Wholemeal Crank
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Posts posted by Wholemeal Crank
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This is the first Bisquick Cookbook published in 1964, 112 pages. It came in both a soft back spiral bound and a hardback spiral bound. The soft back was a premium at markets with the purchase of Bisquick, I think it cost 99 cents with the Bisquick.
While on the phone with Mom last night, I browsed Ebay, and described that one to her. It was definitely a smaller booklet that she remembered--no spiral or hard covers, about 20-30 pages. But I'd bet that one is more inclusive and has the recipe she wants. I'll probably buy one of those for her if we can't find her original with some more digging around.
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The first infusion has to hydrate the leaves, and if it is a tightly curled leaf, it will need extra time to expand the leaves a little before much flavor comes out.
Here is a series of photos of some tightly rolled green tea between infusions, showing what I mean.
And haven't yet picked the first tea of the morning.
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There is a message board on the Betty Crocker site; perhaps someone there can help you. There are also MANY 'crisp' recipes.
Very helpful, thanks!
Looks like 1 cup bisquick to 1/4 to 1/3 cup of milk and a bit of butter for the 8x8 pan is going to be the starting point.
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Looking for a recipe for my mom: as we have readjusted the kitchen from my Dad's custody for 20 years, back to hers, she is now cooking again, and looking here and there for some of those favorite recipes. Today's request is for a recipe from a lost Bisquick recipe pamphlet, which vintage circa 1960-1970, perhaps 20-30 pages--not a large hardback book--with a lot of yellow and red on the cover, for Peach Crisp.
I've been browsing on Ebay and not finding anything that sounds quite right, although I really need her to be looking over my shoulder instead of on the phone, so she can try to recognize the cover....or better yet, a gulleteer can come through, so we can just get the recipe we need--the only one she made from that booklet.
I want the recipe too because I tried off & on for a few years to recreate that particular texture of topping--a little bit biscuity/cakey but not too sweet or too fluffy, but couldn't do it. With the original in hand, I'd like to try again.
Help?!
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Started off this morning with dragon well. I really want to like this because the aroma of the wet leaf is so nice, the actual tea is just so mild that it frustrated me a little.
Welcome! Good to see you posting here.
To strengthen the flavor, try increasing the amount of leaf (perhaps double it to start); lengthening infusion time; or using hotter water. Even the fanciest grade Dragon Well that I've had has had the potential for being a strong, even aggressively bitter tea if I do not treat it with attention and respect, so I'm sure you can get a stronger flavor from it--whether or not that will be the kind of flavor you're seeking is another question.
And those suggestions--more leaf, more time, hotter water--to strengthen the tea results are applicable across different types of tea.
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Tea wimp that I am, I started these out with about 1 gram of tea per ounce water in small gaiwans, with water just off the boil, but very short infusion times--10 seconds to start, after the flash rinse.
And after several infusions, I had to go to a significantly longer one to bring out some differences. That wasn't a pleasant infusion to drink, but was important to confirm what I was tasting in less concentrated form before and after.
I've also enjoyed brewing young sheng like this quite cool, like a green tea. Fortunately, we have enough of these samples for me to brew several ways, and next time I may do them cooler/longer.
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I've been using that site for ten years, and it has been frequently updated and expanded. My biggest worry has been that it would someday vanish, because I've come to depend on it for introductions to ever-more obscure seasonings. It's clearly a personal work, and not perfect, but far more comprehensive in scope than what I've encountered in print.
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Not a lot of dumb stuff left in the kitchen, as it gets winnowed through pretty regularly. Lots of trips to goodwill recently.
There was the electric donut 'baker' which actually did get used a couple of times to entertain nieces and nephews, but made an odd little cakey thing not remotely like a proper yeast donut; or the dinky ice cream maker that promised to chill and freeze a cup of iced treat with just a bit of stirring, but was utterly useless without a deep freeze to chill things enough; but they're gone now. Nothing quite that dumb left. Probably the current champ for dumbest would be a small set of 'collapsable' bowls I bought for a travel kitchen set, but which fit more neatly in the travel bag open and nested than collapsed and stacked.
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then using a rare-earth magnet which is on a knob, I post the recipe on my stove hood to read it
Aha.....I have a refrigerator covered in magnets that get too little use as it is.....d'Oh!
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Recipes that I have come up with first wander around on random scraps of paper and e-mails to myself, and get either handwritten in my recipe book, or now, more often, go straight to my web site--if they're good enough.
Recipes in books, I mostly remember which book they came from, if I still own the book.
