Laura Flowers’s Profile

Recent Comments

From Serious Eats

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

I'm going through the same thing right now. I don't know how I'm going to live without cheeeeeeeeese. Almost everything in my fridge is cheese!

I feel like I'm going to starve to death right now lol.

From Talk

have pizza making questions?

Great thread! Thanks. I make a lot of pizzas, but new tricks and tips always help me get better.

See more comments by Laura Flowers »

Recent Posts

From Photograzing

Sherried Tomato Soup

From Photograzing

Fresh Strawberry or Any Berry Cupcakes

From Photograzing

Homemade Flour Tortillas, Taco Filling, & Crispy Corn Tortillas

From Photograzing

Caramel Stuffed Apple Cider Cookies

See more posts by Laura Flowers »

Recent Favorites

From Photograzing

Soft Butter Cookies with Lemon

From Photograzing

Dragon Roll Sushi

From Photograzing

Chicken Drummets With Peri-Peri Sauce

From Photograzing

Savory Hand Pies

See more favorites by Laura Flowers »

Recent Polls

Laura Flowers hasn't answered any polls yet.

Recent Quizzes

Laura Flowers hasn't taken any quizzes yet.

Recent Comments | Response to Comments

From Serious Eats

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

I'm going through the same thing right now. I don't know how I'm going to live without cheeeeeeeeese. Almost everything in my fridge is cheese!

I feel like I'm going to starve to death right now lol.

From Talk

have pizza making questions?

Great thread! Thanks. I make a lot of pizzas, but new tricks and tips always help me get better.

From Talk

Vacation Cooking

This likely won't help now but I thought I'd tell you about it. When I travel I take "The Ultimate RV Cookbook, Recipes for the Traveling Chef" with me. The book is sectioned into three days worth of meals with shopping lists. It makes creating meals much easier when I'm traveling by RV or in a hotel with a mini kitchen.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Although I call Bittman's "How to Cook Everything Vegetarian" my green bible, it was an article in his blog which has made the biggest impact on me.

He was traveling on the Northwest coast and attempting to keep a food diary. There was one line that got me and it was something close to this; "I know this day is going to end in a hamburger". And it did, and not a good one evidently. His human side really came through.

Bittman's humanity is what I think of when I open the green bible. It makes this battle to live and eat well seem like more of a collective attempt now.

From Talk

Help! My Future Housemate is a Vegetarian

My myspace was created for people in your situation. I'm a photographer and cook. If you go through my albums you'll find a couple hundred examples of vegetarian food ideas. Having something visual to look at helps. www.myspace.com/Laura_Flowers

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

I am reminded of one of my favorite books, "Marshmallows" by Eileen Talanian. It has recipes for all kinds of marshmallows and other fluffy marshmallow related goodies.

The chocolate ones are heavenly but if you make them cover your mixer well. They splatter worse than the rest for some reason!

From Talk

Am I the only one on the planet who dislikes ___, or loves ___?

I think the only foods I won't eat are those that are spoiled or dangerous when not cooked. My friends and family make fun of me for claiming everything to be "my favorite!".

I would love to try Balut or something similarly interesting.

From Talk

What to do with: leftovers you don't want

The dogs, the random single friend who stops over, the fridge to be hidden until moldy, or if I'm feeling bold they go in the trash!

From Talk

What did you end up eating or serving for the Super Bowl?

Steak chili that had been cooking for hours, corn bread, Oreo fudge cookie brownies, and grapefruit and peach (from home canned peaches) martinis.

From Serious Eats

Hello Kitty Zombie Birthday Cake

This cake is amazing!! I don't hate Hello Kitty, but this cake makes me really happy lol. It's like Hello Kitty gone Nightmare Before Christmas.

From Talk

The Worst Table in the House: Have You Ever Gotten It?

Yeah ok so that isn't a table peeve, but it is my personal restaurant one. I don't really care where I sit.

From Talk

The Worst Table in the House: Have You Ever Gotten It?

Bad service! There is rarely a good reason for it unless half the staff doesn't show up, or something freakish like that. Even on crazy insane busy nights I was able to keep people happy, drinks filled, and rush hot food to a table as fast as the cooks could get it out. I just moved faster, gossiped less, and my pockets were nicely padded with tips for my work.

From Recipes

Serious Cheese: Super Bowl Beer and Cheese Fondue

Lol I hope those baby bottles in the background are for babies and not some kinda new saucing technique!

The cheese looks phenomenal as do those bright orange fondue pots.

