zoe b
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Posts posted by zoe b
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priority Mail is 2 days almost everywhre in the US--you can't beat it in terms of cost/time .
tupperware is a good idea--never thought of that--I use tins--recycled ones from thrift shops--but tupperware would be super.
I tend to mail things that will stay fresh longer--biscotti, cookies, candy.
the problem with higher moisture products is that that moisture will produce mold--so they should not be shipped in something air tight.
pound cake is a traditional present that mails well--also fruit cake if you are into it.
Pannetone is ideal--I think it's just as good stale--I love it when it goes on sale after christmas --I eat more of it in January than in december.
when my daughter was in college I started making and sending to her a rice crispy treat b-day cake--I use an angel food cake pan to mold it and decorate, color it in some different crazy way every year--her b-day is in Oct so i do a halloween theme, but you could do fun Holiday decorations, too--if there are kids on your list this will be a hit--and it's incredibly easy to ship--I put it on a cardboard base, wrap in 3 or 4 layers of plastic wrap and box it--padding it with wadded newspaper.
Zoe
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curlz said--
Sounds like you just need to find a restaurant supply store, Zoe! Someone must know of at least one in your area...yeah, but restaurant quality pots are still quite expensive in my experience--I'm still trying to be a cheapskate even though I know I'll have to bite the bullet!
menton said
Since it lasts you so long, why don't you get a Farberware?I guess this is what I'll do--just watch for a good sale for a name brand pot
alison and tim--gee thanks for giving me more places to waste time online browsing! Great sites!!
jess--have to hit Asian Grocer this week as i'm out of a lot stuff--will check there, but i think I remember pots are aluminum there.
And I'm glad i'm not the only one who still mourns Odd Jobs--I get all teary when we pass the big Amazing Savings warehouse on rt 78--look for signs of life there.
zoe
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Double Hell, yes--I do this all the time--I just hope I see the pot before the hub does because he gets all worried about safety--the lingering consequence of having a mother who was a danger to all in the kitchen.
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I need 16-20 qt size stockpots--not for cooking, for soapmaking--I just wore a hole through my old one--I now know that they aren't stainless steel all the way through!! There's some black metal sandwiched in between two outer layers of SS.
The old one was probably $10 from Odd Jobs (I miss that store)
At the time, these cheapo pots were everywhere--now, nowhere that I've been able to find them--and nothing has turned up at the thrift stores since I've been looking.
I've looked at Wal-Mart, KMart, called Penneys and the closest Odd Lots
I really don't need a good quality pot because all i do is melt the hard oils in the pot and then mix up the soap. But it must be stainless steel--it's non reactive.
Has anyone seen these pots around --this is NW NJ--Hunterdon County area--but Somerset, Morris ans Warren are all within my driving range.
thanks--Zoe
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she's 78 and if you're thinking "nice old lady", well, don't--she's hell on wheels--and right now she's mean as a snake---my sister recounts each day to me and I need a few drinks just after listening!
The fiber issue--I think she has that under control, but I'll send her some Triscuits in the box--lots of fiber (and I know, salt and trans fats, but they'll taste good to her).
She's extremely careful about what her diet and eats lots of fruit and veggies--that IS going to be difficult, but her freinds can bring her fresh stuf (if she can bring herself to ask them).
They will want her to be as mobile as possible--I'm sure using a walker , but the other hip is totally useless so I think she'll be in a wheelchair for most of the day.
I'll add the crackers and jam and peanut butter--good idea.
I think there will be plenty of juice there so I won't bother sending that.
thanks all--Z
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my mom's gonna be in an extended care home for at least two weeks recovering from hip replacement surgery--so I'd love advice on what to send her (she's in TX, I'm in NJ (my sister is covering this hip, I get the other one).
I'm sending Butter Nut Crunch that I make for her all the time, a couple kinds of cookies, after that I'm drawing a blank--maybe some dried fruit and nuts--ooh I just thought of buttered pecans--but what else is easy to ship, non perishable, and not fussy to eat?
advice appreciated --Zoe
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well, I haven't read this whole thread--but i think i get the gist of it....and i disagree with it--Rachael Ray's more of a personality than a chef, and so what?
I don't lthink she has anything to teach me--but she has her good points-- i recommended 30 Minute Meals to my twentysomething daughter--the few shows I've seen were fine--simple and tasty sounding recipes that someone without a lot of kitchen skills and a pantry full of exotic ingredients could make.
Just saw a part of her new talk show and i think she's excellent on it--her perky personality is very likeable on the show--and she seems genuinely interested in what her guests are discussing--again, will i watch it, no, but do i think it's better than most talk shows on TV? Yes, I do--certainly better than Martha's show--so boring i can't watch for more than 10 seconds.
