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highchef

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Everything posted by highchef

  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 popp
  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 t
  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 alw
  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...sal
  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.
  15. 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
  16. 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
  17. 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 ?
  18. 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.
  19. 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.
  20. 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?
  21. thanks for that! I was wondering...
  22. 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
  23. 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 fo
  24. 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
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