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Lindacakes

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  1. Lindacakes

    Breakfast! 2014

    These are lovely pictures, but this morning I had a large artisanal marshmallow, toasted in the oven, and served in bed. With espresso. I need to stand up for my peeps. Those of us who don't "cook" for breakfast. Much.
  2. Since I started this thread, I had to vacate half of my space and most of my cookbooks are in storage. Interesting to see what I grabbed to keep with me. Mostly fruit and vegetable books, only three baking books including Paula Peck and Maida Heatter's chocolate book. I was sitting on the fence with a whole box of oversize baking books. They were sold. I miss them, though, I just plain liked looking at them.
  3. Wow, excellent, tip, thank you! Lincoln was my childhood hero, and I sustain a real fascination for him. I'd never heard of these two books and I'm excited to read them. Since you've read both, do you have any comparison notes? What's up with Mary Lincoln's almond cake? That sounds very interesting . . .
  4. I suppose I am. But I am in agreement with the early poster who saw the question from a variety of angles. My parents bonded over food, food was an important part of their relationship, and their various food projects loom large in my memories and influence my own relationship with food. My father bottled root beer. We picked blueberries at an organic farm (a symphony of praying mantis watching) and my mother made pie. The two of them canning tomatoes from the garden. My father and I making popcorn balls (which ended after my finger was badly burned with syrup). Cherry pie made with cherries from a tree in our backyard. Rose petal jam made with roses from our backyard. My mother was an excellent cook and baker, and I learned a lot from her, particularly one key talent. I learned very early what tastes good. Every time I eat something from a much-touted bakery I get on my knees and thank god my mother was such a good baker and I know what good baking tastes like. Because not many people do. People line up to eat things I take a bite from and throw in the garbage. I am convinced this is because they never had the opportunity to eat something that tasted good. Without her, I am nothing. I took a pie-making class with Carole Walter, and I told her I wanted to make a pie as good as my mother's. Carole took me under her wing and made me a comparable pie maker. But I keep trying new crusts, I don't have A Crust. My mother had A Crust. I can't replicate it. My grandmother's cooking was not superb but she had a way with food that was amazing. She made her own pasta and noodles, rolling the dough out with a broom handle my father cut to be the width of her kitchen table. The soups that included bones from several animals. Never used a recipe. Her kitchen had a particular smell I'll never forget, such a floury, meaty, earthy smell. My brothers, shockingly, married bad cooks. I don't know how they managed, knowing full well how good it could be.
  5. Antique jelly jar, half size. You have to pinch it, but it's cute.
  6. Episode 520, Tom's Tomato Soup, of The Splendid Table has an excellent piece on infused vodkas. All Lynne's ideas for flavor combinations. It's in the caller section at the end. Splendid indeed!
  7. I just tried Amazon last night and ended up aborting the mission. They want an outrageous cut and I'd rather give my books away, even the valuable ones, than give that kind of support to Amazon. Now that I've filled up a box, it's getting much easier. I get happy when I find something else I can throw in there. I like the clarity that is coming through in what's left. I'm keeping the box around for a while and I keep looking in there and there's nothing I want to retrieve.
  8. I can't wait to try cinnamon stars . . . I need to get almond flour . . .
  9. If you should decide that you want to do that to your body, I would recommend Biscoff brand cookie butter. I find it superior to Trader Joe's -- I can't eat TJs. There's a light . . . grit to it I don't like and the taste if off. Everyone else goes mad for it, though.
  10. Soup of all kinds, but I like Gypsy Soup from the (much hated by eGulleters) Moosewood cookbook. Featuring sweet potatoes, green beans and chick peas. I also like minestrone. For those who enjoy their seasonal food rituals I recommend photographing them throughout the year and then creating a calendar for yourself or family member. I did this for my partner one year, our favorite desserts throughout the year and it was a huge hit, still on the wall. February was a heart-shaped red velvet cake, July was blueberry pie, May was rhubarb ginger cake, November a pumpkin pie, Christmas was a plate of cookies, our birthday months had our birthday cakes, etc.
  11. Add it to your morning coffee and then your breakfast cereal milk. It's a wonderful way to start the day.
  12. What are the cannisters made of? Plastic? Do they have lids? I kind of really really like the idea of cooking in this cubicle. Reminds me of an elusive book I heard about on the radio and have never been able to track down (maybe it never got written) -- it was about all the ways people cook when there are no cooking facilities. Like in prisons. People make little stoves out of tin cans. I like thinking about this concept
  13. Seconded. I was a vegetarian for several years in my youth and I'm slowly going back there. I've minimized my consumption of animals, eating mostly tofu, cheese, fish. I don't eat meat in restaurants and I only buy it from the farmer's market and only about once a month or so.
