andiesenji

You can pre-bake any pie crust for a very short time, perhaps 10 minutes (less than you would a blind-baked crust) to avoid soggy bottom crust. Or you can paint the crust, after it is in the pie plate, with melted apricot jam or some kind of marmalade, allow it to cool and set up, then add the fruit to the pie shell then the top and bake. This will keep fruit juices from soaking into the bottom. If you start the pie at a higher temperature for 15 minutes, then lower the oven temp and finish baking at the usual temp, the bottom crust should bake faster and brown nicely. If baking in a glass or ceramic pie plate, increase the oven temperature by 25 degrees. This also increases your chances of having a nicely done bottom crust. Incidentally, Trader Joe's now has a prepared pie crust in the dairy section that is excellent.

I use a tiny bit of Dawn power dissolver, scrubbed with a wet nail brush then immediately wiped with a wet towel and then rubbed with a cut lemon or a few drops of lemon juice. That even took the stuff out of the butcher block next to the sink. Whenever I have to use the stuff now, I work on the top of the washer or dryer because I always manage to spill a little.

Some new soups at soupsong.com Rain here yesterday and more coming today and tonight. It is cold and a heavy gray overcast. An excellent day for making soup. Now I just have to decide which one. When so many varieties are available, it is sometimes difficult to choose. My housekeeper suggested I try a Hungarian cabbage soup that is made with smoked pork butt and I just happen to have one in the freezer and I have plenty of cabbage, both white and red. It is actually a sweet and sour cabbage - she says her mother also makes dumplings to cook in the broth and bakes a hearty brown bread to serve with it. (I think I will skip the dumplings this time, as both bread and dumplings seems like a bit of overkill carbwise.) More later on the results.

I missed that. But for those of us who are old enough - there was that hilarious scene with the huge gelatin mold in I Love You Alice B Toklas. Peter Sellers at his best. I can highly recommend Cold Comfort Farm. Even people who say they don't care for English comedies, end up chuckling then laughing out loud in spite of themselves.

I will second the vote for Anson Mills grits, however these are NOT quick cooking grits. They require time - a crockpot is a good choice for this.

Has anyone seen the movie (on DVD) Cold Comfort Farm? In the wedding feast scene there were probably 10 or 12 molded gelatin offerings of various colors. Set, I believe, in Sussex.

I just remembered another early Christmas gift, delivered in mid-December - a basket containing several kitchen and bath items made with lavender. This from someone who has been to my house many times - must know that I have a huge herb garden with -- no, wait for the intro --- lots of lavender, several types. And should know that I never use scented candles, do not use scented body scrubs, do not use scented lotions because they all contain things to which I am allergic. Lavender the plant is not a problem but the chemicals in lotions and soaps certainly are. The bath "tea" bags were particularly interesting as all of my friends know that I have arthritis and the reason I have a rather "fancy" space-age shower with multiple shower heads and even warm air dryer nozzles, is because a tub bath is extremely difficult. Fortunately my housekeeper likes the stuff......and likes to soak in a tub!

I'm sorry, Karen, I can't say I'd want it on my counter, but it's kinda KEWT! ← also how can you resist a toaster that has this extra special feature: ← I received a toaster a few years back (because I know you collect toasters, Andie) with a bright yellow smiley face on each side - I mean the whole of each side was a bright yellow smiley face. It too had two slots, not wide enough for half a bagel and not even long enough for a standard slice of bread - the only breads that would fit in it were the small "compact" loaves marketed by Orowheat, etc. My collection may be somewhat ecletic but not that weird. I couldn't stand smiley faces when they first became popular and still can't. That toaster didn't help! Talk about something with which to scare little children............

I just had a thought, after looking at the photo again. Turn them upside-down and stick candles in the hollow bases of the stems.

I am fixing Hoppin' John on New Years Day! Always do, even when it is just me. We always had it when I was a child (for some reason I often got the lucky dime!) and it wouldn't seem right without it.

Pack them away in storage and in a few years offer them on ebay. Some of the most gawdawful stuff ever produced in the 50s, 60s and early 70s, sells for unimaginable amounts. like these! that are called "depression" glass but were made in the 50s and depression glass was made in the 30s.

Another cookbook arrived today, gift delayed by zip code error: Spices of Life by Nina Simonds.

It is okay to add lard to the oil. However butter contains some water and solids that can cause some problems with grease popping unless you melt the butter first and use just the liquid (drawn butter). Do NOT add solid butter to hot oil. You have to make sure to have the oil hot enough to cook the pastry without it absorbing oil. Test on a cube of fresh bread before you begin frying the pastries. When I lived in Wisconsin my stepdad's sister fried Oliebollen in a mixture of Crisco and lard, half and half. The Crisco can take higher temperatures than pure lard and the outisde of the pastry was crisp and the inside was puffy and light.

