Fun Stuff > CHATTER
A Cooking Thread?
Boiled Dove:
That looks tasty!!!
When I make eggs on the weekend (never seem to have time during the week) I take whatever leftover grain, usually rice or quinoa, and any leftover onions, veggies, and saracha (salt pepper and cumin too) and heat them up in the pan first. then I add the eggs (2-3) on top of that and scramble in the pan. Finish with some cheese and enjoy.
GarandMarine:
As stated else where tonight was the night of Pizza making deliciousness. I did a BBQ Steak n' Bacon with onion and bell peppers (and some garlic) using a Colby cheese mix, and a more traditional Pepperoni and mushroom, which had more garlic, an Italian blend of cheeses a little onion and a very disappointing sauce sadly. I used Namaste gluten free mix to do the crust and I must say I'm very satisfied with the results, of the the few Gluten Free foods I've actively enjoyed. Normally I'm of the "I don't know what gluten is, but apparently it's delicious!" school but this was pretty good, if a bit harder to work with then normal pizza dough.
Papersatan:
You know how the longer you stir or knead a batter or dough the stretchier and tougher it gets? That's the gluten. As a result gluten free things tend to suffer from an 'incorrect' texture. Gluten is also why cakes and brownies and the like should not be over stirred, and why some rolled cookie doughs need to rest after you make them; to let the gluten "relax".
GarandMarine:
Interesting, I suppose that's why the dough mix I was using had the consistency of cake batter over the consistency of "proper" pizza dough? Hmmm... the pizza place I used to work for back in the dark ages is doing gluten free crusts as an option now, I'll have to go ask how they do it.
LeeC:
looks delicious!!!!!!
http://imgur.com/gallery/oHqx3ZW
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