Perfect brunch cocktail! You can make tomato water by straining the juice that comes out when you slice a fresh tomato through a coffee filter, it ends up being super concentrated and tomato-y but almost perfectly clear! Then add a little (maybe 1/2 oz) to a regular martini!
I also like gluten; partner is gluten intolerant, so I learned how to do these because all the store bought or restaurant GF pizzas are pretty bad. (Restaurants usually use pre-made bases that are often really gluggy).
Are you baking regularly? I have starter now, so far I’ve only made discard crumpets, but I want to make a rye loaf. Do I absolutely need one of the rising baskets?
I’ve not baked all that regularly since last winter - though with snow and colder temperatures finally arriving in Edmonton, I’ll likely get back to it.
You don’t need proofing baskets, but you will need to find a way to keep the dough from sticking to whatever container you use instead.
I like the spiral too but can’t afford one quite yet.
I’m not clear on when they’re used as opposed to just rising on a peel or baking sheet and sliding from that to the stone. Are they mainly to support a softer dough?
Count me in! My contribution: nectarine and mascarpone pie w/gingerbread crust (3rd place at the 2016 Johnson County Fair) and lemon blueberry cheesecake.
If interested please submit your recipes and profile to https://Labculturerecipes.com
My students and I are working on a cookbook about scientists funded by the IF/Then initiative. Likely to have several volumes.
That looks great! How do you go about making the honey carrots? I just bought more carrots than I needed because the only had big bags in the super market. Now would love to make those!
My wife works late so I’ve become the designated chef. As a result, I’ve started making my own pasta sauces as a way to unwind from postdoc stress. Apparently I do a poor job actually grabbing photos of the final products, so here’s some various mostly work in progress dinner photos.
since it's that time of the year (at least in some places), i'm looking forward to after roasting the bird, the real reward is making a couple gallons of stock to fuel the winter soups. #liquidgold
these are less intellectually coded but i must say that having small kids has provided a really good excuse to up my baking (& piping) game over the last few years
The xmas trees were the most popular (and the most complex to make), the snowmen were a strong second and are a very easy score, especially if you have an edible pen (great shortcut to avoid precision piping with chocolate)
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away. So here’s 4, including this year’s plum jam making 😋
https://www.amazon.co.uk/tw-eat-together-feelings-short-recipes/dp/1739967011
You don’t need proofing baskets, but you will need to find a way to keep the dough from sticking to whatever container you use instead.
I’m not clear on when they’re used as opposed to just rising on a peel or baking sheet and sliding from that to the stone. Are they mainly to support a softer dough?
My students and I are working on a cookbook about scientists funded by the IF/Then initiative. Likely to have several volumes.
Yum
@profdevisridhar.bsky.social
https://bsky.app/profile/nuclearanthro.bsky.social/post/3lb3extdmws26
I do tend to occasionally document my kitchen experiments in lengthy threads.
Made these for the Xmas market for charity at the kids’ school last year.