cathrynapple
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Posts posted by cathrynapple
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Crystal is stonger than glass....but, yes in time you will lose some : (
I have been lucky only broke 2 glasses in 8 years, 1 knocked over by a non-drinker even
And what is in a South African Milk tart?
tracey
Oh, it's a nice custard tart. Here's my recipe:
* 300 ml sweetened condensed milk
* 1800 ml milk (6 tins, use tin to measure)
* 4 large eggs, separated
* 2 tablespoons margarine
* 1/2 cup cornstarch
* 1/2 cup sugar
* 2 tablespoons custard powder (Birds Custard Powder)
* 2 teaspoons vanilla
* 1 tablespoon cinnamon
Directions
1
Mix sweetened condensed milk, 1 tin (300 ml) milk, egg yolks, corn starch and custard powder in a large microwave proof casserole dish. Whisk together until mixed well. Add the rest of the milk (5 tins or 1500 ml) and mix well again. Cook at high power in microwave for 3 minutes. Stir well and add margarine and vanilla. Cook for 3 minutes, stir well, continue cooking in two or three minute intevals until mixture is thickened and smooth. It takes about 8 minutes total in my microwave. Allow to cool slightly.
2
Beat reserved egg whites until stiffly beaten. Fold in egg whites into cooked milk mixture.
3
Pour into three baked pie crust - use Pat in Pan pie crust as a good pie crust for this pie.
4
Sprinkle cinnamon on top of pie.
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We just bought our first home, so I'm hosting my first Thanksgiving. 20 people!
I'm making:
A giant turkey, probably flavored with sage and other traditional herbs
Mashed potatoes and turkey giblet gravy
Roasted spiced root veggies
Two apple pies
Two pecan pies
Two pumpkin pies
Two South African Milk Tarts (we're from S.A.)
Others are bringing:
Spinach pie
Broccoli cheese casserole
Green bean casserole
Those sweet potatoes with pecans and MARSHMALLOWS
Various breads
Basic mixed green salad
Now all I have to do is work up the nerve to have lots of people drink alcohol from my delicate wedding crystal.
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This episode reminded me of how much I dislike John Besh. He's always strangely arrogant and thinks everything's a joke. He was my absolute least favorite competitor on The Next Iron Chef thing.
Chef Lo is a badass, though!
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In Lafayette, IN we have the Igloo frozen custard place. Their chunky shakes are a local favorite (made chunky with pieces of candy bar.) Also, while not frozen, a "Fruit Drink" is served there and at a couple of other places. It's officially called "Fruit Drink." It's a really sweet/tart mixture of what I think is lemon, orange, and pineapple, but all artificial concentrates. And it's awesome.
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Egg In A Basket, South Africa
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Oh, I so agree with the horrifying chocolate dessert names. I was a baker at a local catering/lunch place, and my duties included making Chocolate Suicide Cake, Chocolate Blackout Cake, Death by Chocolate Cake, Chocolate Tornadoes, and the WORST - a sugar free cake that my manager actually labeled "Diabetic Death By Chocolate Cake." For heaven's sake.
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My favorite is the "Home Squeezed" orange juice. It's not home squeezed. Not at all.
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We're grilling with friends this afternoon. I'm bringing apple pie, (of course!) roasted sweet potatoes with a cilantro lime vinaigrette, and lamb leg slices marinated in yogurt, garlic, lemon juice, etc.
Too bad it's pouring with rain.
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I was equally irritated with French dude. He went on and on about how he didn't need help to cook, and then demanded that Cindy help him plate. He was condescending and seemed very insecure.
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I bought some fresh fava beans, shelled them, blanched them, shocked them, etc. After blanching, I turned off the stove and pushed the pot of hot water to a cold burner and left it there while I finished the bean salad and we had dinner.
Afterwards I was cleaning up the kitchen and found the water in the blanching pot to be bright, bright red. It looked like raspberry koolaid. (after blanching the beans it had been a pale green.)
Why did this happen? It was a stainless steel pot.
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If no one else is at home and there are leftover mashed potatoes in the fridge, I reheat them on the stove, adding cheeses I have on hand and maybe sour cream if I have it. I then add a large amount of frozen peas to the mixture, which is something I only eat secretly because it's so trashy.
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I also core fruits and scoop small rounds of cookie dough, but I actually use mine to make melon balls quite often! It has to do with a melon ball salad that's a firm tradition in my family.
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Yum! I love ho hos!
Sometimes when my IMBC mixes up like that, it seems to be because of a difference in temperature between a few ingredients. I hold a towel soaked in hot water or a bag or two of frozen peas around the bowl while mixing at top speed and the "curdling" always goes away.
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I never used to wear an apron, but now I'm six months pregnant and my belly seems to attract accidents.
My husband got me a cute yellow polka dot apron as a Mother's Day gift. So sweet.
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maybe it wasn't lit??
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I don't think he acted like a properly trained chef at all. He was childish and his recipes were all outdated and gross.
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They taste like a natural, unsweetened cereal. A nutty, wheaty flavor. I always add sugar. Nothing like cardboard at all, unless you're used to frosted, children's cereals.
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I think it's important to remember that Top Chef can be defined first as a reality tv show, and secondly as a cooking competition.
I don't remember one thing Hosea made. Honestly.
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When I have salmon in a restaurant they ask me how I want it cooked. I presume because everyone likes it differently.
Carla's a sweetheart and a good cook. I think New Orleans will bring out her best. I'm glad she's starting to be respected on the show.
In which cities would you guys like to see future finales?
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Nice cheeses, lamb, expensive dessert and baking projects.
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I'm about ot make a cashew cardamom coffee chocolate cake.
(layers of cashew gateau, layers of coffee cardamom whipped cream, covered with dark chocolate ganashe. )
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My family's shortbread is butter, sugar, and flour. The butter is kept cold and it's mixed like pastry dough, then pressed into a pan. It comes out wonderfully flaky and crumbly and rich.
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Kelsey is the most annoying, rehearsed - sounding, ditzy, clueless person on the show. She's another Rachel Ray waiting to happen. People who don't know anything about food or cooking and love to be yelled at like three year olds will adore her show and spend all their money on garbage bowl - like products. Nothing she's cooked on the show has made any impression on me, either. Sloppy janes? Please.
I liked Lisa from the beginning, but was afraid to say so on here because everyone's been so...you know. Aside from the fact that I want all her pretty dresses, (and even though she wears a bit too much blush) I think she can cook. And I would have loved to taste her marmalade.
The preview shot of her falling looks horrifying. Kelsey wears heels on every episode, too, but no one's noticed, I guess.
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1 can condensed milk
2 pounds sugar
1 tablespoon light corn syrup
3 tablespoons butter
½ pint milk
Put all ingredients in a big pot (larger than 3 quarts) and bring to boil. Boil to soft-ball stage, stirring constantly. Remove from heat and add 1 teaspoon vanilla. Beat until creamy. Pour into greased pan to set.
^ there's my family recipe. yum!
Worst Cooks in America
in Food Media & Arts
Posted
It's obviously fake, given the several contestants who have openly admitted to auditioning for as many reality shows as they can.
One contestant has an agent: http://www.rebeccahooper.com/resume.html
Here is a clip of Sophia talking about auditions: http://www.youtube.com/user/SophiaGettys
Like every other reality show, it's all staged.