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Everything posted by Lindacakes

  1. There is a recipe in Chez Panisse Fruits. I just did a batch of sour cherries. For the cherries, I left the pit in and the stem in and placed them in a glass canning jar that had been thoroughly cleaned. Added some sugar to a very good brandy, I don't remember the proportions. Covered the cherries with the brandy. A week or so later I added some cherry syrup left over from candying cherries. Turned the jar upside down every other day or so for about a month. Transfered the now plump and dark cherries to the fridge to await cocktails. Tested one. Honey, those are not for children.
  2. Life is full of interesting little synchronicities, probably to remind us how interconnected it all is. I don't usually read this page, but I switched browsers, and I don't have Pastry bookmarked and here I am. I'm also your age, Chris, and I lost my brother to suicide about the same time, and one of my memories that links me dearly to him is the breakfast cereal ritual you describe. The glory of the cereal aisle, the colorful boxes promising fun, the splendid toys inside the boxes. My mom wouldn't buy the seriously sweet cereal, but she didn't torture us, either, so mostly we had Life and Honeycomb and AlphaBits. But every once in a while she'd let us have Captain Crunch or Sugar Crisp or whatever we wanted. Once in a blue moon I buy a box of sweet cereal and relive the pleasure. After my brother's suicide, I experienced insomnia for the first time in my life. One night I was absolutely on fire uncomfortable in my skin, and I turned on the television and there was Julia Child, the old original Julia Child, cooking. I don't remember what she was cooking, but it made me feel peaceful. So I began to reconnect with my childhood love of baking, and got into food culture and went down to Washington to see Julia's kitchen and started a cookbook collection and so on. At this point, complete immersion in the pleasure of food and cooking is something that sustains me on a daily basis and quite likely will for the rest of my life. Thank you for the story, for the image of the Count Chocula milk infusion, and for the connection.
  3. Excellent, thank you very much!
  4. Sunny side up on top of a nice old hamsteak.
  5. Maybe I'm a heretic, but rhubarb mango turns me on.
  6. Ooooh, thank you. Yet another good use for leftover buttermilk!
  7. Achevres, I would love the dried fruit cake recipe. It sounds really good. I always have dried fruit around. I've been meaning to try the visiting cake -- I have the cookbook and have made some good things out of it.
  8. That would be excellent, Hummingbirdkiss. Usually I have two of the three gingers on hand. Epicurious has a plethora of cobbler recipes, I'll survey those. I have a brownie cake recipe from a Wendy DuBord thread that seems perfect. I always have cocoa and it has only cocoa, no chocolate. Doesn't specify whether it requires frosting, though. I usually have a can of condensed milk around the house in the summer, for Key Lime Pie. Mine has to sit for a day, though, and that's no quick snack!
  9. I'm looking for ideas for quick things to make for two in an 8 x 8 inch pan. I usually do butterscotch brownies, which require no special ingredients unless you want pecans in them. Using recipe from Betty Crocker's Cooky Book. This has been happening since childhood, as you may guess. Then there's the Cafe Expresso Cake from the back of the Domino Confectioner's Sugar box. You make the frosting first, and use some of it in the cake batter. A very tasty little cake, again needing nothing I don't keep around the house. It's a bit more work, though. Any one have any other recipes like this? I won't eat any sweet junk food, house rule I make it myself, but there's times when a person just wants a freakin' snack.
  10. This is probably a monkey wrench, but under similar circumstances, I could not eat. Someone dropped off a plate of food I ended up pulling out of my mouth with my fingers because I couldn't stomach it. I went to the grocery store and bought eggs, english muffins and oranges. And so my father and I ate for about a week. Bread freezes well and is defrostable by the slice.
  11. This is off topic-y, but I just recently bought my first duck fat. What do I do with it? I bought it for roasting potatoes, but how? Put some duck fat in the bottom of the pan and roast in the oven? What else do I do with it? Anything I do with butter? It would be an interesting side topic, related -- clever uses of the precious ingredients one must always have on hand. I think they're must-haves because they're versatile, but some you keep them on hand because you have to eat a certain food a certain way. For instance, the anchovy paste is for salad dressings. Little hint from Lynne Rosetto Kasper. Gives any dressing that je ne sais quoi . . . Lemon juice, baby, gotta have that on tuna salad with those black olives. Things like that.
  12. I made the fresh apricot ice cream last night. I suppose I went amuck with the Bamix, because my "batter" was very fluffy, and when left in the fridge for the day, turned to a chiffon-ish consistency. The ice cream froze just fine, all the same. It is exceptional ice cream, and my parrot loves it, but somehow I felt it needed a bit of salt. I neglected to look through the book to see if other recipes called for salt, but that's how it seemed to me. Of course, this may have happened as a result of Bamixomania.
  13. Sugar Plum, did you post that last one? THAT looks like a date bar from heaven. I like the texture of the date goo.
  14. Thanks for sharing that recipe again, Andie. I have been looking for an all-corn cornbread for some time and I can't wait to try it.
  15. I make the Mooswood cornbread with buckwheat honey and bake it in a cast iron skillet. I also really like a little number called Mexican Spoon Bread by Dolores Casella. You can google it and get the recipe. I have no standards whatsoever and will eat any form of it. However, I do order my corn meal stone ground from Falls Mill.
  16. Check out the Baking Circle thread over at King Arthur Flour. There is a member there with a bun recipe, known as Moomie. Moomie's Buns enjoy a cult status at King Arthur. You can get them from the member's recipe's section. I, myself, have not made them, but personally, I would highly recommend trying them.
