I'm thinking something like this: brown and slow cook the rabbit until the meat is falling off the bone, cool, shred meat, reduce braising liquid, reheat, and serve over noodles. I'd like to have some Chinese eggplant in there, as well as to use a can of fermented/salted black beans I have. A rich, salty, spicy, slightly sweet taste is what I'm going for. I've looked around, and I've found rabbit braises over noodles, and black bean braises with other meats, what do you all think about combining the ingredients of the latter (for instance) with the technique of the former? Or will the second recipe work for what I want if I just cook the rabbit for longer? Can I add the eggplant as well or should I stir-fry it separately and add at the last minute? Advice most appreciated!
I've tried the no-knead bread (the one published in the NYT and blogged about by the Amatuer Gourmet and Chocolate & Zucchini, amoung others), but I can't get it to come out right. The dough is just too sticky coming off the first rise, and I can't shape it into anything ball shaped without a lot of additional flour. Another problem is the 'generously coat a kitchen towel with flour' step. The entire kitchen gets covered in flour, and the finished bread has an unappealingly thick coating of flour. It also doesn't rise nearly as much as what I've seen on various blogs. I'm in the UK, so I suppose I could be dealing with differences in flour/yeast, but I've followed C&Z's more weight-based instructions, also without sucess. Any hints from anyone?
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