lperry

This is what I am afraid will happen. The biggest problem is that the vast majority of my cake recipes are from my Grandmothers and my Mom. I never paid attention how high they rise because I was told EXACTLY how to make the cake, and EXACTLY which pan(s) to use. I'm going to have to pay better attention.

All these pans are made by Nordicware, so there shouldn't be a problem with conversion. I do have a couple of German made molds that I had to fill with water. This is a good point. How close to the top do you fill the decorative pans? Another good point! I may need to experiment with many pans to effectively put the question to rest.

So in other words, what I really need is even more pans? I feel very enabled right now. Thanks !

I was in Homegoods today and they just got in a shipment of the different shaped bundt pans. I saw the Bavarian, the fleur de lis, the rose, and a couple of others. They were marked between $12 and $16 each. I am very tempted to buy one (or two, or three), however, all my recipes for bundt-style cakes are for the traditional twelve cup molds. All the pretty Nordicware molds are ten cup. I hate to put the extra batter in a mini loaf pan when the whole idea is to have a gorgeous molded cake. It's also about four pieces of cake that are lost. I'm fairly wary of fiddling with an old family recipe because, as we all know, certain cakes *must* be made every year or the universe will cease to exist. I'm sure there will be plenty of family flak coming my way just for using a different shape. If, in addition to that, the cake tastes "wrong," well, it's all over. So there you have it. The only thing standing between me and a couple of shiny, new pans is a good idea about what to do with two cups of cake batter. Any ideas? -L

I'm curious if that strategy helped the Super Fresh retain customers that might otherwise have moved to Whole Foods. With one right across the street I imagine they had to do more than stores that are driving distance from Whole Foods markets.

Another vote for roast whole and peel after.

Apart from recent events with liquids, the waste could easily be avoided. All you have to do is stop sneaking in the contraband.

But doesn't that trend mean that the "mainstream" shopper is demanding more? I shop neither store so I don't know if a Whole Foods shopper would consider Wal Mart's groceries.

Everything that might harbor pests (fruit or other plant material) gets incinerated. I don't know what happens to dairy or meat products.

Went to the Grand Mart today and found boxes labeled "Asian Pears" and others labeled "Korean Pears." Both types were very large (about 10 cm across), round like apples, with brown skins. The "Korean" pears had lighter brown skins with fewer lenticels on them, and they were $5.00 more for the box. Unfortunately, they didn't have the Korean pears loose like they did the Asian ones. I wanted to do a taste test, but I couldn't bring myself to buy two crates of pears! Does anyone have insight into the difference?

Well, that's the last time I grab the phone during a post! Apologies for the lack of link. I find interesting items here and there at the Giant closest to my house, although I tend to go there mainly in emergency situations. And these items often disappear after a while. I'm curious if anyone thinks that the mainstream big grocers are starting to try to compete with the Whole Foods type stores.

Can it be done? The author then proceeds to list "the best, making up a full day’s worth of irreproachably good food (though perhaps not your nutritionist’s first choices), beginning with breakfast." Do you agree with the choices? Will you be giving up the Whole Paycheck habit anytime soon?

I have not tried a Korean pear. Last year I bought pears from China - "Ya" was the variety listed on the box. The paper wrapping and cushioned sleeve were the clincher for me. If something is packaged so carefully, it MUST be wonderful. And they were. They had incredible flowery fragrance, great flavor, and were softly crisp. I'll keep an eye out for the Korean pears at the Super H.

I meant no offense in the title of the thread and I apologize if I have caused any - sometimes the space limits make for titles that gloss the nuances. Because I saw similar practices in two different cultural settings, I wasn't even sure exactly where to place the thread. I did notice the cutting ritual! And I don't think it's weird at all, I think it's wonderful that people show such appreciation for their food .

That's it exactly! It reminded me of how people enjoy and discuss wines. Ever since the first experience I've tried to appreciate fruit a little more.

A while back I dined at the home of a Korean friend. At the end of the meal, a single, beautiful, white peach was sliced into thin sections and shared among seven guests. The small pieces of fruit were eaten very slowly, savored with accompanying gestures and sounds of yumminess, and a great deal of commentary on the qualities of the fruit - texture, sweetness, etc. - followed from the Koreans in the group. I have since had two similar experiences, both with Japanese hosts. Since that time I've been thinking about how fruit appears in Asian meals. I have also been, perhaps, more interested than is polite in the shopping habits of people in my local Asian markets where I buy most of my produce. I often have picked out all my fruit for the week while others are still selecting that perfect, single specimen. So my question is whether the single piece of fruit phenomenon is a special occasion happening, or if it is commonplace. Is fruit rare? Expensive? Highly valued as a food item? Is it a gesture of generosity and time spent meeting the needs of the guest? Is the sharing important or is it the symbolism of the particular fruit? Is fruit also eaten in quantity as a snack food? And do attitudes differ between different countries? None of the above? OK, that's actually more than one question, but you get the idea. I'd appreciate any insight. Thanks -L

google images for confirmation ← Egad.

I can't tell you how it is done, but I can tell you that it is doable. I bought fresh cheeses from cheese makers in Caracas markets every week I was there, and they were fantastic. They kept everything out on their carts in the heat and humidity and we never had a problem with anything spoiling. Mmmmmmm. Cheese. -L

The Amish farmer's market in Charlotte Hall/St. Marys is winding into fall. Yesterday they had tomatoes, peppers, onions, sweet potatoes, watermelons, butternut and spaghetti squashes, honey, eggs, baked goods and preserves. -L Edited to say - I can't believe I forgot to mention the sweet corn!

Roasted tomatoes, eggplant, peppers, etc. I've got an old Toastmaster that pre-dates safety features. Love it!

Some of my friends have regular parties devoted to one drink. To avoid offending anyone, they make it clear that other beverages will be available, but for the most part, everyone ends up at least trying the "new" drink. So far my favorite was the Ramos Gin Fizz party. The hook was that you could burn off all the calories from the hors d'oeuvres by shaking the bejeezus out of your drink. I think the trick is to make it fun. -L

What a beautiful photograph, Natasha1270. Making homemade preserves can be addicting, so be ready with lots of jars and shelf space. Yesterday, I happened across a farm stand where they were selling half-bushel boxes of the last of this year's peaches. I couldn't resist! Two batches of peach are macerating in the fridge, one with lemon balm. I didn't have lemon verbena so I couldn't copy Ferber's recipe exactly, so I doubled the lemon balm. I still have quite a few peaches and I'm thinking of making the peach-pinot noir-cinnamon jam. Has anyone made this one? -L

This is a little out of town, but yesterday we stopped in Edinburg, VA. We were trying to find the Shenandoah winery from directions on a billboard and ended up going through the town first. There is a produce stand on the main street just about a half-mile east of I81 (exit 289), and they are selling local produce including tomatoes, the last of the peaches, the first of the apples, plums, squashes, pumpkins, etc. etc. I picked up a half bushel of gorgeous heirloom pink, yellow, and orange tomatoes for canning and a half bushel of excellent local peaches. If you are on a road trip, these guys are well worth a stop. -L

I realize it's out of the way for most people, but Ristorante Sarnelli in Orange Park, Florida has it. Rosaria Sarnelli herself will make your salad table side. It makes me want to go home for a visit!

Thanks for the advice, Andie. I have one pepper plant that I've kept over ten years, and another that is going on five now. I will admit to never fertilizing them. I do put Osmocote in the potting mix, but that's all they get. I may try it next spring. -L