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Everything posted by BetD

  1. BetD

    Food Funnies

    From The Onion… the next “gotta have” kitchen item…. https://www.theonion.com/kitchenaid-releases-new-80-pound-stainless-steel-block-1847605645?fbclid=IwAR1k35y1DORaFHIcMIp1VB00RuLThw0fLcqT9Ns2MAtrwc14dQwHGkR5IIQ
  2. Just a thought... I think clicking on a NYT recipe always takes me to the mobile app to view it. I am pretty sure I am signed into the app using my digital subscription. This may not be of any help in your case, especially of you are not on a mobile device, but what the heck, it might be a solution.
  3. I see there is a video by Kenji on YouTube, should you feel so inclined...
  4. As I read it, the dough ends up on the cookie sheet with the large bowl inverted over it, acting as a cloche. As I have always been on the edge of panic dealing with the hot DO, it seems worth a try for me.
  5. https://www.burlapandbarrel.com/collections/recommended-products/products/laurel-bay-leaves This powdered bay packs a punch, very aromatic! Recommended equivalence is 1/8 tsp. to replace 1 leaf, I believe.
  6. I am always fearful of preserving, having not had the chance to watch my Grandmothers do it. They had given it up by the time I was in kitchens with them and my mother never did any canning. With that history of trepidation, I was highly amused by this receipt from The Medieval Cookbook, by Maggie Black. The first word spoke to me 😝
  7. Just a few of mine to add to the mix....
  8. OK, I’ll ask.... what IS it? A harmless cake or a frosted terrine of some sort?
  9. There are reasons to be tempted... the ease, the fun of unpacking the goodies... but I fear that in Minnesota winter, much would be frozen and ruined in the delivery process. In the summer, my CSA provides for my needs, but I never get the winter share and I tire very quickly of squash and roots in excess.
  10. Thanks!! I got a kick out of the titles 😀
  11. I am balking at the price tag... $23 for a Kindle version is more that I am willing to part with.
  12. Great stuff, indeed... I would love to have a look at the “Beetle Bailey” MRE one.
  13. I would love more information on these, since I can’t just reach over and snag a couple... they look so tasty 😋
  14. It is a complex list of ingredients including red currant jelly, ginger snaps, prunes and raisins, among others. I suppose the raisins and prunes account for the dark color? Nice to find unexpected treasures when one is digging through hard to get to books, isn’t it! 🙃
  15. If @heidih can’t easily track hers down, I was able to lay hands on mine and will gladly send you the recipes for carp. I see 3, one for Deviled Carp, one for Fish Dalmatian Style and the last for Carp In Black Sauce.
  16. In going down that rabbit hole, I found two more articles I enjoyed.... https://passtheflamingo.com/2018/01/16/ancient-recipe-snails-with-pepper-and-cumin-roman-ca-5th-century-ce/ https://www.atlasobscura.com/articles/dormouse-jars-glirarium-rome Enjoy 🙃
  17. And if you are still a little up in the air about what to serve..... https://blog.britishmuseum.org/how-to-cook-a-medieval-feast/?fbclid=IwAR2FJPV0fwGrPTMJTfoq7TntEiC4YZz9yhwOGPlxDuFs02HdyNujPy2rIUk ... nothing says Christmas like Cabbage Cowder and Creamed Fish.
  18. OK.... this just BEGS to be listed as an article about Heritage Foods though.... https://www.atlasobscura.com/articles/felix-gillet-institute?utm_source=Gastro+Obscura+Weekly+E-mail&utm_campaign=68be8781d8-GASTRO_EMAIL_CAMPAIGN_2020_12_08&utm_medium=email&utm_term=0_2418498528-68be8781d8-67363049&mc_cid=68be8781d8&mc_eid=40506f7050 And, it is a very good read.
  19. I think I would try mixing the buttermilk powder with the dry ingredients and use water for the heated cornmeal / wet ingredients part of things. Not based on any expertise, just how I would try it.
  20. This works well.... https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker
  21. I am a rice person too... have lots of varieties on hand. One that I am particularly fond of is the Anson Mills Carolina Gold, it is a very tasty, heritage rice. https://ansonmills.com/products/23 I buy it 10 lbs. at a crack and keep it in the freezer. 😋
  22. Point taken, edit made, although in ounces... I actually note weight on all recipes I make, but yeah, in ounces.
  23. I would be happy to see the back end of the phrase “a good amount” as a unit of measurement. “Add a good amount of butter”........ an ounce... four ounces... c’mon.
  24. I have the copy... the recipe is in a rather long article about Bordeaux and it is indeed number 39. Perhaps I can scan for you?
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