andiesenji

I don't drink alcohol myself but for those traveling through the southern part of New Mexico, I can recommend the St. Clair winery east of Deming. When I used to visit my dad there, I would visit the winery and order wines shipped to friends and family. The folks there are extremely friendly and helpful, throughly explaining the flavors - very important when I could not taste it myself.

Kerry, I would suggest that you write to David Leite and ask him about the almond tart. He has reams of Portuguese recipes that he has yet to publish. We used to exchange recipes years ago, when I was more active and he was always extremely helpful.

I use this recipe. The only substitution I have made is the use of Truvia Baking Blend - contains sugar - and I use only half as much as the amount of sugar in the recipe (90 g per batch). Yes. The TMX does allow for evaporation - reduction of liquids.

Am I stupid, or what? My neighbor just came over and asked if I would help her make ice cream for her kid's birthday party this Saturday, as I did last year and she reminded me how I did it. She is out now buying the supplies. I have a self-contained ice cream maker and made 6 quarts for her last year. I used my Thermomix to mix and cook the custard! And I realized that I haven't used the microwave method of keeping the custard at temp (as I mentioned in an earlier post) for three or four years because I have used the TMX. Maybe I am getting senile...

I just phoned two different Baskin Robbins stores and they sell dry ice if you can't find a regular retail ice place. The girl at BR also said that one of the WalMart superstores sells dry ice but you have to call ahead to have them cut it into a suitable slab, assuming that particular store sells it. Other ice cream shops also sell it - according to the girl at BR - so that is a possibility. And here's a link to this month's TJ's Fearless Flyer!

I don't know where you will be going to shop but I do have a suggestion for keeping frozen food during travel for several hours - which I have used many times in the past. Dry ice, a slab about 2 inches thick and 12" x 12", wrapped in several layers of newspaper and placed on top of frozen foods, will keep them well below freezing for 8 hours or longer. Here in my city there are nine vendors who sell dry ice - you have to provide your own wrapping and container, although they do rent ice cream chests, but unless you live in a village, there should be a place in your town or in the town where the Trader Joe's is located. Wear gloves to handle it!!! You should also have at least one window in your vehicle open just an inch or so or have the vents open because it does outgas carbon dioxide - no problem if it is in the trunk.

I like marzipan filling in buns, croissants or Danish pastries, etc. In my mom's bakery back in the '50s we made a multi-layered sweet dough thing, rolled out to about an inch thick, cut into strips, twisted and baked into "sticks" with alternating layers of marzipan and very thick raspberry jam and after baking, drizzled with chocolate - they were very popular and we usually sold out before noon. It was a dough that did not rise much - it may have been Danish, but I can't recall the details at this remove. On my blog I have a reconstructed and modernized recipe for a dessert my great grandmother came across during one of her trips to France in the 1870s. Brioche buns, small, filled with marzipan and then baked into a custard - a very elegant dessert and she even gives the name of the chef in her journal. She was a life-long foodie and collected "receipts" on all of her travels. Not that she ever cooked or baked herself, she was a very elegant lady but always had a great relationship with her own cooks and certainly with my grandpa's cook when I was a child. She would perch on a high stool in the kitchen and read out ingredients and confer with the cook on how a dish was to be prepared and presented. She carried on an extensive correspondence with friends both here and in other countries until shortly before her death in 1949 and many of these involved sharing of recipes.

A friend who owns a bakery/cafe has been making caramel topping/filling for pastries/cookies and some candies without any corn syrup at all, because many of his customers have requested corn-free products. Not particularly about the high-fructose syrup but from GMO corn products in general. He makes his own boiled cider syrup - he read an article in one of the "trades" about the use of it and while it takes time to reduce the cider to syrup, he knows exactly what is in it as he buys the cider from a producer in Kern county (CA). Last year King Arthur flour had two or three recipes for caramel made with boiled cider. Here is one. I've made my own boiled cider for use in baking - I haven't made the caramels as that would be a little too much sweet for me. I haven't used corn syrup for years. Frankly, as a diabetic (type 2) I'm not so much worried by the fructose in this home made product as I am about all the chemicals in commercial products. If I can't pronounce it, I won't consume it. Agave syrup has been touted as more "healthy" than other sweeteners but it is still basically sugar, as it honey, maple syrup & etc., but they are all safe in moderation for people with problems. I grew up on a farm in western Kentucky where tons of sorghum cane was raised and processed into molasses and there is a long-time tradition in that area of caramels made with sorghum - the flavor is different but some people prefer it because it has a deep, almost smoky flavor that is similar to that of the black treacle or "black ribbon cane syrup" made from sugar cane.

