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We're Cookin' Now

Sunday, April 24, 2016. I've been touring Seattle this weekend, it's been fun! Weather cooperated and got to see and taste a lot. Lots of great rock and roll memorabilia at the EMP museum. They had a great Nirvana exhibit. Today I went to Capitol Hill to see the Jimi Hendrix statue, which was conveniently across from the Broadway farmers market, held every Sunday. Saw some nice produce, prepared foods and mushrooms! Too bad I'm traveling, no room! Enjoyed the Fig N Pig burger at Lil Woody's, which was wo...

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We're Cookin' Now | cookingnow.blogspot.com Reviews
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Sunday, April 24, 2016. I've been touring Seattle this weekend, it's been fun! Weather cooperated and got to see and taste a lot. Lots of great rock and roll memorabilia at the EMP museum. They had a great Nirvana exhibit. Today I went to Capitol Hill to see the Jimi Hendrix statue, which was conveniently across from the Broadway farmers market, held every Sunday. Saw some nice produce, prepared foods and mushrooms! Too bad I'm traveling, no room! Enjoyed the Fig N Pig burger at Lil Woody's, which was wo...
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1 we're cookin' now
2 seattle eats
3 no comments
4 ingredients
5 10 garlic cloves
6 1 tbsp oregano
7 1 tbsp cumin
8 sliced pork roast
9 swiss cheese
10 yellow mustard
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we're cookin' now,seattle eats,no comments,ingredients,10 garlic cloves,1 tbsp oregano,1 tbsp cumin,sliced pork roast,swiss cheese,yellow mustard,enjoy,beignets update,adapted,2 large eggs,1/4 tsp yeast,instructions,results,notes,try real buttermilk,score
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We're Cookin' Now | cookingnow.blogspot.com Reviews

https://cookingnow.blogspot.com

Sunday, April 24, 2016. I've been touring Seattle this weekend, it's been fun! Weather cooperated and got to see and taste a lot. Lots of great rock and roll memorabilia at the EMP museum. They had a great Nirvana exhibit. Today I went to Capitol Hill to see the Jimi Hendrix statue, which was conveniently across from the Broadway farmers market, held every Sunday. Saw some nice produce, prepared foods and mushrooms! Too bad I'm traveling, no room! Enjoyed the Fig N Pig burger at Lil Woody's, which was wo...

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We're Cookin' Now: February 2013

http://cookingnow.blogspot.com/2013_02_01_archive.html

Tuesday, February 19, 2013. Does your sourdough starter actually need pineapple juice? In 2009, Debra Wink has posted on The Fresh Loaf. My favorite bread-related forum) about her research into the microflora in developing sourdough starter cultures. The suggestion to use pineapple juice (or other high-acid fruit juice) to create more suitably acidic environment to eliminate the early stinky phases of starter development. Are purported to help get a starter going in a short period of time. I think there ...

2

We're Cookin' Now: June 2014

http://cookingnow.blogspot.com/2014_06_01_archive.html

Friday, June 27, 2014. After my post in 2011 about Cafe Du Monde beignets. Been reading more about beignets and trying to unlock the secrets. Sometimes I get a bit obsessive about fried foods, and beignets and donuts have been on my mind a lot (just got Lara Ferroni's donut book last week). Some other sites have reported that Cafe Du Monde (CDM) uses a blend of flours, which includes rye flour. I don't know about that, but it's worth exploring. Something like this recipe here from Baker Bette. Reduce hea...

3

We're Cookin' Now: April 2013

http://cookingnow.blogspot.com/2013_04_01_archive.html

Thursday, April 11, 2013. Refined way of building sourdough - attempt #1 (and #2). Ars Pistorica writes in his blog about a sure-fire way of creating a Lb. san franciscensis. Another write-up from the process can be found here. So as a friend of mine recently asked me to help him with a starter for his restaurant, I thought I might try this method, as it seems faster than others. It does however depend on some measure of temperature control. So what you'll probably need:. 2 Gentle heat source. Combine al...

4

We're Cookin' Now: September 2011

http://cookingnow.blogspot.com/2011_09_01_archive.html

Wednesday, September 21, 2011. Because of a recent baking post I read, I've been thinking about this some more. According to a weight-to-volume converter I found online:. 1kg of wheat flour translates to 1.686L of volume. 1kg of water translates to 1L of volume. So, thinking out loud and inspired by a related post, I'm guessing the water weight-volume conversion will serve as a good tool for rough estimation. How about this:. Line a basket/container with a plastic bag. Posted by Just somebody.

5

We're Cookin' Now: Aerosol whipped cream expiration date - is it bogus?

http://cookingnow.blogspot.com/2014/01/aerosol-whipped-cream-expiration-date.html

Sunday, January 26, 2014. Aerosol whipped cream expiration date - is it bogus? Lots of info on the web, generally very conservative."use no more than 3 weeks after sell-by date". Well, I found a full can of ultra-pasteurized Reddi-Whip aerosol that has been sitting patiently in my fridge for a couple of years! Yes, the sell-by date reads Oct 2012. So after some research, I decided to give it a shot. The best guiding principle is "use your senses". Smells bad? Next step: dip my finger and taste.

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We're Cookin' Now

Sunday, April 24, 2016. I've been touring Seattle this weekend, it's been fun! Weather cooperated and got to see and taste a lot. Lots of great rock and roll memorabilia at the EMP museum. They had a great Nirvana exhibit. Today I went to Capitol Hill to see the Jimi Hendrix statue, which was conveniently across from the Broadway farmers market, held every Sunday. Saw some nice produce, prepared foods and mushrooms! Too bad I'm traveling, no room! Enjoyed the Fig N Pig burger at Lil Woody's, which was wo...

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