janeer
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Posts posted by janeer
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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.
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I think there is a thread on this?
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I love eating dried fruit as-is, and I also like fruitcake. But, my favorite application is this recipe for Apricot Confections. You can make and store them for a month, so, they are great to just have around the house in case of unexpected guests. They are also great for holidays because you can get one item for your cookie platter out of the way super-early. They contain coconut, but, even people who don't like coconut seem to like them. I have made them vegan by subbing coconut cream for the SCM. Someday soon, I am going to try substituting ground nuts, a soft type like pecans or walnuts for the coconut.
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.
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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.
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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?
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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
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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!Thanks for the suggestion. I did a quick search for it and stumbled across another option in Fall River: Portugalia Marketplace, a retail outlet of a Portuguese importing company. The Boston Globe did a brief write-up, which I missed: Portuguese specialties fill a former mill in Fall River
It sounds like they sell everything Portuguese, which is exciting enough. But this: "a room devoted entirely to salt cod, a staple of Portuguese cuisine; every portion of the fish is available — loins, faces, cheeks, and the chewy tongue" has me dreaming of a field trip (Fall River is about an hour south of Boston, for those not from these parts). When I go, I'll report back for sure.
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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 youPlain and simple for me....
Fish Fry AKA Fish and Chips w/accompaniments.
Plain NY Cheesecake
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Linda, Chave's market in Fall River used to sell Norwegian salt cod with skin. Very expensive. You could call them.
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And I thought I owned every worthy preserving book. Just ordered this; thanks!I agree, some of my favorite cookbooks have zero photos.
If the writing is really good one can easily envision the final product.
Helen Witty's "Fancy Pantry" is the type of book I'm talking about...very inspiring.
And wish there WERE "eatable", not just readable, fonts.
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I suppose this falls under book size and handling: good binding! Publishers need to remember to spend money on the binding so that the book stays open as necessary and can take the abuse that a useful cookbook must survive.
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.
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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.It is a flavourful loaf with a somewhat more sturdy crumb than found in white sandwich bread. Toasts beautifully. It will go into my regular rotation but of course depends on having about three large russet potatoes on hand for two loaves. I don't keep potatoes on hand but buy them as needed so this will likely limit the number of times I make this bread. I would not attempt it without a stand mixer and it definitely stretched the limits of my compact Bosch. I might attempt a half recipe next time.
Here's the crumb.
Edited to add photograph.
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How do you like this bread, Anna?Two loaves of rustic potato bread from Baking with Julia.
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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...
Here it is.
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I dunno, but it makes me want to make a pie out of funnelcake.
Funny, I first "saw" this as funnel cake as well.
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Can you by any chance post a photo?
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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...HATE store bought. Too mushy....no flavor. Just no.
My tried and true recipe comes from a cookbook called Screen Doors And Sweet Tea by Martha Hall Foose.
Ingredients include: Homemade mayo, sage, lemon juice, dry mustard, cayenne pepper, freshly shredded Colby cheese, freshly shredded sharp Cheddar cheese, pimientos, s and p, and a few dashes of hot pepper sauce. Oh and some Worcestershire.
I need to make some now
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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.
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How much corn syrup in your current recipe.
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I too find the overnight white bland. I like the poolish better. Pretty loaf, though
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Terrific, David, and of course I am a HUGE fan of lard
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I am not as familiar with Memphis, but do recommend asking/ searching on Chowhound too
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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).
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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.
Florence Meat Market & Newport Steak
in New York: Cooking & Baking
Posted
Here we are nearly 20 years on, and Florence is closing. My sister used to leave on W 4th in the 60s/70s and we used to go there. As a carnivore, I bemoan the loss of real butchers. I used ot say when I went to Europe, “I’d marry him for the meat.”