Why modern sandwich bread is different from 'real' bread
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Thanks to Dr. Elisa Karkle at Kansas State University's Department of Grain Science and Industry:
Thanks to Dr. Emily Buehler, author of Bread Science: the Chemistry and Craft of Making Bread
How to Make Mexican Style Pickled Onions! || Black Gumbo
It's time for another garden to table episode. We have a harvest of purple onions, let's pickle them. I will show you a simple recipe for making this Mexican classic. It is a wonderful garnish or relish for any dish, but especially for tacos. depending on the spices that you choose to use, it makes a great barbecue relish as well. This recipe is a vinegar based refrigerator pickle, meaning anyone can do it.
Here is my article on TexMex cuisine and local Houston favorites:
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Black Gumbo shares our suburban, backyard, sustainable gardening efforts. We work a small-scale, typical Zone 9a garden and raised beds, the kind of gardening accessible to all. We tend to take the slice of life approach and hope you will enjoy our family, our dog, our cooking, our adventures, and occasionally some commentary and advice. We love family, joy and friendship, and we invite you to enjoy these things with us!
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Friday's Low Carb & Paleo Support Group with guests Emily Maguire & David Dalton
Friday's Low Carb and Paleo Support group with special guests Emily Maguire & David Dalton. Local producer David discusses a new online series called Dave's Big Fat Diet. Nutritionist Emily who's visiting from Edinburgh Scotland discusses her LCHF (low-carb high-fat) world tour. She's looking to do PhD research in ketogenic diets, cancer and discusses current research, people she's met and prospects for the future. Other interesting discussions including low carb diet success, psychology of weight loss, LCHF vegetarian diets (yes indeed), intermittent fasting and more.
Crème Brûlée (O-L Vegetarian), Chai masala flavoured, or not
This makes about 890ml or 30oz total and can be made in one large dish or 4-8 smaller dishes. If you have the option for a deeper or a more shallow dish(es), I would go for the more shallow one(s) but be careful to not over-bake them (start checking at 20 minutes).
If you want to scale the recipe down to make just 2 ramekins, you can divide all ingredients by a third EXCEPT for the egg yolks which should just be divided in half (eg 1c cream, 5-6T sugar, 3 egg yolks).
3c whipping/heavy cream
Optional chai masala:
2-3 fresh ginger slices
1/4-1/2t fennel seed
1 small cinnamon stick
1-2 whole clove
5 black peppercorns
3-4 cardamom pods, lightly crushed
1 black tea bag (or about 1t loose black tea)
I didn’t use tea but it’s a lovely flavour as well
If not using the masala, above, add:
1 vanilla pod, scraped (*or sub vanilla extract and add later)
Steep for 15 minutes, strain and reheat so the cream is hot again
1/3c white sugar
pinch sea salt
6 egg yolks
If you didn’t use the chai spices or the vanilla pod, you can add *1t vanilla, almond or other extract here
325F/163C for 20-35 minutes.
Chill uncovered for a minimum of 4 hours. After 4 hours, cover them. You can make these up to 2 days in advance but when you take them out you may need to absorb some surface moisture with a paper towel before sprinkling on the sugar.
Approximately 1/4-1/2c sugar
white, super fine/caster or turbinado/sugar in the raw.
how much sugar you use will in part depend on whether you are using shallow dishes
(more sugar) or deep ones (less).
Farinata (Italian Fermented Chickpea Pancake)
This week I made farinata, a popular dish all along the northern Mediterranean where it also goes by the names socca and faina. I fermented the batter for 24 hours and jazzed it up with feta, olives, cherry tomatoes and herbs.
It's super easy to make, you should give it a shot!
简单美味,好吃又下饭的外婆菜炒豆角做法。#家常菜 #外婆菜炒豆角 #中国菜 #chinafood #food