MelissaH
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Posts posted by MelissaH
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15 minutes ago, Anna N said:
I am waiting here for a procedure and I’m thinking the perhaps we could arrange for the next board meeting of the hospital to have a tray given to each member of the board! Wonder what that might accomplish.
Anna, I think that's a terrific idea. At the very least, you could express your dismay about ALL THE PLASTIC. And the waste from the sealed cups of water, which seem to be completely unnecessary. I would think they'd be concerned about waste, and you could point out that bringing in packaged but inedible food is creating lots, of both the solid and financial variety.
Bonus points if you could arrange for their meal to be served as the food is offered to patients.
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1 hour ago, BeeZee said:
I pulled a crown off couple of months ago eating red Swedish fish. It was loose, apparently. I have prominent tori (those bony parts which stick into the recessed area under the tongue) and although my dentist is a woman with fairly small hands, I often wind up swollen and bruised (visible on the outside) after having any crown repairs. I'm also resistant to Novicaine (as is my Dad) so I get a LOT of shots, which doesn't help the bruising issue. The only thing I eat after is yogurt, anything too liquid tends to dribble out of my mouth.
If yogurt works, one thing you might consider is getting something packaged in tubes, and throwing them in the freezer. That way you get the yogurt but also the cold. The two brands of yogurt in tubes that we like best are Stonyfield Farms and Siggi's.
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4 hours ago, gfweb said:
Son of Lidia, ex partner of Batali.
But yeah, I read his book years ago and he seems like a creep.
I also read his book. I'm curious what he might want to add or change, during this #MeToo era.
That said, he obviously knows how to run restaurants, although I'd like to know how he's doing sans Batali.
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4 minutes ago, pastrygirl said:
Oh, maybe, I'd never heard of that, always fun to learn about different types of sweets ...
https://en.wikipedia.org/wiki/Tablet_(confectionery)
https://www.thespruceeats.com/traditional-home-made-scottish-tablet-435825
Even if it's softer than fudge I would think all that sugar would inhibit mold growth ... already way more than 50% sugar by weight then you cook most of the liquid off 🤔
The tablet I ate in Scotland earlier this summer was much harder than fudge.
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Anna, please get out of there before they starve you to death! Even ignoring all the plastic packaging (and the packaged water, which is absolutely egregious), this looks to qualify as cruel and unusual treatment. They really expect people to get better when they have to (not) eat that stuff???
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2 hours ago, pastrygirl said:
No experience, but I thought fudge lasted forever. What are your tablets? Not solid chocolate bars?
Is the tablet @SchiehallionHandmade mentioned perhaps the Scottish tablet candy, which is basically milk and sugar and sugar and sugar?
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33 minutes ago, blue_dolphin said:
I had the same thing today except that I baked the eggplant slices instead of frying
Which way did you prefer? Or, is the baked at least acceptable?
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17 hours ago, dtremit said:
My other recent experiment was Detroit-style pizza (the Pepperoni Deluxe) from Reinhart’s “Perfect Pan Pizza.” His technique is frankly a pain in the rear — several folds spaced ~15 minutes apart followed by a 12+ hour chill, then four rounds of dimpling 20 minutes apart and a ~5 hour rise in the pan. I ended up baking the dough a couple of days late because I hadn’t read the times in the recipe right and didn’t want to serve dinner at midnight.
But the result transported me to the Downriver Italian bakery my grandfather used to get most of our bread from. Really on point, flavor wise. I used his suggestion of Muenster in place of locally unobtainable brick cheese and really couldn’t tell the difference.
Made his bacon and potato focaccia with the leftover dough, which was a bit past its prime by then. That one needs more tweaking — way too much herb oil as written (I cut it in half and it was still a bit excessive), and it needs a source of acid; the bites I ate with some roasted cherry tomatoes were *way* better.
Still, looking forward to playing with more of these recipes, particularly with summer produce.
I haven't tried Reinhart's recipe for Detroit pizza yet, but the one on Serious Eats was relatively easy and (we thought) quite tasty. A friend from Ohio imported the brick cheese for us!
