Made 1.5x recipe tonight and it filled x2 9 inch cake pans. Went down great! I topped one with the rosemary and olives, as per the recipe, and the other with finely diced manchego cheese and red chilli flakes. Needed closer to 30 minutes baking - it was a deeper bread given the relative volumes and recipe multiplying.
This is such a food negative piece!
It's never occurred to me that either lamb or cumin are armpit-esque nor unpleasant to eat in any way. What an awful way to sell either ingredient to your readers.
And "über-fragrance"?! I thought that was on the banned list...
Disappointed. I've really enjoyed your writing in the past.
Yum! Made this tonight with dried Rancho Gordo beans and their chile powder too. Delicious.
Was worried because the soaked raisins didn't blend totally smooth, but no 'bits' detectable in the finished product.
Thanks for such a prompt reply! It was a roaring success - and the sandwiches with the leftovers were great.
What would a rest of longer than one night do to the meat? Considering it for NYE dinner party but timings would mean I'd have to bone, butterfly, spread marinade, roll and tie approx 40 hours in advance.
What about swede? (rutabaga in the US possibly? This stuff - size of a baby's head http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2010/1/22/1264161480698/Swedes-001.jpg)
Carrot method or sweet potato method? Or sth else entirely?
Wow - I had no idea some of these things eons hard to come by! Marmalade and tea?! Really?! They're in the list.
I'm a savoury tooth so loads if the chocolate and candy would never have occurred to me. Would love to bring cheese but will have to check whether our hotel for the first few days has a refrigerator because we're not seeing them until four days into our trip.
An also formulating my list to bring back. So far: butterscotch chips, canned pumpkin, Kraft mac and cheese, Lawry's, Old Bay, affordable pecans, affordable maple syrup...
This is my go to recipe. REALLY good with mature cheddar and chutney.
Maybe it was just my coinquiline! They would break a strand of spaghetti and consider it ready when there was just a tiny grain-of-sand sized piece of white in the centre. If they broke one and there was no white left, che casino! Dinner ruined!
So, am I missing something totally obvious? Around how long does hydration take? Is it a simple case and waiting for the pasta to look hydrated? Or a simple check of al dente-ness? Or the obsessive Italian way of taking a piece out and breaking it and it's done as soon as there's no white left in the middle?
Thanks! Given that there is close to zero good Mexican food in the UK I think the Mission district tour might be best as well. We're pretty well versed in Italian food (I'm a translator and have done a fair bit of culinary Italian-English stuff) so I think we'll know what to look for in that respect, but I'm a bit more apprehensive about Chinatown - that will need much more research!
Interesting to hear that Tahoe is no great shakes food wise. We're considering self catering while we're there (just 5 days of our 14 day trip) and would be more than happy to cook rather than eat out. Really looking forward to hiking, boating and watersports.
I SO want to make this next week but I can't buy wonton wrappers in my tiny Scottish island. Are they prohibitively difficult to make?
Made 2/3 quantity of this tonight for a 30cm square baking pan and it was great! Had to do a bit more coaxing than implied by the recipe to stretch the dough to the corners, but apart from that it was great! Definitely going to be my new go-to for company!
Made this with Thai red curry paste (fried off in the oil before adding mushrooms/onions) and 8oz extra veg (peppers and courgette) instead of shrimp and it was OK. Would consider making it again with tofu, but not if reheating - I'd fry it up and add at the last minute.
It's the effect of sprinkling the fleur de sel onto the soft chocolate, surely? I like it - give them a nice mottled look, a bit like tortoiseshell.
I'm keen to make this but have a couple if questions. Are chocolate wafer cookies Oreos? I'm a Brit - we don't have that as a generic term I don't think!
Secondly, is the heavy cream measured in fluid ounces or weight ounces?
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