Recent content by PolishedTopaz

I use oven cleaner too, then a run through the DW with no issues, mine are enamel coated as well. They don't come out "spotless" but good enough for me.

I was at The Best Yet market in Riverhead and yes it does. Silver package is unsalted, Gold is salted.

Mike • Buffalo, New York • 54 minutes ago I don't trust anyone that wears a bow tie. And especially one that cooks while wearing one :rofl:

So far I have only seen the salted variety, Schmidts Market in So Ham might have it unsalted, no harm in looking there, even if they don't carry it they have plenty of other good stuff to peruse. {or you could ask them to start suppling it} :wink:

Truthfully ..... IMOHO if you do a side by side taste comparison with Kerrygold and LOL or Breakstones you would be hard pressed to want to return to the American brands. Even with the higher price tag. :wub:

Margi.........Where are the 3c. flour added in? I would think it is in with the potatoes at some point. If you could please clarify where and when. Thanks P Top Oh........can this be done with baked potato? I imagine letting the riced potatoes rest on the counter does two things, 1st is to...

@ TaxLady I admit I hadn't read the label carefully enough on the Plugra Butter or done any online searches, but as you have said this is a psydo-European product. Which fully explains the flavor profile. Thanks for your research efforts. :wink:

I would say no, I find the moisture content lower. The color is yellower and it feels denser when cutting. I am lucky enough to have "Kerrygold" now available at my local King Kullen market. They also carry "Plugra" which is danish, I find the moisture content a bit higher in the danish butter...

Orange Rosemary 1 stick Irish Butter 1 sm Shallot {minced fine} 2 cloves Garlic {minced fine} 1/2 tsp Rosemary {minced fine} Zest of 1/2 an Orange {microplaned} Black Pepper to taste -Allow butter to come to room temp -Add all ingrediants -Blend throughly--with a fork -Arrange into a log...

:wink: Just someone to share it with!

Also if something in a post is unclear folks are good at asking for clarification. So not everything needs to be perfect or edited. :rolleyes:

I am still currently "pasta challanged" once I get that basic down, I will feel better about moving on to something that is more sensitive, like Gnocchi. :ermm:

Gnocchi and Sausage........ Budget friendly and tasty too. Sweet Sausage {or any kind you like} 1 sm. Onion diced 3 cloves Garlic minced 4-8 sm. button mushrooms quartered 1/3 c. olive oil 1/3 c. butter Scallions cut large {for color and flavor} Microplaned Granna Padano {or other good parma...

I used Granna in my recipe, I didn't find it gritty at all. With such a strong cheese I find that the "less is more" approach to be key. And your right I made the same mistake you did parma/reggi is one cheese not two. :doh:

I agree.... the "green can" stuff is :cry:, if you buy a wedge of Parma or Reggi you will be much happier with the result, Even better if you get them from an Italian grocer. Invest in a microplane grater, either one of these cheeses keep for a long time in the fridge. The recipe itself is...