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Everything posted by Lindacakes

  1. @jedovaty I actually started this with the I Hate My Food Processor thread, so ok to throw eggs at the shiny Windex-hungry Chrome. This morning I went to touch a little 4 cup model at Williams Sonoma. I want six cups, no slicing blades. @Darienne Ah, spreads, good one.
  2. Thanks to Lynne Rosetto Kasper, I know about skinning chickpeas. Once you've seen a pile of chickpea carcasses it's very difficult to not skin them. It does make the flavor cleaner.
  3. I did this once, roll cookie logs in parchment paper and store them in the freezer. We finished each log methodically, and then took out the next one. Before they were frozen.
  4. As suggested by Anna N in the I Hate My Food Processor thread, a counter-balance. What it works well for: Turning graham crackers into graham cracker crumbs, very quickly and very evenly. Mostly used for key lime pies, but mine have their fans and I make many during the summer. Cutting butter into flour for a piecrust, and then adding the ice water and bringing the dough together. I am perfectly capable of doing this well with a pastry blender. I took a pie-making class with Carole Walter, and she suggested it was the optimal way to create a crust. She's right, it's very effective; the butter doesn't have a chance to get warm. I have not made my own hummus because Costco carries a good one, and it is inexpensive. But I'm going to try it. I like a silky hummus. I have not made my own coleslaw, because I don't love it, but I imagine I would if I made it myself.
  5. That's exactly how the smaller choppers work -- flat top with a little oil drip hole. https://www.cuisinart.com/search_/?s=elite+collection+4+cup
  6. These are very helpful comments, thank you to all. I am surprised to find out how not alone I am. Although I suspect those who adore their FPs likely just skipped the thread. I make carrot cake from the Silver Palate, which requires cooking and mashing the carrots. I highly recommend this recipe for anyone who might be looking for a good carrot cake. https://www.epicurious.com/recipes/member/views/silver-palate-carrot-cake-50075298 I have a set of these Microplane graters/shredders and I use those for carrots for salad -- https://www.microplane.com/kitchen-graters-professional-series I have two stand mixers, one an old Kitchenaid that was my mother's, with the glass beehive bowl, the only appliance I keep on the countertop. https://www.worthpoint.com/worthopedia/vintage-50s-kitchenaid-hobart-c-tilt-1787510828 I also have a bowl lift 6-quart Kitchenaid mixer with a dough hook for bread. I just sold a Vitamix on eBay because drinking gallons of raw spinach gave me oxalate issues and green drinks is all I used it for. Selling a variety of don't use or rarely use items on eBay has sparked my current interest in downsizing the FP out. I do understand the chopping and sauce needs, hence the 4-cup machine.
  7. Am I the only one? I hate lugging it out (it's on the bottom shelf of a rolling cart) and I hate washing all the parts I didn't use but got dirty any way. I'm not crazy about the circular slicing blades. It's a 12-cup KitchenAid with a separate small bowl. I am thinking of releasing it to the wild and replacing it with a smaller 4-cup Cuisinart "Elite Collection" chopper/grinder. And a mandoline. I use a knife and cutting board. I've read the threads on mandolines. What I use the processor for: cutting in butter for pie dough and making graham cracker crumbs. I use an immersion blender for soup. Interested if anyone else has done this and regrets it or has opinions. Thank you.
  8. Thank you, all. Very interesting comments. It's always refreshing to know that you are not nuts, it's the crackers that got small. I could not find the Maida Heatter recipe in Eat Your Books, I'll look (I have them all). I had thought of making a graham cracker dough and making cookies and crumbling them, but I don't really want to do that. Key lime pie is so easy, why complicate it? I do things like vacation in Florida for a week, travel from Miami to Key West, eat key lime pie as much as possible, and form opinions about key lime pie. Therefore, I am a proud member of the graham cracker crust and whipped cream regiment. Seventh battalion. The best slice was found in a diner in Marathon, by the way. Astounding result. I did find these interesting ideas: Teddy Grahams. I like them. No one wants to mass murder all those cute little bears, but I will try it. I like Italian packaged cookies, and something called Lazzaroni Pain Croute Integrale came up. I will look for those. Ditto Arnott's Marie Biscuits. I took the Trader Joe's back. So sad. They used to be the absolute best.
  9. Browned butter, excellent concept.
  10. Can anyone recommend a truly good graham cracker? I grew up on Honey Maid, but I don't think they taste the same any more. I thought Trader Joe's graham crackers were the best. They disappeared, and reappeared as graham squares. Not good at all. I was in Whole Foods looking for 365, couldn't find them, and bought Annie's. I don't like those either. I suppose the old-fashioned taste of a graham cracker is gone, but I hold out hope that someone is making them without the taste of cardboard and chemicals. Summer is almost over, and I have to have a key lime pie before that happens, and I"m desperate. I know someone is going to say make your own. I would then ask, where would you source the graham flour? Thank you . . .
  11. Really nice ideas, thank you both. I recently found a place that makes potato doughnuts to order (read: hot) and puts at least a quarter cup of raspberry jam in them. Soooooooo good. Smells right works for me.
  12. Does anyone have a superior recipe for spotlighting jam? I found a really nice jar of mince at Christmas and made little mince pies by using regular pie crust in a small muffin tin. This worked okay but I am thinking there has to be something much better out there. I am thinking of a pecan tassie shell, maybe. My mother had a recipe for something called a jam poppet, which is two circles of sour cream/butter/flour dough with jam in the middle. Something small and bite-sized and perfect, perfect buttery foil for jam?
