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Everything posted by janeer

  1. Nice. I make a double crust pie the same way I make apple, except for the thickener. Very August.
  2. Absolutely, freeze. I actually find freezing improves the flavor of most cookies.
  3. Never had the problem you're describing. Perhaps you are trying to do too large a batch--dough for 2-3 pizzas max--so I would use KA for more, or just do less. I do love the Cuisinart for small batches.
  4. The old link above appears to still work. http://www.malaysianfood.net/recipes/recipesatay.htm
  5. Wondering why you want to pressure can rather than freeze.
  6. So, a poached scrambled egg? Sounds pointless.
  7. Pray tell: an egg, with yolk and white intact, was expelled from an isi? That seems a good trick.
  8. This is a very old recipe used to dress fruit: 3 egg yolks 2 T sugar 1/4 tea salt (and a little white pepper if you want) 1/2 tea dry mustard 1/2 c cider vinegar 2 tea butter 1/2 c heavy cream Beat egg yolks with dry ingredients. Heat vinegar and butter; mix everything together in double boiler until thickened. Set aside to cool. Just before serving, whip the heavy cream and fold into the dressing.
  9. Indiana: who knew? morels and prawns?
  10. Remember Billi Bi?
  11. I used to make a cucumber ketchup all the time from Katherine Plagemann's wonderful book, Fine Preserving--a kind of puree of cucumber and onion, with celery seed and preserved with vinegar. It's great. I am sorry, but I am away and don't have my book handy, but maybe someone does. This is quick, easy, and great on burgers.
  12. Open box sale ($74) for Thermopen--I just bought one for a gift 2 wks ago for $96. I have bought open box before--they are exactly the same and new. http://thermoworks.com/products/thermapen/splashproof_thermapen_open_box_sale_july_2014.html?utm_source=Nl-2014July11&utm_medium=email&utm_term=ShopNow&utm_content=inbox&utm_campaign=July2014-Open-Box-cs
  13. I can't find it--but there was a good thread on this a few months ago. To repeat, I always liked Lenotre (Hermes too) and Roux Brothers. I don't think of the Bouchon Book, which is very pretty, as in the class you are looking for. Agree with Lisa on Friberg--and also the shortcomings of CIA.
  14. janeer

    4th of July

    May have overbeaten, but I suspect oven a little too hot.
  15. The rhubarb curd I linked above might work, or something like it.
  16. David, rhubarb is a vegetable! Here is a little article I wrote on rhubarb for Edible Rhody about 6 yrs ago. The season is pretty much over here for the local stuff. But I do (now, after resisting it all my life) love it, and here and here are some things I make with it besides the plain but perfect stewed.
  17. Nice. I do it like your mom
  18. I like fine stoneground , mostly white
  19. Yes, definitely wrapped in foil with a little olive oil or butter, s, and p. Sliced in flat packages or whole/halves, depending on size. I do tons of beets at a time in the oven, and leave them wrapped in foil in fridge til needed.
  20. I do find my fingernails to be highly efficient. A small trussing skewer with a loop works well, too. And I make a lot of cherry pies and jam. http://littlecomptonmornings.blogspot.com/search?q=cherry+pie
  21. Shrimp with sauce vert/green goddess is classic cold shrimp. Last night I served cold wild shrimp with a mayo-based sauce with mustard, grated orange zest, a little juice, tarragon, s, p, and a little sugar
  22. janeer

    The Terrine Topic

    Amazing as always. Looks perfect to me.
  23. If you don't know Mexico City, it is huge, chaotic, and difficult to get around, And wonderful. I recommend the Mercado San Juan, where chefs shop. I also recommend you take a tour or hire a guide, for efficiency and safety. You might try eatmexico, or other that hits several markets.
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