McAuliflower
-
Posts
247 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by McAuliflower
-
-
What about using the scalloped bread pan as a stamp to cut out the bread slices? Especially as tea sandwiches usually have the crust cut off.
-
Went out for dessert and drinks on Saturday and found some nice fall flavors offered at a restaurant downtown.
I ordered the maple creme brulee, which was described as "piped in a cup". The waitress warned me kind of non-specifically that this wasn't "normal" creme brulee.
I didn't object, i like different flavors...
the Creme Brulee that was brought out was a wonderfully flavored mousse piped in a praline shell. No top shell of sugar! Now I understand the warning, though they could have been more specific about it
It was good though didn't strike me at all like a creme brulee. Maple Creme Mousse... was more like it. Tasted like eating pecan pie in a fluffy cloud of whipped cream.
Maybe the pastry chef was thinking that with the crispy sugar shell holding the mousse, it was almost like an upside down creme brulee?? I don't think so.
Though the dessert flavors were wonderful, its title caused me to ruminate on it for quite sometime... hence this post
is mousse that out of fashion that it has to be called a Brulee?
-
At Mom's bakery, they would put all cake trimmings into a bucket, pour rum or other such liquid flavoring on top of it all to make it damp enough to hold together into a ball when rolled. Then the balls get dipped in chocolate and sometimes rolled in nuts.
Kind of like hush puppies ... toss them into people's mouths to hush them up. Us kids got them when we visited.
They would often vary in flavor- raspberry's sometimes used as the liquid, coffee, etc.
-
disappointing search results... I get better returns for recipes using the plain old 'search the web' version.
Looks like an attempt at corporate food to cut out blogs by 'real people' as a resource. Foodie blogs rank pretty well in regards to search return rankings- its no wonder Yahoo has taken this on :grumble:
-
Fillers are substances, like silica, that may be added to the silicone elastomers to affect properties like porosity.
I might be wrong, but I thought that food-grade silicone products do not contain plasticizers -- that their plasticity and flexibility was an inherent propoerty of the silicone elastomers themselves, and the way they are crosslinked during the curing/vulcanization process. Plasticizers are used extensively to make vinyl chloride polymers flexible though, but as far as I know, they is no vinyl chloride cookware.
Not all silicone is the same -- there are many different types of silicone elastomers, which different properties, and as fas as I can tell, there are no easy ways to determine which brands of silicone cookware are made from which types of silicone elastomers, and which other materials they might contain. Silicone cookware also varies in terms of how they have been cured or vulcanized, which I suspect can make a big difference in terms of their nonstickiness.
thanks Patrick, that's a good clarification
-
my marshmallows tasted like toothpaste Yeah, won't be making that mistake again. I love your flavor combinations, what do use to create them?
yuck on the toothpaste thing!
As for the flavors, I use the Scotsman recipe already referenced in the thread (in recipe Gullet, and use the actual ingredients for the flavors (lemon for lemon, banana for banana, etc): except for the cinnamon I use ground up red hot candies as part of the sugar.
Domestic Goddess: as to different flavors of pies, we have a booth in our farmers market that makes half and half pies- two different types of pie in the one pie tin. Nice to have the variety, though not as elegant a presentation... What flavors do you like? I think pecan or berry would be swell, but that's me
-
I'm planning on bagging up different flavors of marshmallows...
Traditional flavors to add to tea or chocolate:
- peppermint swirl
- lemon ginger
- cinnamon
And then a wildcard flavor:
- strawberry?
- saffron?
- banana?
- orange-cranberry?
I did the fudge thing a couple years ago (and am cured as well
) except I made all the batches with white chocolate and then went crazy on the flavoring and coloring: lime, orange, raspberry. The consistency and colors were quite fabulous- like play-doh! -
I don't own any silicone pans yet, but I sell the silicone zone ones in my store, as well as their baking mats which I have been using for years. One of the things their reps made sure to tell me is that they don't use any fillers--indicating that other companies do use fillers, I suppose. So perhaps that what you're tasting: the fillers? It's really just a guess. I can see some of these products finding their way to my kitchen soon, so I might have more concrete evidence later.
What the heck are fillers?
Some education from the company rep about what "fillers" are would be good.
I would think it would be plasticizers that you'd be tasting- the things that keep the silicone flexible.
-
the backstory inspiration is kind of silly and complicated... but finally made beet marshmallows
I used beet powder in the gelatin blooming step along with allspice powder and orange.
Used some maple syrup in the corn syrup measurement (as I ran out!) and tossed some more beet powder in the dusting step. Also used persimmon sugar in the dusting mixture, though I can't really taste it.
The taste of these is surprisingly captivating. I even hooked a couple non-beet eaters with them.
Oh, and toasted beet marshmallows?
... :drool:
written out procedure up on the ole food blog.[Moderator note: This topic continues here, Homemade Marshmallows: Recipes & Tips (Part 2)]
-
ps- great to see an honest to goodness used looking silpat. All the pristine ones I see on tv cooking shows give me fits
-
captivating looking!
i can't help but thinking they look like rice crispee treat bases though.
-
I just picked up the latest edition of this series (begun in 2000). Included are writings from the usual suspects (Reichl, Bourdain, Bruni, Steingarten, G Hamilton, et al.) and, I am pleased to note, a selection from Kansas City's weekly, The Pitch, restaurant reviewer Charles Ferruzza.
See Marlowe & Co. website for a synopsis.
