Lindacakes
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Posts posted by Lindacakes
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I use 9-inch and 8-inch cake pans that are 2 inches deep.
I use 7-inch cake pans that are 3 inches deep.
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Eggplant rollatinissimo.
I do this as often as I can, bring something back from the farmer's market or specialty grocery that I am unfamiliar with and don't know how to cook. I draw it before I eat it. Have explored: Turk's Turban squash, salsify, Hen of the Woods mushrooms, scallop roe, ostrich egg, dragon fruit, kohlrabi, garlic scapes, fresh ginger, Buddha's hand citron, celeriac, rutabaga, parsnips, cherimoya, purslane, avocado squash, fava beans, tatsoi, romano beans, etc. etc.
I have yet to do this to the Asian vegetables, and look forward to it.
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Edna Lewis recipe. One cup raspberries (I may have this wrong, best to check) and one cup sugar. Mash with fork. Allow to set in fridge for 24 hours.
Delicious raspberry sauce that you can then freeze.
Nice for your Pavlova.
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I'm utterly paranoid where these things are concerned. I don't nuke for a variety of reasons, none of which involve cancer, but I don't see any reason to cook in plastic. I don't need a scientific research institute to tell me that it's safe. It's just unnecessary.
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Bonnie Slotnick, a used cookbook seller from New York City, will have the answer to this question. You can google her.
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Per Garrison Keillor, if you leave your car doors unlocked at church, someone is likely to leave a bag of zucchini in there . . .
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I recommend using Trader Joe's brand graham crackers for a graham cracker crust. Read the label, all natural ingredients, which is not what you get with Honey Maid or Keebler. They taste better.
I would think the same holds for vanilla wafers.
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Claudia Roden has a picnic book that has some nice ideas in it.
A Middle Eastern picnic is always good -- mixed grill skewers, hummus with pita, olives, baba ganoush, feta cheese, etc.
I like shrimp with avocado, tomato, onions, and (gasp) Miracle Whip.
There's a book called Lean Bean Cuisine with some good cold bean salads -- one I remember was Jeweled Rice Salad that had brown rice and red grapes. It's lovely. Black beans with avocado, corn, onion, cilantro, etc. and corn chips is good.
Also, somewhere I have a spectacular pasta salad with shell-shaped pasta and a great deal of parmesean.
Maybe it's in Jane Grigson Good Things? A chapter on celery salads. Celery, cold chicken, walnuts. With blue cheese.
Roasted beets and hard boiled eggs.
Shortbread. Thin crispy chocolate cookies. Florentines.
Really delicious wine.
Once I did a canoe trip picnic that had stuffed apricots -- I think Claudia Roden -- mascarpone and chopped pistachio, something like that. I can still feel the water rushing past my ankles while I ate those.
Picnics absolutely rule.
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I am thinking days that coincide with the harvest.
I'm all for Rhubarb Week.
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This is quite similar to washing a food processor (i.e., 300 food processor parts, some of them like razor blades). I avoid using the food processor because I hate washing it. Not so the ice cream maker.
Banging is the best advice, as is simply learning to let go. Do not try to clean the dasher and the bowl like you want to. Get as much out as fast as you can, put it in the freezer and then wash the parts. Don't think about it.
Alternately, lick it. I don't like doing that, either, because it seems like too much work, too.
It's the price of making ice cream, I think, the worst part.
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Can an Evernote user tell us if the recipes and other data are exportable?
I once spent two full weekends pulling data out of a Palm Pilot and I'm not doing that again. I keep all my recipes in Word. Everything I take from the web I put in a Word document. I don't keep any recipes in files anymore, I can't space the file cabinet space.
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I have been thinking this about wheat, not carbs. Take a look at the book Wheat Belly.
I've known this about my body for years: If I eat wheat, I crave more food. I am not talking about gluten. It doesn't factor into the picture at all.
I have a diabetic friend who tells me that wheat is far harder to clear from his body than pure sugar, like ice cream, which clears out pretty fast.
