Experiments :

Experiments

53 1
The big event is Pizza night Friday nights. Pizza is and always should be with a capital P. I am constantly trying to out geek myself and last week I think I did it, so this week there is a lot of pressure on me. I have[...]

Experiments

53 1
I like experimenting, but sadly I never seem to learn how and when to do it. Most of the time my experiments end up ok or even good. But sometimes they're just a miserable flop. They often take ages to perfect and turn into something good, so I[...]

Food experiments

53 1
Dan and I have been having some fun in the kitchen!      Yesterday?s experiment included some pomegranate. That looked like this at the end? Today?s experiments looked like this? and this[...]

Bread Experiments

53 1
  Eating brioche after brioche in France, when we got home I missed eating brioche for breakfast. Instead of paying 5 euros for a loaf of brioche at the market, I decided to try and make some. This was quite an adventurous idea –[...]

Couscous Experiments

53 1
I tried cooking a new grain! COUSCOUS . It is made from semolina wheat and wheat flour. The flour is moistened and rolled into small spherical shapes. There are different varieties of couscous and the specific one that I used in this recipe was[...]

Biscotti experiments

53 1
I was attracted to biscotti since they are low fat and seems easy to make. I came across Deeba's  post on biscotti and decided to give it a try. The first time I tried it, I found the dough too soft so I added extra 1 1/2 cups of flour.[...]

The Gravlax Experiments.

53 1
As most of you may know, I’ve been visiting Finland twice a year for a while now. This has given me plenty of chances to sample Nordic cuisine and of the many things that I’ve become a fan of, their amazing gravlax selection (readily[...]

Experiments with Xylitol

53 1
Xylitol?  What is Xylitol?  Until recently, I had never heard of the stuff.  I've come to learn that Xylitol is, " Xylitol is an all natural sweetener that looks and tastes like sugar. Xylitol is naturally occuring in many fruits[...]

Experiments in Home Curing

53 1
As I've recently professed my obsession with charcuterie it shouldn't be surprising to see meat curing, smoking, etc. appearing on my blog, I give you the preface so that you aren't surprised as more and more of these items start appearing. Last[...]

Experiments in Baked Oatmeal

53 1
Top o’ the mornin’ to ya! I told you yesterday’s Mom walk temps were “ not bad ,” but today’s were “frigid!” We were tromping through a 26 degree wind chill, and actually made it back in record[...]