I don't find these at all attractive, in fact, downright ugly, and they don't look as if they would be well balanced, which in my opinion is extremely important. I have quite a few knives, including one that was custom made for my hand size and which to me is beautiful and is very easy to use and my hand does not tire while using it.

Ah, I see. However, I long ago solved the "hands off" method by keeping my ice cream custard at #2 setting - in my big Sharp, approximately 8% power. Works perfectly and there is no development of a "skin" on the surface. And 20 minutes is exactly the right time.

Sorry, I must have missed something. How would it work for ice cream?

Preserved lemons are excellent with chicken. These would be ideal (after rinsing a bit) slipped under the skin of a whole chicken roasted or braised. Loosen the skin over the breast and thighs and arrange 4 or 5 of the lemon slices between the skin and the meat and include a few sprigs of thyme - or a couple of bay leaves.

I'm bumping this up because I have become quite partial to Starbuck's Komodo Dragon, whole bean dark roast, an Indonesian blend. This is a very robust, heavy-bodied coffee but I believe has less acid than many coffees - no heartburn at all and I have a problem with some brews. It is possible this blend has been "remastered" during the past year or so because when I tried it about three years ago, I was not that impressed and found that it did not have the "oomph" I expect in a dark roast. That is no longer the case, it has plenty of "oomph!" When I tried it again last November (a gift) I was pleasantly surprised and became a fan. It has the woodsy and spicy undertones that attract me to the dark roasts but with none of the bitter aftertaste that spoils those that have been pushed too far. I have brewed it in my single-serve Senseo, making my own pods (double pod), in one of my vintage Silex pots and in a French press and all have produced excellent cups. While I stayed with friends (I gave them a bag) it was brewed in a Bunn pour over and that also produced an excellent result. It stands up beautifully to the addition of milk and sugar and retains the "burnt sugar" flavor I expect in a dark roast. I have also been drinking the Starbuck's Sumatra dark roast, also whole bean, which may be related to the Komodo Dragon but is different enough to make it worth while for me to keep both on hand. A bit spicier than the KD but also with that "woodsy" aroma and flavor that I prize. I actually blended these two, half and half, because I had a little of each, neither enough for a good brew, and I did not want to open a new bag. The brew from the blend was possibly a bit better than either alone - possibly just my imagination, but occasionally the sum of the parts is truly MORE than expected.

If your ceiling is high enough, there is one option to get the venting to an exterior wall. Yesterday I visited friends who live in an "adobe" house built in the 1920s, clay tile roof and all. Their range is on an inside wall and they added a range hood a few years ago and the ductwork is inside an insulated false "beam" that goes from the interior wall above the range to an exterior wall and outside there is a round vent opening with louvers that open when the power is on and closes when off to prevent the wind blowing in. It is an attractive design element in the kitchen and the way it is finished, there is no indication that it is not a solid piece of wood. The man who did the work told them that He had installed many similar "beams" in mid-century modern kitchen with cathedral ceilings, etc., where there are no attics in which to run ductwork. Their ceiling height is somewhat uneven, about 9' at the exterior wall and 9'8" at the interior wall but it is not readily apparant to casual observers. (I didn't notice it.)

That's why I advised consulting a professional. There is also the venting system for built-in gas heaters or furnace, gas or electric, vent for water heaters, etc.

Your home has to have some plumbing vents through the roof - from bathrooms in particular. venting duct work can be connected to these existing vents, run inside walls or in the space between floors. This has been done in buildings much older than yours and the results were excellent. One of my friends owns a fully restored Craftsman home in Pasadena in which this was done so she could have a functioning range hood to complement the restored original colors (green and cream) of this home that was built in 1915. The installation was done so skillfully that it appears the range hood was an original part of the kitchen. Consult with someone who installs vent hoods professionally.

