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The cookbook awards for 2018 are also out. One of the nominees in the 'single subject' category looks interesting, it's a 300 page treatise on Stocks and Broths.
The recipes used for the Bocuse D'Or are so over-the-top that I can't imagine any restaurant ever offering these dishes, even The French Laundry. (The French Laundry Cookbook is also packed with over-the-top recipes.) This is cookery at its finest!
That's a very different recipe from the one that mine is based on, which seems have been moved to this URL: Texas Chocolate Sheet Cake
The batter is much thicker and the frosting uses regular sugar and milk rather than powdered sugar and buttermilk. Not gelatinizing the flour by pouring the hot butter/cocoa/water on it would change the texture a lot, too.
If you search for Texas Chocolate Sheet Cake, there are a number of different recipes. Some of them use Dr. Pepper in the batter, which would be a very Texas-like thing to do.
I made stuffed peppers today, with these HUGE red bell peppers that I got at the store over the weekend. The two of us didn't finish even one of them, but they should make great leftovers.
I've used a cornstarch glaze on rye bread, never really understood why people like it, but I don't understand the Dutch Crunch topping that some people rave about, either.
I used a combination of egg whites, honey and water to stick the poppy seeds down on my hot dog buns last week, that worked really well. (But that recipe calls for an egg yolk so there's an egg white to use up.)
I'm tempted to try a honey/butter topping with a seeded loaf to see how that works.
I've had pretty good luck just substituting a gluten-free flour for wheat flour in things like cake recipes, like the GF Texas Chocolate Sheet Cake I made a couple of weeks ago.
I've never seen anything about gluten in powdered sugar, though people with a corn allergy can't use it because of the cornstarch. My wife has a co-worker with celiac, she was telling me about something that might have wheat in it that surprised me, but I don't remember what it is. I'll ask her about it in the morning.
It's not too hard to create duplicate posts, especially if you hit the submit button more than once. (And most computers will occasionally mis-interpret a keyboard press, resulting in a double submit even if you don't hit the key twice. Things like credit card processing systems try to check for this, but I don't think WordPress does.)
The last time I made cream cheese frosting I made a lot more than I needed, so I just put it all in a pastry bag and stuck it in the refrigerator, it's very good on graham crackers.
We had a pepper steak stir fry for supper. It was a bit dull because I was out of water chestnuts and Chinese bead molasses. (I think the regional suppliers have stopped carrying the latter, I'm going to try the Asian groceries next week, then maybe try to order it online.)
Parsnips are fairly sweet, they add a very distinct flavor to chicken stock. Just peel them, dice them up a bit and throw them in the pot.
Other than using them in chicken stock, I've not made parsnips, and I'm not sure if I've had them at restaurants, though some chefs use parsnip mash as a substitute for mashed potatoes.
I find a birds-beak paring knife works very well for hulling strawberries.
I make my own chicken stock all the time, and parsnips are a must for it!
You could try substituting currants for the raisins, they're smaller.
Burgers on the outdoor grill tonight.
Interesting article, and the pictures of the Challah tied in a Winston Knot look interesting, too.
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