lperry

I've made seven minute frosting more times than I can count, and I have found a couple of things will mess it up. First, make certain that the simmering water (I've never used "rapidly boiling") does not touch the bowl of the double boiler. Second, mix together the ingredients before you put them over the heat. The frosting should be cooked over the heat for the entire time. The texture will be a little different from batch to batch depending upon the humidity level in your kitchen, but even on the hottest days, it will still taste good, even if all you can get are soft peaks. Here's a link to a recipe that works. Scroll down to the frosting recipe.

I recently tried chocolate macaroons, and I'm in love. I've never made macaroons, and I have a question for the experts. The ones I buy at the bakery look as if they have been piped. Could I make them with a regular piping bag, or is the batter thick enough that I should use a cookie press?

Jackal10 beat her to it. Click.

There is a threshold pH of 4.6. If your food is more acidic, it can be water-bath canned. More basic (higher on the numeric scale), you have to pressure can to kill any botulism spores. Here's a Michigan site. The entries on acid and low-acid foods may be helpful.

I don't know what to tell you except I know that commercial canneries and packing plants have machinery that is not available for home use. Food safety is one thing if you are going to eat it yourself, but feeding it to others brings in an entirely different set of issues. You can always contact your local extension office and see what kind of information they have available. Here is an example page from the Missouri extension. It's from a Google search for preserving zucchini.

Which thing can you buy? The squash in olive oil? Edited because I can't type...

Nope. Zucchini is low acid, so you would have to pressure can, and I'm guessing that would result in jars full of mush. You would have to have enough acid for a pickle to do a fridge preserve, and I'm guessing "a bit" of lemon won't do it. There was also all that brouhaha about olive oil and garlic a few years back. I didn't follow it to it's conclusion, but you could probably find things online. Wow. That's really not helpful, is it? I wonder if freezing would work? And it may be worth trying them in a pressure canner - I just don't know how it might alter the texture.

I'm working at home today, and it is cold enough that I figured I would bake something to warm up the house. Good enough excuse as any, right? The Lenox biscotti are in the oven. I wish I had an upcoming event to make another cake.

I think that it is a matter of freshness. I love the peel as well, but I get my lemons off the tree instead of from the grocery, and I find that something is lost over time, much like with Satsuma mandarins. Meyer limoncello made from lemons fresh off the tree is also fantastic. I've been making Meyer lemon drops with the juice and the homemade limoncello. It's a nice way to showcase the complexity of the fruit.

If you Google the ISBN number, a few European sellers come up. They are usually happy to sell you the book as long as you are willing to pay shipping costs. Good luck!

I'm now looking at that picture of the peanut better shortbread, and I'm thinking that will be what I try next.

^What a beautiful cake! I'm envious of your new pan.

Are people still cooking from this book? I've just taken another DeMayo chocolate cake out of the oven. This one will be filled with peach/lemon balm preserves and frosted with a dark chocolate buttercream.

I also have a question. I usually cut bread that is hot or at least warm, and the two or three times I tried to cut it with a regular straight edge knife because the serrated was out of reach, it tore and crushed and made a mess. The serrated knife cuts warm, steamy bread beautifully. Are you getting clean cuts on hot bread?

^Have you tried Indian preparations? Channa masala is a classic that is really delicious. I use a recipe from a Madhur Jaffrey cookbook, but there are many out there on the net.

Anolon has lots of different lines. I have several pieces from the "Advanced Clad" line and I love them. I have a large stock type pot with a steamer insert (perfect for potatoes, tamales, artichokes etc.), a small two quart pot, a mid-size saucier (three or four quarts?), and a 10" skillet that has a second handle. Unless I have something like a soup going in a Le Creuset pot, one of these gets used nearly every time I cook. The heat transfer and evenness is great on my gas stove, the lids are tight, they are nicely designed, and I like the silicone handles because I am able to pick up the pans without remembering to grab the hot pad first. So for me, they are great. If you keep an eye out, you can find them at places like TJMaxx or Marshalls for very little money. You just have to be willing to sort through a lot of chaff.

Thank you for starting this topic. I love my Henckel chef's knife for things like winter squash and splitting melons, but I'd like something else for more delicate tasks. I'm curious to see what people recommend.

Google "ginger marmalade."

I've gone back to basics and have been starting my mornings with Fortnum and Mason Earl Grey. It seems more warming to me, and we're in serious need of warming right now.

I cook a pound of beans at a time, so I freeze beans quite often. If they are well-cooked going into the freezer, they turn into dips and spreads on the way out. If they are a bit shy of very soft, they will most likely be OK. I also have found that chickpeas are a little more forgiving than other beans when it comes to freezing.

I've been making 16 bean soup that turns out pretty gray. To fix it I use about a tablespoon of dark Indian paprika. Reddish looks so much more appetizing, although I guess it could lead to confusion about the flavor profile.

I feel like a lightweight here, but I've moved so much lately that I had to pare down to the basics. 47.

Bumping the topic to say thank you for this tip! I had a pomegranate and a vague memory of reading this thread, and a quick search made quick work of seeding it. Thanks!

I have made this Butternut Squash and Hazelnut Lasagne several times and it is both beautiful and delicious. Thanks for reminding me - I need to make it again soon!

I was a destitute graduate student for longer than I should have been, and with a very small food budget I managed to eat very well using the following guidelines. 1. Shop ethnic markets. This was suggested above, but is worth saying again. Two days ago, I went to the Grand Mart here and got a week's worth of produce for $10. And it's gorgeous, fresh stuff too. Staple foods like spices, rice, and beans will be much cheaper here as well. 2. Shop Big Lots. They have a couple of food aisles with higher end pastas and things like olives, preserves, and roasted red peppers for really low prices. 3. As was recommended above, shop the sales flyers and look for double and triple coupon days, which are becoming more and more common around here. I think the grocery stores are feeling the pinch as well. Best of luck to you. I hope that you end up needing none of our suggestions!