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highchef

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  1. yes! roast, then simmer them down with a little oj, apple juice, cider...just something fruity and make a plum sauce. Great on pork ribs. google a recipe for a starter batch but I use whatever I have on hand to get a carmalized fruity viscus sauce that will stick on meat finishing up on the grill. star anise is a must and I always use ginger (fresh but dried will deliver as well) and whatever sugars I have on hand. have a mouli ?
  2. Very interesting. I would love to try the bread, and I totally understand your compulsion with it. If I can find the flour, I will try a loaf, am very curious to the taste.
  3. highchef

    Newspaper recipes

    thank you! It shut me out when I tried the recipe the first time and was looking on line...that was last year? but the taste made me want to do it right, so I carried on.
  4. highchef

    Newspaper recipes

    So good to know that it wasn't just me, thanks for that- I would definitely share my experience with WSJ, if allowed access- if just for other's education. I take it that no-one has corrected it on line either? even with all the comments? Sounds like lazy editing. On the bright side, now we know how to make it without the mess! Did they mention the excessive amount of almonds?
  5. highchef

    Courgette Muffins With Lemon

    thanks for that! I was wondering...
  6. highchef

    Newspaper recipes

    we're all used to the Wednesday/Sunday food sections of newspapers far and wide, national and local. I see corrections in the local or regional columns when called for, but there's never a way to critique the ones published on a national scale because the content is behind a paywall. I get the WSJ, but don't want to pay additional (I should get access to it all on line for free-the newspaper is not cheap) for their online edition. Very frustrating to try a recipe and have major problems with it and not be able to point out some serious issues. Specifically, the WSJ published a recipe from Dee Retalli, a pastry chef in London who's recipe is in the cookbook 'Rustic' by Jorge Fernandez and Rich Wells. I have made this cake 3 times. First time was a total runover disaster, which I should have foreseen. This cakes calls for a 10" springform or if you don't have that, a 10" cast iron skillet. I went for the latter because that is what I had. Almond mixtures tend to really smoke when they run over, just so you know. Tried again later with a deeper than normal 9 " springform. Happened again. Think it has to do with the 2 teaspoons of baking powder and quick activation in a 350º oven. Invested in a 10" springform for '3rd times a charm' try. I was successful, but not because I followed the directions, rather I became a little obsessed with making this work. Checked my oven, followed with the recipe and eyed it warily. It came up to the brim...and stayed. 45 minutes later it was supposed to be done but while it was beautiful, it was a bowl of jello in the center. It was also browning at an alarming rate- the almond flour again? So I placed a sheet of tinfoil over it (beautiful top crust) and turned the oven down to 325º and carefully watched and tested for almost another hour. That's a big time difference. I found the recipe on cooked.com - credited to the above authors and cookbook albeit in Euro style measures and temps. All seems the same, so what are the odds that the recipe was misprinted twice from 2 different media? All I can think of is somewhere down the line (in the cookbook itself?) the cook time and temp were off. The time on both reads 45 min. The recipe took at least 1hr and 45 minutes. methinks someone left out the hour... The temp. thing is a little more obvious. Celcius to farenheight 350ºF does not equal 180ºC, more like 176ºC. Over almost 2 hours, I think that could make the difference between cooked and burnt? Sooo, I turned it down when I saw how fast it was browning to 325. The cake stays in form while you pour the honey over it, then orange water, then 2(!!!) cups of sliced toasted almonds. I put 1 cup and there is no way another cup would have stayed on that cake. I cup settled up to almost an inch on a 10" cake... Has anyone else tried this recipe or have the cookbook? It's a wonderful cake if you correct the time and temp., But I'd be really curious to see if anyone followed it exactly as written with success?
  7. did not do sausage, but I have made hash with the potatoes and it is excellent, especially with the eggs poached on top and I think I may do that mañana and use 'fresh' potatoes for Easter dinner. I won't have enough tails for pie this time, as the survivors are going into crawfish cornbread-I mentioned it outloud, and now I'm obligated-but I need to do that next time. I think I could really do a mean pie and I have a great 'hand pie' dough recipe that I want to play with so thanks for the reminder! There were just enough leftovers to have some nice side dishes tomorrow, I am really looking forward to the moc choux, fried down with bacon...makes me happy. I guess I'm looking for something 'new' to do but maybe if it ain't broke, don't fix it. I've never had a crawfish sandwich- what'd she put on it?
  8. Since this is 'Crawfish Techniques' I won't start a new thread. Does anyone do anythiing special with the leftovers? The crawfish are great cold out of the fridge in a salad- my preferred way of eating them the next day (tomorrow as today is Good Friday), but what about the potatoes and corn? I made a big potato salad last year (Easter eggs) and it was really good- those things just soak up the seasoning! This year I'm gonna layer them with some cheese. (restart, sat.) Post boil I have plenty of potatoe's for the potatoes a gratin. should be interesting, so I'm going with the whole theme for Easter. Ham - with the potatoes, moc choux with the corn and crawfish cornbread dressing with the tails (I know..but we always cook too much as it rarely goes to waste). I would love to see what you guys do with your stuff, and since this is a recurring thing with us I have done a little research in the past- somewhere I found a LSU forum that addressed this. I didn't save it, but if I find it again I'll post the link. Happy Easter everyone! beautiful day!
  9. highchef

