hakamablog.blogspot.com

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Monday, February 18, 2013. I use this base for chili, enchiladas, all kinds of stuff. Get some dried chilies. Whatever floats your boat. I like to pull the stems off and get as many of the seeds out as possible before proceeding. Bring a pot of water to a simmer and throw the chilis in. I use the pasta strainer to keep them all under water. Let it simmer until it's all soft and pliable. Around 10 minutes. Links to this post. Sunday, August 7, 2011. After a bit of a hiatus, I caught a lot of flack for not...

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hakamablog | hakamablog.blogspot.com Reviews

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Monday, February 18, 2013. I use this base for chili, enchiladas, all kinds of stuff. Get some dried chilies. Whatever floats your boat. I like to pull the stems off and get as many of the seeds out as possible before proceeding. Bring a pot of water to a simmer and throw the chilis in. I use the pasta strainer to keep them all under water. Let it simmer until it's all soft and pliable. Around 10 minutes. Links to this post. Sunday, August 7, 2011. After a bit of a hiatus, I caught a lot of flack for not...

<META> KEYWORDS

1 chili base

2 strain it

3 posted by

4 no comments

5 annnd we're back

6 eggs

7 sugar

8 salt

9 vanilla extract

10 pastry flour

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chili base,strain it,posted by,no comments,annnd we're back,eggs,sugar,salt,vanilla extract,pastry flour,baking powder,almonds,add vanilla,add almonds,stinky ***,and of course,super ultra mega,hakamablog contest,so start baking,2 comments,flour 40 oz

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hakamablog | hakamablog.blogspot.com Reviews

https://hakamablog.blogspot.com

Monday, February 18, 2013. I use this base for chili, enchiladas, all kinds of stuff. Get some dried chilies. Whatever floats your boat. I like to pull the stems off and get as many of the seeds out as possible before proceeding. Bring a pot of water to a simmer and throw the chilis in. I use the pasta strainer to keep them all under water. Let it simmer until it's all soft and pliable. Around 10 minutes. Links to this post. Sunday, August 7, 2011. After a bit of a hiatus, I caught a lot of flack for not...

INTERNAL PAGES

hakamablog.blogspot.com

1

hakamablog

http://hakamablog.blogspot.com/2009/09/like-starter-this-is-super-easy-recipe.html

Thursday, September 3, 2009. Like the starter, this is a super easy recipe. Ingredients for today are;. Proof the yeast in the water and sift the flour if it needs it. throw the salt in the flour. Put the poolish we made yesterday in the kitchenaid. Add the water/yeast and mix. Gradually add the flour/salt mix. Let that mix on low for a bit. make sure you get all the flour incorporated. While that is going, oil up a sheet pan. Now off to the oven. this took about 20 minutes. with one turn halfway. 1) i g...

2

hakamablog: April 2009

http://hakamablog.blogspot.com/2009_04_01_archive.html

Sunday, April 26, 2009. Biscuits - this time, they don't suck. Ok, ok, ok. I screwed the pooch on those last biscuits. man, they were bad. I'm not even going to say where I got the recipe from. The source may one day read this blog, and I'm a little afraid of her. I was reading the NYT today. They had a little article on buttermilk and how it's making a comeback. 1) did it ever leave? 2) who drinks that stuff? 2 cups cold buttermilk. 1 T cream of tartar. 15 t baking soda. It's lazy and makes me crazy.

3

hakamablog: July 2009

http://hakamablog.blogspot.com/2009_07_01_archive.html

Thursday, July 9, 2009. Ugh, what a crap day. The much adored hakamaDOG had a tumor removed from her lip today. she is coming out of anesthesia and whining quite a bit. we'll see how tomorrow is. One a lighter note, here are some pictures of stuff we ate in Europe. This is a raspberry tort we had at the hotel grand pupp. That place was very nice. Some of the best panna cotta i have ever had. it was at the coda restaurant in the hotel aria. Links to this post. Sunday, July 5, 2009. Heavy cream 8 oz. One o...

4

hakamablog: November 2009

http://hakamablog.blogspot.com/2009_11_01_archive.html

Thursday, November 19, 2009. As you can probably tell, I've been in a cooking funk lately. So I thought I would document something easy (which seems to be all I can make lately). So my favourite *. Way to make asparagus is to just broil it with some olive oil and seasoning. First thing, oven to high broil. Let it get warm for a few minutes. Take the woody ends off. Throw on a sheet pan with a little olive oil and salt. Into the oven for 4-5 minutes. Pull them out and hit with a little pepper. Done. My fr...

5

hakamablog: Annnd we're back

http://hakamablog.blogspot.com/2011/08/annnd-were-back.html

Sunday, August 7, 2011. After a bit of a hiatus, I caught a lot of flack for not posting anything. So to remedy that. I whipped up some biscotti. This recipe is new to me and frankly, needs to be tweaked some. but here it is as I made it. Combine the eggs, sugar and salt. whisk over hot water until the sugar is incorporated into the mixture. stick a finger and and see if it feels gritty. if so, keep whisking. Fold in flour mixture. Shape into about 3 logs. Reduce oven temp to 275. View my complete profile.

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Monday, February 18, 2013. I use this base for chili, enchiladas, all kinds of stuff. Get some dried chilies. Whatever floats your boat. I like to pull the stems off and get as many of the seeds out as possible before proceeding. Bring a pot of water to a simmer and throw the chilis in. I use the pasta strainer to keep them all under water. Let it simmer until it's all soft and pliable. Around 10 minutes. Links to this post. Sunday, August 7, 2011. After a bit of a hiatus, I caught a lot of flack for not...

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