EllenC

So I made twice baked brioche to improve myself through baking, and I bought three vanilla beans at $1.25 each. After tasting the syrup I am totally hooked on vanilla beans for a LOT of uses where I previously used extract. Everybody says to save and dry the beans but the only use I've heard of for the used beans is to flavor sugar. I already have two pods in my sugar canister, so what else can I do with these? And how long should I leave old beans in the canister? Is there a shelf life on these?

Rice with cinnamon, sugar, butter (my mom never fed us margarine - even when we were dirt poor - she definitely could have posted it on the "no substitutions" thread) and milk. I remember it for breakfast but also late nights watching old musicals (Brigadoon, Fiddler on the Roof, Camelot, etc). Nobody in my family is from Texas though....

I did the twice baked brioce this weekend and my friend informed me that I am purely evil after eating two loaves. I think in some areas the dark side is a GOOD thing. With the other half of the recipe, I rolled out the dough and slathered (That's a technical term, right?) butter and poured brown sugar and cinnamon on before rolling the loaves. None of this hard labor took more than a few minutes to disappear. Everybody says that this is definitely a keeper recipe and I'll be making this again soon. Once you get the hang of adding the butter, it's all good. However, the book is right because there's a few minutes there where you are desparately afraid you are screwing up big time. I am looking forward to the apple tart for next weekend, but I have no problem with another bread after that. Focaccia is good with me. If we are all getting into the bread baking (and who isn't once they start?) we could alternate bread and other baking every week. That way we can also expand into Danish, puff pastry, etc. What does everybody think?

FFRoux - I think your attitude about this is just wonderful. You and your wife should be applauded for your willingness to work through this together. I also really appreciate your willingness to share this with all of us. Even with all the changes I have gone through with my aunt's surgery, this has helped me refocus and re-think some food choices we have been making. Thank you!

McDuff, your tart is beautiful! And you descriptions are great. Seth, I have the stuff to make the brioche. I'm going to start today so it chills overnight.

Not to sound too obnoxious here but... I too have been on both sides of that counter. I worked my way through high School at McDs and I think that project has a point. When I go to a fast food place, I generally know what I want and the first thing I want from anyone in service is a little civility. An interruption is rude pretty much anywhere in the US and it is more particularly rude when the other person is paying for your time. I was also taught to upsell even 20 years ago, (I can't believe it been that long....) but my managers/trainers were careful to let me know that they wanted HAPPY customers. It is entirely possible to wait until someone has finished ordering and, even if they say, "That's all," you can certainly say something like, "Could I interest you in some hot, delicious fries with that?" (Nevermind that the fries may not be either of those things.) I think that one of the points being made here is that there is a general lowering of standards in service and we should feel free to point that out. OTOH project, I do think that when the girl interrupted, you could have stated, politely and firmly, that you knew just what you wanted and that you would like it quickly. This would have let her know that upselling was not an option. Any manager listening in would have understood then what was happening. Just my two cents...

I think this is a great idea.

My aunt had this surgery and lost like 150 pounds! But I have to say that it totally changed the way she eats. Things that she absolutely LOVED before the surgery just cannot be eaten anymore. And some things she couldn't stand to eat she's learned to like now because they don't upset her stomach. I definitely feel for you, because we have spent the last two years experimenting with foods she can eat - and it's complicated by the fact that ten small bites and she is full. That might also mean that the protean shakes she is getting might not work as well as she would like because the liquid takes up so much space. Another thing that happened to us - my aunt started sleep walking and eating during her sleep. I guess because she just wasn't getting enough to eat during the day. One night she was cooking in her sleep and failed to turn the burner off. It was a really close call. Now we keep hotdogs and canned cheese products for her to make herself a snack while she sleeps. It's really gross to me but it solved the problem and she seems to be a much less picky eater in her sleep. My advice is that you go slow and be very patient with each other. What happens to your body is dramatic and complicated. Edited for spelling.

msk, your foccacia is beeeeuuuuutiful! I'm surpirsed you were able to take a picture at all. Seth, I have been flipping through my copy and I am voting for the French Apple Tart. It's classic, and the description makes me hungry! I think it will be an excellent first pie adventure. What does everybody else think?

