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Everything posted by cakewalk

  1. This is the sort of thing that was right up Bravetart's alley: http://sweets.seriouseats.com/2012/01/bravetart-homemade-nilla-wafers.html I do miss that blog.
  2. Do you cook with a "360" vision?

    Of course we all break the rules. We're all so rugged and independent and individual around here! We would never play follow the leader, never. But rules become rules for a lot of different reasons. With food, I'd say it's because the food tastes good together. It does not mean that variations don't taste good as well. But classic parings don't come about by chance. I'm not particularly fond of dill, but you know what? It really does go well with salmon. On a thread about the NY Times Food Section, @Katie Meadow (at least I think it was you) used a perfect word to describe many of the recipes that have been appearing lately: concoctions. Things get thrown together and it's called "innovative," but really it is nothing of the sort. It's just a bunch of things thrown together. This doesn't mean you won't like it, and I think people should eat whatever they like. We can all easily put together a great dinner by just going through the things that are left in our refrigerators. But I think that is distinct from setting out to cook a dish or a menu. I think most of us do not put sriracha into our stuffing on Thanksgiving.
  3. They're more than that here (NYC), more like $3 each. The choice of flavors is much greater than anything I'd ever do, but still a ridiculous amount of money.
  4. I've often made Vanilla Dreams from King Arthur Flour, they're such good cookies, but I had never tried the Chocolate Dreams until now. They are very good. I made a half-recipe, which made a lot of cookies. Great flavor and texture, very easy to put together.
  5. They are really much easier than their reputation (and price) would have you believe.
  6. The Dish Towel

    So many uses for dish towels. But the truth is, I rarely - if ever - use them to dry dishes. I have a dishwasher, but since I'm a one-person household the only time I use it is when I have guests for a meal. Mostly I wash up by hand, and then I let the dishes dry in the dish rack and put them away later. The dish towel's main use is to dry my hands or to clean up spills, etc. while I'm cooking or preparing things in the kitchen. (Which is why they get so ugly, I suppose.) If I need space in the dish rack then I'll dry whatever is in there, but I'll always take out a new towel because I know the one already hanging in the kitchen has seen all sorts of muck. Do most people really use their dish towels to dry dishes?
  7. The buttercream had been in the freezer (it was leftover from a previous use), and I had some difficulty with defrosting, it was quite watery. But it worked out okay in the end, my friends and I will enjoy these macarons tomorrow. I already had a couple, even though they're not quite ready yet. But they're very good.
  8. Macarons. The shells are flavored with some lime rind. I'll fill them later with lemon buttercream.
  9. Yes, it does go back quite a while. IIRC, that particular McDonald's had been told by customers several times that their coffee was too hot. Apparently they ignored this. The woman who burned herself was, IMO, an eejit. I also seem to remember that there was an appeal, and although she won the original case she lost on appeal.
  10. The Dish Towel

    I also have tons of them, and I guess I don't throw them away, either. They end up scrunched at the back of the towel shelf, which is really one all-purpose shelf in the closet. The thing is they get stained and dirty and come out of the wash clean, but still stained. Not very appealing, but they are good cotton towels, so they're really fine, just ugly looking. But just think, if you hadn't kept all those towels, you wouldn't have had all that packing material.
  11. The Bread Topic (2016-)

    Pain Rustique from Thomas Keller's Bouchon Cookbook, except I made it as one large loaf rather than the two smaller ones he suggests.
  12. Dinner 2018 (Part 1)

    That's a nice looking loaf, Shain. Can you share the recipe?
  13. Lunch! What'd ya have? (2018)

    More trivia: my sister used to go out with Art Garfunkle's cousin, I think his name was Sandy. Looked like him, too. Tall, thin, blond afro. This is back in the late sixties, I guess. (We were the girls from the Bronx.) Sorry to interrupt lunch.
  14. Food funnies

    ^ That Batali-Cinnamon Roll piece is very good. Thanks for posting it @Shalmanese.
  15. Lunch! What'd ya have? (2018)

    I've tried many times, but I can't come to terms with the texture of injera. It is very spongy, and I just can't eat it. I first tried it when I lived in Israel after the Ethiopian population got settled and began to open restaurants. In my neighborhood in NY there are two Ethiopian restaurants within a block of each other, and I've tried them both. I love the food. It's a meat-intensive cuisine but they always have vegetarian stews as well, and I love the spice mixtures. But I just can't eat the bread. Definitely my loss.
  16. Breakfast! 2018

  17. The Bread Topic (2016-)

    Yeast bread. Bread flour, whole wheat, spelt and some pumpernickel. Very good flavor.
  18. Desirable Vintage Cookware

    I bought something similar a while ago. I haven't used it yet. (Maybe tomorrow.) Yours comes in a very nice tin.
  19. The Bread Topic (2016-)

    Bricks. Which is what you get when you impatiently decide your sourdough loaves have risen enough and can go into the oven already, dammit. They cannot.
  20. Desirable Vintage Cookware

    These are Anchor Hocking sandwich glass dinner plates. I think everyone in the United States had these plates at one time. They are from the 1950s and were also part of our Passover dishes, although now I use them for everyday use. I also have some juice glasses, a couple of small bowls, and a sugar bowl and creamer. At one time I had wanted to try to complete the set, but these dinner plates were selling on the internet for $90-$100 apiece, so that put an end to that. I have five or six of them, it will have to do. I love using them.
  21. Desirable Vintage Cookware

    These footed glass bowls have been in my family since at least the early 1950s. There used to be three of them, but one broke along the way. I doubt they have any value, but they hold so many memories. They were originally part of our Passover set of dishes, and I can remember my mother and even my grandmother mixing batter for "bubelas" (matzo meal pancakes) in them.
  22. Desirable Vintage Cookware

    Oh, Chef of da Future ... can it core a apple?
  23. Amish Food.

    I think Pennsylvania Dutch is a much broader designation than just the Amish, and it refers to food (or culture in its various aspects) that originated in Pennsylvania from various groups of German immigrants. The Amish are just one of those groups. But just because the food originated in a particular place doesn't mean it would lose its name if it spread elsewhere. (I've actually never heard the term Pennsylvania Amish Dutch in reference to food.)
  24. I remember that blue M&Ms got the same reaction. And I can maybe understand it in food, since there is no blue food. (Blueberries are not blue!) But the cobalt blue of that pan is beautiful, and I am half tempted to buy it for the color alone! (And it's a pan, it's not food.)
  25. Cardamom and/or saffron might be nice. And ginger. I'm interested in what you might bake. I can remember trying to bake loaf cakes with persimmon pulp a very long time ago. They were good, but there was no discernible persimmon flavor. It did add moisture and texture. I cannot remember what I did, it was too long ago and I was just winging it.