Recent content by Bama-Rick

Fest of the seven fishes. Linguine and clam sauce, Fried Shrimp, Fried Scallops in butter sauce, Anchovies and Escarole, Smoked Salmon on bagels with a smear and capers, Seafood Gumbo with Tilapia and Shrimp, and Tuna Dip with veggies... Baklava, Cannoli, Pralines, Cheesecake, Peanut Butter...

Its 8:30PM and 70F/21C on Halloween its suppose to be 57F/14C-37F/3C. Praise the Lord the summer had many 100F/38C+ days and it's a humid sticky heat like walking into a sauna you cannot escape for months on end.. Summer is from May-October.

Which position is the rack you put the baking pan on? The lowest position will usually brown the bottom before it browns the top of whatever you are baking. The middle position usually bakes evenly. If the bottom is browned and done before the top move the pan to the highest position possible...

Canned several pints of sauerkraut today that I started fermenting about a month ago.

Here's a video on how to make pita but, what caught my eye is at 9:45 she begins showing a couple of tricks you can do if your pita doesn't puff up. pita tricks @ 9:45

I'm sure there are dozens of variations, basically throw in a little bread to stretch out whatever vegetables you can scourge up or a way to use stale bread. The Spanish have Catalan Bread Salad. A little different with eggplant and zucchini and olive oil and lemon juice and spices as the...

Christmas Bread You bread it with just three stands if you wish

As for wood counter tops.... No, no, no! Too unsanitary too absorbent and easily marred, scared and gouged. That being said my first job in 1972, was the clean up boy at a butcher shop, and it had wooden cutting blocks/tables. Of course back in the day we'd process deer on the same table we...

Noted. I always have trouble with finding the sweet spot between a soft dough that is still workable or hard as a mud pie.. . Mine are either so soft its like the kids toy slime, or hard as a mud pie.. I keep mine in the paper bag they are sold in and place that in zip locks, but as you...

oops

They serve a dual purpose. One as as crouton. Second as a pita pocket to eat the salad out of. No, I didn't use the placement trick/flip, I have a large silicone spatula I use for flipping This is why I'm making pita Fattoush Salad

For most of them yes. Two out of ten turned out as pizza crust..

FATTOUSH SALAD WITH YOGURT DRESSING INGREDIENTS 4 cups torn pita bread 1 cup Yogurt 3 tbsp. fresh lemon juice 3 tbsp. extra virgin olive oil 1 tbsp. sumac 1/2 tsp. sea salt 2 garlic cloves, minced 1/2 cup chopped parsley 1 cup cherry tomatoes, halved 1 cup thinly sliced radishes 1 cucumber...

Just made another batch of pita and was somewhat more successful with about 50% really ballooning. The others puffed up half way to part way and every combination in between. Changes made: Oven temp 500F/260C, use upside down cookie sheet, formed balls of dough with wet hands to get more...

No, I didn't cover them with a towel. I was using them in a middle eastern salad, think Greek croutons, so I wanted them on the dry crunchy side. I'm making pita again today. This time the dough is not as dry. When proofing them I covered the container with plastic wrap. When rolling them into...