CHILL & TELL

CHILL & TELL Welcome to CHILL & TELL. I come across something interesting or useful that helps me with my food endeavors, and I try to share these tips and tricks.

The more time I spend in the kitchen, the more I learn, which means that I’m constantly coming up with new recipes I want to share. In short, what I produce in the kitchen, you’ll likely find here. And my promise (which I hope I never break!) is that every recipe will always be 100% from scratch. That’s the way I was raised, and that’s the kind of baking I believe in.

10/03/2016

“If hot food is they key to maintaining an expedition's stamina, then low grade gut-rot alcohol is the key to sustaining its sense of pleasure.”
― Tahir Shah :D
:D :V :3

03/03/2016

Naan is a flat bread often served at Indian restaurants. :)

Navajo Fry BreadTopped with ground beef and shredded lettuce instead of powdered sugar, this puffy fried bread becomes a...
27/02/2016

Navajo Fry Bread
Topped with ground beef and shredded lettuce instead of powdered sugar, this puffy fried bread becomes a Native American taco. 😍👌


INGREDIENTS:
1 1/2 cups all-purpose flour
1 package active dry yeast
1 5 ounce can evaporated milk
1/2 cup sugar
1/4 cup water
1/4 cup shortening
1 teaspoon salt
2 eggs
2 1/2- 3 cups all-purpose flour
Cooking oil for frying
Powdered sugar

Directions
1.
Combine 1-1/2 cups of the flour and the yeast. In a saucepan heat and stir milk, sugar, water, shortening, and salt until warm (120 degrees F to 130 degrees F) and shortening almost melts. Add to the flour mixture along with the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl, turn once to grease surface. Cover and refrigerate 8 hours or overnight. (Dough can be refrigerated up to 3 days and fried as needed, but is best the first day.)
3.
Remove dough from refrigerator; let stand at room temperature for 30 minutes. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough to 1/8- to 1/4-inch thickness. Cut into 3x4-inch rectangles.
4.
Heat cooking oil to 365 degrees F. Carefully fry 2 rectangles at a time about 1-1/2 to 2 minutes or until golden, turning once. Drain on paper towels. Sprinkle with powdered sugar while still warm; serve immediately. Makes about 20 rectangles.

A Wonderful Day To All! :)

Salsiccia is Italian for "sausage," and it's a tasty part of the filling in this savory appetizer bread. The filling mak...
26/02/2016

Salsiccia is Italian for "sausage," and it's a tasty part of the filling in this savory appetizer bread. The filling makes a spiraling swirl down the middle of the bread. 😉😊👌

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