andiesenji

Grow lights are relatively inexpensive and can be found in many home DIY stores. As long as you don't buy a bunch (they are very popular with pot growers) you won't have any problems with any authorities.

Funny you should ask. I came across this site last year and dug out my National Trust cookbook to look for a recipe. The above site led me to this site and I tried that recipe and was hooked. Oops forgot to include this site for oatcakes. It also led me to purchase several more cookbooks. A couple of days ago I was thinking about baking something to take along on a trip next month and pulled up that recipe as I found that the "cakes" keep and travel well.

Thanks for finding that for me. I'll give one a try and see how it goes! Hopefully that and my coffee grinder together can also handle my dried chiles. ← The food grinder will work nicely on dried chiles but here is a valuable hint: Steam the chiles rather than soak them to rehydrate them. I use that method when I prepare sambals. I have an inexpensive electric steamer that I use constantly to rehydrate dried fruits and vegetables and especially chiles. You can also steam nuts that have been stored in the freezer for extended periods and have become sort of freeze-dried. I recently used this method successfully with some almonds that had migrated to a bottom back corner.

I can no longer edit my previous post so am adding this follow up. In this topic i posted photos of the grinders I have with the nut butter dies so you can see how they appear. In the 1920s and '30s there were three or four manufacturers of these grinders who included the nut butter die as part of the basic unit. After the beginning of WWII they sold the units with only two or three dies and reworked all of the models (#1 was small and they went up very large) so the walls were thinner to reduce the amount of iron required. If you get one that has the nut butter die included, it is pre-war.

For small batches, the best "appliance" is a hand-cranked food mill/meat grinder. I just skimmed through ebay and found this one that has a Nut Butter blade. That is the blade that looks solid. That particular blade is difficult to find for any grinder. The grinder looks to be in excellent condition. The price is right. - They do not take returns, but at that price who would quibble. I've purchased other vintage items from Freeman's and have always gotten good service.

What is a "Gas-house", and why would such a house have these type of eggs? ← Go back to page 3 of this thread and scroll down to post #81. I posted links to sites that explain where the name appears to have originated.

I've tried all kinds of fats but never schmaltz. For some reason schmaltz gives me heartburn - I used to use it when I prepared chopped chicken liver but no more, I use duck fat. At times I do put the butter in the pan and toast the bread in it. However when I am cooking on a griddle, I prefer to butter the bread itself. Never have thrown away the middles, that would be like throwing away the donut hole rounds. Other fats used: bacon drippings, sausage drippings, ham fat, lard, ghee, coconut oil, olive oil, and duck fat, which is really tasty. Besides bacon drippings, I often oil a pan or griddle with the fat side of the bacon rind as I generally buy a slab and cut my own.

Ham fat is good also. I often use browned butter - make a batch ahead of time and coat both sides of the bread prior to cutting the hole with a biscuit cutter - size appropriate to the size of the egg. (Have a set of the Ateco cutters) The nutty flavor of the browned butter is a wonderful complement to eggs. I tried the two-egg version in a slice of sheepherder bread and used my jumbo turner. I cooked it on the griddle with the temp cranked up all the way and it took a bit over a minute on each side. Sadly, I didn't think to take photos. Maybe next time. I'm going to be in Phoenix(Tempe) the first week in September, and I intend to check out a couple of places that I have been told serve this breakfast item.

I'm still sticking to "Gas-house eggs" but apparently this is one dish that has had an infinite variety of names. One of my book club members sent me this link and noted that he and his wife just came back from a trip to Missouri where they were served "Knothole eggs" at a roadside diner just outside Columbia. Their server volunteered that one of the owners added the dish to the menu at the request of a couple of truck drivers who stop on their regular route. I didn't read all of the posts on this page but skimmed through some of them and I think the funniest so far is "belly-button egg." But then, there is also "Popeye." Another friend told me that she is sure that there is a formal recipe for the dish in Marion Cunningham's Breakfast Book. I think that is only book of hers that I don't have so I can't check it now. I have to keep telling myself: I don't need another cookbook....I don't need another cookbook!

I will now make a bee-line to the maple cookies, but Snowangel, I have to agree. Those Caramel Cashew Cookies are like crack, and must be handled accordingly. I only buy them when I'm having company to help me eat them, or I will scarf the whole tub in a couple of days. They are just an amazing combination of good. ← That is my problem with the little meringues - especially the mocha flavored. I have to be very careful because I am diabetic but I think I go into a sort of fugue state after eating just one. I place three on a little saucer, close the tub, put it away in a closed cabinet and go to another room before I eat the first one. Otherwise.......disaster.

