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About andiesenji

  • Birthday 03/23/1939

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    Southern California

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  1. I have also "invented" another simple cake which breaks all the "cake-baking rules" but it really works. It turns out like one of the semi-sponge "tea cakes" but without all the beating egg whites separately and so on. This ORANGE CAKE does not do the usual "creaming butter and sugar together" thing. In fact it is more like one of the "dump cakes" but with a difference. When I say it "FOAMS UP" Believe me it will run over the sides of the bowl unless you use a much larger one than usual. ORANGE CAKE You will need a LARGE bowl at least 4 quarts, or use a 5 Quart mixer bowl. Preheat oven to 350°F. Prepare a deep 10” cake pan or two 9 x 5 loaf pans - grease and line with parchment. 1 Can frozen orange juice concentrate - thawed. 2 Tablespoons grated orange zest. 1 8 ounce package cream cheese - softened. 1/2 Cup heavy cream 1 stick butter, melted and cooled till just warm if you use unsalted, add 1/2 teaspoon of salt to the dry ingredients. 4 Eggs, beaten In another bowl, measure the dry ingredients and blend with a whisk 2 Cups self-rising flour (I used Odlums Irish self-raising flour because I prefer it) 1/3 Cup sugar - I used raw sugar, use what you like 1 Rounded Teaspoon baking soda - make sure there are no lumps 1 1/2 Teaspoon baking powder Directions: Add the first SIX ingredients to the large mixing bowl. Beat until smooth, if there are a few tiny lumps of cream cheese, that is okay. Add half the dry ingredients and beat well - THE BATTER IS GOING TO FOAM UP. KEEP BEATING ADD THE REMAINING INGREDIENTS, 1/4 CUP AT A TIME until all has been blended. Pour immediately into prepared pans, filling to within 3/4 inch from the top edge and place on center rack in oven. Set timer for 55 minutes. Check internal temperature with a probe thermometer - it should be 205° F. if not, bake an additional 5-10 minutes. Place pan on cooling rack and allow to cool for 30 minutes then turn cake out and allow to cool for an additional two hours to fully set. I like it plain but if you wish you can “dress” it with melted orange marmalade.
  2. Shallots

    I grow shallots. There are several varieties. The best French red shallots can be quite large. It depends on how many "scions" develop around the "mother" - fewer scions, the larger, more scions = smaller ones. Most are double lobed, some are triple or quad. The Dutch yellow shallots are often small - walnut sized - but you get many more "scions" growing around the "mother" - I have found as many as a dozen small round ones surrounding the mother. Many are singletons, a few are doubles.
  3. That reminds me, I have 50 yards of the stuff from when I made my own "tenting" for catering outdoor events. I went to the garment district in downtown Los Angeles and bought a 100 yard roll - used half of it.
  4. I use one of these that I keep exclusively for yogurt, kefir or cream cheese. (I have three or four of the bags - I use for fruit, etc.) I keep the dairy bag in a plastic bag in the freezer between uses so it does not get mixed with the others. I set the feet in the bottom of one of my 2-quart Cambro containers in the fridge. I have tried all the other strainers made for yogurt and none work as well as this simple strainer.
  5. I've never had a problem with my Oster. It takes about 8 minutes to heat to the temp I set, including 400° and it does not lose heat. I have an oven thermometer hanging from the top rack and so far, it has been spot on. Every brand can produce a lemon. I have had a few duds over the decades.
  6. Findlay Foundry, Carleton Place, Ontario, was a Canadian cast iron foundry that made cast iron fireplace inserts, free-standing stoves, beginning with the "Franklin" type low stoves and then bigger "parlor" stoves and kitchen ranges. Also many other cast iron items. They produced sets of cookware, skillets, tea kettles, pots, Dutch ovens and baking pans. I don't recall the dates of production offhand but i think the skillets date to the '30s and '40s. They went out of business somewhere in the late '60s. I would have to look up the details if I could find my cast iron book, which seems to have wandered off from its usual place. They began making skillets, griddles, sauce pots and Dutch ovens just after WWI and continued into the '40s. They offered them free with their "premium" kitchen ranges, and sold them separately, mostly in general merchandise stores and in what we would now term "convenience stores" small country stores that sold gasoline, kerosene and coal. I got this information from a collector in Niagara whose grandparents owned one of those country stores.
  7. Terrific film. Very efficient handling of diverse foods. I did see the big knife in action...
  8. Waffles!

