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beccaboo

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  1. beccaboo

    Fresh turkey from Amazonfresh

    I don't know anything about turkeys, but I really like Amazon Fresh. Their prices don't seem any higher than those at the QFC or Safeway, they package everything carefully, and they have some things (Malt-o-meal brand raisin bran!) that I have a hard time finding other places.
  2. beccaboo

    Food-Related Software

    I don't have any of those problems with Mastercook. I ignore 'My Cookbook,' and have made separate cookbooks for 'Salads,' 'Puds,' 'Main Dishes,' etc. If I want to look at more than onme recipe, I open more windows and can have as many as I like going simultaneously. Searching works well and easily....
  3. beccaboo

    Ridged cast iron skillets...

    I have that Staub pan, and I like it for eggplants and things like that. The ridges are closer together than on most of those stripy pans, and it seems to cook my veg pretty well.
  4. beccaboo

    Problems with sauerkraut

    I make mine similarly, except that I fill my plastic bag with brine in case it somehow springs a leak. I do it in gallon jars, too, so that I can see its bubbling. The big advantage of doing it this way, I think is not having to check the sauerkraut and skim its scum.
  5. beccaboo

    Jarred Mincemeat

    My family doesn't like straight mincemeat except as a cookie filling (I use a dryish kind I can myself), but likes a pie made with about 3/4 of a pint of mincemeat mixed with a drained can of pie cherries.
  6. beccaboo

    Using brand new jars

    If you're going to boiling-water-bathe the finished product it's not really any trouble to sterilise your jars--just boil them in your canner. For something that's not going to be canned it would seem even more crucial that the jars be clean, so I'd boil them then, too (I don't have a dishwasher, but running them through one would probably be sufficient).
  7. beccaboo

    Pasta Dough recipes

    I make one with flour, chickpea flour, and water--no egg--that's very tender.
  8. Most winter squashes seem to require peeling, though I've made kabocha slices with the peels left on for contrast. I think they have particularly thin/tender skins.
  9. I made pizza last night with, as its base 'sauce,' sautéed onion, garlic, walnuts, Aleppo pepper flakes, oregano, and pomegranate molasses. Over that I scattered pomegranate arils, chopped mint and coriander, and blobs of some sort of semi-hard dutch goat cheese. It was really tasty, and not as peculiar as it sounds.
  10. beccaboo

    Strawberry vinegar

    I've made strawberry vinegar, and flavour-wise it lasted a long time (months, till it was used up) but quickly faded to an ugly tannish colour.
  11. I make the one in The Italian Baker, and it's always worked well for me.
  12. I keep my starter stiff--at about 60% hydration--which helps it last longer between feedings. If I don't use it for a couple of months it does okay in the refrigerator, and then I refresh it a couple of times and it's all set.
  13. beccaboo

    Hot bread and belly-aches

    According to my grandma, fresh bread gives you worms!
  14. beccaboo

    Barley Miso

    Everyone will probably think this is disgusting, but I use Miso Master's chickpea miso in place of parmesan in my pesto. We all like it at my house--one time I made it the regular way, at my daughter's request, and she said she like it better with miso.
  15. I've made mulberry jam, with lots of lemon, and it's pretty good. Tastes kind of like figs.
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