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 Post subject: Saveur March: Sicily
PostPosted: Thu Feb 24, 2011 12:37 am 
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Joined: Thu Dec 18, 2008 1:03 am
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Location: Portland, OR
A really good issue from Saveur this month. Exceptionally, the cover story (Sicily) is also the main story in the issue. 10 pages of text and recipe's from the crossroads of the Mediterranean.

Also:

  • Wood-smoked coffee
  • Maple syrup of Quebec
  • Cooking with cassava root
  • Feature on Ferran Adria
  • Food of Haiti (yes, really!)

If you're not a subscriber, this might be an issue worth buying at the newsstand.

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 Post subject: Re: Saveur March: Sicily
PostPosted: Thu Feb 24, 2011 8:13 am 
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Looks liks a visit to B&N at lunch is in order (no indy bookstores close by I'm afraid).


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 Post subject: Re: Saveur March: Sicily
PostPosted: Thu Feb 24, 2011 11:28 am 
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Joined: Mon Dec 22, 2008 11:01 am
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Location: Denver
Haven't received mine yet, so I now have magazine envy.

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 Post subject: Re: Saveur March: Sicily
PostPosted: Thu Feb 24, 2011 4:58 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
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Location: Northern California
excellent!


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 Post subject: Re: Saveur March: Sicily
PostPosted: Thu Feb 24, 2011 9:55 pm 
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One warning, though, the recipes contain the usual errors & omissions.

For example, the recipe for pao de quejo tells you to use tapioca starch instead of tapioca flour. This will not work, believe me, I know ...

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 Post subject: Re: Saveur March: Sicily
PostPosted: Fri Feb 25, 2011 9:57 am 
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What is the difference between tapioca starch and flour? Everything I've read says they are the same.


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 Post subject: Re: Saveur March: Sicily
PostPosted: Fri Feb 25, 2011 7:12 pm 
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Darcie,

Tapioca starch is made by washing the starch out of the cassava, and then dehydrating. It's pure starch. Flour is made from dried, ground cassava root, so it contains fiber and other solid elements.

If you use starch to try to make pao de quejo, then you have no solids in your dough. You can add a LOT of tapioca starch to milk before you get a workable dough, like liters of it. Believe me, I know. :shock:

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