ononno

They taste better in Capo d'Istria.

jonwel

That's certainly an excellent wine-growing area. Refosco (or Refosk) is a good one.

MarkRD

"Foro cieco" anyone? We're talking threaded holes "senza uscita" in metal pieces .

Is 'blind holes' the accepted technical English term?

HADENOUGHPIZZA

are you sure this was meant to go on this thread ? Have you been drinking early in the morning ?

Garbatellamike

it is "threaded holes" for me, produced by tapping

PS why is this in food not language

MarkRD

I sort of wish I had that as an excuse...but I haven't ..

and I'm sure I remebered to take my pills this morning.

Um...blind holes in doughnuts anyone?


(Lorna, please move me to Talk the Talk..I'll go for a lie-down)

Serrano

It's absolutely the right term Mark. For my money without 'threaded' because that's not what the original says.

MarkRD

Thanks - yes I found it as such in the end.


Sorry, but I don't have any food tips

BRIAN 1

hi,i saw a bread maker today in media world,anyone know what sort of flour i can get over here to get anything like english type bread,cheers brian,ps im a plumber not a baker.

Ruby2

hi Brian

OH makes bread here in Italy and recommends you use strong white flour. The best is American Manitoba flour. (Italian flours tend to be softer and weaker.)
The one we get is called 'Farina d'America -Manitoba' and the brand is 'Molino Spadoni'. I think you can get it from other supermarkets too. Most also sell packets of live yeast in the refrigerated section.

jonwel

Yes, I use Manitoba flour. It rises better and makes a nice bread that stays soft for a few days.
By the way, I find dried yeast just as good as fresh yeast and cheaper. Lidl sells it at a good price.
I've also tried my hand at sourdough bread, with durum wheat (grano duro) flour and using fermented flour instead of yeast. I had some success when I got a good culture going, which you can use from week to week like yogurt, but after stopping for a few months and then trying again I couldn't get a good culture.

Patty

Hats off to you jonwel - I saw this done on the bbc this weekend and it looked really hard and fussy to do sourdough !
Does anyone know if you can get filo pastry here - is Pasta brisee the same thing ?

37100

I've seen it in frozen, Patty. Pasta Fillo. Never used it though.

A few months ago, someone passed a recipe on to me for pastry. I was sceptical at first, but it was a success. I've always struggled with pastry in the summer and the ready made one's here are revolting so I'm passing this all round recipe on.

125gr of FROZEN butter.
125gr of plain flour.
A few tablespoons of cold water

Blitz the butter and flour, slowly add enough cold water to make it all stick together. Fish out and pat very lightly with flour. Wrap in cling film and leave to rest c.a.20 mins. Use as needed or freeze for later use.

BRIAN 1

hi,what is the equivelent of plain flour over here.we got pasta scoglia from lidl which is puff pastry,turned out pretty good.lidl catanzaro just opened a brand new bakery jam doughnuts and different rolls including granary fantastic,cheers brian.

Isakat

Plain flour is either 00 for biscuits/cakes or grano duro for bread.
Some flour for cakes contains raising agent, usually the farina magica.

I recently got farina di grano saraceno( buckweat flour) and made irish soda bread with a mix of brown flour, buckweat and oatmeal with buttermilk, it was delicious, the kids loved it.

Our local LIDL has a great in-store bakery and I love the German style breads with pumpkin seeds.