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Then it is probably Lebkuchen which has numerous names, depending on the city, the region and even the baker's guild that made it. There is a book about Lebkuchen, only available in German, with photos of the thousands of designs, molds, forms and stamps which were used to form and decorate these "cakes." The brief Wikipedia article notes that it was a cure for winter depression, possibly this is the origin of the "troubled thoughts" nomenclature. lebkuchen

Please define "biscuit" - Bavarian sweets of the era included Lebkuchen, which might be termed a shortbread type and which was and is commonly sugar-iced. Kaiserschaum are yeast "dumplings" sprinkled with sugar and often served in a bowl of milk. As Ludwig had severe problems with his teeth, many of the dishes served to him were done this way. The following is from epinions: epinions Bavarian Popular in Prussia, Austria, Bavaria (or Germany) are the types of Pfannkuchen or doughnuts: Also called "Berliners" and also called "Bismarks" as they were a favorite of Otto von- Here is a authentic recipe for Pfannkuchen. I lived in a mostly German community in Wisconsin in the '50s, many of the older people still spoke German, at least at home, and in my mom's bakery we made these and always dusted with powdered sugar, just on the top.

Sadly, I am allergic to alcohol, or rather raw alcohol above a certain percentage and the effect is edema in my larnynx, i.e., reducing my airway. However, I do cook some fortified wines down - it requires some time - which will reduce the volatile alcohol compounds that affect me, but I wouldn't treat a fine port this way. Some of the very strong cheeses work well with other fortified wines, a Marsala with gorgonzola Madeira with lighter, sweeter cheeses and Muscat with cheddars and the white, English cheeses. I don't mind treating these wines with heat until the alcohol has been reduced enough for me to use it without adverse effects. I recall reading a travel book in which the writer described attending a festival in Austria where Eiswein and several local cheeses figured prominently, to the point that he was unable to adequately enjoy the special dinner that had been prepared for him. Here's what Wikipedia has to say about Stilton.

Here are the recommendations from The American Cheese Society That advice is excellent. I use an old "Sanitary Cheese Saver" that has several raised bars in the bottom into which one pours a mixture of vinegar, salt and water - essentially a brine. The lid includes the recipe cast into the glass, ("1/3 pint vinegar, 1 tablespoon full salt and a little water to dilute") however the amount of vinegar (if using distilled white vinegar) makes a rather strong brine. These can be found on ebay fairly often. I have three and have sent one to my daughter. I have also stored large slabs, whole rounds or wedges of cheese in a large Tupperware produce keeper - it also has a rack in the bottom and this will hold the cheese up out of a small amount of brine. It is important to open either of these containers at once a day and wipe the condensation from the lid. I keep multible cheeses in each one and have had no problems with "swapping" of flavors, however I keep blues in a separate one and soft delicate cheeses in another. If you note the red mark I have made on the outside of the jar, this indicates "12:00" to identify where each cheese is located in the jar and I stick labels on the side so it is easy to read while the container is on the fridge shelf. They aren't always in order because the cheeses are used up and others are added. I can't find my ruler at the moment so I placed the lid on a standard sheet of paper, 8 1/2 x 11 in. to give you an idea of the size.

I found an old, old list from several years ago - can't even figure out what some of the things are. And, who the hell is Gerry and why am I getting 6 stks. for him or her. It's my writing/printing but other than a few things, I can't imagine what I was preparing. After further examination I have figured out (I think) that Bf Cks refers to beef cheeks as I recall trying that braising recipe.

