andiesenji

I have used this one and this one. I have also made a hot tea punch using brewed tea mixed with spiced apple cider (you can even use the mix.) I have found that if the tea is brewed double strength, then chilled before mixing with the cider or cider mix, it holds its flavor without becoming bitter. I also like several of the Republic of Tea's flavored teas for a punch base. The Mango Ceylon, Blackberry Sage and others, combine well with fruit juices.

She includes some basic information that is rarely found in other cookbooks, including diagrams of retail cuts of meat in both the US and the French cuts of beef, veal, lamb and pork, as well as how to bard and tie, bone and roll various cuts. Also instructions for game and birds. She even includes a chapter on microwave cooking, something that is generally ignored by many cookbook writers. The wife of one of the doctors who used to sublease from us took one of Willan's cooking courses in France in the early '80s and she gave me The Cookng Of Burgundy And The Lyonnais, one of Willan's early books.

Try this to de-stale either a whole or a portion of a loaf. preheat your oven to 400. When it is hot, run cold water from the faucet directly over the crust, try to avoid getting the crumb too wet. Immediately place directly on the oven rack and leave it alone for 12 to 15 minutes depending on how large a piece you have. for a whole boule I would got 18 - 20 minutes. use immediately. I think you will be pleasantly surprised.

Probably a relative of the person who put a set of 5 Bauer pastel ringware mixing bowls and 3 undrilled pristine Bauer flower pots in a church rummage sale. When I placed them in my cart I could just hear her saying to herself, "I am so glad to get rid of these old things of grandma's, so I have more room in my cupboard." One of the flower pots is a 10" orange, Italian ring pot with a footed saucer that has a brown interior glaze and the orange exterior matches the pot. I have only seen one other like this, a yellow/gray saucer. The footed saucers for this size pot are rare because the feet were so easily broken. The church ladies gave me the box in which they had been stored, the newspaper was dated in 1936!

I posted this last April I've had a Bron for many years. I have replaced the blades about 10 years ago, but it took a long time and lots of use for them to dull. If you have to slice a tub full of potatoes, carrots, etc., make a bucket of coleslaw or want to make "waffle" potato chips or matchstick vegetables, this does the job well. Get one with the holder or guard or use a blade-proof glove. Fantes has the Bron "Du Chef" for 99.00 and the Professional for 109.00. Best price I can find and they also carry the spare parts.Fantes, one of my favorite on-lin vendors. and the instructions. Bron instructions I have tried just about every other type and I always go back to the Bron. I recommend the Professional. That being said, I recently had a chance to try the new DeBuyer V-Pro and am intrigued by the way it is positioned. However, unlike the Bron, which has the blade built in and levers to move them into place or drop them out of the cutting line, this one requires changing the blades. Maybe I am just old-fashioned and set in my ways and used to the way the Bron works. I use it for slicing big batches of ginger for preparing candied or crystallized ginger. This root is really tough on slicers and the reason I got it so many years ago was just because I had ruined two other slicers.

They have changed the design of the switches - the newer ones are round, contoured and less apt to be damaged.

I have been preaching this refrain for many years. I have several crockpot/slow cookers, from a little one quart(which has never been out of its box) to a 8.5 quart and also I have my grandmother's 22 quart electric roaster and since she bought it in 1948, it has produced thousands of quarts of applesauce, apple butter, peach butter, plum butter, pear honey, etc. I have never had a batch scorch either.

Add these 11: Potager by Georgeanne Brennan 1992 Danish Home Baking by Karen Berg 1980 Aromas and Flavors of Past and Present Alice B. Toklas 1996 reprint of the 1958 original Sofra Cookbook by Huseyin Ozer (Modern Turkish & Middle Eastern Cookery) 1998 Wazwaan, Traditional Kashmiri Cuisine Secret Recipes from Waza Repertoire 2001 Wraps, Rolls & Parcels by Jenni Fleetwood 2002 The Cake Club by Susie Quick 2004 Fearless Baking by Elinor Klivans 2001 John Hadamuscin's Down Home 1993 The Fragrant Chile by Michael Bailes 1999 Tea & Sympathy by Anita Naughton with 60 recipes by Nicola Perry 2002

Shop for quince in a middle eastern store. Their prices are very reasonable, usually 1/3 the price in supermarkets. At least that is what I find here.

