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Posts posted by Fernwood

  1. I bake my pumpkin pies (at home) on the bottom rack on a preheated heavy aluminum griddle but it sounds as though that is not applicable to your conditions. 

    I agree that the dough may be moister than necessary.  My crust has the same fat % (I use butter) but only 28% water.

  2. Yet again I forgot to photograph the cookie platters for our holiday party, so I made a demo plate for (virtual) sharing.  We keep making the same assortment year after year because we can't agree to cut any of them.  

    Sugar cookies (vanilla + lemon); Ginger Spice; Pistachio Cranberry shortbread (+ orange); Coffee Snaps; Spritz (vanilla + almond); Golden Bars (brown sugar & pecans); Meringues (peppermint + mini chocolate chips).  My daughter made this batch of meringues so tiny that it's tempting to grab them by the handful.


    We will not discuss how many of these cookies made it back into the tins.

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  3. 4 hours ago, kayb said:

    Package contains, according to DHL, a "flying pan steal."


    I must have gotten six emails from DHL with that phrase and I giggled at every one.  (easily amused, I guess)

    • Haha 1
  4. Thanks, Paul.  I have read your underbelly posts about coffee and coffee ice cream with fascination and I will be interested to hear what you have to say about the coffee at O Cafe.  

    • Like 1
  5. 3 hours ago, Anna N said:

    Good plan. 

    "There are old mushroom hunters
    and there are bold mushroom hunters
    but there are no old, bold mushroom hunters."


     No idea who the credit for this. 


    I have heard the same saying with "electricians" for "mushroom hunters".  Both versions make sense to me. 

    • Like 1
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  6. Anyone familiar with this little joint in the Village?  I assume some Brazilian roots because of items like pao de queijo and brigadeiros on the menu.  I would love to know about the coffee in the latte my husband brought me--such a bright flavor, not at all like typical espresso of my experience.  At home in CT we have access to a pretty great local roaster with quite a range of coffees.  I wish I knew about the coffee in that O Cafe latte so I could try for something similar from Willoughby's.  

  7. Now that DHL has made contact they have become my most constant correspondent.  I think today's second email was to notify me that my package has cleared customs in Miami.  I particularly enjoyed this line:  "Description: FLYING PAN STEAL"  😉

  8. On 10/13/2018 at 11:48 AM, Jacksoup said:

    Another DHL e-mail says my shipment will arrive on Tuesday.  Glad I’m working at home that day.  About sending out the orders alphabetically, my last name starts wth G.  So, maybe?


    On 10/13/2018 at 2:01 PM, HungryChris said:

    Mine is supposed to arrive on Tuesday as well and I am quite a bit farther down the alphabet at S.



    Any joy?  Email today from DHL says mine is scheduled for delivery next Monday.

  9. 16 minutes ago, KennethT said:

    Oddly enough, my wife REALLY dislikes ripe papaya - she says that the smell reminds her of vomit, slightly, and finds it just completely off-putting.  


    I feel the same way and I have wondered if it's one of those things where there's a genetic variability in being able to smell a particular aroma compound, or at least in how intensely it's perceived.  Papaya never did anything to hurt me but I couldn't stand it as a kid, found it rather nauseating.  It wasn't something I was routinely exposed to growing up in New York but we went to the Bahamas once when I was around 11 years old.  Every morning at breakfast I would say No papaya, please--I'll just have the second course (no memory of what came after the fruit) and every morning they served me the papaya anyway and I had to sit there and smell it until it was removed.  Ick!  

    Green papaya is fine in SE Asian food but I guess those Bahamian ones were nice and ripe....

    • Like 2
  10. 3 hours ago, liuzhou said:

    Another unexpected gift. For no apparent reason someone I only slightly know decided to bring me a mango. Not any old mango, but this monster. I have pictured it beside a regular sized chicken's egg and beside three regular mangoes to give you an idea of scale.




    It looks like a piece of art glass!  All the mangoes in my market are either plain yellow or a standard red-green combo color scheme.  I have never seen such a showy one. ❤️

    • Like 3
  11. 4 hours ago, Shelby said:

    I had the hardest time getting the relish to seal.  I used regular mouth jars, which was my first mistake.  I always do a lot better using wide mouth.  No reason, I'm sure it's all in my head, but that's my story and I'm sticking to it.  I filled them all the same etc. etc.  and put 6 pints in the water bath for the 15 mins that the recipe said.  Four sealed, two did not.  ARRRGH.  It was around 5 yesterday evening and I had been canning all day and I was TIRED.  Anyway, I turned the water bath back on.  Redid the two that didn't seal--new lids, same jars.  One sealed, one still did not.  ARRRRRGH.  The non-sealer went into the fridge.  It will be fine, but SO frustrating.  


    Shelby,  You have much more canning experience than I do, so feel free to consider the following as relatively ignorant speculation.

    I wonder if the difference between regular mouth and wide mouth jars has to do with the difference in headspace volume?  Canning recipes usually specify headspace in inches, but the same depth represents a larger volume in a wide mouth jar than in a regular one.  The most specific discussion I could find about that is here  The Natural Canning Resource Book p.54 (via Google books) in the box headed "Determining headspace in odd-sized jars".  I don't know if that provides any information that is helpful to you.

    Canning looks like it is subject to rules of science but in my experience it sometimes feels like it owes more to black magic!

