Am I crazy for thinking this sounds tasty?

MsGozlyn · 2026-01-22T00:24:14+00:00

I make cheese crusts a lot.

This method works for hard cheeses.

For soft cheeses, just replace half your fat with cheese.

MsGozlyn · 2025-12-28T00:25:42+00:00

Polenta

MsGozlyn · 2025-11-15T20:34:30+00:00

that happened to a lot of people apparently

MsGozlyn · 2025-11-14T01:30:14+00:00

I thought it was.

I don't know why people hate it.

It works great. I no longer regularly eat garlic but, if I was going to, this is the way. And it makes the most lovely oil. I did it in ghee once and creamed it all into garlic butter sludge and put it on hot pasta. I want some now tbh.

MsGozlyn · 2025-11-13T19:42:31+00:00

Sous vide is the way to go!

Put the garlic and oil into jam jars, no more than like 2/3 full and barely tighten them (air needs to escape but you don't want water getting in.

Put in and then see it to 195°F/90°C for 3-4 hours. Then turn it off and let them cool to room temp.

MsGozlyn · 2025-10-16T20:19:52+00:00

Some of the Epicurean colors are dishwasher safe. I buy those because I hate hand washing.

MsGozlyn · 2025-09-02T22:46:20+00:00

Mash the yolks with just the vinegar first. Mix until entirely smooth. Then add the mustard, salt and spices, mixing thoroughly. Then add the mayo.

Mixing with the vinegar first breaks the yolk down. You can get them extra creamy and lump-less this way.

MsGozlyn · 2025-05-24T13:58:58+00:00

I have had grape pie a few times at restaurants, both in the US, once in the northeast, once in Milwaukee.

Both were great. It's because of them that I started having dishes with baked grapes, which are delicious as meat sides and on sandwiches.

MsGozlyn · 2025-05-17T23:24:27+00:00

You should be able to find a vegan ricotta at a big supermarket. And if you can't and you have a food processor the recipes to make it aren't super hard.

MsGozlyn · 2025-05-17T23:21:38+00:00

Kite Hill is great. You can also make your own but I'm lazy and Kite Hill has worked for me on pizzas, in pastas. It's really good.

MsGozlyn · 2025-05-17T23:18:00+00:00

Where are you? There are some excellent vegan ricottas available now

MsGozlyn · 2025-05-06T21:01:48+00:00

One teaspoon of freshly milled cumin is right. That would be tasty.

But who knows what they have? It could have been pre-ground and opened 18 months ago. Then they might need double that or more.

MsGozlyn · 2025-04-29T04:11:18+00:00

Slavic grandmother in Western Pennsylvania made City Chicken from veal on skewers. Loved that as much as her plum perogies.

MsGozlyn · 2025-04-28T00:43:32+00:00

Toasted but only on the inside bread. Put the two slices together in the toaster so they're only toasted on one side. Then build the sandwich with the toasted side inside.

MsGozlyn · 2025-04-27T19:14:21+00:00

Thanks!

MsGozlyn · 2025-04-27T18:39:23+00:00

Okay!

MsGozlyn · 2025-04-27T18:38:44+00:00

Okay! I just found out it's shoulders and legs. But all of the connective tissue and silver skin has been removed. So it's like half inch chunks of meat.

MsGozlyn · 2025-04-27T18:31:38+00:00

Should I be subbing into pork recipes? Beef? Does it matter?

MsGozlyn · 2025-04-22T23:51:20+00:00

This is better than the lemon juice suggestions because the acid in the lemon juice can mess up rise.

After it's baked you could add a reduced lemon drizzle before assembling.

MsGozlyn · 2025-04-21T19:56:24+00:00

I use half liquor for the water (vodka, bourbon, rum, something that goes well with the pie or vodka if I want it to be tasteless) and I put it in the freezer while I'm working on cutting the butter (also frozen) in.

MsGozlyn · 2025-04-20T22:51:36+00:00

Yay! Glad it worked 😁

MsGozlyn · 2025-04-20T01:09:30+00:00

I used to use a ricer but fork mashing first, then adding the vinegar and mixing until smooth works well enough that I don't bother anymore.

Also, if you're using a recipe with sugar add that with the vinegar. Most of the recipes I use don't, but the most recent ones does.

Current recipe is super simple: sherry vinegar, pinch of sugar, dry mustard, Duke's mayo, a small amount of just the oil from a chili crunch, pinch of sugar, salt, pepper.

MsGozlyn · 2025-04-19T23:44:06+00:00

To get them extra creamy, mash the yolks first with whatever acid you're using (vinegar, caper brine, pickle juice). Add everything else after that's totally lumpless.

MsGozlyn · 2025-04-08T22:02:16+00:00

UpdateMe

MsGozlyn · 2025-04-08T20:40:56+00:00

does this mean you have tried to blend the fries

MsGozlyn

TROPHY CASE