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Here's what seems to me to be an interesting recipe for English Muffin Bread. It has a low rating, but that's because one reviewer was pissed off because the recipe was expressed in cups, not weights.
Have you ever head of a "biga"?
English Muffin Bread
https://www.foodandwine.com/english-muffin-bread-8627577?hid=fad5c526ddce274b179d9d966a74cb9d69b23514&did=12693768-20240427&utm_campaign=faw-the-dish_newsletter&utm_source=faw&utm_medium=email&utm_content=042724&utm_term=recipe-of-the-day&lctg=fad5c526ddce274b179d9d966a74cb9d69b23514&lr_input=aefeb373510efb98d7a8451c2d58a49ba275040c17bf3c0b66e2567b82c1507d
Does anyone like that?
Same guy who likes mashed potatoes with rice
Yup, like I said, I'll wing it
I would have, too. Especially chives. Or chopped green onion tops.
We don't eat a lot of celery. In that recipe I would've expected chives or parsley I think.
Yes, that is true... Just protect against cuts. A good way to do that would be to ask a neighbor to do it for you.
Yeah, for sure, they always make things look so easy, LOL
If I do make it, I'll report in.
You don't use celery greens? They come with every pack of celery, after all. They're attractive, and make a nice garnish.
I have the feeling that cutting the bottle top would not be as easy as it looks.
That's odd. Attractive, but who adds large amounts of flour AND cornstarch to potatoes, which are already almost pure starch?
Hey, dang good idea, not sure if I have one but will check.
It's just celery leaves chopped up and I doubt I'll use them, I'll wing it, as usual, LOLOL
Our flip-top mayonnaise has a little like you describe. If you also have one of those, maybe when you're through you could just save the bottle then you have a squeezable bottle for anything like this you want to try.
Will you use celery greens? I don't think I've ever seen a recipe that called for them or remember tasting them.
I'll try both, I'll just use different bottle tops. I know they make things like that but I like playing and doing stuff like that. I've been recipe surfing again and I've got some leftover mashed taters from last night, gonna try this. Guessing the bottle ring in the taters is to hold some of the sauce?
If you don't use the wavy lines it might not have the same crispness as the square. And don't cut yourself on the bottle top.
Check this out, I'll just cut a square instead of the wavy lines and I'll cut the taters a bit smaller before I boil/simmer them with some better than bouillon. May have to put them in the freezer for just a bit before frying.
My dad was a big fan of anchovies on his pizza.
Grandma pizza sauce and anchovies?
I agree. I think less is better with any kind of pizza, really. No more than two toppings in addition to tomato and cheese (if tomato is used).
Unless it's a Quattro Stagioni, which by definition has four additional toppings. But they're placed in separate quadrants of the pizza, not mixed together. Obviously, they represent the four seasons.
Agreed no figs, and no pineapples.
I do like these,
A thin crispy pizza crust deserves minimalism.
More is not better.
Just as well, as fig season is in the fall. You could really add whatever you want.
That's up to you. But I'd say neither, if you use figs.
Sounds good. How about bell peppers and black olives too?
That looks as is it'd be delicious. And very easy, if you used flatbreads you'd bought. Or, as you suggest, a tortilla. Though I think that would be too thin for me. You'd definitely have to eat it with a knife and fork.
Here's another version, with figs added. I don't think I'd use "fig spread", though. Too sweet. I'd go for fresh figs.
https://www.realthekitchenandbeyond.com/fig-caramelized-onion-goat-cheese-pizza/
Her's another, with fresh figs:
https://toriavey.com/fig-and-goat-cheese-pizza/
That looks like a keeper.
Thin the goat case with a bit of milk to make it spread.
I like it on a thin crispy crust as you've picture.
To cheat when lazy, I'll just use a tortilla . Caramelized onions and a balsamic reduction are a must.
If you have the spreadable kind of goat cheese, I think this would be good, and very easy:
Goat Cheese & Caramelized Onion Pizza
https://minimalistbaker.com/goat-cheese-caramelized-onion-pizza/
Anyone got a great recipie for goat cheese pizza?
Do your whining in a private message.
That's the way it works.
It sounds like you guys are talking about beef Wellington. Am I correct ?
You must be lost. This is a recipe board. Take your complaint somewhere else.
If you're using a pastry shell, yes, you should pre bake.
Brown tops under the broiler if needed for color.
When I was cooking for the Legion, pot pies were a popular mid month dinner.
I served beef, chicken and turkey.
For ease of serving, I made and baked the fillings separate of the tops.
The pastry was baked in 4x4 inch pieces.
My idea of a deconstructed pot pie.
One of the easiest meals I'd make there.
It was def not pre-baking - the recipe I was trying didn't call for that though ones I had used in the past did. I tried following recipe as written...lesson learned.
Depending on what you used I wonder if baking the shell a little before putting in the filling might have helped. I do that with apple pies. As for the top crust perhaps a couple of minutes under the broiler might have helped.
Nah, that's not the layer I'm talking about. But doesn't matter - I just came across that video and having recently made a chicken pot pie where my dough didn't get cooked all the way through I thought I recognized similar looking dough in this creation.
That's the mushroom paste you put on the outside of the beef.
Here is the recipe I used. It really takes some time to make it right. Funny in that video she starts out in a nice dress then finally puts an apron on.
https://investorshub.advfn.com/boards/read_msg.aspx?message_id=170727846
I dunno - your pastry looks cooked through to me. I'm talking about that sort of grayish? layer right below the outside of the pastry on the instagram one.
Mine looked the same sort of when cut into. Remember it's a pastry puff. I used frozen sheets you can get at the grocery store.
https://investorshub.advfn.com/boards/read_msg.aspx?message_id=170836763&txt2find=beef%20wellington
The pastry was cooked through even though it might not look like it. Mine looked horrible compared to hers. lol. The holes in mine were from the meat thermometer and I should have used my oven thermometer that has a monitor outside the oven.
I just came across this Beef Wellington video. The pastry looks raw to me at the end...or am I missing something?
https://www.instagram.com/reel/C5__jBfy91x/
Suet cakes for birds.
way....tooo... much waste. bone and fat?what do they do with those remains? know sometimes they find their way to dog food but what else
All beef has bone, and probably pretty much the same amount of it. What's normally done with it? As for the fat, there're all kinds of uses for it, if you exercise some moderation. Beef tallow is delicious for frying.
And I'm sure they're steaks for special occasions.
Needless to say, I didn't watch the whole thing.
way....tooo... much waste. bone and fat?what do they do with those remains? know sometimes they find their way to dog food but what else
Now that is fabulous!
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This board is for food lovers everywhere!!!!!
This is a place to share those treasured family recipes and to gain knowledge of different types of cuisines.
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