From Talk

Do You Always Eat Breakfast for Breakfast?

I had a beautiful panini with Italian fontina, swiss, roasted asparagus, and ham for breakfast this morning with a cup of coffee. That's breakfast food right lol?

From Recipes

Bacon-Oatmeal Cookie Sandwiches: A Lunchbox Favorite with a Twist

My brain just exploded.... I must unleash these on our city hall for the next cookie day. Do you think they will arrest me?

From Talk

Vegitarian-ism EPIC FAIL

My myspace has lots of my vegetarian pictures on it. If you have a chance to look it might give you a bit of motivation and inspiration. www.myspace.com/Laura_Flowers

From Serious Eats

Paula Deen Is Trying to Kill Us, Part 3

I can't stop laughing at the absurd and reactionary remarks. This is food, not a war draft. Good thing we live in America were we are free to be critical to anyone we disagree with, because we are really good at it.

From Talk

What's your favorite candy-box chocolate?

And yeah I know... They don't usually come in a box. But I still love them lol.

From Serious Eats

In Videos: Social Media Explained in Ice Cream

Awesome! With food examples like these I can grasp any concept. Can we learn advanced astrophysics in pizza next? :-)

From Serious Eats

Bacon Mat Reloaded: BLT

So pretty! I never thought bacon was all that attractive until I saw your picture collage.

From Serious Eats

Serious Cheese: What Happens When a Curd Nerd Becomes Lactose Intolerant?

Thought for years I was lactose intolerant. Then was prescribed a Z-pack antibiotic, now i can digest dairy!!!!!! Apparently something was blocking the enzyme needed to digest dairy & the antibiotic killed it. But just recently had the stomach flu, was still sick after 2 weeks. Doc said the dairy products were FEEDING the BAD BACTERIA. Said no dairy for 2 weeks, then start adding back in PROBIOTICS (Activia, ect....) for 2 weeks then add regular dairy back in. Still in the no dairy stage, will let you know if it works. Cross your fingers!!!! lol Found this site looking for cheese low in lactose, Thank you so much for a wealth of info everyone!!!!

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

It seem like can really make marshmallow with the way you provided. I'll keep the article and make it myself during holiday.

kindle dx review

From A Hamburger Today

The Cheeseburger in a Can Reveals Itself

somebody go down to your local burger joint get a burger and send it to Germany I am shure by the time they get it it will still taste better than that!

From A Hamburger Today

The Cheeseburger in a Can Reveals Itself

You guys obviously have not tasted one of these before, I had one of these yesterday, and it was delicous.

I want another one of these right now, I'm so hungry.

From Talk

have pizza making questions?

@plowlady: Pizzamaking.com is a great resource (in fact, Prairie, who started this thread, is/was fairly active on those boards). I'm guessing you might find an answer/recipe in one or both of the following forums on that site:

Pizzamaking.com » Cracker Style

Pizzamaking.com » Chicago Style
This board has several thin-crust discussions and recipes as well as some info on cheese.

From Talk

have pizza making questions?

My computer freaked out the first time I wrote this so I’m hoping I get to post this comment:
With that said my question is about 00 flour. I’ve heard that it is the best flour to use, but to be honest I usually feed my sourdough starter (16 years old) with the stuff, it makes it happy and it seems to do better. I’m thinking because it’s easier for the starter to feed because it’s so finely ground. But it is rather expensive the cheapest I can find it is $1.99 per kilo, so I’m not so keen on trying something that in the end would not really change the pizza. BTW I have worked hard to prefect my pizza’s and I love my pizza both my NY and my Chicago style.
So do you think it’s worth a try?

From Talk

have pizza making questions?

One of the secrets to great crust, especially if you have an oven that only goes to 500° or 550°, is to use a very high hydration dough. In addition to allowing fantastic gluten development (without much work), and big airy bubbles, it keeps the dough from drying and toughening during the longer baking times in a low oven.

My baking times at 550 are between 7 and 8 minutes; way longer than what you'd get in a wood or coal oven. But the results are still airy and light, with just the right amount (IMO) of crunch and chew.

The catch is that the dough is VERY hard to handle. Think glue. The best solution I've found is to use a flat baking sheet for a peel, and to build and bake the pie on a sheet of parchment. This is non-traditional, but it works brilliantly. The parchment just slides in. Only drawbacks are very slightly less char on the bottom, and the mess of blackened paper on the floor of the oven.

