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can you gather and reroll the scraps, or would the rerolled dough be too tough?
You note that the heavy cream is "divided" but you don't indicate how much cream should be mixed with the white chocolate in the microwave. I assume it's not much, but can you clarify?
Is there a formula for DIY citric acid descaling? Is it just plain ol' citric acid, with a certain amount used based on the capacity of the pot?
head on up to Newport RI and wash down the Wafalafel with an Awful Awful ;-)
I've seen recipes calling for rinsed quinoa, but how would you *wash* it?
My mom always took food off my plate (or just out of my hands) when I was a kid--partly because she didn't want me eating an entire ice cream cone/hamburger/etc. myseld, and partly because I think she didn't want to order a second item for herself (she ate, and still eats, like a bird). My freshman year of college, a big group of us were out at dinner and a floormate reached over to grab something off my plate (everyone was sharing). I smacked her hand away...part gut reaction, part realization that for the first time I could actually tell someone not to take my food without asking! She wasn't very happy about it, but too bad!
Would smoked salt and/or liquid smoke, added pre-roasting, work instead of the smoked-wood process? While the smoking process seems fairly straightforward, I have both pantry ingredients at home and would love to find some more uses for them.
(and if so, would the dry quantity--1.5 cups--be the same?)
could pearl barley be used instead of regular wheat/rye barley or would it be too mushy?
I made this over the weekend, doubling the recipe and cooking it in a 9x13 pan. I also tried the trick that one person suggested of doing the first two 30-minute baking rounds the day before, and reheating it with the cheese the night of. Unfortunately, the potatoes had a HUGE pool of yellow oil/fat at the bottom of the pan. (My guests still ate them happily, thank goodness.) I assume that the two-day process caused the cream to break--just like reheating leftover pasta with cream sauce will cause the oil to separate. While I was somewhat relieved to have less fat in my arteries, next time I make these I will do all the baking in one fell swoop. (Also, the potatoes were slightly undercooked, but that's probably due to me making a double batch in one dish.)
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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