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Everything posted by Kayakado

  1. Now I AM now officially freaked out! I never thought about teflon being in candy wrappers or chip bags???? I feel so naieve and clueless, avoiding teflon in cooking isn't enough. I heard an NPR program the other day about a company that tests people's bodies for toxins. They had tested Ted Turner, his daughter and grandchild and were interviewing his daughter. Ted had high levels of mercury and lead (suspected mercury source: fish, suspected lead source: his old house) Daughter had high levels of synthetic musk from cosmetics and healthcare products. Grandchild had high levels of teflon and flame retardant Suspected source for teflon: food wrappers on greasy food, appears the packaging is coated with it. Suspeced source for flamer-retardent-- children's clothing, they are absorbing it through their skin.
  2. my favorites so far are Sisters stew- I made this about a year before the book was published and loved it, whetted my appetitie for the book. Sansa's Lemon Cakes/Cookies (medieval recipe) these were a big hit, open the cookie jar and it smelled like lemons sticks. I iced them with 10X, lemon juice and a little egg white powder to make a harder icing for storage and shipping. My princess-wannabes loved them! Shrimp & Persimmon Soup- very good! Great use for the frozen persimmon pulp in my freezer and the local shrimp. I have a glut of persimmons every year and hope to make the persimmon wine at some point
  3. I got a idea from an ATK recipe for goat cheese rounds. To achieve the extra crispy coating they wanted they used crushed melba toast. I've been using it with good results on fish and other coated fried items.
  4. I store those small jars in a drawer too but I use a paint marker to label the tops of them so I can tell at a glance what I have. I keep refills/bulk spices in a box in a high cabinet, those spices that I have refills for are marked with an X on top so I know I can refill it. If I was really good... I had a computer program to track my inventory.
  5. I discovered a product that seems to work better than Aloe. I find if I use it on a burn immediately, it really makes it hurt less and heal faster. Here;s the blurb: Cactus Juice Miracle Gel is a clear cactus-based gel made with the natural plant derivative of the Prickly Pear Cactus. They also make a product we have found to be a great insect repellent that is non-toxic and safe for babies.
  6. The next batch is the series by Diane Mott Davidson, as each book contains recipes as well as a good mystery.
  7. I am almost finished "As Always Julia" the letters of Avis Devoto and Julia Child. It is a fascinating glimpse into the 1950s. They discuss recipes but also topics of concern for the times. Julia also gets her intro into the literary world through Avis and her husband's contacts. Fascinating for even someone not interested in Julia's books or cooking.
  8. depending on the recipe, I add lavender flowers to butter or or liquid to disfuse it flavor (cookies, marshmallows)and strain the flowers from the liquid. Some recipes I can put the flours and flour or sugar in the food processor and whirle them to break them down (cookies and cakes)
  9. I have two of those big commercial kitchen bins (rubbermaid touchless flipper top 23 gal models), 1 in the kitchen and 1 on the porch to the garage for recyclables. I wanted something that was big enough to only need emptying once per week, The recyclables I only need do once per month. I use plastic bag liners with both. I had to get a large galvanized trash can in the garage to hold trash, if I missed the pickup or had smelly shrimp shell garbage. I live in an urban area along a river and rats are a problem. I even had to buy a small metal can to store grass seed away from little rattie teeth. Plastic trash cans in the garage or outdoors was just inviting the rats for a catered banquet. Heck, they even chewed up a neighbors plastic kayak and made a home in it. Finding the galvanized cans took numerous trips around town to locate them.
  10. You might want to wade through this - lots of savory marshamallows and applications http://forums.egullet.org/index.php?/topic/40358-homemade-marshmallows-recipes-tips/
  11. I like the stats showing how many others have a particular book in their library. Right now Mastering the Art of French Cooking sits on 666 bookshelves besides mine.
  12. I got an email with an updated release date of Sept 16, 2010
  13. I thought about an ISI, but too much plastic for my taste. I bought a Liss, totally stainless. I have 2 tips (regular and tulip),2 heads and 3 bottles (½ pt, pint, quart). It gives me plenty of room to experiment or just make appropriate size batches for the portion size I need. Liss was also ATK's best choice.
  14. I would think seriously about wrapping it in a heavy bath towel before unscrewing that lid. If it did come off the heavy towel might prevent it from too much collateral damage
  15. Kayakado