My techniques are a mix of Peter Reinhart's and Jeff Varasano's. I've written them out in painful detail here: www.under-belly.org/recipes/pizza.pdf

From Talk

have pizza making questions?

Finally, maybe SOMEONE can help me! I am originally from IL and have been a NY'r for ten years now -- there is an INCREDABLE difference in pizza -- unless you've had both, you won't know...
Back in IL, the pizza's were thin, the crust was awesome, just awesome! It had a beer taste sometimes, and I have wracked my brain trying to figure it out. There are a couple places here in NY where I really enjoy the pizza, and it seems that most people refer to chicago pizza as the pan pizzas or stuffed which I am NOT talking about here....do you know how to make the crust used in IL so I can re-create it here? My husband only had pizza once in IL and he didn't like it because he's a born and raised Bronx boy--you know, if it's not sicilian, it's thin with some sauce and even the cheese is different! The pizza I grew up with was thin crust, LOTS of delicious mozzarella (which is my second question...what's the difference in the cheeses? there is a DEFINITE difference!)...anyway, the IL pizza was thin, with a beer-y taste, nice sauce and thick delicious gooey cheese and the NY pizza is thin, some sauce and a different kind of moz..OH and the slices to squares thing...hubs STILL makes fun over that one! LOL! seriously, I've tried to write to some restaraunts out there with no luck and want to make homemade IL pizza at home here in NY and have had zero luck in finding any recipes. If you can help or will help, please email me at mariannakeough at hotmail.com .. I'd greatly appreciate your help

From Talk

have pizza making questions?

@DEFusion: Great, now where are the pictures : )

From Talk

have pizza making questions?

Thanks for the tips. Tried the soaking in the sauce before putting it on the pizza tonight, which was nice and better than anything I tried before. But will try and find some Soy bean oil somewhere and try that out.

Also tried the margarine, Oregano & Garlic wash (added a little Marjoram too, just because) and it does seem pretty close to what the pizzeria used to use. Think I'll leave it for just my Marinaras rather than my other pizzas in future though - think it will be great on those.

From Talk

have pizza making questions?

WaltTrombone: I like to refer to it as "microshakes" - put a nice, light coating of flour or cornmeal or dusting powder between the skin and the peel, just set it down, and then put your toppings on pretty quickly. then shake it a bunch of times back and forth, and give it one final shake on to the stone.

From Talk

have pizza making questions?

I use a 14"X16"X5/8" kiln shelf as a pizza stone. I got mine free as it was ruined by a huge glaze drip for its original purpose, but new cost is about 35 bucks from a ceramic supplier. I also use 3 kiln stilts to position the shelf 1/2 inch above the bottom element of my oven. Place stilts at the back corners and front center of the shelf. The reason for 3 stilts is so the shelf won't wobble. I think Williams Sunoma pizza stone is actually a kiln shelf.

From Talk

have pizza making questions?

I picked up a peel last night, a composite/wood type from Epicurious. I won't get a chance to try it out til next week, got a busy weekend coming up. It also seems that I should use a light touch once I get the dough stretched and on the peel, so that I'm not pressing down and bonding it to the peel. The last time, my dough kept springing back when I stretched it out, so I ended up mashing it down onto the quasi-peel I was using. I'll let it stand at room temps for longer next time.

I'm learning a lot, thanks all!

From Talk

have pizza making questions?

Hillary- Deep Dish is a whole different beast, but good results are pretty easy to achieve as the focus isn't much on the dough.

From Talk

have pizza making questions?

Nice looking pizza! Have you attempted deep dish pizza? :)

Hillary
Chew on That

From Talk

have pizza making questions?

At my old apartment, I broke the self cleaning lock on my oven and waited until the stone got up to 600 degrees. At my house now, I don't have that option. I put the stone about 6 inches from the broiler and broil it up to 600 degrees. I check the temperature with an infrared thermometer. I use the hot stone and the broiler to cook the pie. The broiler will finish the top first so you turn it off once the top looks done. Then, just let the stone finish the pie off on the bottom. The top won't overcook because the ambient temperature in the oven is usually pretty low since I heat up the stone with the broiler exclusively.

As far as preventing your basil from burning. Just take the leaves and soak them in the tomato sauce for about 10 minutes. It sweetens up the sauce and it hydrates them enough to prevent them from burning.

From Talk

have pizza making questions?

defusion
try coating both sides of basil leaves in soybean oil rather than olive oil (higher smoke point) and place on pizza at beginning of bake. oil will keep basil from drying out and will help retain color,

From Talk

have pizza making questions?

