Terrasanct
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Posts posted by Terrasanct
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I'm going to be using my chocolate fountain for the first time this weekend, and I was interested in the thin ganache idea. I bought some chocolate made especially for the fountain (at least it was on sale) but it was very sweet and not very good.
Has anyone tried ganache in their fountain?
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I never have been able to figure out the appeal of See's. Is it a nostalgia thing? Godiva isn't bad--about the best available where I am, which is too bad.
I bought my husband a box of chocolates from Costco this year, and they look pretty good. I haven't tried any yet--if they're good, I'm going to buy my own box. Silly husband; he's finally realized that flowers are good, but hasn't quite caught on to buying chocolates for me yet!
I just baked some brownies and the scent of chocolate is permeating the house at the moment. They may be simple but they sure are good. I may have to make some truffles, now that I've read this thread.
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I checked out the sale at my local Tuesday Morning after seeing an ad on TV. It's not a store I usually shop at. They had good prices on the LC, but only in slate and a kind of dark red. I've got my mind set on a blue oval french oven, and if I'm going to be looking at it for the next 40 years, I want what I want! I've never seen it at Costco, though.
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I visited Dahlia and Macrina today after reading everyone's recommendations. I'm not usually much of a sweets person, but I don't get to Seattle very often, either. (Salumi was, unfortunately, closed today, or I might have gone there instead.) I'm already having a hard time remembering what I got where, but I tried the coconut cream pie from Dahlia, I think. We all liked it. Wherever I got the pear tart with caramel sauce, that was the best thing I got today. There was also a brownie that tasted fine but not really worth the two dollars, a big rolled-up thing with apple butter in it that looks good, a lemon tart, and some ciabatta I haven't tried yet.
I was tired so I'm not remembering much, but I figured it's better to at least try it even if I don't recall it later. We had a big day in Seattle, with dim sum, pastries, Pike Place, and a trip to the airport to pick up my husband. Early in the morning we leave for Billings, where there is no good food to be had. Fortunately, I'll have my car packed with groceries from Central Market and Trader Joe's, plus a gallon of blackberries we picked this morning.
Ever notice how some areas of the country are disproportionately blessed when it comes to food?
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I finally made it to Seattle for dim sum--we ate at the Jade Garden. I'd never had dim sum and was prepared to be intimidated, but it was all easy. Well, after I found the place, going up and down a lot of hills. We found parking a few blocks away, and since it was afternoon, there were no lines. I have to say I have no idea what we ate, but we enjoyed it all. The egg rolls were good, as was the pork char siu hombow, but those are the only things I have names for. We mostly just pointed. We all liked the custard in a layered shell at the end, too. Lunch for three was just $24.00, a pleasant surprise for the amount of food we got.
The waitress brought my mom a spoon when she saw that she was having trouble with the chopsticks, which my mom really appreciated.
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It could be something like that last one, since it probably did have both potatoes and noodles. I still haven't remembered the name though, which hasn't come up yet.
Don't you hate it when you're trying to remember something and you just can't?
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This is a timely resurrection of this thread, since I'm going to Seattle next week and STILL haven't tried dim sum. I'll have to report back where I end up going.
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I don't recall if there was meat, just that there were at least two or three types of starch, not something you'd usually see. The noodles could have been rivels or spaetzle, but there were potatoes and flour, I think.
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No, I don't think so. There was a German name I'm trying to remember. I'm not positive it's just Amish--it could just be German. They added flour to whatever it was to make it thicker and more filling.
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I ate at an Amish restaurant in PA years ago and had a casserole with noodles, flour (I think) and maybe potatoes. Very starchy and filling. I know I've read about this particular dish before--it was made specifically to be filling. I think the name has something to do with the word "filling" if I remember right.
I'm sure someone here can help me remember what it's called. Thanks.
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My husband and I both work at home, so I sometimes make the main meal at lunchtime and we just snack later on. Or I do the major meal prep early and put it together at dinner time.
I live in a nice 101-year-old house, but when the previous owners renovated they thought it would be a good idea to add a garden window to the kitchen. It looks pretty, but in the summer, the sun comes into the kitchen starting about 4:30 and turns it into a furnace. Makes cooking in the evening unpleasant to impossible. Canning in August is no fun, either.
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No AC here in Montana, over 90 and up to 100+ for at least the past two weeks. At least we have a basement, but we don't cook or eat there.
One night we had bread, cheese and wine. I made peach milkshakes the other night for dessert. Last night I put the ingredients for beef Burgundy in the crockpot and cooked it overnight, finishing at dinner. Not exactly traditional, but it was good.
I have tomatoes and peppers in the garden but it's so hot I can't seem to keep them hydrated.
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I would try almost everything on the above lists. I'm fairly adventurous when it comes to food. And I was raised in the country, so organ meats are nothing strange. My mom even made head cheese once, for my dad. I wouldn't dream of making it, but it tasted fine.
These days, I'd draw the line at brains, what with mad cow and all. But I don't know what I'd like until I try it. I've had Marmite and Vegemite--in fact, I have some in the fridge right now because I forgot what it tasted like. Not great, but it wouldn't make me sick or anything. I've eaten tongue, sweetbreads, and other various offal. I'd try haggis, no problem. With an ex from Philly, I've had scrapple and thought it was great. I'm sure I'd try durian, given the chance. I just wouldn't be able to have it in the house--my husband gets sick when I make lard or onion confit.
I don't think I'd try eyeballs, and most of the rotted stuff doesn't sound very appetizing, although I love cheese and tofu and yogurt type stuff. Natto doesn't sound great....but I'd try a bite or two. Love grits and okra, and I'm from Seattle.
