andiesenji

If you want a fun evening following a day at the convention center, why don't you see about driving over to Newport Beach, which isn't all that far away and spending an evening at The Newport Beach Brewing Company. the food is a bit eclectic and quite good. The atmosphere is fun and I think you will enjoy it. I don't drink myself but have taken some young friends (from Australia) there after an event at the convention center. They had a great time. Distances are not all that far in OC, and depending on the time of day, if you can miss the commuter crowd, it doesn't take all that long to get there. Another place in Newport Beach is Aubergine, which is considerably up the scale from the other place. One reviewer compared it to the French Laundry, which was the reason I decided to try it in the first place. The food was French with the usual California flair. We found the service was excellent but another person whom I recommended said the food was great but the service was so-so, but considering his attitude about most places, it could be just his view of it. I have taken out of town guests (from South America) there after an event at the convention center and we had an excellent meal. I don't drink but Ronaldo was very impressed with the wine list and he is in the business. They had multiple course tasting menus at the time I was there, which was a couple of years ago. Contact Info: (949) 723-4150 (949) 723-4003 (fax) Location Info: 508 29th St, Newport Beach, CA 92663

There is a new Splenda product that is 1/2 sugar, 1/2 Splenda and it works great in egg whites.

Actually the treatment forces the injected salt solution out of the ham and allows the maple syrup to percolate back in. I really think it works on the cellular level because it even changes the texture of the ham. Some people think it will turn out similar to a "Honey-Baked" ham but it really isn't. It is quite different and I am anxious to know how it turns out for you. Last year I gave the directions to a young lady who was a student at Cal-Poly Pomona and she cooked it for a group of friends at school, the first time she ever made anything except burgers and hot dogs. She said right in the middle of the dinner one of the boys stood up and said the ham was better than his mama's and would she marry him........ It was a joke, of course, but she was thrilled with the compliments. She had planned on leftovers but there wasn't a scrap.

You said it! I have a Blodgett with steam injection and I forgot and opened the doors soon after I started using it and just missed blistering my face from the blast of steam that shot out of the opening. Fortunately it has the tandem doors that open out to the side so there was only a narrow strip in the middle that was open when I realized what was happening and quickly shut it. Had it been a conventional oven with the door opening down, I probably would have been scalded. I use the giant bindry clips to keep parchment from flopping around from the breeze. The big ones are wide enough to fit easily over the rim of a sheet pan and the "handle" part will fold down and lay flat on the outside bottom of the pan. Before I figured this out I did have some accidents that were not pretty. As I mentioned in an earlier post I use a metal shield to keep the fan from affecting semi-liquids as they are setting. I could bake them without convection but I have found they come out better with convection, even when using a bain marie. Incidentally, I dumped all my old spring form pans last February and bought the leak-proof ones made by Frieling. What a difference, no sticking and no wrapping with foil to keep the water out and the batter in.

I make a bread pudding with a low carb bread and Splenda instead of sugar. No one can tell the difference. I serve it barely warmed but with a warm sweetened cream slightly whipped with Splenda and cinnamon.

andie, that sounds quite clever and good. Care to share the method?Thanks, Squeat ← Following is a copy of the post with the recipe on 10/1/04 I should add that I did an 18 pound ham a while back and cooked it for almost 5 hours at this low temperature. It was almost like ham candy. Even people who don't like ham went back for seconds. All About Ham, Ham goodness Oct 1 2004, 05:26 PM Post #4 I grew up eating home cured ham and nothing has ever tasted as good. Occasionally my relatives who still live on the farm send me a ham for the holidays. These are really big hams, nothing like the little ones in the market. No dye to color the ham pink. It is more a dark red. I have developed a "recipe" or method for turning a barely edible "loss-leader" supermarket BONE-IN ham into something quite acceptable. However it involves finding some inexpensive maple syrup - I buy the jugs of the stuff at Costco but Trader Joes sometimes has a sale on the "B" syrup which has more flavor. You need a lot of it because the ham has to be covered at least half way with the liquid. First you take your ham and trim off as much of the outside fat as possible. Then you take your trusty chef's fork or if you don't have one use an ice pick, and stab the thing all over, stab deep, right down to the bone. If you have a shank end and the shank is quite long, saw it off so you have something that will be easier to turn. Then rub the ham well with dry mustard, use gloves and really massage it into the surface. Then put it into a pot that is not too much larger in diameter than the ham but leaves you enough room so that you can lift the ham out easily when you need to turn it over. Start it with the shank end up, don't lay it on a side. Add the maple syrup until it comes up well past half way on the ham, if you have enough, cover it. put it in a slow oven, keep the temperature around 275, certainly not over 300. At the end of an hour turn it over and put it back in for another hour. Repeat until the ham has been in the oven a total of 4 hours. lift it out of the pot and put it on a wire rack over a sheet pan or in the sink so the excess liquid can drip off. Then transfer to a dry roasting pan, turn the oven up to 350 and put it back in the over 30 minutes to brown. When the syrup is cool, strain it and store it in the freezer, you can use it for another ham. You can do this with a spiral sliced ham, one of the cheap ones that are usually way too salty, but you have to have it tied fairly tightly so the slices won't separate during the cooking.