Thanks. I suspect that you are correct. Now my next question is: I must make another batch of ginger this week. What proportion of the syrup to make the new batch could safely come from this past batch? ← No more than half and taste it carefully to be sure it doesn't have even a hint of "scorch" flavor. Even if you have stored the syrup in a plastic container, you can always reheat it - simmer for a few minutes to be sure it is evenly hot - then jar it up as you would jelly. When I was delving into my pantry a couple of days ago I found a jar of citrus syrup from 2004, vacuum still intact. I opened it and used it to glaze chicken pieces, also put some over ice and added seltzer to make a cooler. I'm still alive so it must be okay.

I've got a jar that has been on the pantry shelf for a year. I poured the hot syrup into a scalded quart canning jar, topped with a sterilized lid and tightened the ring and the "dimple" appeared when it was cool and is still there. I have some apricot syrup from that candying process that is probably more than two yeas old and is still good - I opened one of the pint jars last week to make a glaze for a pie and it was fine. Once opened, I have kept the stuff in the fridge for many months - have never had anything grow in or on it. I usually transfer it to a squeeze bottle to make it easier to dispense.

i too had never heard or seen of such a thing until i saw it made twice in "V for Vendetta" and then again on Top Chef a few seasons ago. I grew up in San Jose, so, maybe it is a regional thing that just never quite made it out to the urban areas of California. ← The item was on the menu at all the Tip's restaurants in the L.A. area (from Santa Monica to Newhall) until the late '70s. When I was stationed at the Presidio in San Francisco in the late '50s, it was served at the Roundhouse Restaurant at the GG bridge toll plaza. My friends and I used to walk across the bridge and back every Sunday morning and end up with breakfast at the restaurant. I think it may have gone out of "style" sometime in the '70s when people began worrying about cholesterol.

One of my friends who does not drink any kind of real tea, grows an astonishing variety of geraniums, including rose geranium (Pelargonium 'Graveolens') on her Santa Barbara "ranch." The tisane (she is adamant that these infusions are in no way "tea") she brews from rose geranium leaves, fresh or dried, is far more rose-flavored than any I have tasted brewed from actual roses. She also brews vanilla, chocolate, cinnamon, mint, apple, lemon, and several other flavors from her various "flavored" geraniums, makes jelly and also uses the flavored brews in cakes, puddings, etc. She probably has a nutmeg geranium - I can't recall all of them. I know she does have one that has a distinct marshmallow aroma, although I have never tasted it. She sent me this link a while ago: Scented geraniums It might have some helpful info.

For future reference. Keep a package or two of the "blue putty" stuff used to stick up posters and such. Wad it into a ball, knead it until it is soft then make a flat "patty" - stick this down onto the broken glass - it should pick up most, if not all of it. I have used this method to remove broken glass chunks and shards from a regular garbage disposer. I have also used the stuff called "museum putty" but it is more expensive.

Interesting. My Bee House pot meets andiesenji's description. Should I just toss it into the dishwasher next time? ← If it is the McCoy beehive pot, or the beehive teapot made by Bauer, No! Have you posted a photo of it anywhere? Do you know if it is vintage? Where it was made? Hall China produced a beehive teapot in the late 1930s and it IS vitreous china and okay to put in the dishwasher - however it is quite valuable so I personally would wash it by hand. (All of the figural teapots produced by Hall China through the mid-1960s are considered to be collector items.)

I have used Republic of Teas Rose tea - small buds with loose petals with China black tea. It has a distinctive rose aroma and flavor. and have also purchased the "pure" rose product from Culinary Teas and from other vendors and at my local health food store. I just checked the last batch I ordered online and found I got it from enjoyingtea.com Frankly, I do not mix the latter with black or green tea for brewing. I prefer to brew this type of product - edible flowers and certain delicate herbs - separately and combine the resultant "tisane" with whatever tea I have brewed. This gives one better control over the end product. The tisane can be brewed ahead of time and stored in the fridge for up to a day. You can also use it to make a flavored syrup. Rose syrup is very popular in middle eastern homes. I don't think that 8 buds would be sufficient for the amount indicated. For two cups (one pint) I use two rounded tablespoons and I crush the buds and petals. I can prepare a batch later and take a photo to show the color that would indicate a proper infusion. Lavender is much stronger and can be mixed with loose leaf tea and one doesn't need much. Orange blossoms are also stronger and can be mixed with tea. Same with chamomile. Rose, violet and others are more delicate and perhaps some of the "tannins" may inhibit them from infusing fully. Many of the commercial products that contain the flowers will, in many instances, also contain added "flavoring" to enhance the taste. Read the label.

