viva
-
Posts
729 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by viva
-
-
Tee! I'll amend the rule to "faux-Grape" of the kool-aid, soda, lollipop, and cough syrup varieties.
-
eww, that reminds me of a nasty college episode, where, at the end of a mighty long day of drinking, poor drink planning left us with a bottle of gin and a six pack of grape soda. We drank it, of course.
Grape flavors and alcohol in general should just be banned.
-
I hate liver, love liverwurst. It's a texture thing. The liverwurst is smooth, creamy, yum, whereas liver is...not.
I'd get it at the deli counter, you don't want your first liverwurst sample to be that Oscar Meyer tripe (although I did eat that as a child).
-
I make my own fig newtons... it's definitely a lot of fun and a good special cookie (I mean, fruit and cake) for the holidays.
Still love the store-boughts, fig and cranberry flavors, mostly because they're the least sweet of the available options. Newtons and milk
-
Totally OT, but Bugmenot.com is up... info for LATimes is (user) sparklebottom, (pw) sparklebottom.
God, I love that site.
-
I make my whoopie pies with jarred marshmallow creme
It just has the consistency I like better than the fillings with shortening! Actually, the next batch will be with the marshmallows from the Homemade Marshmallows thread, but in a pinch, the mallo-creme jar is in the cupboard!
-
AlainV, those look spectacular!
I was thinking of something similar for Thanksgiving (yeah, I start thinking about Thanksgiving 3 months in advance)...Has anyone tried making pumpkin or cranberry flavored marshmallows? I was thinking of a pumpkin or cranberry marshmallow, dipped in chocolate, sandwiched between thin, crispy gingerbread cookies as my cookie this year.
-
Oh, yay! Thank you! I've been keeping them in the refrigerator to be safe, so I'm glad to get that huge jar out of there. I learned another important lesson in this process: make sure you have a pot large enough so when you fill it with water, the jar will be covered. Let's just say I'm the proud owner of a new, taller, pot.
I wish I had a real cellar so that I could just fill it up with jars of preserved fruit. Something about this process speaks to the survivalist in me.
-
Jack, thanks for the great lesson. I've been dying to try my hand at preserving, and this gave me the push I needed. I picked up a ton of beautiful peaches, and used a cardamom cinnamon syrup. It looks lovely!
I have one question. I used similar jars to the one in your lesson, glass with a detachable rubber ring. During the processing part, I noticed a few very small bubbles escaping from around the seal. Is this normal, due to the heat compressing the gas and forcing it to escape, or does it indicate that the seal on my jar isn't good? If the seal is bad, can I put the whole she-bang in another jar and try again? I'd hate to waste these beauties.
Thanks for your help!
-
Just made a thai-ish curry with scallops in a coconut milk, serrano, basil, & lemongrass sauce.
I adore coconut milk - I get the lite version as I usually cannot tell the difference. -
I've never made a caramel sauce that involved adding the cream up front. I'm guessing your sauce was grainy because the sugar & water didn't have a chance to form a syrup before the cream was added.
Adding the cream after the sugar syrup is hot and avoiding the spatters is the fun part anyway!
-
I adore liverwurst - it's unfortunate that it gets such a bad rap.
I like it on a slice of sourdough with swiss, under the broiler for a couple of minutes to soften the wurst and grill the cheese. Heaven.
Boar's Head makes a nice smoked liverwurst that's a good standard.
-
I'm a savory cheesecake fan. Sweet cheesecake is usually too rich for me, but I do like it if there is a bit of ricotta in it to keep it lighter in texture, or something unusual to balance the taste (like a sweet potato cheesecake). (ETA that a bourbon cheesecake with a salt nut crust might do the trick nicely!)
I ate at Emeril's and had a lobster cheesecake that was out of this world. I can't believe I missed a savory cheesecake at Jacques Imo's! (I'll just have to return, then!)
Also made a green chile cheesecake with a papaya salsa topping for a southwestern gathering that was a real hit (although it did have a blue cornmeal crust that I don't think I would repeat, blue crust is a little weird).
