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Everything posted by BeeZee
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I have enjoyed chocolate pudding made from avocado as a dairy-free option.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
BeeZee replied to a topic in Pastry & Baking
I didn’t bake this, but enjoyed it at a little French bakery in Sarasota, FL. The lemon merengue tart was outstanding for it’s tart lemon filling (not overly sweet) and the merengue was closer to marshmallow texture. -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
BeeZee replied to a topic in Pastry & Baking
I wound up making guava jam with some white guavas that were suboptimal. It is delicious, I added a little lime juice and 1/8 tsp vanilla paste to the strained fruit (which I had simmered with lime peel). The texture is a little grainy, similar to apple butter. -
Some leftover steamed asparagus, dotted with a little mustard, melted cheese in toasted Dave’s Killer Bread.
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Thanks, my original plan to make jam is probably the way I'm going to deal with them. Seems like hard seeds are a characteristic of this variety.
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I just received Ripert's "Seafood Simple" as a birthday gift, looking forward to reading it. Although I will undoubtedly gnash my teeth at the prospect of sourcing fresh seafood good enough to take advantage of his recipes!
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Bought a package of guavas today, they are yellowish with cream color flesh. I tried one which looked sort of ripe, maybe it wasn’t quite there, but the seeds are really unpleasant. It was like chewing BB’s, they were really hard. Do the seeds get any softer if the fruit is more ripe? I like the flavor, but no way I am eating those seeds, I will cook them and use a fine strainer to separate the flesh as fall back.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
BeeZee replied to a topic in Pastry & Baking
@Pete Fred I wanted to take a moment to thank you for posting the types of baked goods that you often do - the deceptively simple looking ones, no piped frosting, no glitter, but full of flavors. The flavors and textures you describe are my very favorite, I always gravitate to these types of cakes. -
Casserole pre-bake…spaghetti squash with a topping of sauteed mushrooms/onion, tomatoes, and diced, roasted eggplant. Grated parm. Will be having it with panko-crusted chicken breast strips.
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We went out for our celebratory dinner on Saturday, I have a long day of work on Wednesday. Perhaps take-out pizza and chocolate!
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Some leftovers from dinner - roasted broccoli, quinoa, sweet potato, Patak's mango curry sauce and added chickpeas.
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My Uncle had one of these Tovola ovens, he liked the convenience but said the meals they provided were very salty.
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Conceptually, I gather some of the gifts should be referencing the animal year (dragon = tea), are sweets also traditional as we use in other cultures, “sweets for a sweet year”? Or is it more of a tradition of presenting something outside the every day/indulgent?
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The molasses is simple, around 1/2 cup sugar mixed into 4 cups juice, plus 2 tbs lemon juice, simmer until reduced to a syrupy consistency, it will be around 1 cup when it’s done. I scale down for much smaller batches, since I didn’t have that much juice or a great antique juicer!
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When life gives you pomegranate juice, make pomegranate molasses!
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That question of packaging was actually one of the reasons I wanted to take a look in person. I didn't rummage through the piles since I wasn't intending to buy anything, but looking at the packages of fish superficially, they seemed reasonably consistent. I will take a closer look when I'm actually going to be buying some.
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I finally got around to visiting the retail location near my office. A strange in person shopping experience, everything in plastic (cryovac) bags (or boxes, in some cases), a visually sterile environment. I realized how much merchandising/visual appeal factors in to the desire to shop. I did satisfy my curiosity and everything looked to be in good condition, plus there were items that I definitely can't get at my usual supermarkets.
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We had some hiccups in our area surrounding the relatively minor snow events last week, I suspect it was due to shipments of produce which were delayed from California. Some dry goods were out of stock, but that happens sometimes when the market has a "hot sale" on something so it could be supply chain issues or under stock/over sold! There was one stretch where we had zero availability of grape/cherry tomatoes for around a week.
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@liuzhou, what is meant by “explaining money”? The other aspects of the celebration sound pretty terrific and a joyous way to come together.
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I think “spicy” is preferable. In my household, we have a little joke about soup being “thermally hot” but the genesis of that was someone’s confusion of “hot vs spicy”.
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Vegan curry with yams, red lentils, chickpeas, and baby spinach added at the end to wilt. Served with brown rice.
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I like our local supermarket’s house brand mushroom and cheese veggie burger/patty (frozen, 4 pack, on sale for $3.49 today) but I prefer to differentiate these products (personally) since I don’t eat them as a meat burger sub. Like @rotuts, I will eat turkey burgers for the burger on a bun experience.
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This quote says it all: "Why try to squeeze another 20 per cent profit out of something you're going to dispose of?" Our local supermarket has a refrigerated case near check out where they put "short date" prepared foods and sometimes things like fresh pasta (not to mention "sushi" which seems like Russian Roulette, hard pass on that). There are some legit buys in that case, not to mention the "day old" bakery stuff and "use or freeze by tomorrow" fresh meats in the butcher area.