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Using the 'private window' or 'stealth mode' in your browser might also help, and sometimes using a VPN to hide your IP address works, too.
It depends on what they're using to track you. Google is trying to replace cookies with something else, more secure, they say. So far people don't seem to be going along.
I've tried making bread bowls with Corelle soup bowls, they needed more height.
Yeasted bread dough, unlike a pie crust, tends to puff up a lot when baking. Sandwiching it between two bowls seemed to work a bit better but it was hard to tell when they were baked.
Some of my taller ramekins might work better, but they're pretty straight sided and they don't stack.
Depending on the recipe, making a boule to use as a soup bowl takes 6-12 ounces of dough, which is a lot of carbs.
We had the beef from the stock, it has been sitting in barbecue sauce all afternoon. Plus a salad.
We've had only one or two measurable snowfalls this season, and most of the state is well under the usual total snowfall. And in the Sierra Nevadas in California, while the early season snowfalls were heavy, they're now showing signs of insufficient snow pack, too.
Yeah, it is, but I find large batches easier to make than smaller ones, not that much more work but a lot more output. I started out by making about 14 quarts of beef stock, too.
Anyway, there will be several containers of soup in the freezer shortly, as well as several containers of beef stock.
And the beef from the stock that didn't go in the soup is going into barbecue sauce for a fairly low fat barbecue beef.
I've been reading Shirley Corriher's BakeWise this week, have you ever tried blind baking a crust upside down? It requires having two pans that are the same size. You put the crust in one pan, put the second pan on top, invert it and remove the first pan, which is now on top. This leaves the crust open to the air, but without a need for pie weights. About half way through the baking you reverse the process so the crust is back in the first pan right side up again.
Tonight I'm making a big (12 quart) pot of vegetable beef soup.
The paid advertising model of websites seems to be giving way to the paid subscriber model.
I think everybody is so used to paying separate fees for streaming services these days that other online providers are eager to jump on the revenue bandwagon.
Former Tribune columnist John Kass has set up a site for his columns and is charging $50/year.
The Chicago Sun-Times newspaper was just bought by Chicago Public Media, the owner of the NPR station WBEZ. I read the Tribune, but I do occasionally look at Sun-Times stories, I'll be interested to see how this changes access to the Sun-Times.
If you click on the first 'tutti a tavola' comment just below the Youtube video, it has the recipe.
I suspect that if you could measure it, you'd find that over half of the dough is in the edges of those five petals. With nothing on top of it, it isn't surprising it rose well.
Here it is:
soft flower pizzaAside from the five petal structure, I don't know that it is all that different from some other pizza dough recipes. (But I'm thin crust guy.)
Tonight is chili out of the freezer.
I made semolina bread yesterday, cut it into 6 parts for the freezer.
I think we're having fish for supper, I got it out of the freezer a couple of days ago but decided on other meals the last two nights.
Fluffy is a great name for a cat, not for pizza dough. I'd like to see that video, though.
With fresh relish available, we had hot dogs, of course. This batch is pretty good.
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