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Everything posted by Fernwood

  1. The recipe link describes building a 3-layer cake, but the photo from the restaurant looks like 6 to me. Melissa, if you have made the cake from this recipe, did you split the layers and, if so, was there enough filling? Fern P.S. I'm chuckling about the description in the mail order ad. If the cake really weighs 12 lbs, I'm looking forward to my 12 oz serving! I assume that's the ship weight including chill packs, etc.... Of course, if it really is 12 lbs of cake, the price is not so daunting.
  2. After taking a nasty slice off the tip of my left pinky this weekend , I think I need some guidance about dealing with raw carrots. I feel pretty good about my completely amateur, very basic knife skills in general, but this accident highlighted a situation that seems to be particularly difficult/dangerous for me. I have no problem with carrot coins, but I was trying to do a fairly fine dice for mirepoix for a short ribs braise. It's cutting that hard, rounded carrot the long way that gets me into trouble. My 8" knife was nice and sharp so, when it slipped, it cut through the tip of my fin
  3. Fernwood

    Wormy Fish

    I have read that various fish parasites are more common in warm waters than cold, and in fresh water than salt (isn't that why salmon for sushi is typically either smoked or previously frozen, because there are parasites that are prevalent in estuarial fish more than ocean-only fish?). However, my first fish worm experience was on an island off the coast of New Hampshire, where we were eating fish (maybe cod, don't remember, something white and rather large-flaked) caught by a local Georges Bank fisherman. There was a roundworm, certainly thicker than a hair--maybe 1-2mm and maybe 2" long, q
  4. I'm really hoping there are others with more to add to this thread, now that August is over and New Haven is hopping! Fern
  5. Thanks for the feedback, Wendy. The cake was in its tube pan, upside-down over a wine bottle on the kitchen counter to cool and it was a truly beautiful warm September day. As I mentioned above, I believe the instructions indicate it should cool completely in the pan, perhaps 1 1/2 hrs. In fact, when I think about it, I went out and didn't unmold it until over 4hrs later, maybe even more like 5, so maybe the moisture somehow continued to accumulate at the pan surfaces during its prolonged confinement. It certainly wasn't underbaked, or overbaked; I think the crumb was just right. Next tim
  6. Only the idea of it would cause the diners any harm; the urine itself is more sterile than the cook's hands and non-toxic. Unless the child is markedly ill and dehydrated, the pee-pee is almost certainly too dilute to leave a detectable odor, so there is essentially no chance that anyone would guess. I, knowing there is no health risk, would feel it entirely ethical to clean up and serve the bird without comment. Of course, feeling confident about risk is key here. It would not be ethical to do the same if the basting liquid is sewage with possible fecal contamination, or if the cook doesn
  7. I have a couple of questions for those who have experience with these RLB chiffon cake recipes: I made the Orange glow cake yesterday. I followed the recipe quite strictly; the aluminum tube pan I used is rather lightweight, feels a little flimsy. It took a few minutes longer than written to bake, but seemed to turn out just right. My only problem was what seemed to be condensed moisture on the inside surfaces of the pan. The recipe specifies that the cake is cooled completely in the tube pan ("~1 1/2hrs"). There was so much moisture around the tube that there was syrup dripping down on t
  8. I agree with Scott that this is the most rigorous approach to adjusting the sugar, but I think the correct weight for each teaspoon of sugar is only ~4g. 28.35g is the metric conversion for one ounce (weight), but I believe that a cup of granulated sugar (8oz volume) weighs only about 200g, which calculates out to 4.16g/tsp. Hope that helps. Fern [Edited for silly typo]
  9. Fernwood


    I agree: cannoli might just be what we need to bring the world together!
  10. HungryChris, Liuzzi Cheese in North Haven (see the New Haven, CT grocers, butchers, etc. ... thread in this forum) has San Marzano tomatoes with their own label, DOP registration and all, for a very favorable price, though I don't know if it can compete with Costco. I think they are excellent. Very convenient to I-91, Exit 10, if you're not in the immediate New Haven area. Fern
  11. I am hoping others will have more, better, suggestions, but here are the places I go most often: #1 Fish Market on State St, Hamden (North of DMV, South of Sackett Pt). This place is a gem; supplies many local restaurants. Connecticut Natural Food & Produce on Washington Ave, No Haven (Wharton Brook area, almost to Wallingford). Not fancy, but good prices, quite consistent quality, frequently local produce in season. I have to keep going there because the green beans are so much better than the supermarket, season after season. Liuzzi Cheese on State St, No Haven (North of Sackett Pt,
  12. It's interesting to me how our taste for something like vanilla (which is mostly smell) can be subjective and variable in some ways, yet reproducible and educated in others. I agree that McCormick or equivalent is probably the "reference" vanilla for many of us. I am also fond of Penzeys, but I ran out of it and bought a bottle of TJ's Tahitian without knowing to expect a difference. I was taken aback by the very flowery quality of it. In fact, I now have a bottle of supermarket vanilla beside it (store brand, but similar to good old McCormick), as I find the Tahitian unappealing for certa
  13. I would love to know everything about these luscious-looking items but I don't even know the meaning of entremet, for example. I would like to understand the definitions, or standards, for these categories. Even plated desserts and petits gateaux, which seem rather self-evident--I'm wondering what specifically characterizes one versus the other, as I can imagine there must be things that would be "crossovers" to some degree. Can someone offer guidance? Thanks, Fern
  14. It sounds like there are mostly professionals here, but even an "amateur pastry enthusiast" like me is fascinated by this! Could someone offer a little glossary? "Petits gateaux" I can get, even with my feeble French, but I wish I knew what I was looking at for some of the other categories. The entremets look mostly chocolate-y, but the frozen entremets don't, and maybe flavor has nothing to do with it? Fabulous photos! Thanks, Fern
  15. I'm sure folks with real chocolate expertise will be able to give you specific advice; I just wanted to commend you for thinking about it. Chocolate chip ice cream can be one of my favorites, but too many versions are ruined by chips that gum up your teeth instead of pleasuring your palate. The size and shape of the chocolate bits is important, as well as the consistency and melting point. Although I haven't had it in years, I used to like HoJo's choc chip, even though the vanilla base was only fair, because the chocolate was in fairly fine particles that could melt on your tongue and did
  16. Wow! Thanks for all the great feedback. It's been a busy couple of days, so I'm just catching up on most of the replies. Unfortunately, no Central Market in Connecticut, though maybe, like Jenifresh, I could find a local source. Otherwise, I will contemplate the various gadgets and machines suggested above. It certainly seems like most of them would be better than what I have. I've been using a good bit of lime juice (but not quarts) for various summer recipes and beverages and sometimes the limes are so dense that they are very difficult to juice on my blunt, slippery reamer causing fr
  17. I need large quantities of lemon juice, probably several quarts, and quail at the thought of juicing scores of lemons by hand. [The juice is for lemonade--I know, that's a beverage, but since this is an ingredient question, I thought it appropriate for the general cooking forum; someone with better judgment can move the post, if necessary.] Is there decent frozen juice available to a home cook in such quantities? Or...? I have only a basic glass citrus reamer. (Is that even the right term? It sits on the counter and has no moving parts.) I will not buy a power machine for this task, but
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