@walttrombone As Prairie emphasized, in addirtion to anything else you do get a wooden peel. Or a fancy metal one with slots in it to allow the excess flour to be left behind.

Ciao,

Paulie Gee

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Thank you for participating, and congratulations to our winners:

honeypie411
anyang
ilikecitylights
foobie
bibliothecaire

Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Mixed Review: Barefoot Contessa Homemade Marshmallow Mix

Is the following comment considered Spam?

In any case wouldn't a foodnetwork show have a foodnetwork email addy?

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Quick homecooked meals are better than elaborate pre-processed food

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I pay attention to the food I ingest and eat less processed comestibles.

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

Seasonal, simple, meals. Be mindful of meat. His work has been a constant reminder that eating and feeling well doesn't mean re-inventing the wheel.

Recent Posts

From Photograzing

Sherried Tomato Soup

From Photograzing

Fresh Strawberry or Any Berry Cupcakes

From Photograzing

Homemade Flour Tortillas, Taco Filling, & Crispy Corn Tortillas

From Photograzing

Caramel Stuffed Apple Cider Cookies

From Photograzing

Homemade Chili Mac

From Photograzing

Oatmeal Caramel Squares with Salted Cashews and M&M's

From Photograzing

Quick and Easy Pumpkin Black Bean Soup

From Photograzing

Pumpkin Quick Bread with Orange Zest and Maple Butter

From Photograzing

Green Chile Cheeseburger French Fry Casserole

From Photograzing

Crunchy Oatmeal Pecan Cookies

From Photograzing

Three Little Ghostie Cupcakes

From Photograzing

Microwavable Monster Munch in Minutes

From Photograzing

Pumpkin Shaped Calzones

From Photograzing

Savory Pumpkin Pizza Dough

From Photograzing

Bloody Apple Cranberry Cocktails

From Photograzing

Jack O' Lantern Hand Pies with Pumpkin Date Filling

From Photograzing

Candy Corn Cookies

From Photograzing

The Case of the Missing Meatloaf and Its 1950s Replacement

From Photograzing

Hijacked by Man Food, Dishboy's Hostile Takeover

From Photograzing

Open Face Sour Cream Apple Pie

From Photograzing

Dulce de Leche Apple Pie

From Photograzing

Honey Raisin Bread

From Photograzing

Chilled Savory Tomato Pie

From Photograzing

Buttermilk Oatmeal Bread

From Photograzing

Grilled Garlicky Bread Sticks with Marinara Dipping Sauce

Recent Favorites

From Photograzing

Soft Butter Cookies with Lemon

From Photograzing

Dragon Roll Sushi

From Photograzing

Chicken Drummets With Peri-Peri Sauce

From Photograzing

Savory Hand Pies

From Photograzing

Monochromatic Blue Dot Cake

From Serious Eats

Video: Chez Pim's Super Easy Pie or Tart Dough

From Photograzing

Start of a family portrait - 2 grandparents and a father.

From Photograzing

Pumpkin Muffins with Cream Cheese Icing and Coconut

From Photograzing

Elvis Presley's Whipping Cream Pound Cake

From Photograzing

Autumn Blush Apple Jelly

From Photograzing

Quick Cinnamon Biscuits

From Photograzing

Chocolate Zucchini Cake

From Photograzing

Pierre Herme's Salted Caramel Macaron Recipe

From Photograzing

Tomato Tarte Tartin

From Photograzing

Midnight Crackles

From Photograzing

Napoleon's Dynamite

From Photograzing

Mazamorra Pie

From Photograzing

Pink Thumbprint Cookie with a Mint and Chocolate Filling

From Photograzing

Alex's Chicken Noodle Soup

From Photograzing

Piña Colada Ice Pops

From Photograzing

Banana Honey Tarts

From Photograzing

Cuban Sandwich

From Photograzing

Lengua Taco

From Photograzing

Chocolate Graham Cracker Cupcakes with Toasted Marshmallow

From Photograzing

Peach and Raspberry Clafouti

Polls

Laura Flowers hasn't answered any polls yet.

Quizzes

Laura Flowers hasn't taken any quizzes yet.

About Laura Flowers

Website: http://www.thecookingphotographer.com

Location: Idaho

About: I love food. I love to make food. I am a photographer. Combined together and you get a crazed photo taking foodie.

Favorite foods: Whatever I'm eating at the moment usually.

Last bite on earth: Pizza.