    • Like 2
  12. Another FYI,  My photo turned out rather small in the original post; I don't know if it is clear what the defect is.  The membranes came off cleanly and the whites are intact but they are marked with dents and grooves.  All 12 eggs looked like this, though some were more dramatic than others.  Very funky but ultimately not important.  


    I hope to do some more eggs this weekend (no poking!) and, assuming they turn out nicely smooth and ovoid, I'll let this go. 🥚😄

  13. 26 minutes ago, chromedome said:

    The point of putting a hole in the egg is so the air pocket inside can expand in the heat without blowing out the shell. I don't own an IP or other pressure cooker, but in all likelihood it reverses the process - because you're cooking under pressure - and forces water into the hole, where it causes those irregularities. That's just off-the-cuff theorizing (and I'm only on my first cup of tea) but it seems plausible.


    FYI, My eggs were pressure-steamed above the water.  I tried to imagine what was happening in there but I had to give up and make dinner.  

    • Haha 3
  14. 20 hours ago, Shelby said:

    I've never poked holes.  Maybe try it once with the non-poking?


    7 hours ago, rotuts said:

    i sued to poke holes  when doing them the OldFashioned Way :  boiling water


    in the iPot , on low pressure , I don't.


    I go from refrigerator cold , pressure low - steam w tap water ( cold ) and have never had a crack.


    Thanks, folks.  I mis-remembered or mis-understood something along the way and, clearly, I would be better off fussing less.  

    I do think the 'canyonlands eggs' effect is rather interesting, but not necessarily appetizing.  No more poking!

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  15. I love my Instant Pot for bigger batches of hard boiled eggs.  [I recently bought a plate that holds 24 deviled half-eggs and got great feedback on a mixed platter for a neighborhood gathering.]  Like @rotuts and my mother, I pierce the large end before cooking.  When my mother and I did that for eggs conventionally hard boiled in water, it allowed air to escape, minimizing cracking and improving roundedness of the large end.  When I do it to my Instant Pot eggs, they turn out like this:


    Most of the time it doesn't really matter, but I keep wondering, What gives?  Does anyone else see this?

    Should I make the hole larger, or ?

  16. For me it's the metaphor pill = candy that is uncomfortable.  I wouldn't make or buy any candies that look like pharmaceuticals.  I think many health care professionals and other people who have more than enough experience with pills in one way or another may feel similarly:  I don't want to blur the line between the two categories.  

    • Like 2
  17. On 6/19/2018 at 9:27 AM, ChocoMom said:

    The homemade cake- and I can eat a whole one shamelessly, is a Wacky cake.  It needs no frosting.  One of my college friends taught me how to make it, and said it was an old Quaker recipe passed down for generations in her family.  There are no eggs.  The dry ingredients included flour, cocoa, baking soda and sugar.  Once that was mixed together, it was poured into a square pan, and you'd make three "pools" in the dry ingredients. One for oil, one for water, and one for white vinegar. You'd mix it all together with a fork, and it would bubble like crazy because of the vinegar and soda. Then into the oven.  The combination created a sticky, crater-like top to the cake, and it was incredibly moist and delicious. 


    On 6/19/2018 at 3:33 PM, JeanneCake said:

    @ChocoMom!  This is the Wowie cake!!!   My mom didn't do the 3 pools thing, she just mixed it up and poured it in a and we cut and ate it from the pan.  I use this exact recipe now for our vegan chocolate cake; and if you sub out the cocoa with an equal measure of hazelnut flour (or almond flour) you can make a non-chocolate version and it's really good!  We do the almond flour and add spices (cinnamon, cloves, nutmeg) for a vegan spice cake. Yum!


    On 6/19/2018 at 3:58 PM, ElsieD said:

    The recipe I use for Wacky cake is actually called Crazy cake and I have also seen it referred to as Lazy Daisy cake.  My recipe also calls for spices - cinnamon, cloves, nutmeg and ginger.


    In coastal New England this was introduced to me as "Boat Cake".  (Made with ingredients you could have in the storage bin on the boat.)  

    • Like 4
  18. On 5/26/2018 at 3:37 PM, Shelby said:

    Looking for suggestions :)


    I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat.  


    Should I sous vide it and then smoke it?  Time and temp for both?  Should I smoke it first and then sous vide?


    Or skip the sous vide and just smoke it?




    Forgot to add...I'm going for just a lovely, tender, smoked brisket--like at a great BBQ place.


    Should I rub it with just some salt and pepper and let it marinate in that while I decide what to do?



    I spent some time on this question when I found a better-than-usual-looking brisket a few weeks ago.  (Most that I see in my supermarket are so lean that I despair of getting an appetizing result, no matter what the approach.)  Leaned on the Serious Eats article, for the most part.  I divided in three pieces and started with 135; after they were pasteurized I put two away.  The texture of the 135 piece was too firm for my taste.  I ended up cooking the others some more at 155 and I much preferred that result.  


    [Formatting weirdness apparently due to phone posting—no emphasis intended.]

    • Like 1
  19. 6 hours ago, blue_dolphin said:

    I've never cooked goat but enjoyed delicious roast kid shoulder several times in Barcelona.  We were told it was a traditional Catalan preparation.

    As far as bones go, I recall that it came to the table complete with the humerus!



    My first goat meal was roast cabrito in Barcelona in the mid 1980s.  I have the idea it was at Els 4 Gats, though their menu today looks very different from what I (very vaguely) remember.  It was great; why is goat such a rarity in the US?  Judging by what I see in our local markets, I have to think that many people in my area never eat lamb, either.  


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