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FRC: So Good You'll Scream? A Cookbook From Horror Icon Vincent Price
- Thread starter mariadnoca
- Start date
I have it also, but haven't made anything I remember from it. Do you have any favorite recipes?
I've heard there's a recipe for manicotti or something like from Sardi's that's really good. And I think our Michael in Phoenix recommends the House Bread. Must go look for that cookbook.
I've heard there's a recipe for manicotti or something like from Sardi's that's really good. And I think our Michael in Phoenix recommends the House Bread. Must go look for that cookbook.
the House Bread is in our T&T. Ron from Worc posted it
originally from Michael on Gails
http://www.eat.at/swap/forum5/15_VINCENT_PRICES_HOUSE_BREAD
originally from Michael on Gails
http://www.eat.at/swap/forum5/15_VINCENT_PRICES_HOUSE_BREAD
michael-in-phoenix
Well-known member
My sons grew up on this bread. Very good!
I found a copy of this book in a thrift store once. They wanted $2. I tried to pay them $20, but they wouldn't take it. That particular edition was going for nearly $100 per copy online, and I told them so. They insisted I pay just $2.
I ended up sending it to a friend here on the swap as a gift.
It is a wonderful peek into the 50s, 60s dining scene, worldwide.
Boccone Dolce is awesome, too. Herb bread is good. Stuffed mushrooms, named after his daughter. Friday Chicken was the first recipe where I saw the technique of stuffing the capon under the breast skin. Good stuff!
Michael
I found a copy of this book in a thrift store once. They wanted $2. I tried to pay them $20, but they wouldn't take it. That particular edition was going for nearly $100 per copy online, and I told them so. They insisted I pay just $2.
I ended up sending it to a friend here on the swap as a gift.
It is a wonderful peek into the 50s, 60s dining scene, worldwide.
Boccone Dolce is awesome, too. Herb bread is good. Stuffed mushrooms, named after his daughter. Friday Chicken was the first recipe where I saw the technique of stuffing the capon under the breast skin. Good stuff!
Michael
michael-in-phoenix
Well-known member
There is a slight bit of flavor imparted, but it is not significant. I remember my Mom telling me..
...that German bakers always put a small amount of ground ginger in bread recipes with yeast. She said it helps the yeast rise better.
I'm guessing that is why it's in there.
Michael
...that German bakers always put a small amount of ground ginger in bread recipes with yeast. She said it helps the yeast rise better.
I'm guessing that is why it's in there.
Michael
Thanks Michael, I googled the use of ginger and found this. Scroll down to the third picture.
http://www.tammysrecipes.com/node/2814
http://www.tammysrecipes.com/node/2814
michael-in-phoenix
Well-known member
Ha! Mom was RIGHT! Those old German bakers knew what they were doing!
michael-in-phoenix
Well-known member
BTW, here's a picture of the House Bread, in all its glory.
http://i1047.photobucket.com/albums/b476/CornerstoneAlliance/1919%20E%20Ray%20Road%20-%20Chandler%20AZ/bread_zpsxmf8ho5j.jpg
http://i1047.photobucket.com/albums/b476/CornerstoneAlliance/1919%20E%20Ray%20Road%20-%20Chandler%20AZ/bread_zpsxmf8ho5j.jpg