So, really, what's the point of trashing the woman? Is she responsible for the crap programming on TV? I don't think so.
But I do agree with the horror about the bad tipping on her show $40 a Day--anyone who's ever waitressed has to cringe at her tips.
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If you do the uptown food trip, which I highly recommend--and they aren't touristy places, everyone is just doing some shopping, you'll see all sorts of different foods and cooking equipment.
And you can pickup great things for picnic meals and snacks--also, Zabars generally has good and really cheap chocolate bars up front near the registers that make great dessert with some fruit
there are also still a few cheap places to eat in that neighborhood.
Apparently, La Caridad (72nd & Broadway) is open again. Now it isn't fabulous food--it's Cuban Chinese--and really a mish mash of both those cuisines--but you can get cheap protein there--although I love the beans and rice and plantanos--and it's a neighborhood place with good people watching opportunites--no decor, though.
Also, there's a Gray's Papaya stand down by the subway station at 72nd St--the cheapest and most filling meal --a hot dog and their smoothie--I haven't eaten there for awhile, so I don't know how much they charge now--$3?
Another great area to visit is Chinatown--you can wander around here for an afternoon and get something to eat almost anywhere.
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You may have trouble buying sheep'smilk. Since there aren't many people producing it it is scarce, and the farms that produce it use it for cheese and other dairy products. They aren't permitted to sell the raw milk itself--I make sheep'smilk soap for Valley Shepherd Creamery and he gives me the milk to use--but he can't sell me any milk to produce soaps for my own business.
Zoe
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ohhh--marshmallows--good idea--it was a happy day when I learned you could make s'mores in the mic.
I'll have to see if plain marshmallows do it for me--they unfortunately also bring on the urge for very strong hot chocolate with not much sugar in it and as many marshmellows melting on top as will fit.
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I made chocolate dipped pretzel rods last night--i think they are a perfect snack--you get sweet, creamy, crunchy and salty all in one--and they aren't too bad for you--maybe too much salt, but otherwise ok.
I used Utz pretzels--they are a PA company, I believe, and Ghirardelli chocolate chips--the 60% cacao ones which are dark and not too sweet.
what do you like for a snack? and i'm not counting fruit here--as much as i love it, it only works to hold off the snack attack for about a half hour.
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I still haven't heard from Marcia Karrow, yet --will call her again Monday--called Panter's office on Fri and the woman I spoke to said the calls were mixed, fairly even in terms of pro or con--so the e-gulleters and others of that ilk are rallying, apparently.
Was driving on Saturday and heard Jim Coleman's radio show on NPR from WHYY--the subject was France and foie gras was mentioned--a big lightbulb went off in my head--
if you haven't listened to this show, Coleman is a chef based in Philly area--he seems like a nice guy, and I think his show has a pretty big audience--
so message for Anthony Bourdain----if you read this--you and Ariane Daguin should go on the show--I'm in NW Jersey and i get it--I think WHYY is heard all over NJ--and you have a food loving, aware audience--it would be a super forum for the whole issue
Zoe
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I haven't made garlic bread for ages, but make it the way a friend taught me--melt your butter with the chopped garlic in it--pour over the bread which you've sliced almost through-- wrap in foil--leaving a bit open at the top--and bake until crispy.
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"What kind of hot sauce? most recipes say Frank's or a Louisiana hot sauce, I am not familiar with anything except Tabasco. What is the difference? In Japan tabasco is widely available though I have seen a Crystal brand at the 100 yen ($1) shops."
Crystal Sauce is great for wings--I prefer it to Franks--and it's hard to find here in the US lately--I guess because it's all being sent to Japan!!!
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Perhaps that's the answer, Jack. Many of the recipes in "Secrets" use a sponge.
yeah, the best BM breads I make incorporate a Biga--are mixed and proofed in the machine, get another short rise after shaping and are baked with a baking stone.
But there are many breads that still taste pretty good made standard BM style--I've been making a good rye lately that's nice and firm and slces beautifully--Beth Hensberger's book is a great resource for anyone wanting to try BM baking.
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From the Sun-Times in Chicago.... regarding one of the alderman.
Natarus said he went along with the foie gras ban because he's a softy for animals.
"It was a mistake in judgment -- and that can happen to anybody," Natarus said.
yeah, and really this will be the prevailing public view--only those who have thought very carefully about food and food production issues will feel otherwise
Freedom of choice, traditional farming; those are good talking points. The right to just, like, kill whatever you want? Not so much.hehehe--if we can keep this an agricultural and small business issue rather than a class/elite against animal lovers issue there will be a better chance of succeeding.
