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Nancy in Pátzcuaro

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  1. Nancy in Pátzcuaro

    Can whipping cream be frozen?

    I made the cream scones last weekend but my results turned out differently from the photo. Instead of sitting up in nice wedges my scones turned into puddles. It seemed to me at the time that the batter needed more flour or less cream to get to the correct consistency. I thought the flavor was excellent, and I appreciate how much easier these are to make than traditional scones with butter and egg. So I'll try them again with more flour to make the batter stiffer. Any other ideas about where I went wrong? Nancy in Pátzcuaro
  2. Nancy in Pátzcuaro

    Gardening: (2016– )

    There's nothing quite as good as going out in the early evening to dig up a couple of russet potatoes from their (sandy) bed in the garden. Fresh, fluffy, completely unlike any baked potato I'd ever eaten. As I recall I grew the Kennebeck (?) variety--it was a very long time ago and I don't really remember the name. Now, of course, I don't garden at all, and only one or two puestos (stalls) in the mercado have baking potatoes. Not the same, sad to say. Nancy in Pátzcuaro
  3. Nancy in Pátzcuaro

    Can whipping cream be frozen?

    Thanks, everyone. I am reassured. Whipping cream is hard to come by in Pátzcuaro, so my only sources are the big grocery stores in Morelia. The carton is 980ml, roughly quart-sized, so using up that amount of cream would be difficult. We drink our coffee black, though I might occasionally need a couple of tablespoons or a 1/2 cup for a recipe. But that still leaves a whole lot of cream in the carton. However, I am going to use 1-1/4 cups of it for that cream scone recipe, and freeze the rest. Nancy in Pátzcuaro
  4. Nancy in Pátzcuaro

    Can whipping cream be frozen?

    Is it possible to freeze whipping cream? Even though a carton lasts a reasonable length of time I still end up with too much, and I'd rather preserve it rather than toss it. Thanks, y'all. Nancy in Pátzcuaro
  5. Nancy in Pátzcuaro

    Stir Frying in Stainless Steel

    Many, many years ago I bought a very heavy rolled steel 14" wok at a Whole Earth Store (remember those?). It has a ring and a substantial cover and it has gotten a lot of use over the years. However, the ring doesn't often fit on the stoves I've owned and the round bottom makes it hard to put it on some of the burners. I also have a 12" flat bottom wok that I admit I use more than the larger, round-bottomed one. I once had a non-stick lightweight wok with a handle (that's very useful) that we used in our little RV, but the coating was scratched and I tossed it. I've never had any problems with sticking with either of the steel ones, probably because both of them are pretty well seasoned. I think the higher heat of wok cooking helps the food release without leaving behind a residue that has to be washed off. I have a side burner on the barbecue grill that I might try one of these days. Maybe it gets hot enough to properly stir fry. Certainly my feeble little non-commercial stove hasn't been up to the task. I don't think I'll do what a neighbor did, which is to design a specialized free-standing outdoor burner specifically to prepare his favorite Thai dish. That's going a little too far IMO. Nancy in Pátzcuaro
  6. Nancy in Pátzcuaro

    Canned Beans

    The juice in the can of garbanzos is called "aquafaba," and has been highly praised as a substitute for egg whites. It doesn't whip up as stiffly as egg whites but it is perfectly useful in a pisco sour or chocolate mousse. It has no strong flavor that comes from the beans (and all beans can be used this way, it turns out, though garbanzos are favored). It's the starch and protein in the liquid, I think, that makes it froth when beaten. Use a stick blender--works fine. Nancy in Pátzcuaro
  7. Nancy in Pátzcuaro

    Grocery Shopping

    Nancy in Pátzcuaro
  8. Nancy in Pátzcuaro

    Fruit

    I am definitely trying this. I have a jug of jamaica (the hibiscus drink) in the fridge and a bottle of pomegranate molasses, plus cream cheese and gorgonzola--now all I need is the pears. That sounds like the perfect winter dessert. On second thought, why not breakfast? Midnight snack?
  9. Nancy in Pátzcuaro

    Cookies spread more when doubling recipe...?

    I have to preface this by saying that I'm not an experienced cookie baker. Does the spreading happen from the beginning or only after a couple of sheets-worth of cookies? Could it be that the baking sheets are retaining heat and causing the dough to melt faster than it should? This is purely an equipment issue rather than an ingredients issue, and it may be completely wrong. Nancy in Pátzcuaro
  10. Nancy in Pátzcuaro

    How Restaurants Got So Loud

    Here's a link to a story on Marketplace, a public radio program about the economy. It confirms a lot of what we've been talking about. https://www.marketplace.org/2018/12/04/business/would-you-like-some-earplugs-with-that-appetizer Nancy in Pátzcuaro
  11. Nancy in Pátzcuaro

    Making corn flour

    I think you can make corn flour by buzzing corn meal in a blender or food processor. At least that's what Google tells me. She should give it a try. Masa is probably the wrong product, as Smithy notes, but she should taste it and make her own decision. In either case, it should be made finer by further grinding. Nancy in Pátzcuaro
  12. Nancy in Pátzcuaro

    How Restaurants Got So Loud

    This is not a new phenomenon. Many years ago--25? 30?--I ate at China Moon in San Francisco. Had a wonderful meal but could not hear a word my dinner companions were saying. I was younger then and there was nothing wrong with my hearing, but when we got outside my ears were ringing and I felt decidedly ill. I still use the cookbook, which is one of my favorites, but that experience made me shy away from loud restaurants. I personally believe, and had this confirmed by a restaurant owner in Colorado, that it's intentional to promote rapid table turnover. Perhaps I'm old fashioned, but I think dinner should be an opportunity to not just eat but also to enjoy one's dinner companions. That means you have to be able to converse in a relatively normal tone--i.e., not screaming into each other's ears. Now here in México the main source of noise in restaurants is loud music. Nancy in Pátzcuaro
  13. I like the idea of making a limoncello-style drink with the product of our "voracious" (thanks, limniscate) lime tree and tequila instead of vodka. My recipe calls for infusing the peels in the vodka/tequila for only 4 days at room temperature, which to my taste makes a nice after-dinner evening libation. I'm just about ready to harvest some of the limes for another batch, but this time I'll use tequila. I already have a variety of infusions in the back of the fridge--fig, quince, limoncello. Quince, by the way, is quite wonderful when it's young but doesn't mature as well as the others (gets a little too puckery). Nancy in Pátzcuaro
  14. Nancy in Pátzcuaro

    Romaine Recall

    The next time I go to Costco in Morelia I'll check on where their 6-pack of romaine hearts comes from. Too bad--it's a staple in our house because it holds up well in the crisper drawer. Maybe at some point we'll find out where the problem lettuce is grown. I can buy locally-grown (I think) romaine in our mercado but it tends to be of lesser quality--you have to strip off half the leaves before you get to something we're willing to eat. Nancy in Pátzcuaro
  15. Nancy in Pátzcuaro

    The ultimate tomato sauce topic

    Good point! N. in P.
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