andiesenji

I like leftover turkey in various ways and I don't think any of them are "disguised," per se. I really don't understand the rant because I don't think anyone goes out of their way to purposely aim for a huge pile of leftovers. I do know than many families get free or subsidized turkeys from their employers and have no say in what size it is, so they may have leftovers through no fault of their own. I think my favorite leftover application is a simple layered casserole of dressing or stuffing, covered with a layer of sliced or pulled-apart turkey that is then drizzled with gravy and baked until hot, then topped with a layer of homemade cranberry sauce. When I have had company on the weekend following Thanksgiving, I usually prepare a ham or something similar and rather than have formal meals, set things out for an informal buffet, some hot, some cold dishes. For some odd reason, the leftover casserole disappears rapidly - I always make sure to set aside my portion first.

No, the residual heat usually dries everything rapidly after it is pulled out of the machine. Plates and bowls, etc., are actually too hot to touch immediately after extraction. I do dry the crystal because I want to avoid spotting, although when I have left them there has been very little spotting. However, I never left crystal in my old machines either.

Commercial dishwashers I've used have had a large reservoir of water that is intended to be used for many washings. You'd have to be doing the dishes for everyone on the block before it became practical. ← Check the specs on the undercounter Hobart at the link I posted above. Mine uses 2.8 gallons of fresh water per cycle, which is pretty good compared to some consumer models. It does have a "booster" heater if needed, but I have tankless water heaters and the one that serves the kitchen is set at a higher temp which effectively sterilizes the dishware with hot water. Mine does not have the chemical santizing option. Just as an aside, switching to the tankless heaters has been a considerable savings in gas as the water is only heated on demand and the heater does not have a standing pilot.

That is pretty cool! It is actually a quick freeze distillation to get higher alcohol content for the extraction liquid. The salt is used to lower the temperature of the melting ice, like in old ice cream machines. ← I have never been able to figure out exactly what she meant by "sweet Rhinewine" because I always thought Rhine wines were fairly dry. She certainly knew a lot about wine as her husband had an extensive cellar and so did my grandfather (which he was able to maintain throughout prohibition, although I am not sure just how he pulled that off). One of my aunts suggested she might have meant icewein but I'm just not sure...

I can say from personal experience, that La Palapaloca, aka Bullo's Place, in Ensenada, has been serving jalapeños stuffed with cream cheese for much, much longer and this appetiser has found its way to restaurants in San Diego and on up the coast. I was visiting Ensenada for sportfishing in the mid-to-late '60s and they were popular then. I think Hussong's also served them so it wasn't limited to one place. However we always stayed at the Corona hotel which was a couple of blocks from the pier and could walk across the street to Bullo's so that was the place with which I was most familiar. They weren't called "poppers" in Ensenada but the name is not all that important when the knowledge of this particular "dish" has been traveling around the country for a few decades and for it suddenly to appear in the upper midwest (where fresh jalapeños were not even available earlier) is rather suspicious to me. I think that rooftop1000 is correct in that they are a variation of the classic chile relleno but the fact is that many gringos can't handle the heat of a jal and the cream cheese reduces the heat to the point that it is tolerable for those that do not have a tin throat.

I've had a Hobart for several years and have never had a problem with having to prep wash things. It does produce a lot of noise. However the cycle is 90 seconds and I can live with the sound of a 747 taking off for a minute and a half. They don't have built-in racks. They have removable trays that can be either general purpose or configured specifically for crystal, that hold the glasses in place and keep them from being blown out of the tray by the force of the spray, or for plates, etc. I have a three level stainless cart and it is easier for me to load the trays at counter level and transfer them to the dishwasher from the cart than bend over repeatedly to load a regular type. As soon as the cycle is finished, I pull out the tray, slide it onto one of the cart shelves and place another tray in the dishwasher. The cost was no object and I was simply tired of replacing a dishwasher every two or three years (all "top-of-the-line") and not being happy with any of them. However, I do understand that the newer consumer units are much better but I am happy with the Hobart and when it dies will replace it with another. In eight years I have had one service call, to replace the door gasket. The one I have is like This one.

Wikipedia has a list of most of the names by which this pudding is known. Here is another recipe. and here's a bit of whimsy about Tesco's marketing of it. and another recipe along with a recipe for the custard and some more musings on the origin of the name. Spotted Dick and its history.

Anyone have a suggestion on how to go about finding this? I've not been able to find it in our local markets. ← Your profile gives no information about your location. Smart & Final carries it. Trader Joe's heavy cream and the "cream top" milk works. Whole Foods markets also carry "cream-top" milk and Straus Family dairy cream.

The price seems fair, but I think it would make more sense if it were made in Mexico instead of China.

If you know the source and are sure it is safe, you can use it. I used to use it, however there have been some incidents of lysteria in isolated places so even if I get raw cream or milk, I pasteurize it myself. (I have an automatic pasteurizer.)

No bubbles at all. It should be just warm enough to feel uncomfortable if you briefly dip a finger in it. I've never tried it in the oven. You might experiment with just a cup and with your oven on the lowest setting, perhaps 175 F. The clotted "crust" that forms is between 1/4 and 1/2 inch thick. After skimming this off, you can turn the heat back on and get a secondary clotting if you start with extra heavy cream.

The very lowest flame on my cooktop and as you can see, I use a diffuser. Mine happens to be copper, but any will work just fine. I only do this when I am going to be at home all day, I will not go out with a gas flame burning. You do have to use a wide container. I sometimes use a 14 inche calezuela or even the bottom of a tagine. The Copco paella pan is 10 in. wide at the base and is fine for a 2-quart batch.