This issue is not about foie, nor is it about D'Artagnan, their incredible products or their suffering workers. This issue is about a legal precendent that once set, can be applied to other types of foods (veal, kobe style beef, etc) which in turn WILL impact all of our quality of life.The focus needs to be on researching and developing better farming conditions, not banning foods.
very true, although i can't help bleeding for D'Artagnan and also the farmers around the country who are supplying thei products.
Zoe
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So, I made some phone calls--
talked to the Dem and Rep Assembly Legislative Aides for the Agricultural Committee--and their opinions are that there isn't a lot of movement or push for this bill thus far--won't even know if it is even on the agenda to be discussed at the next committee meeting until a week before--around October 15th.
However, with the media attention this may change--so who really knows at this point.
I next called Marcia Karrow's office--she's actually on this committee-- and the woman I spoke to says she doesn't think Karrow is for this bill, but she didn't know too much about the undercurrents of it--Karrow is going to call me back on this--will post when I hear anything more.
and to clarify--I was discussing A3230--not the future more serious bill.
Zoe
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This stinks--thanks for passing the news on, AB--I was aware of the first squib fired, but the second attempt looks serious.
We can't afford to have a resource like D'Artagnan threatened for political expediency.
And thanks, JasonZ for the relevant info about contacting legislators--
I'm getting on this now--it's unfortunate that it's so difficult to get people to understand this issue--foie gras is such an easy target--I've used AB's comparison of the horrendous conditions for factory raised chickens and people just get that glazed look in their eyes--I can hear then thinking "she's insane".
I know someone who's an insider in NJ government--I'll call her tonight to see how much we need to worry here--it could be something akin to right fringe pols holding up plastic fetuses in front of cameras to get attention-- but in case it's not writing letters is a good thing!
Zoe
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glad to know sirloin is ok--now a dumb question--is a sirloin tip roast acceptable? my A&P has it on sale this week.
From what I could read, it's tender enough for kabobs--but i know my husband will throw a baby fit if it's not tender enough.
loved all the sauce ideas--except Mr Kim's mil's sauce.
I think I'll add a chimichurri/salsa verde to the mix--something a little lighter would be good.
and Tim, thanks for the sauce link--I will try it--but early in the evening--after 2 wines I'm no longer reliable in the sauce making department.
Zoe
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I'm doing a completely retro birthday dinner for my brother in law--
martinis
shrimp cocktail
salad with blue cheese dressing
beef fondue
I think I'll make that gorgeous white chocolate strawberry cake that was posted here recently for dessert.
(and then we will all drop dead)
now--I seldom made beef fondue even in the old days--so I could use advice
is filet the meat of choice?
do you have to use peanut oil? I'd prefer to use canola, but won't if anyone thinks there's a big difference in taste.
and the sauces--of course bearnaise, and I saw a recipe for a sour cream horseradish sauce here that sounds good--so what for the third one? a barbecue sauce, maybe?
and anyone have a fool-proof bearnaise?--I use Julia Child's recipe and it sometimes breaks on me.
Zoe
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yeah, I just got the first book out of the library and i discovered that one of the characters in the Whole World Over is in The Three Junes--I love when an author does this--it reminds me of the Victorian novels that create an entire continuing world to get lost in.
Zoe
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I scrape the residue out of the spoon with my (clean!) index finger--hands are useful tools.
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just finished reading The Whole World Over by Julia Glass.
It's wonderful novel--and the whole plot hinges on a piece of cake--someone tastes a piece of cake that one of the main characters has made and this changes the lives of almost everyone in the novel.
The whole book is filled with food--home food, restaurant food, ranch food--all sounding delicious.
I just realized that the cooking frenzy I've been in for the past few days is inspired by the food in the book.
Just wanted to add that it's not some mystery with recipes--she's a great writer--got the National Book Award for her first novel.
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chicken and dumplings--nothing fancied up about it--I think just seasoned with salt and pepper and possibly an onion--one of my favorite dishes cooked by my mother--she grew up in Colorado, but her family seemed to cook more Southern than Western--I remember all the great aunts' fried chicken and mashed potatoes like a dream.
As for revivals--I've made rumaki a few times for parties and people just gobble them up--whether they remeber them or not they are always a hit.
Zoe
baking with white whole wheat flour?
in Pastry & Baking
Posted
I was so pleased to find King Arthur White Whole Wheat flour in the supermarket today--can't wait to try it out!
Have you worked with it? The KA site says use it like whole wheat flour, so I've got that--but how does it compare in taste, texture, etc with regular whole wheat?
I'd love to hear of your experiments--and if there are a million threads on this--mea culpa--i did do a search, but had no luck.
Zoe