    Cabin cooking

    Do you happen to know the make of the fridge? I have noticed that the prices were high, even compared to their traditional counterparts, but I don't want to worry about it when the electricity goes out. Thanks
  10. highchef

    Cabin cooking

    Hey HungryChris! I googled your stove and found http://jennair.com/appliances/details/JGRP548WP That is an awesome stove. The rent house duel fuel is kitchenaid/whirlpool, and it might be a little cheaper (and smaller) than yours, but does not have 2 ovens, which I think I really like. The griddle in a cabin makes sense too...I may be talking myself into it, but I expect to use it a lot. I've decided that the kitchen appliances are the most important things in the house. I'm not a hunter, but I really like to cook so if they bring it in, I'll figure out what to do with it. That stove is flipping awesome. Thanks for sharing, I do not recall that stove when I was researching the renovation on the rental, but may have swiped right by it as too much for a rental. Hell, the one I put in there was too much for a rental, but my newly wed son was living there at the time so I splurged on the kitchen suite. thanks!
  11. highchef

    Cabin cooking

    I have a duel fuel in a rent house, it has a down vent as well. that might be a good alternative IF I can make it work on propane, and compared to the wood/pellet/propane stove I was looking at, may well be cheaper when I put shipping cost from Maine in there...those I can order and have shipped to pick up. At first I didn't look at that as an alternative because they are not cheap, but now they are looking cheaper all the time. I may give whirlpool a call and check up on that. I can always bake in the fireplace I guess...I can bake on a campfire so the cast iron needs to come out again and get to the cabin. Mine does not have a double oven, as I said it is a Whirlpool...what brand is yours? a small oven for when it's just us could be really useful. Thanks. you did not worry about refrigeration? or did you go propane with that too? I suspect the cabin will be used more for vacations in a few years if we are ever able to retire, but right now it functions mostly for the hunters. I am ok with the "atmosphere", but to spend any real quality time up there I need an oven, fridge and cook top (or range). enough with ice chest and campstoves outside! Thanks!
  12. highchef

    Cabin cooking

    Wow! I had no idea there were so many multi fueled options out there. There is one that uses wood, pellets and propane! Very, very interesting. And I thank you!
  13. highchef

    Cabin cooking

    I am looking into all of the above, thank you for all of you expert advice, and please keep me in mind if you see a stove I could use, never hurts to have another resource.
  14. highchef

    Cabin cooking

    Thank you. I doubt any plows will come down our road, but I worry about the blowing up issue. And yes, Sometimes I think some people around will have exactly what they need to blow up the place. I love the ideal of self sufficiency, but some of those guys up there are well armed to the point that you need to keep it in mind.
  15. highchef

    Cabin cooking

    I have never had a gas range, and I bake a lot....will need to delve into that aspect. It gets hot up there too, so I am going to put in some "hotel" units for the bedrooms, and we have plenty of wood for the fireplace to heat the house if elect. Goes out. That said, a kitchen stove that will warm the house as well could be very useful. I camp cook a lot, so propane burners with a wood stove may be feasible. I was thinking of the AGA, my cousins have one the rescued from a convent and it's wonderful in Ireland, but I worry about heat it generates ongoing. Ireland is cool all year, so not an issue there, but Arkansas can be extreme cold or extreme heat so I am not sure about using it in the summer. We arn't going to rent it out, so there are some summer weeks involved. I actually use a wood stove here when it's really cold, but haven't tried cooking with it, has a griddle top so it's useful as a burner, but have no idea how I would bake with it. It is a yotul, and not designed for cooking I think. When installing a propane tank, do you think it should be buried? It would take a backhoe, but if it is safer buried, then it would be best to have in done when we install the tank. Maybe I have seen too many blow em up movies where someone shoots at the gas tank, and no one up there worries about stuff like that, but deer huntin next door makes me nervous of Strauss bullets. I know we will have some propane, if just for the fridge and a a cooktop, but worry about an actual oven. Was also thinking if we go propane heat/cooling we would have a large tank and a need to have some sort of barrier for it (like underground)! I'll check out the Rayburn stoves, thanks for allo the help!
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