Speaking of old, old cans of sweetened condensed milk, one of the people who owns a "jobbing" warehouse, recently found two cases with the older, ca. 1970s labels (no nutritional information) when they were dismantling some old wooden shelving that was being replaced with new steel shelving. The cases, which are very flat, had fallen off a shelf and were wedged between one of the lower shelves and the wall so were not easily seen. He took them home and I think is going to sell them on ebay - people do collect "vintage" cans. He is a retired Navy cook and said that while he was in the service they would use the stuff that might have been stored for twenty years or more. Apparently sweetened condensed milk has a very long shelf life.

The thing that few people seem to consider is drinking vinegar. I don't mean drinking it straight, but try diluting some with water or club soda (I always have a soda siphon filled and ready to go because I use it a lot and also in baking some quick breads). A dollop of one of the fruit syrups, added to one of the "fruity" or milder vinegars - even a good apple cider vinegar - then charged with soda water, makes a great drink. Consider that the Roman army routinely drank diluted vinegar because it was safer than water when they were on the march and we all know how successful they were!! A friend who visited several Balsamic producers around Modena a few years ago, was treated to "sipping" Balsamic that was served in the tiny liquer glasses that are pretty much useless for anything else. (The glasses I mean..) He brought me a bottle of very old Balsamic that was obviously intended for export because it includes a little booklet printed in both English and Italian. I finally opened it during the holidays last year and it has extraordinary flavor. I transferred some to a little bottle with a dropper - meant for flavored extracts - and use a few drops at a time. I have to confess that a couple of drops have ended up on my tongue..........

Sometimes it is simply enough that it tastes good and damm the health police. Occasional use is not going to harm anyone. I explain to people that they have to consider the percentage of lard used in pie crust and how much total pie crust they might consume in a year and it is not worth worrying about. And how often are you going to prepare fried chicken - once a week, twice a month? Unless you are using it in large amounts, every day, it's not that much. I think people do more damage by worrying about such things (causing stress) than the products themselves cause. Then, of course, there is the genetic thing. I have low cholesterol in spite of eating a diet high in foods that are supposedly "bad."

You can pound it, then stuff and roll it, tie it up and braise it with root vegetables. The same cut is a favorite with Italians for braciola, because it has a lot of flavor.

After 8 hours over very low heat and 4 hours of setting, this is the final result: Lovely clotted cream, no additives, no preservatives. a close-up view of the thick cream which will become firmer with chilling. Now it's time to bake some scones! The remaining cream has been mixed with non-homogenized milk, the "cream-top" stuff, and will become cheese.

Preparing clotted cream is not difficult, but it does take time. Also one needs to have a source for cream that is not ultra-pasteurized or homogenized. It must be pasteurized, however. This starts with 2 quarts of manufacturer's cream. After one hour over very low heat it looks like this: After 4 1/2 hours it looks like this: And it has another 4 hours to go. more later...

Yeah, I have a box of full-size parchment sheets that has been living on top of my fridge (under the cabinet over it) for years. I got rid of my big oven (Blodgett) a couple of months ago and haven't decided if I am going to replace it with another (smaller) that will hold full sheet pans. I figure I have enough parchment to last the rest of my life.

check out "chuck" in this list. beef cut equivalents The best way to explain it to the butcher is to tell him it is the center of the boneless shoulder clod roast. In European or French cutting, the entire shoulder "clod" is boned and the "knuckle" or lower end and the top section or point is cut off to be used in pot roasts. The center is either cut in a thick roast or filleted across the grain for grilling. It is the tenderest as well as the most flavorful part of the sholder. In the US it is the common way of dividing a shoulder of venison.

This is a tough question because it is a "niche" item. Perhaps you should compare your product to similar items that are available - I don't mean the John Boos products, that have a "name" but the less well known and less marketed products such as the ones at the bottom of this page Or these, which are more expensive and probably more like the ones you make. Ozark West This might be helpful also.

The tangelos that were developed in Riverside, CA, were a cross between the tangerine and pomelo. Other varieties, more suited to Florida growing conditions were a cross of grapefruit and tangerines. However there are so many crosses and re-crossed hybrids out there now that unless one is a botanist, and can trace the DNA, it is difficult to actually know how to trace the lineage. Riverside has a museum that has a lot of information about the area and its agricultural history. And there is this bit of info.

andiesenji, I'm intrigued by your alternative use of a food dehydrator for proofing dough. Don't you have a problem with the moving air drying out the surface of whatever you are proofing in there, thereby inhibiting its rise? ← No, I drape a thin muslin towel over the loaves and rolls anyway and spritz it lightly with water as it is always very dry here. (I live in the desert.)

What capacity do you want. I have had three Excalibur dehydrators, one is 20 years old and the others I bought in 1990. I have never had a problem with them. The oldest one is a 5-tray, the other two are the larger 9-tray. They are quite versatile and can be used for more than just dehydrating foods. I have used them for proofing dough, particularly shaped loaves and rolls. I bought mine from Pleasant Hill Grain (prior to the internet) but you can probably fine one on ebay for a fairly reasonable cost. I tried several other brands before getting the Excal., after seeing it demonstrated at the L.A. County fair. Prorating the cost over the years I have used them, they are really quite cheap. Scroll down to see the Excalibur and they ship it free!

Call this place and ask if they carry it. The place in Santa Ana is Orange Novelty cake supplies