andiesenji

That is a different model. Shorter shaft, plastic parts. Mine is Model WPIB0010 I will post a photo.

I have news for you. Quite a few years ago I discovered the principle of substituting fruit purees for all are part of the fats in quick breads and dense cakes. Read this article! And check the tables here! Not only do they not have the greasy feel, I think they taste better and they do not stale as rapidly. There are several very good commercial products, available at any health food store. One that I have found to be excellent is Sunsweet's "Lighter Bake" butter and oil substitute. Sunsweet Lighter Bake However you can make your own. I have had excellent results cooking unsweetened applesauce with some coconut oil, 1 part oil to 4 parts applesauce. I make my own applesauce and cook the apples with the peel on, then put it through a food mill to remove the skins, then add the oil. Longer cooking produces apple butter, which is good also. You can use pears, which, if very ripe, and pureed vigorously, are smoother than the apples. Plums and prunes also are very good. If you need something with very little color, seedless green grapes (which also need to be put through a food mill after cooking, to remove the skins) are nice.

I am bumping this topic up to report on the Wolfgang Puck Immersion Blender I mentioned back in early September. I have used it quite a few times to prepare: Mayonnaise Marinades Salsa Puree soups: potato, carrot/sorrel, squash, bean, green pea, cucumber and beet(golden). Milkshakes/smoothies Puree fruits: peaches, apricots, plums, grapes(seedless), pears, applesauce/applebutter, mango and pineapple. Except for the pineapple, it worked beautifully, the pineapple was okay but some of the fibers wound around the blade shaft and I had to remove it a couple of times. I also used it successfully to cut butter into dry ingredients for a basic baking mix. It has a 3 1/2 inch longer shaft (stainless steel) than the Braun. The controls are easy to use and the speed adjustment can be worked with the thumb of the hand holding the blender, instead of having to use the other hand as with the Braun. The blender bowl has a greater capacity than the braun and it seems to blend faster. It also has higher wattage, 550 watts, as compared to my (destroyed) Braun Turbo 400 watt. I am very pleased with it. I can use it in my deeper stockpot without having to drag out the big one which is much heavier and requires two hands (for me) to use. I would not hesitate to recommend it. For me it has been a very good buy. Oh yes! I forgot to add, cleanup is extraordinarily easy, a drop of detergent in hot water in the blending tumbler, followed by hot plain water, remove the shaft from the motor and air dry.

Another shipment arrived: Onions Without Tears - Jean Bothwell: 1950 A Salute to Onions - Oscar A. Mendelsohn: 1966 The Winter Kitchen (Mrs. Appleyard's of Course) - Louise Andrews Kent and Elizabeth Kent Gay: 1962 second printing. Convivial Dickens The Drinks of Dickens & His Times - Edward Hewett & W. F. Axton: 1983

A few days ago I bought some of the frozen foods I like to keep on hand, the spicy green beans, and I tried a new offering, roasted vegetables, which includes cherry tomatoes, baby carrots and a fantastic sauce that is balsamic based, perhaps a bit salty, but wonderful flavor. Not only did I eat my half of the vegetables, I tore up chunks of Asiago cheese bread (mine, not TJs) and dropped them into the sauce in the shallow bowl to soak up every drop. This was a perfect side dish for bacon-wrapped filet mignon.

That is why I suggested the oat milk. It has very little flavor on its own and is heat stable, so it can be simmered with the spices and the tea. I have used it several times as I have some vegan friends who love chai but use no dairy. I have also used it in cooked vanilla pudding, rice pudding and banana pudding using kudzu root as a thickener. This Vegan Chef article mentions that oat milk is thicker and sweeter than rice or soy milk, which is one of the reasons I prefer it.

Something for everyone here at Fantes. I have several of the handle covers that slide onto the long handles of my cast iron skillets, other pots and pans. They can go into the oven but I usually remove them and slide them on to remove the skillet. I used a leather punch and punched a hole in one end so they can hang on hooks next to the oven and cooktop.

Real bakers don't. These are the Coolskins, short and medium length. The shorter ones are more than 5 years old, the others are more than 3 years old. palm side of the longer ones.

I thoroughly enjoyed the show. I also posted the info about the show and a like to FoodTv on another forum (for fans of a very prolific British author) and have had a note from a member who just moved to LV (from Oregon) and was thrilled to get the info about the local beer and barbecue place. He "collects" micro breweries and had no knowledge of this one. It did seem that the last couple of segments were a bit "pinched" but that is common on shows such as this. I have noticed it on several other FTVN shows. I know the Philly folks are looking forward to that segment and I have alerted a friend who lives in Cape May as she visits the city fairly often and she is a dedicated foodie.

