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janeer

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Everything posted by janeer

  1. Me, because my grandmother is no longer alive
  2. In addition to rye and English muffins, I love any fruited bread artisan bread toasted. I make a bread with glaceed red and green cherries and walnuts that I first had in a tea room in Victoria. BC in the 1970s that I just love. I just call it "Fruit Toast" and make it for Xmas.
  3. janeer

    Chowder queries

    You can keep any chowder at low heat for a few hours assuming they are made fresh every day. I do recommend adding cream at the last minute to milk chowders, and do not add thickener such as crackers. You could also use a 2-pot system, transferring a gallon at a time of base to a smaller pot and adding fish, with the expectation that it will be sold within the hour. It will be perfect.
  4. I make something different every year. I was alone and made myself Marcella Hazan's spaghetti with smothered onions, her garlic bread, and salad, in tribute. Rose champagne. It's on my blog.
  5. There was a story on NPR today on organic milk and Omega 3s that you might be interested in
  6. Cake Bible Southern Cakes Great Cakes (Carol Walter) Good Housekeeping Illustrated Desserts And a fave. Jim Fobel Old Fashioned Desserts
  7. janeer

    Thanksgiving Day Wines

    I always serve true American Zinfandel with the turkey
  8. As a lover of oven-browned potatoes with the pork roast, something i grew up on, I felt obligated to reply. Yes, the pork is not the same, although you can buy a heritage breed. I recommend par-boiling the potatoes before putting them in with the roast, and you can add some lard if needed. Since we cook pork at lower temps and shorter times than back in the day, you can also remove the pork and finish the potatoes at a higher heat while the pork rests.
  9. We must be from the same family :-). My Pa German grandmother was a fabulous cook and baker, I learned from watching her but have never quite replicated her yeasted coffee cake, although I've figured out the icing. Apparently my Scottish great grandmother made 7 pies every Saturday and danced on the table--that explains a lot...
  10. janeer

    Raw pie dough

    You should not have to blind bake for those pies. Make sure you are pre-heating. Do fruit pies at 375, your pecan at 350, and start your pumpkin at 425 then reduce to 350 after 15 min. Test your oven with a thermometer. Your fruit pies in a calibrated oven should take 40-45 min; cover crust edge with foil if starts to brown too much. Use glass pans if you can. No foil pans.
  11. I like Vanity Fair for paper, which is fine for family (me) lunch or daily supper,and I do also use a Viva paper towel on my own. But I love cloth napkins-- I have loads of them, mostly 100 per cent linen, in sizes from cocktail to 20" square, and I use them for company, holidays, and when i make myself a really nice dinner or just because i like nice things. Actually, I use the cocktail Napkins all the time. I send them out to the laundry. I have a few informal ones that are blends that I wash and sometimes press.
  12. not the open box sale I mentioned, but this sale email arrived today. Still high for Thermopens, but I used to have a timer like their new timestick and loved it, so that's a nice possibility. Could still be a further sale before Xmas.
  13. And not sure what it is about KY bourbons...dull? I will have to do a study so I can be more specific
  14. No.but ccan't remember. 2 words I think. Will check next time I am there
  15. I need to try others' recommendations but have to agree I am not a fan of the big KY brands. And I had a horrible and expensive Japanese whiskey a few weeks ago at a bar on Whiskey night.
  16. Grilled cheese and other grilled sandwiches or sandwiches on toast should be cit in triangles. Those on fresh bread, vertically in half.
  17. Not a chef's pan. Medium sauté as in chicken
  18. I'm no expert but I think Gentleman Jack is quite good. I spent 3 hideous years in Nashville and it was one local comfort
  19. I use pure peppermint oil, or infused peppermint leaves, for everything. No spearmint for me.
  20. I am going to NYC and we have decided to go out to dinner--but we are people who need turkey sandwiches, so I will still cook at least a fresh turkey breast, make some potato filling (usually, some leftovers go on the sandwiches), make some thousand island dressing, and will bring some jars of apricot chutney and cranberry chutney on the plane. BTW, the bread of choice is NY rye. We buy that, and the lettuce.
  21. I like those very thinSwedish cookies with the scalloped edges
  22. You can make a wonderful spread of Italian antipasti ahead and leave at room temp: a variety of marinated vegetables with different dressings, white bean salad, served with some Italian meats and cheeses. You can make one or two soups, put them in pitchers, and have little cups for people to pour them into-- no spoons. A room-temp tortilla espanol. If you can afford it, cold shrimp with pesto.Good bread.. Cookies. Refer to the late Marcella Hazan's books for ideas
  23. It's not cheap but I've had mine for mine for almost 30 yrs http://www.simplex-kettles.com/online-store/traditional-kettles/gas-mirror-chrome-finish-over-solid-copper-kettle-detail
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