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dharmathug

  • Los Angeles
  • Member since 2010
  • Total posts 4
  • Total comments 142

off recipe improv

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dharmathug commented 1 year ago

never had pickled jellied ox tongue but I used to regularly buy beef tongue at Asian markets and pressure cook them with various condiments and herbs. Super easy and delicious. Can do it in a regular pot too.

 
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dharmathug commented 1 year ago

I've heard good things about Angelina's Pizzaria Napolitana and the OCR recommends it too, amongst others https://www.ocregister.com/2020/04/23...

I've also been to Pitfire here in LA a year ago and thought it was good. There's one in Costa Mesa

 
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dharmathug commented 1 year ago

I like it a lot and I consider myself a pretty good pizza judge.

Far, far better than the 3-4 big chains - Domino's, Papa J etc.

The new "fast casual" pizza scene is kinda fun.

800 Degrees is better yes, but for the gazillion toppings you can get at Blaze, you'd pay $30 instead of the current no limit topping cost of $8.

You might like Mod Pizza instead.

But honestly, why waste your energy slamming this brand when a unique, Mom and Pop joint is always the way to go?

 
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dharmathug commented 1 year ago

unless you are doing Chinese style hi power wok cooking electric should be ok

a friend had a condo with a fancy gas range but it's all about the gas output. a residential unit is not going to allow you to pump out butane at the rate of a restaurant kitchen.

but a good induction electric stove will have a lot of power and very adjustable.

 
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dharmathug commented 1 year ago

pretty sure you are correct. I don't believe you can program a multi cooker to a random temp setting. They now have pre programmed settings but of their choosing.

Sous vide is the way to go

 
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dharmathug commented 1 year ago

never heard that about gluten but cutting down on carbs will lower it.

 
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dharmathug commented 1 year ago

never slow cooked but water depends on the consistency you want. rule of thumb is 1 part oatmeal to 3 parts liquid should be good.

 
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dharmathug commented 1 year ago

TJ and WF sell good brown rice pastas.

TJ has a quinoa pasta too

I like the super thin glass noodles you can get at Korean or Chinese markets

 
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dharmathug commented 2 years ago

how big is your processor - how big a bread mixture can you get in it? I've never tried mine for that. Guess I could get up to 4 cups flour and 2 cups water in mine. I have the attachment, just never thought of trying it.

 
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dharmathug commented 2 years ago

you and others seem to vouch for the food processor for crusts. I just realized again mine has a crust and / or dough mixer. Guess I should try it, finally.

 
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dharmathug commented 2 years ago

french style rolling pin is good. can also use a bottle of wine, without the label, if you're cheap : )

 

Just saw Chowhound's picks for must have baking items - along with their recommended brands, of course. I made a list of what I have and don't have. Bear in mind I am mostly a bread baker and make very little sweets and deserts. Although when I visit my mother, I do get into baking pies again, which I have been making since childhood with her. Somehow I do not make them much now, except the occasional crumble.

Without further ado, here is their list and my Y and N next to them. Not going into the brands I have either.

Be curious to know how many enthusiastic bakers are on here.

Stand mixer No
Hand mixer Yes
Oven thermometer Y (and food thermometer too, which they should have listed as well)
Non stick silicone mats N (but been thinking about it)
Digi scale Y
Pastry bags and piping tips N
Wooden rolling pin N (but maybe I'll get back into pies again)
Bench scraper Y
Half sheet pans Y
Cooling racks Y
Balloon whisk Y (2 actually, S and L)
Liquid measuring cups Y
Cookie scoop N
Sifter N
Mixing bowls Y
Pastry blender N
Silicon spatula Y
Offset spatula N
Round cutters N
Grater / Zester Y

Just saw Chowhound's picks for must have baking items - along with their recommended brands, of course. I made a list of what I have and don't have. Bear in mind I am mostly a bread baker and make very little sweets and deserts. Although when I visit my mother, I do get into baking pies again, wh...

 
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dharmathug commented 2 years ago

sadly won't find it here. La Paella is decent, but they only put in in the paellas. The Ivy, well, I can only guess the price, and will be Mexican themed.

 
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dharmathug commented 2 years ago

I've been recently experimenting with my own sourdough, made from scratch. It's easy enough to make but to get that special sourdough taste is harder.

From that list I'd say Lodge and Giusta are doing it right.

Btw, all commercial bakeries add vinegar to their sourdough but not sure if these "artisanal" ones do or not.