Bakers use mitts, pads, gloves. I use Coolskins because I have found they are much better than Ove gloves. Coolskins NOMEX is the same stuff used in firefighter's gear. They are sold by the pair and I order them from the UK and they are shipped rapidly. They come in different lengths and I have the long ones for reaching deep into my Blodgett oven which takes a full-size sheet pan lengthways. Before getting these I had many burns on the backs of my wrists and my forearms when picking up a wide pan. I have large hands and get a size larger for the ones I use where there will be steam or hot water as I use rubble gloves under the Coolskins. I think they are worth every penny of the cost. They last a long time. I still have the first pair I bought 5 years ago. I will post a pic later.

I've had the book for several days and am very impressed with it. (I have a Memaw also and have posted her pork cake receipt.)

I have one of the cheaper enamelled cast iron pots that I use in my barbecue/smoker/gril and it can get very hot, over 500 degrees in the grill section. It gets completely black on the outside but I use Carbon-Off to clean it and it cleans up nicely. If you are near a Marshall's, check out the less expensive enamelled pots made in China. Innova

Here is an extensive list of chai tea or spiced chai recipes, massala chai. etc. Note the "Laung chai" is made with cloves. I have several other "recipes" as they vary by amount and type of spices/herbs added to the mixture. There are as many recipes as there are cooks...... The number is virtually infinite. I started out many years ago with Madhur Jaffrey's recipe for massala chai. This one. I have another favorite that I think I got from Monisha Bharadwaj's The Indian Spice Kitchen: Essential Ingredients and over 200 Authentic Recipes. That being said, there are a few, excellent mixtures that you can use as a base and add to or alter to your own taste. One of my favorites is Republic of Tea's Cardamom Cinnamon A blend of cardamon, cinnamon, cloves, ginger, pink peppercorns, and star anise This does not contain any tea! RoT Cardamom Cinnamon I buy it by the pound because I use it for a lot of other things. You can add it to loose black, oolong or green tea or to herbal teas, a little goes a long way. I simmer 2 ounces of the mixture in 12 oz of water for 10 minutes, strain, then add sugar to make a spiced syrup which I can add to foods, such as applesauce, egg custard, rice, etc. You may find many more uses for it. You can find it in the tins, loose, in a few stores but usually it is only in teabags. If you have a Cost Plus World Market nearby, check with them, they carry most of the RoT products both loose and bagged. For a spice blend with tea, RoT also has the seasonal Tea of Good Tidings They also package specialty holiday teas for some stores under a proprietary name but do not sell them through the web site. I forgot to add that if you problem is lactose intolerance, you can use the lactose-free dairy products, they do not cause the gastric problems associated with this problem. However you can also use one of the nut milks, or soy (I don't care for soy myself) there are several new products including an excellent almond milk that combines beautifully with tea. The rice milk is not as satisfactory, in my opinion. My local health food store carries an Oat milk (Pacific Foods brand) that is very, very good. It doesn't have the flavor of soy milk and is heat stable so it can be used in cooked pudding, gravy, etc.

Pureed fresh garlic ferments! and it can be contaminated with botulism which grows in an anerobic (no oxygen) condition. When you puree fresh garlic, refrigerate it immediately. Otherwise you can treat peeled garlic cloves in vinegar overnight in the fridge, drain, wash and then puree it. If anything fresh or uncooked develops gas in a closed container, toss it out. If something has been cooked, canned and sealed and the lids bulge, throw it out. Don't take chances on anything that is low acid, (garlic, because of growing in the ground, is often contaminated with botulism) and don't use raw garlic to infuse oils unless you are going to keep the oil refrigerated. Conversely, pickled garlic, because of the high acid content, is safe.

