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Everything posted by chromedome
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Botulism was a poor example here, because C. botulinum is an anaerobic bacterium. You're more likely to run into a problem with Staph aureus, which is ubiquitous and creates heat-stable enterotoxins. There are a number of pathogens that create toxins, if you want to browse the FDA's Bad Bug Book, and C. perfringens creates heat-resistant spores that can create a new population of pathogens in record time even if you boil the hell out of your soup. Seriously, it's not worth it.
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Your Daily Sweets: What Are You Making and Baking? (2016 – 2017)
chromedome replied to a topic in Pastry & Baking
Barring the extra spice (and splash of rum), the basic filling resembles butter tarts. -
Steam is your friend.
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Very nice. Should hold you until dinner.
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I sat down to a near-identical plate last week, but with salmon and lemon sauce.
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In my first year at culinary school, I had a pot of stock that was bubbling a little too freely so I pulled it partially off of the burner. A few minutes later I pulled it back...using the handle that had been above the flame. That was good for a few rather large blisters. The instructor used me as his illustration for the kitchen aphorism that "every handle is dangerously hot until/unless proven otherwise."
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My best guess was that the cherries made it Oriental, 'cause Japanese cherries, right? But I guess the smilax was the pertinent detail. A couple of the others are head-scratchers, too...the Mexican sandwich is baked beans and ketchup on crackers, and the Indian sandwich is candied ginger and candied orange peel with heavy cream.
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PD Review is one of my favorite time sinks. I can only afford to go there about once a month.
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It's muddled, here in Canada. I think in Celsius when it's the weather, but Fahrenheit when cooking or baking. The oven at my current rental displays Celsius, so I'm belatedly starting to get a feel for it, but still refer frequently to the conversion table I printed off and taped up by the stove.
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Outside the Brown Bag - Taking my Kitchen Toys to Work
chromedome replied to a topic in Food Traditions & Culture
We used to use the exact same ones at a place I worked in Edmonton. -
I got an immediate confirmation email on mine, but of course I used the Canadian site.
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Yup, you'll fit right in.
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Department stores carry a kind of stepped wire rack, usually used for canned-goods cupboards or spice cupboards so you can see what's in there. I used those on my table at the farmer's market, for exactly similar reasons. It works well with small jars like the ones you were using.
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Your Daily Sweets: What Are You Making and Baking? (2016 – 2017)
chromedome replied to a topic in Pastry & Baking
That looks a lot like what we call buttercup squash. I like it because it bakes to a light, dry, fluffy texture like a russet potato...ideal for soaking up sauce or butter. When I spoke of "butternut" upthread, it was a mistake on my part. I meant to say buttercup. -
That was my thought, too. "Squash and cat food? This oughta be an interesting recipe..."
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Diluting, as you suggested in your original post, is the most reliable way to go about it.
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My growing dilemma - a Nova Scotian food 'desert'
chromedome replied to a topic in Eastern Canada: Cooking & Baking
Nice to see you emerge from the fog, Peter. -
Oh dear, another rabbit hole. That's the problem with working at my computer all day...all of my worst temptations are just a tab away.
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I once joked with an artist friend that "the shortest line between two points runs from 'avant-garde' to 'old guard'." I think that each new fad or -- to use a less pejorative term -- "collective enthusiasm" changes the way we look at and prepare food, at least to some extent. Like the avant-garde in any other art form, most of it will eventually go out the window but a few things will remain to enrich the collective pool of ingredients and techniques.
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I'll second that, if no-one else stakes out the territory. When I was doing farmers markets, there were two pet-food vendors and one bakery all doing a booming business at the same market with their fresh-baked pet treats.
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That would, indeed, be a really hot onion. (I know, I know..."curse you, autocorrect!")
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Does anyone know the history of Italian Wedding soup? I presume it's an Italian-American thing...my first-gen Italian-Canadian classmate from culinary school swore vehemently (and at some length) that it was not from Italy.
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Now *that* is customer service done right.
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A whiff of anchovy, perhaps? The long-ago Italian friend who introduced me to linguine and clams insisted that anchovies were at least as important as the clams, and perhaps a titch more so.
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I'll add "cooking off quantities of lobster/crab/crawfish" to that list. A wonderful smell in moderation, but moderation is difficult to achieve if you ever cook 'em in bulk.