Has anyone tried re-crisping candied nuts in the oven? I made way too many for the holidays and they are starting to get sticky and chewy. They are still delicious but would be better if they were crunchy again. Can't decide if I should go hot and fast or slow and low to try and dry them out. Don't want the coating to melt off. Thoughts?
Was picking up some herb plants today and saw one labeled pineapple sage. One sniff and I knew I had to get it. I'm trying it out in a fava/avocado puree today but does any have any experience with it? Any other ideas?
I like getting emails when someone has responded to a post I have commented on, but when that post is a giveaway the emails become overwhelming. I do no want to know what hundreds of people will do with a case of Pat's hamburgers. Is there any way to segregate regular posts from giveaways so I can stop the flood of hundreds of emails from SE giveaways?
This seems a bit silly to be asking but how do you assemble your sub/hoagie/grinder? I spent a few years in New York and since I have left I have not been able to find a great Italian cold-cut sandwich. I have all the ingredients but was wondering on how to assemble the thing. Any tips on getting everything to meld together into a beautiful sandwich?
Finally got my KA mixer put back together and I am quite pleased. Looks like it has a racing stripe, it's the fastest mixer in town!
As promised, here is a follow up picture:
Does anyone know of a source for Kitchenaid stand mixer parts? While kneading some dough today the whole motor assembly broke off the base of my Artisan stand mixer. It is 8 years old so warranty is out of the question but seems like a simple fix if I could just get that part.
Is there a secret to getting flavor out of rye flour? I tried to make noodles using 30% Bob's Red Mill dark rye flour and there was next to zero rye flavor. The texture was surprisingly good considering the addition of rye to my usual recipe but I wanted more of a rye bread flavor. I'm thinking some toasted and ground caraway is needed but I can't help but think I'm missing something with the rye flour.
Anyone out there experimented with smoking meat prior to or post cooking it sous vide? I don't have a proper smoking rig but I do have a way to apply smoke to meat. I was thinking about smoking a butt for an hour or two, shocking it, then sealing and cooking for 48hrs. Haven't decided on a temp yet. Anybody got any tips for me?
On page 290 of The Flavor Bible there is a picture of what looks to be a bowl of tomato risotto (it's red) topped with cherry tomatoes, thyme, and parmesan surrounded by a thin ring of green oil/pesto (I'm guessing basil). I'm mostly looking to recreate the presentation but any tips, ideas, or recipes are welcome.
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