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CDC has a lot of foodies, so this seemed like a natural place to get us together for recipe ideas, restaurants, new food trucks, or brag about that Jamón Ibérico you just bought. Open to all.
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  2. This is one of my favourites: http://www.seriouseats.com Its a good resource for simple explanations on basic techniques and ingredients. I'm big on eating well for very cheap and this site has some great ideas. Check out the video of 'roasting mushrooms' to see what I'm mean. super simple but makes a big difference.
  3. this looks great. No kidding on the heavy cream, you can find it at places like Gourmet Warehouse but I think whipping will get the job done
  4. This is based off of a Gordon Ramsay recipe I found on YouTube. However, the ingredients I used here should be easy enough to find in any major grocery chain in BC (Save-On-Foods, Safeway, Superstore, Walmart, etc.) Seriously, what store sells double or heavy cream here? Panna Cotta (4 servings): 6 to 7 g of gelatin (typically available in leaf or powdered form) 1/3 cup cold water 1 2/3 cup whipping cream (33%) 100 g caster sugar 1/4 cup hot espresso coffee (or 1.5 tbsp instant coffee dissolved in 1/4 cup boiling hot water) 1 tsp vanilla extract Ganache: Just under 1/2 cup whipping cream 50 g dark chocolate (~70%) 1 tbsp salted butter or margarine Honey to taste in a bowl, stir the gelatin into the cold water and set it aside until later. Chill 4 ramekins (each should hold ~175 mL ) in the fridge In a small saucepan, stir together the cream, sugar, coffee, and vanilla until the sugar dissolves, then allow mix to reach a simmer. Remove the saucepan from the heat before boiling occurs and allow it to cool for a few minutes. During this wait, chop up the chocolate finely and place it in a ceramic or Pyrex bowl larger that the saucepan. Empty the soaked gelatin into the saucepan and stir until fully dissolved. Rinse your ramekins in cold water without drying them, then place the ramekins on a level tray and put it in the fridge. Pour your cream mix through a coffee strainer into a jug or large measuring cup, then fill up your ramekins evenly. Allow to set for at least 4 hours, preferably overnight. Wash out the saucepan, pour in the cream for the ganache, and bring to a simmer. Immediately pour it into the bowl of chocolate, add the butter or margarine, and whisk until fully melted down. If ingredients aren't fully combining, wash the saucepan and add an inch of hot water, then set up the bowl and saucepan as a bain-marie with the heat set to low. Once the ingredients are thoroughly combined, mix in honey to taste and refrigerate. Once the panna cotta is set, take out the ramekins and place them in a bath of boiling hot water for 5-10 seconds, taking care not to fill the bath too high. This is meant to shock the panna cotta enough for it to fall out. If needed, use a small knife to trim around the panna cotta to get it off the surface of the ramekin. Place a saucer on each ramekin, flip both saucer and ramekin over together, and lightly shake the ramekin until the panna cotta slips out. Take out the ganache and whisk until it reaches a syrup-like thickness. If needed, warm up the mixture by placing the bowl in the water bath for a minute. To decorate, use a spoon or knife to scoop out some of the center of each panna cotta, creating a pit about a 1/2 inch deep. Use the ganache to fill the pit and dress the panna cotta any way you like before serving.
  5. Great results. I used the recipe for one big pie. 500 degrees for 15 min. Pepperoni and Mushroom. Thanks for the recipe.
  6. I found the same thing, once you make it a couple of times with your hands its really easy
  7. no but i'll take a pic next time I make it - probably saturday
  8. That looks very much like the recipe that I have been using and I would like to say that it is very good. Method for bread is of course very important and with more practice, you will get better results. The New Yorkers treat it very gently because they like a crisp crust with a bite that is tender inside, hence the soft 00 flour (it's an Italian grade). Check out Munchies "The New York Slice" on Youtube for the "how to" https://www.youtube.com/watch?v=-8pCMoL_b_s I must say, the first 12 or so times I made it, I was rolling out the dough with a rolling pin and it was good but one day I tried just forming the pie with my fingers and it was very much better
  9. Years ago I never thought it would happen, but for the last year or so, I've been doing some experimenting in the kitchen with different recipes and having varied, occasionally excellent results. However, I've always said that if there was one dish that I would have to eat to the exclusion of all others it would be pizza. (peasant?—probably). I'm definitely going to try this one—thanks!
  10. Good timing Jimmy..currently building a wood-burning pizza oven in our living room :^)
  11. Thanks, Jim ! Do u have a pic of the finished product?
  12. this one doesn't rise too much, its definitely on the thinner side. But let me know your experience with it or tweaks.
  13. How much does it rise, Jimmy? I prefer not too much, but I guess I could reduce the amount of yeast. I'll give it a try for sure.
  14. 00 is just a finely sifted version of flour. TBH its not really necessary to make a good dough, you can just use regular flour if that's what you have at hand.
  15. so two kinds of flour? What is 00 flour?
  16. Life is too short for crappy pizza. This is a recipe from NY Times Cooking I use about once per week or so, its easy enough for newbies and works great every time. It works well if you put it on parchment and cook at around 475F for 14-18 minutes or so depending on the toppings you use. You can make a pizza for about $2 thats better than anything you can order by delivery. I usually just put a small can of sauce, some mozza and prosciutto but you can pretty much do anything on top of this dough. INGREDIENTS 153 grams 00 flour (1 cup plus 1 tablespoon) 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons) 8 grams fine sea salt (1 teaspoon) 2 grams active dry yeast (3/4 teaspoon) 4 grams extra-virgin olive oil (1 teaspoon) PREPARATION In a large mixing bowl, combine flours and salt. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.) To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.

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