Kelli2006's Profile
How much will a slate stone expand?
Where are your heating elements? Is your oven gas or electric?
Is the stone a tight fit between the walls and the door?
How much will a slate stone expand?
If you are worried about a tight fit then you shouldn't be using that size of stone because there should be a 25mm space all the way around the stone between the walls to provide circulation.
"Least Favorite Vegetable" Poll
Green peas and okra.
I can eat peas in a soup or stew but if they are served with bacon and mint then I'll pass.
The slimy mouth feel of okra makes me gag.
I love Brussels sprouts.
What 20 dishes should I know how to make without a recipe?
Gingersheely said it better than I could have. Its better to learn techniques than to try to memorize recipes from repetition. That method will also save your posterior when something goes wrong because if you know what is happening you will also know how to correct for variances in ingredients.
I will usually use a recipe the very first time that I make a dish just to get a baseline and after that I tend to customize it for my taste.
Home-made Danish
I just throw everything in my Kitchen Aid and let it do the work while I beat the butter into a rectangle.
Ive also never used a bread machine because I prefer to make bread either by hand in in my mixer.
I'm very sorry if you thought that I was disagreeing with or criticizing you because my reply was aimed at the OP.
please join my I HATE MAYO CLUB..LOL.. anyone welcome..even if you like it rop
I hate homemade mayonnaise, Miracle Whip and Hellmans.
I made homemade mayo' last week for my sister when she needed 2 cups for a pasta salad and I still didn't like it. I think that it is the fatty mouthfeel and the blandness of it.
Home-made Danish
You cannot use a bread machine for laminated doughs.
Most people think laminated doughs such as danish dough are harder then they really area, but if you can make pie dough and decent biscuits then you can make danish dough. It is easier to let you watch someone do it than to explain it with words. It might look intimidating but please try it because the results are definitely worth the effort.
http://www.youtube.com/watch?v=Yg-zXn_YpLI
Lump charcoal brand
Ive found that a Grillmark hardwood briquets that I get at ACE hardware are much superior to Kingsford. Ive used lump charcoal and while it burns hotter, it doesnt last as long, so I tend to have to replenish the charcoal, even for a short grilling session.
How you use your immersion blender
I made mayo' yesterday and I was amazed how fast and easy it was. Previously I had done it by hand with a whisk and then with a food processor but I decided to try the blender with the whip attachment and the emulsion came together wonderfully without inducing cramps from whisking.
I almost always use the blender for smoothing out soups and sauces instead of having to transfer them to a blender or food processor.
How far are you willing to drive for a good restaurant?
I seldom dine out on a weeknight but I will drive an hour on the weekend.
Akron restaurant recs
Lockview is across the street from the Civic and it is very casual sandwich place.
The Bombay Grill on West Market is above average Indian food but it might be just outside of your 10 minutes, unless traffic is light on 77 and rt-59.
Crave on East Market is within walking distance and it could be a fun place.
Akron doesn't have any really memorable Asian restaurants, but the House of Hunan is 2 blocks east of the Civic on Main Street
Ruggles is the easy winner! [Smith Dairy, Smithville OH]
Smith Dairy is located in Orrvile and not Smithville, but I do agree that Ruggles is a very good brand.
Marinara/Red sauce/Tomato Sauce/Gravy Help?
I forget where I read it(maybe Harold McGee) that the alcohol in wine is a solvent for some of the flavors in a tomato. I use 2 cups of an inexpensive Cabernet Sauvignon.
If the texture of carrot and celery bothers you you can puree them in a food processor prior to sautéing them or you can do what I do and use a stick blender to smooth out the sauce after it has been simmering for 2-3 hours. I also add 1 head of finely chopped fennel bulb to the sauce when I can get it for a decent price. Tomato sauce is also a good way to use the woody stems of crimini mushrooms.
I use an entire small can of tomato paste and add it just before I puree it with a stick blender.
Why no cast iron on cooking shows?
I receved a set of them as a wedding gift in the later 1980s. Everything stuck to them and they were a pain to clean. They were called Corningware Visions.
They lasted about a year until I tossed them into the recycling bin.
Gas vs Electric oven
I disagree that gas is always better for a cook top because simmering something a low steady temp is not something that gas burners can do as well as electric. Gas can respond to changes faster than electric and can transmit large amounts of BTUs but that is not all that is required in a home kitchen.