I have the meat grinder attachment for an old KA but never used it. I had an old Waring that worked fine for grinding meat, cheese (for pimento cheese sandwich spread), finely mincing stuff for patés and etc., but, has been mentioned earlier, the sausage stuffer was pretty much useless. I bought the Waring Pro, which again worked okay grinding stuff but the sausage stuffer was iffy, at best. Now I have one made by Northern Industrial Tool co., which is probably too big for your use. However, I have helped my neighbors purchase this smaller unit made by the same company and I have used it when helping them prepare for a party on several occasions. (Grinding meat for tamales, empanadas, etc.) Northern tool 1000 watt meat grinder. and it does an excellent job. It is more powerful than other grinders at this price. The cutting plates are 2 3/4 inches in diameter (most of the others are 2 1/8) The throat size is larger and it has a REVERSE switch. This last detail means you do not have to unplug, take the grinding assembly apart and scrape everything out to remove something has had hung up in the grinder. The sausage stuffer works very well. The fine mince plate will produce almost a paste, which still has just enough texture to work well in patés and terrines. Currently it is on sale for 89.99. The knife is carbon steel and can be sharpened on a flat hone or waterstone.

You can make quince preserves, which can be used in both savory and sweet applications. Quince preserve or jam is actually the original marmalade - from the Portuguese word for quince, which is marmelo. Quince recipes, especially Greek recipes! Cheese with quince jam is delicious. I prepare pizza dough in small rounds, top with slices of cheese (fresh or young cheeses) and dollops of quince jam. I slide them onto the hot baking stone with my oven set at 500 F. and they cook in about 7-8 minutes. On a sheet pan that is not heated, they take about 15 -18 minutes. Quince have a lot of pectin so just sugar and lemon juice is all you need to make preserves. In small batches, store in the fridge. You can poach quince, freeze the pulp and make preserves with it later.

Popcorn poppers are relatively cheap - I saw the Presto Microwave popper for less than 15.00 a couple of weeks ago at either Wal-Mart or Target. Almost all bags made from brown paper now include recycled material and they release fumes when heated. There are white "food-safe" bags available at wholesale suppliers to restaurants, bakeries and you can safely use those. I have twice had fires in a microwave - once was a paper towel in which I had wrapped a burrito. The second fire was cheap paper plates - the kind that you need at least three for them to hold their shape. Luckily, both times I was watching and cancelled the cycle and the fire went out as soon as the fan stopped. Also, you never, ever want to put vintage Melmac in a microwave - it will explode if heated beyond a certain point.

Steam it for about 8 - 10 minutes. Dry it a bit on a rack, then shake in granulated sugar. You can also dry it completely (I often do so) and grind it in a spice grinder. Just lay it on a sheet pan and place in a very low oven - 175 - it should take 2-3 hours, depending on how thick it is. You can cut a piece of candied or crystallized ginger into 1 inch long "sticks" larger than "matchstick" size, wrap 1/2 an apricot around it, (if these are tough, or a bit dry, do the steam bit again). Stab with a toothpick (round) or one of the cocktail skewers through where the two edges of the apricot overlaps. Then dip the whole thing in chocolate. Semisweet or bittersweet is what my friends prefer but you can use any type. You can do the same thing with any dried fruit or glacé fruit such as pear, peach, plum, or pair the stick of ginger with a stick of candied orange or lemon peel and dip all or part into chocolate. When it hardens, it will hold them together.

You might consider beginning with something like this free downloadable 3-D kitchen design appl..

Can you post a photo? Do you mean "hexagonal" ?? 6-sided. Somewhere in my junk I have a set of snowflake pans that are tube pans, but the center tube is tapered and not as large as most Bundt pans. They are 6-sided and have a design in the bottom that is raised on the finished cake and is supposed to be highlighted to show the form of the snowflake. It has been years since I looked at them and I don't recall how they were to be used.

Regarding baking this type of bread in plain cast iron. I have an old (ancient) cast iron footed "Dutch" oven, sometimes called a doufeu, which is the French take on a self-basting lid - ice cubes are placed in the depression on the top. But these old cast iron pots have been around a long time. Chuckwagon cooks in the "Old-West" depended on them for baking breads, including sourdough. I used to bake sourdough and yeast bread, rolls, baking powder biscuits, etc., in it on camping trips. I have also used it in several different barbecues, including the Weber large kettle. The pot is placed directly in the coals and more coals are heaped on top of the flat lid with the rim that keeps them from falling off. These are modern ones, mine has a deeper rim. Lodge makes them and markets them as "Camp" Dutch ovens they have a 12 inch size that is just perfect for bread. these also have a deeper rim. The bread bakes more rapidly in a closed barbecue but also bakes just fine in an open fire, in a fireplace or whatever. If it is properly seasoned, the bread will not stick - I generally just stuck a long fork into it near and edge and levered the loaf out. The pot I have is quite rare - I have never seen another like it. It has "J. Wright" "# 12" stamped on the bottom and #12 stamped on the underside of the lid. Penn. is stamped on the underside of each "ear" to which the heavy wire bail is connected.

