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Everything posted by Lindacakes

  1. Panaderia Canadiense, I would very much like to have that orange meringue pie recipe if you wouldn't mind sharing it. Spiced graham crackers sounds good -- I usually put in some cinnamon. Cardamom, cardamom coffee . . .
  2. I made a key lime pie for company. This resulted in half a box of graham crackers left over -- Trader Joe's, they are very good. Now I want to make another pie. What sort of pie do you recommend for a graham cracker crust? Any recipes that you particularly like? Cream pies, I suppose, chocolate, banana, coconut . . .
  3. Excellent tips, Powerwhisk, thank you. That angelica stalk is remarkable. Imagine the first person to behold it and think, "Candy."
  4. I am not thinking the fruit is any better this year -- I am in agreement that it hasn't been good in general for years. I also had some really good melon and apricots. Strawberries, cherries, blueberries definitely not so good. Second year in a row I will not be able to give brandied or candied cherries as a gift.
  5. Apricot! Hmmm. That's making me think of alternative nut butters and jelly combos like hazelnut and apricot . . .
  6. I work in digital publishing. I recommend this article from the New Yorker on the subject of the lawsuit between some publishers and Amazon: Paper Trail -- http://www.newyorker.com/reporting/2012/06/25/120625fa_fact_auletta We humans tend to make consumption decisions based on a lot of factors, but personal convenience is very high on the list. Often we choose personal convenience over what may be best for humanity. I believe that there will come a time in the not-too-distant future when it will not be possible for you to purchase a printed book. That point could be argued quite a bit, note the print-on-demand example above. I also believe that there will come a time in the not-too-distant future when digital access will be more expensive than what we enjoy now, particularly the free model. We are living in the early stages of the transition and in these early stages what will happen economically is that readers will be . . . encouraged . . . to make a digital decision. Publishers are engaged in this early transition and are working very hard to move their business profits into a digital sector. There are many positive aspects to this. There are also negative aspects. The saving a tree argument is a very attractive one and one I heartily support -- I won't let a catalog come in to my house for a variety of reasons, and this is one of them. I don't know the statistics on how many trees are chopped down to make books rather than say . . . cereal boxes. But think about this: the environmental impact of dead technology. It also carries a cost. Trees grow back if properly cared for, but computers don't breakdown in the landfill. Most people hang on to their books forever and throw out their computers every few years. Authors are already being replaced with open source content (think Wikipedia). If you love books, buy books. Lots of books. You won't always have the opportunity because the supply will be limited. Pay attention to the source of your digital content. Do you own it or are you renting it? For how long? Are you allowed to print it? If you pull recipes from online sources, don't assume they'll always be there for you. Copy and paste the content into a Word file. Back your files up. Sign up for Eat Your Books and use your computer to enhance your print collection. And also remember that the microwave did not put the oven out of business.
  7. Someone just gave me this book and I immediately made the Whipped Cream Cake. The first time I've made an RLB cake. I've done her cookies and her pies. Worst baking experience ever. I made it for a party and I was ashamed of it, had to cut it into small pieces, make ice cream the centerpiece, and apologize. I imagined that the cake would be light like an angel food cake. It was heavy like a pound cake and did not release from the pan as described (it fell apart) and was so dry I could barely swallow it. This has never happened to me before with any recipe. I'm in the mood to chuck that and the Bible . . . siding with the folks who say her recipes don't work. I don't think I've ever seen such firm camps on a cookbook author before -- it's interesting.
  8. One cup of raspberries and one cup sugar. Mash raspberries into the sugar with a fork. Let it sit at least a day. Stir into yogurt or pour over ice cream or use it in a cocktail. Thank Edna Lewis.
  9. Date bars. Date snowballs (Rice Krispies and molten dates, rolled in powdered sugar). Jam thumbprints. The fun graphic cookies you get by combining plain and chocolate dough (checkerboards).
  10. Dolores Casella's Complete Vegetable Cookbook.
  11. I for one am glad that perfume finally got a hit. I'm finding myself increasingly sensitive to it and when you dig in you find that perfume manufacturers aren't obligated to disclose what's in the fluid you are applying directly to your skin, right on the veins. Trade secret. Trade secrets that contain numerous known carcinogens. Perfumes are now engineered to project -- an attribute that comes at a chemical price -- so that the wearer isn't aware that she's punching everyone in her strike zone in the lungs. Him, too, since there's increasing advertising aimed at stirring male insecurity and thus spending. Everywhere, yes, but you can make choices about your exposure when you are aware of what's going on. Most people are clueless. Nice word, biopersistent. I can't believe how persistent microwave popcorn bags are . . . Getting harder and harder to find just plain popcorn.
  12. I've pulled this information from a variety of obscure sources. I buy older books on fruit and preserving and pull the information from there. I don't have this one, but it seems that the Dover book on preserving has a good section.
  13. Re: Cookie Butter. I think Biscoff is better. Smoother. Cookie Butter has a slightly gritty texture.
  14. I was a fat child and I'd love that recipe if you care to share it.
  15. I tried to capture my first food appearance (a cookie with an elaborate system of dough folding in Sicily) as a pen drawing on a napkin. It was so remarkable, I just had to capture it. And then I realized . . . wait . . . I can just take a picture . . . doh . . . then I started taking pictures of the food that matters to me -- pastry, cakes, cookies, remarkable decorating ideas, etc. I suppose someone might think I'm going to copy it (I'd rather try to improve upon it) and get hairy, but that's never been so, even in Paris. In Sardinia, I asked permission first, and then took a photo of every single one of dozens of cookies. And effusively complimented the baker. I suppose this is my way of documenting sugar of the world, and why not? These are artworks and deserve to be admired as much as the architecture. One of my sub-genres is decorating with candied fruit and nuts. I collect 'em all. Maybe I'll make trading cards . . .
  16. Fresh local fish. Lake Erie perch, but not anymore. Trout for breakfast. Catfish and walleye, agreed. Mackerel, agreed. Skate. Even my parrot loves skate.
  17. Try Villabate in Bensonhurst. Sicilian. Splendid.
  18. Lindacakes