    Super Peel

    Great idea but I think I can make one for a lot less $$
  16. Cake art party store should knock your socks off. It is in Tucker GA. NE of Atlanta. http://www.cakeart.com/store/mapanddirections.asp
  17. Bundt cakes have become my favorite cake and I never have a problem getting them out of the pan. Here's what works for me... I never use a spray coating. They contain lecithin which eventually will build up over time and cause your cakes to stick in the pan. I'll bet that old pan has seen a lot of Pam or similar. For light cakes, I butter the inside and dust with flour. For chocolate, I use half vegetable shortening and half cocoa and then dust with cocoa. The shortening/butter should be room temp, so it will spread evenly and get into the design. I grease the inside of the bundt with a pastry brush and make sure all the nooks and cranies are greased. I sift the flour or cocoa into the bundt using a small sifter. Some of my bundts have intricate patterns which get obscured by too much flour/cocoa. I have the worst time with the Bavarian style bundt, ugh! Bang out the excess dry coating onto some parchment or a flexible cutting board to recyle it or just to control the mess. I wait about 5-10 minutes after removing the bundt from the oven to unmold. The worst issue I've encountered that makes me crazy is overbaking. I don't wait until the tester comes out completely clean to take it out of the oven, by then it is overbaked and likely to be dry. HTH
  18. Kayakado


    Penzeys sells a culinary dried lavender which is very good. I use it in baked goods and you can infuse butter or any liquid with the flowers.
  19. I have two older Vitamix 4000 models, but I've been having clear container envy of the newer models. Based on your tests, I guess I'll stick with my old stainless steel containers. Thanks!
  20. Luckily, I have a largo exhaust hood over the stove and I've covered it with magnetic clips. Some hold recipes, and others are used to drape and clip the remote thermometer cord so the probe dangles in just the right spot and height in the pan. I even have magnetic strips on my timers, so I can just slap them up there too.
  21. I agree with you in theory that using a digital thermometer is the way to go but the thermapen that you must physically hold is a little dangerous. I have abandoned all my analog thermometers in favor of digital ones, but I use a digital thermometer with a remote probe. I can clip it or hang it on the side of the pan thus there is little danger of my getting burned. I actually raise the temp above the desired temp so that once the food is added, I will cook it at the reco'd temp, in your case 350º?
  22. Make sure the handle is not over the fill opening. I bought a Black & Decker tea kettle and it was pretty with a large loop handle from back to just over the spout. It would burn you in a second. The directions said to heat it with this cover off but you couldn't pour it that way. You also couldn't fill it when it was hot. Get a tea kettle like the Capresso brand where the handle is on the side and does not arch over the top. The capresso has none of the problems the B&D had with steam burns. The capresso's only downside is you have to be sure to turn off the on switch if you pour the water before it shuts off automatically. It shuts off when it reaches the boil but if you empty it before it reaches a boil and don't slide the switch to off, it stays on. I left it in this on state overnight and nothing happened but I now careful to shut it off.
  23. If I had lots of green beans - I'd make Dilly Beans (pickled green beans) and throw a jalapeno in one jar for some real punch!
  24. As a cild of the 60s we just dumped it in the batter, 1/4 to 1/2 cup depending on the potency. We took out the stems and big pieces. I don't know what the quality is like that you get, but I am sure the textural cut would be perfect for brownies with no alterations. We also used it for oatmeal cookies. We used it in any recipe that called for parsley or greens. I seem to remember using it in lasagne and crab cakes.
  25. Splenda makes chocolate more bitter, try a blend of sweetners--tasting as you go.
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