Cooking and Dining
Cooking and Dining
I discovered that a halal shop opened up a week ago. I’m now we’ll stick with legit pita (from Jacksonville) and ajvar (from Turkey).
Cooking and Dining
I’m trying to convince my parents to use something like Freshly for some of their meals each week.
Anyone here with firsthand experience on the quality?
Anyone here with firsthand experience on the quality?
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Cooking and Dining
We’ve used Blue Apron a few times - coupons or first time customer discounts. The quality is excellent, but it’s hard to find a meal that all four of us would like. Probably not an issue for your parents though.
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Cooking and Dining
Perfect evening for grilling. Grilled some chicken thighs that had been marinading in a white balsamic vinaigrette for the day, grilled asparagus (just EVOO, salt and pepper), and a spinach cheese farro risotto. I can't wait for spring veggies and farmers markets to return (I know... I have a ways to wait).
Cooking and Dining
Just did a backing for a 1 liter version:
Cooking and Dining
That little Japanese style grill I bought is super. I boiled (for real) some Italian hot sausage last night and it was less than 5 minutes on the grill - and well charred. It can really crank out the heat, given the contracted space. That was a clutch $25 purchase.
I’ve been using apple wood, as it is fragrant but still mellow.
I’ve been using apple wood, as it is fragrant but still mellow.
Cooking and Dining
Did you end up getting the round one?
Cooking and Dining
Yes sir!
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Cooking and Dining
Kenji Alt Lopez is currently on Guy's Grocery Games on food network... Tif should be pleased.
Cooking and Dining
Kenji has his moments. Guy does not.
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Cooking and Dining
Guy's Grocery Games is one of the best shows on Food Network, and Kenji has one of the best food blogs out there... I'm watching and enjoying it. Sue me.
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Cooking and Dining
*best competition show. I just realized I didn't specify that.
Cooking and Dining
I like my vegetables jut barely cooked, but hate al dente pasta.
Go figure.
Go figure.
Cooking and Dining
Chicken hanging out in yogurt marinade al night for tandoori grilling tomorrow.
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Cooking and Dining
I put together a 90% hydration dough last night for pizza tonight. Typically I do a 75% (dodint, I believe that's the recipe that I gave you), but I wanted to get a much higher hydration a go. It's sticky as hell, but hopefully it results in a super bubbly, chewy dough. It'll be a pesto, tomato, chicken sausage pizza. Will report back this evening.
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Cooking and Dining
Update:
Quite good. I'm not sure if it's worth the hassle of working with such sticky dough. I'd bump it back down to 80% or so to get the nice, bubbly/chewy crust but still have a workable dough.
Quite good. I'm not sure if it's worth the hassle of working with such sticky dough. I'd bump it back down to 80% or so to get the nice, bubbly/chewy crust but still have a workable dough.
Cooking and Dining
That looks outstanding.
Best pizza I ever had is from Tony's Pizza Napoletana. This is his home oven dough recipe.
7g fresh yeast, or 2.3g active dry yeast
70g warm water
453g 00 flour, plus more as needed for the bench
10g diastatic malt (omit if using an oven/grill that can get over 800F)
210g ice water
90g Poolish (no idea what this is; though it was a slur the first time I read it)
10g fine sea salt
His matching recipe for tomato sauce :
2 28-oz cans of San Marzano tomatoes
Fine sea salt to taste
House-made mozz
680g water, plus 2.25 kg
140g kosher salt
710g ice
455g mozz curd
Best pizza I ever had is from Tony's Pizza Napoletana. This is his home oven dough recipe.
7g fresh yeast, or 2.3g active dry yeast
70g warm water
453g 00 flour, plus more as needed for the bench
10g diastatic malt (omit if using an oven/grill that can get over 800F)
210g ice water
90g Poolish (no idea what this is; though it was a slur the first time I read it)
10g fine sea salt
His matching recipe for tomato sauce :
2 28-oz cans of San Marzano tomatoes
Fine sea salt to taste
House-made mozz
680g water, plus 2.25 kg
140g kosher salt
710g ice
455g mozz curd
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Cooking and Dining
Poolish is just a starter.
I see that kind of recipe all the time. Ever since I tried a high hydration dough, I’ll never go back. That one is only 62ish%.
I see that kind of recipe all the time. Ever since I tried a high hydration dough, I’ll never go back. That one is only 62ish%.
Cooking and Dining
Chocolate and mustard beef stew; good for the pressure cooker folks...
https://m.facebook.com/story.php?story_ ... 5489440852
https://m.facebook.com/story.php?story_ ... 5489440852
Cooking and Dining
This turned out super well and will do again.Chicken hanging out in yogurt marinade al night for tandoori grilling tomorrow.
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Cooking and Dining
Anyone have a spatzel recipe? @count2infinity?
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Cooking and Dining
I've made it once. Used this recipe: http://thewanderlustkitchen.com/homemad ... -spaetzle/Anyone have a spatzel recipe? count2infinity?
It was a recommendation from my brother in law. It turned out great, but I made a smoked gouda sauce to toss them in and topped it with bacon, so I mean, anything could have tasted good with that.
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Cooking and Dining
Excellent. Thanks.
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Cooking and Dining
Chicken tikka kabobs. Look em up.This turned out super well and will do again.Chicken hanging out in yogurt marinade al night for tandoori grilling tomorrow.
Cooking and Dining
Made some pico de Gallo to go on grilled swordfish + cinnamon infused jasmine rice + sugar snap peas.
It’s 80 degrees, so might as well start the summer cooking.
It’s 80 degrees, so might as well start the summer cooking.
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