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Aioli

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Jacob hi I made Aioli like you said over on the mayo page/video, it came out bitter. What should I try different? Thank you. 

Thanksgiving Lasagna Recipe

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Celebrating Thanksgiving with my 6-year old daughter this weekend, and hate roasting a turkey (even if it's brined).  Was thinking of doing a fresh, homemade lasagna with some ground turkey, sage and maybe some apples (can't get too exotic with kids), but was hoping y'all could help me flesh out the flavor profile, tune the recipe, and come up with something that would be tasty, kid-friendly....and maybe part of a new Terrier family tradition.
 
Thanks,
 
Jack

December's Seasonal Ingredient Nomination Thread

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Hey there Stella members, its time again to nominate the seasonal ingredient you want demonstrated in a member's only video. Here are some ingredients to choose from:

December's Seasonal Ingredient List

Vegetables

Fruits

Help with Coconut Milk

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My wife is unable to have dairy.  As a substitute we use coconut milk, but it is not as thick as 1/2 & 1/2 for making mashed potatoes.  Can I use xanthum gum to help thicken up the milk without adding off flavors to the potatoes?  If so is there a specific technique to using xanthum gum?
-Shaun

Breads with cheese and fresh veg

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I want to make a loaf with spinach and maybe some parm or asiago. When is the best time to put those on? I'm doing the no knead loaf as a base. It is being baked in a pot. Fresh spinach blanched or bagged chopped? I see those loaves and I'm always unsure where I the process that would happen.

New Content Coming Soon?

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--Shaun

Focaccia variation

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I am going to be doing a lot of 'finger food' for a celebration in a month or so and am trying some things out. I sometimes make focaccia and was wondering whether it would work if I did a layered one with - say - roast peppers in the middle. I was thinking that if I halved the dough, laid one half in the tray, added a layer of roast peppers then added the other half of the dough on top, it might work well. 
Would it 'meld' nicely with the layers? Do you think it would be good? (I do :-) )

Currywurst, Anyone?

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All,

Tonight's dinner recap and advice welcome

Forum topic

Let me get this out of the way first, what do you do with purple cabbage? i know you can make slaw with it, i've had it pickled, i guess i could do that, but any other nice suggestions of ways I haven't had it before?
 

Pulled Pork

Forum topic

Pulled pork isn't very common this side of the pond but I want to Sous Vide some for a party. I have a piece of pork leg in the freezer and am assuming that if I cut the skin off, I can use it instead of the usual shoulder.
You guys are the experts in pulled pork so what's your take on this? I would cut it up a bit and give it a good smoky marinade first then cook it at about 75c for about a day.

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