MelissaH
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Posts posted by MelissaH
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And in NY, *no* wine in supermarkets at all! 😪
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@Shelby, how long does it take to get the guts and tenderloins out of a deer, as you posted the photos of doing earlier? What more still needs to get done, and how long does that take?
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20 hours ago, Smithy said:
Got any other ideas? You have a lot more savvy about this stuff than I do.
Not really, other than possibly purchasing an heirloom yogurt starter online. Or playing with the amount of starter and/or fermentation temperatures. And making sure that you reheat the milk you're using enough to kill off anything lurking, if it's been opened before you make it into yogurt.
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What was the original source of the starter for your homemade yogurt? Since they're alive, they can change based on their environment (think like sourdough starters). It might be that your culture has evolved to the point where you might be better off replacing it with a new starter.
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33 minutes ago, ElsieD said:
I am making a harvest grains loaf courtesy of KAF. I am using my Zo and plan on baking it in there as well but without the paddles. I would take those out when? After the kneading? Before the final, rise? It seems to me the blades are needed to punch the dough down which means I would remove the blades after the second punch down and before the second rise? The manual is not at all clear and neither is the recipe. Thanks for helping me.
I'd think you'd take them out before the final rise.
I know a lot of people who will actually remove the dough from their breadmaker at that point, and shape the dough in a regular loaf pan and bake it in their regular oven.
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1 hour ago, blue_dolphin said:
If I were shivering and wrapped in blankets like @heidih, I'm not sure I'd want one but I find them quite pleasant whenever it's over 85°F or so and I've noticed that kids seem to like them most anytime.
Edited to add that last year, I made some eggnog popsicles and I'm kinda looking forward to having those again over the holidays!
I actually quite enjoy wrapping myself in a blanket with a bowl of ice cream or an ice cream sandwich. When the thermostat is set at 62 ºF, things don't melt as fast as when the room is hot during the summer.
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I am looking at these popsicles when my area is under a winter storm warning, with 9 inches/22 cm of snow predicted before tomorrow morning. Are popsicles a year-round food for those of you who live in places where it doesn't snow?
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4 hours ago, Kerry Beal said:
lounge food - rather sad - swapped the latte for tea quickly
why don’t they wrap the bananas?
Because bananas aren't food and they're just there for show?
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9 hours ago, liuzhou said:
Talking about flower teas, here are a few of the dried flowers and other plant bits used to flavour teas, as stocked by my local supermarket. It isn't only Jasmine and Chrysanthemum!
Those are beautiful. Even if they don't taste like anything much, I bet it's fun to watch them unfurl, if you have a transparent teapot.
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On 11/1/2019 at 6:57 PM, Toliver said:
Definitely a Kindle single (only 45 recipes)...
"Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour" Kindle Edition $2.99US
Use the "Look Inside" feature to see the list of recipes.This is definitely NOT a Kindle Single. The hardback version was at my local indie bookstore a few months back.
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On 11/1/2019 at 6:33 PM, Toliver said:
Yes, the Trader Joe's Maple Leaf cookies are also in the shape of a leaf.
Oreo's version just look like pale Oreo's.
But I thought the TJ's maple cookies were a poor imitation of the Dare brand version, lacking significantly in maple flavor. Next time I'd go straight to the real thing.
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@Anna N, over on Serious Eats, Bravetart (Stella Parks) is an advocate of using coconut oil (either refined or virgin, depending on whether you want to taste coconut) 1:1 to replace shortening. It's always worked for me, and might be worth a gingersnap experiment.
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23 hours ago, Anna N said:
Nothing too challenging today but I was happy with the way they turned out and this recipe made a lot of cookies. These are snickerdoodles from the book Flour by Joanne Chang.
That has become my go-to snickerdoodle recipe.
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That is one gorgeous rooster.
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3 minutes ago, Kerry Beal said:
I believe you can buy meals in steerage.
If that's what I paid for, I think I'd do better off packing a cooler with my own lunch!
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Does VIA include meals as part of a regular service, is it limited to those riding in first class, or do you have to buy separately like you do on most airlines anymore?
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37 minutes ago, lemniscate said:
Looks like there's a Groupon deal. I've never used a Groupon anything so I'm not familiar with the process.
Article HERE.
Groupon link HERE.
To be honest, this is a fantastic deal. Also canceling a Costco membership is very, very easy if you are not satisfied. My advice is go for this deal, get the bennies and then test out Costco for your needs. I've been a member for decades and never once regretted it.
Highlights of deal here: (LOTS of stuff included, nice things)
Groupon is running a limited time offer for a Costco Gold Star membership. According to Groupon’s website, the package deal is valued at $148.98 when you take into account the membership fee and the additional goodies. If you buy a membership through Costco’s website, you can get a one-year Gold Star Costco membership for $60. So, what does this Groupon deal actually get you? Here’s what you get for the $60 Groupon Costco deal:
- A One-Year Costco Gold Star Membership. This includes a membership card for the Primary Cardholder and one additional Household Card for anyone over the age of 18 and living at the same address.
- A $20 Costco Shop Card. The gift card is valid towards any Costco purchase, including gas.
