cakewalk

Currants are a particular type of dried grape. They're different than the "other" currants, which usually are not dried. That's the gist of the thread that was mentioned above.

That is true. (I remember that thread.) But sultanas are called sultanas whether they are dried or fresh. Same with currants. Grapes/raisins fit the plum/prune example. Craisins are just a marketing name, they are otherwise known as ... dried cranberries. Edit: not really sure about sultanas and currants when they're not dried, now that I think about it. It actually is something new: one item (grapes, of different sorts) that get different names only when dried? Don't know.

Raisins, currants, and sultanas count as one. Yes, yes, I know all about it. I still think they count as one. Next we'll hear craisins!

I always found it interesting (mildly, anyway) that prunes have their own name. Dried figs are called dried figs. Dried apples are called dried apples. Etc. I don't think there's any other fruit that gets a name change like that. I love 'em no matter what they're called, but I the Sunsweet prunes have become so slimy that I can't stand them. What do they spray on them? I think the TJ prunes are better.

It's just called coarse salt ("gahss") in Israel. I guess the name is different because you'd be hard pressed to find meat in Israel that hasn't already been through the kashering process, so there's no point in calling it kosher salt. I always salt pasta water, but I don't measure. Always works out well. I use Diamond Crystal, it's what I remember from childhood. My father was a butcher and sometimes he'd bring home meat that still needed to be soaked and salted. It was always Diamond Crystal, some habits never die.

Yes, you are right. It is exactly the same.

Oh definitely. The first time I made puff pastry I think I looked at every single YouTube video on the subject, and it helped immensely. Same with strudel dough. The visuals are extremely important. But this is for method more than it is for recipes.

They always make me think of the puppet Lambchop. (You know, Lambchop and Charlie Horse? Shari Lewis? I might be dating myself here.)

(Psssst. It was a joke.)

Hey, seafood and dairy together isn't kosher either.

I don't think the YouTube issue is the same as the bakery shop issue. I don't think anyone expects a bakery to say whether or not everything (or anything) in their shop is from an original recipe, and if it isn't, to explicitly state where it's from. I don't think such an expectation even exists. A bakery is not a website, and even if money is made in each instance, I don't think the item being sold is the same. I really see no point of comparison here. Websites and YouTube clips are not selling physical items. They're imparting (and sometimes selling) information and instruction. The question of whether or not that information is original is very different from the question of whether or not your cake is your own invention. I think these are two different, and incomparable, questions.

There seems to be a lot of different stuff going on here. Does she make no mention at all about whose recipe she is using? That is very bad. I don't know about its legal status, but it is very bad for more reasons than the obvious one about giving credit where it is due. The internet in general, and, (IMO) You Tube in particular, are phenomenal sources of information. The blogs and videos that I learn the most from are the ones that give credit to their sources. It's done not only to give credit where it's due, but because it furthers the viewers' learning capabilities. That recipe you're making is from Alice Medrich? Gee, I never heard of Alice Medrich, I want to find out more about her. And so on. The individual recipes are not really the thing. The brilliance here is people's willingness to share the scope of their knowledge. Obviously not everyone does that. But I think if someone is just looking for a recipe, I'm not sure it will matter very much if that person knows who created the recipe. But if someone is looking to learn more, they will get tired on their own of the lack of full information, and will seek it elsewhere. I'm not sure if this really answers the issue you're raising, but I do think it's a different perspective on why crediting a source is so important. It is so much more than just giving the nod to the originator of a recipe or an idea or whatever. It is a matter of giving your readers or viewers a greater opportunity to pursue things on their own. I think not giving that type of credit is more than illegal, it is terribly selfish and ungenerous. Those are terrible (and sadly prevalent) qualities, but they're not illegal. BTW - I'd also very much like to know who you are referring to. (No pressure, of course!!)

