I have been searching, searching, searching, AND searching for the good, hearty, fragrent coffee bean that I can so vividly remember from my "growing-up" years. But to no avail ! So, instead of coffee have been drinking Green Tea with honey. (But not satisfying for getting the day started.)...
Found this on the "net" and thought that perhaps others may be interested.
Thank You So Very Much, Skatz!!........Think you have hit upon the basics of the formula dead-on!
Most recipes need a bit of "tweaking" anyway to adjust to individual requirements and tastes, but you have come up with the major ingredients....many, many thanks!
"benway" and "skatz85" Many thanks for the responses..
I thought that perhaps there are special recipes for making spumoni, rather than just plain icecream formulas.....since I do notice that spumoni has a denser (as skatz says), creamier texture and tastes much richer. Thought that there...
Can someone tell me, what are the differences in ingredients for just plain icecream, gelato, and spumoni (I know spumoni is made up of 3 flavors - chocolate, cherry & pistachio)?
As a teenager I had spumoni in an Italian restaurant and fell in love with it instantly. Have been yearning for it...
Thanks to all! You have told me what I wanted to know......and would never have thought of trippling up on the pie plates.
Also, wondered about any heat adjustment, so thank you "pie lady"!
Happily, I am the proud owner of a new gas range, equipped with convection oven.....so I should do just...
I would like to make gift pies, but want to make them in throw-away, no return, aluminum foil pie pans. Is there any special adjustment or precaution that needs to be considered.......in opposition to baking in a regular metal, glass or ceramic pie plate? Where can such information be found?
When making homemade white bread; for the liquid part of the recipe, I use potato water. That is water that I have boiled potatoes in. Whenever I boil potatoes for a meal, I don't throw away the water. I save the potato water for bread making. At times I have even just boiled a small russet and...
Oregon Yetti: Many Thanks !!
"Make a pretty stiff dough of semolina and water (I don't have proportions; I go by feel)".
I'm sure I will be able to get it right (or close to) by trying. I'm not adverse to applying a bit of effort and working things out for myself !
EVERYONE.........Thank you so very much for all of the very practical advice. "ChefTalk" is really wonderful ! Ask a question and one gets almost instant answers from pros of the trade who really know !!
FL Italian - LOL.......I'm of German heritage (what does a German know about Italian...
I just viewed Jim Berman on making fresh pasta. Is it possible to dry homemade pasta for storage and later use? (Something like the packaged pasta available on the grocery shelves?)
I have been freezing, since when I try to dry my pasta it becomes very fragile and breaks into small pieces or...
This is the best website I have seen on "How-To" for pie crusts.
Hope it is of help to all (like myself and so many others) who are seeking the elusive "perfect pie crust"!
Kitchen Parade: How to Make Flaky Tender Pie Crust
Ed: That's it !!!! Sodium Nitrate ! I remember now....have a poor memory for technical terms. (Only wish I were as young as you seem to think I am.)
Luc H: I'll have to try your method, following your instructions to the "letter"!
I know enough to realize that once raw meat has been frozen that it can't...or shouldn't... be frozen again. The problem with the ready-ground meats from the supermarket is that you don't actually know, and they don't tell you!! Have never seen packages marked "prevously frozen"! At least, I...