  17. Forgot: tube of anchovy paste.
  18. dried porcini mushrooms candied ginger candied ginger preserves from Williams Sonoma Hannah brand hummus from Costco frozen home made chili sauce (Chili Colorado from epicurious) frozen home made Linda's tomato gravy frozen home made orange/ginger/cranberry sauce frozen guacamole from Costco frozen nuts of various sorts frozen stock dates, figs (have recently discovered the paper-thin slices of dried figs in salads) Penzy's Foxpoint Penzy's chicken paste (that's not what it's called, but it's what it is) black and green Nyon olives with pits, indispensible, never without slab of grating cheese, currently grana padano tiny cans of condensed milk prepared horseradish
  19. This is a very, very interesting thread and I thank everyone for contributing to it. I lean farther in the direction of Fat Guy's comments than anyone else's but I'd go even further with it. I, personally, have an issue with the issues approach to weight. I know this is absolutely a factor in eating as well as many other habits that are not-so-healthy for people. People gamble to feel better, people shop to feel better, people have sex to feel better, people physically hurt other people to feel better, people smoke to feel better, people exercise power over other people to feel better, people make money to feel better, people drink alcohol to feel better, and people give up and stop trying to feel better. It seems to me that it is only fat people who are made to feel truly inferior and ashamed about themselves and their need to feel better. In spite of the fact that sugar consumption raises seratonin levels in the brain and actually makes people feel better! Who well may have felt bad because of low seratonin levels in the first place. All of us have different metabolisms. What is true for one person's body is not true for another person's body. One of my brothers was thin all his life. Ate whatever he wanted to. Didn't exercise. Kept a block of Velveeta cheese in his fridge and a pile of candy bars and cookies in his cupboard. God bless him. My other brother eats bags of burritos from Sam's Club, drinks soda, and works his arse off daily. Physically. He's a fat boy. I follow Mottmott's dietary rules, I'm a nun with my organic lunch and my quinoa. I also like sugar and I sit on my butt for a living. I'm a fat girl. All of us live in a society which is obsessed with appearance, and obsessed with money. And these factors collide to make it quite difficult for us to concentrate on health, safety and human kindness. The food industry doesn't really want us to be well fed, and the diet industry doesn't really want us to be thin. The school system does not value physical education and we are not encouraged, while working in front of our computers 10 to 12 hours a day, to exercise. We have to pay for the right to exercise with machines inside a building if we're lucky enough to have time to do it. Sigh. What I really like, though, is how many people in this thread have identified themselves as fat. We're eGulleters and we're fat. And it's okay. It's okay to be fat and like food and accept oneself. And to also care about our health and well-being and the health and well-being of our friends. I am sorry for your loss, Pan. I'm sorry that you lost your musician friend who understood being a musician and music with you. I'm sorry that she lost her life early and I'm sorry that she had sadness in her life. I lost that skinny brother mentioned above too early. And since that day I've tried to hold on to what is important and happy about every day and every person with as much love and compassion as possible.
  20. I dunno, if you're going to go that far, why not two fried eggs? What's with one fried egg? Whoever even heard of one fried egg, what's up with that? Also, us New Yorkers gotta have our bacon-egg-and-cheese "onnaroll". Nice soft, gooshy roll to absorb any escaped fat.
  21. For balance, amazing: In college I had a friend who hosted Sunday potlucks at her tiny little house at the top of a hill. She had a couch in the kitchen, and over the sink a copy of Scott Fitzgerald's accounting of his household expenses (wild parties was one of the entries). One could open the back door, which led directly into the kitchen, sit on the couch with a drink, and talk to her while she cooked, gazing steadlily out onto the grassy hill. My grandmother liked to host mother's day at her house, with all of her children and their children and cook a lasagna so big that the oven door couldn't close -- a thick rug was placed over the cracked open part to close it off.
  22. Ah, my favorite above is the mother who set her kitchen on fire twice. During a misspent youth I had a job bellydancing in a Middle Eastern restaurant. Try entertaining the dining room while the kitchen's on fire. Also in misspent youth I allowed an acquaintance to go into my spotless kitchen to cook. This was an act of off-the-cuff creative and entertaining inspiration for her and about a hour of cleaning greasy handprints off my spice jars for me. Since it's just us in here, I can say that my father in law has spat in my sink. The memory brings a sour taste into my mouth. Luckily, we moved into the apartment above and I no longer live with that sink, but I know it's down there. His wife, the MIL, is as the one mentioned above. I am from an Italian family where to have guests means to overfeed as many people as will fit in the kitchen with as many courses as possible until they are about to burst and then send them home with a bunch of wrapped food for later. She once fed twelve people on six eggs, I kid you not. More than once we've had dinner at her house and then sneaked out to get a hamburger. I once assisted her in the kitchen, dredging parsnips in plain flour at her request. I have a friend who cooks all the time, and I've never eaten at his house, but I saw his kitchen once. The stove was covered (not an exaggeration) with streaks of running brown-black grease. The sort of thing you think you'll see on the six o'clock news when they're exposing the home of a serial killer. There, I feel better.
  23. Okay, so I'm hanging out on the Dorie Greenspan thread and I'm hanging out on the David Lebovitz thread and voila -- World Peace cookie ice cream sandwiches with malt ice cream . . . That's good. Really, really good.
  24. Candied Cherry recipe has been added to Recipe Gullet.
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