Job Discussion Forums

Golightly · Posted: Tue May 15, 2007 12:42 pm Post subject:

Haven't you heard of the new 'discovery' method?
You look in the new ET books, then b.ugger off and find the thing you're looking for in a proper book. Wink

readdave · Joined: 29 Apr 2007 Posts: 8

This is a completely random question, but...

Do they sell peanut butter in Istanbul?

Listener · Joined: 17 Jun 2005 Posts: 140 Location: Istanbul

yes. but it doesn't taste the same.... Sad

fistik ezmezsi

justme · Joined: 18 May 2004 Posts: 1944 Location: Istanbul

But make sure it's yer fıstığı ezmesi, otherwise you get oversweet hazlenut paste Sad

FGT · Joined: 14 Sep 2003 Posts: 762 Location: Turkey

In Kipa there are two types on sale, both produced by the same manufacturer (Turkish), one is sweet and yucky, the other is a close approximation of peanut butter (smooth not crunchy though). "Polmak Gold - classic peanut butter" works, at least as far as a limey's taste buds can detect.

Listener · Joined: 17 Jun 2005 Posts: 140 Location: Istanbul

on a slightly related note, Carrefour at Tepe Nautulis has ricotta cheese for 4.75 a package..... If only I were in the mood for lasagne now........ Rolling Eyes

justme · Joined: 18 May 2004 Posts: 1944 Location: Istanbul

Lor peynir is a perfectly acceptable stand-in for ricotta, and much cheaper!

Maybe it is ricotta, who knows. But I made some ravioli with it awhile back, and some canneloni, and it worked just fine...

dmb · Joined: 12 Feb 2003 Posts: 8397

I recently brought back the finest selection of cheeses known to man from the uk. I promptly stuck them in the freezer. However I have discovered that cheese doesn't freeze very well. It becomes all crumbly when it is defrosted. Does anyone know why?

Golightly · Posted: Thu May 24, 2007 10:02 pm Post subject:

because you're freezing all the moisture content out and are left with the fat. In effect, causing a further separation of the curd from the whey.

I have a feeling there's a joke in there somewhere...

Listener · Joined: 17 Jun 2005 Posts: 140 Location: Istanbul

Isn't lor all dry and crumbly? there's no way it would give the same texture, I would think. Do you add some milk or something when you use it?

On a not-very-related note, anyone know of a good bisquik substitute? I tried Dr. Oetker's Sade Kek Karisim and it's really just self rising flour..... I have a couple recipes that really only taste right with bisquik...

tararu · Joined: 07 May 2006 Posts: 494

What's bisquik? Is it bi-carb or baking soda?

mongrelcat · Joined: 12 Mar 2004 Posts: 232

Bisquik makes the best pancakes!!!

i brought some back with me last time i went home but it's gone, sorry!!

-a much pancake-fatter MCat

yaramaz · Posted: Fri May 25, 2007 5:56 am Post subject:

It's a biscuit (as in fluffy, American style biscuits-- scone gibi) mix. I think you just need baking powder with regular flour to approximate self rising flour.

Here is a basic recipe for them I found online:

Ingredients for Baking Powder Biscuit

* 2 cups bread flour
* 5 teaspoons baking powder
* 1 teaspoon salt
* 1 tablespoon shortening
* 1 cup milk and water in equal parts
* 1 tablespoon butter

Instructions

1. Mix dry ingredients, and sift twice.
2. Work in butter and shortening with tips of fingers; add gradually the liquid, mixing with knife to a soft dough.
3. It is impossible to determine the exact amount of liquid, owing to differences in flour.
4. Toss on a floured board, pat and roll lightly to one-half inch in thickness.
5. Shape with a biscuit-cutter.
6. Place on buttered pan, and bake in hot oven twelve to fifteen minutes.
7. If baked in too slow an oven, the gas will escape before it has done its work.