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North Again – the Tradition Continues


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146 replies to this topic

#121 Kerry Beal

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Posted 24 October 2012 - 12:53 PM


A bit late to be asking this, but Anna, why were you disappointed in the pizza dough? Was it the dough itself or the thickness of the dough as used in the pizza? I am slowly getting my ingredients together to start cooking from MC@H and that dough is on my to try list.


It was actually Kerry who expressed disappointment with the dough so I will let her answer.


I found it a bit tough. I think if it was made cracker thin and cured for a couple of days that it would make an excellent thin pizza crust - but done as thick as we did - it was disappointingly hard on the teeth.

#122 Anna N

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Posted 24 October 2012 - 03:04 PM

Tonight Kerry rolled, cut and cooked the egg noodles from MCAH and we both decided they were a resounding success:

ImageUploadedByTapatalk1351116197.544670.jpg

The dough was easy to work with and the noodles toothsome without being in the least bit tough.

We had them with some khai soi sauce which was like 5-alarm chili and we may live to regret it:

ImageUploadedByTapatalk1351116216.236220.jpg

It was so hot coming in one fears what will happen going out!


The flat bread that Kerry hoped to make from the Neapolitan pizza dough was decidely less successful. We tried it with zatar and with sesame seeds but in the end we did the kind thing and buried in the trash.

ImageUploadedByTapatalk1351116239.045294.jpg

No drink for Kerry as she is on call but I am working on my second negroni.
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#123 Kerry Beal

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Posted 24 October 2012 - 05:04 PM

So this morning - decided to follow FrogPrincesse's suggestion of Croquant cookies - looked up the recipe and found a variation that someone had done with chocolate. Had a couple of egg whites that had been tucked in the freezer and brought those out to thaw yesterday. I remember thinking when I put the egg whites in the container with the others - I wonder if that really is egg whites or is it lemon juice. Anyway - it was lemon juice. So my egg whites weren't to usable.

Separated two eggs for their whites - replaced the flour by weight with cocoa - wrong! Added two more egg whites, some toasted hazelnuts and almonds . Made for some pretty hardy little croquants. But one of the nurses thought they were the best thing since sliced bread. Everybody else enjoyed the tea cake with rum that Anna had made the other day.

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So now I have 4 yolks in the fridge - so I'm making a Crostada using the 4 yolks in place of one whole egg and one yolk.

#124 Kerry Beal

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Posted 24 October 2012 - 05:35 PM

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The Crostada hot out of the oven.

#125 Beth Wilson

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Posted 24 October 2012 - 06:37 PM

I love the look of that pie......makes me want one :smile:

#126 janeer

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Posted 24 October 2012 - 07:12 PM

nice crostada. What's the fruit? raspberry?

#127 Kerry Beal

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Posted 24 October 2012 - 07:39 PM

Strawberry with other mixed fruits. One of those jars of jam that is more fruit, less sugar.

#128 FrogPrincesse

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Posted 24 October 2012 - 08:01 PM

Kerry,
You are killing us with all these beautiful pastries. Everything looks incredible. Chocolate croquants - brilliant idea. Never heard of crostada before. Is that more or less like a crumble in tart form? Or do you use pastry cream in there?

#129 Kerry Beal

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Posted 24 October 2012 - 08:04 PM

Nope - idiot simple just a push in pastry with jam - link to David Lebovitz's recipe here. Great way to use up old jam.

#130 FrogPrincesse

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Posted 24 October 2012 - 08:11 PM

Nope - idiot simple just a push in pastry with jam - link to David Lebovitz's recipe here. Great way to use up old jam.

Thanks; just checked and I have a long forgotten jar of spiced asian pear in the fridge that will be perfect for this recipe!

#131 Kerry Beal

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Posted 25 October 2012 - 07:00 PM

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Fair to say it was an unsuccessful experiment in separating the liquid - but a successful experiment in terms of getting all the various parts explored. For circulation of water I used a fountain pump immersed in a bucket of ice water. Amazing how quickly the ice melts and the water warms. We kept plenty of towel around just in case something blew!

