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BooBear

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Posts posted by BooBear

  1. 6 minutes ago, blue_dolphin said:

    I agree with @heidih.  I wouldn’t think freshness would be a big issue with dried seasoning packets - those herbs and spices were at their best before being packaged and any recipe calling for them assumes that.  If you receive packets long past their 'best by' dates, go ahead and return them.  Otherwise, see if they match your fast food memories!

     

    Instead of popeyes, I've been looking at the cook's country Puritan Backroom–Style Sweet-and-Sour Sauce. I found the ingredients list here https://www.americastestkitchen.com/articles/2404-9-famous-restaurant-dishes-you-can-make-at-home . I'm just wondering if I found the complete list? And I don't have access to the duck sauce.

  2. 5 minutes ago, blue_dolphin said:

    Lots of recipes online for Popeye's style chicken tenders (like this one) Which ones have you tried and what would you like to improve in them?

     

    I actually came across that same one, but there aren't McCormick's Italian Herb Spaghetti Sauce Seasoning Mix and onion soup base here where I am right now.

  3. 6 minutes ago, gfweb said:

    Lots of definitions of fried chicken.

    Is Chik-fil-A fried chicken? Its chicken and its fried, but I wouldn't called fried chicken in the US sense.

     

    Re fried tenders. Almost always have overcooked meat because they usually use breast meat.  Kind of a flawed dish at the outset that must be drenched in a sauce to be palatable

    My favorite chain restaurant tenders are the popeyes tenders. Their sauces are good too and have variety. I want to make homemade tenders because there's no popeyes where I am right now.

  4. 2 minutes ago, blue_dolphin said:

     

    Worth the time and effort compared to what?  Ice cream recipes from other books?  I find his recipes to be straightforward and not overly fussy so they don't require a lot more time and effort than other recipes I've made.

     

    Is making homemade ice cream equal or better (in taste and texture) than store bought? Do you make your own ice cream because you want like unusual flavorings like lychee or does homemade ice cream just taste better overall?

  5. 1 minute ago, blue_dolphin said:

     

    I've made several of his ice cream recipes, both from his blog and his book.  They work well and I enjoyed them.  I've never done a side-by-side sweetness level comparison with his recipes and Haagen Daz

    Do you feel like making your own ice cream from his book is worth the time and effort?

  6. 4 minutes ago, pastrygirl said:

     

    Not that exact recipe, but a couple of tips if you decide to try this style - whisking the sugar with the egg yolks instead of adding the sugar to the liquids will make the yolks less likely to scramble when the hot liquid is added.  Also have an ice bath ready for that hot custard to stop the cooking. 

    Thanks for the heads up.

    • Like 1
  7. 6 minutes ago, Ann_T said:

    @blue_dolphin, I love all of your breakfasts.   

     

    One of Moe's breakfast earlier this week. 
    107219848_BeansforBreakfastApril11th2022.thumb.jpg.f77930a72d6d884ebf575b0c42c8ab8f.jpg
     
    I baked a bone in ham the other day and made Moe a pot of beans with the ham bone.
    He has had the same thing for breakfast two days in a row and isn't tired of them yet.

     

    Your bread looks divine every time you post a picture of your bread.

    • Like 2
  8. On 8/29/2021 at 11:31 AM, David Ross said:

    My huckleberry ice cream.  I puree the berries before adding them to the custard base, then I served with a huckleberry compote on the side or over the top.  The recipe is delicious with any summer berry.

    Featured (2).JPG

     

    1 ½ cups whole milk

    1 ½ cups heavy cream

    ½" piece vanilla bean, cut in half, seeds scraped out

    4 egg yolks

    ¾ cup granulated sugar

    ¾ cup huckleberries, pureed

    ½ cup whole huckleberries for garnish

     

    In a heavy saucepan over medium heat, add the milk, cream, vanilla bean and seeds.

     

    In the bowl of a mixer, add the egg yolks and sugar. Stir the milk and cream as it heats. Slowly whisk ½ cup of milk mixture into the egg mixture and whisk. This tempers the egg mixture and keeps it from scrambling. Pour the egg mixture into the saucepan with the cream and whisk to combine. Lower the heat to medium-low and stir the ice cream base with a wooden spoon and cook for about 12-15 minutes until it thickens and coats the back of the spoon. Pour the ice cream custard through a strainer into a container, then cover and refrigerate overnight.

     

    The next day, pour the ice cream custard into an ice cream maker and pour in the pureed huckleberries, process until it becomes thick like soft-serve ice cream. Spread the ice cream in a container, cover and freeze until ready to serve.

    The texture of your ice cream looks TDF.

  9. 7 minutes ago, blue_dolphin said:

    Seeded spinach breakfast waffles with blistered tomatoes from Anna Jones book, A Modern Cook's Year

    534CB3F2-CA5D-4473-9119-30D988402A94_1_201_a.thumb.jpeg.b2de9377932909dcc66b457846d63e7a.jpeg

    Is that some kind of herby savory waffle?

  10. 28 minutes ago, Duvel said:


    You can also check the original ingredients (that are pretty basic), use a standard ratio and take it from there …

     

    INGREDIENTS: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, NIACINAMIDE, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), SALT, CALCIUM CARBONATE.

     

    I‘d start with 200 g flour, 1 Tbsp sugar, tsp baking soda plus a pinch of salt. Process as the original mix.

     

    Thanks.

  11. 47 minutes ago, AlaMoi said:

     

    The recipes that you posted require pancake mix. I want a recipe for pancakes that uses ingredients from scratch and that taste like box mix.

  12. 14 minutes ago, blue_dolphin said:

     

    There's one way to find out!  

    Why do you want to substitute?  Does the recipe you are making call for a time and temp that is very different from other recipes with the same pan size and similar ingredients?

     

    Edited to add that most reliable baking recipes give times as guidelines and provide alternate "doneness" guides that are generally the more important thing to follow.

    The two cakes are the same size and made up of similar ingredients (they just have different baking times and temps). The first recipe is the cook's illustrated recipe and it has a baking time of 10 mins at a temperature of 500degrees and bake time of 1 and 1/2 hrs at 200 degrees for the remaining bake. I want to use the juniors' time of 1 hr and 15 mins and temp of 350degrees. The reason I want to use the juniors time and temp is because I don't want to risk burning the cheesecake with the more complicated CI's recipe's time and temp (and I also want to cut down the cheesecake recipe by about half).

     

    I'm going to cut down the size from (the recipe) 9in springform to a 4in springform.

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