andiesenji

My reply is too late also, however for future reference, I use the one of the "muffin-tops" pans, with six depressions, I cut discs from parchment to line the bottoms. although I used the "Release" foil on one occasion when I made somewhat sticky pecan pies. I wanted the pies very thin. I have not had any problem with the sides of the cookie crusts holding together when sliding them out of the pan.

Turkish Delight or Lakhoum The preparation of Turkish Delight or Lakhoum in Turkey dates back to more than 300 years, so Turkish Delight is one of the oldest sweets in the world. The story goes that a Sultan of the Ottoman Empire had his confectioner develop the candy to please his many wives. Whatever the truth, the sweet has been known for a long time as Lakhoum (and variations of this name in other middle eastern countries) and has been mentioned in stories, songs and was a featured song in the stage and screen musical, Kismet. I personally will never forget the number with Dolores Gray and Howard Keel singing "Rahadlakum" in the Grand Wazir's harem. Lakhoum, also known as Turkish Delight Rind of 1 medium lemon finely grated 1/4 cup lemon juice 3 cups sugar (superfine) 1/2 cup (4 oz) water 2 tablespoons gelatin/agar agar or guar gum (for vegetarian candy) 1 cup (8 fl oz) water, extra 2/3 cup cornstarch 1 tablespoon rose flower water or one teaspoon rose extract/food grade red food coloring - couple of drops only. 1/2 cup icing (confectioners) sugar (for coating) For orange flavored candy, substitute for the lemon and rose flavors - rind of 1 medium orange 1/4 cup (2 fl oz) orange juice concentrate 3-4 drops of orange flower water. Or you can use other liquid flavorings such as cinnamon, clove, anise. Line base and sides of an 8 inch square cake tin with aluminum foil, leaving edges overhanging. Brush or spray foil with oil or melted butter. Remove white pith from citrus rinds. Combine rind, juice, sugar and water in large heavy-based pan. Stir over medium heat without boiling until sugar has completely dissolved. Brush the sugar crystals that form on the sides of pan with a wet pastry brush. Bring to boil, reduce heat slightly and boil without stirring for 5 minutes or boil until a teaspoon of mixture dropped into cold water forms long threads, or if using a sugar thermometer it must reach 221 F. Combine gelatin (or the substitute) with 1/2 cup (4 fl oz) extra water in bowl. Stir over hot water until dissolved. In separate bowl combine cornstarch with remaining 4 oz. water, mix until smooth. Add gelatin and cornstarch mixtures to sugar syrup. Stir over medium heat just until mixture boils and clears. Remove from heat immediately. Stir in flower water (rose or orange) and a few drops red food coloring or yellow and red to make orange. Pour mixture through a fine wire sieve into the greased tin; refrigerate over night. When set peel off foil and cut into squares. ( I have been using the silicone baking pans and they work very well.) Toss cubes in confectioner's sugar. (If you have stored a vanilla bean in the sugar it gives it a very nice, subtle, extra flavor. You can also add coarsely chopped nuts to the mixture after adding the gelatin/cornstarch mixtures. Pistachios are traditional but cashews, pecans, walnuts any slightly soft nut, will work but they have to be very fresh. You can also chop the nuts and steam them for a few minutes to gently soften them, but not too much. ( RG1840 )

I love Mason Cash. I broke my largest mortar a couple of years ago and couldn't find one to replace it. My daughter was in Scotland for 6 months and also in England and was unable to find one there. I don't know when they stopped selling the 12-inch one. I still have the 8, 6 and 4. I also have two of the pudding basins and one of the "Cornish" blue stripe, which I found at a yard sale for 50cents.

The biggest one is 5 1/2 quart. The biggest in the 4 bowl set is less than 4 quarts. I just pulled it out and poured in water using the 2 quart Pyrex measures and the bowl won't hold 2 full measures. I bought them as a 5-piece set last February but apparently the big one is now sold separately. Sorry! I actually got them from Target. Yesterday I couldn't find the Target link. This is it. You can also get them in white, only without the spout. And multi-color like these.

And I can estimate a few pounds and inches added to my girth.........

There are specific ingredients that retain moisture in quick breads. Sugar is one, and odd as it may sound, oatmeal is another. I used to use this Oatmeal scone recipe from Bon Appetit until I lost it several years ago. While searching for another recipe I discovered it on SOAR, now RecipeSource and have used it several times. Whole wheat pastry flour has very low gluten as does White Lily, Red Band and Martha Washington white flours. Check at your local health food stores if you can't find it in a regular market. Otherwise just use one of the "soft" wheat flours I named. One of them should be available where you live. You can toss the oatmeal in a blender and pulse it a bit to pulverise it a bit to make it easier to blend. If you use any regular flour, which has gluten, even if you mix it with cake flour, you have to be careful not to work it too much and develop the gluten, otherwise the scone will be tough. This explains some of the chemistry involved: ABCs of baking. gluten/fats/sugars/leavening a bit more info. and some more about functions of various ingredients.

