Another one is "pho", which people have no idea what you're saying if you pronounce it right.
^Not to mention "tamale" is here to stay, annoying as it is to a Spanish speaker.
This is one of my favorite recipes for skewers. It's amazing!
Gai yang is Thai. To me it tastes different from these pork chops, but yeah, they're similar.
I've always made mayo with cold eggs and there is no problem getting it to emulsify.
If mayo tastes oily, probably not enough acid and salt is in there. A single yolk or egg can take A LOT of oil.
Pasta boxes usually have two sets of cooking times and the al dente one isn't wrong, it's just that when you're doing most pasta you're going to continue cooking it in the sauce, but if you were for example cooking pasta to toss with pesto, you might be annoyed to get pasta that is undercooked based on the times on the box.
I use freeze-dried fruit a lot. It's how I make things like strawberry buttercream, which is amazing! Or real strawberry cake that is truly pink and tastes like strawberries. Japanese sponge cakes with this whipped cream must be absolutely wonderful!
The nutmeg is wonderful and I've always loved peaches and almond together, but imo this was too sweet, especially with the syrup which I wouldn't bother with. It added unnecessary sugar and got pretty dark in less time than what was called for (and yes, I know the oven temp is fine). Honestly the peach part of the equation is fine to my taste, it's the biscuit topping that pushes it to unpalatably sweet (for me anyway).
The recipe gives you the choice or cornstarch or instant tapioca. I used ground instant tapioca.
@scojjtoe, I just want to say that this peach pie is truly fantastic:
This peach pie is one of the most memorable pies for me. The lime zest is wonderful in it!
@CiciC, Daniel published a good recipe for zucchini bread last year!
Cooked lettuce is delicious. Stir-fried, braised, grilled, all good. In soup it's really not that different from a soup made from other greens, or from another vegetable that gets relegated to salads in the US but is cooked in other countries (stir-fried cucumbers in China for example).
This is one of my favorite foods and I make it pretty much the same way, though I like to slice the potatoes with a mandoline so you get some really nicely lined up layers of thin potato when you cut into the tortilla. I find the flip is pretty easy and like to do a few flips to get that really nice shape.
Stella, not on the baking, but this bit:
"But two starches I hadn't tried were potato starch and tapioca starch (a.k.a tapioca flour). I had read glowing reports about their marvelous thickening power in fruit pies. I was gravely disappointed in both. The tapioca was cloudy and had a bitter aftertaste (we ate it anyway). The potato starch was also cloudy, pasty, and gave me cherry soup in a crust (we ate part of it then had to toss it after the whole pie kind of dissolved into an unappetizing mush). I read somewhere that potato starch can break down when boiled and perhaps that happened to me.
One thing I found interesting was that tapioca starch was not just ground up instant tapioca pearls. Tapioca pearls, the kind used to make pudding, are treated to become more stable (Cooks Illustrated has more info on this). The starch is a less processed product, but also less predictable in its thickening power. This might be why I had such problems with my pie, whereas I've heard reports that other people's pies are just swell using the stuff. You can't count on it."
Stella, any thoughts on this?
Ground instant tapioca is my go-to thickener.
I love this and use it a lot, but this is rough puff, which I consider a separate thing from pie dough. I mean it's fantastic, and I especially like it for hand pies/turnovers, but I tend to not use it for all pies.
The ventresca is yellowfin, and that's my preference as well. So much better than albacore!
The Mediterranean one makes me crave pan bagnat!
Also, a microplane is pretty poor choice for grating ginger unless you have a coarser one. It just doesn't work that well. A ceramic Japanese ginger grater works much better and is even easier to clean than a microplane.
@LightweightNate: that was my response. It's pretty simple.
I personally don't like brandy in sangria because it makes the whole thing unbearably alcoholic for me. I made some with orange liqueur and I just couldn't drink it.
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