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laniloa

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Everything posted by laniloa

  1. I made the chocolate biscotti with dried cherries tonight. They are outstanding. Deep chocolate flavor, not too sweet. Another winner. This was my 23rd recipe from the book. I haven't come close to that number in any other cookbook. My co-workers, recipients of most of my baking, agree that this was a great investment.
  2. I also use a baking pan for caramels and fudgy brownies. I use silicon ice cube trays to freeze 1 ounce portions of stock and find it so much easier to release the frozen cubes then regular plastic trays. I have a silicon coated whisk that is wonderful for non-stick pans or sticky sauces like caramel.
  3. Taught my sister-in-law how to make the world peace cookies this weekend. She is a new cook and baking scares her. She did marvelously and thought the cookies were simple. Friends came over Saturday night and raved about the cookies -- some good positive reinforcement.
  4. I'm more likely to dumb down the description of the food then the actual food. I had friends over for dinner last night. I made roast chicken. I didn't tell them I'd brined it using the recipe that had been developed through trial and error by a group on an internet board and that I'd mail ordered some of the spices I can't get locally. Or that I'd spatchcocked the chicken because I like the way the skin crisps. Or that the wings went into the bag of parts I keep in the freezer for stock. We all just enjoyed the roast chicken.
  5. I sub junior mints for chopped peppermint patties. I tried it first as a short cut to having to unwrap and chop all the patties but found it holds together better when I cut them.
  6. Chow fun was part of our regular rotation. Add some egg foo yong to go with the shrimp and lobster sauce and that was our core menu. The chicken dishes rotated.
  7. laniloa

    Making Butter!

    I'd love to give this a shot but can only get ultrpasteurized cream at local stores. Will that fly?
  8. There are fewer roadside stands then last year, but still plenty of south Georgia peaches to be found in the Cairo, Thomasville area. The peaches don't seem any worse for wear.
  9. Can we add to the revolution? I can't stand places that do make your sandwich to order but won't let you leave off (note I did not say substitute) an ingredient. Is it really going to throw everything out of whack to leave off the mayo????
  10. laniloa

    Portayaky

    Do you already have a gas grill? If so, just get a griddle top and let him have at it but tell him you get to decide how to spend the difference! like one of these
  11. I've had great results with these that someone recommended in another thread. They hold like a charm.
  12. I made the On-the-Fence brownies last week and the Supernatural brownies this week. I brought both into the office. Same number of brownies in each batch. The OTF brownies were gone before lunch but there were still some Supernatural brownies available the next day.
  13. The showed the lids on woks, skillets, and one or two sizes of ovens. They were selling them as separate accessories. They did have the resin handles. Just did a quick google and saw this domed glass lid.
  14. I was at a Le Crueset outlet store this weekend and they had several different glass lids on display. The display showed them on skillets and ovens.
  15. I made the Chocolate Oatmeal Drops tonight. These are going to be a big hit at my regional coordination meeting tomorrow. Part cookie, part brownie these are rich, fudgy with a nice crust on the outside but chewy inside. These call out for a tall glass of milk.
  16. I'm a big fan of Medrich's Best Cocoa Brownies for thick, fudgy brownies with a crisp top. They are a great base recipe to add nuts, caramel, chile, malt, ginger, or whatever you are in the mood for. My office recently went nuts for Dorie Greenspan's mint brownies and honey nut brownies. I don't typically like nuts in my brownies, but these are more cake-like then brownie-like.
  17. Congratulations Dorie! I celebrated by trying another recipe - the midnight crackles. I did the ginger version. Absolutely wonderful. Very chocolately, rich texture, hint of spice (I only did the ground ginger and not the stem ginger).
  18. I make small dacquoise sandwiches with either ganache, jam, or buttercream in the center.
  19. I made the chocolate muffins. They are absolutely gorgeous but I finally understand people's comments about tasting baking powder in the final product. I never got that before. They rose very nicely so could probably easily handle less baking powder. I'll cut back and try again as they have a light texture but very chocolatey flavor.
  20. I will definitely be making another batch soon with a chocolate filling. Just need to stop baking long enough to pack up my apartment in time to move in two weeks. This book is making that very, very difficult!As a comparison, I made a batch using bubbe's recipe (modernized by my cousin). I like Dorie's crust better as it was lighter and flakier with equal parts butter and cream cheese. The family recipe had more butter. The family recipe had more filling and yielded bigger rugelach. I like the additional filling. Next batch will be Dorie's crust with bubbe's filling proportion.
  21. I made my first ever batch of rugelach tonight. I've never wanted a digital camera before tonight because these are gorgeous. The recipe was very easy to follow. Because of the warm weather, I had to put the dough back in the fridge a few times. I also left out the chocolate because I didn't realize I didn't have any in the house. I always preferred the chocolate rugelach from the neighborhood bakery but these could turn me around to fruit and nut. Light, flaky crust with the right blend of sweet and tangy.
  22. I made these tonight too. Mine don't look like the photo either -- flatter and paler. I really like them. I was expecting a heavier, fudgier cookie based on the batter but like the final lighter texture much better. It is more in keeping with the lightness of a malt ball.
  23. You've captured it perfectly. I love that this is an approachable bake-on-a-whim kind of book. Most of my regular baking gets brought into the office. A cake won't produce enough servings and you can't just grab as you walk by.
  24. This scared me at first too. I've made three tarts now thanks to the book (two lemon cream and one chocolate raspberry). Each time I've found a little place where a knife tip will nicely fit in a small gap between bottom and tart. Once I push a little, it makes the whole thing neatly pop off. All that butter certainly helps. Thanks to my non-cooking sister-in-law doing the shopping, I found out the hard way that chocolate chips are really not the way to go for the chocolate raspberry tart. But it showed great promise if you'd make it with better chocolate!
  25. I just wanted to point out that both the U.S. Commission on Ocean Policy and the Scientific Advisory Panel were non-partisan. The Commissioners were nominated by members of Congress on both sides of the aisle. Great care was taken to include a range of experts from across the country as you can see from their biographies. The Scientific Advisory Panel was selected by the Commissioners based on input by the National Academies of Science and without any involvement by the administration. The Chair of the Commission has joined with the Chair of the Pew Ocean Commission to jointly push for ocean governance reform. The work of the two will likely shape ocean policy for the next decade or more regardless of who is in power.
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