maurdel

Do you notice a difference in them? As I said I usually use an organic, so maybe Horizon or Org Valley and I think that they do have some noticeable water which releases. It does seem to vary though. I have only tried an imported high fat butter once with puff pastry and I found that I had no smoky, slimy mess. So I will probably try that again next time. (which won't be for a very long time since it is high-summer in the South and I couldn't imagine trying to roll pastry much less bake it right now) Someone once mentioned that using parchment under puff pastry causes more smoke and perhaps water release as it does not allow the bottom to get as hot as possible. Has anyone else had trouble with parchment under puff pastry?

I have had this happen to me with puff pastry, though not every time. I have come to believe it depends on the quality of the butter rather than technique. Maybe there is more water in the butter or something. What butters are you all using for successful pastry? I prefer to use organic but I'm not sure if the ones I use are best for puff.

While cooking, I would say that I don't measure anything. But on pondering the issue, I do usually have some general container that I use to estimate rice/water ratio. As most have said, while baking I usually measure (except for yeast breads) but often I find myself wishing my tools for measuring were more precise: If i'm using a liquid pyrex measuring cup, but I want only 3 ozs. of liquid, or when my electronic scale which seems to measure 1 grm of something, as "1" until it appears to be 1.76 grams and then it will shift up to "2" on the readout. (Of course I'm only guessing on this because I have no way of measuring this properly) So by the time I have decided that I am not concocting a precise thing, I am adding and subtracting amounts and ingredients at will. So I like to use measuring for guidance but given that ingredients can vary and recipes are sometimes screwy anyway....... might as well just wing it most of the time. It's more fun anyway.

I bought some of these and was disappointed that they don't stack. The bottom is too big. ← They stack with the bands removed. ← Kayakado, I was disappointed too. I bought them thinking that they would and I would keep certain spices in them on my shelf. Melkor, I never noticed that they stack w/out bands. I'm going to try it just to see. But I still would prefer the bands on a spice shelf. They just look so stackable! I must add that I do like the canning process with the Weck jars. I don't do official canning much but I do often make jams, preserves etc... but often I just keep them refrigerated. Even "unofficial canning" is great in the Wecks.

I found these and am saving them for gifts with something appropriate inside like special preserves, or some candied organic orange peel... still thinking : http://www.idealtruevalue.com/servlet/the-43870/Detail They look much more interesting in real life; very wide-mouthed, very shallow jars. They would be good for something delicate, or for something you would like to reach into the jar to bring out. They have the large mason lid (2 part) in a "platinum" color. You can probably find them lots of places but the link shows a pretty good price, I think I paid more at a wal-mart.... of course there was not shipping involved there, just expensive gasoline.

It is obviously NOT the problem that the good stuff is "not available" or hard to come by. The woman went on a special voyage and spent money to go and get the crap. She does not want the good stuff. I don't know if she has ever had real cream? but I am sure she could pick neither the cream nor the crap out of a lineup (taste test). It seems she can only enjoy what she has been told is "tasty". I don't think she possesses the ability to determine what she, herself PREFERS. That is the result of an education (of any kind)- The ability to determine what you prefer, believe is right, or would want to choose. It is not to teach you what is best, but how to discriminate. Not only does she not have any food education, but she works hard to avoid it. It seems in our society that critical thinking is neither revered nor encouraged. And I certainly agree with Carrot Top that her words and actions are the epitome of impoliteness.

thanks dockhl I had a look- it is kind of disappointingly simple: zest, vodka, time, plus sugar syrup. Guess that means I will have to try it. It should be more complicated so we would feel more special.

OH - I would also love to know how to make limoncello? Is it somewhere else on the site or can you describe the process here?

Of course the wax is to help them be more 'shelf stable'- (it seems like everything evil they do to our food is just to make it sit longer at the store)- I believe it helps hold the moisture in. When I want to use the lemons (whole or peel) I bring a saucepan of water up to, but not, boiling - and bathe the lemons - (I use organic whenever I want the peel) -a couple/3 at a time till they lose most of the wax. Then rub them off well with a towel. I am always surprised by how long I have to keep them in the water. It is a bit of a dance, enough so the wax melts off yet I don't want them to cook at all. Afterwards I usually toss them into the fridge or an ice bath might be good if they don't soak long. I just wanted to add that I did this bathing ritual to a whole 3 lb bag of organic lemons one time and they got brown and rotted much more quickly in the fridge. Only do this as you use them.

I always love gougere (you know the little cheese puffs) They can keep forever in the freezer (well maybe not forever but they keep well) And they can be split for filling with something if desired, but I like them plain. Pretty easy to make.

My friend and I went to a popular lunch place and ordered what is supposed to be a plate lunch they are 'famous for'. A pork chop and some roasted potatoes etc... It arrived at the table looking bleak. I first noticed that it was quite charred (which I think is a nice way of saying burnt), tasted it anyway, it was cold and burnt. ????? I don't know how they managed that. The potatoes on the other hand looked and tasted half raw. By the time I had assessed the whole situation, I looked up at my friend who had by this time nearly finished her chop which did not look any better than mine. She was working her way through the potatoes, when I caught the server and told her that the chop was burnt and cold. The server then said to me "it is supposed to be cooked that way." I told her I did not want it and to please take it away. She did in a huff and brought it back warmed. I simply did not eat it. Meanwhile my friend had completed her meal said to me "you are right, it was no good." What is to be done????. The truth is people- and particularly Americans (in my experience) DO NOT KNOW good food. It takes experience with good foods and some education. Most Americans have very little experience or education of that kind. All you need as proof is a trip to the local supermarket and peer into most carts. It is a shame.

Have you considered those quartz-composite type countertops? I am thinking of it for a re-do. I think one brand name is "Zodiak" (I can't think of others right now). But it does seem to be a better choice to me than Corian or any sort of granite/stone stuff. Does anyone have any experience with it?

I believe the key to making halvah is the use of an extract of a root. On the packages I have read it is called halawa & one of the few ings. listed is halawa root. It is my understanding that this comes from the mallow plant, it is a mucilagenous extract and once used to make marshmallows. The recipes which use egg whites are simply trying to reproduce this extract, just as they use them now to make marshmallows. Unfortunately I don't know how to get ahold of the extract. Though once I grew a nice mallow plant. I would bet it comes in a powdered form for confectionary production.