Validation!! I have sworn by baking my pies in aluminum, my large pies in Nordic Naturals pans and my smaller pies in disposable pans that work with my professional dough press machine. My pies always have gorgeous browned crusts... and yet I read over and over again about how glass and/or ceramic is the only way to bake a pie. Neener neener to all the non-believers out there :-)
Why not just use glazing sugar? I never buy conventional powdered sugar, I always buy glazing sugar which contains no cornstarch. I'm all for organic, don't get me wrong, but I prefer to keep some things unadulterated. I order mine from King Arthur, but I'm sure there are other sources.
This is how we eat - I make at least 1 pound of Rancho Gordo beans every week, usually on Sunday, and then use them in soup, stews, or just served with braised kale or cabbage or on bread or however I feel like eating them. It's my version of money in the bank - if I have a pot of beans cooked, I know I have meals for the next few days and don't have to come home from work and worry about dinner. I will definitely check out the two bean vendors you mentioned, to supplement my Rancho Gordo addiction.
I've had this bookmarked for a while, but yesterday I finally made it to SF and tried Tacolicious. OMG, that salsa is amazing! I ate 3 bowls of it. Seriously. Am going to try making it tomorrow and wondered if the rice vinegar should be seasoned or unseasoned? It probably doesn't matter much, but if you can answer, that would be wonderful. Thanks!
Any suggestions on where to find these on locally? I've had little luck finding Gragnano in Northern California; are these available here?
I always bring real maple syrup with me! I buy the little bottles of Crown Organic Maple Syrup - Cost Plus sells them sometimes, or you can order them from Crown's website. I keep an unopened bottle in the truck for those maple syrup emergencies :-)
Eggplant, peppers and onions marinated in EVOO and tamari. Turns into savory candy.
Chocolate Stout Cake with dark ganache icing.
Roasted veggies either alone or with any carb: brown rice, farro, quinoa, noodles.... But my roasted veggies are fine plain, too!
Am I the only one that recoils from wavy-cut veggies? They always look to me like they came from a package, and they remind me of frozen vegetables.
Just chiming in with another longtime SE participant that does NOT use, and never intends to use, social media/Facebook/Twitter etc. Any site that requires sign-in using Facebook loses me as a participant. I really hope SE continues to be user-friendly for all users. I chose to register with SE, and that should be enough.
I love his self-deprecating humor and the comprehensive recipes that he presents. I'm sure this book is a winner!
Roasted veggies with farro and cheese.
Why even advertise it on the regular website if it is limited to the i-world only? That's just rude to the majority of your readers. Bad call.
Just had to smile when I saw that title - I often find that it is MUCH harder to be garlic-adverse than it is to be a vegetarian or even a vegan. I've been a vegetarian for almost 40 years and have rarely had it inconvenience me, but avoiding garlic is a constant battle. Love the bread crumbs minus the garlic, though!
Probably a stupid question, but I have a bunch of dry-roasted unsalted pistachios at home - can you make any kind of milk with dry-roasted or must they be raw?
Their Toscano Blond Bar, 63% extra dark with peaches and apricots, is incredible. It's not your normal chocolate bar with fruit, it's amazing, not sweet and very complex. One of my all-time favorite bars.
I will second that El-Al has great vegetarian meals. It's been a long time but when I used to fly them, they always had vegetarian meals that were actually quite good, in stark contrast to every other airline.
Okay, I'll be the first to throw a topic out: guests that ask what they can bring, and then show up with a grocery bag and expect to prep/assemble/cook the dish at your house while you are preparing the rest of the meal. I've had this happen several times recently, and it drives me nuts. I'm a very neat organized cook, and our kitchen, dining room, and living room are all one open space so it's very important to me that the kitchen is kept nice when entertaining. Having a guest come in and make a huge mess and a lot of chaos is incredibly disruptive but how does one discourage that? I've tried saying nicely "could you bring an appetizer that is ready to serve when you arrive" but that didn't work. I've pretty much taken to just asking guests to bring drinks, but sometimes they WANT to bring a dish and we're back to the same issue.
Greek potato salad, judging by yesterday's eaters :-)
If only it did the other range of temps - if it could be programmed to hold dough at 60 - 65F I'd buy it immediately.
Steamed cauliflower with lemon zest, black pepper, and grated sharp cheddar.
Peanut butter dark chocolate with bourbon-maple swirl
Coffee, closely followed by alcohol, usually bourbon.
I have the same issue. I use a lot of large pots, and that thing is only recommended for lids of 10" or less. I bought this: http://www.amazon.com/gp/product/B0002MR0B8/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1 a few weeks ago and other than upgrading the hardware slightly (one of the bolts didn't attach tightly so I replaced it) I'm very happy with it.