  13. I ended up throwing it out. I did not want to kill anyone for Christmas. That, and I am overextended in the garden/kitchen projects aspect of COVID anxiety. I do lust for a proper crock, however. I like my toys. Big air gap was true of it.
  14. Help. I started a rumtopf. I had it about a quarter full. I did not weight the top. I made a cherry clafoutis. I put some cherry syrup from the clafoutis in the jar. The syrup had butter in it. When I opened the rumtopf today, there was a rush of gas. Is it spoiled? Can I kill my mother in law with it? Do I have to throw it out? Should I hang it up or try again? I have a bunch of fruit right now, cherries, strawberries, figs. Should I make sure to weigh it down this time? P.S. I am no stranger to fruit + alcohol. P.P.S. It was expensive brandy in there. Damnit. Thank you.
  15. I stumbled on this topic 67 pages in. It begins with stocking up and ends with Instacart issues. I skipped everything in between, forgive me if this has all been said before. Some thoughts: I'm Italian. No matter where I've lived (apartments mostly) I've always had a well-stocked cupboard. I'll buy until the cupboard is full. I chuckle when there is a storm, or other impending threat and the news is full of fear and empty shelves. I'm getting a bang out of the stocking and restocking, in spite of how tiring it is and how old it is getting. Right now as we face a national/global uptick, the threat of a second wave, I am revisiting my initial thoughts of what if there is no food? My freezer is filled, every square inch, my cupboard is groaning. I run a lot of green veggies through the fridge since I juice. Thank god I don't have what my grandmother had, which is a fruit cellar she could fill with her own canning. Because I would go nuts. Nuts nuts nuts. Consider the health of your Instacart shopper. A good friend of mine does that, as well as works as an Uber driver. He did both of these things while he had COVID because he had to work. A reality. Canned salmon prepared like my mother prepared canned tuna: add chopped celery, onion and Miracle Whip. Wow, that's good. Stuff it into a tomato. Two working at home: a hard boiled egg, sliced with the egg slicer, salted and peppered and a dab of Miracle Whip delivered TO THE BEDROOM DOOR!!! Stop. I don't like Hellman's. Baking: at least once a week until I weighed myself. There was Little Debbie Nutty Buddies, Tate's chocolate chip cookies. There was my poppy seed cake, and butterscotch brownies, and things I don't remember, and now it's key lime pie. The food punctuated incessant gardening: runs to the garden store to break up the monotony. Annuals, perennials, bushes, Andromeda, eight Coral Bells, hellebore, Japanese painted ferns, coleus, begonias of many colors, creeping Jenny, brunnera, caladium (caladia?), Thornbergia, salvia, petunia, red peppers. Nuts nuts nuts. Goal is still as it was in mid-March: to stay alive. All this food, all those flowers, all that Miracle Whip: nothing without the wonderful people we are privileged to share it with. I miss everybody.
  16. Whereas I am a big fan of baroque fruitcakes, buying and fixing up an old house has necessitated a streamlined approach. This is the cake I made last year and will likely make again this year, although I'm also into fruitcake cookies. Craig Claiborne's Black Walnut and Ginger Fruitcake
  17. This is one old thread, and I don't know anything about the power issues, but I once did all my cooking for a year (dorm) in an electric skillet. You can bake brownies in an electric skillet. Works as a passable oven with the cover on, not removed, ever.
  18. Well, that explains it. The reward for thinning the herd is another cow. I'm the same.
  19. Somewhere here there are more posts of mine on this topic: long story short, my landlord requested that I get rid of all of my books. I had to downsize two apartments into one, got rid of 17 boxes of books including cookbooks. Kept one shelf of general cookbooks, mostly vegetable cookery, had the rest in storage. Rescued them one evening when I couldn't stand it anymore, along with one bookcase and edited the collection again by two additional boxes so that what I had would fit in that bookcase (in addition to the one shelf in the kitchen). Well, I bought a house of my own, and recently two bookcases for the dining room. The books are united in one collection and live on those shelves with other kitchen objects like a wine rack, graduated Fiestaware bowls, and picnic tins with cookie cutters. So I've had a couple of years to think about cookbooks. I love them, I loved researching my collection and culling it so that it is extremely strong and covers much of the gamut of cooking. I also have some silly cookie books and candy books and more preserving books than I need. I am sure that I'll continue to add to the collection and cull when necessary, because I like being lighter on my feet. The experience taught me a lot about change and fluidity and what makes a home. All that being said, I have all of my own recipes, and lots of eGullet recipes, and anything I now find to "clip" stored as Word documents. So, like Dorothy and her ruby slippers, I had everything I wanted to cook on a flash drive the entire time. I imagine that you will buy more cookbooks when you see ones that interest you. Our tastes change constantly, we learn new things. It's all good.
  20. I really liked these videos in spite of not really liking Michael Pollan. They were really done well. I liked the international footage and the people who were featured. Very nice to see food video that isn't the food police or the food contests. Just the food people.
  21. I've had to cut my collection by half. It was a very interesting exercise; now I have just the best. The general cooking, spice, vegetable and fruit books are on a shelf in the kitchen. I have a lot of vegetable books. The reference (Time Life Good Cook and Foods of the World), world (heavily Italian), baking, preserving, and books about food occupy one bookcase in addition to the main shelf. I am a baker, and I cut myself down to one shelf, mostly Maida Heatter and pie tomes. It makes me really happy just to look at them.
  22. I bought and read this book -- and it's terrific! I am wondering anyone has any other recommendations for culinary history books . . .
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