K8memphis

Drop of apple cider vinegar? But whacha' making??

This is kind of a funny baking story in a savory kind of way. And it's bad that I'm ratting out my husband, but this is really funny. As a baker, you know you have a thousand big & little bags of unidentified white powder. (Honest, Officer, it's flour!) So this kind of highlights the occupational hazard of being married to a baker. But so my poor husband was frying catfish and he thought he had a bag of flour. It was the damnedest tasting catfish. I mean the guy can cook but this stuff was weeeird. He breaded it in confectioner's sugar. Just to be fair, I left the salt out of a huge batch of bread once, 100's of loaves. See but that's not funny. Catfish breaded in powdered sugar, that's funny!

I rarely got the juice made whenever I did purchase it. I ate it out of the can. Love FCOJ. (Told yah I was a sugar junkie.) Dave, that recipe looks fabulous.

I asked Chef-boy about this disparity in wages when he was here last month. He's a degreed chef currently in a 5 star establishment. He has a hefty school bill and all the accoutrements of a typical 22 year old. He said he didn't care. God I do. But he said he makes sure that when they go out that the foh buys him a drink and he was happy building his career and he loves to cook and he was fine with all of it. Viola.

I mean I've never done it on purpose. But doesn't the shell crack from the insides swelling? Or did I make that up? But I always toss frozen eggs, never tried to use them or do it on purpose. It only happens when the frige gets too cold. They get watery don't they?

Lesa, Welcome to Egullet! Looks like a great recipe too. Kate

Chef-boy did this when he was here making french toast. He beat it to death as I recall then added it to the mix. Best french toast I've ever had.

Wait wait, You're missing out big time! Any calories consumed on the way home don't count! Don't wait till you get home!!! I mean even if you have to drive around the block a few times Oh my, were meddlin' here now!!

Maybe I didn't draw my conclusion very well because I am on target here with the subject. In one young child who is not adhd and did not get any refined sugar in her regular diet, the addition of sugar sent her into a tailspin. In the child who was adhd, sugar itself was not a factor. Regulation of other foods was a definite favorable factor, but not an easy thing to do. And my further point was that if a study needed to be done about the effects of sugar, I contend that 24 hours time is not enough to rid the system of it's effects so that it can then be clinically determined. Even though I actually agree with the finding, I believe that study to be flawed.

Cinnamon Cinnamon Cinnamon!

I was surprised that you were going to serve them. They are strictly a family dish for us. Now when I was in Toronto once a million years ago 'I discovered' a restaurant that made fresh pierogies and I was absolutly flabergasted. I'm glad they liked them. I would never have served them. And I would only have served them fried if they already knew what they were. Boil first then dust with flour & fry crispy & serve with sour cream mmmm....

Here's a link describing an elimination diet used for food sensitivity possibly producing colic. This Doctor says that it takes two weeks to cleanse the mother's body then four days to make a determination on a specific food.

Here's a good link. Umm, now they are saying 80% can be favorably helped. But it's a whole lot more than one day this one day that.

Interesting stuff. There are studies out there that indicate adhd is exacerbated by diet. But I'm so not into studies. The marker I'm familiar with is 50% can be affected by diet. Now unscientifically here, I got two kids, Chef-boy who is hyper and Teacher-girl who is not. Teacher-girl would get totally whacked out on sugar especially sugared drinks as a young girl. We had been out shopping and my Mom said, Why was Grace so cranky? She was so good before lunch and so not good after lunch. I explained the sugar thing and that she had had some Sprite. I was real careful about sugar from birth with both of them. This is in the early single digit years. Now Chef-boy was another story. I had him on an elimination diet and for him, the effects of sugar were a non-factor. Food high in salicylates set him off like a clock. Tomatoes, ICED TEA, red food coloring, apples were the biggies that I can remember. His sweet Grandma made him plenty of pear cobblers. Now, interestingly enough one glass of iced tea was ok. Two or three were death and destruction man. So he could have a salicylate rich foodstuff but only one serving, no leftovers. If he did have multiple servings, the worst (as in out of control up the walls) behavior was noticed 2 to three days after consumption. So the one day on one day off study wasn't close to being a true elimination diet. I don't know how they could consider that scientific. And my little studies were just on my kiddlettes. I mean I learned how to make pizza sauce from beets--it was pretty good (don't ask Chef-boy ). His birthday cake one year was a giant like 14 inch doughnut shaped cream puff race car track. That was pretty cool. It really made a huge difference in his ability to function, process and listen. He never got on the drugs for adhd and is 6'4'. So many kids on the drugs have stunted growth, so it sure ain't easy I'll tell yah that for sure. But my experience is that 50% of adhd's can be positively affected by diet. But you have to be some kind of dedicated (ie crazy yourself) to accomplish this. I'll see if I can find some Dr. Feingold studies...