Actually there is a scientific principle for using slotted turners. You can try it yourself with anything that has a fairly smooth solid surface which you want to transfer from pan to plate, or turn over, etc. Foods like this will cling to a solid surface but the slots will allow air to get under the item and release it more easily. If you try to transfer hot flapjacks using a solid turner, you will often find you have to push it off or turn it over to get it to release, while a slotted turner will allow it to slip off easily. I have seen other cooks actually turn a solid turner upside down and the flapjack will cling to it for a few minutes. Of course now the "presentation" side is down and the thing has to be turned again unless you don't care if the more attractive side is not showing. Solid turners have their place too. Anything that has an uneven, bumpy or granular surface, does better with one of these. Hamburgers for instance, unless they are extremely firm, compressed slabs, the uneven bits will get caught in the slots. I use a solid turner with pan-fried fritters or anything that is breaded or coated (such as fried green tomatoes which I prepared last night). However, I do use a very wide, fish turner that has smaller slots or holes, to turn fish. I have a couple of the "fish spatulas" (both wide and narrow Wusthoff) and I use them for other things (great for scallops), but not for pan-fried fish. I prefer this one for softer fish. and use the Rosle like this for heavier items such as salmon steaks, etc. I also have one for non-stick pans that is made of black nylon.

Way back when I worked in my mother's bakery, and we are talking a long, long time ago, we didn't have time to fool around with gently removing stuff from pans, with a few exceptions. Muffins were banged out of the pans - ours were baked in pans that had 30 cups and we did not use fluted cups for muffins, only for cupcakes - onto cooling racks (same size as full sheet pans) a few minutes after they came out of the oven. Whoever was pulling from the oven would slide the pans onto a pan rack, working from top to bottom. The person who was emptying the pans would start working from top to bottom, sliding the cooling rack onto the pan rack, also from top to bottom as they filled up. A cooling rack would hold two pans full of muffins. The pans were taken to the sink as soon as possible, sprayed with very hot water and each cup was brushed with a round brush, sprayed again and slid upside down onto a pan rack. As soon as the washing was finished, the pans were re-greased, using a mop and semi-liquid shortening and stacked back onto the ready rack. When we got new pans, they were always "seasoned" just as you would season a cast iron pan, swabbing the cups with shortening and baking in the oven, empty, often repeating this a couple of times. This gave us a fairly stick-resistant finish. (This was in the mid 1950s, before there was a "non-stick" finish on any bakeware.) We used pre-cut parchment rounds, squares and rectangles in cake pans, also in tube pans, occasionally a narrow spatula (icing) had to be run around the edges, but usually just banging the sides of the pan at a bit of an angle would free the edges. When preparing a jelly roll with sponge cake, it was turned out of the sheet pan onto a towel, the parchment was peeled off and the cake flipped back onto another towel (both towels barely damp and warm) spread with the filling and rolled, pulling the towel up to start it. All this had to be done very quickly before the cake cooled to the point it would stiffen.

Most of the consumer-type non-stick sprays contain something in the propellant that accounts for the sticky buildup over time. ← These were developed for commercial bakers. For a long time the only place I could buy them was at Smart & Final in a very large can. Now they are available in smaller sizes. I have a can of Bak-Klene that is 13 oz. However I still have a 22 oz can of Vegalene. I see it is now available in a 21 oz can and is a different color. My can is plain white with red and gold printing, no graphic. Vegalene I have had no problems with build up since I began using the Dawn Power Dissolver on ALL of my pans as soon as I remove the product. I have found that it works even better if sprayed on while the pan is still warm. I rarely have to do more than just rinse it off with hot water and I rarely put them in the dishwasher.

If anyone is interested in Elizabeth David's English Bread and Yeast Cookery, Janet Jarvits has the 1st American edition at an excellent price. In this condition they are rarely less than 75.00, often more. See the book! I have purchased many books from Janet. She is dedicated to providing excellent service. Each book is individually wrapped in paper and in bubble wrap. Oh yes, I added another one. Don't Give Up The Game : The Sportswoman's Cookbook - Carol Swanson-Estefan Signed, 1st edition hardback, fine, dust jacket fine.

I use the Bak-Klene on my vintage and antique waffle irons. If it will keep stuff from sticking on those, it will keep anything from sticking. I have several of the very intricate Bundt pans and have had no problems with the cakes coming out completely intact. I have all of the NordicWare Bundt pans, including the new Stadium pan but I have yet to use it. I bought the Holiday tree ring last year and used it several times. It makes a lovely presentation, especially when one makes a contrasting cake with the Christmas Wreath pan. You can spray with the Bak-Klene or Vegelene and dust with cocoa powder, however I don't bother and there is no residue on the cakes, I like the way the surface turns out with these products. The most intricate pan is the NordicWare Fairytale pan. I also have a couple of the Kaisercast Bundt pans, the Domus and the Saphir.

