Hawthorne
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Posts posted by Hawthorne
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Bump this; it's nearly time to start thinking about Christmas dinner again!
Not that we'll be doing roast beef this year, due to the economy, but I did think it might be useful to add a couple of things.
Find a butcher who will sell you a roast which still owns it's own fat. That is, it hasn't been trimmed. You can't make YP (or roasted potatoes) without beef fat. And where I live, if you can't find a place who'll take a special order, even a very rich prime rib may not give up enough fat for accompaniments. Something needs to be done about this situation. I am capable of trimming my own meat, thankyou very much, and prefer to get my meat with the fat on.
When I take the roast out of the oven, I pour the fat off the pan very carefully; what I don't need for gravy and the YP I keep for frying potatoes and other such applications.
Someone upthread asked about seasoning on the roast - if you like the roast seasoned with whatever you put on it, your potatoes/YP/anything else you do with the fat will be fine.
I generally make mine in a cake tin, and cut it in wedges. However, when I make toad-in-the-hole I make that in a square pan - and I find it takes 10 or 15 minutes longer to cook. Whether that is due to the pan or the addition of the sausage I have no idea, but there you are ..
Otherwise, I concur with all the comments made above. In fact, I will now pay more attention to the stand time when I make it; I have a hunch that some of my less than stellar efforts may have been due to the batter not having stood long enough.
My grandfather always carefully put his YP on his saucer, sprinkled it with sugar and saved it for dessert. Even on Christmas, when there was plum pudding to be had, the old rogue!
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Oooh ... I don't really get very creative this way as a rule, but I have certainly got to try a couple ... or a few .. of these soon!
Another thing I'm going to try soon (which I just read about the other day as a sauce for something there is no way I'm ever going to make in its entirety), is basil mayonnaise. I've put all kinds of things in mayo for one reason or another, but basil sounds like it might be a winner. How did I miss that??
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Bump this ..
This thread sure isn't doing much - I hope that doesn't mean that last year's experiments were a bust!
In any case, I haven't really got much further ahead since I posted that last message, but my Uncle wrote me not long after wanting to know if I wanted my Aunt's pudding basins .. well, I certainly did, and he's sent them to me!
Only one of them could really be called 'small', but I'm convinced they'll freeze, and I'll bet they can be warmed up nicely in the micro wave :-) No sense having all this nifty technology if you don't use it!
Here they are:
So .. time to check out the recipes! Will be back ...
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It is also called steamed dicky, dicky pudding, and plum bolster (the most evocative name I think). In refined modern parlance it is sometimes called Spotted Richard.
Here is a recipe from Alexis Soyer’s Shilling Cookery for the People (1854)
Spotted Dick.—Put three-quarters of a pound of flour into a basin, half a pound of beef suet, half ditto of currants, two ounces of sugar, a little cinnamon, mix with two eggs and
two gills of milk; boil in either mould or cloth for one hour and a half; serve with melted butter, and a little sugar over.
Rib-sticking food it is, perfectly suitable for filling up gangly permanently hungry English schoolboys.
So .. shall I try this recipe .. ? Or are you illustrating an historic recipe form, which can sometimes be tricky in the execution :-)
Actually, I have a couple not unlike this of my grandmother's, and they mostly come out very well, though I did discover that her wedding cake recipe included liquid only as an addendum, and an inaccurate one at that! lol!
This looks like a perfectly good recipe (though maybe quite a lot of suet?), and I might use it to christen my departed aunt's antique pudding basins, which my uncle has just most kindly sent to me. If I do it (my list has become alarmingly long since my husband had a heart attack, from which he is now mostly recovered) I will let you know how it came out. I should say that I have eaten steamed puddings fairly often in the days of my misspent youth, but haven't yet made one. It's way too late for plum pudding this Christmas, but I am hoping to have got the gist of the thing by next summer, when it's time for next year's plum pudding, as I have my grandmother's recipe for that too.
thanks!
