Thoughts about a square biscuit? Seems like it would be easier and you'd work the dough less if you took a pizza cutter and cut the square into squares. They'd rise the same, right?
390 degrees? Is that a typo?
If I ever make the move out to the West Coast, maybe you can deliver this to me for MY birthday. ;)
Also, please tell me there is a photo somewhere of this dog-horse-kite-surfer-hang-glider-dunes event!
I have all 3 of their previous books and I love them. I usually make whatever the guest of honor requests, but my personal favorite is a chocolate stout cake with an irish whiskey ganche filling and a Bailey's frosting. It's modeled after a popular shot, and is always a huge hit.
I recently discovered fried avocado at a sushi place where they bring out the slices with spicy tuna on top. It is A-MAZING. Can't wait to try this at home!
I second the question about thoughts on proofing in the fridge overnight. I've done that on a number of occasions and had a lot of success. One time failed because I didn't wait long enough for the bread to come back up to room temp. Lesson learned!
Have you tried a vegetarian version of these? Would you just add *even more!* butter/oil to make up for the lost grease from the pepperoni?
Hmm, the proofing basket is new to me. Most of my bread has proofed in a lightly oiled metal bowl, and I've generally had some tasty resulting bread. What is wrong with the oiled bowl method?
Any Hambone/Yuba updates while Kenji is off on his travels? Maybe whoever is taking care of them could send some photos. I'm going through withdrawal! :)
Can you guys provide the directions for making the dulce de leche for those of us that really want to make this cake but aren't willing to buy a pressure cooker to make it?
Ocean, when you go, if Craig isn't there, Sheb, his business partner, really knows her stuff and is super friendly too. I love them both. :)
Ocean, if you live in Chicago, I highly recommend checking out his store. He loves talking about wine, and obviously loves getting people to learn about wine with his 6 for $60 deal.
There's a fantastic wine shop here in Chicago (Alpana Singh recommended it when we were at her restaurant) that does a monthly special of wines, 6 for $60. Craig Perman takes his job very seriously. The good budget wines are out there, you probably just have to do some more diligent research.
What about grilling? I was hoping to see a good grilled tofu recipe in here.
FYI, I tried to click the recipe links directly from this article, not through the slideshow, and every one I tried (5 of them) was broken.
Meat, meat, and more meat. It's kind of hilarious. Generally I'd say he leans towards pepperoni though.
Added Dijon and subbed pickles for celery. A-mazing! Loved the lemon flavor.
I love that this column is part manners/food advice and part relationship advice, like the one with the lady who didn't want to go out to eat with her husband's best friend's wife. :)
I wasn't a regular contributor to the Talk feature, but I actually searched it pretty regularly for other user's recommendations for things to eat/drink in a town I'd be visiting that wasn't regularly featured on SE, or ideas for certain types of recipes. Many times I went to SE before google. Will the future social media options be searchable? I'm wondering how you'll avoid repeat discussions of same/similar topic.
Also, I hope Lunch in the Loop is staying on! :)
My holy grail for these was whenever I found the box of mixed chocolate donuts. A Devil's Food Chocolate Cake coated with chocolate frosting, the standard vanilla cake chocolate coated, a vanilla cake with white chocolate coating with a dark chocolate stripe (or maybe the inverse) and of course the ever coveted Devil's Food Crumb. I may have to pick up a box (if I can still find it) for old time's sake.
Any bread item, especially croissants is what I first think of.
Love his ice cream book. I've had it for years and still use it as my first reference point when I'm thinking of trying a new recipe.
Hmm, though I also seem to remember you don't include chains. So maybe that's why Gino's is out? I don't think Exchequer is a chain though.
For me, Exchequer and Gino's East come to mind when I think of good pizza for lunch in the loop. Gino's has a pizza/salad special. I love Exchequer's pizza, and they have personal sizes. You were right next door when you went to Kramer's!
Uh, licking the beaters is half the reason I bake. :)
Love it! Can't wait for the next country!
coppertone24 hasn't favorited a post yet.