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whatsup1

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    Beans, beans, they're good for your

    in Cooking

    Posted

    I don't know how I missed this thread.

    I've been addicted to Rancho Gordo's beans for several years now, especially the Good Mother Stollard beans. I just received my order for eight pounds, in fact. I love them best with just onion, garlic and a bay leaf, but they work well with just about any bean recipe. Sometimes I soak a couple of ancho chile peppers, puree them and stir them in when the beans are just about done. Yum, especially with a squeeze of fresh lime.

    But shhhh, don't tell anybody, they ran out of my favorite bean last year.

    Thanks, Steve, your beans are the best.

    Making a cake less sweet

    in Pastry & Baking

    Posted

    Thanks for all your replies.

    I have tried cutting the sugar in half. As I said, the cake is dry. Baking it for less time has merely yielded me an underbaked cake.

    I am thinking that the amounts for other ingredients need to be adjusted, as I have heard that cakes require somewhat precise formulations. I haven't hit on anything that works as well as the texture of the cake as written.

    Making a cake less sweet

    in Pastry & Baking

    Posted

    I have a cake recipe that calls for these ingredients. I would like to make it less sweet but when I just use less sugar, it comes out very dry. Can someone help me make it less sweet but retain its moisture?

    2 1/4 cups flour

    3 cups sugar

    1/2 teaspoon salt

    1/2 teaspoon baking soda

    2 teaspoons almond extract

    1 cup oil

    1 cup buttermilk

    4 eggs, beaten

    Cook or Chef?

    in Food Traditions & Culture

    Posted

    To call yourself 'chef' without qualifying it would be implying you were something you are not.

    I am at a loss to see where this comes from. According to Merriam Webster, a chef is the head of the kitchen; a skilled cook who manages a kitchen.

    Can you point me to some authority to support what qualifications you believe are necessary to call yourself a chef?

    eG Foodblog: akwa - Shaolin style gastronomy

    in Food Traditions & Culture

    Posted · Edited by whatsup1 (log)

    Again, as far as "understanding" akwa goes. . .my impression is that he has something to say that is intensely philosophic. And in this forum of the blog, the audience (if you will), has developed expectations of "how it will be". There is an expectation of photos, of descriptions of food, of "how this was done". This is natural for this is how it usually has been here.

    Perhaps those expectations have developed due to the foodblog guidelines and rules of the road.

    That is not to say that I am not enjoying the blog, as hard to understand as it may be.

    Southeast Florida and the Keys

    in Florida: Dining

    Posted · Edited by whatsup1 (log)

    Here are some recommendations I made back in March for Islamorada restaurants, and I would still make the same suggestions. Enjoy your stay down in my neck of the woods.

    As far as restaurants, the new Island Grill in Islamorada is very nice. I also like to eat at Kaiyo (Japanese), the Islamorada Fish Company (casual outdoor dining bayside), Papa Joe's, Uncle's (great seafood, but I love the lamb with rosemary port glaze) and Lazy Days (down by the Hampton Inn). The best Cuban restaurant (IMHO) is at the Marlin in Key Largo. Ballyhoo's in Key Largo have an all you can eat stone crab claws special, and is very good. By far my favorite breakfast places are Islamorada Restaurant and Bakery (home of Bobs Bunz -- yummy caramel pecan sticky buns) and Mangrove Mike (awesome breakfast burrito).

    Restaurants I wouldn't drive out of my way to eat at: Marker 88, Morada Beach Cafe (Morada Beach Cafe does have a terrific full moon party if you are here during a full moon), Big Fish Grille. But they both have awesome sunsets views. Drinks at sunset are great at the Lorelei, as they have tables waterside.

    eG Foodblog Tag Team: slkinsey and Marlene - A tale of two kitchens..

    in Food Traditions & Culture

    Posted · Edited by whatsup1 (log)

    Great blog, a most entertaining read. I wish I was coming to your houses for dinner.

    As for the mystery basket, I vote with varmint and snow angel. Both Sam and Marlene have said several times that they are not inclined toward vegetarian, nor are their families. Yet readers persist.

    Edited to add that I also agree with ruthcooks, who was posting as I typed.

    eG Foodblog: tammylc - (and Liam)

    in Food Traditions & Culture

    Posted · Edited by whatsup1 (log)

    I am really enjoying your blog, Tammy. I had no idea what a cohousing community was, and find the concept fascinating. Thank you for letting us view a slice of your life.

    You said that each adult volunteers about 8 hours a month to the community. Do you cook or assist in the kitchen for all of your volunteer hours, or do you do other things as well. Along the same lines, do most of the volunteers gravitate toward one task for their volunteer commitment?

    Truth Be Told...Anybody Still Cookin'?

    in Cooking

    Posted

    Hmmm -- the last three meals I cooked --

    Monday night: Panko crusted yellow tail snapper, homemade tarter sauce, spelt berry pilaf, steamed baby tatsoi, red chard and arugula, sauteed baby patty pan and zucchini squash with onions and tomato.

    Sunday lunch: Mixed greens salad with red pepper, cucumber and avocado dressed with lemon thyme vinaigrette, grilled rib eye steaks, sauteed kale and mizuna greens with garlic and ginger, baked sweet potato with cinnamon butter, homemade chocolate chip cookies with Ben & Jerry's Vanilla Ice Cream.

    Saturday dinner: Chicken vegetable soup to please a cold, apple cinnamon muffins, tossed salad with lemon thyme vinaigrette.

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