I went to the store without a list so instead of buying pre-cooked corn meal I bought instant corn meal (masa instantanea de maiz).
I've been googling for the past 30 minutes and the only thing I've come up with is somebody leaving a comment that they used instant corn meal and their arepas turned out okay.
So did I find a suitable sub, is instant the same as pre-cooked, or will I have a disaster on my hands if I try to make arepas tonight??
I've been craving curry chicken, but have never made it at home before. I'm looking for a recipe that has a rich, creamy sauce and I'm assuming is made using cocnut milk. It is only going to be me eating so a recipe for 2-4 would be perfect.
I was outraged last night while watching the final minutes of this week's episode! Antonia and Lisa couldn't even bother themselves to follow the rules of the challenge. Their plate focused on Chilean sea bass, a garnish of Mexican chorizo, greyish looking slim, and a smattering of tequila sauce.
Does all of that really showcase the words Polish sausage, drunken, and magenta? I think not!
Obviously you know where I stand on this issue, but I would like to hear other opinions.
I've been working through my KA Whole Grain Baking cookbook and I've noticed that most of the yeast bread recipes say to simply combine all ingredients and then proceed with kneading. I remember from "The Bread Bible" something about how yeast and salt are not on friendly terms and shouldn't come into direct contact with each other. The salt was always added after or during the kneading process. Is this correct?
I ask because I've noticed all of the KA recipes take soooooo long to rise and I am measuring by weight and really doing nothing incorrect, so I can't think of anything that could be the cause.
I don't have any planned so far, so I'm looking for inspiration.
Are you making brunch, lunch, or dinner as the main meal?
What's cooking - Lamb, Ham, or something completely different?
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