American Cooking

[Amazon warrior]

Originally posted by PegaZus

Originally posted by Amazon warrior
It goldened up nicely but didn\'t appear to rise much and has an interesting dense crumbly texture. I expected something more fluffy, although I readily admit that a) I have no idea what I\'m talking about and b) I may well have done something fundametally wrong!

It should rise some, but it won\'t rise up like a cake. I\'d say no more than 2-3 times the depth of the batter. But hey, as long as it tastes good.

Ah, ok. It rose that much, I think. I just wasn\'t sure if that was normal or I\'d done something wrong. Cheers!

 

[Einion]

Originally posted by Amazon warrior
Right, have tried making Einion\'s recipe this evening. I used regular flour and a fine polenta-type cornmeal (it has a texture a bit like sand, but tastier), and baked it in my shallow pie tin.

Was just replying to your earlier posting, saying it\'s best done with fine cornmeal rather than coarse, before I noticed the later one! So glad you tried that. FWIW it should end up 4-6cm in depth, roughly speaking; a photo might help so here. If it\'s too heavy definitely try a little more raising agent and sift it into the flour.

...

Originally posted by Shadzar
Chili!
...
12 fresh picked jalepenos
30 fresh picked habenaros
10 fresh picked tabascos
...
mush up all the peppers and get your meat cooking in a big cast iron skillet....

Do you have a cast-iron mouth to go along with that skillet?!

This works out conservatively at 2 habaneros per bowl

Originally posted by BarstoolProphet

Originally posted by starchaser1
...a 56oz prime ribeye steak...

How many people were eating it?
That\'s 4.5 pounds of meat!

Calculator on the fritz?

Einion

 

[Amazon warrior]

Originally posted by Einion

Originally posted by Amazon warrior
Right, have tried making Einion\'s recipe this evening. I used regular flour and a fine polenta-type cornmeal (it has a texture a bit like sand, but tastier), and baked it in my shallow pie tin.

Was just replying to your earlier posting, saying it\'s best done with fine cornmeal rather than coarse, before I noticed the later one! So glad you tried that. FWIW it should end up 4-6cm in depth, roughly speaking; a photo might help so here. If it\'s too heavy definitely try a little more raising agent and sift it into the flour.

Einion

Ah, the photo helps a lot, thanks! I wasn\'t sure which type to get but opted for the middle ground as the supermarket had flour, fine and coarse meal. Possibly mine doesn\'t look like that because I used a tin that was quite large, so the mix got lost in the bottom a bit. I\'ll use a bit more baking powder next time too -perhaps my teaspoons were ungenerous.