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First, I have to question your premise. Are you sure the goldfish was truly frozen? Fish are cool-blooded animals so their bodies can survive at colder temperatures, and their internal processes slow down. Most likely the fish wasn't completely frozen. Maybe the exterior was truly frozen, but the fish's metabolism just slowed to give the appearance that it was completely frozen. As far as I know, fish can't come back to life after being put on ice or flash frozen.
You could be right. It was a science fair experiment from a long time ago. After "thawing," the fish lived about two minutes (during which he seemed completely drunk).
I've been doing some searches on cryonics, and most suggest that goldfish can't, in fact survive freezing. But according to many sources, including this one, some fish and small animals can:
"Viruses, bacteria, sperm/eggs, embryos at early stages of development, insects, and even small animals (small frogs, some fish) can be cryogenically frozen, preserved for an indefinite time (as long as low temperature is maintained) and then thawed and returned to a living state. Large animals or organs (a few centimeters and larger) can not be safely frozen because removing heat via thick tissue by natural thermoconductivity becomes so slow that ice microcrystals grow big enough to damage cell membranes."
At any rate, the issue seems like a complicated one. There are different mechanisms at work causing cell damage, not just in the freezing process, but in the storing and also the thawing process. And these processes seem to be dependent on many variables. It's still seems curious that freezing reliably kills parasites, but not some larger organisms like insects and embryos.
I don't know how or why it happened, but I saw this done on a science program years ago - the gold fish was dunked into liquid nitrogen, which certainly froze it, and when it was returned to its bowl it was apparently restored. I don't recall it being apparently drunk, but I also don't know how long it might have lived beyond the experiment.
Feather mites are apparently killed by freezing, (a little off topic, but not entirely) but I always thought it was the thawing process which did the job, since I understand the thawing process to rupture cell membranes.
The only raw fish I eat is Nova Scotia salmon, but I assume that that is less raw than is apparent. It's raw enough for me
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i should start out by saying that i've never actually made a steamed pudding myself, though i've been wanting to for ages.
but in thinking about the idea over the years, and reading recipes, it occurred to me (or maybe i saw it somewhere) -- could you make mini puddings in small (250mL) wide-mouthed mason jars? they would certainly stand up to steaming/heating no problem. would this work?
Hmm ... hadn't thought of those, but I don't know why it wouldn't, though they would be *very* small .. but I do have one rather small pudding basin, I don't know what it's capacity is but it's no bigger than a pint, and maybe smaller. I haven't seen it in a while, and I hope it hasn't got broken. One of my antiques :-) So perhaps half pint widemouths would work. I don't think I'd risk the very tiny ones, that would probably make nice little single portions .. though once you know your recipe works in a more conventional size, it might be a neat experiment.
But someone upthread did say they use all kinds of other containers, whatever comes to hand essentially, so I think I'll poke around and see what I can find.
Judging by this thread, most people don't think it's too late to make them, so since I have a fridge full of suet, maybe, after the fruitcakes and the pickled cabbage, I'll run a quick test!
I've never made one either, but the people I know who do make them aren't any smarter than I am ... I don't think, anyway! lol! So, I don't think it will be a problem. Unless of course, my grandmother's old recipe is missing something or other, and since no one in my generation has ever used it we don't know about it .. only one way to find out, though :-) The instructions are a bit sketchy, but until I get the fruitcakes out of the way I'll keep looking in on this thread, in case someone posts some tricky caveats. I doubt that they really need to be steamed for 9 hours, as this recipe calls for; I suspect that that is because my grandmother made one huge one for Christmas Day with the whole extended family at the table. I can't imagine little pint or half pint ones would take that long.
And that brings me to another question - do they freeze? I'd think they would, but has anyone done it?
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My absolutely favourite steamed pudding is a take on the sussex pond lemon steamed pudding ... by Jamie Oliver it is a chocolate and whole orange pudding.
Eaten hot or cold, it is the easiest thing to prepare for guests and tastes just divine ... sort of like a Terry's chocolate orange (if you have tasted one of those).
There is a copy of the recipe here: http://www.cook-book.com/recipes/chocolate...ge_pudding.html
Oh no! The link is broken!!! Can you reup it?
tia ...
