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Author Topic: Sagely, culinary advice.  (Read 21568 times)

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Offline Skadi

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Re: Sagely, culinary advice.
« Reply #15 on: March 26, 2011, 07:39:04 AM »
And it can be grown in the garden.. or, at least some varieties can. I was more concerned with how to use it to make it a worthwhile substitute.. besides just dropping leaves in tea. Plus I don't like sweet tea anyway :P I'm not sure if it would be best to dry it, and grind it. Or, to boil it in water and make something similar to a simple syrup... or, both for different uses.
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Offline subvinorosa

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Re: Sagely, culinary advice.
« Reply #16 on: March 27, 2011, 11:41:58 AM »
I'm going to look into stevia.  My grandma needs to watch her blood sugar.
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Offline goldshirt*9

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Re: Sagely, culinary advice.
« Reply #17 on: April 12, 2011, 10:17:17 AM »
well at the weekend i made some fresh
white bread made of Spelt flour http://en.wikipedia.org/wiki/Spelt
flour / water/ salt / sugar / fast yeast/olive oil(optional).

besides putting too much salt in , it turned out fantastic  ;D
tasted fantastic.
A slightly heavier dough ,but lovely taste.

would recommend to any one who fancies making some bread / rolls.
also as stated on the link
Many people with an allergy or intolerance to common wheat can tolerate spelt
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Offline Skadi

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Re: Sagely, culinary advice.
« Reply #18 on: May 01, 2011, 12:57:22 PM »
I'm trying to replicate a quiche from a place in my town.. but I can't figure out how. I's cheesier, richer, more buttery, and less eggy then other quiches. Should I just add more cheese (change the egg to cheese ratio), and slap in some butter to a regular quiche recipe?
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Offline smokester

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Re: Sagely, culinary advice.
« Reply #19 on: May 01, 2011, 02:21:04 PM »
Cream tends to make Quiche richer and less eggy.  Perhaps using cream and a stronger cheese will give you a starting point to then perfect.
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Offline xtopave

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Re: Sagely, culinary advice.
« Reply #20 on: May 01, 2011, 02:32:21 PM »
I always add cream and/or cream cheese to quiche. If you want it more "fluffy" you can add a coffee spoon of baking powder dissolved in a little amount of milk.
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Offline Skadi

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Re: Sagely, culinary advice.
« Reply #21 on: May 01, 2011, 04:24:51 PM »
It's not fluffy.. it's more dense? But for regular other kinds of quiche I'll try the baking powder idea. I should proably do that for strata also?

I can?t talk about it or it?s going to make me hungry >_< The came from Switzerland, and it?s a confiserie so their quiche would be made with the same quality cream as their deserts and candy. And they do use lots of butter in their chocolate and pastries.. so I thought maybe they added to the quiche also.. but maybe the cheese just and cream make it seem buttery? I'm clueless as to how to even describe it.. it's richer then other quiche? And I assume they use grayere cheese. I love quiche.. and theirs isn?t even like quiche.. it?s like food of the Gods. Everything they make is superior to any other place. Everything they do is perfect. Their tea is better.. their truffles are perfect... their napoleons are the perfect balance of crisp and creamy layers.. but their quiche especially is one of my top 5 favorite foods.

I?ll have to mess around with the things you both suggested and see if I can come close.

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Offline smokester

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Re: Sagely, culinary advice.
« Reply #22 on: May 02, 2011, 02:43:03 AM »
Quote from: Skadi on May 01, 2011, 04:24:51 PM


I?ll have to mess around with the things you both suggested and see if I can come close.

And I'll send you my address.
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Don't put off until tomorrow, what you can put off until the day after.

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Offline Skadi

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Re: Sagely, culinary advice.
« Reply #23 on: May 02, 2011, 08:38:18 AM »
^ If I have a small windfall and have a few extra dollars some week, I'll send you some of their chocolate. I'm not sure how well quiche would travel internationally :P
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Offline mishca09

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Re: Sagely, culinary advice.
« Reply #24 on: July 04, 2011, 10:15:07 PM »
I fingerling potatoes , what should I make with them?
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Offline Skadi

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Re: Sagely, culinary advice.
« Reply #25 on: August 15, 2011, 12:57:38 PM »
^I like a really plain meat with a good potato.. something like a roast pork tenderloin with fingerlings.

Draining pasta is always difficult. When I'm in a rush, I leave too much water on it. I wish pasta had an equivilant of a salad spinner. I wish I also had a salad spinner :P
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Offline smokester

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Re: Sagely, culinary advice.
« Reply #26 on: August 16, 2011, 08:00:10 AM »
Quote from: Skadi on August 15, 2011, 12:57:38 PM


Draining pasta is always difficult. When I'm in a rush, I leave too much water on it. I wish pasta had an equivilant of a salad spinner. I wish I also had a salad spinner :P

Jamie Oliver loves using a bit of the starchy water in the accompanying sauce, which is perfectly acceptable. So maybe you're just being authentic.
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Don't put off until tomorrow, what you can put off until the day after.

There is an exception to every rule, apart from this one.

Offline Skadi

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Re: Sagely, culinary advice.
« Reply #27 on: August 16, 2011, 08:37:36 AM »
Quote from: smokester on August 16, 2011, 08:00:10 AM
Jamie Oliver loves using a bit of the starchy water in the accompanying sauce, which is perfectly acceptable. So maybe you're just being authentic.

LOL .. I'll use that excuse next time my sauce is watery :D
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Offline goldshirt*9

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Re: Sagely, culinary advice.
« Reply #28 on: May 27, 2012, 08:34:29 AM »
anyone ever used curry plant and what do you use it for. I have a large plant in  a pot.

ref Helichrysum italicum  http://en.wikipedia.org/wiki/Helichrysum_italicum
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Offline xtopave

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Re: Sagely, culinary advice.
« Reply #29 on: May 27, 2012, 08:45:47 AM »
I've never used that, goldshirt.
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