jgarner53
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Posts posted by jgarner53
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Probably weekly. Fries, onion rings are at the top of the list, along with tempura and pommes dauphines (lovely potato/choux paste dumplings). I love fried chicken, but don't make it and generally don't order it (though I will order fish and chips).
I generally don't fry at home because of the mess, disposing of the oil, no ventilation, etc.
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It's the lighter Hornsby's.
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You can freeze fresh yeast. Cut it up into smaller blocks (like what you'd use in a recipe), wrap each one in plastic wrap, and freeze. Thaw when ready to use, then use immediately. It won't keep long once it's thawed, but it still works just fine.
We have a hippie dippie co-op grocery store that sells 1# blocks of it for about $1.75 each. If I can find the Fleishmann's 0.6 oz. cubes at the upscale hoity toity grocery store, each cube is about that price. (And that's if I can find it)
Of course, since I've been doing our weekly bread with a natural sour starter, I haven't needed any yeast at all!
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Ahh, but that's not beer (so I claim it!) It's Hornsby's cider!
I'll take a croissant while I'm at it, too.
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Trader Joe's pork gyoza, done in the cast iron skillet
I also like their frozen individual serving size quiche (heated in the toaster oven, not microwave, for the best crust).
Frozen mac & cheese (Morton's was my brand of choice as a kid, but I don't think they make that anymore), be it Stouffer's, Lean Cuisine, Amy's Organic, or Seeds of Change, takes me right back to childhood.
If I'm feeling really decadent, one of the smaller sized Marie Callender's pot pies is pretty tasty, again, another childhood fave. I don't like the crust on their pot pies (or pies) in the restaurant, but the frozen works for me somehow.
I also like TJ's frozen spanakopita and mushroom turnover appetizers for a quick bite if unexpected guests pop over (yeah, like that happens).
Amy's Organic canned black bean vegetarian chili, over some premade polenta (sliced and heated in the oven until it starts to get crispy), makes a tasty, filling lunch (good on cold days).
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wall-mount faucet with large apron front sink
If/when we ever remodel our small kitchen (and no room to expand unless some rich relative I don't know about leaves us a LOT of money), I want one of each of those. Part of my plan for a period-appropriate (also 1920's) kitchen.Is your counter soapstone?
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I like the dogs they serve at Pac Bell (er, SBC) Park, and can't recall the brand name right now. Broiled (yeah, got a problem with it?), with a steamed bun, and yes, with ketchup. And sweet pickle relish.
You may revoke my eG membership now.
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Did they puff and then collapse, or did they just not puff enough? If they collapsed, then you didn't bake them long enough. They need to bake long enough to dry out a bit and set. I start at 375 and then drop to 325. When they're done, I shut off the oven and leave them another 10 minutes before taking them out.
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I wanted to watch the video but apparently MSN Video doesn't support Macs. Bastards.
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They are great in shorbread cookies, but I have to admit that i could probably just eat them out of hand (but don't because they're expensive!)
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Thin Mints, no question. We keep them in the freezer and usually buy enough boxes to last throughout the year. I love the idea of putting them into homemade ice cream. I know what's for dessert next week! (assuming we still have some of last year's stash still in the freezer. I haven't looked lately)
My husband likes the Tagalongs and Samoas, but they're not high on my list (the Samoas not at all because I don't like the coconut).
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I have to amend yesterday's. At 11am, I posted with peanut butter toast. The white chocolate truffles (and I don't even like white chocolate) or the millenniumtorte made by Nick Malgieri in a demo class I was at far, far surpassed the damned toast.
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Definitely go for the microplane. It makes for some great zest. And I always strain my curd (or any stirred custard) for stray bits of cooked egg or zest.
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I confess that I have never made crepes. I love to eat them (and, too, remember the Magic Pan!), but never think to make them. I have to admit to being a little intimidated by them, too. Which is silly for a future pastry chef, I suppose.
For the buckwheat crepes (love those), do you substitute buckwheat flour for all of the flour?
As to fillings, nutella has to be one of my favorites.
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Just had a piece of whole grain toast with peanut butter that just about hit the spot.
Yesterday's notable: meatloaf.
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I think chefs -- professional and amateur -- who don't put salt and pepper on the table are being a bit pompous
I don't put salt and pepper on the table just because I seldom find the need for it, and it doesn't occur to me to do so. It has nothing to do with being pompous, just not thinking as I get everything together for a meal (as cooking for guests is my sole pervue (sp?), and my husband steers clear of the kitchen on such occasions). If you want salt or pepper, just ask for it! But don't leave my table thinking I'm pompous, or you're not likely to be asked back.
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nobody's tempted to try and suck the frosting off the paper).
Is there something inherently wrong with this practice?
When I was a kid, that was almost the best part of eating a cupcake. -
Is it possible to just get the new oven for now, then use it in a new kitchen that you take your time to remodel down the line (whether that's 6 months or a year from now)? I guess the other question to ask yourself is whether you're at a point financially to be able to get the remodel you want (gas cooktop, high end appliances, granite slabs, etc.)
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I love butter on just about anything, but please don't ask me to try to spread rock hard cold butter straight out of the fridge on my nice, soft roll or toast. Or even on a cracker (the butter on saltines takes me straight back to being a kid home sick from school).
One of our dogs (small terrier mix) once ate most of a stick of butter while we were out of the house (had left the butter on the table). She went at it like corn on the cob - round and round -- on the shag carpet under the family table (this was the 70's). Fuzzy butter with dog spit, anyone?
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Space, space, space. Counter space, storage space, oven space. My current oven is a 60-year old O'Keefe & Merritt, and while it works great, the oven is so dinky that I can only bake one loaf of bread at a time. An oven with a steam injector would be spiffy, while we're at it. As would a proofing box.
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Where's that drooling smiley? I have to say that this looks amazing, and caramel sauce is one of my favorite things on the planet.
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Yesterday it was my crème brulée flavored with grand marnier and rose water and with the most delicate, thin sugar crust.
Today -- oatmeal cookie dough.
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I never really developed a taste for coffee, except for the really rare cappucino. Mostly it makes my stomach jittery.
I've been drinking green tea in the mornings now for probably about 5 years, and then I usually have a Diet Coke at lunchtime.
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It might make me cringe to see someone slather ketchup on my coq au vin, but if they like it that way, who am I to say? My husband likes peanut butter and maple syrup on his waffles. I won't touch it, but he likes it, so what?
I don't put salt and pepper on my table either and have never had a guest ask for either (or ketchup when it wasn't warranted).
The Breakfast Pastries Topic
in Pastry & Baking
Posted
I have to concur on the scone thing. Almost every commercial one I've had has been dry and inedible. Even the blueberries or cranberries were dry. Ecch.
I'm not much of a muffin fan, maybe because most of the ones you see are huge to the point of being ridiculous. A nice, tidy, small raisin bran muffin (remember the old classic 6-week muffin recipe?), or homemade blueberry with plenty of salted butter, OK.
I guess I'm a stickler for quality, which I generally find to be lacking in store-bought pastries (unless I happen to be at Bellagio, I guess).
Real, fresh danishes are up there with croissants in my book: crisp, flaky, buttery, with some lovely filling. Mmmmm.
I've only tried making croissants once (from Baking with Julia), and they were a colossal failure. We just started them in school, and I have high hopes that this batch will be better. Our detrempe was just lovely. We laminated today and bake next Wednesday (oh, the woes of part-time pastry school!)