- Exclusive coupons for the following products (a $68.98 value) which vary depending on your Costco location
- Free Kirkland Signature Ultra Clean HE Laundry Detergent Pacs (a $17.99 value)
- Free Kirkland Signature Create-a-Size® Paper Towels (a $15.99 value)
- $10 off Fresh Meat. This includes beef, chicken, pork, or fish but excludes deli items.
- $25 off any order of $250+ on Costco.com
Thanks for the info. The shop card I'd use. The rest, not so much. Sounds like, at least for the way we shop, we're better off at Wegmans!
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Syracuse got a Costco a few years back, in a part of town I didn't frequent. I visited with once friends who had a membership (but have since moved across the country), because I was curious. At the time, I had a membership to BJs, one location of which was in a part of town I visit regularly; later that year, BJs raised their price on the kitty litter we use, which negated any savings so we let the membership drop.
Fast forward to now, and BJs sends me offers for a free 3-month membership every fall. I usually make the time to redeem the offer, and in the three months, I still rarely find anything that's either better or more economical for our family to buy, so I don't bother re-upping when the three months are up. But the other thing that's happened is that I picked up a once-a-week teaching gig, and driving home from there gets me very close to the Costco. But as I remember, Costco doesn't even let you in the door without a membership card, so I have no way to check it out and see how what it carries meshes with our current needs.
Which begs the question: Do those of you who are members ever get lure-a-friend deals? I'd still like to check it out, maybe try one of the famous rotisserie chickens, and see what all the fuss is.
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13 hours ago, pastrygirl said:
I solve this problem by simply not using the stuff ... but isn’t it odd that it’s been packed in barely functional glass bottles for so long? Why frustrate your customer, why not use a wide-mouth jar that can fit a spoon? Someone put it in a bottle and just expected everyone to struggle with it instead of finding a better vessel.
A wide-mouth bottle would be fine for home use, but a nightmare for restaurants, where people could eat off their spoon and then stick it into the ketchup bottle. Easier for them to have consistent packaging.
I myself like the squeeze bottles.
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21 hours ago, JoNorvelleWalker said:
If you can get a back issue subscription please let me know the cost. Depending on how expensive the subscription is it might be cheaper just to buy the interesting back issues. I could be wrong but I assume once you buy the issues they are yours to keep forever and ever. Or at least as forever as online is.
I might be more inclined to do so, if they made it easier to figure out from their website what the different kinds of memberships get you. As best as I can tell, a magazine subscription of either the paper or the electronic version only gets you access to the issues you subscribe to, and that includes electronic access to the recipes and reviews in your issues for 4 months after they come out. You can't get at anything older than that on line, but of course you own the magazines that you subscribed for. I think if you do an online membership, you get access to everything on the website, but only for the period that your membership is active. And you can do a subscription that's both magazine and website, to get the magazines (presumably permanently) and the website access to everything.
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12 minutes ago, JoNorvelleWalker said:
I could be wrong but I don't believe the iPad app subscription is the same thing as an online subscription. If you already have their digital subscription the iPad app is no extra charge. The iPad app by itself is about $19.99 per year, which includes six issues. Back issues are available for purchase at $6.99 each, going back to 2012. There is a search function as part of the app but I have not played with it.
As an aside, by paying Apple for the app you should not need a dummy email address. That was the consideration that tipped me over the edge. Also, there is a month free trial.
True, the iPad is not the same as an online subscription. But if an online subscription (with a dummy email address) is enough to get access to back issues, that might be enough to push me over the edge.
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On 9/6/2019 at 10:21 PM, JoNorvelleWalker said:
I thought it would never happen -- being that I am employed in a library -- but I just subscribed to Cook's Illustrated on the iPad app. I keep finding Cook's Illustrated content that I want to keep for reference and our Xerox* at work is no longer on maintenance contract. I had hoped access to back issues might be included in the subscription price, but somehow knowing CI I am not surprised.
For what it's worth the iPad app seems better formatted than the printed magazine.
*generic
Does an online subscription get you access to back issue articles and recipes? (Although I might need to make a special email address to use only for that purpose.)
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On 8/31/2019 at 8:59 PM, Anna N said:
I am scared that mine is reaching the end of it’s life. It’s becoming very difficult to get it to turn on. You have to push the button many many times before it gets the message.
My husband did a little research when ours went wonky and the buttons didn't do what they were supposed to, and was able to order and install a replacement control panel. That did the trick!
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On 8/28/2019 at 9:25 AM, Shelby said:
Everything in the garden this year is a bit later than normal. Thus, I didn't think that we would have many cucumbers. I was wrong. Wasn't planning on making any pickles this year because I have some left from last year. However, I had dill in the fridge, grape leaves in the field and cucumbers coming out of my ears. These should be ready in about 3 weeks.
My husband's family pickle recipe uses leaves from an unsprayed cherry tree.
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Santa's Spectactular Tonawanda Workshop
in Pastry & Baking
Posted
I think my invitation must've gotten lost in the mail! 😉
JUST KIDDING. Looks like you're going to have a great day there. And I'm going to have a great day here, first watching our university women's hockey team play their last game of 2019 and then playing my own game later tonight. And I assume I'll see you both in May at the chocolate workshop?