I am more alert, have a better attitude, weigh less, and have more flexibility when I don't eat wheat. I am also trying to give up sugar and every day I go without it, I feel that much better. I also feel better when I don't drink coffee.
To circle back to the fat question -- I came from a traditional fat consuming family and that's what I eat. Butter. My mother used to say that she could not wash margarine off her hands, and refused to eat it.
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I think nutrition labels should show the calorie content of a real portion.
But the article makes it sound (like so much "information" about nutrition) that Americans just eat a huge amount of food, rather than what I think is the truth: that food manufacturers purposefully skew the numbers on the label so that you think the calorie, fat and sugar content is lower than it is. Many of us know how to really read a nutrition label, but some of us don't.
I'm also tired of reading that the so-called obesity epidemic is because we eat so much instead of because we're chained to our desks at our jobs for increasingly longer hours with little to eat but refined white flour and sugar, unless we make our own food (which is also time-consuming and adds to the length of a working day).
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The Joseph Joseph Scoop Straining Ladle. It saves washing the colander, which I hate.
As far as favorite, though, really, it's the Bastard. A twelve inch cast iron fry pan with helper handle and basting lid. It rocks. It's huge for two, and cooks everything. I once tried to sell it on Craig's list when it was brand new for an extremely good price. I was so insulted by the "offers" I got that I decided to make it work.
Thank you, anonymous public!
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I use both cotton dish towels and paper towels.
I have a large amount of dish towels. I take care of them and never throw them away, so they match my historical kitchens. Mostly I use them to dry dishes.
I buy paper towels at Costco and use way too many. I try to assuage my guilt by using the used kitchen paper towels to clean. This is anal but it works really well for me -- if I use a paper towel to do something like drain washed vegetables, then I take the used paper towel and use it to clean the kitchen window sill. Or wipe out the bathtub, etc.
I try to think of something to clean before I throw it out. The net result of this is that I rarely have to make a point of cleaning. It gets done all the time a few wipes at a time.
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This doesn't bother me, what bothers me is finding a recipe that will include junk food as an ingredient. It always pays to read several recipes in any magazine or book to make sure this isn't done before buying. This would include slices of American cheese, boxed cake mix, and canned mushrooms.
However, that being said, it is perfectly legitimate to include brand names in recipes. Some of us have an affection for say, Solo Poppyseed Filling. The cake on the label is seriously good. So is the fudge on the Solo marshmallow creme label. I would not make a cake made with crushed Oreos but I would very likely eat it if offered it at someone else's house and find it delicious.
Certain sour creams taste different than others. I can see saying, Daisy sour cream, which to me would taste better than Breakstone's.
In other words, it works both ways. And sideways. I think it's okay, you can ignore it either way.
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Of course! Usually in the Time Life Good Food series, because I can't remember what I have and what I don't off the top of my head.
Sometimes I buy something that I remember some piece of and it turns out I wanted a different book by the same author or some similar mistake.
As above, no big deal, most of these purchases happen in thrift stores. Cookbooks are completely undervalued, and most folks working the stores don't know a good one from a bad one. I once bought a slew of first edition cookbooks from a used book store -- they caught on when they saw me all flushed and excited at the cash register, though . . .
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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.
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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.
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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 . . .
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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.
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Antique jelly jar, half size. You have to pinch it, but it's cute.
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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!
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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.
Hoarding Ingredients - suffering from Allgoneophobia?
in Food Traditions & Culture
Posted
Well, I have a little bottle of Carl Griffith's Oregon Trail sourdough starter. How long does that keep? I am assuming forever.
I actually have items I have no intention of ever using, maybe, like the glass ampule of orange flavoring I bought in the grocery store in Naples.
I do think there's some cross-over to general food hoarding. The thing about the pantry cupboard is, it feels good when it's full. And I have had to, once or twice, live for two or three weeks due to weather or poverty and I came out fine.
In my mind, a little curl of smoke rises over the stone cottage in my mind when I see my cupboards full . . .
I buy endless amounts of baking supplies for when the mood strikes me, and the mood does not strike for years, but I've cut down on that lately because I'm trying to lose weight. The mood isn't supposed to strike me.