I like roasted beets, with or without duck fat, although I have to admit that the duck fat adds a lot of ooomph to the beets. I like Harvard beets too. However there are some varieties of pickled beets that do have an earthy, almost a moldy, aroma/flavor that I can't stand. Other people can't seem to taste it. Just as some people sense the taste of cilantro as being soapy, it is an individual characteristic.

Sorry, it was 58 to 81, not 71. global cooling and there are lots more such as this. Just wait a few years and the pendulum will swing back the other way.

I also recall that those two winters in Minneapolis were the coldest in my experience. I thought Wisconsin was cold (after having grown up in the south) but the Minneapolis winter was beyond belief. I was very thin back then but wore so many layers of clothes I probably looked like the Michelin Man.

Do you mean Wihlfahrt's book? I have the third edition. It's way up on the top shelf of the bookcase. I haven't opened it for years. I collect cookbooks and tried to buy a first edition at an estate auction a few years ago but was unsuccessful. Some guy was more determined to have it than I was. I have the big blue book, Formulas for Bakers, that I also got when I was in school. When I was at Dunwoodie there was only one other girl in the class. A lot of the men were in the service, sent there for training as the institute had a contract with the government to train bakers. I graduated from high school in 1955 and was at Dunwoodie for the 18 month course. Since my mother owned a bakery I didn't have to go through the placement program (now called externship at most schools.) I don't recall the other book, somewhere in my boxes of junk I still have my notebook from school. And I have a pile of the bulletins from the AIB that we used to get in school.

The internist just called me from the office, he stopped in and the exchange told him I had called about the article regarding treatment for lactose intolerance. The medication is over the counter, the name is "Digestive Advantage" - He said he thinks the vitamin store chains carry it and most drug stores should have it soon. I don't have the problem myself but have friends that do. The doc said that it certainly can do no harm and has the potential to do much good. A similar product that became available last year is named Dairy Care but the lacto-strain in Digestive Advantage is more stable at greater ranges of temperature and moisture resistant, etc., so has a longer shelf life and remains active in the bowel longer.

From 1958 through 1971 there were dire predictions of global cooling!

Too bad you missed it. It was the next to last drive-in with car-hop service to close. The one on Van Nuys Blvd in Sherman Oaks was the very last.

Imminent? You don't find 100 years imminent, docsconz? I find the very idea of no more maple sugar to be quite disastrous! Therefore, I shall stockpile the precious stuff .... ← I just bought 6 jugs at Sam's Club. Some is going to be used to cook a ham in the method I developed for improving the cheap loss-leader, too salty ones that are offered during the holidays. Some is going into pumpkin/pecan butter - recipe posted in another thread. Somehow I feel that there are folks in Canada who are kicking their heels with glee!

Now I am blushing. I also have gotten a great deal of pleasure from communicating with the eG community. GG, you simply amaze me with the diversity of the topics you initiate. So often it is about things that I have thoughts about but have not been able to put into words coherent enought to make a topic title understandable.

Not a steroid, Astelin is an antihistamine, azelastine HCL.

Yuch, I can just imagine - CSI would be there............ I bag this kind of stuff and drive around to the back of my property and dump it near a couple of Joshua trees that are home base for several ravens, the very efficient waste managers of the desert. Whatever they don't get during the day, the coyotes get at night. (These are mighty big ravens, not like the much smaller blackbirds.)

This site has a good explanation about using Lactaid dairy products.Dairy products/lactaid. and this page has an explanation of dairy allergieson this site. This is Dr. Dean Edel's Health Central. A lot of good, no-nonsense advice.

The treatment for intolerance to dairy is not the Lactaid pills which have to be taken with meals or every time you consume dairy. Those have been around for some time. This is something fairly new, and apparently there have been clinical trials, I believe I saw a reference to clinical trials in New York city, but can't swear to it. As I recall the starting dosage was 1 or 2 tablets twice a day or every 12 hours for a week or so then 1 or 2 tablets daily in the morning. It apparently re-establishes or re-introduces the critters into the bowel that produce the enzymes that convert the dairy components to a digestible type. The things such as Lactozyme and Lactaid are the enzymes themselves and will convert the dairy products but are not self-sustaining. Jason, This is not a treatment for allergy to dairy, that is something altogether different. However I can say that the Astelin nasal spray (by prescription only and expensive) is great for people with allergies that do not respond well to other drugs. Your doctor should be able to tell you if it will work for you. Since I have been using it I have not had a single severe allergy event. I didn't even get itchy eyes from the local anesthetic in the drops the opthamologist used when he tested me for glaucoma. I usually have a reaction to it - I can't have injections of local anesthetics because I get laryngeal edema which can close my airway. Before using the Astelin my eyelids would get red and puffy within a few minutes of the drops being administered and I would get a rash in the typical "butterfly pattern" on my face. Astelin stopped that. My allergist did a scratch test with Xylocaine and Lidocaine on my back and the reaction was much less than in the past but I am still allergic to it, just my reaction is not as severe. And I have had no hay fever at all, even in the midst of the worse season for me.

