diedl84's Profile
| Display Name: | diedl84 |
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| Member Since: | 11/30/11 |
Latest Comments...
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@Annie, yes. If you want that coconut flavor, go for a virgin, unrefined oil like from Trader Joes (it's quite nice in a salad with fruit), but some other coconut oils, like spectrum, don't have as noticeable of a coconut odor/flavor if you would prefer it. Baking with Coconut Oil: Our 10 Favorite Recipes |
4/3/12 7:56 PM |
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This seems like a lot of work to me... I actually just grew up peeling it like an orange, and then peeling each individual section out of the membrane so all you have are the little jewels of grapefruit sections. No bitterness from the white pith or membrane--just juicy grapefruit goodness. It's a bit messy, but worth it :) How To Cut a Grapefruit In Segments for Easier Enjoyment |
3/8/12 2:54 PM |
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Oooh! Can't wait to give this one a try as I too always seem only partially successful with the "rub with towel" method... Baker's Tip: How to Peel Hazelnuts |
2/16/12 6:06 PM |
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I made a bundt cake with port and chocolate that was quite good. A bit too fudgey and fine-crumbed for a bundt cake for me structurally but it was delicious and verymuch impressed the person gifted it to for her birthday: http://allrecipes.com/recipe/port-wine-chocolate-cake/detail.aspx What Can I Cook With Port Wine? Good Questions |
1/7/12 1:12 AM |
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I'm a church musician, so as lovely as the idea of freshly baked bread on Christmas morning is, I just can't manage it with my schedule. What's always put me off with yeast doughs is the multiple rising times. Is there any point at which you can freeze the dough and then just throw it in the oven in the morning? (or perhaps leave it out at night to thaw/rise and then bake in the morning? Recipe: Holiday Breakfast Wreath |
12/15/11 2:03 PM |
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I actually just bought their adjustable rolling pin yesterday. I was really excited about it because I always seem to struggle getting a consistent thickness for my doughs... I really do like it, but I really found myself wanting a measurement between 2 and 6mm. 4mm would be a nice "Goldilocks" compromise between the too thin and too thick. That being said, it works well without the adjusters too...and I still prefer it to the pretty tapered pin I bought last year. Joseph Joseph: Stylish Kitchen and Cookware Accessories Store Profile |
11/30/11 1:43 AM |
