cakewalk
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Posts posted by cakewalk
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8 hours ago, scubadoo97 said:
Thanks for the trivia. Art was good but age has taken its toll on his sweet voice yet he did great all things considered. Small intimate theater was a nice venue
He is actually a cousin of a friend of mine, Both Art and Louis Perlman. The boys from the Bronx
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.
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^ That Batali-Cinnamon Roll piece is very good. Thanks for posting it @Shalmanese.
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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.
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16 hours ago, Paul Bacino said:
This was more a 10 am bite:
Cranberry Clafoutis with Ricotta and chip IceCream
I dont bake alot--but when i do i bake---i do it with Cranberries
" Mis Amigos "
That looks incredible. Please tell me about that clafoutis. I usually don't like clafoutis because I find it too "milky," but that doesn't look milky at all. And my love for fresh cranberries is well documented. (My freezer is currently filled with them.) I want to jump up and make that right now.
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Yeast bread. Bread flour, whole wheat, spelt and some pumpernickel. Very good flavor.
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I bought something similar a while ago. I haven't used it yet. (Maybe tomorrow.) Yours comes in a very nice tin.
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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.
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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.
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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.
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21 minutes ago, Cronker said:
Old German "multi-tool"
Oh, Chef of da Future ... can it core a apple?
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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.)
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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.)
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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.
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4 minutes ago, gfweb said:
Thanks.
What's BBA?
Bread Baker's Apprentice
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I'm making a linzertorte for tonight and was wondering about schlag. I Googled "mit schlag" and this thread popped up. It was such a pleasure to read!
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22 hours ago, shain said:
This is my favorite tahini - Al Karwan, seems to be rather costly on Amazon. Al Arz is also quite nice, but more expensive. Achva tahini is sold for a better price, it's very common is Israel, and quite OK.
Interesting. I don't remember Al Karwan from when I lived in Israel. A while ago I saw it in a store here in NY (Kalustyan's) for much less money than Amazon, which is surprising because Kalustyan's is generally very expensive. But I was suspicious of that bright blue container! For whatever reason, it just made a bad impression. However, with your recommendation I will buy it next time I see it. Can't judge a book by its cover.
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3 hours ago, shain said:
In Israel (and as far as I know also the surrounding countries), hummus is not "creatively" flavored.
Oh bless your heart for saying that. I was going to, but I'm sure it will go over much better coming from you, even though we're both coming from the same place.
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So, @mm84321, did you make the pomegranate curd? How did it turn out? What did you use? Did it retain its color? Inquiring minds want to know! Thanks.
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For the front-desk staff in my building. (With a coating of powdered sugar.) Rich pastry dough (from Carole Walter) with a chocolate and pecan filling.
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It is happening again ...
So far: lemon ginger cookies with lemon buttercream; Maida Heatter's spicy ginger biscotti, the biggest PITA to make I've come across in a long time, but they really are very good.
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I don't understand the relevance of the Pioneer Woman's fabulous wealth, or her husband's pedigree, or what all-around wonderful people they all are. Posters above were responding to the way she relates to food on her show or on her blog. If you like the way she relates to food, then bully for you. But the rest of it? Sort of a non-sequitur.
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Sometimes recipes can be so weird: "5 dozen (one 11-ounce package) Hershey’s Kisses, foil removed"
No. Leave the foil on. Really.
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Copper is a color.
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1 hour ago, David Ross said:
One that has been grating on me recently is The Pioneer Woman.
I hate her. I didn't even know she had a TV show. I hate her website. Given the episode you described, I hope I never come across that show by chance. I find her revolting in the same sort of way I always found Paula Deen revolting.
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Dinner 2018
in Cooking
Posted
That's a nice looking loaf, Shain. Can you share the recipe?