I've got nothing against cranberries in certain cheeses, but it has to be a strong assertive cheese and far too often, cranberries simply overwhelm the more delicate cheeses. I don't buy cheeses with cranberries, but I have added dried cranberries (homemade or home-dried, because I know what goes into or on them) to certain cheeses with good results - but a little goes a long way. I do chop them fairly fine and plump them by briefly steaming them (time depends on how "old" they are) first. Christmas-before-last, someone gave me a Bulgarian cheese called Cashkaval which was extremely strong and very sharp - the type that sort of burns the roof of the mouth... It was definitely not a "nibbling" cheese and I actually considered tossing it but decided to try an experiment. I put about 3 or 4 ounces through a meat grinder and mixed it with some of my homemade cream cheese, about 50/50 and added some plumped cranberries and some onion confit, blended it and packed it into a container and allowed it to "mature" a day or so. The result was very good. The strong flavor of the cheese had been tamed by the other ingredients and I made up a larger batch and took it along to a party where it was a hit. I have the feeling that some producers add things that are "fashionable" or "healthy" - one cheese package that included blueberries had a bright sticker, added to the wraper that noted "Antioxidant Phytochemicals in Blueberries Essential for Healthy Diet!" but included no further details about the percentages or other info. A few years back there were more "herbed" cheeses and cheese products and no fruited cheeses at all. Then a producer marketed a cheese with cranberries that got some press and others jumped on the bandwagon without evaluating the type of cheeses that would benefit by these additions and as mentioned earlier using the additions to enhance a mediocre product. Two of the most satisfying cheddars I have consumed in recent years is one from Ireland, Kerrygold and sold at Sam's Club in larger slabs that available in supermarkets, and the aged cheddar from The Wisconsin Cheeseman which is sharp, but not too sharp, buttery and very versatile. (I usually order the 3-pound chunk for my own use.) Last year I bought from the same vendor, Sweet Italian Cheese Wheel which was a 1-pound semi-soft cheese which was incredibly tasty. ($22.95 for the pound) I sent it as gifts to a couple of friends who do not care for sharp cheeses and to my daughter and her family who like all types of cheese. It was so well received that I intended to order it again, however it is not listed on their website and at Amazon is noted as being "unavailable." Too bad. However a visit to the website did reveal that they have a New product which I have ordered! This vendor provides exceptional service.

I agree. Much of the "Bad Fats" propaganda began way back in the 40s when it became difficult to import coconut oil because of the Japanese occupation of many of the producing islands. Substitute oils were produced in the US, corn and soybean, and peanut and as the domestic producers got more of a hammerlock on the market, they supported "research" that "proved" that other fats were unhealthy. I never stopped using butter - I never believed that artificially produced imitation butter could possibly be more healthy than a natural product. Part of this was because many people in my family had lived to great ages while eating all these "bad" foods and still there is a very low incidence of heart disease in my family. There are several current studies that are gathering information about the effects of diet change on the health of Pacific Island and Asian people who have emigrated to the US.one study is here One researcher has postulated that in Samoans, one significant diet change is the use of fats other than coconut and palm oil, which are still used by subject's family members still living in American Samoa and who have a far lower incidence of heart disease but still consume other "high cholesterol" foods. (Spam, for instance.) I began thinking about the way cooking oils are produced when I attended one of the "Health Expos" several years ago. I didn't really make any significant changes in my use of oils at the time but gradually developed the idea that I wanted to use oils that had less done to them to make them available. Thus I began to switch over to the "cold-pressed" oils which seem to be the most "natural" or less altered from how they naturally occur. And then, as I mentioned in an earlier post, I began to notice or became more sensitive to, the odors of some oils when exposed to excessive heat. I can burn butter but it doesn't develop the acrid, irritating fumes that are produced by some oils. I think there will certainly be many more detailed studies in the future and we are fortunate in that we are living at a time when this forum and the internet, allow us to get information without it being filtered by merchandising giants who are willing to manipulate the message to get a greater market share. It still comes down to what each of us believes and how much effort we are willing to exert to educate ourselves. This forum is an extremely important resource and the more people who are exposed to it and are able to contribute information, the better.

There's nothing wrong with peanut oil, but I have been using it less and less because I have a couple of friends, who visit often, and who have severe peanut allergies. In fact, the deep fryer in which I used peanut oil has been retired to the storage shed because I simply wasn't sure I could get ever last vestige of peanut oil out of it. I bought another which has never been exposed to peanut oil. While some of the oils are extremely expensive, for me it's better to spend it on something that will not harm one of my friends.

Avocado oil is not new, I started buying it in the early '90s. Lancaster has a fairly large health food market that is always sampling new products and promoting them with excellent sales. The Whole Wheatery introduced me to avocado oil, grapeseed oil and tea oil.

Is anyone in the market for one of these? Price seems pretty steep. or the discounted one. which I think is the same model. I suppose the attraction is being able to speak the item. Note the comment about the inadequate magnet. I guess I would have to glue on one of my "super" magnets.

