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Re: broccoli, since you have a two-step baking process already (uncovering it for the last 10 minutes with the crumb topping), could you stir in broccoli in that step so it's in the oven for a shorter time and thus less apt to get mushy? (Granted, the risk of mush still exists for leftovers...if there are any.)
Sounds great! Do you think Aperol would be a suitable alternative? It's not quite as bitter as Campari, I recall, but has a tart edge to it. I have that at home, and would tend to use that more than Campari (and would ideally avoid having to buy another relatively expensive bottle of liqueur...).
The recipe says it makes 16 muffins, but it calls for six pieces of bacon that get divided in half (=12 pieces). So does it only make 12 muffins, or do the pieces of bacon get broken into thirds and put into 16 muffins (with a couple pieces of bacon left over for snacking)?
You call for "1 cup (8 ounces)" of orzo, but I just measured out a cup of orzo and it was much less than 8 ounces. In this case is it better to go by weight or volume?
Would it be possible to use liquid (or powdered) egg whites for this recipe? Just curious...I know the yolks could be used for something else but if I were to make multiple batches of cookies I'd blow through a lot of eggs and have way more yolks on my hands than I'd know what to do with. (Note: I've never used "Just Whites" or powdered whites before but presume they are fairly easy to measure out AND whip well.)
are raw peanuts sold in any particular kinds of stores? I've never seen them raw, only roasted...
In the interest of saving time and dishes, could you remove the snap peas from the pot with a spider strainer/skimmer and then throw the pasta into the water (removing excess water as needed so it only covers pasta by one inch)? The water is already hot and salted, and there could even be the added benefit of infusing the pasta with some veggie flavor. You mention bringing the pasta AND water to a boil, so I wasn't sure if that method brings our more starch or something.
My house is never quite "room temperature" (i.e., 65°) for an entire day during the winter...we turn it down during the work day and overnight, etc. You noted that the dough should sit anywhere from 8 to 24 hours on the counter until it's nearly filled the mixing bowl; I assume that people who are, willingly or not, thermostat-restricted should simply let it sit out closer to the full 24 hours. But in case it's still slow to rise, is it ok to leave it out longer?
Does it matter whether the sundried tomatoes come in oil or not?
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