I was going to suggest RKT too. I'm going to look up the browned butter RKT. I LOVE browned butter.

I love (my homemade) fig jam with greek yoghurt. I also will use fig jam to make a vinegrette

are you making a turkey? I find wet brine to be messy so this year I rub with thyme, pepper and 1/3 cup kosher salt onto a 7kg turkey 36 hours before roasting and put the salted bird back in the fridge. no sloppy brine and lots of compliments.

Yikes and thank you! I guess the 220 F was a little high but I was so tired of gummy bread and the crust was nice.

what internal temperature should I be looking for on my homebaked bread?

have you tried putting blueberries in your smoothie? Blueberries are good for you and will mask the browning.

could be....since you are filling the cupcake pan, you fill them as much or as little as you want to get the number of cupcakes that you need. I typically make at least one spare cupcake so that I can eat it/test it right away.

I bake my meatballs and keep them in the freezer. I love cooking but hate doing dishes so I love having a well stocked freezer.

I'll make meatball wraps, sauce the naked balls with sweet chili sauce and ketchup or a little mayo and blue cheese.

actually I just take good vanilla ice cream and add matcha powder.... ~ mmmmmatchafrappacino. addictive

what is candied avocado??

chocolate ganache
fresh pineapple and coconut syrup
greek yoghurt & homemade fig jam
caramelized apples

I grate and freeze my ginger. I also roast, peel and freeze my garlic.

Perhaps you misread the recipe.

My recipe uses 5 tsp (3tsp = 1tablespoon) of baking power (not baking soda) for 12

so I don't forget.... The roast was rubbed down with a mixture of (smoked paprika), garlic powder, onion power, oregeano, salt pepper etc. Next time I'll keep it simple. I didn't like the smoky/orgeano flavor.

I split and tied the sirloin tip roast so that it was more cylindrical in shape. It took about 4 hours to reach 135F at 300F, then 250F. We ate 3 lbs of spinach and 5lbs of potatos there was jsut enough food.

It's my turn to cook dinner - for 14 foodies. I have a 4kg sirloin tip that I rubbed down 12 hours ago. I live 1 hour away from the venue and I want a flavourful, tender pot roast.

Most recipes call for 2 - 2 1/2 hours for 4 lbs pot roast. Mine is twice that size. So I'm figuring 3-3 1/2 hours at 350F.

I could cook it at home then bring the unsliced roast, reheat and finish the smashed potatoes. How long would it take to reheat the roast?

Or, would it be better to arrive ~4 hours before service and roast it onsite without knowing how long it will take to cook.

Thanks for any advice.

that should be fine....you'll have the sausage flavour in your stuffing. cook the sausage and sprinkle it over the stuffing and toss together to mix.

some other ground nut like hazelnut? unless you are concerned about nut allergies in which case I'd find a different recipe.

I really like roasted sweet potatoe - fries and cubes...would the parboiling and crisping in the oven work?

Will coarse kosher salt work with the dry brine technique or do I need to buy some finer salt? What if I blend the coarse salt with herbs before brining?

Wet brining is so messy! I'm looking forward to trying dry brining.

Thanks

have you thought about flattening the turkey? it will have more even access to heat and cook thoroughly

chocolate fondue? it's interactive, chocolate, easy and you could use the apples and pears

there are lots of different recipes but one that I often use is melted toblerone bar with melted mars bars. or cocoa + whipping cream

homemade marshmallows are worth the trouble. you'll probably enjoy the challenge of getting flavourful, fluffy treats.

soaking the pan will help the cleanup...afterall, it's only sugar :)

there's a traditional chinese dish with pork hocks, black vinegar and ginger. The (hardboiled eggs) are left in the shell. The egg shell is supposed to dissolve in the vinegar and supplement the calcium content of the dish.

I really like sauteed lettuce with a little oyster sauce - Chinese-style. Cooked lettuce wilts significantly but it helps to coarsely chop the lettuce into manageable pieces.

maybe your pasta dough is too moist to start with and doesn't cut well. You could also try letting it rest before rolling. I typically make pasta for ravioli or lasagne and haven't noticed excessive chewiness.

You could freeze your leftovers or repurpose them. I think that ganache can be frozen and defrosted in the fridge. I'm sure that I've done that before.

You could freeze cubes to enhance your morning coffee - chocolate and cream + coffee = mocha :). Leftover ganache is fantastic on french toast. It would probably be really delicious as the surprise filling in banana bread muffins.

I love chocolate. I love peanut butter. So I stirred a spoon of peanut butter into my hot chocolate. It was rich and chocolate-y and delicious. Definately worth a second try. I know that there are weird combo threads already but what have your tried lately?

better yet :) send the boyfriend to the store to get flour so you can homebake goodies for him to take to work.

I mix matcha powder with lemonad powder for a refreshing change.

I made my first batch of mozza using rennet and citric acid. Although I read that acid based whey would not make ricotta, I had to try. I didn't get ricotta either.