Tartelette. As I was picking Tami for the airport this morning I was thinking "I got to go home and finish this puff pastry post already. Kind of ready to move on" Now that I sit at the computer putting words to my thoughts, it feels a little like Christmas morning. I am getting giddy all over again. I know I know. It's dough. But I am staring at a block of layer upon layer of buttery goodness. It took quite a few tries to get to what I did consistently for the past two weeks. Dough "detrempe" ready to roll before butter block. I could not have done it without Shauna and Danny. From the gluten free point of view, this ain't no substitute! It bends and it moves. Rolling the "detrempe" before the butter block. I used to think while working on the recipe that people who could bake with gluten had it easy because of the elasticity pertinent to each strand of gluten. But, I am glad you were not there in the kitchen the very first time I tackled gluten free puff pastry.
Folding dough flaps over butter. Best of the Web | The New York Public Library - Flock. Mexican roselle hibiscus: Cooking with jamaica : Mexico Cuisine. Karen Hursh Graber Red hibiscus © John Pint, 2010 Sometime between mid-March and early April, there comes a day when the temperature suddenly climbs here in Central Mexico, marking the onset of the "hot season. " And with it comes a proliferation of stands selling seafood cocktails, ice cream and fruit drinks. The fruit drinks, or aguas, are sold year round, but business picks up during the hot months.
This agua has lately been adopted by creative Mexican chefs for use in a variety of both sweet and savory dishes, including marinades, sauces, sorbets, granitas, jellies and trendy cocktails. Jamaica is usually translated as hibiscus, but more than 300 species of hibiscus are found throughout the tropical and subtropical regions of the world, and only the edible variety, Hibiscus sabdariffa, is the one used in Mexican cooking.
Agua de jamaica is made from the dried calyx, or outer circle of leaves, of roselle blossoms. Jamaica is high in vitamin C and is a natural diuretic.
Panakam,Panaka – Traditional Indian Drink (Summer Cooler) - Indi. Today is Sri Rama Navami,an important festival especially among the Vaishnava sect of the Hindus. Sri Rama Navami falls on the ninth day of the Hindu lunar year (Chaitra Masam) and is observed as the wedding day of Lord Rama and Sita as well as the birthday of Lord Rama.This day also marks the end of the nine day Utsavam called Vasanthothsavam (festival of spring), that starts with Ugadi.Read more about Sri Rama Navami festival.Today we prepare Panakam (Telugu) or Panaka (hindi), a festive sweet drink and a summer cooler prepared with jaggery and flavored with dry ginger,cardamom and pepper.We also prepare Vada Pappu (split yellow moong dal) with Chalimidi (rice flour based sweet) as naivedyam or prasadam.
Panakam RecipeIngredients: 2 tbsps grated jaggery 2 glasses water pinch of dry ginger pwd 1 coarsely crushed cardamom 6-7 coarsely crushed pepper corns Mix the grated jaggery in water and let it dissolve completely. Filter the jaggery water. Vada Pappu And Chalimidi Prep time: min. Chefs Using Marijuana Create a New Kitchen Culture. Michael Nagle for The New York Times The restaurateurs Frank Falcinelli, left, and Frank Castronovo said using marijuana has helped them create new projects.
Mr. Chang’s establishments, Mr. Bourdain said, typify the stripping away of pretense that defines the haute stoner restaurant. Tables are bare, plates and napkins might be luxe but plain. Food comes flying from the kitchen when it’s done, courses be damned. “If you’re stoned in a restaurant, you don’t want to deal with six layers of tableware,” Mr. Diners like the democratization of food that is part of haute stoner cuisine, as well.
The search is part of the appeal, as is finding a piece of curb to sit while he eats. “We don’t have to go into an establishment, or be a certain way inside,” he said. Haute stoner cuisine is a way to reach a generation that was raised on Sprite and Funyuns and who never thought fancy restaurant food was for them, Mr. “We’ve shattered who is getting good food now,” he said. Dining & Wine Past Coverage. Times Daily - Google News Archive Search - Flock. Cherry-Hazelnut Oatmeal Recipe - MyRecipes.com - Flock.
Aguas frescas - Wikipedia, the free encyclopedia - Flock. Aguas frescas (Spanish or Portuguese for "fresh waters") are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. They are popular in Mexico, Central America, the Caribbean, and the United States.
Some of the more common flavors include tamarind, hibiscus, and agua de horchata. Aguas frescas are sold principally by street vendors but can also be found in bodegas, restaurants and juice bars. Terminology[edit] There is some confusion in terms internationally between the drinks referred to here and bottled soft drinks. In Guatemala and Nicaragua, these are referred to as frescos, short for refresco, which in Mexico means soft drinks. Soft drinks in Guatemala are called aguas, short for aguas gaseosas, but easily confused with the Mexican aguas frescas. Types[edit] In Mexico and Central America, it is common to find aguas frescas in these flavors: Sweet fruits[edit] Sour fruits[edit] Seeds or flowers[edit] References[edit]
Food Service, Food Retail and Store Supplies at Hubert - Flock.