highchef
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Ok, I’m going to mix some pulp into a sweet jalapeño relish I put up. Am not holding much hope for the result, but we shall see. Gonna wait for the batch on the sill to get soft. Will share. Would do serranos as recommended, but did not put any up this year.
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On 10/15/2021 at 6:56 PM, TdeV said:
Persimmon pulp and vanilla ice cream. Or whole cream (DH's favourite).
That seems to be the fav here…why go to the trouble of making pudding if it’s going to taste the same! I’ve frozen them and eaten them with a spoon. Good in the summer.
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On 10/15/2021 at 6:36 PM, sartoric said:
I made a persimmon and chilli jam once. It was rather yummy with cheese and crackers.
What kind of chilies? I’ve made jam with them in the past, but might as well just stick a knife in one and spread it straight up.
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Persimmon tree puts out like crazy this time every year. I have downloaded hundreds of persimmon recipes and scoured hundreds of old cookbooks but the recipes tend to be pretty much the same. Pudding, cake, cookies etc. with the same fall spices. Kinda like pumpkin…
even ‘The Flavor Bible’ notes that no matter what you do with persimmon, they will always taste like persimmon pudding. I’ve got lots of pulp put up and I’m determined to find something new to change things up.any ideas are welcome. According to the Bible, a few things I’ve not tried are Chile peppers, brandy, grapes and caramel. I have tried a salad with kumquats (a recommended pairing) and put pecans in a pudding. The regular suspects just prove the point that they tend to all just taste like persimmon something…syrup, orange, cinnamon, allspice, ginger etc.
would love to mix up with the serranos I have, but no clue how. The pulp is soft, will not hold a shape like the firmer types.
ideas anyone? -
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!?
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If I find another, I’ll let you know. After my last search, I figured I must be the only person who has one!
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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. -
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...
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On 4/4/2010 at 8:23 PM, Chris Amirault said:
Got a guest coming for a working dinner tomorrow and so I made a batch of red beans and rice tonight using some hocks I smoked and froze and a bit of leftover homemade tasso. Anyone else getting this classic on their table lately?
late to this, but I also put tasso down in my redbeans.
On 2/6/2007 at 12:32 PM, Mayhaw Man said:Al Copeland Enterprises makes all of the stuff for Popeyes, and most for Church's, until 2029. It was part of his settlement when he sold everything after blowing the deal when he bought Church's Chicken.
The products-spices, wet mixes, dry mixes (think biscuit mix) are made at Diversified Seasonings in Covington, LA in a huge plant that was completed just before the hurricane.
Al is, well, a piece of work. His story is here, in case you are interested. He's unapologetically flamboyant but a seriously good businessman. I've known him, somewhat, for a very long time. I used to make beer for him, in fact, when Copeland's was serving house branded beer.
I also heard, years ago from a lady who worked there that they used ham base as well.
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On 4/29/2019 at 11:16 AM, Nancy in Pátzcuaro said:
As a child in Florida I grew up salting watermelon and cantaloupe. I don't remember when I stopped doing that--probably when my family moved to Colorado and we didn't eat melons as often as before. That, and the fact that no one in Colorado salted their melons. Is this a Southern thing?
Nancy in Pátzcuaro
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!
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8 hours ago, jmacnaughtan said:
I could be wrong here, but it sounds like there may be a distinction between using salt as a seasoning to balance sweetness and salt as a distinct flavouring. While I frequently use salt to balance out white chocolate with strawberries, I'd certainly hesitate before pairing the fruit with a salted butter caramel.
In fact, I'd probably avoid pairing that with most fruit.
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)
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4 minutes ago, teonzo said:
If you look close there are a lot of inconsistencies: pairings suggested under one ingredient but not under the other; pairings in normal font under one ingredient and in big bold under the other; so on. Another example is the pairing lychee + raspberry + rose, the foundation of the Ispahan by Pierre Hermé: it's considered the best pairing in pastry of the last 30 years, so a cookbook writer should know about it, but you don't find those couples in big bold font.
Editing that kind of book must be a nightmare, not just for the single task, but because there are miriads of things to cross check. It's pretty human to slip errors in that huge volume of work. Besides that, pairings are subjective, so they are faulty by nature. Such a book should be seen as source for inspiration, not as a real bible to follow blindly. I'm not a big fan of the Page + Dornenburg couple, the thing I really can't stand is their continuous search for a formula for creativity. But I can only admire them for having the idea of putting out "Culinary Artistry" and starting the research for written pairings.
Teo
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.
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17 minutes ago, teonzo said:
Just checked, it's under the pistachio section, not under the strawberry section.
Teo
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.
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14 minutes ago, teonzo said:
Another weird thing in The Flavor Bible is that they say to avoid pistachios and strawberries. That's one of my favourite combos, it's widely used by tons of pastry chefs (see Montebello by Pierre Hermé).
I missed that.
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5 minutes ago, Tri2Cook said:
I have no idea what the reason would be. But something I just learned while sitting here reading this while I eat some good quality strawberry ice cream in the attempt to get my freezer cleared out as much as possible and drink a cup of coffee because it's not really warm enough for ice cream here today... for me personally, strawberry and coffee seems to be a combination I might want to consider avoiding in the future. Considering all the other ingredients in the ice cream are coffee friendly, I'm blaming the strawberries for the odd taste overlap I'm getting. But it could just be me.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!
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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?
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4 hours ago, gfweb said:
I have often added a dab of dijon mustard to an apple based sauce for pork loin. It doesn't taste mustardy...just a deeper flavor.
I can see the mustard and pork. IDK, this mix of sage and cinnamon might bring the same result. I hope so.
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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.
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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-
Thank you for looking that up, I appreciate it.
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I was born and raised in the south, but my parents are from Boston. Cheddar cheese was a must for them. I love it with ice cream too, but have moved more toward cheddar as I get older for less calories. Maybe that's why this recipe struck a chord with me- I think mom and dad would have loved it. I just don't know what to do about the sage.
Agree the WSJ article is a good one. The recipes seem concise and well written (down to psi almost!) and I am anxious to try the cranberry. I'll make both crusts and we'll have the cranberry for Thursday and some variant of apple- will definitely do the cheese crust but maybe leave out the sage unless I get inspired.
Happy Thanksgiving everyone, and thanks for replying.
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This weekend edition (Nov. 17-18, 2018) of the Wall St. Journal has a wonderful article by Lisa Ludwinski of Sister Pie in Detroit. I love how it's written with so much respect for her teammates and obvious love for both her coworkers and customers. I am going to try the cranberry for Thanksgiving, but want to use up some apples I have too and am intrigued with her version- aged gouda grated and added to crust and sage rubbed into the sugar in the filling. Unfortunately, while there is a recipe for the cranberry pie, there is not one for the apple beyond the above mentioned tweaks. Sage is not listed as having an affinity for apples in 'The Flavor Bible' but apple is listed (not boldface) under sage. Cheese and sage share an affinity (although aged gouda isn't one listed...) so I am trying to figure out what other flavors might be added. I'm not seeing the traditional cinnamon here. I'm thinking honey and lemon (or orange?), but feel like it needs a spice- dried ginger? I'm doing the crust today which I think is brilliant even if I leave the sage off the sugar, but am curious as to how to make that filling so that it compliments the sage. Any ideas?
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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 ?
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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.
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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.
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Persimmons
in Cooking
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I don’t see it in gumbo. Maybe in a bisquit dough as a side. That’s a thought.