Jump to content

miladyinsanity

participating member
  • Posts

    1,364
  • Joined

  • Last visited

Posts posted by miladyinsanity

  1. Do you use egg whites only for dietary reasons, or is it really better without yolks?

    Egg whites are just a personal preference for me. I feel like the overall taste is cleaner and the veggies have more pronounced flavor without the yolks- but thats just me... If you want to use yolks, I'd say scale back to one or two whole eggs.

    Thanks!

    I actually like egg whites alone much better, so it's just a question of what am I going to do with all the yolks.

  2. My favorite is breakfast sandwiches. They're quick, easy, portable and delicious.

    I usually beat 2 or 3 egg whites with some chopped spinach and seasonings, then nuke it for a couple minutes. Top with a slice of cheese and serve on a wheat english muffin. DELICIOUS!

    Do you use egg whites only for dietary reasons, or is it really better without yolks?

  3. why is baking powder added? all the cookies i've seen are flat, implying no leavening.

    Just because a cookie is flat doesn't mean that there's no leavening. :smile:

    ETA: It might mean the difference between a flat and dense cookie and a still-flat but lighter cookie. (Yes, I know this from experience.)

  4. Bumping this thread because I've heard some amazing stories about the curative properties of turmeric lately, and I'm wondering, does anyone have any especially turmeric-heavy recipes they can suggest? Like more than you'd find in a typical Malaysian or Indian curry or pickle.

    Just fishin'....

    Thanks!

    The powder is really great rubbed onto whole fish and fried. I'd say white-flesh fish, like mackerel. Yummy with coconut rice.

    I'll come back with the details of my mama's new dish tomorrow because I can't remember what's in it.

  5. I found this odd melon at the local farmers market today, have NO idea what it is.  It's taste is part cantalope, part zucchini, part cucumber, and not very sweet at all.  I didn't realy care for it, but the horses loved it!  Does anyone know what it is?  The person I bought it from didn't know, said it just apeared in her garden and was fruiting like crazy!

    gallery_48503_5003_597202.jpg

    gallery_48503_5003_636880.jpg

    ( that is a regular teaspoon, for size comparison)

    I'm guessing, but I don't think it's meant to be eaten raw.

    I think it might be a winter melon, and us Chinese usually boil it to make soup.

  6. Just curious, why not make a pâte à bombe with egg yolks and whites together?

    Well......... I have no idea what that is for one. Two, it was my first time making a mousse so I followed the recipe I had.

    So what is a pâte à bombe?

    Drizzling soft ball sugar syrup into whole eggs whilst whipping said eggs.

  7. This just sucks. On top of not being able to make my birthday cake tomorrow, I can't even take part because I've relatives visiting, i'll hopefully be packing for my move to the UK and I'm sick and still not spending enough time on my feet to consider baking.

    Maybe I'll find a second wind or something.

  8. Having not seen the recipe, I have to ask: What was the point of the cornstarch?  And what was the quantity?

    It thickens the custard in place of the usual yolks.

    I've only made one such recipe, and I concur with tan319 that it sets up too hard if you're using tools for the home kitchen. But I also think that it might be good to use when you want a purer flavor.

    According to the Medrich book I got the recipe from, it's the traditional way to make Sicilian gelato.

  9. Dorie Greenspan's Devil's Food Cake (recipe in Baking: From My Home To Yours) with an Alice Medrich glaze.

    The Cake (and believe me, this Cake deserves the Capital C) is fabulous. Doesn't really need the glaze, but it's the short boy's birthday cake, and birthday cakes must be gussied up some, right?

  10. And this was somewhere between an unripe pear and jicama or chayote:

    gallery_47138_4965_12270.jpg

    I'm not that either were actually enjoyable to eat, but the novelty made for good discussion.

    Rose Apple. The good ones are very sweet, crunchy and juicy on their own, but I like them better dusted with sour plum powder.

  11. I lied! Rijsttafel pics:

    The menu:

    gallery_28661_4926_13813.jpg

    nasi kuning (yellow saffron rice with coconut milk and fried onions):

    Are you sure it's saffron? Isn't it turmeric?

    Hi May, that's what I would've thought, but the menu says (you can almost read it up there at the tippy-top) "gele saffraanrijst". I didn't see the rice 'til I got home so I couldn't ask my helpful server at that point. But yes, turmeric would make much more sense...

    Cheaper too! :laugh:

    As Chufi said, "everyone knows sate and bami." This is a fantastic and unique thing for a European country to be able to say, IMHO.

    maybe comparable to curry in England? just thinking out loud...

    Kinda...but in my mind, Indian food has quite a high profile globally (you can find Indian food almost anywhere in America, and I've eaten it in several non-UK European countries), whereas Indonesian food is generally tough to find outside of Southeast Asia and the Netherlands. When I lived in Atlanta there was one Indonesian restaurant (in a city of 5 million people). And 50 Indian restaurants (not statistically accurate...therese or someone from Atlanta, help me out here :raz: ).

    Probably because there's an Indian diaspora, a Chinese diaspora, but I don't think there's an Indonesian diaspora.

  12. I'm going to make some dessert crepes this weekend.  Never done them before, but I'll read through the threads to get some tips and ideas.

    How long can the batter sit around? If I whip up a batch tonight, can I make some crepes tonight, then save the batter for tomorrow? Or should I make a ton of crepes tonight to use it all up, then stick the left over crepes in the fridge?  I would prefer to cook them up fresh if the batter will keep for 24 hours or so.

    I keep it over night, but it may need thinning the next day.

    I remember reading that people have had success freezing cooked crepes flat, then reheating in a dry skillet, like you would a tortilla.

  13. Dear Ms. Insanity--that looks WONDERFUL!!!  Have you ever made it?  Maybe that is your blog?  I would love to see a sliced section of that.  The chocolate sounds great but I guess would require refrigeration because of the egg yolks?

    Nope, not yet made it and it's not my blog--though I'm flattered that you might think it is. :biggrin: I might make the frosting tomorrow, depending on how things turn out.

    Well, it says simmer the mixture for a minute or two (egg yolks and chocolate) until thickened, so I think it'd be the butter that's beaten in that'd be the worry?

  14. I had brunch this morning at the home of a friend whose father is Russian (born in Mongolia) and whose mother is French and Vietnamese. 

    I happened to mention this thread and she said she had a jar of batter in her fridge and was going to prepare some for dinner, in addition to some blini, as she and her husband are celebrating an anniversary.

    She wiped out the wok, in which she had made our omelets, and proceeded to demonstrate her technique of making crepes in the wok.  She used a small ladle to add a precise amount of batter to the wok, swirled it and tossed it to flip the crepe over and immediately onto a breadboard.  They cooked very rapidly.  She had finished a dozen before I even thought of getting photos, then couldn't get my camera phone to work properly - that is, the flash wouldn't work. 

    I was extremely impressed.  I would never have thought of using a wok and it must have taken a lot of practice to keep the batter from puddling in the bottom, even with the wok very hot.

    The crepes were uniform in size, about 8 inches in diameter and while none were "lacy" they were the same thickness from edge to edge.  She showed me the blini batter, which had a lot of bubbles as it is made with yeast, and said she would make them about 5 inches in diameter, using a smaller wok.  Amazing!

    That's what I used during my period of crepe madness.

    I didn't want to use a frying pan because I couldn't swirl the batter around quickly enough one handed (plus my wrist would hurt after half a dozen), whereas with a wok, I could use both hands to swirl and got thinner crepes.

×
×
  • Create New...