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Raw Ingredient and Mise en Place porn thread. - Page 197

post #2941 of 3606
Quote:
Originally Posted by ehkay View Post

You hang game to let it's flavor mature.

i know that.
post #2942 of 3606
Quote:
Originally Posted by mgm9128 View Post

Quote:
Originally Posted by ehkay View Post

OX2xW.jpg


Which book is that from? I'm going to cook it on Sunday. I'd rather not let it hang too long, as I've cooked some with an unpleasant, ammonia-like quality.
Hugh Fearnly-Funnyname on Meat.
post #2943 of 3606
Quote:
Originally Posted by mgm9128 View Post

It was my first time making pasta dough. The recipe I followed called for 9 yolks, 3 cups 00 flour, 1 tablespoon salt, and 2 teaspoons saffron water. Maybe I did something wrong in the beginning, incorporating the flour into the eggs, but I ended up using the whole quarter cup of water. It turned out okay, I think. I made tagliatelle with what was leftover.
that's an unusual recipe, but it still looks good.
post #2944 of 3606
Quote:
Originally Posted by gomestar View Post

?

i c wat u did here
post #2945 of 3606
80Df8.jpg
T0Nv2.jpg
post #2946 of 3606
Quote:
Originally Posted by foodguy View Post

that's an unusual recipe, but it still looks good.
keller, IIRC. Only works with 00 flour
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dsygCl.jpg
post #2950 of 3606
Made "Cowboy Candy" (Sweet Jalapeno Pickles) yesterday....

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is that becasse?
post #2954 of 3606
Oui.
post #2955 of 3606
It doesn't look like European woodcock.
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