The vacuum pump was an old Gomco suction pump liberated for the week from the hospital. It will be returning to it's dark corner tomorrow, unlikely to see the light of day until I next liberate it for something.

The water bath heated, the glassware turned, we seemed to have a vacuum in the system, but in spite of that the receiving flask didn't contain a drop. And it wasn't getting sucked into the vacuum pump - because that has a jar between and it didn't contain anything either.

Not sure if it just needs a stronger vacuum or whether there were leaks in the system that I just can't detect.

There will be more experiments when I get back home to investigate further.

#132 FauxPas

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Posted 25 October 2012 - 07:43 PM

Ha, if someone were to wander in to your condo and see that varied equipment, they might think you were working on a meth lab or something! Ha. :laugh:

I love it that you two share details on the failures as well as the successes. You give some very useful info for others trying to work with those recipes or those (like me) who are just thinking of venturing further in terms of equipment and approaches.

And I love your sense of humour!

#133 Anna N

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Posted 26 October 2012 - 05:01 AM

Slowing down a bit now as we are heading home tomorrow and buying groceries doesn't make a lot o f sense.

Yesterday I finished up the pork adobo.

Here's the pork:

ImageUploadedByTapatalk1351252677.340444.jpg .

And the luquid, strained, defatted and reducing:

ImageUploadedByTapatalk1351252697.493272.jpg

And finally the rest of the liquid with fresh aromatics:

ImageUploadedByTapatalk1351252762.244862.jpg

We had the pork over rice for dinner:

ImageUploadedByTapatalk1351252834.742089.jpg

Neither me nor Kerry were terribly impressed.

Kerry made our drink:

ImageUploadedByTapatalk1351252860.687512.jpg

Intro to Aperol made with (mostly) Genever and we both loved it.

Edited by Anna N, 26 October 2012 - 05:06 AM.

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#134 Shelby

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Posted 26 October 2012 - 08:04 AM

You're already going home tomorrow???? :( I've loved reading this.

#135 rotuts

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Posted 26 October 2012 - 08:35 AM

smart on the Gomco. Ive used systems just like this in the past, and distilled a number of things over time.

What were your precursor(s)? were you able to monitor the temp at the tip (top) of the condensing chamber? if you got a good vacuum and I thought I saw some boiling, your 'still' was probably not cold enough for condensation of the vapor.

interested in your further studies.

#136 lancastermike

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Posted 26 October 2012 - 08:48 AM

DSCN0695.jpg


DSCN0693.jpg



DSCN0690.jpg

Fair to say it was an unsuccessful experiment in separating the liquid - but a successful experiment in terms of getting all the various parts explored. For circulation of water I used a fountain pump immersed in a bucket of ice water. Amazing how quickly the ice melts and the water warms. We kept plenty of towel around just in case something blew!

The vacuum pump was an old Gomco suction pump liberated for the week from the hospital. It will be returning to it's dark corner tomorrow, unlikely to see the light of day until I next liberate it for something.

The water bath heated, the glassware turned, we seemed to have a vacuum in the system, but in spite of that the receiving flask didn't contain a drop. And it wasn't getting sucked into the vacuum pump - because that has a jar between and it didn't contain anything either.

Not sure if it just needs a stronger vacuum or whether there were leaks in the system that I just can't detect.

There will be more experiments when I get back home to investigate further.


Am very impressed with this rig and sorry to hear it did not produce. I hope mad Dr. Frankenstein, I mean Dr. Beal will be able to beat it into shape.
As an undergrad we managed to cobble together a working still with parts mostly "borrowed" by my roommate, who was conveniently enough, chemistry major. And distillation of alcohol was indeed out goal.

Staying on the topic, if it does produce a distillate how do you know when it gives you want you are looking for? Perhaps I am wrong, but if you go to long won’t you get things in the distillate that you do not want?

Edited by lancastermike, 26 October 2012 - 08:55 AM.


