Recent content by 4food

$6 per pound seams to be the fair going price, but there is some price gouging right now. The yeast as was referring to on my earlier post https://amzn.to/3dBEqNc, was $11.28 per 2lbs when I bought it 3 month ago, now its $30 the 2 lb.

Pressure cooker will do the same over all job as a slow cooker with 2 major advantages and one disadvantage. The first advantage is time. The pressure cooker will do the same job in 1/5th of the time. The second advantage is that the high pressure in the pressure cooker will push moisture and...

Liver is extremely high in iron, so its color my change a bit to a rusty color. It is absolutely normal. It's even a problem when I make pâté. I have to add a little bit of oil on top of it (from a jar) , right after I eat some, to protect it from oxidation. But yours should be OK.

I get my yeast from Amazon in 2lb bags, Red Star Active Dry yeast, https://amzn.to/3dBEqNc. I keep it in the fridge and last me a very very long time, and compare to store bought yeast, it's only pennies.

Thanks for the reminder. I have been complacent about a few of my plants (about 15 plants), and some are getting really large. I will have to divide a couple of crowns very shortly.

I love asparagus and have so many in my garden. I only plant what is expensive, so asparagus is part of it. It is considered a weed, and comes back every year, for about 20 years. It can be cooked and eaten so many ways. If you are lucky, they will come again in the fall and taste much better...

I have learned so much from Jack. A must watch and he covers all aspect of bread making. I think he is one of the most thorough baker. I also watch "Boulangerie Pas a Pas", but its in French. He is a teacher in a french baking school. https://www.youtube.com/user/fabcot/videos

Those sushi look superb

Yea, your starter will never die. place it in the fridge, live it alone, then feed it again a few month later, about a week before you need it, and here it goes again. But starters are only worth it if you are making bread on a regular basis, if not, go with a poolish. I used to make great...

I have this healthy one from my Youtube channel. Very easy to make. https://www.youtube.com/watch?v=ejiWyD-tpNc

I have been cooking something pretty similar. I first melt the butter, then saute the onions. After about 5 minutes, I ad 1/4 to 1/2 a cup of red wine. It always amaze me how much the wine brings so many flavors to any dish. Then I do the same for the rest of the recipe. I sometime ad garlic...

Please pardon my ignorance, but isn't a Pizzagaina like a quiche with a dough on top of it?

Thank you Taxlady. If you are interested, there will be some following videos pointing out ingredients, accessories, temps, kneading and some tips and tricks.

This should be fixed. Sorry. Also, today, CNBC made a special on Sourdough. The Rise Of Sourdough https://youtu.be/nX6SAH3w6UI

Here is a video on making French Bread I have made. This video is still in private mode, as it is at the end of my queue, schedule to be published in early May. Enjoy, and all feedback are extremely welcome, even the very critical one. https://youtu.be/vPpIgVyqNjk