Thanks, but how can I tell if an older teapot is "fully vitreous"? ← If it has a glass-like surface inside and out. There may be an unglazed "ring" on the bottom and the inner edge of the top, but otherwise fully glazed with a shiny surface. Some pots are glazed on the inside but unglazed on the outside and many of these can be harmed in the dishwasher cycle - the dishwasher detergent is harsher and has a micro abrasive component. Some china and porcelain can become heat crazed - that is, they develop a netting of fine cracks and while they are okay and safe to use for brewing tea - when this develops they should not be put in the dishwasher.

Yixing teapots should only be rinsed with hot water. It is best to have a separate pot for each type of tea when you use Yixing. The "patina" that develops on the inside of the pot is said to contribute to the overall enjoyment of the tea. Holy Mountain Trading Company has a lot of information about Yixing teapots as well as other teaware, teas and good info. Many people who prefer the cast iron tetsubin pots also feel that the pots should never be washed with detergent but only rinsed with hot water.

Too right! Dougal I offered the info because I figured there might be some folks here in the US that might be interested in the information. If I lived in England or elsewhere in Europe, I would spring for the Nemox.

Thank You! v. gautam, that is exactly the information I want. I appreciate the links also. My local Thai restaurant I mentioned serves other dishes, in particular some Indonesian as both of them spent several years in Indonesia before they emigrated to the US. The jars of the fruit that they sell is not like other brands I have seen. The "fruit" is somewhat reminiscent of chunky applesauce and is quite aromatic. I haven't found it to be gummy - it has a sort of silky texture and is extremely sweet. They recommend serving it over ice cream or using it (in very small amounts) in or on cakes, puddings and as a filling for rice balls.

My grandmother always used a few drops of bleach in a pot full of hot water, allow to set for 5 - 10 minutes then dump it out and rinse with hot water a couple of times. I have been using the same procedure for close to 60 years with no problems. I have a large collection of teapots, many are antique and I have never put any of them in the dishwasher. Many have gold or silver decorations and many are hand-painted. Some people advise using denture-cleaning tablets but this is not so good for antique porcelain and also not good for ironstone or pottery - antique china collectors steer away from this potentially corrosive product. Bleach is safe.

I have one of the Lello machines and also the Cuisinart (I like this vendor as their customer service is excellent - plus free shipping) I have no relationship to the company other than having bought several appliances from them and have recommended them often. I've had the Simac Lello Jr for about seven years - it replaced my very old Simac when I could no longer get the machine recharged with freon. I wanted a larger capacity so purchased the Cuisinart last summer and have very pleased with it. I use them both at the same time and prepare multiple batches (different flavors) one after the other. I considered the Lussino but the extra weight was a consideration - not as easy for me to move the thing. Ten pounds doesn't sound like a lot but I can handle s 33 pounds but add ten and it is problematic. The Cuisinart weighs a bit less than the Lello Jr. My old Simac weighed a lot more and I kept it on a rolling cart because it had a much larger footprint and was very awkward to handle. Both the new ones are more compact and very efficient at freezing. The overall dimensions of both are about the same but are oriented differently and the Lello is a bit taller. I hope this helps. P.S. Before I bought the Lello, I tried just about all of the ones that require freezing the container and none were satisfactory - however I am very picky.

I have a question, v. gautam. A few days ago I watched a program that included a segment on a fermented drink made from tapping a palm tree and I have in the past purchased "Toddy Palm" syrup and candy - a local Thai restaurant serves a "Toddy Palm" cake that is very sweet and sticky and also sells jars of the syrup and the fruit from the palm. Is this the same palm to which you refer?

I'm bumping up this topic to post the following link: Manuals online? I am not going to read through thirteen pages of posts but am sure that in the past I have seen someone looking for a Hobart mixer manual. Scroll down to "Mixers" and select the manufacturer to see the various manuals available.