Food

When making tarts, I put a ball of dough into each cup and loosely cover the pan with plastic wrap. Using my fingers, I press the dough into a tart shape through the plastic. Then I peel off the wrap—it's a neat and easy process. —Rita Adams, Sunbury, Pennsylvania

Diane Eblin's Daily is out! ? Top stories today via @RickiHeller @gfreeschool @elanaspantry

In saucepan, cook onion with garlic, oregano, and thyme in butter until tender. Stir in soup and water; cook over low heat 15 minutes. Stir now and then. Meanwhile, dip luncheon meat slices in egg, then in bread crumbs. In skillet, brown meat on one side in shortening; turn and pour sauce over. Top with Mozzarella; sprinkle with Parmesan. Cover until cheese melts (about 3 minutes).

Rinse corned beef. Place in large heavy pan; add soup and seasonings. Cover; cook over low heat for 3 1/2 hours. Add carrots, potatoes, and celery. Place cabbage on top. Cover; cook about 1 hour or until all ingredients are tender. Remove meat, vegetables, and bay leaf. Gradually blend water into flour until smooth; slowly stir into sauce. Cook, stirring until thickened.

#gf #celiac During Celiac Awareness Month, Nutrition Expert Keri Glassman Encourages ... - Houston Chronicle

Reinhart's Pain à l'AncienneSubmitted by kenlklaser on May 22, 2013 - 8:08pm. I always meant to try Reinhart's Pain à l'Ancienne, and today was the big day.  This was an easy formula and process.I used a hydration of 70%, whereas Reinhart recommends a value somewhere in the range 70-88%. I diverged slightly from his instructions in a couple of places. I use a pressure cooker to pump steam into a gas oven through a copper pipe which I installed in my oven, which is a different from Reinhart's pan with a cup of hot water added when the dough is loaded. I did two batches in succession, I ended up steaming both bakes for the first 10 minutes, and stopped the steam for the final 8 minutes of 18 minutes total bake time.  He said they'd begin browning by 8-10 minutes, but with the pressure-cooker steam applied, they hadn't yet browned at 10 minutes when I turned the steam off.It took about 3 hours for the yeast to wake up from its refrigerated slumber at a room temp of 75 °F, the dough temperature was just hitting 62 °F. When the gas:dough ratio reached 0.2 just a short time later, I shaped the logs and placed them to proof.  I only had enough room on the baking tile to bake three at once in the way I planned it, so I did two batches in succession.  The first one was baked when the gas:dough ratio was 0.7:The second batch was by necessity 30 minutes later and the gas:dough ratio was 1.0 (a doubling):I preferred the shape of the batch baked at a 0.7 gas:dough ratio, but believe it's not yet an optimal value.  The 1.0 dough expansion baked flatter, more like a wetter ciabatta.  Both had a reasonably open crumb.

I have been on the road all day so am just seeing now that one of my favorite beer bloggers Simon "Reluctant Scooper" Johnson of England has passed away. I never met Simon talked now and then through emails, tweets and blog comments. I completely enjoyed his writing, his optimism, bimbles and - perhaps more than anything else - his sheer interest and joy in so many things. And his humour. Here's his bio:A bloke who likes beer. What, you want to know more? OK. Ex face-painting clown, lives in the English Midlands, works with data, loves pork pie, hates couscous. Married with one barbecue. Knows some brewers and publicans. And politicians. And, ahem, "characters". Has written for papery stuff like Beer (the CAMRA quarterly magazine), Gin & It (UK drinks journal) and Beeradvocate (US beer magazine) but is still holding out to be the pub reviewer for Country Gentleman's Pig Fertilizer Gazette.Not sure many others could have pulled off the craft rope post or levened it with a bit of meaning as he did. And he thought to give thanks, too. He loved Orval. He helped with the grunt work of the OCB wiki. A friend has posted photos of how he spent last Saturday with Simon, goofing around. His sense of infectious fun came in everything he wrote.His blog can be found here and responses to the sad news can be shared on Twitter under the hashtag #RIPscoop. My thoughts are with his family and friends.

It’s a wine made by Michel Chapoutier and the Laughton’s of Jasper Hill. It’s a blend of 60 percent carignan (the maximum allowed in the reds of the region) and equal parts grenache and syrah. I tasted it as the only non-Australian wine in a session consisting of perhaps 40 Australian wines, a situation that [...]

Based off of the Monkey's Lunch cocktail. The Monkey's Lunch dessert features a chocolate cake layer at the bottom, topped with a chocolate ganache layer which is topped by a panna cotta layer made with kahlua, banana liqueur, bailey's irish cream, and godiva liqueur. The dessert is served with vanilla whipped cream on top and a vanilla cornmeal cookie.

I’ve noticed En Sushi for years in Los Feliz but never checked it out until I found myself in the area recently for lunch. We wanted something simple and light and sushi sounded… Read More →