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But I've got a stash of suet, and I'd like to make some for next year.
Apart from the suet, the other obstacle to the project is a shortage of pudding basins .. anybody know where I can get small ones, short of importing them from the UK?
Lehman's and Amazon both list larger ones, but it would be silly for me to make big puddings, because there are only 3 of us and my recipe is very rich, and those I plan to gift are also small households.
If you know of functional substitutes for pudding basins, I'll entertain those ideas too. I even hear that people are doing steamed puddings in the microwave ... tell me it's not so, please! Unless, of course, it's very successful :-)
Help ... ?
tia -
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I mentioned this somewhere else on egullet, but I'll say it again: those with meat slicers looking for some more ways to use them should have a gander at Michel Richard's book "Happy in the Kitchen".
He's doing all kinds of wacky things with his slicer. For example, slicing an onion and using the slices as "pasta".
Cheers,
Geoff Ruby
Will have to see if I can find this - though onions are kind of SOP for any slicing gadget you happen to have running aren't they?
Not sure about using them as pasta ..
I have found that the options are a little different with slicers which have smooth blades. I haven't arrived at a conclusion yet as to whether smooth is better than serrated, but they are different.
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I've been thinking about buying a Vacuum sealing machine in order to do Sous Vide cooking but I am wondering whether it is worth it. It's a given that it will be helpful for Sous Vide but what about its other uses?
The general opinion seems to be that items can be stored longer when vacuum packed but is this the case practically? Can anyone give me examples of foods that keep longer when vacuum packed or any other benefits that vacuum packing produces, aside from it's use in Sous Vide?
I don't know about the sous vide, but I've worn out 2 food savers, and wouldn't be without one. I vacuum pack not only what I freeze (including soup, stock, sauces) but also cold cuts, bacon, cheese ... it seals jars (NOT, as they say, a substitute for heat packing) and their vacuum containers are pretty nice. It also cuts the time it takes to marinate things if you have the shallow, square container ..
I'd say go for it! Make sure it has a separate 'instant seal' button, and a port for the jar sealer thingies .. that is, go for a medium to high end model.
Hawthorne, good old Santa is planning to bring me a food saver this year. What model do you have? Thanks!
Ah well .. they change their model numbers the way people change their socks ... mine is a 1500, I think, and includes a storage chamber and cutter for bags and seems not to be available any longer. I don't think I'd do the storage part again - it makes the unit rather bulky, though you may have better storage options than I have. The cutter is nice, though. But when the last one went, I really needed to replace it, and that was pretty much what was available over the 'basic' model .. seemed like a good idea at the time. Mid price .. I think the MRP on it was about $180, but I bought it for less. Looks like the prices have come steadily down since I bought the first one, too. That would have been about 10 years ago, and I had to swallow hard to come up with the price on spec. They didn't used to have so many optional models ...
This seems to be their latest 'do it all' model Food Saver, and I don't know how much you gain by spending more money - unless higher priced models include more toys or something. Check out their 'all products' list, and tell Santa to google the model you favour; it can probably be had somewhere at a substantial discount :-)
Mine regularly sees a couple of hours a week's use, and I get 2 - 3 years out of them, about. This one I have now is about 2 years old, (maybe 3; time flies when you're having fun) and it seems to be soldiering on .. touch wood! lol! I pack a lot of meat; there are only 3 of us, and we aren't big eaters, but it's cheaper to buy (and often cook) for more ... it's probably the appliance I use the most. I squawk about the price of the bag material, but it saves enough food to warrant it I think.
Theoretically, you can reuse bag material, but I haven't have good results with that. Maybe I'm doing something wrong .. YMMV on that issue ..
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Let me add that it didn't sink and become a pancake. It was better than edible, and recognizable as a sponge cake. Is it possible, that like a chiffon, that it had to cool WHILE clinging to the pan so that it wouldn't sink?
I didn't follow the instructions to line with parchment, as I'd just run out. I just buttered and floured the non-stick pan.
Thanks Wendy.
Ahhhh, a couple things I see now that you wrote that.
