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| Saveur March: Sicily http://cookaholics.org/viewtopic.php?f=8&t=1208 |
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| Author: | TheFuzzy [ Thu Feb 24, 2011 12:37 am ] |
| Post subject: | Saveur March: Sicily |
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:
If you're not a subscriber, this might be an issue worth buying at the newsstand. |
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| Author: | Darcie [ Thu Feb 24, 2011 8:13 am ] |
| Post subject: | Re: Saveur March: Sicily |
Looks liks a visit to B&N at lunch is in order (no indy bookstores close by I'm afraid). |
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| Author: | gardnercook [ Thu Feb 24, 2011 11:28 am ] |
| Post subject: | Re: Saveur March: Sicily |
Haven't received mine yet, so I now have magazine envy. |
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| Author: | phoenix [ Thu Feb 24, 2011 4:58 pm ] |
| Post subject: | Re: Saveur March: Sicily |
excellent! |
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| Author: | TheFuzzy [ Thu Feb 24, 2011 9:55 pm ] |
| Post subject: | Re: Saveur March: Sicily |
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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| Author: | Darcie [ Fri Feb 25, 2011 9:57 am ] |
| Post subject: | Re: Saveur March: Sicily |
What is the difference between tapioca starch and flour? Everything I've read says they are the same. |
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| Author: | TheFuzzy [ Fri Feb 25, 2011 7:12 pm ] |
| Post subject: | Re: Saveur March: Sicily |
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. 
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