-
gariotin, I'm glad you posted, because I've been meaning to ask... why is Trader Joe's so cheap? Isn't it owned by the same company as Aldi? I've never considered Aldi to be a bastion of good grocery products.
A TJ's just opened in my neighborhood in Phoenix. It's presently a mob scene, and therefore virtually impossible to get a decent selection of produce (no jalapenos? in Arizona?). What I did get went bad quickly.
OTOH, the frozen fish and shrimp have been really great, and the cheese selection looked good as well. The service was very friendly too, particularly in managing the mob chaos. However, I'm not sure if I'm ready to switch from my current AJ's/Safeway shopping combination. Of course, AJ's is also owned by Basha's, and I wouldn't step foot in one of those, so I admit to some hypocrisy!
I'm just really missing Treasure Island from Chicago. I adored that store.
-
It's not a stem, it's an arrow! Cupid's arrow. Just for her. Yep.
Nice lookin' pie.
-
I'll second the Fluff, and add: Nutella.
Chunky PB, Fluff, and Nutella on soft white bread
-
Too much caffeine without enough water and/or food to absorb it. I can drink several cans of Diet Coke, but if I don't drink any water, or do it on an empty stomach, guaranteed migraine.
Very unhappily for me - an increasing migraine cause is red wine. I can have a small glass with food, but any more than that is doom. I've had to learn to appreciate whites and rosés a little more.
Weird migraine cure: a few sips of real Coke, Doritos, Advil on an empty stomach. There's something in those Doritos preservatives and truckloads of sodium that works like a charm. Pepsi doesn't work at all.
-
Marionberry butter
I didn't realize he made butter! Does it have crack in it?
Why do you think I like it so much?
-
Fran's Chocolates makes these wonderful dark chocolates with caramel centers, and a little coarse salt sprinkled on top. Heavenly.
-
I'm a traditionalist as well:
Buttermilk bread
Skippy Super Chunk
Marionberry butter
A sprinkling of unsalted chopped peanuts is a nice garnish
Glass of milk
Ahh.
I've never been able to eat creamy peanut butter. My grandmother used to make these horrible white bread-margarine-creamy PB sandwiches and they smelled revolting.
-
oooh - I just made myself one of those Beans Blueberry Smash cocktails. Mighty nice! Mine was not nearly as pretty (i.e. no picture), but tasty and refreshing as all get-out.
-
I like Citadelle gin - enough juniper to stand up to a tonic, but not enough that it would turn me off.
Also like Tanq Ten, but it is perilous to order in a bar - what if they don't hear the "Ten" and just give me plain old Tanq? I don't want to be shouting after the bartender... "Ten! Ten!". That's why Sapphire is just so much easier.
-
Because I was taking pictures of my caipirinha for the cachaca thread, I also took one of my lovely caramel-colored tequila-pineapple-piloncillo-vanilla bean infusion that's brewin':
I had a sneak taste and added more pineapple... but it was goooood. I'm trying to be patient for another week.
-
I saw some key limes at the grocery tonight, so I made:
Made with...
- 4 little key limes (next time I would probably use 5 or 6)
- 2 tbsp superfine sugar
- 1/3 cup cachaca (still on my Ypioca)
- crushed ice (for the water effect CooksQuest was describing)
I must say that the key limes are, in fact, KEY! This was much closer to a caipirinha as I have had them in Brasil than any other caipirinha I've made using regular-old-limes. Using the superfine sugar as CooksQuest suggested definitely smoothed out the drink as well - 2 tbsp is a lot less than I had been adding in previous caipirinha attempts.
Huzzah!
- 4 little key limes (next time I would probably use 5 or 6)
Making Limoncello
in Spirits & Cocktails
Posted
Katie, your recipe also inspired me to make my first batch of not only limoncello but "orangecello" as well. They're about done infusing, and should be ready for the simple syrup treatment in a couple of days. I can't wait!