Do they have to be clear glass? I have a set of these and I use them for pudding basins, they are oven and microwave proof. I love them and I have a huge collection of bowls but these are among my favorites.

Just reading the recipe is causing me to salivate. I agree that pork fat is essential. One reason I love to shop at the Mexican markets and carnicerias here is because they have lovely pork fat and unsalted pork belly, etc. Last year we had a rather lively discussion about the various types of empanadas in Latin America, Empanadas

But you haven't answered my question about why you wouldn't be without one--is saving one trip back-and-forth to the sink with a full pot of water so valuable? Maybe my kitchen just isn't large enough to need the convenience (it's only three steps from stove to sink)? ← I am 67, I have arthritis, fairly severe, especially in my hands, both knees, and my right shoulder isn't doing so well and I have a fractured lumbar vertebra and ruptured discs above and below it. I can't lift a full 16 quart stockpot. There was a time when I could lift 100 # flour bags and lift full, much larger stockpots but that time is long past. There is an island between my main sink and the cooktop. The other sink is further away. Walking back and forth with containers of water, lifting them above the rim of the pot repeatedly would cause me problems, and probably significant pain, if I could even do it. I was much younger and stronger when I had one put in my first remodeled kitchen, however I was catering and regularly used 26 and 30 quart stockpots as well as a large oval pot that covered two burners on my Garland. It would have taken two men to lift those big pots, the 30-quart even has a spigot on the side at the bottom so it can be emptied without moving it. If there is going to be significant remodeling, why not put one in? I can tell you that if you ever sell your house, it is a great selling point and impresses buyers. It can add many times its cost to your selling price. Regarding pasta, I don't pour it into a colander in the sink. I use a scoop colander and dip it out of the pot and transfer to a bowl or another cooking vessel. I use a wider, shallower pot because I have difficulty reaching over the top of a tall pot.

My neighbors, who are from Durango, Mexico, used to use a hand-cranked meat grinder. Now they have a Rival that I gave them. First, She soaks the dry corn until the skin softens and begins to split, then dumps it into a bag that looks like burlap and lays the bag on an outside table and sort of massages the bag to loosen the skin from the kernels. She then dumps it into a big pan and washes and loosens the remaining skins, which float to the top and are skimmed off. She dumps the corn into a big colander and starts putting it through the grinder with the large-hole plate. When the batch is finished, she switches to the plate with the small holes and grinds it again. She gave me a bowl full yesterday - when I get home I will take a photo so you can see the consistency.

I knew you would have the answer, Rancho gordo: I suggested Gabriel PM you because your info in all the earlier threads that discussed tamales was so helpful.

Use this method. I guarantee it will jell anything. Including wines. You did not add enough lemon juice.

I recently purchased the book "Convivial Dickens The Drinks of Dickens & His Times" by Edward Hewett & W. F. Axton. Published in 1983. On page 144 is an illustration titled: "Sharing a Cobbler" It depicts a young man and a young woman drinking with long straws from the same glass. "One of the New World's most popular gifts to the Old was the Cobbler, a sweetened wine drink served on ice, that got its name from a Hudson River Valley Dutch dialect work for a heap of rocks.......... The drink was much favored by romantic young couples. The couple pictured are at "The Casino" in Holborn, one of the new dancing salons that became popular about the same time. On page 154 is this recipe for Sherry Cobbler 2 tsp. powdered sugar; 2 or 3 small pieces lemon; crushed ice; 2 wineglasses Sherry; 1 tbsp. brandy; 6 strawberries. Into a tumbler three-quarters full of crushed ice put sugar, Sherry, brandy and lemon. Pour back and forth between a second tumbler to mix. Add strawberries and drink through a straw. Provide a long-handled spoon to get the strawberries. On pages 156-157 it is noted that Dickens discovered this drink on his visit to America in 1842 and included a mention in his book when this drink was served to Martin Chuzzlewit after he discovers the property he had purchased in Illinois was swampland. About Dickens himself is written, on page 163, "Everywhere he was pressed to sample what to him were novel mixed drinks. The Sherry Cobbler, which we have already met, was becoming the rage in London in 1842, along with that new dance sensation, the polka. The dialect of Dutch America seems to have supplied the name: a "cobble" was a lump or a stony hill - in this case, of broken ice. When young Chuzzlewit is introduced to one Major Pawkins - " 'One of the most remarkable men in our company, sir!' " - he holds the private view that the Major … could hang about a bar-room discussing the affairs of the nation, for twelve hours together; and in that time hold forth with more intolerable dullness, chew more tobacco, drink more run-toddy, mint-julep, gin-sling and cock-tail, than any other private gentleman. . . Note: the reference to "powdered sugar" in the recipe does not mean confectioner's sugar. At that time sugar was sold in "loaves" that were cone shaped with a rounded top. A grater or a rasp was used to remove the desired amount from the loaf and was then pounded in a mortar to "powder" it so that it would dissolve more rapidly. The sugar contained a large percentage of molasses and had a stronger flavor than the refined sugar of today. A comparable substitute would be the light brown sugar, or if you want to be truly authentic, you can get jaggery in a chunk and grate off the amount you need. jaggery