1. Don't use a non-stick pan for baking a sponge cake. And don't butter and flour the pan either. (you'd have been better to change pans if you didn't have any parchement and choose a pan you could de-pan it from.......like a two piece ring mold.....)
2. It needs to cling to the sides of the pan as it rises in the oven and while it cools.
Has anybody besides me noticed how much harder it is becoming to find plain, not non-stick baking pans?
I did finally find a source, and if I'm not the only one who hates non-stick for almost everything (I do have a couple of cookie sheets that are functional), I'll dig up the link and post it ... maybe that's something everybody knows.
One of the things I need is some square pans, and I was shocked at the price of them. I am mystified that square pans would be more expensive than round ones, but I guess I can survive a while longer. But all I can find locally is non-stick.
Blech ...
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Somewhere here there is a pizza dough thread, which turned me on to pizzamaking, where I discovered that if you put the dough in the fridge for 24 hours, even pizza dough made with bread flour can be turned into pizza without a major fight! Yes!
At last - pizza independence!
If you can remember to make the dough 24 hours in advance :-)
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I have 9 in my freezer right now after making creme brulee and I'm at a lost. How long will those egg whites be good for?
Save those egg whites -- they'll last for 6 months. You can make angel food cake or buttercream from them. That's what I usually do with mine.
There is also a thread on using extra eggs / yolks / whites Here for some other ideas for the parts of a whole.
I'm not a baking dumbass, more a new professional. And, the stuff I see others out there posting, professionals or not, shows me that I have a whole h*ll of a lot to learn still. Ask, and someone will help!
I'm not a total dumbass, just a semi-dumbass .. but you've answered one of my questions already; now that I know those egg whites will keep (without freezing) I can indulge in more of those extravagant egg yolk things guilt free!
I LOVE this site!
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I've been thinking about buying a Vacuum sealing machine in order to do Sous Vide cooking but I am wondering whether it is worth it. It's a given that it will be helpful for Sous Vide but what about its other uses?
The general opinion seems to be that items can be stored longer when vacuum packed but is this the case practically? Can anyone give me examples of foods that keep longer when vacuum packed or any other benefits that vacuum packing produces, aside from it's use in Sous Vide?
I don't know about the sous vide, but I've worn out 2 food savers, and wouldn't be without one. I vacuum pack not only what I freeze (including soup, stock, sauces) but also cold cuts, bacon, cheese ... it seals jars (NOT, as they say, a substitute for heat packing) and their vacuum containers are pretty nice. It also cuts the time it takes to marinate things if you have the shallow, square container ..
I'd say go for it! Make sure it has a separate 'instant seal' button, and a port for the jar sealer thingies .. that is, go for a medium to high end model.
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It may be totally Toad in the Hole where you are but in the southern San Joaquin Valley (California) in the early '50's, it was Egg-In-The-Middle-Of-The-Toast. Thanks Mom!
Speaking of which...what the hell ever happened to soft boiled eggs? I remember cups, cutters and all kinds of gear to deal with them. At least two or three days a week this was what my mother made me for breakfast. She was a definite believer in breaking the fast, fast. She worked and was always running behind. Can't get a much quicker fastbreaker than a three-minute egg or two...
Because nobody can be bothered to figure out *exactly* how long to cook their particular preference for the things .. and in some places it's impossible to buy egg cups! I was looking at some in Kitchen Kaboodle yesterday, and the price ... can you say 'l-o-o-n-e-y ..?
But you're dissembling ... we still haven't heard the rest of the story!
Tell! Tell!
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We had a full house stay over one Thanksgiving. To keep it simple, we made a dish of eggs, apples, cheddar cheese and sausage in advance so it was easy to heat and serve in the morning. It was a dish we enjoyed at a B&B, so we thought it was a good idea. Wrong!
We got requests for specific brands of cereal, flavors of jams as well as white bread for toast. (We had english muffins and whole grain bread as well as a selection of preserves.) We couldn't wait for them to leave! It was much easier to serve them dinner than to get involved with anything else. Note - these were family members who only traveled 45 minutes by car, so it wasn't as though they flew or drove long distances to get here. It would have been easier to take the whole group to a diner!Where they probably would have eaten whatever was on the menu without grousing! lol!