Ive used both gas and electric ovens and I prefer electric ovens by a large margin for their ability to hold an exact temperature. Gas ovens are better for savory cooking but it's worse for baking.
Stand mixer recommendations?
I have a Kitchen Aid commerical mixer with the lift bowl and mine is a 6qt bowl.
How to Find Home Vinegar Making Supplies..
I've been there and done that, numerous times.
To the OP; I have a red wine vinegar mother that I discovered in a bottle of Pompeian red wine vinegar and I just refill the bottle with cheap red wine and let it do its thing in the basement cold cellar for 6 months.
Asian desserts...why don't I like them?
I hope I am not intruding into this conversation.
You sound a lot like me. I love to bake western desserts but when I want something sweet it is a red bean or a green tea cake that I crave because most western desserts are too heavy and too sweet for me. My daughter however loves cakes pies and tarts so I take her to a Italian bakery for something sweet but then we stop by the Asian market or bakery for myself.
Ive noticed in the Asian bakery that it is westerners who tend to buy the eastern desserts while the Asian clientèle want cakes and pies. It seems that it might be a situation of the grass might be greener on the other side.
Instant Yeast
I am wondering why you are trying to use yeast when you are gluten free. Yeast relies on the gluten in wheat to form the structure that it needs to grow so w/o that gluten the yeast is useless.
Looking for good mail order pepperoncini...
That is the option that I was planning to suggest. I just received my seeds from Pepper Joes and the seeds are now in starter pots and will likely be able to be transferred in 2 weeks.
Ive grown them in the past and the plants are very prolific so 1 package of seeds should be plenty.
What cut of beef should I buy to grind at home for burgers?
Chuck is the most common cut for burgers but you can use brisket, sirloin and even eye of round if you prefer your burger leaner.
~ What are ingredients that are best to buy (semi)-prepared rather than whole to save time and effort ~
:Rimshot:
(Searches for like feature. )
What were your FIRST three cookbooks?
That was my first thought. Were they the first 3 that I received or the first three that I purchased for myself?
The first three that I received were 2 Frugal Gourmet cookbooks and the NYT cookbook as a HS graduation gift.
The first 3 cookbooks that I purchased for myself were the CIA cooking and baking tomes( from a used bookstore because I was too cheap to pay list price) and Harold McGee's textbook. If you don't consider McGee's book to be a cookbook then it would be the first RLB original baking book.
What to do with overproofed sponge part of Mozza pizza dough recipe?
I do an 8 hour (overnite) ferment of the sponge on the counter so you're fine. In the morning I put the sponge, plus the remainder of the flour, oil, salt in the Kitchen Aid and let it mix and knead while I take my shower. It is returned to the Rubbermaid container that I started the sponge in to ferment during the day and I make the pizza when I come home at 5:00pm.
Getting the maximum flavor when you are baking bread is essentially playing a game of chicken with the yeast and you can usually double or even triple the ferment times because they are usually written more for convenience and speed than obtaining maximum flavor. If you like the longer ferments but find that the yeast is consuming all of the sugars you can cut the amount of yeast by up to 1/2 w/o any negative consequences when you use very long ferments.
parchment paper vs. waxed paper ?
You can buy parchment that is cut to fit both full and half size baking sheets but you will pay for that convenience. Id suggest a restaurant supply store, Sur LaTable or a GFS marketplace that is open to the general public.
Really Dumb Food...!
Those jars are an amazingly profitable way for a candy company to get rid of their mistakes.
Tater tots are the way that french fry processors dispose of the leftover bits that are too short to be sold in stick form, as are frozen hash browns.
Really Dumb Food...!
I will admit that I like Carroll Shelby's chili mix. I do use fresh veggies and 3 kinds of meat when I make it.
(I'm disgraced)
Really Dumb Food...!
I was shocked when a friend who works at Smuckers told me of the concept but they are amazingly profitable.
Best Fries in the U.S.
That was going to be my answer. I typically order a small and share it with everyone, even those who aren't in my party because there is no way that 2 people are going to finish them while they are still warm.
A Dirty O all beef dog with mustard and kraut sounds kind of good for lunch, but I'm 100 miles from Bridge-burgh.
