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onehsancare

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    Pictorial: General Tso's Chicken

    in China: Cooking & Baking

    Posted

    Fushia Dunlop just came out with a book on Hunan cuisne, the Revloutionary cookbook or something like that.  She has 2 versions of general Tso's Chicken.  One that is "authentic" and one that is "american/westernized".  I had to order mine from the UK, since it's not released to the US until Feb '07

    How are the two recipes different, both from each other, and from Ah Leung's version?

    chiffon cake

    in Pastry & Baking

    Posted

    I use RLB's recipe for lemon chiffon, reducing the water by 2 T. and increasing the lemon juice by the same amount. I double the amount of zest. I bake it in my angelfood cake pan, because I like how the feet let me invert it to cool.

    I torte the cake, then fill it with Pierre Herme's lemon cream.

    I make a lemon whipped cream (just using lemon extract instead of vanilla); sometimes I add some sour cream, too, then cover the cake with it. (Sometimes I make a pool of lemon cream around the center hole.)

    Very yummy, very easy, full of compliments.

    My husband has begun complaining about washing the pans, though--I washed them yesterday and they really are a pain, even after hours of soaking in hot soapy water. Any hints on washing?

    cupcake paper cups in BLACK

    in Kitchen Consumer

    Posted

    WOW!! What a wonderful response! Thanks, everybody. I've forwarded the laser-cut ones to the bride, so we'll see if they meet her vision.

    I hadn't found the Australian ones--they're great colors, but the really dark one is green, not black. Still, a site worth keeping!

    I found New York Cake, and though they had liners I hadn't seen elsewhere, no plain black.

    I'm still on the hunt!

    Absurdly, stupidly basic cooking questions (Part 2)

    in Food Traditions & Culture

    Posted

    Just a quick note about cutting mangos: the skin contains a compound related to the stuff that makes you itch in poison ivy.

    A thousand years ago, we honeymooned on Kauai, where we discovered fresh mangos and ate quite a few. We didn't have a kitchen, so we were slicing the mangos open and eating them off the skin. I came home with a huge rash around my mouth that my (really, very loving!) family still laughs about. I wasn't laughing. :raz:

    Santa Fe Restaurant recs

    in Southwest & Western States: Dining

    Posted

    Or, do both: a few ideas off the top of your head, and a reminder about searching. Sometimes it's hard to think of what the title of a thread might be.

    I didn't start using the search function frequently until I found that the "Search" on the top of the screen is much more useful than the "Site Search" option. Other thoughts: I always choose to have the results by Post, not by Thread--that way, you don't have to scroll through 200 posts to find the one that references your target. Also useful, sometimes, is searching for posts by specific members about their areas of expertise:

    +restaurant +"santa fe" and Ludja (in the member box)

    Going to Santa Fe for the first time in October myself, for a conference.

    Olive Garden

    in New York: Dining

    Posted

    When I hear of a friend travelling, even on business, my first question is, "Where are you going to eat?" I love to research the different options, and then when I'm the traveller, I'm not hit with the 7:30 pm gotta-get-some-fuel blues--I have a reservation at x, which was recommended to me by my friends on eGullet.

    But food is just not that important to most people. We see people at OG with wasted money, calories, and opportunity--they see themselves as getting a night out, not having to cook, eating ethnic (!). I'm just grateful they're not at x, making the line go out the door!

    And Give Us This Day Our Daily....

    in Food Traditions & Culture

    Posted

    Do you know how this got started? 

    I'm pretty sure it started during my brief flirtation with the South Beach Diet. I think peppers were essentially "free"--I love the flavor, they're very filling, and they don't count much in terms of calories or the dreaded carbohydrates!

    (I know that South Beach is where the thought of having a daily breakfast vegetable came from!)

    And Give Us This Day Our Daily....

    in Food Traditions & Culture

    Posted

    Fresh bell peppers, red, yellow, and orange. Every day. During the week, three at breakfast, three at lunch. (I eat at my desk.) Other elements of the meals vary, but not the peppers. (Thank goodness for Costco!)

    Sweet, crunchy, juicy, good for me . . . I just don't get tired of them.

    (Now, my hands and feet are yellow, but that's a price I'm willing to pay.)

    Baking 101

    in Pastry & Baking

    Posted

    A chiffon cake will collapse on itself if it cools rightside-up. Most of the chiffon cake recipes I have call for a tube pan, which has "feet" to lift the pan above the counter, or which you can hang upside down on a bottle.

    I don't always want a hole in my cake, though, but still want my cake to cool upside-down. After taking a round cake pan out of the oven, I put six or eight toothpicks around the edge, then stand it upside-down on the toothpicks. That way, the cake itself, or most of it, is suspended above the counter.

    I'd like to find toothpicks that are 4" long, though--the 3" are a little short. I've tried cutting wooden skewers in half, but that didn't work for me. (They weren't perfectly even, and they ended up skewing until both the cake pan fell and the sides of the cake were damaged by skewer-tracks.) :sad:

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