I always try to find out what guests drink, because we drink mostly coffee, water and occasionally beer/wine. You can tell we are having company when I check out a couple of cases of soft drinks when I shop.
One thing I often forget is to mention that we use decaf, and before you gag, consider that no one who drinks my (fresh ground french roast) coffee has a clue about that - unless they are heavy caffeine users who develop headaches as time goes on. Often they tell me how great the coffee is. I'm trying to reform, really - particularly since there is rarely anything in the house that would give them a caffeine fix; we don't drink soft drinks at all.
I really don't give this whole caffeine thing enough thought; often when I drink coffee at a friend's place I end up so wired I'm practically non-functional by the time I get home! lol! I have resorted, when I occasionally remember, to taking a carafe of decaf with me, but this seems a bit tacky, though my friends are amused.
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The Pork Cake thread has the story about where the recipe for Christmas Cake made with Pork Mincemeat from my Dad's Grandmother "Meemaw".... Viva's remarkable photos are worth looking at. Hard to believe that was two years ago.
The "mincemeat" is not at all like commercial mincemeat but we don't have an alternative term to explain it better.
We should maybe be calling it 'sweet mincemeat' ... I have (untested) a lot of recipes for this, whatever you'd like to call it, which call for everything from pork through beef and venison ... the recipe I use is my grandmother's, which rather modestly keeps the meat down to mere suet.
Pork was much more plentiful than beef (and there is a lot more fat on a hog, pound for pound) in the south, and hogs fatten well on less expensive food and can forage for themselves in the woods, on acorns and roots, so people in the rural areas were much more likely to have pork fat than beef suet.You'd think so .. but old English recipes seem to be the ones which are dependent on suet. And often, though you can make them with butter or lard, or tallow, they really don't come out 'right' unless you find a butcher who will sell you actual beef suet.
People in rural England also knew the worth of hogs so I believe that in many cases traditional recipes were altered over time to reflect the materials available at the time, whether pork fat, beef fat, etc.Until the last few years, hog fat was a very desireable commodity for a lot of purposes. I think it's interesting that we started having 'health problems' (apparently) related to fat consumption - after our diets became loaded with hydrogenated fats. I'm sure much of this is excess; all things in moderation seems like a useful principle, but real fat in seems to me to be useful and tasty.
My maternal great-grandmother came from England and was an avid collector of "receipts" from earlier eras. Since she was born in 1844, earlier times for her meant Regency, Georgian, and etc. She died in 1949, when I was ten, two months shy of her 105th birthday. We talk about the changes we have seen, think about what she saw. The industrial revolution, most of Victoria's reign, Edward, George, Edward and George.Very true - I like old recipes, and have a good many of my own grandmother's - and some of my husband's grandmother's. I use several of my grandmother's still, partly out of cantankerousness - but I think that old recipes are very interesting, in that they show a kind of evolution of cooking. I like to get hold of old cookbooks, which are often amusing, and just as often enlightening.
Unfortunately there were rather a lot of things she didn't use recipes for, and either my taste memory is flakey or I haven't found the right formula to duplicate them. One day ...
She often talked about how the traditional methods of cooking and baking, and the ingredients had changed so much from when she was a girl.She really did no cooking herself, I don't think she had ever done so, but she was interested in recipes and cultivated cooks and bakers and winkled their secrets and faithfully recorded them in her journals.
One of my earliest memories was watching her perched on a high stool in the kitchen and giving detailed instructions to the cook on how to prepare something new.
One of mine was watching my grandmother draw the Christmas turkey on the kitchen table :-) She worked for several years as a meat cutter, too, and was the scourge of the local butchers - when she wanted a piece of meat, she knew what she wanted, and how she wanted it cut. It made them crazy, being as how she was not only in the wrong time as often as not, but also the wrong part of the world! lol!
