LETS GET COOKING RECIPES. CAMPFIRE COOKING CAST IRON. CHILDRENS COOKING.
Lets Get Cooking Recipes
- (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- Local Exchange Trading Schemes are community-based mutual aid networks in which people exchange all kinds of goods and services with one another, without the need for money. They are an organised form of barter.
- talk technology first. Before we begin creating anything in 3D we need to understand what it’s going to used for in the final product. So first lets cover some of the basics about Game Engines and how they work. Understanding this information is pivotal to working and designing for a video game.
- (in racket sports) A play that is nullified and has to be played again, esp. a when a served ball touches the top of the net
- Local Exchange Trading Systems (LETS) also known as LETSystems are locally initiated, democratically organised, not-for-profit community enterprises which provides a community information service and records transactions of members exchanging goods and services by using the currency of locally
I got this recipe from the wonderful Molly Breslin. Baking challah, or any bread, from scratch isn't difficult, it just takes some time. Most of that time is spent waiting for the dough to rise. I like baking on Sundays, and I use the rising periods for short bouts of studying.
Shosh's Challah (2 loaves)
5 1/2 - 6 c. flour
1 T dry yeast
1/2 c. sugar
1 1/4 t salt
6 T vegetable oil
1 1/2 c water plus 2 t
1. In a small bowl (#1), put yeast, 1 T sugar, 1/4 c water. Mix and
let it stand for 10 minutes or until it bubbles.
2. In bowl #2 put all dry ingredients: flour, salt, sugar; mix them well.
3. In bowl #3 put all wet ingredients: water, oil, egg, and the yeast mixture after it's bubbled; mix them well.
4. Mix everything together to make the dough. If the dough is too sticky, add a little flour until you can handle it. Use your hands to mix and press the mixture until it forms a ball of dough.
5. Cover with a towel, and let the dough stand in a warm place for an hour or an hour and a half until it doubles in size.
6. Punch the dough to let out the air bubbles (this is the fun part!).
7. Let stand for 10 minutes.
8. For traditional-style challah, separate dough into six even
pieces, roll each piece into a snake either between your hands or on
the table, and make two braids. Turn the ends under so they look
pretty. You may need to keep a little flour out to keep them from
getting too sticky. Or, weave them into any design you like. Place
them on greased and floured cookie sheets.
9. Beat one egg in a small bowl. Brush both braids with egg. Let them stand half an hour, and then
brush with egg again. If you
like, sprinkle with poppy or sesame seeds after the second egg wash.
10. Let rise for an hour or an hour and a half until the loaves double in size. Be patient!
11. Heat oven to 375F.
12. Bake for 22-26 minutes or until the tops turn golden.
13. Eat all at once because it's so yummy that you can't stop yourself.
Joy of Cooking: Recipe #25, Chocolate
Breakfast time! Hot Chocolate, boiled eggs, raisin toast, and orange wedges.
Irma says to serve this hot chocolate with a tablespoon of whipped cream at room temperature. How long do you have to take a picture of hand-whipped cream at room temperature on top of hot chocolate, before it melts and you can't see the hot chocolate any more? An EIGHTH of a second, people, I swear. And I don't move that fast in the morning.
Irma's recipes are deceiving. Mise en place, even for hot chocolate. You have to read those recipes like a detective, looking for everything that has to be set up before you begin - boiling water in the double boiler, boiling water for the recipe, scalded milk, hand-whipped cream at room temperature - those steps aren't part of the recipe, they are descriptions of ingredients! You have to stay on your toes.
Which I didn't. I was hand-whipping cream while I was scalding the milk. I was trying to halve Irma's recipe and figuring out what half of 3 1/2 cups was - and I got the 3/4 part but stopped there. I was whisking like mad and scalded only 3/4 cup of milk. You can bet that made some nice rich hot chocolate but then - I had to keep spooning on the whipped cream while taking the pictures so that it would stand up at least a little. Oh, my, this is what a butterfat high feels like, I'm sure. My poor cholesterol. I am going to eat grains and greens for the rest of the day!
What is better? Hot chocolate made with baking chocolate or cocoa made from cocoa powder? I have no way to compare. Irma doesn't add whipped cream for the cocoa recipe. But just as she has a refrigerator-stable chocolate syrup for cocoa powder, she has one for baking chocolate. I will compare the drinks made from them instead. If my arteries will let me, anyway.
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