#137 Kerry Beal

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Posted 26 October 2012 - 02:18 PM

smart on the Gomco. Ive used systems just like this in the past, and distilled a number of things over time.

What were your precursor(s)? were you able to monitor the temp at the tip (top) of the condensing chamber? if you got a good vacuum and I thought I saw some boiling, your 'still' was probably not cold enough for condensation of the vapor.

interested in your further studies.


Not sure I should tell you! Don't think it was really boiling you saw - think it was the movement of the liquid as it spun. No ability to measure temp at the tip of the condenser except with the use of my IR thermometer. My water going in was about -13 C and coming out about -8 C.

Got a hubby at home who used to build vacuum systems in physics labs - I suspect he'll be able to help me sort this out.

#138 Kerry Beal

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Posted 26 October 2012 - 02:23 PM


DSCN0695.jpg


DSCN0693.jpg



DSCN0690.jpg

Fair to say it was an unsuccessful experiment in separating the liquid - but a successful experiment in terms of getting all the various parts explored. For circulation of water I used a fountain pump immersed in a bucket of ice water. Amazing how quickly the ice melts and the water warms. We kept plenty of towel around just in case something blew!

The vacuum pump was an old Gomco suction pump liberated for the week from the hospital. It will be returning to it's dark corner tomorrow, unlikely to see the light of day until I next liberate it for something.

The water bath heated, the glassware turned, we seemed to have a vacuum in the system, but in spite of that the receiving flask didn't contain a drop. And it wasn't getting sucked into the vacuum pump - because that has a jar between and it didn't contain anything either.

Not sure if it just needs a stronger vacuum or whether there were leaks in the system that I just can't detect.

There will be more experiments when I get back home to investigate further.


Am very impressed with this rig and sorry to hear it did not produce. I hope mad Dr. Frankenstein, I mean Dr. Beal will be able to beat it into shape.
As an undergrad we managed to cobble together a working still with parts mostly "borrowed" by my roommate, who was conveniently enough, chemistry major. And distillation of alcohol was indeed out goal.

Staying on the topic, if it does produce a distillate how do you know when it gives you want you are looking for? Perhaps I am wrong, but if you go to long won’t you get things in the distillate that you do not want?


I think that IF I were after alcohol I'd probably have to measure brix to estimate the percentage. I think once the ETOH is off then it required a whole lot more energy to move the water phase over - but it's been a long time since I did any of this stuff.

The guys at Cooking Issues have hooked up a peristaltic pump to their outflow - that way the can sample in real time what's coming out. I don't have a peristaltic pump but I did pick up some tubing for one in one of the lab drawers - all nice new stuff for an instrument they don't have any more.

#139 Kerry Beal

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Posted 26 October 2012 - 05:45 PM

Headed out this morning to Burt's Farm to pick up my thanksgiving turkey (thanksgiving being 3 weeks ago), but if you get on the list for a Burt's Farm turkey you don't want your name to fall off that list! They were fortunately a little smaller this year than the average 24 pound behemoths they raised last year.

On the way back we stopped in M'chigeeng (formerly West Bay) First Nation for lunch. We went to a restaurant called Season's. Much to our surprise they allow smoking in the restaurant. I can barely recall the last time in this country I was in a restaurant that allowed it.

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A toasted western for Anna


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Pastrami on rye for me

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Poutine to share. Wish we could find a place that makes their poutine with curds rather than shredded mozzarella.

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After an afternoon of packing a whole lot of stuff into a very small closet - we felt we deserved a libation. A Little Italy - but no rye available - so bourbon.

#140 rotuts

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Posted 27 October 2012 - 05:10 AM

Poutine! Yar!

#141 Porthos

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Posted 27 October 2012 - 07:32 AM

2 weeks went by so quickly. Thanks for sharing your time there. And Anna, I finally get to try the Tea Bread recipe today. I'm going to try golden raisins for the fruit since I have some left over from something else.

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#142 Anna N

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Posted 27 October 2012 - 04:52 PM

2 weeks went by so quickly. Thanks for sharing your time there. And Anna, I finally get to try the Tea Bread recipe today. I'm going to try golden raisins for the fruit since I have some left over from something else.