Maybe it's genetic ... a few years ago, we bought a side of beef, and I couldn't get the butcher to give me the cuts I wanted from it. In the end, I told him that when he got to the round, just to bone it out and call me and I'd come and get it. He was skeptical. He said 'you don't really just want the whole round, intact ..?'
I said yes I do - just call me when you get it boned, and I'll come and get it.
So he did.
I got the thing cut and packed, but I'll never do that again! lol!
Maybe ... :-)
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I'll throw down the gauntlet here with an odd question... has anyone ever had fruit cake with lard or pork in it? Specifically a white fruit cake?
I'm pretty sure my grandmother's fruit cake (wedding cake) uses suet. Which means I have to call about suet, too ... thanks for reminding me :-)
I am trying to re-create a fruit cake for a family member who grew up in Texas, and her aunt used to make a fruit cake that (as she says) "had pork in it". I ask "was it lard" and she says "I don't know... do you think you can do it?" The only other thing I can get out of her is that it wasn't actual chunks of pork.Ideas?? I was looking at andiesenji's recipe for white fruit cake as my starter... maybe I should use freshly rendered lard in place of butter? Maybe that "second" rendering of lard (as per the e-Gullet lard recipe) that's more pork-like?
If you can't find out for sure, I'd use leaf lard. Either rendered yourself, or Dietrich's has *beautiful* lard. (610-756-6344) I'd start there anyway ...
A lot of old cake recipes use leaf lard, or part leaf lard. Cheaper than butter. Different flavour, better texture than shortening.
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The only bad fruitcake is a bad fruitcake! I have never understood why it is the butt of so many jokes.
One odd thing I noticed when I moved to the States is that wedding cake is not fruitcake. Seems to be a cake mix sheet cake.
Isn't this amazing?
When I was married, I wanted a fruitcake, and was told that one could be procured *if* one ordered it at least 3 months in advance, from only god knows where. Comforting in a way, but we didn't have 3 months (my husband was between startups), so we settled for some kind of apple cake filled with some kind of pastry cream. We put the top layer in the freezer - we can do that now, which we couldn't years ago.
Interesting that this thread should turn up now; my dh confessed not long ago that he *likes* fruitcake, and I have excavated my grandmother's recipe. I will have to figure out how to translate it from antique imperial to contemporary standard, and figure out what sort of tins and how many it will need, but I should think it would be fun to make. She made wedding cakes to order occasionally, with marzipan and royal icing ...
We had a friend years ago who made fruitcakes as a hobby, soaking them in sherry, rum, whatever seemed different. He had a huge collection of fruitcake recipes, and everyone he knew got one for Christmas. Some of them were very nice.
In Canada, it was ALWAYS a fruitcake enclosed in marzipan. No wedding reception is large enough to wipe out a three layer fruitcake, so the leftovers got us through some very thin times in our early married life!Ah .. you were supposed to save the top part of that for the Christening! Or at least for your first anniversary .. lol!
I had better go and make a fruit list if I am actually going to make one of these cakes. I found the plum pudding recipe, too, but it's too late for that this year. Maybe next year ...
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I'm a bit tardy with this - this is the thread that brought me to eGullet a couple of months ago when I was trying to find a source for leaf lard.
Partially hydrogenated lard makes crappy pastry. Sorry to use such a technical term. Even shortening does better. But lard is probably better for you than shortening; hydrogenated fat = trans fat. I hear that Crisco is making a 0 trans fat shortening now, but since I believe that lard makes better pastry (and if I wanted a sweeter pastry I'd use butter), I'll stick with good lard. Biscuits and bread, too, now that I think of it.
I ordered it from Dietrich's, and they were very prompt, considering the time it takes mail to get across the moun-tings - when I opened the box I nearly swooned; I had forgotten how great fresh lard smells!
I wanted it for a tourtiere pie (recipe still in development), and it made perfect pastry, which is the way I remember pastry. I may catch up to my mother yet :-)
If leaf lard imparts any flavour to pastry, it's subtle and positive. I wouldn't go so far as to call it sweet, but it's nice if you can detect it.