I asked the neighbor down the road who has children with severe allergies and two with celiac disease how she copes with the problem of desserts. One of the kids is also a "brittle" diabetic, wears an insulin pump, so she is also limited in the types of sweeteners she can use. She depends on granulated stevia products for most desserts. She says she has had excellent results with pies made with a gluten-free pie crust and the favorite is an eggless lemon curd (also works with other pureed fruits) that is thickened with xantan gum (another Bob's Red Mill product - which she also uses in other baked goods. She has a "recipe" for a vegan meringue that is made with flax seeds, she got it from a vegan pamphlet from the local health food store but is sure it is also online. It tastes better than other substitues she has tried and the kids like it better. I found this link online and this one for marshmallows made with the flax goo. Since I know you like to "experiment" - I thought these might interest you.

While some people who are allergic to tree nuts have a "sensitivity" to coconut meat, it is far less common than tree nut or ground nut allergies. I had this discussion with my allergist several years ago and he noted that palm products, in his experience and in the medical literature, have a lower incidence of allergic reactions than other tree-grown fruits. However there are exceptions. Coconuts are considered "soft plant" "seeds" like sesame seeds, pumpkin seeds, sunflower seeds and the products derived from them are often essential ingredients in vegan and gluten-free foods, both commercial and home made. Flours from plants other than wheat, barley, etc., include those from seeds - from the tiny teff, often mixed with millet, to coconut, tapicoa and other "exotic" flours to satisfy those with dietary problems. There are a number of tapioca-based desserts, often combined with fruits that are quite satisfying, especially to children. Some are milk-based but non-dairy milk has been successfully substituted. Here is a vegan one. There are thickeners other than Arrowroot that work beautifully. I have used guar gum with great success, agar agar and gum arabic, which is used in many middle eastern desserts and candies. I have a recipe for lakhoum that uses gum arabic instead of gelatin.

It's not just that one outlet but how many outlets on that circuit and what is plugged into them. Most circuits for "normal" usage are 15 amp. In my kitchen I have three 20 amp and two 30 amp circuits for the heavy load appliances, including the countertop 1/2 sheet oven, my big mixer, big meat grinder. Prior to this upgrade I often had tripped breakers.

I'm not embarrassed by anything in my pantry. Instant mashed potatoes? I use them to thicken stews and soups with excellent results. Various canned goods, some boxed mixes, especially breads. If it is my pantry it has been tried and tested and has a purpose, even though I can and do prepare many things from "scratch!"

I have a lot of copper pans, very heavy but I prefer them for certain tasks because I know exactly how the will perform on gas burners as well as on an induction burner WITH a magnetic metal plate. Bare copper thick bottom pan for sugar work much better than SS. Same with my big antique preserving pan. Sauces that require slow cooking and reduction turn out better when cooked in copper and I have cooked batches side-by-side in copper and in SS (AllClad).

Frankly, I fail to see any advantage to relying on "amateurs" for instruction in preparing coffee. There are a plethora of sites maintained by coffee pros who have studied the science of brewing and their advice is easy to follow and thoroughly explained. I direct inquiries on my blog to these sites because they have the answers to every question imaginable.

The sweet lemons/limes are low-acid limes. Found in most Mexican markets here. The most common varieties are Pomona, Palestine and Mary Ellen. Sometimes identified as Mexican sweet lemons or limes, they are not related to the Meyer. My Mexican neighbors use them in salads, use the juice in marinades where less acid is wanted and in drinks, often combined with other fruits, coconut milk, etc. I have tried candying the peel with poor results. Like most limes the peel turns an ugly gray with boiling. You can make marmalade with them but it is very mild and the fruit has to be cooked in the sugar syrup to avoid that gray tinge. The zest doesn't have enough flavor for my taste.

The vintage toasters in my collection, the Sunbeam "radiant control". Model AG was produced in the late '90s. (I have several models) and as this line of Sunbeam toasters was in production from 1949 to 1997, there are plenty around. I still use one that I have had for decades, the power cord has been replaced. They toast faster and more evenly than any of the newer toasters I have. Self-lowering too. I have had "sensor" toasters, so-called rapid toasters, extremely expensive toasters &etc., none of them have lived up to the hype. The older model " manual" UK manufactured Dualit toasters did better than most but no longer. The toast stays in the toaster to keep warm and has to be raised manually. Those models have narrow slots too.

A few years ago I was referred to the site sbs.com.au for authentic SA recipes by an ex-pat from Capetown who now lives in Lancaster. I tried several and was able to get most ingredients or find acceptable substitutes.u