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5 hours ago, rotuts said:
later two hits for the Team :
went to Wagmans early this AM
went up stairs to the Meat Dept. BMt is downstairs in the Fz , in a section called " Meatless "
the brioche buns were fresh. walked by the Fish section , the ammonia odors were impressive !
LTM on the burgers , once they thaw. no bacon. why sacrifice fine bacon ?
Wow, I guess bad things happen when you get too far away from Rochester? I've NEVER smelled any hint of ammonia in a central or western NY Wegmans fish counter. And if I did, I'd be sending an email to the company asking what's up.
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23 hours ago, blue_dolphin said:
Another one from Batch Cocktails, All She Wrote by Jeremy Simpson when he was at Bestia in Los Angeles. The batch recipe from the book is available online here and is one of the "Drinks that Keep" and are recommended for aging.
I made a batch of these for a gathering back in June and have been enjoying the leftovers since then. In honor of the last glass, I assembled the ingredients for this group photo.
This is strongly flavored enough to sip slowly but relatively low in alcohol. The suggested garnish is a pinch of salt and I found it to pull the flavors together nicely.
That sounds like something @Anna N and @Kerry Beal should consider sealing away at the end of their next Manitoulin trip, if it's specifically supposed to age well!
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On 8/5/2019 at 8:55 PM, KennethT said:
I've used this recipe before, and it's great. I always have a supply on hand in the refrigerator...
Another vote for the Woks of Life chili oil. We made a jar to use in their recipe for spicy lamb noodles like the ones from Xian Famous Foods, but find ourselves using it in so many other things now that we have it on hand.
On 8/7/2019 at 2:35 AM, liuzhou said:To be honest, I think the OP is going to have to contact the restaurant and ask. There are so many chilli sauces in Chinese cuisine and many places make their own. Literally thousands. We could guess forever, but...haystacks and needles.
That was going to be my suggestion. Don't hesitate to let them know that you're writing from far away!
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Mind. Blown.
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1 hour ago, ElsieD said:
In a quick look at that menu, I thought the first letter was a big swoopy capital cursive L, which would make the restaurant Liver's, and I wondered what all the seafood was doing there.
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22 hours ago, Kerry Beal said:
It's Haweater Weekend starting tomorrow - crapload of people on the island. Police are brought from away in the interest of ongoing community/police harmony. Our police go to other communities on their special long weekends to police there. There will be a huge PowWow in Wiki this weekend as well. I'm working ER most of the weekend. Might prove interesting!
Do they always bring you out especially for Haweater Weekend?
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57 minutes ago, paulraphael said:
With some products that will sit around longer (like commercial sorbets ... if you're selling pints to grocery stores) health codes may require that the fruit be pasteurized.
Home irradiation unit? 😁
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2 hours ago, Jim D. said:
Hadn't thought of the alien stuff in fruit. Now I can't even eat a strawberry without fear?
Had to look up rotavap. So yet another piece of expensive equipment required to make chocolates!
@Chocolot pointed out to me a couple of workshops ago that mold on freeze-dried strawberries could be an issue.
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Whole wheat Texas toast is just as wrong as raisins, or bananas.
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1 minute ago, kayb said:
I have upwards of 3,000 books in my Kindle library, probably 500 of them cookbooks. My problem is that once I buy them, then disappear into the depths of the archive, as I see no way, other than by author, to separate Kindle collections into categories. Is there such a creature? If there is, I can see where it'd increase my use of my ebooks exponentially. As it is, I tend to buy them, read them, and then lose them in the depths.
I must go back in this thread and see how to copy recipes into copy me that, which I have and use a good bit.
My Kindle Paperwhite and the iPad app both allow me to put my Kindle books into collections. You can sort each book into multiple collections. That helps somewhat, and you can do batch sorting from the Amazon website (under Account and Lists, choose My Digital Items, or something like that). Spend a little time thinking about how you want to organize your collections before you start.
