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Everything posted by Terrasanct

  1. At an estate sale this morning I found a Le Creuset buffet casserole for $20. At least that's what I think it is--looks like this: http://www.amazon.com/Creuset-4-Quart-Buff...86089913&sr=1-5 I also found two older Better Homes New Cookbooks, one first edition from 1968 and one from 1976. Both still wrapped in plastic, a nice find. Yesterday, three small Le Creuset pots from the thrift store, and today from the same thrift store, a red artisan Kitchenaid mixer. It needs some repair, but for $4.99 it was worth it just in case I can get it fixed. The pots were $19.99 for the three. I'm getting quite a collection of the Le Creuset, but I'm still looking for a dark blue one...
  2. I have some old friends that I don't refer to as much as I used to, but they still have a place of honor on my shelf. The Joy of Cooking enchanted me as a child for its detailed descriptions of everything, from the cuts of beef to simple skills like how to fry bacon and bake potatoes, and for the fact that in the index, opossum and opera creams were near each other. That's encyclopedic. In the same vein, I've had a copy of On Food and Cooking since it first came out, and wore it out with reading. The second edition hasn't gotten as much attention because I'm busier than I used to be, but I still love both of them. Martha Stewart Entertaining and Weddings--my first copies I read so often that I broke the spines eventually. I was a caterer, so they were invaluable. The Cake Bible, for the same reason. The Wooden Spoon Bread Book, a great one that I've used for years. My family cookbook, which has mostly simple, homey recipes, but it's the one I pull out the most often. It's ring-bound, so I can add new recipes and keep all of my favorites in one place. We put it online several years ago so that wherever we are, we can look up our recipes. Link to the family cookbook: http://www.maystar.org/Cookbook/cookbook.htm
  3. This reminds me of Applets and Cotlets. It seems the same general principles would work. There are scores of recipes for those online.
  4. It's been a while since I was a caterer, but I used to use Martha Stewart's Weddings and Rose Levy Berenbaum's Cake Bible. I second the Wilton suggestion as well.
  5. Your boyfriend likes to cook? Will he clean up after? Leave him alone in the kitchen and let him cook--there is no one proper way. Just don't watch. My husband literally does not know how to make a tuna sandwich. I did teach him to open a can of chili and heat it up. Count your blessings...
  6. I made the cheesecake ice cream last night--very simple to put together and VERY rich. If you like cheesecake you'd probably like this. I forgot that I'm really not a big cheesecake fan, but I enjoyed a small serving, with some of the raspberry sauce I made last week. My husband loved it. I made it with Splenda instead of sugar, and it turned out just fine.
  7. It sounds good, but probably very strong/tart tasting.
  8. The Eggstractor. Because if you're not smart enough to peel a hard-boiled egg, trying to get this thing to work should be a breeze.
  9. Has anyone made the cheesecake ice cream? It sounds really good. My first thought was strawberries on top, then I thought about chunks of candied jalapeno in it. I think I'll have to try it.
  10. I saw this book at the bookstore the other day and just had to get it. The photos are beautiful and the little stories before each recipe make the book really interesting. Last night I made peach ice cream from the book but combined it with some mango and chopped crystalized ginger. I served it with raspberry coulis and a sprinkling of granola. It was very good, but I think I'll have it without the raspberry sauce next time, as it was a bit overpowering. I made the recipe without sugar, so I'm expecting the ice cream to freeze up pretty hard. That's okay; I like having lower sugar ice cream without all the chemicals and sugar alcohols. I can taste the fruit more without all the added sugars, too.
  11. The KitchenAid is a nice find. I got one for five bucks once, but it was one of the tilt-head ones. I never understand why anyone would even sell one at all, much less for so little! Even if I didn't need one, I'd get it for that price. Yesterday I found a few cute little vintage Pyrex dishes and a nice kitchen cart. The cart was only $10. I knew I didn't have room for it, but had to get it anyway. (That's when you know you have a problem.) Sold it today for $25 without even taking it out of the car.
  12. I used the peach ice cream recipe in The Perfect Scoop, adding in the mango and some chopped crystalized ginger. I didn't have quite enough sour cream so I subbed some yogurt, which worked fine. Served with raspberry coulis and some granola for crunch. It was good. I just got the cookbook, and I'm excited to try more recipes. Oh, I made the ice cream without sugar, and it was plenty sweet.
  13. Good suggestions, thanks. I'm thinking maybe a mango/peach ice cream. I wonder if that would go well with either raspberry or huckleberry sauce? I probably can't go too far wrong with either.
  14. I'm making stew for dinner and I'd like to finish with a nice sorbet, gelato, or ice cream. I have half a mango, some peaches, purple huckleberries, rhubarb, raspberries, and lemons. Any ideas of combinations?
  15. I read that recently, too. Good book. I'm currently reading Heat by Bill Buford, which seems appropriate since it's been around or over 100 most of the past two weeks. I'm also looking at/have piled up to read next: FoodBook by James Trager, Perfect Scoop by David Lebovitz, and Baking with Julia. I have Baking from my Home to Yours, also by Dorie Greenspan, on order. After I read the thread here about it, I had to get it. And I have to finish reading Harry Potter before someone gives away the ending, too. Not much food in the latest book, unfortunately.
  16. I missed the final episode--is there anywhere to see it? I looked at the food network online but they only had a small clip.
  17. Sorry, but I always avoid threads about shows I haven't watched. I thought someone would have posted it before me. I'm not reading any threads called "Harry Potter" until I finish the book.
  18. It's too bad that Julia got kicked off, but I was happy with Ramsay's offer to send her to culinary school. He seemed to actually care for her.
  19. I used to go to Jane's Books near Seattle. I don't think she's open anymore, though. It was partly because I enjoyed that store so much that I sell cookbooks online (other books too.) I'd love to open a cookbook store, but the town I'm in wouldn't support one. Independent bookstores have a hard time in any town these days.
  20. I'm not quite sure what to think of the response "If you need the "diet" version, you probably shouldn't be eating it anyway." Or actually, most of that post. I recently tried the Breyers no sugar added, low fat ice cream. It wasn't bad. I think that's what it's called--it's in a white container. The low carb stuff is in a black container. I haven't tried Dreyers yet.
  21. I think she only did that because of the initial warning she'd received from the judges about overemphasizing her French background. One of the things that makes Amy good is that she took instruction well. She's new to TV, but I can see her as someone who could become more polished over time. For those who are going for Rory, think about how she did on the Iron Chef challenge--she turned a little crazy on camera under the pressure.
  22. Wouldn't it be nice to have a food network dedicated to professionals, or those who want to be? I'd watch.
  23. I was expecting something like that, but if there had been something there, you'd think they would have shown it.
  24. I just had a "duh" moment--the Le Creuset frying pan is also the lid for the pot...light dawns...
  25. My husband would be the one saying, "Mmmm, chocolate!" and I'd be analyzing it to figure out what was in it. Sometimes he hates going to dinner with me because I have to give an immediate after-dinner review.
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