No higher than 450 degrees: as they say

Ginger is definitely calming to the tummy. It's fairly rare for people to not tolerate it but it happens. However, for motion sickness, it helps many. My boss always takes a good-sized bag whenever he has to fly and ends up sharing it with other people sitting near him. I make it in very large batches, 15 pounds or so. The batch I took to Kathy's for the Oct. '04 potluck was in a 12 quart Cambro container - about 3/4 full. I cook it in an old electric roaster which works just like a giant crockpot.

Thank you! Andie's candied ginger is unbelievably good, for those who haven't had a chance to sample some. Well worth searching out young ginger to make some up for yourself. ← You don't need young ginger if you use this method. If you recall, some of the slices are very large and young ginger simply doesn't get that big. I think I brought some fresh ginger root to the party also, and some of the "hands" were quite large, and steaming tenderizes the slices.

I have No Need to Knead and I like the method. I use a dough bowl or dough trough because it is just easier for me. I also took a 2-day class on "Slack-Dough Breads" a few years back. I think my brain is deteriorating because I simply cannot recall the name of the baker. Somewhere I have the "manual" which was a computer printout. We did one batch that was started the first day, refrigerated overnight in a plastic bag and baked the next day. It did develop a lot of flavor.

I posted my method of making candied ginger in RecipeGullet Usually you can't use "old" or very mature ginger because it is just too tough. Steaming, as I do, tenderizes the ginger. Also my recipe for Carrot/Sorrel/Ginger soup It also is delicious finely minced and added to sorbet or ice cream When you make your own, you have the delicious ginger syrup to pour over, or add to just about anything. You can also use the syrup to candy citrus rind, which gives an interesting combination of flavors. Recipes in RecipeGullet

I add ginger to scones, quick breads, cookies. However there are many other foods that benefit from ginger. I cut the crystallized ginger that I make, fairly large slices, into fine matchsticks and add to glazed carrots - I prepare them with lime marmalade instead of orange. Carrots, squash, sweet potatoes, parsnips, all have a great affinity for ginger and their flavors are enhanced with the judicious addition of it. Fruit salads, fruit soups. Pumpkin soup with finely chopped candied ginger sprinkled on the top. bread pudding, rice pudding, multigrain cereal - all improved with a bit of ginger. Drop small pieces into tea, drink the tea and then eat the ginger. Add to hot apple cider, hot mulled wine, etc.

This is a "crossover" post - regarding fruitcakes that are so dense that the liquid doesn't soak into the cake - wrap the cake in a very damp cloth, mositened with the liquor you use. Vacuum seal the cake and leave it for a couple of days, repeat weekly for 3-4 weeks, using a fresh back each time to be sure of a good seal. This works much like the "instant marinade" containers, drawing the liquid into the cake. Posted also on the "Aged Fruitcake" thread.

Ah Ha! I found some reviews at epinions.com When I first saw them, I considered them overpriced. But at the Overstock price, why not. As long as they work for normal applications, you should be just fine. "slack" doughs, will probably be okay. hold back some of the flour and let the machine knead the dough while it is still very soft, then turn it out and do a short finish knead to incorporate the remainder of the flour. That is what I did when my old KA was struggling and before I bought my Electrolux/AEG.

Fruitcakes can definitely be kept for several years. There is some info here. I personally have some mini fruitcakes and a "loaf" fruitcake that I originally made in (pause to pull the tin out and look at the date) Well, that will have to wait until later, I can't reach the shelf. I will get someone to get it down for me in a little while. I was born in March 1939 and I remember the Christmas after the end of WWII, that a fruitcake that had been sent from England the year I was born, was brought out, sliced and served at teatime on Christmas Eve 1945. I remember that it looked like stained glass when it was cut into very thin slices. I can't remember how it tasted but I recall the appearance because my grandmother had crystal dessert plates with a Christmas design engraved on the underside. The light coming through the plate illuminated the fruit in the slice of cake. The mini fruitcakes were made in 2001. The "loaf" fruitcake was made in 2000. I didn't use loaf pans. I used to make this type of fruitcake in a large rectangular deep cake pan, an odd-sized one that was my grandmother's, made of heavy steel and was one of the pans included with the Estate ranges my grandfather bought in 1949. Before baking parchment was readily available, I would line the pan with waxed paper so the fruitcake would release easily. I would then cut it into rectangles or squares to fit cake tins. When I have a bit more time I will unwrap it and take a photo. This is a "crossover" post - regarding fruitcakes that are so dense that the liquid doesn't soak into the cake - wrap the cake in a very damp cloth, mositened with the liquor you use. Vacuum seal the cake and leave it for a couple of days, repeat weekly for 3-4 weeks, using a fresh back each time to be sure of a good seal. This works much like the "instant marinade" containers, drawing the liquid into the cake.