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Post by teddyw on Aug 23, 2020 3:54:09 GMT
Spent the day cleaning up from the construction. He left so much undone. As the day wore on I got more pissed at how much. Unbeknownst to me dh fired him. Told him to hook up the plumbing and be done. It’s almost done. jeremysgirl you’re going to be disappointed in the lack of color. Walls are off white, floor is black hexagon tiles and ceiling is oak ship lap. All the fixtures are black. I need to finalize the wall decor. We picked up veggie fajita bowls for dinner. I’ve got bananas ripe & ready for something after all the bread making here. I am not jumping on the ribs bandwagon. No meat on bones in this house. 🤮 |
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Post by cadoodlebug on Aug 23, 2020 4:00:33 GMT
you could use cornflour (I think you call it cornstarch?) instead of rice flour. A few other recipes I saw used cornflour. Rice flour has the same consistency so that should be fine. Could it perhaps be cornmeal instead of cornstarch? We use cornstarch as a thickening ingredient in gravies. But, what do I know? Regardless they look yummy and I adore macadamia nuts. |
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Post by scrappintoee on Aug 23, 2020 4:40:29 GMT
LOL, welllll, I made a last-minute dash to go get some RIBSSS finally. They had just closed, and the other place had just closed, too. Both restaurants used to be open much later....thanks, Covid.  AussieMeg ....thanks for the info !!! I totally have cornstarch! It looks like I'll need to double it to sub for rice flour. Thanks again! cadoodlebug...good guess, but it's not like cornmeal.  google said: Rice flour can also act as a thickener in recipes, making it an effective substitute for cornstarch. ... Like wheat flour, it's recommended that you use twice as much rice flour as cornstarch to get the same result. It can be used with hot or cold water to make a paste, or in a roux, which is a mixture of flour and fat.jeremysgirl ....thanks for that recipeeee!!! Ever since you posted it a while ago, I meant to look for espresso chips at the store, but always forgot. |
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Post by lucyg on Aug 23, 2020 6:23:05 GMT
you could use cornflour (I think you call it cornstarch?) instead of rice flour. A few other recipes I saw used cornflour. Rice flour has the same consistency so that should be fine. Could it perhaps be cornmeal instead of cornstarch? We use cornstarch as a thickening ingredient in gravies. But, what do I know? Regardless they look yummy and I adore macadamia nuts. no, it’s rice flour the recipe calls for. It wouldn’t be like corn meal. I have a shortbread recipe that calls for rice flour, too. I get it at Raley’s. It’s one of those Bob’s Red Mill specialty flours. |
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Post by lucyg on Aug 23, 2020 6:33:46 GMT
AussieMeg ....thanks for the info !!! I totally have cornstarch! It looks like I'll need to double it to sub for rice flour. Thanks again! cadoodlebug ...good guess, but it's not like cornmeal. google said: Rice flour can also act as a thickener in recipes, making it an effective substitute for cornstarch. ... Like wheat flour, it's recommended that you use twice as much rice flour as cornstarch to get the same result. It can be used with hot or cold water to make a paste, or in a roux, which is a mixture of flour and fat. Maybe I’m half-asleep and getting confused here, but I’m pretty sure you need to use twice as much rice flour, not twice as much cornstarch. Also, I would actually be leery about subbing in the cornstarch in a shortbread recipe. Rice flour gives shortbread a very specific, silky texture. The thing you quoted about subbing cornstarch is talking about using it as a thickener, not for baking. I would at least try to use rice flour the first time you make this recipe. As I said above, it’s available at my regular supermarket. Then you could experiment with a different flour so you can see what difference it makes. And now I will go to bed and mind my own beeswax, till tomorrow, anyway. |
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Post by scrappintoee on Aug 23, 2020 7:00:02 GMT
Isn’t castor sugar just icing sugar? I am reallllly sleepy, so I may be wrong, but when I googled a few hours ago, it said "caster" is also called "super fine". I have NOT noticed caster in stores, but I HAVE seen super fine sugar. Google also told me that substituting caster with "regular" (what I call "granulated") is okay, butttt...
forget google---I wanna know what lucyg (or anyone else who'd like to chime in) says! 
.. Just to be clear, dear Lucy---I'm NOT being sarcastic or teasing ya. Although I enjoy doing both of those things sometimes, I really mean that I'd like to hear what you think. That's how we learn NEW stuff, correct? And that is ALSO why I said earlier that sometimes I'd rather ask actual people instead of believing errrrrything the internets machine tells me. I'm really glad you chimed in, because what you said about cornstarch versus rice flour sounded very accurate! After reading what you said, I think doubling the cornstarch would be TOO much, and it might make the cookie like a BRICK!  It'd really would be a shame to make a batch and think of how yummy they'd be, then they're horrible. Also, macadamia nuts are ...gulp....27.00 per pound, so I'd be REALLY mad if the shortbread was inedi-bull . So, for reallzzz, lucy--- gimme any and all info that you know about caster (super fine) sugar versus granulated versus whyyyy am I still typing about this? I hafta admit, I am verrrry particular about my cooking and baking, so I enjoy learning from other peeps! |
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Post by lucyg on Aug 23, 2020 7:20:44 GMT
LOL scrappintoee. I use superfine (now labeled baker’s sugar, at least the local C&H sugar is) for everything. It dissolves faster. But if you don’t have it, you can always sub regular granulated. It might just end up a little more grainy-textured if it doesn’t dissolve completely. I think we talked about this before and decided caster sugar is the same as superfine/baker’s sugar. But I don’t remember for sure. |
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