And I have a couple of 3-ring binders with recipes copied from various sources--borrowed books, newspaper clippings, books I decided not to keep but that had one or two special recipes I did keep, recipes shared from friends or family. They're stored in sheet-protectors, organized roughly by category. I take a sheet with the recipe I need out, use it, and return it (ok, there is a 'to be refiled' folder too).
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First head to head done, will wait to post until everyone has had a chance for a first round. Did a mini-sized tasting with the tiniest gaiwans and just over a gram of tea apiece, so can do several more including regular-scale infusions. Nice how they last.
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That Sasaki Basic set looks GREAT. Too bad it's out of stock. I'm going to write down the name so I can look it up again later, however, because while I could wish the fork tines were a bit longer, it's really about as nice as I've seen.
I actually have a quite adequate flatware set, but it was a closeout special and I've never seen it since, and can't replace the occasional lost or mangled piece.
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Coffee or coffee-flavored anything.
Just not my thing, thank you very much.
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Shengs are here! Shengs are here!
Heh. Almost as though I was expecting them, I've been drinking white and green teas a lot the past few days. I'm ready for some puerhs this evening.
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Okay, please tell me I'm not the only person who butters a baking dish with my fingers.
You're not. We used to use waxed paper to spread shortening on the baking dishes, but now I do not keep shortening in my kitchen any more, and I use clean fingers to spread softened butter instead.
I still use waxed paper for rolls of icebox cookie dough, and layering between baked goods that I want to freeze without sticking to each other (e.g., glazed or sugared rolls), and waxed paper bags for bringing things to work to microwave for my lunch. You can get waxed paper bags more easily now in health food stores than in regular supermarkets.
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A friend of mine has the best spoons ever in his flatware set, deep lovely round soup spoons with a heavy, curvaceous handle, marvelously comfortable to use. But that same set has horrid short-tined forks that are more spork than fork. I have been looking for years for a nice set that includes lovely spoons like those and a nice long straight-tined fork. It seems apparently too much to ask.
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My grain mill that makes whole grains into such lovely flours for all my baking.
Right after that, the chocolate-breaking fork.
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Today I tried the intriguing tea that has been sitting on my cabinet for a week, awaiting its debut. Today was the right time, as I could properly prepare some with the tea-friend who brought me a packet as a gift. Quite astonishingly, it's a LOCAL tea, from Forbidden Fruit Orchards near Santa Barbara.
We used cups holding about 5-6 oz of water, water at 160 degrees, and one teabag per cup, steeping about 1 minute, 2 minutes, 3 or 4 minutes, and one last one might have been closer to 10 minutes.
This is a quite splendid delicate and floral white tea, with a hint of blueberry tartness. I am not typically a fan of flavored teas, but this one was quite impressive. I was expecting an expensive novelty: locally grown! from California! but was quite impressed by this neat little tea.
Also had some lovely Lao Mansa '09 sheng puerh from Norbu, which made me fall in love with it all over again, and a nice bit of his Diamond TGY, which is so reliably a favorite oolong.
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Hot chocolate should be made with chocolate, hot cocoa with cocoa. Hot chocolate has the cocoa butter and is richer stuff.
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I did a double-take on reading that last post, and the a quick google search revealed that yes, tea is being grown in Australia. Cool.
No tea yet today. Yesterday, a new combination tisane that was quite nice, some simple to kuan yin, and some Sichuan yellow tea from norbu. Ba simple and nice teaDay.
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A related topic with some possibly useful info
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A very nice tea the last 2 days, soothing to my irritated throat during a cold: korean hydrangea leaf (gamro), chamomile, tulsi, hibiscus, lemongrass--the chamomile gives a nice base, hydrangea adds sweetness, tulsi (holy basil) adds spice, and the hibiscus and lemongrass give it a nice fruitiness. Yum.
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Today, started with Lemon Myrtle Rooibos from the Cultured Cup, then on to some Tie Guan Yin from Norbu. I have a cold playing havoc with my sense of smell & taste again, so will next try something a little less precious, as the lovely floral & spicy highlights of this tea are lost on me at present. Maybe something smoky would do....
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Melons.....what a great idea! Will have to try that, may even break down and buy an out-of-season mellon to check it out.
Forgot one other favorite use: Hot chocolate with Thai Lime and Long Pepper
Tea Tasting: 3 new sheng puerhs
in Coffee & Tea
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FYI, a nice tasting set of smaller matched gaiwans can be purchased here, on Ebay, from Dragon Tea House, a seller with a pretty good reputation AFAIK.