Have you tried using wheat flour from France? I've heard from people that are celiacs that they can consume that flour just fine.

Well bummer. Maybe it just works for people with a gluten intolerance or its entirely psychosomatic with them.

Maybe the same people allergic to MSG but eat Chick Fil A

I love pho, but it's one of those things I don't make at home when I can get something just as good or better from a good pho shop for 1/3 the price.

As someone who doesn't eat pho.....is 'rare beef' just part of the title, or is there some scarce meat you're supposed to use in the recipe?

agcrock2005 said:

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Backyard Gator said:

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As someone who doesn't eat pho.....is 'rare beef' just part of the title, or is there some scarce meat you're supposed to use in the recipe?

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Vietnamese places throw raw meat on the top of the pho soup and it cooks when you mix it. Hot soup and very thin raw meat cooks fast. Usually they use eye of round I believe.

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Ah, so it is rare in that it is lightly cooked, and not rare meaning scarce. Thank you for that explanation.

GAC06 said:

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Definitely easier to go get it but there's not a place near us, and even if there was we aren't eating out with a newborn. Plus it's fun to make new stuff.

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Car seats fit wonderfully in high chairs. We became pros at timing naps to dining out. Worked well with first kid, but he was rare. He could sleep through a noisy Mexican restaurant without making a peep.

When our not quite three year old was very little we ate out at lot, but we lived in the city where it wasn't a 30 minute drive each way to get to any place I'd like to eat at

How thick did you cut your eggplant?

We used to have eggplant parmesan at family gatherings all the time as a kid. It was one of my father's favorite dishes, so my grandmother would make it for him.

I've had it twice in my life where I really liked it, most of the time I merely tolerate it. The key for me is the eggplant has to be sliced very thin, just slightly thicker than a potato chip. I know eggplant isn't technically a type of squash or zucchini, but the texture always reminded me of those fruits. Slicing them thin reduces the texture issue for me.

I cut them about 1/2" thick, but the real trick is to get rid of the water and buying smaller Italian Eggplants. I'm extremely picky about eggplant as well and won't order it at a place unless I've tried it from someone else's plate first. Noli's Vite in New Braunfels is the best I've ever had and lucky for me it's only about 3 miles away.

Did you take a side view of the deep dish?

Sadly, no. I use the recipe from The Pizza Bible.

Here's a thread from a while back I posted my way to complicated deep dish recipe

https://texags.com/forums/67/topics/3503832

Are you boiling those before you bake them?

HTownAg98 said:

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Sadly, no. I use the recipe from The Pizza Bible.

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Did you use Seresota/Heckers flour? Did you use lard and butter in the recipe?

FIDO*98* said:

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Here's a thread from a while back I posted my way to complicated deep dish recipe

https://texags.com/forums/67/topics/3503832

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I think I've made every type of pizza at this point except for Chicago deep dish.

I might adjust a basic FWSY recipe to add butter, and use a spring form cake pan to parbake the dough before putting the toppings in.