I'm (hopefully) going to attempt to make pasta tonight. The recipe I have calls for one pound of semolina flour and ~ one cup of water. Would it really matter if I used regular all-purpose flour? I can't seem to find 00 Tipo or semolina flour anywhere!
Usually, I will just use yogurt, frozen fruit, and a couple of splashes of milk to get the blender going. Using good frozen fruit instead of ice will guarantee you a nice, thick consistency that doesn't taste watered down.
My favorite is pineapple with greek yogurt. :)
When I went to Italy in June, I couldn't get enough of the stuff. Good thing they sell it in the States, or things could've gotten ugly.
Amateur Gourmet, of course! And I also check out Heidi Swanson's blog every now and then.
Beautiful! I'll do this for my man someday.. Ha. :)
my housemates and I used to make three bowls for a taste-off: butter & sea salt, butter and nutritional yeast, olive oil, garlic salt and parm. we're all winners in that battle.
I am so glad other people here like nutritional yeast/brewer's yeast on their popcorn (its also great in salads!) I worked at a yoga institute in upstate NY for a summer, and the hippies there taught me - I no longer eat popcorn any other way!
B
Hand to Mouth
Making Stock of the Situation
A blog for penniless gourmets
Nothing beats lots of butter and salt over air-popped pocorn, though the chili powder + lots of freshly grated parmesan mix is also really good.
For something sweet, I like to melt a little honey in the microwave and drizzle that on. (It gets sticky though, so I often resort to eating it with a spoon...)
Melted butter with soy sauce incorporated in - then toss it with brewers yeast. The hippies from Vermont taught me that in college. I used to even make a meal out of it!
Mostly salt and butter, but sometimes I will put on it parmesan and fresh ground pepper, sooooo good.
Cavender's Greek Seasoning...or Brewer's Yeast (no, not at the same time!)
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