Jump to content


society donor
  • Content Count

  • Joined

  • Last visited


Contact Methods

  • Website URL

Profile Information

  • Location
    Southern California

Recent Profile Visitors

6,914 profile views
  1. The glasses look like Fostoria. Possibly Heisey.
  2. andiesenji

    Rice Cookers

    Thanks for the info, Hassouni! They sell pans for tadig at the middle eastern store, where I bought mine. It had clips on top for holding the cloth to prevent condensation but I promptly lost them the first time I put it in the dishwasher - took them off because I thought they would come loose. Miriam showed me that she just ties the corners together at the top so that's the way I have done it ever since.
  3. andiesenji

    Rice Cookers

    I have had and still have several Zojirushi rice cookers - I got one soon after they introduced them to the US. I previously had a couple of smaller ones, a Salton and another brand I can't recall and for my catering business a 25 cup Panasonic. Friends who had lived in Japan told me that Zojirushi was expanding to the U.S. and their rice cookers were superior to the others. I have moved up as new models became available, gave away some - I got the "neuro-fuzzy" cooker when it first was offered and then passed it on to my daughter - they also consume a lot of rice. I then got the Induction Heating one, which I still use - I got the 10-cup because I cook batches of rice and other grains that are large enough that I have leftovers that I can portion out and freeze. I too like the crispy-bottom rice but solved that problem years ago when I bought one of the "special" pans with the bottom with the rounded sides made especially for "TADIG" rice - and I cook the rice in the Zo, melt butter in the bottom of the tadig pan, add turmeric and saffron and allow to "bloom" while the butter melts and ALMOST gets to the "brown butter" stage, dump in as much of the cooked rice as I want, press it down firmly (I use one of the round perforated potato mashers) cover tightly and reduce the heat. I have several squares of muslin, that are large enough for the corners to be tied together over the top of lid which I have ready as a Persian friend showed me this was the best way to catch condensation so it doesn't dampen the rice. The rice should be golden brown and crusty after about 10-15 minutes - faster on higher output burners, slower on lower output burners. My friend has tried my version and says it is "almost" as good as hers made the traditional way - which takes almost an hour. And in fact, she has adopted my method when having to cook for a crowd because she can't dedicate one or two burners on her stove for just that one dish for an hour for each batch.
  4. andiesenji

    Christmas Cookies Redux

    In western Kentucky, where I was born and raised, they were known as pecan "meltaways" (there are a fair number of recipes if you Google that name) And they were occasionally made with rum or bourbon - but never if they were going to one of the church events. I have also seen them called pecan crescents, pecan balls, Mexican wedding cookies, Italian wedding cookies that were plain, with pecans, with pecans and lemon, plain with anise, made with pine nuts, and Pecan Snowballs, Louisiana Pecan balls, Southern Pecan Butterballs, Martha Stewart calls hers' Noel Nut Balls And the funniest name is Angel Turds... Lest you think I am making this up, here is the link - Pecan balls or angel turds – the best Christmas cookie of all My grandparents' cook made 50 DOZEN of these for Christmas after the end of WWII and it was easier to get white sugar and powdered sugar. 600 cookies may sound like a lot but at Christmas 1945 with some visiting family and friends, there were more than 30 people to be fed. There were other cookies and lots of cakes but I remember these because I could help roll them in the powdered sugar - togged out in a large pinafore to cover my clothes because that powdered sugar went everywhere! It was really funny that some of the men, who usually avoided the kitchen, would walk through on their way out instead of leaving through the hall to the porch that opened on the side where the barns were. Going out the kitchen door, they had to walk halfway around the house. Often there were suspicious patches of powdered sugar on their coats.
  5. A friend is sending me some Wensleydale cheese for Christmas. It is used a lot in baking breads, cakes, scones, etc., in her part of Yorkshire, a village near Bradford. She said she made croissants filled with Wensleydale and onion confit for an office party and they were the first to go. I'm not in a position to buy much cheese right now so this will be a real treat.
  6. I am very fond of caerphilly in buns and in phyllo dough wrapped like strudel. For some reason I've never added it to biscuit dough.
  7. andiesenji

