Been doing a lot of sweetbreads. Behold the beetus. Banana and coconut (both from the yard): Papaya and brown sugar:
Didnt take a picture because it's just a mono color bowl of pasta, but we made Pasta al Limone. Never made or had it before. So good.
It didn't puff up like it should have, but it tasted good. Wife said it was the least disappointing thing of the night
We make a lot of hummus, and it’s always really good but never creamy enough. I’ve used fresh and canned chick peas and make it in a cuisinart. Any tips? Was very excited to see Benton’s in Atlanta recently. Maybe it’s been here for a while and I haven’t noticed, but I’d only seen it in the Nashville area previously.
You can apparently get it shipped anywhere now. Just incredible stuff. Don’t think you have to refrigerate it either
overcook the chickpeas and make the hummus like a 50/50 ratio of chickpeas to tahini sauce (tahini blended with lemon juice, garlic, cumin, salt, and a little water)
we took a macaron class this morning - Creamsicle, matcha buttercream, praline buttercream, chocolate ganache, and passionfruit curd fillings note: we didn’t make the yellow ones
Makes sense. I love to see their success but I miss having an Hola Arepa food truck downtown during the week.
The rest is just chicken soup. The matzah balls suck up a lot of liquid. If I have a lot of stock, ill cook it in that. If not I just use chicken bullion at water, then add it the rest if the soup Also Pro-tip - wetting your hands makes rolling the matzah balls easier
I discovered way too late in life how bad supermarket bread is, (even the more expensive loaves) compared to bread from local bakeries that doesn’t have all the extra shit in it to make it have a way longer shelf life. Just picked up a loaf of a whole grain granola bread from a place near me, and after this I’m more likely to spend the extra cash on good bread for sandwiches than I am good meat or cheese.
Yeah that's basically what Im working off of. Except I dont have a deyadrator. Going to try to go really low in the oven
made ravioli from scratch the other day, rolling pin style so successful i've now purchased a pasta maker and ravioli thing
I got a separate one because our kitchen aid is easily 10+ years old so I don't want to rely on it or that we'll always have a kitchen aid. Splurged a little on this but couldn't bring myself to pay another $30 for this