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Thread: ChocoTaco369's Personal Food Porn Thread page 10

  1. #91
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    ChocoTaco369 is offline Senior Member
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    Quote Originally Posted by EricS View Post
    I might actually take you up on that, is that 15 bucks going to cover tax and shipping to ND?
    Well, a flat rate USPS large box is $15 and the almond meal is $4/lb, so I'm assuming $55 for 10 pounds of almond meal. I usually go to Trader Joe's every other weekend to get heavy cream and salmon, so I can pick you up some if you want. PM me your address and if you send me a check I'll buy you some.
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  2. #92
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    Damn dude I'll have to check out Trader Joes in St. Louis

  3. #93
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    My PWO meal kicks your PWO meal's ass.



    One pound of perch fillets and over two pounds of potato fries. W00t! How I've missed fries. I've been eating them all weekend. They will become a staple in my diet from now on.
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  4. #94
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    Looks awesome. How do you do the fries? Just slice, season and bake?

  5. #95
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    Quote Originally Posted by yodiewan View Post
    Looks awesome. How do you do the fries? Just slice, season and bake?
    Yep. I tossed them with 1 Tbsp of olive oi, some sea salt, black pepper, chili powder, paprika, cayenne and thyme. Obviously, you can bake them with whatever you want. You can bake them on a sprayed/greased baking sheet at 400* F and make sure the fries aren't touching.. Bake them for about 15 mins, then flip them and bake for another 10 minutes or so. Keep an eye on them so they don't burn. I feel olive oil's a better choice than the saturated oils because the smoke point is higher, even though I'm technically baking above its smoke point. They turned out great. Just as crispy as a deep fried fry. They'd probably be killer using a tablespoon of bacon grease instead of olive oil.
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  6. #96
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    deep fried russet potatoes fries are quite popular here. What do you think of sticky rice and black rice? We have those several times a week.

  7. #97
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    Thanks Chaco. I just cooked up like 5 pounds of sweet potatoes for this week's refeeds (or at least part of it, we'll see how long they last!), but I will definitely try the fries next time. It looks like you have half white and half sweet. Just the lighting? I bet either one would be good, though I imagine white potatoes would be crispier.

  8. #98
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    Quote Originally Posted by strom View Post
    deep fried russet potatoes fries are quite popular here. What do you think of sticky rice and black rice? We have those several times a week.
    I've never had black rice and I've never bought glutinous rice before to make sticky rice. I just buy white canilla rice. It's cheap and it comes out great. How is black rice? Is it like brown rice? I try to avoid that due to the antinutrients.

    Quote Originally Posted by yodiewan View Post
    Thanks Chaco. I just cooked up like 5 pounds of sweet potatoes for this week's refeeds (or at least part of it, we'll see how long they last!), but I will definitely try the fries next time. It looks like you have half white and half sweet. Just the lighting? I bet either one would be good, though I imagine white potatoes would be crispier.
    There are three large russet potatoes and one sweet potato to mix things up a bit. The russet potatoes got nice and crispy, but the sweet potato didn't as much. They were a lot softer. The russets worked better. I suspect baking potatoes may work even better than russets due to the lower moisture content.
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  9. #99
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    DFH
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    ChocoTaco for president!

    Dang, my wimpy little single serving pizza looks like dog food on this thread...

    Back to pizza crust... I wanted mine thin and crispy anyway, like real Italian... Their's are not like bread. I just used coconut flour, baking powder, egg, butter and a bit of olive oil and made a kind of cracker on a frying pan with olive oil. It was OK, but a bit crumbly and dry, like a pie crust.

    I want to experiment a bit more. Any ideas for making a better crust that doesn't require rice flour and the yeast thing?

  10. #100
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    Quote Originally Posted by DFH View Post
    ChocoTaco for president!

    Dang, my wimpy little single serving pizza looks like dog food on this thread...

    Back to pizza crust... I wanted mine thin and crispy anyway, like real Italian... Their's are not like bread. I just used coconut flour, baking powder, egg, butter and a bit of olive oil and made a kind of cracker on a frying pan with olive oil. It was OK, but a bit crumbly and dry, like a pie crust.

    I want to experiment a bit more. Any ideas for making a better crust that doesn't require rice flour and the yeast thing?
    The only non-wheat pizza crusts I've ever tried were coconut flour and white rice flour. There was no comparison. The white rice flour crust was sooooo much better. BTW, don't fear yeast. It doesn't necessarily have gluten. My yeast clearly says "gluten free" on it, so IMO, there's no reason not to use it.

    That being said, I'm making a sourdough wheat pizza crust as we speak. I have a starter fermenting on my kitchen. It's not for me - I'm making it for my friends on Wednesday. It's funny. I haven't had real pizza in 4 months, but I still really love making it.
    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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