    2018 Holiday Cooking and Baking

    For the questions about using Splenda or any of the sugar substitutes. The Splenda/Sugar baking mixes, both white sugar and brown sugar have instructions on the bags for substituting. So do the Stevia/Sugar baking mixes and those with Sucralose and etc. I have tried ALL of the baking mixes that are specified for BAKING and with excellent results. In fact, I used even less of the mixture and substituted UNSWEETENED APPLESAUCE (purchased some very large jars) in the quick breads and muffins with strong flavors - gingerbread, pumpkin bread, carrot cake, and an APPLE CAKE! The apple cake took an additional 15 minutes of baking to get to the 210° internal temp - I am using a remote probe, inserted after the cake is fully "set" to make sure it reaches that DOND temp. I prefer baked goods that are less sweet and even when I use regular sugars, I have been cutting down the amounts with no difference in the results except for less longevity - that is some cakes, such as yellow and white will stale faster - after 2 or 3 days but that is seldom a problem. Cakes with chocolate or cocoa do not stale as rapidly. I have been doing this for several years after noticing that cakes made back in the "War years" used much less sugar (which was rationed) both here and in the UK, and were perfectly fine. What I also noticed was that in the late 1940s and throughout the 1950s, there were many cookbooks that were published with ADs by Dominos, Spreckels, American Crystal, C&H, and other SUGAR producers, that had INCREASED AMOUNTS OF SUGAR! Merchandising of a product DROVE many of these recipes with the additional sugar and in my opinion, a lot of it is unnecessary.
  8. I have the "muffin-top" pans with the shallow cups which will be even easier than the rings (I have a bag full of rings) that I used for making English muffins back when I was catering, until I bought six of the hamburger bun pans - full size. When I sold my Blodgett oven I gave most of my full-size pans to the buyer because I did not contemplate ever having a commercial oven again.
  9. andiesenji

    Ingredients via Internet

    I have been ordering my favorite cheeses from iGourmet (along with other goodies) for quite a few years. I have tried many of their cheeses and never had a complaint. (Caerphilly is my favorite cheese and I order a wheel once a year) I have also ordered from Ideal Cheese co and from Murray's Cheese.
  10. andiesenji

    Unusual & unknown kitchen gadgets

    Absolutely! I never thought of a tawa because the one I have is flat but it does have the same type of holder. I haven't used it for years, don't even know where it is. I think the bowl shaped one would also work over a gas burner, UPSIDE-DOWN. I got my tawa from Indian Sweets and Spices, a "chain" of Indian stores in the greater Los Angeles area. The first one was down the street from my office on Sherman Way in Canoga Park, CA in the early '80s. It was "ethnic grocery row" as besides the Indian grocery, there was an Italian one that had been there since the '50s, a Korean grocer and a Tortilla "factory."
  11. andiesenji

    Unusual & unknown kitchen gadgets

    Chestnut roaster?
  12. andiesenji

    Cheese I can’t do without

    If you liked the cheddar sold at Hickory Farms back then, you will LOVE the Coughar Natural Cheddar from Washington State University. They also have the Cougar Gold but the closest to the Hickory Farms product is the Natural. I have ordered both as well as the smoky, not available now, The 30 ounces will last a few weeks unless you use it for mac and cheese - I used to order two at a time - it keeps beautifully as long as the can is not opened. I often would bake a baguette, split it in half lengthwise, use a fork to pull out much of the crumb (staled to use as bread crumbs) and spread the interior of the crust with the Cougar, cut it into segments, consume some right away and later reheat it in the oven for a snack or an accompaniment to soup.
  13. andiesenji

    Why Northern biscuits suck

    400° F. 20 minutes - check them at 17-18 minutes, some ovens run hot.
  14. andiesenji

    Why Northern biscuits suck

    Not really, if you want a correct result, substitution of all-purpose flour does not work. The thing with the self-rising flours for baking TENDER quick breads is, as pointed out in the literature from King Arthur (which behaves like the White Lily, Martha Washington, Red Band flours of 30 years ago, before the companies were purchased by a MEGA-corportation and they no longer MILLED the flour in multiple stages the way White Lily was milled in Knoxville, Tennessee from SOFT-WHEAT) as does my favorite, ODLUMS SELF-RAISING flour which is an Irish product and superior to any others I have tried. ALL-PURPOSE flour is milled from HARD WINTER WHEAT. It does not behave the same as soft-wheat flour, and in my opinion trying to substitute it for one defeats the purpose. If you don't want to be bothered by buying self-rising flour made with soft-wheat then use a regular recipe with all the individual ingredients. Biscuits or scones will be heavier, the crumb/texture will be denser and they won't rise the way they should. Some bakers use 1/3 cake flour combined with 2/3 all-purpose to "lighten" the flour. The results, in my opinion, are marginally better but the reason some commercial bakeries buy a proprietary product made with soft-wheat is because it is better for those particular products. A friend who worked for a commercial distributor in Baltimore has said that the bakeries with the best ratings for cakes, quick breads, etc., use Wilkins Rogers Soft Wheat flours.
  15. andiesenji

    Why Northern biscuits suck

    A friend who lives (and BAKES) in Canada has no trouble finding Self-Rising flour at BULK BARN in Ontario.