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viva

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    The make-your-own vanilla extract experiment

    in Cooking

    Posted

    To prevent curdling, mix the extract with a teaspoon or so of simple syrup (everyone should have some on hand anyway), then add it to the milk or cream. 

    When making eggy things with milk, note that in most recipes, one is instructed to add the vanilla or other flavorings to the Eggs or Egg yolks, mix well, then add the milk.  There are strong proteins in the egg yolks that keeps the alcohol in the extracts from reacting with the milk. 

    Try putting a drop of any kind of liquor (easier to see with the dark-colored ones) and see what happens. 

    One of my ex-husbands often drank "Highalnd moose milk" and it always looked awful when the scotch was poured into the milk.

    As always Andie, you're on it. Thanks! And, you're right about the egg + vanilla, then milk order - I've always done it but never really realized why.

    PatW - mine has been sitting around for about 6-7 months now, and it's good stuff. The first several months there was a lot of weirdness about the smell or a bite of the alcohol that really worked itself out later. My advice is to put it in the deep recesses of your cabinet where you won't see it, forget about it, and make it a pleasant surprise this summer sometime!

    The make-your-own vanilla extract experiment

    in Cooking

    Posted · Edited by viva (log)

    Good - glad to know I'm not the only with oil. Great idea to wick it with a swab!

    Next question: does your extract curdle milk or cream? Mine does. I suppose that's the alcohol. (I remember the cementmixer shots we used to do in college!)

    If this is common, is there a solution? I really love the flavor of my extract but vanilla and milk go together a little too often for me to ignore the curdling.

    KFC or Popeyes?

    in Ready to Eat

    Posted

    Available where I am now:  Bojangles Cajun Chicken Biscuit

    Fond memories of chicken chains past:  Harold's Chicken Shack chain (Chicago, South Side)

    :wub:

    Harold's is still here, isn't it? I swear I just ate there sometime last year. Can't imagine they are all closed.

    Oh no - I'm sure all of those Harold's Shacks are still open and doing a brisk business - I'm just sadly not in Chicago any more to enjoy them.

    The make-your-own vanilla extract experiment

    in Cooking

    Posted

    Anyone have a few drops of thick brown oil floating on top of their extract when they pour it out?

    Mine (madagascar with bourbon, by the way) has been sitting in the back of the cupboard for about 4-5 months now, and has a very vanilla-y scent and taste, the brown oil is only annoying in that it is visually unappealing.

    Was awesome sauteed in with some apples, sugar, and butter the other day.

    frying with Lard? healthy?

    in Cooking

    Posted

    I use lard quite frequently for cooking - simply because I bought a 10 lb tub of it to do confit with, and had a lot left over! I love it. I find I don't need much because the flavor it adds is so rich.

    As for pie crust - I personally prefer a half-lard/half-butter crust - lard for flakiness, butter for flavor! Yum.

    Vinegar: Varieties and Use

    in Kitchen Consumer

    Posted

    The thing that few people seem to consider is drinking vinegar.

    I don't mean drinking it straight, but try diluting some with water or club soda (I always have a soda siphon filled and ready to go because I use it a lot and also in baking some quick breads).

    A dollop of one of the fruit syrups, added to one of the "fruity" or milder vinegars - even a good apple cider vinegar - then charged with soda water, makes a great drink.

    Consider that the Roman army routinely drank diluted vinegar because it was safer than water when they were on the march and we all know how successful they were!!

    A friend who visited several Balsamic producers around Modena a few years ago, was treated to "sipping" Balsamic that was served in the tiny liquer glasses that are pretty much useless for anything else. (The glasses I mean..)

    He brought me a bottle of very old Balsamic that was obviously intended for export because it includes a little booklet printed in both English and Italian.

    I finally opened it during the holidays last year and it has extraordinary flavor.  I transferred some to a little bottle with a dropper - meant for flavored extracts - and use a few drops at a time.  I have to confess that a couple of drops have ended up on my tongue..........

    That's a neat idea. I made a blackberry vinegar with the summer blackberries, and I bet that would taste great with club soda.

    Freezing Apple Pie

    in Pastry & Baking

    Posted

    Pies with dairy in the filling do not freeze well, but I've done fruit and nut pies of all kinds. You can really get a jump on your thanksgiving baking by making ahead. I did all my pies in October last year which saved a huge amount of time.

    Dealing with Difficult/Finicky/Fussy/Picky eaters

    in Food Traditions & Culture

    Posted · Edited by viva (log)

    I just don't divulge what's in the recipe, unless there's an allergy/addiction or religious/ethical aversion to something.

    Case in point - an aunt who "hates" liquor in food...no aversion to liquor in a glass, just "hates" it in food. Lemme tell ya... she gobbled up my apple pie that had a good half cup of liquor in it, as well as the oxtail stew that had an entire bottle of red wine in it. "Oh, this is so good." Yes it is!

    But the sister who doesn't eat pork... I'll let her know if a pie crust has lard in it so she can eat something else. But I'll sure as hell still make the lard crust.

    Pickles--Cook-Off 32

    in Cooking

    Posted

    Cool - thanks ladies! Cabbages are starting to show up at the market, and I think it's high time I tried my hand at kraut.

    I'm also smack in the middle of collard heaven here in Raleigh, so I can see having a couple of comparative cabbage vs. collard batches going.

    Pickles--Cook-Off 32

    in Cooking

    Posted

    I've wanted to try sauerkraut (LOVE sauerkraut), but I've got a recipe from an old cooperative extension cookbook that's a little intimidating (there's a part with wooden sticks and cheesecloth that I just can't visualize to save my life). Anyone have a nice simple approach to sauerkraut?

    The dark and the light (chicken, that is)

    in Kitchen Consumer

    Posted

    This brings to mind that chapter (or section?) in Fast Food Nation entitled "Mr McDonald's Breasts" or something. Apparently, the chickens that they use to make McDonald's all-white meat nuggets have been bred to have the largest breasts possible.  :shock:

    This brings to my mind Canadian author (and national treasure) Margaret Atwood and her dystopic vision of engineered poultry in her book "Oryx and Crake". I can't find the quote and I lent my copy but here's the idea in her own words from this site:

    "ChickieNobs are chickens that only grow the most desirable chicken parts, for example drumsticks and breasts. They have no beak, eyes, or brain functions other than digestion, assimilation and growth."

    I highly recommend the book, it may be her best, and it is full of black humor regarding GMO's among other things.

    Excellent book, and kind of freakishly accurate as it relates to the chickens.

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