Yes. But Very, Very carefully. Get a 400 or 500 grit black carbide sanding belt DO NOT USE SANDPAPER! Like this. Get some crocus cloth. And like this. Wear a blade-proof glove. Work over a pad of newspaper or somewhere that can be cleaned easily. Cut the sanding belt into pieces that you can hold easily. If you don’t have a glove, find something to stick on the back of the piece as a pad, even a piece of bubble wrap will work. Lay the piece flat on the grater and gently drag it against the cutting edges, just as if you were grating something. If the grater is curved, shape it to the curve. Don't bear down hard enough to have the teeth catch in the cloth. It will take 5 or 6 strokes to sharpen a moderately dull grater. Rinse the grater. Now spray a little water onto the crocus cloth. It will turn purple and get sort of gooey, like a paste. Repeat the process with this, it will get a bit messy. However this will remove all the tiny burrs that the carbide cloth has pulled up. Wash well with soapy water. Dry and test. If you have a real steady hand and own a Dremel or similar electric rotary tool, you can use the soft carbide bits to individually sharpen each tooth but this is very time consuming. Since the price of the specialty microplanes has come down considerably, it is easier to just replace them.

I don't know Milagai I prepare avocado soup fairly often and have never had it turn out bitter. This is my recipe: Creamy Avocado-Lime Soup Serves 8 Ingredients: 2 tablespoons butter 1 large yellow onion, diced 2 cloves garlic, minced 1 bunch cilantro, minced 6 ripe avacados 1/2 cup lime juice 1/2 teaspoon cumin, ground. Toasted whole cumin freshly ground is preferred. 1/2 teaspoon oregano, dried, ground 1/4 teaspoon chile, freshly ground dried chile, use mild ancho or your preference. 1 pint Crema Mexican agria 6 cups chicken stock salt and pepper to taste 12 ounces cotija cheese, crumbled 2 limes, cut into 8 wedges, lengthwise. 1/2 cup sour cream, stirred until creamy. (Or use more Crema Mexicana agria) Use a 4 quart sauté pan, sautoir or sauteuse or similar wide and deep pan. Cook the diced onions in the butter until clear. Add the garlic. Add all of the cilantro except for a heaping tablespoon to use as garnish. Add the ground cumin, the oregano, the ground chile and continue sautéing for another 2 minutes. Halve, peel and seed 5 avocados, cut into chunks and add to the pan. Immediately add the lime juice, Crema Mexicana and chicken stock. Increase the heat, stirring often, until the soup is simmering. Lower the heat and continue to cook at a steady simmer for 12 - 15 minutes. Remove from heat and puree with an immersion blender until smooth and creamy. (If you do not have a stick blender, cool the soup by placing pan in an ice bath and stirring constantly until barely warm. Transfer portions to blender and blend until smooth. Return to pan and bring up to serving temperature.) Add salt and pepper to taste. Ladle into serving bowls. Chop the remaining avocado coarsely and divide between the bowls. Add the crumbled cotija cheese, a generous tablespoon of the sour cream and sprinkle with the remaining cilantro. This can also be served chilled. Andie Paysinger

These were doing business a couple of years ago. Mediterranean market, on the corner of Colorado and San Fernando Road in Los Angeles. (east of the I-5) Kabul on Reseda Blvd., in Reseda, in the Valley. She thinks it is close to Sherman Way. And Islamic Meat market is on Sherman way close to Reseda Blvd., in Reseda. Fez Market on Vernon, between Crenshaw and Arlington, a few blocks east of the La Brea area. See if you can get the phone numbers and call first to make sure they are still open. And ask if they carry tagines. They may have to order them or you can buy online.

I use Bak-Klene or Vegelene and never have any problems. Bak-Klene

I have prepared this avocado/pear mousse several times. It is delicious. I also make an avocado pie - can't find my recipe at the moment, but it is almost identical to Avocado pie at recipezaar.

Thanks for posting this, Andie! The crockpot method sounded familiar to me. But what if you don't have access to the goat milk the recipe calls for? Can you use regular milk instead? I know it won't taste the same... ← Sure. You can use any kind of milk. Cajeta is traditionally made with 100% goat milk. I happen to like the flavor with half and half, but many people use only cow's milk. A friend who raises sheep for their milk makes it with ewe's milk. I have tasted it and it is very good also. I have seen and tasted one batch that was made using powdered whole milk, which is not easy to find. It was okay but I wouldn't make it on purpose if fresh milk was available.