(emphasis added) You just had to go there, didn't you? Those are imprinted in my brain as reversion-to-childhood food, like Life cereal. Brick cheese and Kaukana spreadable -- the stuff that used to, but no longer does, come in that cute little clay crock -- are as close as I get to this on the cheese side. Neither of those have stuff in them. ← On other threads about cheese I have mentioned my love of brick cheese and my questioning of why it doesn't seem to be shipped out of Wisconsin for local retail sales. Of course, I have been ordering it for years, long before the WWW made it so much easier. There is just nothing quite like a chunk of brick. Now, if only the Liederkranz culture had not become extinct.... and if only the rumors of a viable culture somewhere in New Zealand were true.

When making the boiled cider/pecan pie filling, which is very similar to a soft caramel, assemble 2 cups boiled cider 2/3 cup cream 1 rounded tablespoon butter 1/2 teaspoon vanilla extract 3 egg yolks 1/2 teaspoon salt In a 1 1/2 or 2 quart saucepan, start cooking the boiled cider over low heat. Meanwhile, combine the cream, butter, vanilla, egg yolks and salt and beat until completely blended. Cook the cider until you begin to see bubbles holding their shape around the edges. Remove from heat and add the cream mixture while beating constantly. When completely blended, return to low heat and continue stirring constantly for about two minutes, if you want to add nuts, do so now. Pour into a pan lined with Release foil or into a warmed, pre-baked pie shell or tart shells. Each batch of boiled cider reacts differently, some condenses more rapidly than others but you will get a feel for it quickly. This also makes a wonderful filling for the baby sugar pumpkins (which you have pre-baked) and these say "Harvest Time" in style!

I still haven't forgiven Nabisco for killing off Twigs, which were my favorite "cracker" product for the several years they were a staple. I still can't understand why because they were very popular.

Here are some specs on the oils I mentioned earlier and a bit of a narrative about my reasons for using one on a regular basis. Grapeseed oil. Oil smoke points Note that Avocado oil is the highest. Spectrum Organics heart-healthy culinary oils. Note that Spectrum (carried at my local health food store) produces "High-Heat" oils specifically for cooking at high temperatures, as opposed to their regular oils which are recommended for salad dressings, dipping, and other heat-free applications. In the past I have noted that with some oils, excessive heating produces fumes that are acrid, irritating to eyes and nasal mucosa and that had bothered me for a long time. If I sensed any trace of those fumes, I would discard whatever was in the pan and start over. In my opinion, anything that doesn't smell right or produces an irritant, can't be good to consume. I began using Tropical Traditions virgin organic coconut oil a few years ago after I consulted an endocrinologist/nutritionist because I seemed to have far more viral infections, mostly respiratory, and lasting longer, than one should expect. He suggested a daily "dose" of the coconut oil, either in food or on its own, it has a pleasant taste, and not at all difficult to add to shakes, smoothies, as well as other applications. (This company was the only one marketing the "virgin coconut oil" in the US at that time, now there are several.) I didn't notice much change for several months, however for the past three years I have had very few "colds" and not one episode of "flu," although I can't say for certain this is the reason, I prefer to continue on it until someone proves otherwise. My cholesterol, although never excessively high, in spite of my diet, which contains a fair amount of high cholesterol foods, has dropped about 70 points since I began using the coconut oil. I still use butter and often combine the two in a sauté pan - mostly for flavor. In November 2003 my cholesterol was 210 and my most recent one was 138. I take no anti-cholesterol drugs.

Sorry, I got so involved in the types I forgot to mention that I am using coconut, avocado and tea oil because of the health benefits.

I would like to add one of my favorites to the list.. Maggie Glezer's Artisan Baking Across America, published in 2000. It was released in paperback in 2005, same photos, same text. On page 82 is Essential's Columbia, a "Country French-Style bread" that is as close to perfect as any multi-grain bread I have ever made (and I have been baking since 1955 when I started working in my mom's bakery in Wisconsin). And, although not whole grain, there is a section devoted to the detailed instructions and list of ingredients for Acme's Rustic Baguettes. The section on Specialty Breads has a wonderful Finnish Rye Bread, identified as "Advanced" and so it is. But worth the effort.