I've seen those, and have so far kept my temptation to buy one at bay. My main beef with those pans: there's no removable bottom. And the corners are rounded instead of squared. Okay, so that's two beefs, but they're connected. I line the bottom of my Pullman pan with baking paper before I bake, otherwise I don't think the cake would ever come out!

Interesting, because I never heard of serving angel food cake with the narrower side on top until recently. I don't have photos of angel food cakes that I've made (I didn't start photographing things until recently), and most things I found on the internet showed the narrower side up, or showed slices where it was difficult to tell which side was up. But also, most narrow-side-up cakes were frosted. If you're frosting an angel food cake, it makes no sense to keep the wider side on top. (I would never even consider frosting an angel food cake.) Anyway, I thought this was interesting. She also mentions the upside-down thing. http://pastrieslikeapro.com/2016/05/angel-food-cakes/#more-3262 She says, "I serve mine right side up, but I have seen it mostly upside down."

I don't think there is a "supposed to" on this one. I usually serve it so that the top (when it is in the pan) remains the top when it is out of the pan. But I'd suggest that you place whichever end looks more attractive at the top. They're pretty when they're inverted because then they have sort of a bell shape, but I never inverted them. A few years ago I started baking angel food cakes in my Pullman loaf pan, and that put an end to the problem!

I think the filling looks great!

Interesting idea. Great location. I will be around there tomorrow morning, if I have the time I'll stop in. But my secret is that although I love to bake and eat cookies of just about any variety, I hate raw cookie dough. Awful texture. Never understood why people go so crazy over it.

Totally agree. (Even to the number of years ) We called them heroes (I grew up in the Bronx). I remember when I went away to college (upstate NY) my roommates mentioned something about getting subs, and I had no idea what they were talking about. What's a sub? I asked. The explanation was: a sandwich on a long Italian bread. Ah, a hero! We were finally speaking the same language. There was no mention of fillings whatsoever, the important factor was the bread. (Now there's a conversation I haven't thought about in many years, if ever. In fact, I can't even believe it came back to me.)

Never heard of Zoom, sorry, but that was a lovely post.

I see red peppers and green peppers as two completely different animals. Green peppers are vile, and they will bite you hard if you let them. Feh. But red peppers are much more docile. I like them, but I agree that they can overwhelm a dish. Green peppers simply ruin whatever they touch, and I will stay away from just about anything that has green peppers in the ingredients list.

Every year around November, when cranberries hit the market, I buy at least 10 bags to freeze so I will have them when cranberries are no longer around. Because I just love cranberries. So anywhere I stick my hand in my freezer I'm likely to come away with a bag of cranberries, which is what happened the other evening. I decided to bake a couple of cranberry walnut loaves, which are now in my freezer taking up decidedly more space than the original bag of cranberries. Last night I pulled out a couple of chicken legs, which I'll decide what to do with later this afternoon. I once had a recipe for something called Cranberry Chicken, I wonder where that went to?

The Frog Commissary Carrot Cake seems to carry the title of World's Best Carrot Cake: https://athomebysteveposes.wordpress.com/2010/05/16/commissary-carrot-cake-recipe/ I found this out years ago right here on eGullet, of course. There's a thread about it floating around somewhere. I made it once for an occasion and everyone raved about it, that's for sure. It's not my personal favorite only because I prefer a plain old carrot loaf, and I still use the old Moosewood recipe for that (although I use AP flour rather than whole wheat). Congratulations to your father-in-law! Not sure if this will work, but here's the link:

I have not yet read the entire article, but I thought this might be of interest here: http://www.motherjones.com/environment/2017/01/food-stamps-snap-soda-nyt

@ElainaA How is the shaping done? It looks somewhat like a brioche nanterre. Very nice looking bread.

This is very nice bread. I think it would be great with a hearty soup, which I now feel compelled to make. Or some cheeses. The two slices in the photo went down quite well smeared with a bit of buttah. It comes together very easily, the whole process takes less than three hours, and it's good. Many thanks for sharing the recipe.