Eunice Farmilant had a macrobiotic cookbook a million years ago with the best pie crust recipe. I think it was called interestingly enough, Macrobiotic Cooking. It's the one you don't have to roll out. With sweet rice flour maybe or something like that. I know it had oats. Dynamite! I've checked off & on it's not available on the web. But I just checked and the copyright is 1972. I always associated the yin and yang, the eeen and ahhhn with macrobiotic balance for some reason.

I've mentioned before that I had Chef-boy on a special diet as a child and it's a huge pia. They can't ever be normal. I think the time to be real careful is with baby food & stuff. My baby formula was made with corn syrup and while I'm a genuine sugar junkie I didn't turn out too bad overall. I clean up fairly well. I knew this one lady who had literally dozens of baby bottles all lined up across the backsplash and alll along the counter single file. She filled them with koolaid and fed the little kid spaghettios. He was this little human blob laying flat on his back in his crib with this 'no one is home' look in his eyes. His teeth were shot. Really it was spooky and sad and that bordered on abuse. Too much candy becomes it's own problem when the kids get all crabby & stuff. I mean giving the kids candy is a blessing to the ones giving it to them as you describe them. So long as the kids can be mobile when they're not stoned on tv, it's ok. And enough good things cannot be said about that respectful honor that's being awarded to the grandparents. It will get passed on and this means light years more than anything else. Lovely family. Yeah, the sugar's not any good for the kids but it is a symbol of I want you to have more than I had. Rite of passage. It's very sweet in so many ways.

Well see it all depends on how you're looking at it. If I was the kid I'd be more than fine with it. Hell, if someone fed me chocolate I could even watch the golf channel without complaining.. too much. PS. Hershey's has the Easter color Kisses out now

PS. But to answer your question, no you don't need it, you can get a similar moist result with a cooking bag.

Well a tight fitting lid of course means you are steaming your bird, not roasting so no you can't get a crispy skin like that. You've gotten what was advertised though, moist turkey. What if you fried it after it was cooked to crisp the skin? Like with a torch even. Chef-boy torched a dang 6 inch thick porterhouse while he was here. There's no reason you couldn't try it. That's how they do the sugar on the honey baked hams. Just some crispy thoughts for you.

Sugar could be seen as catalyst or rectifier. "This will bring harmony to this dish and catapult it into something else even better." or "I didn't get it right the first time so this will balance things out." While I don't consume goo gobs of fois gras to particularly qualify as a gourmet myself, I would still surmise that any gourmet worth their salt or in this case sugar wouldn't hesitate to use it to bring about either result. Don't you? I can't see a gourmet or even a high ranking official of the food police not making their dish as good as possible...especially if no one is looking...but geez louise 86 it in the chicken stock!

Lots of times they just go ahead and use fruit itself to sweeten the pot. I took Ludja's idea and looked through a Wolfgang Puck cookbook and a Patrick O'Connell. Wolfgang uses added sugar not so much, Patrick more, a pinch here a teaspoon there. But like we know, chefs will then just blow it out of the savory water with fruit too.

Did you have a problem with the layers sliding or separating? I considered putting something in the center of the layers, such as raspberry jam (with my flavor combo) or chocolate to act as a "glue". ← Yes they slide off perfectly and unfortunately because unless frozen you can't slide them back together right. Then they don't travel well after you've upset them a bit. You have to get it perfect the first time. We used fruit filling. It made me flat nuts to set these up unfrozen. We used ganache for the dam, y'know, around the edge & the filling goes inside. Ganache is great glue for this.

Maybe not food police in this question of sugar used in savory food. But in my world of cake, food police and the underlying food misconceptions can and do polarize your customer base to the point of loosing sales. Thomas Keller is being discussed and disparaged some for using the wrong fries. The acceptance or not of sugar or whatever process or method or ingredient is a much greater issue than what tastes good. The ultimate issue with refined sugar is it's clinically proven addictive property which is not a popular subject.

How so? Do you mean because it is not gentlemanly ie good ie refined?

To me, I think it's too obvious to hide in a clear broth chicken soup. And now that I'm old enough for my own health to have crashed (like so many others') the bombardment seems at the least reasonable. I have used it previously in spaghetti sauce, though, and it does do wonders. I would switch to honey if I felt it necessary. I like Tristar's clarity on 'gourmet' versus 'food snob'. And 'food snob' might be better illumined by the phrase 'food police'.