yobofofas's Profile
Friselle or Freselle bread question???
I'm looking for a solid recipe for this Italian twice baked roll but truthfully I'm not even sure if I have the name right. I've seen it called Friselle, Freselle and even Frise but I can't for the life of me find a good recipe.
The bun itself is baked, halved and baked again, like biscotti. It's traditionally served with olive oil and tomato. This is just to be clear what I'm looking for by the way.
There was an older post in the Chowhound boards but it leads to a broken link. Any help will be greatly appreciated and at this point I'd even settle for a good Italian recipe book suggestion. As long as it has a real solid recipe for Friselle, Frise, or however it's spelled.
Thanks in advance!
mb
Calphalon, I think I hate it?
Ok, first post was from my wife. I've tried to explain our pans are not non stick, we have the anodized set, but she doesn't believe me. thanks for the reinforcement. Any way, I do agree w her that they are hard to clean. Any thoughts on removing old stains?
Calphalon, I think I hate it?
I've had a set of Calphalon pans I received as a wedding gift for about two years now and I officially hate them. They're hard to keep clean. They're hardly non-stick. They're overly heavy and unwieldy. It's time for something else. I've been using an crappy-electric stove and oven but will be switching to a gas range soon. I need some solid all purpose pans, one for sauté/searing, one for braising, all purpose sauce pans etc. I'm an adventurous cook so I need some adventurous cookware. Any suggestions will be appreciated.
Thanks
mb
Dear god why can't I make mayo in my food processor?
Ok, crisis averted. It wasn't the recipe, thunderstorms, acid, emulsifier or lack thereof. Thank you to everone who responded but I'm afraid the problem was much more simple than I expected. It's almost embarrassing. It turns out there is a very small space between the blade and the bottom of the bowl. When using less than 3 eggs there just isn't enough liquid present in the bowl to whip the eggs with the mustard. Therefore, add all the oil you want as slow as you can and still, the mustard is sitting on the bottom of the bowl rather than whipped into the eggs. No emulsifiers = no emulsification. The solution; add another egg yolk. More yolk, more liquid for the blades to whip with mustard and, voila, I can make Mayo in food processor. Thanks again guys.
Dear god why can't I make mayo in my food processor?
Ok, I'm going insane. Why can't I do this? I add two egg yolks, a teaspoon of mustard. Turn on the food processor, slowly pour in the oil (i've tried mind-numbingly slow to slow stream, and every time I end up with liquid. What's wrong with me? I followed both Jole Robuchon and Gordon Ramsey's recipes verbatim. Is it me? Am I the problem?
Braised Romaine Lettuce
I'll try the quick grill and get back to you. thanks for all the great responses.
Braised Romaine Lettuce
At my kitchen we're working on a dish with braised romaine but no one is happy with the color of the final product (kind of a greenish-gray). It's tasty but not a feast for the eyes. I'd like to see it a deep, or even lighter green. Any suggestions?
sub for chilean sea bass
So the only true Sea Bass to avoid is the Pelagic Trawl Sea Bass? And all Chilean Sea Bass of course.
Beer cheese soup help
You're a badass slewfoot. Thanks for the info. You were right on all counts. I was using a smoked gouda as one of the cheeses and I don' think it melted well initially. After tossing the shredded gouda w/ cornstarch and stabilizing my stock the emulsion was perfect. Thanks again.
Anyone have a good recipe for pearl onions?
Pearl onions are great for making an onion marmalade. The sweet marmalade can be served as a relish with any poultry and it's delicious.
1/4 cup extra virgin olive oil
2 cups thinly sliced pearl onions
1/2 cup water
3 table spoons dried cranberries or golden raisins
1 teaspoon yellow mustard seeds
1/2 cup white wine vinegar.
In a medium sauce pan over medium heat, heat olive oil. Add onions and sauté until translucent but not browned (5-8min). Add water, sugar, cranberries or raisins and mustard seed and cook until all moisture is absorbed. Add vinegar, reduce heat and simmer until marmalade thickens.
Good luck.
Beer cheese soup help
Ok; this should be the easiest soup in the world to make right? So why is my cheese not melting into a nice smooth soup but clumping up in melted strings? Am I just adding it too fast and not stirring enough?
