Dvizzl's Profile
| Display Name: | Dvizzl |
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| Member Since: | 3/11/08 |
Latest Comments...
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I seem to remember reading something about bread flour absorbing more liquid than ap...perhaps? Thus the reason you use bread flour in pate a choux recipes as opposed to ap - you get a crunchier puff. Not positive, but you guys should look into that. Apartment Therapy The Kitchn | NY Times Perfect Chocolate Chip Cookie: Changes and Substitutions from the Kitchn |
7/21/08 1:07 PM |
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We use violet mustard at the restaurant where I work. It's delicious and goes well with anything normal dijon would. Charcuterie...salads...even turkey sandwiches. :) Apartment Therapy The Kitchn | Red Rice, Licorice Chocolate, and Violet Mustard: Zingerman's Great Unknowns |
6/11/08 7:52 PM |
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"While the USDA has defined the meaning of "free-range" for some poultry products, there are no standards in "free-range" egg production.[...]there is no information on stocking density, the frequency or duration of outdoor access, or the quality of the land accessible to the birds. There is no information regarding what the birds can be fed. Beak cutting and forced molting through starvation are permitted. There is no third-party auditing" source: http://www.hsus.org/farm/resources/pubs/animal_welfare_claims_on_egg_cartons.html Apartment Therapy The Kitchen | Hellmann's Mayonnaise UK Going Free Range |
3/11/08 3:38 PM |