I just use AP flour, lard, salt and a little water - and I cut the lard into the flour with a fork against a knife. I've tried various devices for this, and that's what works for me. I may give pastry flour a whirl, since people seem to like it here :-)
I did try the food processor, but it's quicker just to make it by hand I think, and more reliable. Or maybe I just haven't got a light enough touch with the FP yet, but I'm not sure it's worth the time to persist with that. It's great for other things.
Anyway, thanks for the link to Dietrich's! I don't make a lot of pastry, but ever since my pastry started to fail and I discovered they were hydrogenating the lard I have been tramping around looking for real lard, and grilling every grocery store for miles around and was beginning to despair. But now my pastry is respectable again!
(edited to break paras, I hope)
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That vegetables taste a whole lot better when they're seasoned properly.
And not boiled to death ...
Actually, my mother did learn that one herself, but raised some anti-veg kids originally ...
And if you don't start with Birds Eye Mixed vegetables with those horrible carrot jello cubes.
Marcia.
who likes vegetables a whole lot more now.
Um .. canned vegetables. I still don't much like canned vegetables.
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Recently I have been seeing Guy Fieri and Tyler Florence using what appears to be a clear glass "kitchenaid" like mixing bowl on their shows. Tall just like a metal kitchenaid mixing bowl but clear glass. Bobby Flay and others have been using them as well. I love these bowls. They are high on the sides so if you used a hand mixer you would get zero splash out. Does anyone know what brand they are????I want one or a few. I googled...nada.
You are my people, help help!
Well, you got me going - I googled too, and I won't claim to have plumbed the depths, but all I found was what I already have ... nice bowls, but shallow.
The only tallish kind I've been able to find are the stoneware pudding basin type, which are nice, but chip easily. I did find an interesting recipe for onion and bacon pudding, though .. lol!
I will hope that someone knows where the kind you are talking about can be got, because I would like some tall mixing bowls too. And I confess to a weakness for glass :-)
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how to make a good casserole. my mother, you see, raised us on healthy food like broiled chicken, salad and brussels sprouts. sometimes a girl's gotta have a lasagna or, heaven forbid, a (vegetarian) shepard's pie.
mom's a wonderful cook. she's just got more coq au vin than tuna casserole in her!
Hear hear! I am casserole challenged myself - my Dad didn't care for them, my mother didn't make them, and I have little talent for them!
So I'm always on the scrounge for good casserole recipes ... naturally, I married a man who really likes them :-)
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It's nice to know I'm not totally out of step here :-) I was surprised to hear that people have this problem with rape/canola! lol!One reason I went back to making my own mayonnaise was the difficulty of finding commercial mayo not made with soy. It's just easier to make it myself.Other than the soy and hydrogenated fats, I use just about every other kind of fat/grease/oil available to me, depending on what I'm cooking. I like peanut oil for some things, but am not cooking for strangers, of course. We don't even entertain much :-)I do get through a lot of rape seed oil, as the flavour is neutral to our taste, though it's kind of dull for some things.
Interesting. Many seasoned tasters have reported the same thing, and leveled the blame at one particular omega three (chemists call it omega 15!) C18 fatty acid found in soybean oil, I think (I don't have access to my book at the moment). Interesting that C18:2 fatty acids give roast/toast type flavours, and emphasises the importance of choosing the cooking oil/fat carefully.Like you, I use rape seed oil, and have done so for 25 years, I find it healthy and without flavour. I use it in all my experiments when frying, and always find I get a pleasant 'french fry' aroma with it, even when cooking non-potato ingredients! I have never used soybean oil, and would definitely never use peanut oil, because of peoples nut allergies and possible aflatoxin contamination.cheersWaaza
How interesting you should say this.Since cheap veg oils have been taken over by soy, I have to be obsessively careful about buying oil, because soy smells and tastes, to me, of rotting fish.Not only is canola oil one of the worst tasting oils, recent studies have revealed it to be much less healthy than commonly perceived. Ghee is the perfect choice, but if you don't have it on hand, I'd suggest a much better tasting oil like soybean or even peanut. I'm sure you're local Indian restaurant is using soybean oil, not canola.
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