Randall H. Duckett, Maryellen Kennedy Duckett's 100 Secrets of the Carolina Coast: A Guide to the Best PDF

By Randall H. Duckett, Maryellen Kennedy Duckett

ISBN-10: 1558538135

ISBN-13: 9781558538139

Overview

The stretch of shore working from the Outer Banks of North Carolina to the Lowcountry of South Carolina bargains an awesome array of locations to stick, areas to consume, adventures and attractions.

100 secrets and techniques of the Carolina Coast comprises the simplest lesser-known, off-the-beaten-path commute guidance. There's anything for everybody with a wide selection of secrets and techniques — from down-home shrimp shacks to connoisseur bistros; from primitive campgrounds to luxurious bed-and-breakfasts. The Carolina coast has all this and extra that you can take pleasure in for those who be aware of the secrets and techniques. With this booklet, you quickly will.

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Extra resources for 100 Secrets of the Carolina Coast: A Guide to the Best Undiscovered Places Along the North and South Carolina Coastline

Sample text

This flour is simply amazing. Although Caputo flour is labeled “Italian 00 flour,” understand that not all 00 flours are the same (read more about Caputo flour in the Ingredient Glossary, page 13). Diane spoke with Antimo Caputo, head of the Caputo flour mill in Naples, and then spoke with Fred Mortati, the importer. With Fred’s help, Diane found a source where American consumers can order this flour. See Sources, page 160. 1 In a small bowl, using a fork, stir the yeast into 1 cup of the lukewarm water.

Distribute the mushroom slices evenly over the top. Arrange the prosciutto and salami evenly over the mushrooms and scatter the artichoke slices over the top. Drizzle the remaining 1 tablespoon olive oil over the pizza. 7 Give the peel another gentle shake back and forth just to make sure the dough isn’t sticking. Slide the dough from the peel onto the baking stone using a quick jerking motion with your arm. ) Bake the pizza until the crust is crisp and golden brown, about 8 minutes. Using the peel, remove the pizza from the oven and transfer to a cutting board.

Using a rolling pin, roll the dough into a 10-inch round without rolling over the edges. Lift the dough and check to make sure the dough isn’t sticking to the work surface. Shake the excess flour from the dough. Following the Dough-Tossing Techniques on page 22, toss the dough until it is stretched to a 12-inch circle and place it on the prepared pizza screen or pan. Alternatively, lay the dough on the prepared screen or pan and gently stretch the dough into a 12-inch round.

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100 Secrets of the Carolina Coast: A Guide to the Best Undiscovered Places Along the North and South Carolina Coastline by Randall H. Duckett, Maryellen Kennedy Duckett


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