Most of them will work well on soups and drinks, smoothies, etc. The combination ones do more and for small batches of stuff the mini processor bowl works quite well and saves having to have another appliance. The hanging bracket is very handy and means you do not have to find drawer space for it and it even stores the cord nicely. I have the Braun turbo 400 watt with this little processor attachment. Which works quite well and can be found for quite reasonable prices. Braun turbo I have a larger one for use in deep stock pots - made by Mitey - with a long shaft. It is on loan right now but usually hangs from the vent hood over my stovetop - I had plugs installed up there so I could use these appliances without having cords draped over the stovetop.

By the way, I have added my method for candied or crystallized ginger to RecipeGullet Candied Ginger Too late for this years holiday gifting, however I make it at any time.

Check at Cost Plus World Market. They had three different sizes with the "swing top" at excellent prices. I bought some of the large ones for vinegars and the medium for hot sauces.

I'll be, another use for SSO! I had some in my fly fishing gear --- for keeping the mosquitos and other critters at bay. That really works. I just tried it on a label that I would have had to at least rest overnight smeared in dish soap. It wiped off easily after 10 - 15 minutes. ← It also works beautifully on chromed things that are so easy to scratch. I use it on my antique chromed appliances where some idiot has stuck tape or a gummed label. It is the only thing that will remove it safely. Never, ever use Goo-Gone on anything old that has bakelite handles or trim, it will dissolve it.

I also got a Trader Joe's gift card for 100.00 and an assortment of English cheeses from IGourmet.

Not all savory gelatin molds are based on a sweet Jello-type mixture. Many are made with plain gelatin and served as a palate clenser between courses. There were many molded dishes, some quite elaborate, long before Jello was developed, in fact some go back to the medieval period. Many of today's "lunch-meats" are based on these old jellied and molded meats, etc. And for those who really love Jello-based foods and the extensive list of alcoholic varieties, there is always Jellophile, or the Jellomaniac's source for unusual recipes. And this link includes several, including one similar to the one I posted. more gelatin salads Many cookbooks from the late 19th and early 20th centuries have large sections of molded dishes for every course from appetiser to dessert. Afternoon teas were often the place to serve a variety of molded dishes either large and elaborate or small individual molds. The variety is just about endless.... Jellied consumé used to be a staple on the luncheon menu of many restaurants and tearooms. I used to serve a spicy tomato aspic made with Snap-E-Tom because my husband loved it.