There are several pies in there. I don't have my copy with me either, but my son spent last night drooling over the pictures of pies so... I will look when I get home and come up with one or two suggestions. Then we can decide for when we finish the brioche. edited for fat-finger errors.

The Brioche recipe is fine with me for the next project. Bread baking is ALWAYS addictive. I am still voting for pies after that, but I think Seth is right let's be sure we try cakes and pastry too. I'll start looking at those sections. Shall we try to make the brioche this week? (Everybody at my house is really liking the idea of fresh bread on a regular basis.) I think I will pick up a digital camera - Everybody's pics are great!

I baked the Challah bread today. My first rise was done after only an hour and twenty minutes. I left the sencond rise a little long. I ended up making four small loaves instead of two big ones because I owe a few friends favors. This turned out so well They now owe me! This recipe was much easire than I anticipated. Maybe that's because I used the KA for all kneading. The bread was really soft with great mouth feel. My son ate half a loaf and told me to save the other half because he will definitely want it. Maybe after we try both the brioche recipes, can we work on pie crust? I've never been able to get that right...

raspberries

Last night we kinda went on a whim. We wanted something good but not too sweet so we made crepes and for the filling we mixed cream cheese and raspberry puree and then folded in some stiffly whipped cream. Very good. We just stood over the stove and ate while we cooked.

Seth you are probably right - according to the kids I am ALWAYS fishing for an excuse to buy a new cookbook. But if we are using Baking w/ Julia for now I will re-direct my energies to high quality ingredients. So Bloviatrix, have you settled on a recipe? Julia's with substitutions? One of your own? SHARE SHARE!!!

I second that. Seth, are you thinking about moving into the Bread Bible next? If so I need to start shopping for a copy... Ellen

bloviatrix, I think I have a Challah recipe that's kosher - or you could use one of your own. I don't think it's a requirement that we all use the exact recipe from Julia - This is about use trying to improve together and it will be fun if you can join in. Let me know if you want me to dig up my recipe when I get home and post it...

We're making cream puffs filled with Chocolate Mousse and dusted with powdered sugar. MMMM

Seth - I vote Challah bread next weekend. That gives me enough time to get the book here. Ooh, Ooh Challah on Saturday and French toast for breakfast Sunday! I am sooo in!

I would love to join in. I will RUN out and pick up a copy of Baking w/ Julia - Should have it by this weekend.

The recipe for berry mufffins you asked for is here: Berry Muffins

Berry Muffins Serves 12 as Side. 1/4 c butter 1/2 c granulated sugar, divided 1 large egg 2 c all-purpose flour 2 tsp baking powder 1/2 T baking soda 1/2 tsp salt 1 T orange zest 1 c buttermilk 1 c raspberries, fresh or frozen thawed Oven is 350 degrees. Grease or line muffin cups. Combine flour, baking powder, baking soda & salt, set aside. Cream butter and all but 2 tablespoons sugar until fluffy. Add egg; beat well. Stir flour mix into wet ingredients. Fold in zest. Stir in buttermilk until just mixed. Fill cups to 2/3. Toss berries w/remaining sugar and spoon a heaping tablespoon into center of each muffin. Bake 18 to 20 min until golden. Keywords: Bread ( RG812 )

Berry Muffins Serves 12 as Side. 1/4 c butter 1/2 c granulated sugar, divided 1 large egg 2 c all-purpose flour 2 tsp baking powder 1/2 T baking soda 1/2 tsp salt 1 T orange zest 1 c buttermilk 1 c raspberries, fresh or frozen thawed Oven is 350 degrees. Grease or line muffin cups. Combine flour, baking powder, baking soda & salt, set aside. Cream butter and all but 2 tablespoons sugar until fluffy. Add egg; beat well. Stir flour mix into wet ingredients. Fold in zest. Stir in buttermilk until just mixed. Fill cups to 2/3. Toss berries w/remaining sugar and spoon a heaping tablespoon into center of each muffin. Bake 18 to 20 min until golden. Keywords: Bread ( RG812 )

I'm at work and don't have it with me but... I can post when I get home. It's one I adapted so there shouldn't be any copywrite considerations.

How about an interesting muffin recipe. For example I have a great recipe that uses raspberries and orange zest that's good and doesn't scare the meat and potatoes crowd too bad.