    Easter Menus

    A one pound bag of jelly beans, minus the black ones.
  19. This would be so much more fun in a bar with drinks . . . I try to make as many consumption choices as I can aimed away from large corporations and into the hands of individuals. I realize that many efforts to change or control our destiny vis a vis corporations is spitting in the wind, but I do not believe it is possible for me to give up. I eat as much organic food as possible, about 95%. I avoid non-organic dairy products and non-organic eggs. The word organic, I suppose, should be in quotes, but let's say, humane to animals, hormone free, not genetically modified, no preservatives, no artificial colors, and no pesticides is preferable to the opposite. After reading one of these recently, I started to be more conscious of tomatoes in cans and started buying dried tomatoes and tomatoes in jars whenever possible. You can't win but you can try to play fair, I think.
  20. I would recommend that you don't use software to capture your notes. I had a Palm Pilot and I loved it, I would prefer not to have left it behind. It had an excellent system for taking notes and I had a very extensive notebook in it. And then the hardware became obsolete and I had to upgrade. I gave it a great deal of thought and got an iPhone because I could synch what I had on the phone and what I had on my computer more easily. Prying all of my data out of the Palm Pilot was a nightmare I vow never to repeat. When I did, I spent several weekends straight through copying and pasting and organizing files into something I call a NOTEBOOK on my computer. It's just a set of files of Word docs. I moved all cooking and food-related notes out of there and into a behemoth I created called COOKBOOK. COOKBOOK is an amazing work of art, if I do say so myself. It has everything in it. Recipes, books I'm writing, research, articles I capture of the the Web, etc., etc. If I need something to be mobile from COOKBOOK, I copy it to my Outlook Notes which will synch with the iPhone. I love that I can cross file -- for instance, if I'm thinking of making a recipe, I just copy the file and paste it into the file of stuff I'm wanting to make now. I print recipes out and throw them away after I've used them -- I copied all of my personal handwritten recipes into the digital file. I can also search. It does everything recipe software does to organize. Why do such a nutty time-wasting thing? Because I read two stories on eGullet that gave me the willies: Person number one lost her recipes in a fire. Person number two had her recipes stolen by a burglar. (Yes! Can you imagine!) I don't care to loose mine, so COOKBOOK is backed up in my safe deposit.
  21. I know this as a Date Snowball. Has no nuts or coconut and is rolled in powdered sugar. Known strictly as a Christmas cookie and the sight of one of my friends, laughing, with powdered sugar all down the front of her party clothes, is a fond one for me. I think people used to make date confections of various sorts more often than they do now -- it's an old fashioned taste, and one of my favorites. There is an enormous date discussion in the eGullet archives that includes, I believe, multiple recipes for date roll.
  22. This thread has me hounding my own cupboards. This is the most recent: Fry thin apple slices in butter until cooked through. Throw in a couple of chopped dates and a handful of walnuts. Get this hot and then stir in a tablespoon of maple syrup. Serve with or without a dollop of yogurt or ice cream, if you have it.
  23. So devilishly simple. Bananas Foster as party trick.
  24. I am going to make this for dinner tonight.
  25. Meanwhile, back in the jam post, I have learned about Trader Joe's cherry preserves, which I found a bit too sweet and not unlike candied cherries and I can't wait to try them with chocolate. I think it will make a very passable chocolate-covered-cherry-not. I bought a big, beautiful, cheap bag of imported foil covered chocolate eggs at Costco. Said eggs are hollow. I'm thinking: small hole. Insert cherries. Or: bite chocolate, spoon cherries into mouth, chew.
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