Do let us know how it goes. I love golden raisins.
Anna Nielsen aka "Anna N"

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My 2004 eG Blog

#143 Kerry Beal

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Posted 27 October 2012 - 05:25 PM

Last pictures from the road! We stopped in Nairn Centre at Jeremy's Truck Stop - always good for breakfast. The waitress asked if we wanted home fries or potato pancakes - our first impression was that potato pancakes would be typical stodgy pancakes but we decided to take a chance. Instead we got lovely little herbed fried grated potato bits. Served with sour cream. Not quite latke but not a bit stodgy.

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#144 janeer

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Posted 27 October 2012 - 05:57 PM

Thank you; have a final drink for me! I enjoy those cocktail photos almost as much as the food.

#145 Kerry Beal

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Posted 27 October 2012 - 06:00 PM

Thank you; have a final drink for me! I enjoy those cocktail photos almost as much as the food.


Getting a little late for me - but I'm pretty sure Anna was threatening to do something with the leftover Lemon Frizzante that we brought home and some Pimms tonight.

My only task for this evening aside from an early bedtime is to dig out my copy of MC@H.

Edited by Kerry Beal, 27 October 2012 - 06:13 PM.


#146 Porthos

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Posted 28 October 2012 - 09:53 AM

Anna, I used 2 tea bags of Bigelow's Constant Comment for the strong tea and I put the raisins into the tea as soon as the tea bags came out to help re-hydrate them. Both my DW and I enjoyed the results and we will be trying out different dried fruits very soon.

Because of how we will be serving this next fall, needing to cut it into individual bite-size servings, we will be experimenting with differently shaped pans. And my DW, who is the very much better baker, wants to try dusting the bite-size pieces with powdered sugar.

Thank you again for sharing this recipe.

Porthos Potwatcher
The Unrelenting Carnivore
"If every pork chop was perfect, we wouldn't have hot dogs." (source unknown)
Customer to clerk in a clothing store, "Do you have these in a size for people who actually eat?"


#147 Porthos

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Posted 22 December 2013 - 12:45 AM

 

Id be very much interested in the Rx for those hermit like cookies. I love a 'chunky' cookie!

Here you go - basically I started with the sour cream recipe that I got from the lady who lived next to my granny on Vancouver Island and added the brown sugar in place of the white, a bit of molasses, the spices mentioned and the dried fruits.



Sour Cream Cookies




  • ¼ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 2 ½ cups flour
  • ¼ tsp salt
  • 1 tsp soda
  • 1 cup sour cream or yogurt
  • 1 tsp nutmeg
  • 1 cup raisins, soaked
  • lemon and orange rind
  • Hermit Variation
  • ¾ cup brown sugar
  • 2 tablespoons molasses
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp allspice
  • 1 cup raisins, soaked
  • ½ cup chopped nuts
  • ¼ cup peel
  • ½ cup chopped dates
  • lemon and orange rind


Alternate liquid and dry ingredients. Bake 12-15 minutes at 375

 

 

These are going in the cookie tins we do at Christmas:

 

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I did change up the flavors a bit:

 

Sour Cream Apricot Cookies

 

1/4 cup butter

3/4 cup sugar

2 eggs

1/2 tsp vanilla

2 1/2 cups flour

1/4 tsp salt

1 tsp baking soda

1 cup sour cream

1 Tbsp lemon zest

1 Tbsp orange zest

1 cup chopped dried apricots, macerated in cream sherry

 

Pre-heat oven to 375F

 

Cream butter and sugar, then beat in eggs and vanilla. Add flour, salt, and baking soda. Add in sour cream, lemon and orange zests, then apricots.

 

Bake 12-15 minutes.

 

I will use a little more zest next time.


Porthos Potwatcher
The Unrelenting Carnivore
"If every pork chop was perfect, we wouldn't have hot dogs." (source unknown)
Customer to clerk in a clothing store, "Do you have these in a size for people who actually eat?"