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Posts by phatch

Semolina gnocchi, more like a hard polenta dish.   http://www.seriouseats.com/2015/03/how-to-make-semolina-roman-gnocchi-alla-romana.html
Potato gnocchi are the most common. I've seen ricotta and flour ones before, pumpkin and I want to say a pure semolina one, but I'm not sure on that one. 
I've had the romaine in Chinese Hot Pots and found it quite good. 
Click the Forums tab at the top of the page. You'll go to a screen that shows how the site is organized. You can then navigate down into those topical subsections. Near the top of each sub forum is a "Start a New Thread" button.     So you should consider if your question is about equipment, general cooking, baking, etc. and start your thread  in the right section. 
Depends what you're trying to do I think. You can achieve bigger sheets by hand which can be effective for some dishes. But it takes more practice and skill.    Watch these two videos:       Also, pasta shapes formed by hand, even if rolled by machine look and have a different texture than their commercial counterparts.    Hand rolled penne (not my photos) This is a square of pasta rolled around the small handle of a cooking spoon or similar.      There...
Pepin does this a lot. I watched some Sudanese women cooking at a cultural food fair and that's how they cut stuff up too. Also directly into the palm holding the food item. Makes sense as they probably didn't have much cooking gear  or prep area for quite a while as refugees. 
Pilafs, cold salads, a stuffing. maybe do a five spice biryani kind of thing to go with the soy in the salmon seasoning. 
I've turned off all the emails. It's way too much noise in my inbox. 
The Ignore feature is called Block Member. Mouse over the member's name in the post. Block Member is in the drop down list. Or go to the user's profile you want to block.  In the column of buttons on the left is a Block Member button. Click it. Be Happy. 
Best with Romaine imho. Iceberg is very boring cooked. But then it's not particularly exciting raw either. 
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