Peanut oil has dropped considerably. I am sure that part of this is due to the proliferation of "big box" stores like Costco and Sam's Club. Smart & Final has always had lower prices on the big containers of peanut oil but the consumer sizes (suitable for use in deep fryers) was way more than other vegetable oils. Safflower oil (often not identified except as vegetable oil) was the first to drop, then corn oil and with the introduction and heavy marketing of Canola, peanut oil had to be more affordable or lose too much of the market share. I believe there was also some significant advancements in harvesting and processing the crops. There was a Modern Marvels segment just a couple of years ago about it. (I am a big fan of The History Channel) Unless one is an industry insider, there is really not a lot of news about new processes that are constantly being upgraded. I am constantly reminded of how much has changed since I was a child. On the farm where I grew up, sorghum was crushed in a mill and the juice cooked off in open "pans" over wood fires. The process now is in huge facilities that are mostly automated and extract more juice and produce more molasses than growers could have dreamed of fifty years ago.

I have been using coconut oil for quite a while, however for pan frying, I have been using avocado oil for the past few months. It has a very high burn/smoke point - it is supposed to be the highest of any plant-based oil at more than 500 degrees F (270 C). I have also been working my way through a tin of tea oil. (NOT Tea Tree oil.) This oil is made from the seeds of Camellia sinensis - the trees/bushes that produce the various varieties of tea. It also has a very high smoke point (Wikipedia states 485 F.) and it has a completely neutral flavor (at least to my taste). It is expensive, however I have found that a little goes a long way and it produces an excellent mayonnaise - its emulsification (if that is a word) seems easier than olive or most vegetable oils. (I have made mayonnaise with avocado oil and found it also was easier to "work" than olive or canola oil.) I have not been using canola (the Canadian version of rapeseed oil) since I got a bad bottle several months ago. It was a premium brand and I did return it to the store and got a refund, rather than exchange it. I'm not going to name it because that may have been a single anomaly, but for now I am not using canola. Other oils I have on hand, besides olive: Grapeseed oil that the local health food store had on special a while back (grown and processed in California). It comes in a metal container, which I prefer (same as the Tea oil). This is another one with no distinct flavor: Grapeseed oil info. Another post mentioned rice bran oil and I have a small bottle that I have yet to open. I think I had a bottle a few years ago which I tossed during a cleaning frenzy. And I have a gallon jug of Sunflower oil for the deep fryer. Can't recall why I bought it, I think I was going to be frying something and one of my guests had a peanut allergy. For some reason, this link does not show up on some searches, but has good synopses of oil facts. Loriva culinary oils

I am certainly with you on that one! The original Triscuits can be "enhanced" by the consumer and not with all the artificial flavorings and additives that are required for the various "flavors."

It looks like one of those cheese graters. Hmm...I'm trying to recall if my grater has a slicer/shaver blade like the one you linked to. If you want to slice garlic, there's also the Garlic Press & Slicer combo. There are garlic mandolines, too (Mario Batali sells one). And then there's the Garlic Card. It's just a simple garlic grater (read the item info to see how it was invented). I'm guessing you could also use it to grate ginger. ← Interesting concept. I smoosh garlic in an old, old mortar and pestle that is used for nothing else - it will flavor anything put into it without needing additional garlic............. I have several garlic gadgets, including the twisty slicer - can't recall the maker - that I have never used. I buy them or they are given to me, because I collect gadgets. I have a herb chopper that is almost exactly like this new gadget I posted. I've never used that either and can't remember if I bought it or someone gave it to me. I used to have a bunch of these gadgets hanging on the metal grid in one of the large windows in the kitchen but when the security system was updated they were all taken down while new tapes were being applied to the windows and the gadgets were never re-hung. They are in a box under one of the movable carts and I really should get them back up. I think they may be more of a deterrent to burglars than the alarm system. Some look like they could do serious damage. The other large window is "decorated" with wire things, whisks, beaters, skimmers, a set of "pig tails" and various antique implements with no obvious purpose, etc.

