If you're gonna eat Cod, do it like this. My 5 year old inhales it!
Take your cod filet and make sure all the bones are gone. Sprinkle with salt, pepper, a little paprika and cover with lemon slices for about 20 minutes.
Set your oven to the highest broil setting and let it get hot for at least 5 minutes (thus warming the entire oven). Put the cod filet into a buttered broiling pan. Remove lemons. Cut up a few chunks of butter and place them next to the cod in the broiling pan. Add some water to the pan. Not much, just enough to coat the bottom of the pan (broth is good to use, too). Add a little salt and pepper to the water as well. Broil for about 12 minutes. Serve. Eat. Incredible!
| I'm just a, well...porpoise. |
Set It & forget It, no doubt!
I cheated & got a frozen Crock Pot Creation. Chicken & Dumplings. Not bad at all. Next
week I may try something with fresh ingredients. Wish me luck.
is bread making flour, it has a higher Gluten content so it stretches more and holds the dough together. Which is why bread dough springs back when you knead it.
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ummm... "hard" flour
What is as opposed to "soft" flour?
(I'll take wise ass answers for 400, Alex)
seriously. ( -;
(I am not making this up)
looks the same same as "soft" flour.
hard flour has more gluten, which is better (for some reason) for baking breads. my old lady is the scientist gluton expert in our house, the recipe is actually hers.
actually please look here:
in the types of flour section, they list "hard" flour that they also call "bread" flour.
I'll quote from that page:
"Types of flour
Much more wheat flour is produced than any other flour. Wheat varieties are called "clean," "white," or "brown" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low.
Hard flour, or bread flour, is high in gluten, with a certain toughness that holds its shape well once baked.
Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour."
most people use "all purpose flour" which is less glutanous, and not just exactly perfect for baking bread in our house in the opinion of the bread scientist formerly known as my old lady.
I reckon it depends on where you buy your flour how they call it, or what is available.
even for non-bakers, the naan recipe and cooking is pretty easy to do in the frying pan.
non-bakers who do not have an automatic bread kneeder, should mix and mash it up for about 15 minutes, let it rise in a warm place for 30--40 minutes before frying/cooking it. I forgot to say in the recipe, use warm water, but not too hot or you will kill your yeast.
I'm frigging Chef Boyardee over here.
what is hard flour? I've never encountered the term before.
haven't made this in a while, did this past weekend, and it was really tasty.
320 grams of hard flour
1/2 teaspoon salt
10 grams of honey
1 teaspoon brown sugar
2 table spoons of yogurt (room temperature)
2 teaspoons of baking powder
1 teaspoon of dry yeast
180 cc of water
the dry yeast is 'instant' so no need to get it going with a bit of water and sugar before hand...
and I cheat because I use our automatic bread kneeder / mixer to do all the work, just put the ingredients in and 90 minutes later the naan 'dough' is ready.
I cut the dough into chunks and patted them down to be about half an inch thick and 6 or 7 inches long, shaped like, well, shaped like naan. (duh) let it rise a while, 20 or 30 minutes.
I put a bit of grape seed oil onto a non-stick frying pan, heat it, add a bit of butter for flavor, and fry the naan until it is cooked,
I like to slow cook my naan, heat the pan for a while, lay out 2 naans in it, cover it and turn the heat off. I leave that for about 5 minutes, then crank the fire up again, flip the piece, and again, turn the heat off, and let it cook covered. I never really cared for the semi burnt naan, so I just get it browned and cooked through and through.
my old lady cooked up some really hot curries, and we enjoyed a very tasty lunch.
we always put the apples into tupperware, but sure, air discolors them, too.
I do not know if the knife is the 'only' reason, but I cut the apple yesterday around 3pm, and up this morning, 9 or 10 hours later, no discoloring. Some of our old knives had some kind of teflon coating, that might have done the discoloring, too. don't really know.
anyway, the Kyocera knives rule; especially straight cutting of veggies. They do have limitations, can not cut pumpkins or hard shit like bones because they will break.
The only bones in my life (aside from the ones in my body) are made of paper, and they slice in half really well with the ceramic knife-- works best when sharing the bones.
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Have one, Bob. Will post it later, o.k.? Am at work right now and cannot.
Don't part with your illusions. When they are gone, you will still exist, but you have ceased to live.