miladyinsanity
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Posts posted by miladyinsanity
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rich chocolate pudding from scratch
banana cream pie
fresh blackberry crisp wit minted whipped cream
I need breakfast now ...
That sounds like a heaven of a breakfast right there!
(okay, so I always have dessert for breakfast)
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I'm guessing here, but I think you are using 160 bloom gelatin (that's the only one I've been able to find at Sun Lik...haven't bothered with the others though), whereas in the US, it's 210 bloom.
You should be using 36g gelatin, not 28g.
ETA: Did you add a little lemon juice to your puree to brighten up the flavors?
gosh thanks May. It's never occured to me there might be different types of gelatin. I just bought the standard stuff from Cold Storage - not even the usual stuff in sachets which I usually use, as they were all out. So, 36g of our stuff? And, I'll try a twist of lemon.
Any other input also very welcome please!
Now to my next question: short of binning the lot, what do I do with a PILE of strawberry marshmallow fluff?
I don't know about the gelatin--I've been getting the powdered silver gelatin from Sun Lik or Phoon Huat in the little bottles.
Make Smores? I imagine they'd caramelise the same way.
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I'm guessing here, but I think you are using 160 bloom gelatin (that's the only one I've been able to find at Sun Lik...haven't bothered with the others though), whereas in the US, it's 210 bloom.
You should be using 36g gelatin, not 28g.
ETA: Did you add a little lemon juice to your puree to brighten up the flavors?
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Come on, people, we need more dinners on the Dinner thread!
YES MA'AM!!!
As the wife was out i did some Szechaun-style beef for myself yesterday. I did the macho thing and made it probably two degress too hot, the holy basil made it really nice though..
Today, it was Osso bucco with orecchietti again - my wife's favourite...
Food is sin and temptation and... I've run out of nouns, but wouldn't unholy basil really take things up a few notches?
I really have to make orecchiette once. It really looks good.
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With brown rice, normally we just use more water.
It's fine to leave it soaking if you want to set a timer on your rice cooker though.
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I've also had Filipino corn maja blanca, a "white pudding" made from coconut milk with corn kernels added.
There's a Chinese dessert that is almost the same, except that "ma dou" (yellow split peas??) are used in place of corn.
Chinese dessert soups seem to use a lot of different legumes and grains and in all sorts of combinations. Ingredients vary from black sticky rice ("hak law mai"), barley, soy products ("foo jook") to gingko nuts ("bak guo"). Different combinations of ingredients are supposed to have different effects for your health, such as cooling, cleansing, etc.
Yes.
I like sweet black glutinous rice porridge--here it's served with a spoonful of coconut milk drizzled on top.
Foo Jook is beancurd skin. Cooked in a sugar syrup until it disintegrates partially with gingko nuts and I think lotus seeds, it's supposed to be cooling.
And chocolate is a vegetable. I eat a lot of 'veggies' every day.
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I've made bread doughs with and without vinegar, and I concur with doronin, it makes the dough springier--same recipe, one with a tbsp of vinegar and one without.
ETA: Elastic might be a better word.
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And how can you not love sticky, glutinous rice? Anything you can make a snowman out of......
I second this.
Glutinous rice is the Queen of Rice. At least, in my little world...
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I think with most brownie recipes, it doesn't matter, but Kerry's here, and she'll tell you what to do.
I was tempted to just use the natural unsweetened figuring "how bad could they be?", but then I saw this on the Joy of Baking website:
"There are two types of unsweetened cocoa powder: natural and Dutch-processed and it is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder."
I was too afraid that they wouldn't be good and I didn't have time to make another batch.
Oh no! Don't take my advice! This recipe has baking powder in it, so changing the cocoa powder from Dutched to natural might cause a problem.
My understanding was that when the recipe calls for baking powder as the only leavener, you can use Dutch-process cocoa with no problems, because baking powder includes the acid which is needed to cause the reaction with the sodium bicarbonate that produces the CO2, and hence the leavening. On the other hand, using Dutched in a recipe in which baking soda (sodium bicarbonate) is the only leavener could cause problems, because the the Dutched cocoa is not acidic enough to cause the CO2 forming reaction.
I knew it was fine for one, and not fine for another, but I wasn't sure which. Hence my post asking Cleo to disregard what I said--plus I hadn't read the recipe when I posted originally.
But thanks for enlightening me!
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Sweet potato soup--it's really just boiled sweet potatoes in a very light sugar syrup that's flavored with ginger.
Bubur Chacha--a sweet coconut soup that comes with chunks of yam, sweet potatoes, potato and other stuff, depending on who makes it
Yu Ni--it's mashed yam with coconut milk, kinda pastey and very rich, but Oh So Good (used to be made with lard LOL)
There's that fabulous Thai dessert made from tapioca. It's yellow, sweet, a bit sticky and served with coconut milk.
