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highchef

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  1. If I find another, I’ll let you know. After my last search, I figured I must be the only person who has one! oh, Kerry! I think I know the problem! It’s a jello mold!?
  2. If I find another, I’ll let you know. After my last search, I figured I must be the only person who has one!
  3. I wonder if the Clear Oil is the same stuff Wilton sells. I’ll check it out, thanks! and btw, I have tried to find this pan for a friend who fell in love with him, but no luck! Even tracked down the general store in Fredericksburg but they had no idea...30 years , things change.
  4. I own this pan, which I bought 30 years ago in a general store in Fredericksburg Tx. It’s heavy cast aluminum. I love him, but I have issues every time I try to make a gingerbread in it. If the recipe isn’t dense enough, it falls apart at the arms and legs. If it rises and not pressed down, the head cracks at the neck. I have a tasty recipe, but can’t get it to work, and I’m thinking because it uses hot water it makes the cake too light. The grands like the lighter cake as opposed to the denser one, but I’m thinking there must be a trick to make this guy come out intact. Never once has it popped out intact. I can fix the head with a tie, but there must be a way, or another recipe that would be tasty and keep him intact. Any ideas? It will hold a bit less than a standard 9x13 pan, without going over. I spray the heck out of this pan, but I think it’s the recipe that needs to be changed out...
  5. late to this, but I also put tasso down in my redbeans. I also heard, years ago from a lady who worked there that they used ham base as well.
  6. My parents were from Boston, and although I was born and raised down here, the salting watermelon thing was not a thing until I was about 8 and at a friends house and they insisted I try it. I still salt my watermelon every once in a while...when I think of it!
  7. I am going to sprinkle a bit on a fresh berry (garden has ooodles) and see if I can taste why the 'avoid salt' label. I am curious that way. I would pair that salted butter caramel with apple or banana (bonafee pie)
  8. I have double cross referenced this book a hundred times and I've seen the inconsistencies you mention, but I still consider it a valuable reference...mostly for inspiration when I find myself with something unfamiliar. You are totally correct with the editing- it would be a nightmare, still I think they should use this as the core for something with an easier cross index (or just better cross checked) and split the food from the cuisines and the seasons.."Spring" is listed. Why? Seasons are listed under the individual flavors. If spring has a particular flavor, I'd say it was grass. I think I'll pick more strawberries tomorrow and throw some salt on them for the hell of it and see if I get a coffee reaction.
  9. Ha! pistachio's are listed compatible under strawberries..this book tends to lean to particular likes of the chefs that they are quoting per subject. I am not dissing this book, I use it all the time for ideas, but I think I should have been a cookbook editor.
  10. That's the kind of combination that I thought they were implying...like there was a chemical thing with the two items that was simply incompatible. l always add a pinch of salt to sweet things to kind of define the sweetness so I added the salt as a matter of course. It really didn't do anything to throw the flavor off so I was at a loss to explain the reason for it. Otherwise the 'Flavor Bible' is a great resource, just sometimes a little wonky? btw, I Blinged and googled and oddly all I found were 2 conversations about how strawberries served with salt and pepper were so refreshing. I am always finding these little cookbook mysteries!
  11. I was making a strawberry sauce for shortcake yesterday and just did some sugar, lemon, a of bit of vanilla with half the strawberries (quart) chopped and cooked for a couple of minutes and then added some cornstarch and the other half (sliced) of the berries and brought back briefly to a simmer then cooled. Before taking off the heat, I threw in a quarter teaspoon of salt...I considered balsamic but already had the lemon juice for acidity. Thinking to ramp it up, I consulted the Flavor Bible. No surprises with flavor combinations but a new category labeled "Avoid" with a single element...salt. Why? I tasted it and it was fine, not sweet enough so I added a little honey. Now it's perfect. But why would one avoid salt with strawberries?
  12. I can see the mustard and pork. IDK, this mix of sage and cinnamon might bring the same result. I hope so.
  13. Well, I have all I need to give it a shot. Will share results after I poll my tasters (but you know polls...) BUT I do not think I'll mention the sage. There's only one who would be able to identify it anyway. 2 tablespoons can be a lot of sage, and I still can't see it with cinnamon, but I've tried much stranger combinations that turned me into a believer. Life is short so I'll give it a go. I do like the cheese crust idea, may have to double that one.
  14. blue_dolphin, I can't get through the paywall- drives me nuts that I pay so much for that paper and can't access it via computer without paying more! I just googled apple pie-gouda-sage and got an article about her new (sept.) cookbook, and the recipe is there!!! Surprise! she does use cinnamon! Would never have thought. Here's the link- https://www.freep.com/story/life/food/recipes/2018/09/30/sister-pie-detroit-lisa-ludwinski-cookbook-recipes/1383199002/ Thank you for looking that up, I appreciate it.
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