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A Dash of Pepper | Just another WordPress.com weblog

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About | A Dash of Pepper

https://adashofpepper.wordpress.com/about

A Dash of Pepper. Just another WordPress.com weblog. This website is being started as a way to work through boxes of magazine and newspaper clippings, recipe books that have never been opened and internet printouts that seems exciting at the time, but have never been looked at since. I want to document my successes and failures (hopefully not too many), catalogue my recipes and practice my beginner skills. Blog at WordPress.com. Follow “A Dash of Pepper”. Get every new post delivered to your Inbox.

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January | 2010 | A Dash of Pepper

https://adashofpepper.wordpress.com/2010/01

A Dash of Pepper. Just another WordPress.com weblog. Archive for January, 2010. Bull; January 25, 2010 • Leave a Comment. Roasted Red Pepper Hummus. Bull; January 8, 2010 • Leave a Comment. Bull; January 8, 2010 • Leave a Comment. You are currently browsing the A Dash of Pepper. Weblog archives for January, 2010. Blog at WordPress.com. A Dash of Pepper. Create a free website or blog at WordPress.com. Follow “A Dash of Pepper”. Get every new post delivered to your Inbox.

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And the winner is… | A Dash of Pepper

https://adashofpepper.wordpress.com/2010/03/05/and-the-winner-is

A Dash of Pepper. Just another WordPress.com weblog. And the winner is…. A Sous Vide experiment…. It was time for an experiment. I took three filet mignons approximately the same size and cooked them all at 134 degrees. I didn’t use any seasonings so we could experience the true taste of the meat. Steak 1: 2 days 18 1/2 hours. Steak 2: 1 day 20 1/2 hours. Steak 3: 1 day 50 min. And the winner is… Steak #2! This experiment turned out so well I am going to have to try the same experiments with all my meat!

4

Fresh Pasta Dough | A Dash of Pepper

https://adashofpepper.wordpress.com/2010/01/25/fresh-pasta-dough

A Dash of Pepper. Just another WordPress.com weblog. 3 1/2 cups flour. 4 extra large eggs (or approximately 6 medium ones). Creaet a larged walled circle with the flour and break the eggs in the middle. Whisk the egg with a fork. Slowly mix the flour with the eggs. As you continue to add the flour to the eggs it will become doughy. If it is too sticky add flour approximately 1/2 cup at a time. By guyelle on January 25, 2010. Leave a Reply Cancel reply. Enter your comment here. Address never made public).

5

Homemade Yogurt | A Dash of Pepper

https://adashofpepper.wordpress.com/2010/01/08/homemade-yogurt

A Dash of Pepper. Just another WordPress.com weblog. After heating my milk to 180 degrees and then cooling to 110, I use the Euro Cuisine Yogurt Maker. My favorite feature about the Euro Cuisine is that the containers are glass and the covers allow you to mark the dates so you know exactly when it is hitting its expiration date. No starting the day with a bad spoon of yogurt! Does this make it more of a review than a post about cooking? By guyelle on January 8, 2010. Leave a Reply Cancel reply.

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A Dash of Pepper | Just another WordPress.com weblog

A Dash of Pepper. Just another WordPress.com weblog. And the winner is…. Bull;March 5, 2010 • Leave a Comment. A Sous Vide experiment…. It was time for an experiment. I took three filet mignons approximately the same size and cooked them all at 134 degrees. I didn’t use any seasonings so we could experience the true taste of the meat. Steak 1: 2 days 18 1/2 hours. Steak 2: 1 day 20 1/2 hours. Steak 3: 1 day 50 min. And the winner is… Steak #2! Bull;January 25, 2010 • Leave a Comment. 3 1/2 cups flour.

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