Isn't rhubarb a vegetable?
Oh and a place near my school does a Carrot Juice and something else jelly. Sorry Karen, but I cannot abide by carrot juice, so I've not tried it yet.
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I think with most brownie recipes, it doesn't matter, but Kerry's here, and she'll tell you what to do.
I was tempted to just use the natural unsweetened figuring "how bad could they be?", but then I saw this on the Joy of Baking website:
"There are two types of unsweetened cocoa powder: natural and Dutch-processed and it is best to use the type specified in the recipe as the leavening agent used is dependent on the type of cocoa powder."
I was too afraid that they wouldn't be good and I didn't have time to make another batch.
Oh no! Don't take my advice! This recipe has baking powder in it, so changing the cocoa powder from Dutched to natural might cause a problem.
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I think with most brownie recipes, it doesn't matter, but Kerry's here, and she'll tell you what to do.
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A few weeks ago a colleague came back from Starbucks with an amazing ginger molasses cookie and the cravings started from there. I just made the recipe I found on-line and it is virtually identical to the two posted above.
Ok we had to eat some warm from the oven, but they didn't stay thick enough AND I added extra flour. Anyone with advice for making these thicker/chewier and a bit more dense. No thwacking took place so that is one option, but rather doubtful of the full effect.
TIA
Use bread flour??
Or less butter, more eggs.
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I prefer Japonica rice. I'm a heathen (after this post, I'm going into hiding).
At home, my mother usually mixes fragrant rice and ordinary long-grain, to get the best flavor without it being too sticky. Unfortunately, I like my rice sticky.
I'll say that my first love is sticky rice though. I just don't get to eat it everyday because my mother refuses to let me. She says it's unhealthy.
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Do you guys prefer a chocolate batter (like the Korova cookie!) or a non-chocolate batter? I personally prefer the former.
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Fabulous blog! Thank you!
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No pics, because my camera is still trying to tick me off. It won't succeed.
I decided I wanted pasta for a midnight snack. When I opened the pantry, I saw a bag of rice pasta and decided to try that instead of using spaghetti.
I cooked the pasta and stirred it into the cream sauce.
It turned into a white gloop. And I had read the instructions on the packet, then undercooked it by 3 minutes!
I would use it as glue, but I think the cream in it would go bad really fast.
I think I'm going to just have instant noodles. ARGH.
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Cream cheese frosting makes for a great banana cookie sandwich
these are my sins...cake mix cookies shmeared with cream cheese frosting
tracey
Sin on, Tracey!
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So can we sub lemon juice for cream of tartar in order to stabilise the whites?
Yes.
It's the acidity that you're looking for.
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Very cold beer helps, some people are using club soda instead, and some are going lighter by using rice flour...
But not too much of it. Otherwise your fish will be hard, not crispy.
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So far, I've been an egg white purist.
I'll have to try to find time to experiment.
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Prawn crackers and a rose apple.
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Ok, ok, soy sauce on rice is bad, but how about butter on rice? I bet all the Asian(Chinese) restaurants around here have to stock butter.
Where's "around here"? Around where I am, I doubt there's a single Asian restaurant (Chinese or otherwise) that has butter for the rice, but I'm in Japan...But I don't even know of a single Chinese restaurant back home (Winnipeg, Canada) that would give you butter for your rice. Butter on jasmine rice would definitely be a sin.
I think most Chinese would tell you it's a sin.
I cannot imagine both together. Actually, I can and it makes me feel a little sick.
OK I'm a sinner but only with short grain sticky rice. But only under certain circumstances, and only in the privacy of my home!
I put shoyu on leftover rice, and have done it since I was a kid. It was a perfect afterschool snack, and today my sons sometimes eat it as their afterschool snack.
Lest you think I'm creating a dynasty of rice sinners, I have taught them that to arbitrarily drown your rice in shoyu during a meal is very bad manners, it insults the cook because it assumes that the food is improperly seasoned so must be made edible with copious quantities of shoyu.
I really could have phrased it better: I don't have a problem with soya sauce directly on the rice. I have a problem with both butter and soya sauce at the same time.
I do the soya sauce thing if I'm eating coconut rice.
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I have seen a cupwarmer that's USB-powered.
Will try and dig it up tomorrow, unless there's someone ahead of me.
Poaching Eggs in the Microwave
in Cooking
Posted
Thanks! I want to try this--I did try this once, but Rubber eggs are not yummy at all. And I don't eat poached eggs, so I can't try what was suggested in the original post. Egg yolks scare me.