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2 hours ago, Jim D. said:
With these ideas I can't helping thinking about the possibility of using such a thickened fruit purée in a bonbon filling--the holy grail of including fresh fruit taste without the huge amount of sugar and usually long cooking time required for a pâte de fruit. It would depend, of course, on how much water these starches bind, but I can't believe it would be enough to lower the free water activity sufficiently.
Depending on your fruit and its source, I'd also be concerned about the various types of bugs that can live in or on fruit: bacteria, mold and other fungi, and the like. I know they can't grow if they don't have enough water available, but sometimes you can't see how much is already there before you start.
Anyhoo, as a chemist, my first thought would be to throw your fruit puree on a rotavap to suck off some of the water. No clue whether that would solve the bulk of your issue or not.
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2 hours ago, andiesenji said:
I've had some semolina flour in my big freezer for a year as well as some white whole wheat (King Arthur) and have used up much of my bread flour, so decided to use these as I have a recipe that makes great bread for sandwiches, for TOASTING and can be baked in the bread machine (1/2 the batch), in loaf pans or as Vienna loaves. It can be baked in baguettes but as it has a medium fine crumb, one loses the real advantage of this bread which is as a sandwich bread.
Semolina Bread for Bread Machine
Mine is a 3 pound Machine
2 Cups Water
1/4 Cup Oil
2 Cups Semolina flour
3 Cups White Whole Wheat Flour
1/3 Cup Milk Powder, whole milk
3 TBS Diastatic Malt
3 TBS Sugar
1 TBS Salt Bread Salt
1 1/4 tsp Instant Yeast
Use White Bread setting.
Place Water and Oil in the Machine Pan.
Add the two flours
Allow to mix and knead through FIRST mix and knead process of the cycle.
Turn machine off to end cycle. Set timer for 40 minutes (autolyse)
Add remaining ingredients.
Select White Bread setting Push START!
Check your machine for the cycle times. Set timer for Last KNEAD - in my machine it shows 1:55 time remaining.
Remove dough from pan, REMOVE THE BEATERS!
Divide dough approximately in half. Place half in an oiled plastic bag and store in refrigerator.
Reshape remaining dough so top is smooth and replace in pan.
Close the top and allow to finish final RISE AND BAKE.
At end of Bake cycle, remove pan from machine and invert on cooling rack.
If the dough does not release after a minute, turn the wing-like things on the bottom, which should allow the loaf
to release.
This looks really good. Got a guess on how you'd substitute liquid milk for the dry milk powder and some or all of the water?
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1 hour ago, Jim D. said:
Just looked that up, didn't realize brown sugar was acidic previously. It seems so sweet. Once my peaches are thoroughly ripe, I'll give it a try with just a few of them.
Yup. It makes a huge difference in cookies, of course, since baking soda needs a source of acid to react with. Brown sugar is one common source of acid in cookie recipes. I don't know how much acidity is enough to mess with gelling, but it's probably easier to try it than to measure it.
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16 hours ago, Alex said:
Most of the folks I tend to buy from are there only on Saturday, so I haven't been to that market in a couple of years and can't speak to its current Friday status, but from what I remember, there was still a good number of produce and other vendors. Many GR'ers head out of town for the weekend while others prefer to not deal with the Saturday crowds.
And some of us prefer to venture into the city during the week!
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2 hours ago, Kerry Beal said:
Only one way to find out!
The one thing I'd wonder about is whether the acidity of brown sugar would cause any issues.
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On 7/25/2019 at 6:00 PM, dtremit said:
Honestly, it's the one thing I don't like cooking in the IP -- I've never gotten them to come out as well. I think it's the lack of reduction in the broth.
If they're going into a chili or something I don't care, but for bean salads and the like I've gone back to the oven.
@rancho_gordo suggests that if you cook your beans in a pressure cooker, after you release the pressure, let the beans continue to cook with the pot open for 20 minutes. We do this with great success.
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Outside the Brown Bag - Taking my Kitchen Toys to Work
in Food Traditions & Culture
Posted
As we all know, the most important people to feed and otherwise make happy are the custodians and secretaries, as they're the ones who make things happen for you.