Foodies BS Thread.

Fresh makes sense

 

Roast beast and mashed taters.

 

For sliced cheese I only had American so I used some habanero jack string cheese instead.

The rest of the burger was butterhead lettuce "bun", mayo, crumbled bacon and Hoisin.

 

My St. Patrick’s Day feast a few days late due to weather wreaking havoc on the baseball schedule this weekend. This was good and added a pour of a good bottle of Irish Whiskey as well!

 

That’s me on New Year’s Day…
St Patrick’s and St Joseph’s bring on all the parade produce… so, same-same. The good news is St. Joseph’s altars…. So Italian cookies, etc.

 

Ouch.

 

Feast of St. Joseph....ZEPPOLI !!!!!
Now I'm drooling

 

Chicken fried rice. I know prob doesnt look the best but was good

 

I made biscuits without wheat flour. Savory cheese. Not bad but tastes a little of socca flat bread. Next time less chick pea flour more coconut flour with the almond flour. Texture is superb

 

Those look promising for alternative flours for sure

 

I know exactly what you mean….

 

Did I mention they have gelato and Italian ice? Spumoni? Cassata? Tortoni?



The traditional lemon, or the blood orange is the best!

 

I guess I should include an altar (yes, I have my bean, etc.).

 

Thanks. I know how to make biscuits on the fly so I just followed my knowledge I guess I could say

Mostly almond flour and maybe 15% garbanzo flour
Butter and coconut fat
Baking soda and powder
Buttermilk
1 egg (normally not in my wheat biscuits) Added as a binder
Grated cheese and Everything Bagel seasoning
combine to make a soft dough
Flatten to 3/4” thick gently

they tasted ok but not quite the flavor I was shooting for - the sharp cheddar, butter milk, fats and bagel seasoning all wanted to battle with chick pea flour

since the texture was excellent I don’t want to mess that up

 

I meant to get back with everyone about The Culinary Arts book vs. The Flavor Bible book by the same authors. I took the time to really compare and here’s the difference… The Flavor Bible is a truly exhaustive look at items, their complementary flavors, enhancers, and opponents. There is only occasional supplemental information provided by accomplished chefs. It really is intended as a spot reference book. The Culinary Arts book is closer to a textbook or a chef’s reference. It is fuller with recipes, excerpts from various chefs, technique, and explanations. It appears to have core information contained in the other book, but lacks the depth and completeness. However, it contains more information on understanding and using the knowledge. I would say, if you’re learning, it’s an excellent resource. Just comparing the physical books shows the difference (flavor bible is about 3-4x as thick). I decided to stick with my flavor bible, but I gave my jealous chef daughter the new book. It will serve as an excellent guide until she steals my books…

 

Anyone have a recipe for ricotta pie? Someone please give it up. I would appreciate it

 

Never heard of it. Had to look it up

 

Ah, Torta di Ricotta…
I’m sure you’ve heard of the infamous Italian cookbook “The Silver Spoon”?
Well, here you go:

Torta di Ricotta -

Ingredients:
Butter for the pan
2-1/4 cups all purpose flour; extra for dusting the pan
4 eggs
1/2 cup light brown sugar; extra for sprinkling
1-3/4 cups ricotta cheese
Grated zest of 1/2 lemon
5 tablespoons olive oil
3/4 cup milk
1 tablespoon baking powder

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease a deep tart or springform pan with butter and dust with flour. Whisk eggs and brown sugar together until light and foamy. Stir in ricotta cheese, lemon zest, olive oil and milk. Sift flour and baking powder over egg mixture, mix well and pour into cake pan. Sprinkle generously with additional brown sugar. Bake for 40 minutes. Remove from oven, cool and turn out. Serves 6.

Just a side note… if you find the bite of ricotta strong, you can apportion with cottage cheese accordingly to your taste.