If you want to do it in stages, helpful for larger amounts (and once it has been cooked to a certain point you don't have to immediately refrigerate it if you are going to be bringing the temp back up again within 12 hours or so) you can get a very inexpensive hydrometer so you will know the sugar content/concentration - I have one I bought years ago for $3.50. They cost a little more now, but are still pretty cheap. Any winemakers supply will have them: Like this one. Which also comes in handy to determine the acidity of my homemade vinegar. The vendor Let's Do Wine also has other supplies and goodies you might find interesting. They assume that many people will want to try only very limited amounts when starting out, so quantities are small and they are very helpful. If you have a question, it's like speaking to a long-time buddy. Speaking of crystalization. I didn't mention that several years ago a friend and I made a very large batch of the boiled cider syrup for a catering job she had up at Mammoth. (She made pecan pies with the syrup) We used the turkey fryer burner with my 41-quart pressure canner (no lid) on the deck outside my kitchen and the aroma was drifting around to the homes of my neighbors. Several dropped by during the day to ask various questions: Were we going to make applejack? Were we giving out samples? Were were going to sell it? We started out at 6 am with 10 gallons of cider and cooked it down to 4 gallons, keeping it just at a fast simmer, by 4 pm. As it was going to be used within a few days, we simply pumped it into gallon jugs (glass) using a syrup siphon and a 1 inch clear tube - a regular siphon won't transfer thick syrups. I set the siphon aside and ran water into the pot and turned the heat on low to bring the water up to where it would dissolve the sugars, then helped my friend pack the 4 gallon jugs into her car. Of couse we stook around talking for awhile before she left and by the time I got back to the deck, the siphon pump was "frozen" solid with crystallized sugar. I put it in the hot water and left it to soak. Still stuck. I tried forcing near boiling water into the tubing, that didn't work. Finally I had to take the thing completely apart, carefully noting where and which way the springs fitted, and soaked and brushed the sugar out of all the nooks and crannies. I think it took me two hours to get the thing to where it would work. That was a good lesson in doing immediate cleanup on stuff that can seize up inside complicated devices.

You should reduce it at least by half. You don't need to add anything else, the natural sugars will concentrate as it reduces and you can take it further if you wish. Some people add cinnamon or other spices - with part of the batch I will drop in a cinnamon stick and possibly a few cloves, last year I tried a small batch with nothing but dried star anise and liked its more delicate flavor. (I cracked them with a hammer before adding them to the cider.) The brand sold by King Arthur Flour is mentioned Here. However there are others. I cook it in a large crockpot, or if I am doing a big batch, in an electric roaster - which can be set to a high temperature. I have even cooked it in a deep fryer when I happened to be at a home without anything comparable and we needed the stovetop for other stuff. Don't cover it, you want the steam to escape. I have two gallons in the kitchen right now, which is going to be reduced to boiled cider, i.e., two cooded down to one. Then part of that is going to be further reduced by about 1/3, at which point it should be a syrup, about the consistency of maple syrup. I make it for use in a couple of holiday pies and pastries - in apple empanadas. I also put in over baked squash - particularly acorn, butternut and Hubbard.

Sometimes there are cheaper alternatives that are not obvious and no one will know if you don't tell them. If you are going to be using bacon as a flavoring - buy a box of "ends and pieces" - very cheap and what you need is the flavor, not the pretty slices. Then, of course, you have the rendered "drippings" which make the purchase even more economical. Speaking of free deer and other game. I have in the past been gifted with a lot of wild game simply because the hunters are married (or live with) ladies who do not want to learn how to prepare and cook game. I will do the trimming and preparing and sometimes even the basic cooking, so it can be transferred to their home oven and finished. In return I get some choice bits. When I prepare sausages, I get 1/4 of the batch for my efforts. Everyone feels like they have gotten a good deal. I don't do as much as I used to because some of the guys, mostly in the military, have been reassigned to other bases or otherwise moved away, but there are still three who live close by. When I first moved up here I simply asked at a local gun store if they knew of anyone who like to hunt but needed help with the end products. A couple or three years ago, I took some carnitas, made from the leg of a wild boar, to an eGullet potluck. The beast was shot in Mendocino county and was huge. The meat was like pork used to be, marbled with fat, red and extremely tasty. Sigh I just noted Peter's mention of dandelions. If you buy a packed of "French dandelion" seeds, all you need to do is let some go to seed and save them each year. The leaves are long and grow more upright than the yellow-flowered common variety and you can have rotating crops in three or four pots which will keep you in dandelion greens as long as you want, except in the very hot months - they become bitter with temps over 90-95.

Crikey! Another garlic gadget.......

It's Holiday baking time. This is just the pastry flour. Plus I am making a big batch of "instant" cookie mix for gifting. That way people who don't have time to do the shopping and measuring only have to add the liquids, drop onto a cookie sheet and bake. I include the optional additives, choc. chips, toffee chips, pnut butter chips and/or nuts, fruits, candies, etc., all measured and separately packaged and ready to be combined with the refrigerated mix (which includes butter and/or shortening).