Boil 1 cup of water
Add 2 sticks of butter and let it melt completely
Remove the mixture from heat.
Add 1 cup of Glutino all-purpose gluten-free flour. Another mix with some bean flour might have better texture at the expense of flavor.
Add 1/2 teaspoon Xanthan Gum
Add 1 tablespoon tapioca flour
Beat and add three eggs, one at a time, incorporating completely.
The dough will start out the texture of mashed potatoes, but eventually become a soft, pliable consistency between dough and batter. Work the batter hard until it's completely smooth.
Heat oil for deep frying to 375 °F.
Fill a pastry bag with the dough, cut a 1/2" hole for the tip. Squeeze sticks or curls into the hot oil carefully.
Fry until golden.
From Patryk Zawadzki:
Here’s an idea for GNOME 3.x. Instead of showing a static wallpaper, start treating the wallpaper as an infinite plane. Basically instead of using a JPEG or PNG file as input, build a library that given a rectangle returns the image data (raster or even better vector) corresponding to the surface it covers. As monitors and workspaces come and go, the shell can expand and contract the background, calling the library as needed to build the missing parts.
Awesome! And parallax, multiple monitors. Great idea!
Mirrored from Aria's Blog.
Blend 2 bananas, a can of coconut milk, 3 eggs, a little cinnamon and coriander.
Bake at 350 until set.
Drop oven to 325.
Separate five eggs. Beat the whites into stiff peaks.
Blend three bananas, 2 tbsp coconut flour, 2 tbsp almond meal and the egg yolks until smooth.
Add 3/4 cup unsweetened coconut shred.
Fold the two parts together gently, trying not to destroy the loft of the egg whites
Pour onto a parchment lined sheet pan.
Bake until golden and egg has set.
Pull it out of the oven and immediately spread the custard over the surface, then roll the cake end over end. Put it seam side down on a tray. The cake will stay moist without any trouble or wrapping.
1 can tomato paste
Fry the paste in the oil, keeping it moving as it starts to caramelize
1 cup pineapple juice
1 teaspoon guar gum
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cayenne pepper
1/2 teaspoon hot paprika
a few drops of smoke flavor
toast 1/2 teaspoon fenugreek seeds, grind and add.
Cook stirring constantly, caramelizing as much as possible.
Adjust the amount of juice to get the texture right for ketchup. Dip things in it and pretend you'll have enough left to save for later.
1 small can diced tomatoes
1 small can tomato puree or crush.
1 tablespoon ras el hanout, or at least cumin, cinnamon and clove
salt and pepper to taste.
Cook in a pan greased with olive oil, letting it start to caramelize around the edges between stirs (it should look like "barely beginning to stick" each time, and have the pleasant hissing noise of fresh moisture hitting a hot pan as you stir.
Serve over cous-cous with meatballs.
5 or 6 mushrooms, small dice
1 shallot or 1/3 red onion, chopped fine
1 tablespoon ras el hanout spice mix
garlic to taste
Sautee in olive oil (rather a lot -- a quarter cup or more is awesome)
Add a half can of diced tomatoes, and salt to taste. Sautee until starting to dry again.
1 egg, beaten
1/4 cup almond meal (optional, and bread crumbs would be fine if you're not being gluten-free)
2 tablespoons dried parsley
2 tablespoons dried peppermint (I stole it out of my tea jar)
1 or 2 tablespoons ras el hanout spice mix. (See below)
the zest from one lemon, chopped fine
one tablespoon fresh ginger root, chopped fine
mix ingredients gently, trying not to overwork the meat.
Pan-fry in a couple tablespoons of olive oil on all sides (6-10 minutes total or so), then bake at 200°F for 20 minutes.
Ras el hanout
There's no one perfect recipe, but mine was approximately equal parts of:
fresh toasted cumin seed, ground afterward
fresh toasted coriander seed, ground afterward
ginger root powder
mustard seed, toasted and ground
plus pinches of turmeric, clove and allspice, and a grating of nutmeg.
* One underripe mango, coarsely diced (though ripe would work fine too, just be a lot sweeter)
* One quarter of an onion, chopped fine.
* Half a cup of chopped cilantro
* Two red ripe hot peppers, chopped fine and discarding the seeds (I used my favorite, fresno peppers, which are about the size of a jalapeño, but one could adjust all the way from a little bit of red bell to habanero peppers)
* A dash of fish sauce
* A few kaffir lime leaves, I used a pinch of the pickled canned and shredded ones
Sautee the onion, then add the peppers, then cilantro, lime leaves and mango. Add the dash of fish sauce, and cook until dry.
On top of the pizza, I put onion, mushroom, chicken marinated in soy sauce and ginger, and chunks of red bell pepper. Top with mozzarella, bake at 550ºF until the cheese and crust are crisp.
I used an extra-high-protein flour, super high in gluten and stretched super thin (so much gluten that you can't actually ROLL the dough.) It was awesome.
Fry one sliced banana in coconut oil until browned and soft.
Put several strips of gjetost cheese on a tortilla, and melt. Let the tortilla crisp slightly.
Add the bananas and try not to moan in ecstasy while eating.