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annabelle

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Everything posted by annabelle

  1. I was thinking it was more like one of these Romertopf pans that were popular in the 70s. I've never seen a terracotta loaf pan before. Interesting idea.
  2. Unglazed terracotta needs to be soaked in water first. This is good for roasting birds and baking breads. I'm not sure about something like clafoutis.
  3. That's nice and convenient for days you don't have time to go to many different shops. I have a feeling you'll end up doing your regular shopping at other shops, though. WF is expensive and doesn't always have a lot of variety. It's nice to have another store in your block though!
  4. I'd watch it if we got Canadian television here. I like Chopped since it forces the cooks to think on their feet and who doesn't like to win $10000 for cooking? Pam, will you try to get a spot?
  5. I'm enjoying virtual camping with you, Smithy. It's the only way anyone is going to get me to camp, except at gunpoint.
  6. That sounds lovely, Franci. I love baccala.
  7. Thanks! I spent big on the last one I bought and no one was impressed. I thought it was pretty good, so maybe it's my audience. I'll bet that's it.
  8. My Prime Rib attempts are always tragic affairs. I can't help.
  9. I have Christmas Eve figured out. We are having King crab legs with drawn butter and lemon. My step-daughters sent 8 pounds and there are only three of us this year so we'll eat half and save the other half for New Year's Eve. Christmas is a redux of Thanksgiving or a ham if my dad decides to send us one this year.
  10. Thanks! We had an Amish market for a few years, but then some toughs roughed up the wife and daughter and scared the little boy half to dead by tying him to a chair and blindfolding him during a robbery. The family sold the store and it still sits empty now, although their lawn furniture business is brisk in the spring and summer.
  11. Making butter has always been on my "to do" list. Andie, I love your tutorial (I believe it's on your blog) about making butter and your collection of butter molds and paddles. I miss all the great flea markets in Dutch Country for these kinds of items. I do make crème fraiche quite often to use in cooking and as a tangy topping on sweet fruit desserts. I like that it can be brought to a higher temp than heavy cream without breaking a sauce. I have also purchased past sell-by date heavy cream for this purpose.
  12. I freeze butter all the time. We do large quarterly shops at Sam's Club and I'll buy 16 pounds or more depending on cost and pop it in the freezer. Jaymes, you made me long for the Amish butter I used to buy in Dutch Country. So, so tasty on fresh bread.
  13. PanaCana and Jaymes, we tend to eat mainly freshly prepared foods, except pasta since I have to draw the line somewhere or never leave the kitchen. I generally try to keep track of what may or may not be good or bad for us, but honestly, it's a crap shoot. Remember when eggs were going to kill us? Now it's wheat and GMOs or farmed fish. No! shellfish! No! Nitrates! You get the picture.
  14. Potential harm does not equal certain harm. When relying on animal testing studies, in general the animal is given an enormous amount of the substance to be tested, much much larger than a human would be able to consume in a lifetime, let alone in the condensed time frame used in the test. As of now, the FDA does not call Bisphenol A a toxin, but it does caution not to heat containers lined with BPA if one is worried about transfer. This isn't a thing I worry about. At all.
  15. Most natural foods stores will carry those brands of coconut milk. I buy them for baking now and again.
  16. I'd not heard of that book before, andie. Thanks for recommending it as I can never have too many books about cake!
  17. annabelle

    "Floater" beans

    I've had the same experience. It kind of makes me mad to pay for the rocks.
  18. annabelle

    "Floater" beans

    Not from Rancho Gordo, of course.
  19. Mario Battali is major offender with the OO splashing. If I want more oil in my food, I'll ask for it.
  20. This is a thing that has bugged me since the 70s. Why do we want to make a boatload of substitutions to a perfectly good recipe (say, Grandma's brownies) to make them "healthy"? Treats are treats, not something that needs to be reworked to be good for you. Another thing that bothers me is the insistence on authentic ingredients in foreign cuisines (I'm American, bear with me please) yet the willingness to substitute bizarre never used in that way in Western cuisine ingredients in traditional dishes from the Western world. We're all supposed to point to this as a path to wisdom instead of an act of heresy. Honestly, the willingness to toss one's own cuisine out the window as inferior is just as pretentious as insisting on only "authentic" ingredients. The harder to source, the better, sourcing being a badge of honor. "Yes, I had to go all the way out to X neighborhood to find Y ingredient at Z's tiny hole in the wall shop that is only open on alternate Tuesdays, but it really makes the dish!" If you say so. It's ridiculous and one of the reasons I quit subscribing to cooking magazines about ten years ago.
  21. Maybe he works at a bank. Those hours sound normal for that kind of work. Anyway, why would Mike lie?
  22. I buy it in cans. Much more convenient and less labor intensive.
  23. Anyway you look at it, it's a sunk cost. Good quality appliance will pay for themselves over time, that's for sure.
  24. Not to take away from the OPs question, but I can't seem to find regular rennet at all. A little help? Never mind. I found it in your link.
  25. No, I'm sorry. It must have been a one day only deal. I included the link to the site proper in my post, though.
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