Any food bloggers included?
-
I am making the tomato and vanilla jam at the moment and it looks so tempting. I have to let the mixture rest overnight... and the least i can say is that it's going to be difficult.
I tasted it and it is delcious.
I also reduced the sugar to 800g instead of 900g (for 1100g of peeled/cored tomatoes) but it's still a bit too sweet (well this won't stop me eating the whole jar in a minute!!!)
Good to see you on eGullet Fanny! This thread is a wonderful example of show-n-tell, plus its inspiring.
I'm enjoying imagining your tomato vanilla jam with some nice smooth chevre.
cheers
-
link to the cdc site addressing irradiated food concerns and nuclear waste.
"What radioactive waste is generated?"
Is waste storage or transport a problem? Cobalt 60 is manufactured in a commercial nuclear reactor, by exposing non-radioactive cobalt to intense radiation in the reactor core. Cesium 137 is a by-product of the manufacture of weapons-grade radioactive substances. Thus the supply of these two substances, like that of other radioactive materials used in medicine, science and industry, is dependent on the nuclear industry.The food irradiation facilities themselves do not become radioactive, and do not create radioactive waste. The cobalt sources used in irradiation facilities decay by 50% in five years, and therefore require periodic replacement. The small radioactive cobalt "pencils" are shipped back to the original nuclear reactor, where they can be recharged for further use. The shipment occurs in special hardened steel canisters that have been designed and tested to survive crashes without breaking. Cobalt is a solid metal, and even if somehow something should break, it will not spread through the environment. Cobalt 60 may also be disposed of as a radioactive waste. Given its relatively short half life(5 years) and its stable metallic form, the material is not considered to be a problematic waste.
In contrast to metallic cobalt, cesium is a salt, which means it can dissolve in water. Cesium 137 sources decay by 50% in 31 years, and therefore are not often replaced. When they are replaced, the old cesium sources will be sent to a storage site in the same special transport canisters. If a leak should occur, there is the possibility that the cesium salts could dissolve in water and thus spread into the environment. This happened at a medical sterilizer facility in Decatur, Georgia in 1992, when a steel container holding the cesium cracked, and some cesium leaked into the shielding water tank.
E-beams and X-ray facilities do not involve radioactive substances.
-
Did anyone else catch this?
First episode was her traveling through Paris speaking like a 4th grade teacher...
-
make an apple ice cream bombe,maybe a maple chiffon cake base.. serve with a riesling reduction
I like that bombe idea... it could be fun taking our little kid memories of candied apples into grown up dessert realm:
- making your flavor layered bombe in the shape of an apple,
- push a popsicle stick through it.
- Freeze it hard with liquid nitrogen,
- cover it in a bright red cinnamon hard crack sugar coating like those bright red candy apples.
This could be a fascinating coating for the bombe textures of soft creamy, and soft/delicate cake.... kind of like an ever-lasting gobstopper too!
fwiw- my favorite apple dessert I've ever had was apple sorbet served with caramel ice cream. The pairing of creamy and sorbet was exquisite.
:swoon:
-
Not really suggesting cooking long enough to change the flavour, just long enough to make it easier to puree.
Freezing fresh fruit first will cause it to basically puree itself as it thaws.
-
If this isn't too trendy for you:
I think its awefully cute.
I also really like Natalie Dee's works (who I swiped my avatar from).
-
regarding starch for coating: rice flour works really well to.
regarding brown sugar: I used brown sugar in my banana rum version. Works well. having researched how to make butterscotch flavor, I think the use of brown sugar in these marshmallows was one of the main contributors to this flavor development.
-
It was a total blast...i have not see the show yet, my hotel in Atlanta does not get food net...uggh!
Really enjoyed your involvement in the show! Having a cop as a fixer makes perfect sense.
There is an Alton ramble that made it in the show that was wonderful, calling on the distinction between quickly aquiring food that is not fast to cook, vs the popular conception of fast food as also being fast to cook.
-
Y'all are so welcome. Paying a freaking fortune for your kid's Cordon Bleu education has it's perks.
that's like a retirement plan, right?
Meals for life...
-
Well, for starters, since you learned about it online, I wanted to be sure you know it's pronounced stahj, stahjing, like the ahh, when you say ahh for the doctor to look at your throat. Not stage like stagecoach.
ahhh... bless eGullet!
thanks for that heads up K8memphis. I didn't realize...
-
SO... after labeling my banana with sharpies (to say do not eat!), letting it get all spotted and nice, and freezing it for forever... I finally managed to get it into marshmallow form.
One liquified uber ripe banana for the fruit puree, rum for the water in the mixer bowl, half of the sugar as brown sugar, and a split vanilla bean.
They're nice and mellow tasting. Texture is that obscene soft feel. The mallow finishes with just a breath of banana flavor, but mainly seems to combine with the rum to taste like butterscotch.
When they toast, I swear it does an extra alcohol fizzle
All in all pretty good, surprisingly tame.
-
Buy online. Williams Sonoma is terribly overpriced. I also bet if you're not in NYC you won't find them in your local grocery.
Might I ask what the soda chargers are filled with? CO2?
yes- CO2
for making your own soda- which is something I'll enjoy playing with
I assume its as easy as pouring in my flavored liquid into the canister, or maybe just carbonating water and mixing with a syrup.
Yahoo Food
in Food Media & Arts
Posted
Hmmm "hide cake" ? Sounds like a euphemism for "Eat It"!