They had these at the produce market a month or so ago. They called them "bullseye" beets. I grew the golden beets one year. Unfortunately no one but me seemed to like them so I didn't repeat the experiment.

I just called my aunt and asked her about pork in cake. She says her grandmother, Meemaw, made mincemeat with ground cooked pork and used it in cakes, pies, fried pies and steamed puddings. She also made a cake with cornmeal and mincemeat. She is going to go through her recipe files and see what she can find. She said she will call me later today and give me the ingredients for the mincemeat. If it is what I remember my grandmother making (dad's side of the family), it is delicious mincemeat. I make mincemeat and use beef jerky, ground of course, in it and it also makes a very nice mincemeat, not nearly as sweet as the stuff in the jars. More to come!!!

I have to dig a bit more to find the cake recipes in my files that include lard. Meanwhile, I found this one. at Recipe Source.

I would say that once you use one and master the rather shallow learning curve, you won't want to go back to a conventional radiant oven. There are adjustments you have to make for baking some things. Cheesecakes for instance, or any custard type thing - You have to either turn the convection fan off or you have to employ a barrier to keep the fan from making ripples on the surface of the custard or cheesecake. I use one of the metal "burner barriers" that are made for camp stoves to protect the flame against wind. Works great. I tent most meats with foil for most of the cooking period if I am using convection. Cakes and cookies bake beautifully. And baked potatoes, both russets and sweets roast to perfection. Combined with a stone, baking bread, pizza, is supurb. Even without the stone you get excellent results.

Also consider visiting a home show if one is in your area. This seems to be the season for them. It seems that almost every weekend there is one somewhere in SoCalif and I assume the rest of the country is the same. I have several times in the past remodeled kitchens and also have changed appliances and other fixtures in the kitchens and many times I have gone to a home show and bought a display item. Depending on the situation of the manufacturer or vendor, they often would be happy to sell the display model (for cash) and I would arrange to have it picked up at the end of the show. I got some excellent deals this way. Remember they have to pay to ship their stuff around and usually have to have a brand new display model at each show as they invariably suffer some minor scratches or "pings" which do not affect the appliance performance in any way. I learned this many years ago when I wandered over to a home show which was held at the same venue as a concurrent dog show. I had some free time until the group judging and it was the last day of the home show. Some of the displays were being dismantled and the various components were being crated. At one booth I overheard one of the people tell the worker to leave a dishwasher uncrated as it had been sold and the buyer would be picking it up as-is at the close of the show. I asked if anyone could do that and he said, "Sure, we just take them back and they go into the storage yard as they can't be sold as new." Wow, I was hooked.. I wandered around and found a shower that was a self-contained fixture, didn't need a door, sort of a spiral shape, that was just perfect for a bathroom that needed remodeling. I called my husband at home and told him to bring the truck, I had bought a shower. He didn't realize until he arrived that I meant an entire shower, not just the shower head. I don't recall how much the thing was supposed to retail for but I got it for 500. and I am pretty sure that was about 1/4 the price. My old U-line undercounter icemaker was another appliance I bought at a home show, 200. for a 700. appliance.

This is indeed a wonderful thread. I love bread, I love baking bread and have been at it for nearly 50 years - beginning in my mother's bakery and attending Dunwoodie school in the mid 50s. I have most of the books listed as I tend to buy every bread book that comes along, including just about all of the bread machine bread books. I too have some favorites. Probably my favorite is Crust and Crumb. TBBA is also a fine book but I like the "tone" of the earlier book. I can't explain why, just my personal preference. I also like No Need to Knead, as I have become quite enamored of the slack dough breads and Dunaway has obviously given a lot of thought to this type of bread and the recipes are excellent and produce great results with much less work than usual. I have a well-thumbed and dogeared first edition of Elizabeth David's book which a basenji friend brought me from England in 1981. I also have the "New American" edition that was published sometime in the 90s. One of the earlier books that I found to be very helpful over the years when trying to teach bread making to my children or my helpers, is the Cornell book on bread. It is not very extensive, has only a few recipes, but for the basic technique and the principles of bread making, it is very easy to understand. Cornell book on bread. and it is very inexpensive. I recommend it to people whose children want to learn to make bread. Flatbreads and Flavors by Alford is another book that I use quite a bit, although this is a different product than regular breads, it is worth trying the techniques. Bread Alone and the Village Baker round out my favorites. Then there is Nick Malgiere's book How to Bake but it has a lot more in it than just bread.