Hahaha a whole bulb of garlic not a single clove. Whoops!
Dustwin
joined 1 year ago
It was great. That sounds very yummy
Sure thing, I'll find it this evening.
I kinda fell off the Lemmy wagon for a bit... I made this around the holidays, it was torn into pretty quickly and didn't snap more pictures
Ha! I see it now 🤣
Like you work there and made this?
Sometimes I say sando, sammy is my standard slang for sandwich.
No, just a Sunday cook for the family and I don't know seeing the bone as bone white... Seems like that might be a bit weird haha
Hmm good question. I haven't made my own broth so I don't know how much is needed. I'm sure you could use it. I used it for pet treats. Something to consider.
Thanks! The kids really enjoyed them, I think there is less meat left on the bone when they eat these lollipops, so that's a win. It isn't Reddit, but someone sure has the attitude to make it feel like it! 🤣😂🤣 am I right?
I dunno, really, it's the skin and tendons... I try to minimise good waste as best I can, but the bits cut off and removed would be the part you hold the drum and likely didn't eat. I'd say it feels like waste but really no one eats that bit. Plus, this way if you have pets, they get a treat and that skin and 5mm of tendon gets eaten 🙂
Sorry for the delay
The bread is called a Pagnotta, I borrowed the book “Jamie Cooks Italy” from my local library. 3 ¾ cup fine semolina flour 3 ¾ cups strong white flour ¼ oz dried yeast ¾ oz salt 3 cups luke warm water
Add flours and yeast into mixing bowl. Add water and yeast to mixture. Beat slowly for 10 minutes. Let to proof for at least 16 hours.
Next day remove from mixing bowl onto a well floured surface. Dust a metal bowl with flour. Shape the dough into a round shape and place into the floured bowl. Cover with a damp cloth and let it proof in a warm room for 3 hours, or double in size.
Preheat the oven to 475*F with a dutch oven inside. Dust parchment paper with semolina flour. Place the dough on to the parchment paper, and then generously sprinkle the dough with semolina flour. Slash the dough to expand while it cooks. Remove the Dutch oven from the oven and carefully place dough inside. Cover and bake for 20 minutes. Remove the lid and bake for an additional 25–30 minutes, or until the bread is golden, risen and the base sounds hallow when tapped.
Cool before slicing.