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This question is ambiguous. They mention green peas but don't really say if they mean fresh green peas, a vegetable traditionally flavored with butter, or dried green peas as in ham and pea soup.
The KAF recipe called for beaten egg whites. The batter was nicely fluffy yesterday.
The crepes worked better the second day after the beaten egg whites had a chance to deflate so the batter wasn't as thick and fluffy. It still wouldn't spread as much as the recipe indicated but was fine with strawberries and Greek yogurt.
I missed this. I never thought of the true answer as connected to food poisoning.
That looks cute but would you use it often enough? I've been thinking about making a bread bowl by using a stiff pizza dough, rolling it out and draping it over the back of tiny pizza pan, or large muffin cups. That would not work for cornmeal as its a batter bread.
I used to think bread bowls were the bomb and would get them when available. But I talked to a friend who worked at a food stand on the beach, and she said that people would order clam chowder in a bread bowl and then throw the bowl away. That sort of soured me on the idea.As I was returning from Canada to Washington DC Area, I stopped by Plattsburg, New York. A grocery store there 32 had ready to bake pizza in half sheet pans. These were 10.99 which seemed a really good deal, I wish some of the local grocery stores had that. A half sheet pan worth of pizza could feed me lunch for a couple of weeks! Has anyone made pizza that big?
They also had bellini which seemed a cross between a bread stick and a calzone. Take a thin round pizza, put a small amount of cheese and pepperoni and then fold two opposite sides toward the middle. Also a Lavash pizza baked on a stone. Are these New Englandish style pizza?I don't know if it counts as baking, but yesterday I tried to make crepes. Tried is the operative word. It seemed so simple when I see booths at fairs and farmer's market. The recipe seems so simple too. Just a thin batter quickly cooked on a frying pan, and then with fruit and jam, or savory stuff and folded at the edges.
I tried the KAF 200 Anniversery cookbook recipe. Just 4 ingredients flour and eggs and milk and a pinch of salt. I used whole wheat flour and beat the egg whites separately as the directions said. Its only suppose to need 1 tablespoon of batter for a 6 inch crepe.
I heated a small cast iron round griddle and tried a tablespoon of batter, tilting the pan to make the batter spread. It didn't spread much and was too small. Tried again with 2 tablespoons more batter, still too small and with holes in it. Much thicker than the ones I had seen. Tried again putting the batter in one place and tilting the frying pan to spread it out. Came out looking more like a pancake but 4 inches across and not 6. Gave up and ate the first trial runs with maple syrup.
My plan was to have crepes with ham and cheese for lunch and crepes with strawberries for dessert and I wasn't going to give up so soon.
So I tried cooking with 2 tablespoons and then 4 tablespoons of batter. It was always too thick for a proper crepe but I got enough thin small pancakes to eat the ham and cheese, and the strawberries with sweeten yogurt for lunch. These were always thicker than proper crepes should be.
Has anyone made crepes and how did you do it?Misssed it too.
Missed that! I never heard of that spice before so I was blindly guessing.
Missed it too.
Success!
Lucky guess for me. I knew some of the birds were bigger so I had it down to two possibles.
Missed it. I am going over all the quizzes I ignored on vacation
Chocomouse;
Thanks thats just what information I wanted. I only have half a day to play tourist. I do want to go to Woodchuck Apple Cider which is based in Vermont but its on the West side of the state. I do like the Vermont welcome center and will probably stay overnight at Brattleboro. I've been to Putney and enjoyed the food at the Coop and looked at the yarn mill.
King Arthur Flour store has good food and its a nice place for a cup of coffee.The doming and then collapsing sounds like the oven temperature was too high. How did you test to see if the cake was baked long enough? What did it taste like?
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