's what seems to me to be an interesting recipe for English Muffin Bread. It has a low rating, but that's because one reviewer was pissed off because the recipe was expressed in cups, not weights.
Have you ever head of a "biga"?
English Muffin Bread
https://www.foodandwine.com/english-muffin-bread-8627577?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12693768-20240427&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=042724&utm_term=recipe-of-the-day&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Does anyone like that?
Same guy who likes mashed potatoes with rice
Yup, like I said, I'll wing it
I would have, too. Especially chives. Or chopped green onion tops.
We don't eat a lot of celery. In that recipe I would've expected chives or parsley I think.
Yes, that is true... Just protect against cuts. A good way to do that would be to ask a neighbor to do it for you.
Yeah, for sure, they always make things look so easy, LOL
If I do make it, I'll report in.
You don't use celery greens? They come with every pack of celery, after all. They're attractive, and make a nice garnish.
I have the feeling that cutting the bottle top would not be as easy as it looks.
That's odd. Attractive, but who adds large amounts of flour AND cornstarch to potatoes, which are already almost pure starch?
Hey, dang good idea, not sure if I have one but will check.
It's just celery leaves chopped up and I doubt I'll use them, I'll wing it, as usual, LOLOL
Our flip-top mayonnaise has a little like you describe. If you also have one of those, maybe when you're through you could just save the bottle then you have a squeezable bottle for anything like this you want to try.
Will you use celery greens? I don't think I've ever seen a recipe that called for them or remember tasting them.
I'll try both, I'll just use different bottle tops. I know they make things like that but I like playing and doing stuff like that. I've been recipe surfing again and I've got some leftover mashed taters from last night, gonna try this. Guessing the bottle ring in the taters is to hold some of the sauce?
If you don't use the wavy lines it might not have the same crispness as the square. And don't cut yourself on the bottle top.
Check this out, I'll just cut a square instead of the wavy lines and I'll cut the taters a bit smaller before I boil/simmer them with some better than bouillon. May have to put them in the freezer for just a bit before frying.
My dad was a big fan of anchovies on his pizza.
Grandma pizza sauce and anchovies?
I agree. I think less is better with any kind of pizza, really. No more than two toppings in addition to tomato and cheese (if tomato is used).
Unless it's a Quattro Stagioni, which by definition has four additional toppings. But they're placed in separate quadrants of the pizza, not mixed together. Obviously, they represent the four seasons.
Agreed no figs, and no pineapples.
I do like these,
A thin crispy pizza crust deserves minimalism.
More is not better.
Just as well, as fig season is in the fall. You could really add whatever you want.
That's up to you. But I'd say neither, if you use figs.
Sounds good. How about bell peppers and black olives too?
That looks as is it'd be delicious. And very easy, if you used flatbreads you'd bought. Or, as you suggest, a tortilla. Though I think that would be too thin for me. You'd definitely have to eat it with a knife and fork.
Here's another version, with figs added. I don't think I'd use "fig spread", though. Too sweet. I'd go for fresh figs.
https://www.realthekitchenandbeyond.com/fig-caramelized-onion-goat-cheese-pizza/
Her's another, with fresh figs:
https://toriavey.com/fig-and-goat-cheese-pizza/
That looks like a keeper.
Thin the goat case with a bit of milk to make it spread.
I like it on a thin crispy crust as you've picture.
To cheat when lazy, I'll just use a tortilla . Caramelized onions and a balsamic reduction are a must.
If you have the spreadable kind of goat cheese, I think this would be good, and very easy:
Goat Cheese & Caramelized Onion Pizza
https://minimalistbaker.com/goat-cheese-caramelized-onion-pizza/
Anyone got a great recipie for goat cheese pizza?
Do your whining in a private message.
That's the way it works.
It sounds like you guys are talking about beef Wellington. Am I correct ?
You must be lost. This is a recipe board. Take your complaint somewhere else.
If you're using a pastry shell, yes, you should pre bake.
Brown tops under the broiler if needed for color.
When I was cooking for the Legion, pot pies were a popular mid month dinner.
I served beef, chicken and turkey.
For ease of serving, I made and baked the fillings separate of the tops.
The pastry was baked in 4x4 inch pieces.
My idea of a deconstructed pot pie.
One of the easiest meals I'd make there.
It was def not pre-baking - the recipe I was trying didn't call for that though ones I had used in the past did. I tried following recipe as written...lesson learned.
Depending on what you used I wonder if baking the shell a little before putting in the filling might have helped. I do that with apple pies. As for the top crust perhaps a couple of minutes under the broiler might have helped.
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This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
Gary has assembled a website to compile and index the posted recipes.
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Here are a few recipe links that some may find useful:
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http://www.marthastewart.com
Mr. Emeril's kicking it up a notch:
http://www.emerils.com/index.php
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