  14. I ended up shuffling around my collection and learning that I enjoy reading about food as much as cooking -- a large portion of my collection is intended to be reference. I parted with baking books for the most part -- I try not to eat wheat and that limits what I'm able to bake when I have the time to bake. Knowing that helps me target which books I really want to explore more. I have a collection I moved into the kitchen that are not-serious books, books to help me do quick vegetable dishes mostly. Books I could let go of, but in the end may be books I'd actually cook from more than reference. Those I can let go of. And, I cheated, and moved a bunch of stuff (i.e., not books) off the shelves so I'd have more shelves!
  15. We all love to collect cookbooks; we have many threads devoted to our cookbook collections, which cookbooks to buy, best of the year, best of type, etc. What about when you want or need to cull your collection? I just have too many and I need shelf space. I've devoted a lot of time to this activity already, sifting through the books, shifting my existing book collections around, moving things off the shelves to make space. One of the ways I've been able to cull is to pull the many baking books I've received as gifts. My friends mean well, but they don't know what to pick. Then there's the books I've gotten for a couple of bucks. Some I can't bare to part with, but good cookbooks are really easy to find second hand -- most people who inherit them don't know what's good or of value. I realize I have a lot of books that are strictly for reference, even if they aren't reference books. I've got a lot of books that I think are beautiful, particularly candy and cookie books, that I just want to have around and just want to look through. I also have an entire shelf of various shades of Asian cooking, and I don't cook Asian food . . . What to do? How do you cull your collection?
  16. None of these is it, but all good. This article in the Washington Post about Paula Wolfert's memory loss -- http://www.washingtonpost.com/lifestyle/food/paula-wolfert-coping-by-cooking/2013/10/28/84599cf2-3b22-11e3-a94f-b58017bfee6c_story.html mentions Vital Choice -- http://www.vitalchoice.com
  17. Neither one is the one I'm looking for, but both good alternatives.
  18. A few months ago I got a catalogue in the mail from a fishery in the northwest. Maybe Seattle, maybe British Columbia. They canned their own fish and they had many types -- tuna, mackerel, salmon, oysters, etc. I don't know why I threw this catalogue away, maybe you had to buy it by the case. But I'm haunted and I'd like to get my hands on a source for good canned seafood. I found this, but it isn't the one: http://www.thefishery.ca/index.html Does anyone know what company this might be or have a source for excellent canned seafood? Wahoo? I once ordered a case of canned wahoo from an enterprising Hawaiian woman but she's since stopped trading in wahoo . . . My current favorite for sardines is Angelo Parodi.
  19. I'm glad you are satisfied with the candied ginger process. It took me many years to get the results that I liked and could be made with "mature" ginger by steaming it first because fresh stem ginger was so difficult to get back during the late '70s and the '80s before there were so many Asian markets around. Have you tried blanching instead of steaming? Chez Panisse Vegetables calls for blanching. I've always had good results with her recipes for candying. They're simple. Thank you for this recipe, I cannot believe how perfect the ginger came out. The fresh ginger doesn't have the bite I'm looking for, so I want to do another batch. I candied ginger, orange and lemon at the same time. I won't do that again. I actually had to draw up a chart to remember at what stage all the pots were. I used Nick Malgieri for candied peel -- he uses glucose -- and my orange peel is like a jelly candy. Quite nice.
  20. I've got four cakes resting in a cool spot in my closet and two bottles of Liqueur Rouge, which is dynamite. Soak cherries, raspberries and currants in brandy for 40 days and then hold it for a few months. I cannot wait to eat this. The W. W. Weaver cake came out okay, maybe. It smells divine. I cut into them on Thanksgiving just to check progress. If the two new cakes are not acceptable, my backup plan is Craig Claiborne's cake with candied ginger and black walnuts. Doesn't need to age.
  21. I made the W. W. Weaver cake tonight; it's in the oven. I've made a recipe of his before that failed -- I knew using salt in candying peel was a bad idea . . . This time, he asks you to beat 8 eggs and one cup of sugar until light and fluffy, then fold in beaten butter. I think he has this backwards, I thought so as I did it, but I did it anyway. Meaning, I would have beaten the butter and sugar together and then added the eggs one at a time. Of course I had bits of butter floating in the eggs, as I expected and I went ahead and did it anyway . . . Thoughts? (The good news is, currants + lemon peel + orange peel + citron + almonds + amaretto = pretty darn heavenly).
  22. Your fruit mix sounds divine. Candied lime peels, yes, gin and tonic, yes . . . One cake has sweet sherry and Irish whiskey, the other has amaretto . . .
  23. I'm starting the cake . . . I was wrong, the pan is supposed to be a 10-inch springform, which I'm not using because mine is 9-inch. Considering the 10 inch tube pan, last cake I made was cooked on the outside and raw on the inside. They are 7-inch rounds, my favorite shape for giving . . . Would appreciate the name of the sour candied cherry source. I candy sour usually, this year I did sweet and I think I like them better. More cherry-ish.
  24. Ginger, before and after.
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