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janeer

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Everything posted by janeer

  1. I don't refrigerate anything on the list except cules and melon, and those only because I like them a little cold. I also don't refrigerate a fair number of cooked foods, unless I have leftovers.
  2. A co-worker who was into making candies gave me this identical recipe in the early '70s. It is obviously a favorite. I use a lot of dried fruit and nuts, especially around the holidays, for baking breads, cakes, and pies. One of my all-time prized recipes is this one for apricot chutney. Everyone loves it, and it is a versatile year-round staple in my house (make a good batch, freeze some, and keep some in the refrigerator. Bring to room temp. A great gift, too.
  3. My friend makes the best dinner rolls I have ever had and she insists you have to use Crisco, not butter, or they will be ruined.
  4. Thanks, Anna, for the link. Somehow I missed that conversation. How would you compare the rolls you link to in the other thread to an American dinner roll, texture- wise?
  5. No offense, Shelby. Just picked it because it's landlocked. A real fish-fry to me means pulled right out of the ocean and into the fryer
  6. janeer

    Salt Cod Diary

    Don 't know that place, wonder if it is new, but description sounds amazing. Chave's has great homemade chorizo too and large selection of Breads and epwines. If you do go to Fall River ( it's actually an easy trip down 24) try to time it for an early pilgrimage to Sam's on Flint Street for warm lamejun and turnovers from this old Lebanese family bakery. Better than Watertown. Sat is a good day but get there early!
  7. I'm pretty expert at both of those. If you are about to die or go to prison or be banished to Kansas, let me know and I will come cook for you
  8. janeer

    Salt Cod Diary

    Linda, Chave's market in Fall River used to sell Norwegian salt cod with skin. Very expensive. You could call them.
  9. And I thought I owned every worthy preserving book. Just ordered this; thanks!And wish there WERE "eatable", not just readable, fonts.
  10. After well-tested and thoroughly edited/proofed recipes, I think trim and binding are very important. For some reason I do not like oversize cookbooks--I suppose I do not like my cookbooks really being coffee table books. Clean, functional page design and eatable fonts. Photos are nice, but totally secondary.
  11. Thanks, Anna. Being from PA Dutch lines, I love potato breads. This looks like a good bread for "messy" sandwiches and toast. I have the book, and will try it.
  12. How do you like this bread, Anna?
  13. janeer

    Pimento Cheese

    I too do a version of this recipe, and agree with everything else Shelby says below. I will post a version using red poblanos when I get to the computer...
  14. That is a lot of corn syrup, although still not sure of proportions. Normally I would sub 1 to 1, but you might try half and half. I would use grade B or C to get good maple flavor.
  15. How much corn syrup in your current recipe.
  16. I too find the overnight white bland. I like the poolish better. Pretty loaf, though
  17. janeer

    eG Cook-Off #67: Apples

    Terrific, David, and of course I am a HUGE fan of lard
  18. I am not as familiar with Memphis, but do recommend asking/ searching on Chowhound too
  19. In Nashville, there is the Nashville Farmers Market, rather large, lots of Southern pork, beans and peas of all sorts, sorghum, full fat milk (from Kentucky), local products, some shops and restaurants around a kind of food court. I used to like to go on Saturday. There is good barbecue to be had between Memphis and Nashville--some of the best of it outside city limits of both towns (although Martin's in Nashville is good). I used to like the biscuits at Loveless Cafe in Nashville, but since their famous biscuit baker died a few years ago, not sure they are the same. Hot chicken (Prince's) another local specialty, and Nashville's "meat and threes" are a real throwback (Arnold's the most famous, but there are several).
  20. The Bee's Knees (and it was) from the PDT. Very refreshing in our 104F heat. For some reason I can't insert the pic.
  21. I am from the source. This pic shows the texture of a true NY cheesecake. And here is the closest I have ever come to duplicating the true European style cheesecake, complete with pastry crust, from a great Jewish/central European place, like the famous (down the street from me growing up) Claremont Diner cheesecake. It is well worth your time and effort. Most people today substitute Zwieback crumbs for the pastry, but try it like this just once, if not always.
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