Posts by phatch

Gluten free? No.   www.rasamalaysia covers what I know of roti.

I think there should be a small gap between the pusher and sieve. Part of the point of a food mill is to hold back the fibrous bits which wouldn't really happen if there was contact.

Quote: Originally Posted by Robbie Rensel  French Fries, you are right, I will do that next time.  Most all our blogs are a collaboration between the chefs in our company and it is just a matter of who writes...

The older ones though may well be a one shot in that you very likely can't get replacement gaskets and such. I'm currently using  a Fagor Duo from Amazon that has been good.

Fricos work well in cast iron. You have to cook the cheese enough to crisp it up and then it releases fine.

I use cast iron for many of the same purposes and more. But scrambled eggs and omelets are still best in teflon for me.

I like them for some things, hate them for others. Usually use them for eggs, fish, fricos and such.

Disagree about adding fat. It's not fully bound in the starch IMHO so needs more starch. Then be careful of the heating so you don't break it with too much heat.   That said, the way I've come to make this soup is in a potato...

I use it. Buy in small quantities as it loses flavor fairly quickly. It's available commercially from vendors like Spices Etc. or Penzeys.

I'm far from your region so I can't be much help.  In my neck of the woods, these are where appear cooking classes appear in my community:   The public schools offer courses in the evenings that the public can enroll...