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Posts by abefroman

Quote: I tried one once, I didn't know you had to brine them first
Came out fine, I let it rest for 20 minutes or so, it was probably still soaking liquid.
Mine came out chalky, is that too al dente?
Should rice in paella be al dente, normal or well done?
I went crazy and bought about 20lbs of beans and grains.   Please give me some recipe ideas.   I have: Gold Burghol #1 Fine Urid Gota (this looks like cous cous but I think its a grain not pasta) Whole Wheat Whole Pearl Barley Jumbo Dry Lima Beans and Dried Fava Beans
You forget anchovies
When I was in Greece they served the horiatiki salad with tomato, onion, feta cheese, cucumber, green pepper, olives, anchovies, guindilla peppers and vinagrette.
What do you think of online Culinary schools?
LOL, good one
Does pozole count as a stew?
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