    New toy! Waffle cup maker. And it's only $20. at Amazon. Why didn't someone invent this years ago? I can't tell you how many times I worked so hard to make waffle cups when I was catering.Good for both sweet, fruity fillings, custard, etc. And SAVORY filling. I filled the ones I made with creamy dishes with chicken, turkey, smoked salmon, beef, lamb and ? thick stews. And for every 4 that turned out right, one would be a dud. It took me one try to get the amount correct. On the right is my first attempt. And while the instructions say don't use spray - I used olive oil spray - worked perfect. Spritzed before first waffle - baked 4 then spritzed again for number 5. Yesterday it was strawberries topped with sweetened sour cream (homemade) which, in my opinion, is far better on summer fruits than whipped cream.Sorry the first photo is a bit out of focus. I already began eating before I noticed - too late. To illustrate how much the waffle cups hold, I resorted to my old test for portion control from my catering days. First is the waffle cup with 1/2 cup of white short-grain rice. And next the waffle cup with 3/4 cup rice. As you can see, if you have something like strawberries or other fruits this should hold a cup, rounded up in the middle without spilling over. Or 3/4 cup with room for a topping. Update. I saved some batter overnight in fridge, it thickened so I added a bit more water. Just enough for one waffle. Here it is with a ripe peach cut up and dressed with the sweetened sour cream (homemade).
  9. Solidified Brown Sugar

    There were a few where I grew up, although most are further south. They like to live in sloughs and ponds and will go after anything from fish, snakes, birds, muskrats and people who wade into their territory. Mean.
  10. Solidified Brown Sugar

    Marshmallows also soften in the microwave. Tossing them is not an option in my kitchen. Dried marshmallows + a couple tablespoons of white corn syrup (NOT the high-fructose stuff), 1 tablespoon of water in a glass dish you have sprayed with oil. Nuke 15 seconds, stir. If some still hard, nuke another 5 seconds and so on. = Marshmallow fluff.
  11. Solidified Brown Sugar

    The coarse rasp I have is flat on one side and rounded on the other. It cuts through the jaggery like a hot knife through butter.
  12. Solidified Brown Sugar

    Me too. It is very heavy - cast brass with a steel plate bolted on and it is quite thick. I tried to get a photo with a macro lens to show how thick it is. I used calipers in the area that is not pierced and it is a bit more than 1/16" thick. It is a shredder/grater, there are two different piercings and there is the coconut grater "tail."
  13. Solidified Brown Sugar

    Not really well. I use a grater - I got this one in Mexico about a hundred years ago (actually in 1971 when I went on an archaeological dig to Palenque in Chiapas (when it was just beginning to be cleared). I use it for panela and for jaggery. It's much tougher than most graters. It's still very sharp after all these years. They are not easy to find but a very efficient substitute - and one I have used when I couldn't find Aligrater - is a coarse wood rasp. Wrap the "handle" with several layers of duct tape to make it easier to hold. Amazon used to have them but not now. it's cheap and shipping is reasonable. Will save you a lot of time and grief.
  14. Solidified Brown Sugar

    Do you have a vacuum sealer? When I was doing a lot of baking, I had a bunch of vac-sealed bags in a larger container in the freezer. Most were 1-cup, some were 1 1/2 and a few for huge recipes were 2 cups. When I would get prepped to measure out dry ingredients for several batches of holiday cookies I would take the big container out of the freezer and the brown sugar was always soft. I don't buy it in big batches now so just use my smaller Cambro for the stuff I am going to use up within a few weeks. For long term storage of brown sugar, the freezer is best. To rapidly soften it, chisel out some and put it in the microwave - nuke it on HALF-POWER for 8 seconds - check it and if still hard do an additional 8 seconds and try sticking a fork in it to break it up more. If you have a couple of days, throw in some marshmallows, they will soften it better than bread or your wetted clay bear.
  15. Expiration date about dark tea?

    Many teas are deliberately aged. If kept in airtight containers, with absolutely no moisture, tea can last for years. I have numerous teas from many different vendors/brands and none have expiration dates, not even the ones that contain dried fruits & etc. I have black teas, oolongs, greens and whites. Single varietals, blends, blends with flowers or spices, herbs and fruits. I have a Russian Caravan tea that I purchased in a large tin about 25 years ago and it is still good. Consider that at one time it took years to bring tea to markets in Europe and the Americas. The tea survived that so it can pretty much survive anything if care is taken to keep it dry and away from the air.