These are the bowls currently available for Sunbeam mixers. Glass and steel. This Sunbeam, model 2371 is supposed to have a 4.5 quart bowl, however replacement bowls are not available at this time. The Attrezzi mixer has a "Designer" glass bowl in colors and patterns. These are 4.5 quart. Jenn-Air Attrezzi They look a great deal like the shape of the early KitchenAid mixers, I have several in my collection.

Actually, drying some herbs concentrates the essential oils. Sage, Sweet Bay, Lavender, Lemon Verbena, Winter Savory and Anise Hyssop are all stronger after drying. However they do have to be harvested at the correct time and degree of maturity.

you have to get it in a pharmacy (chemists/drug store) it might be labeled as "Food-Grade" liquid paraffin. It is also used as a laxative in this form and is safe to ingest. It is part of the mixture that goes into waxes for coating cheeses, etc. Do not use any of the paraffin oils used for lamps, etc. They have additives that are harmful. If you can't find anything else, you can melt beeswax (carefully) which shouldn't be that difficult to find and while it is still liquid, rub it vigorously into the board. Some woodworkers use a commercial product that is a mixture of beeswax and mineral oil on bowls and wood utensils but I don't know if it is available in OZ.

The KA does have a stainless shaft and blade guard but the shaft is much shorter than the one I got and the upper end of the shaft is in a plastic housing with a latch button that can't be immersed. If you look at the photo I posted above, you can see that the upper shaft housing is also stainless and is unbroken - the shaft twists off the motor housing - and the immersible portion is 10 1/2 inches. That is much more than on the KA. The KA 3HB300 is a 200-watt machine. I found it with the same package, bowl, whisk, etc. for $89.00 on Amazon, however the motor is not strong enough for my purposes. I had a KA and returned it to the local store (Target) because it stalled while I was pureeing pumpkin soup. The Bamix Gastro, that has the longest shaft of that line which is 7 1/2 inches, is only 200 watts. I think it is overpriced. My big blender is the Waring 55 commercial that has a 14 inch shaft but is much more expensive and it is heavy. I don't use it as much as I did in the past because I no longer do catering. You can compare several blenders and read customer comments about them here. I don't know about HongKong but there is a dealer in Taiwan who carries just about every brand found here and ships all over the world. I can't find the site at the moment and don't recall the name but I will look for it.

Very nice.

Supermarket apples have all been treated with wax. This will keep the caramel from sticking. There are a couple of liquid fruit-wash products that will remove the wax, you can find it in health food stores. You can also scrub them with dry baking soda but that will take a while for 100 apples. It would be better if you can find a local grower who sells to the public, or a farmer's market or fruit stand.

This was awhile back, but still one of my favorite series of photos. I didn't think to take photos of the dough. Silly me! It's Cinnamon Walnut bread, made with only a small amount of sugar and some Splenda. Not very sweet. I made it to go with chicken salad (with the bread toasted).

This Chocolate Pumpkin Bundt cake sounds good. I will have to try it in my new Pumpkin-shaped pan.

I will type my apfelkuchen recipe into the computer (it is on a 50-year-old 5 x 7 file card) and post it later today. I will put it into RecipeGullet also.

I must buy more bookcases and try to find a place to put them. I am considering having a wall removed between my library and the bedroom next to it. Heck, who needs more than one guest bedroom? Ooops, I shouldn't have mentioned that to my housekeeper. She just said, "What, even more to dust? At least get the ones with the glass doors!!"

When you post about eG on other forums that have nothing to do with cooking and people are actually interested after checking the site. And some even become members. Right, Domestic Goddess?

I have had pot filler faucets in three different kitchens. I never had a problem with leaking. All had a valve control at the wall, and one at the end on the faucet itself. Like these. I have one like the Danze that extends out 22 inches. I wouldn't be without one.