Really, the only line I'm firm on, is no primates, no living animals, and no blowfish. Everything else is negotiable. Oh yeah, and no black licorice, even though I like the flavor, because it makes me ill.
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Is that made with sweet cherries? Can we have the recipe?
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I love Good Eats and AB but, given the likelihood of catching the show in reruns, I think I'd be at the maternity ward.
Now, if I had the chance to meet Julia Child in person . . . I might have to think about it.
I've met Julia Child and I've been in the maternity ward several times giving birth, so I think I'd watch the show. I love Alton Brown.
And I'm getting the Food Network for the first time in two weeks, yay!
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Personally, I'd just use them for something decorative. I don't like taking chances with things like that.
About the vinegar question asked up-thread, I'm pretty sure that vinegar needs to be 5% acidity to be safe for canning/pickling.
Also, I've never seen a watermelon preserve, but watermelon rind pickles are good.
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I think I was permanently warped as a child by all the mentions of food in the Little House series. I thought nothing could be better than to have all that food in the attic and cellar and to be snowed in for the winter!
I also remember the Turkish Delight from Narnia books. It especially intrigued me since I didn't know what it was.
Green Eggs and Ham--I always wanted to try green eggs. And who was the little girl who ate too many jam tarts and got a stomach ache? Then there was Francis with her bread and jam. The Little Red Hen made bread. Oh yeah, Pecos Bill with his griddle so large that the cook had to skate on it with fatback strapped to his feet to grease it.
And of course Charlie and the Chocolate Factory was the best book ever for a kid foodie.
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If anyone has the (totaly cheesy) books by Cecil Dwyer called (somethig like)"Recipes From Bottles, Jars and Cans" I need the recipe from his first book for Marinated Mushrooms. It includes lemon juice, oil and thyme, among other things. I've used it and love it, but the book was lost in my house fire several years ago. All help is welcome!
I knew I had that book in my inventory; just ran across it. Is the recipe you want the avocado and mushroom salad? I didn't see anything else that looked close. It's marinated in wine.
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I posted somewhere back in the thread, but I'm up to around 700-800 now. I think I was around 200 before. I'm also reading Nasty Bits but that's not really a cookbook. I've also been reading Chocolate : A Bittersweet Saga of Dark and Light by Mort Rosenblum and Growing up on the Chocolate Diet by Lora Brody. I'm about to start What Einstein told his Cook.
I found a 1943 Joy of Cooking at a yard sale this weekend and a few other nice ones.
I forgot that I also have 200+ cookbooks listed on Amazon, which aren't included in that number. I'm going to be specializing in cookbooks as soon as I get enough of them.
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Recipezaar actually has a category of vegetarian tropical foods. Maybe this will help:
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Cash/card is my emergency food item.
Well, that's important, too, but when you live in Montana you make sure you have what you need in the car. Some drives take us past nothing but fields, mountains, and cows. And they don't like sharing.
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I'm not a big fan of storebought cookies, or really any cookies anymore, but some I have liked: A few of the Pepperidge Farm ones, including Milano and the ones with chocolate chips and macadamias. Girl Scout thin mints, or Mystic Mint cookies. And I don't remember the brand, but really thin, really spicy ginger cookies that go well with ice cream. Oh, and the shortbread ones with a circle of raspberry jam in the middle and almost anything by Cadbury.
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I used to carry more when I had kids at home. I keep everything in my car since I'm in it so often, including change of clothing, toiletries, duct tape, matches, picnic supplies, etc. I always keep a very sharp paring knife (in a case) in my glove compartment. I take water with me everywhere, and some packets of Splenda, like a few other people mentioned. If I want some dessert I can buy plain yogurt and unsweetened berries, and the Splenda is nice to have. Always have a can of nuts in the car because they stay good. On a Sunday drive, Zone bars for the hubby and South Beach peanut butter bars for me. Sometimes jerky, too.
The only problem is that he can't eat a Zone bar without coffee, so I suspect he'd starve rather than have it with water.
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The yard sales in my town are very good; this past weekend I found a few more things--a Calphalon One 7 quart sauteuse pan, huge and wide, for two bucks; it's going to my daughter. A cast iron chicken fryer, which I didn't know what it was until I looked it up. I have a nice set of cast iron, all bought very cheaply from yard sales and re-seasoned. Within the past few weeks I've also found a flame Descoware pot that matches my Le Crueset, a 3-piece oval cake pan set, and several really nice Pyrex pieces. I also bought my daughter a set of vintage Fiestaware for $20 for her birthday. I had to clean out my cupboards to find room for all the new stuff! I'll probably end up giving most of it away to my kids.
I don't remember if I posted about it before, but I also found a Bosch mixer for a few bucks and it works great.
The make-your-own vanilla extract experiment
in Cooking
Posted
I've ordered bulk vanilla beans from that company twice now; once over a year ago and just this January. I split about six beans and put them in some vodka (I'll have to check on the brand, but I'm thinking it wasn't too expensive.) This was over a year ago. I kept it in a dark cupboard and shook it a few times a week. There are nice dark flecks, and the vanilla is an amber color. I've been using it regularly.
I've read elsewhere that making vanilla this way results in a weaker product, but I've also read that it's stronger. I'm not sure how to quantify it, as I don't think I'd like a vanilla side-by-side tasting that much. But most brands of commercial vanilla seem to add coloring and even sugar, which I haven't done with mine.
It does smell heavenly, by the way.
Oh, and I had bought the grade-A beans, because I was planning to do other things with them. I've been happy with the results in my baking.