Candied or crystallized ginger, my method Following is my recipe for candied ginger. I know it seems long and complicated, but the end result makes up for the time expended. It is the steaming that makes all the difference. I have a large couscouserie that allows me to steam big batches at a time, but anything, even small bamboo steamers work just fine. I make this in 10-pound batches because I have a lot of friends who rely on it while traveling. Ginger is an old, old remedy for motion-sickness. It seems that everyone I know travels a lot. I use it in cooking a great deal. Apricot/Ginger scones are a favorite. I also make ginger ice cream - 1/2 cup of finely chopped ginger added to a regular batch of vanilla - I actually simmer it in the milk/cream mixture for a few minutes. (Simac machine) You can also use the syrup in which the ginger is cooked in or over ice cream, in fruit salads. I beat it into sour cream (Daisy or Alta-Dena because they are thicker) to make a dipping sauce for strawberries. Sweetened sour cream is so much more flavorful than whipped cream in my estimation. The contrasting flavors are superb. I grow 90% of the ginger I use. Ginger is super easy to grow - I grow it in big "window-box" type planters (plastic) using a mix of 1/2 perlite and 1/2 sterile potting soil. You can just buy the ginger at a grocery store, break it up, each section will sprout a new plant, bury it in the soil about 5 inches deep. Keep moist until you see the shoots appear then water every few days, use diluted fish emulsion fertilizer about every 3 weeks or so. If you start it in April or May it will be mature in October or November. I am not going to give exact amounts for the ginger because you may wish to begin with a small amount and work up to larger quantities once you learn how easy it is to produce a delicacy that is far superior to any commercially produced product. Ingredients: Fresh Ginger root, sugar, water. (7-Up or similar citrus soda) General preparation: You will need a way to slice the ginger. A sharp knife is o.k. for small batches. For larger batches use a V-slicer or mandoline or other method, see below. Also you will need a steamer, and you should have a crock pot (preferred method) or an enamel, glass or stainless steel cook pot. You will need a wire rack on which to drain the candied ginger and allow it to dry - this may take up to 3 days depending on humidity. Choose roots that are fairly large as they are easier to peel. Break off all the smaller "buds" and store in a plastic bag in the fridge - these can be used for pastes, grated, etc. Peel the ginger with a vegetable peeler or you can use the rounded end of a spoon and scrape the skin off. Blanching will make this even easier. Drop the sections into a solution of 1/2 water and 1/2 7-Up or similar citrus beverage until you have all the pieces peeled. If you have a mandoline or other adjustable slicer, set it to 1/8 inch and slice all the pieces, CROSSWISE or on a diagonal to obtain the largest slices possible (You can also use a rotary slicer, powered or hand-held, use the medium attachment or use a slicing blade on a food processor). However you want to be sure that you cut across the fibers that run lengthwise in the corms. Return the slices to the liquid until you are finished slicing all the ginger and are ready to proceed to the next step. Drain the ginger and make stacks of the slices and place the slices on edge in the bottom of a steamer or flat colander so the bottom is solidly covered - then do the same with a second layer and a third if necessary. If there are a few loose slices on top they may lay flat. Place the steamer over simmering water, cover and allow to steam for 30 to 40 minutes - or until the ginger is quite tender. Older, larger, more fibrous roots may require an additional 10 to 20 minutes. (This is the "secret" of tender, moist candied ginger which is ideal for eating, cooking, baking) In a crockpot prepare a "light" simple syrup. For each cup of sliced ginger you will need 1 cup water and 1 1/2 cups sugar. (Regular simple syrup is 2 parts sugar to 1 part water, i.e., 2 cups sugar dissolved in 1 cup water) If you do not have a crockpot or slow-cooker, be prepared to keep an eye on the ginger to make sure the liquid does not boil away and there is enough liquid to cover the ginger. Bring the sugar/water mixture to a boil. Add the ginger, when the liquid again comes to a boil, reduce heat to "Low" then cover and allow to simmer gently for 6 to 8 hours, stirring occasionally and adding additional "syrup" if needed to keep ginger covered. Note: If you are cooking on a stovetop, you may turn it off, leave at room temperature (covered) and resume cooking later. It is the total time of cooking that counts. After 6 hours, remove a couple of slices, allow to drain and cool completely – the ginger will be very sticky at this point. Taste and test the tenderness. The ginger should be very tender, if it is still a bit too "al dente" continue simmering - test again after an additional 2 hours. Allow to cool for 30 to 40 minutes, it should still be warm but not hot enough to burn. Using a skimmer or tongs, remove the slices from syrup and place on a wire rack over a tray or sheet pan so the slices do not overlap. Strain the remaining syrup into a jar and save. This is now ginger flavored and may be used in cooking, in drinks, fruit salads, etc. Allow the ginger slices to dry on the rack until just "tacky" - it should feel just slightly tacky but should not stick to a finger pressed onto a slice then lifted. Place 1/2 cup of regular granulated sugar (or the coarser sanding sugar if you can find it) into a shallow 1 quart covered plastic container. (Tupperware, Rubbermaid, etc.) Drop several ginger slices into the container, cover and shake to be sure the slices are well sugared. Place on a clean rack. Continue until all the slices have been sugared, adding more sugar as needed. Leave the slices on the rack overnight, depending on humidity. If you are in an area of high humidity, you may want to use a fan to speed up the final drying time. Test by squeezing 2 slices together. If they do not stick together you may now place them in airtight containers (screw or snap-top glass jars, food storage containers - do not use re-closable plastic bags). Ginger prepared in this manner will keep indefinitely. If it does dry out after a time, do not discard, simply chop finely and use in cooking or baking. Or you can dry it in a very low oven and grind to a fine powder in a spice grinder. I prepare candied ginger in very large amounts and cook it in a 40-year-old Nesco electric roaster. For smaller batches I use a 6 quart crockpot. One of my neighbors uses a 2-quart crockpot to cook 1 or 2 cups of ginger. A friend who has a 1950s electric stove uses the "deep-well" cooker built into that stove. You may find something else that works for you. The trick is the long, slow simmering and of course the initial steaming which tenderizes the ginger without extracting too much of the flavor which happens with parboiling, which is the usual process. You can use the ginger syrup in many ways, including candying fruit or citrus peel and if cooked long enough, to the hard crack stage, make hard candies which can be tinted with food coloring, dropped by teaspoon onto a Silpat sheet to make candy “drops.” ( RG1548 )

Take your skillet to a metal shop and ask them to grind and polish the inside bottom (the sides do not matter so much). They can make it as smooth as you want and it doesn't cost all that much.

They are definitely tin-lined pans. Several stores in the town of Solvang used to carry the HK line of kitchen ware including sets of copper pans and beautiful chafing dishes. Be sure to use only wood or silicone utensils in the pans to avoid scratching the tin lining. Also, do not place empty pans over a burner on high heat. If properly cared for, the tin lining should last for years and re-tinning is very expensive.

I can't stand the smell of Goo-Gone and its relatives. For really tough sticky label residue I use Avon SkinSoSoft oil. This was in a "Helpful Hints" book I read many years ago and it still works, and it even works on soft plastic stuff that Goo-Gone will dissolve (before the label glue). It was recommended for use on baby items on which you should not use Goo-Gone. I soak a scrap of cloth with the oil, place it over the label and leave it for an hour or so. If a label has a plastic cover layer, I do peel that off first, leaving the paper part.

I also got a camera with which to develop my food photography skills: an HP r507 with a memory card that holds 947 shots; a color laser printer, a camera dock, and a ream of glossy photo paper. Look out, eGullet. ← A great gift! I am also a big Terry Pratchett fan. Love the cookbook. He is a master of satire, not just fantasy!

One of these rolling pet food containers will hold 2 25 pound bags of flour or 1 50 pound bag. I have a 25 pound bag of pastry flour and a 25 pound bag of bread flour (high gluten/high protein).