rumball
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Posts posted by rumball
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just went to check my recipe. i find it rather dough-ee, so wanted to compare flour amts. for 3 eggs mine uses 3/4 cup each milk an' flour - so a little more then yours. and no sugar at all, but 1 more tb of butter. i made a note to try your lighter version. it's probably a little eggier too?
h-mm! now that i think about it - the savory version mentioned would be great ! what if i add an extra egg to make it even more eggier for ham and cheese version?
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i use very light and thin non-stick paella/mussels pans (that i never use for paella...or mussels...) - i preheat them with butter to hot , they have rather tall curving sides - perfect to curl up the sides of dutch baby. we usually bake them in berry season - with sweet whipped cream , lemon juice and sugar. also can make fresh berry sauce to drizzle over. also maple syrop with lemon juice is great on top. basically i dress them like belgian waffles.
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so i checked my "smart muffins" book by jane Kinderlehrer. she does say that you can grind rolled oats and use them as a flour. also you can toast them. in a couple of recipes including rolled oats used whole she uses half flour (she uses whole wheat pastry flour thruout) half rolled oats with 2tsp baking powder, 1 tsp baking soda, 2 large eggs and 2/3 cup buttermilk or yogurt. she recommends subsing honey for sugar (you need to use half the amt of sugar - since honey is twice as sweet). and about a cup by volume of var dried fruits/nuts.
in other recipes with additions usually the amt of grain subs do not exceed half.
i dont know if it's due to whole wheat flour or bran that she uses, usually there's from 1/2 to 1 cup buttermilk or yogurt involved and from 4tb to 1/3 cup bran of some sort.
it's an amazing little book.
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same here: i subs about 1/4 of flour with diff healthy mixes: oat bran, wheat germ,
even granola. i have 'healthy muffins book', it talks a lot about how to subs. i'll check tomorrow and report.
rolled oats though need to be cooked, no? if you want to eat them raw, they need to be soaked (like original muesli). so that would be tricky. you might need to reduce liquid. if i need to reduce liquid, i reduce oil, if there's no other liquid to wrk with. but i woud not recommend subs all the flour with oats. in corn muffins cornmeal and flour are used half-n-half, for example.
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yes, that's all you need. it should stand in a cool place (like balcony) for sev.weeks (about may be 50F-55F?). make a well in the center for gasses to come up, put a weight on top (it has to be fairly well packed), cover with cloth, but it has to vent , do not cover with plastic tight lid.
kimchi is an example of raw sauerkraut. in asian markets you can get tupperware with a vent with a little lid: you put it in the fridge to ferment, keeping vent open. once it's done, you close the vent.
i made a pretty good approximation of russian sauerkraut (it's always fresh, nobody eats canned): the trick is to put enough salt, but not too much (taste it!) , you can add grated carrot too, no sugar. in the north of russia they put fresh cranberries in it too: european ones are quite diff from american, more sour and very small.
i ferment mine in the fridge and let it stand for sev weeks. you can actually eat it in a few days - then that's really REALLY fresh sauerkraut. in austria you can get it in traditional restaurants with bauern platter: with speck cuts, pickles and bread. it's a very common condiment. it can be cooked, of course too. it's a very different product from the sauerkraut that you get in the plastic package in the fridge section. though, of course they make that one in germany too.
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when we are in austria we try to pick up marillien liquor - apricot. in innsbruck there is a great schnapps shop in old town, by the gate - they have amazing private label stuff.
also i can't forget limonchello we had in cafe de paris in rome on via veneto...imported stuff in us does not come even close. would anybody be stopping by cafe de paris? take a note of the label!
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sumeet makes dry/wet grinders for indian spices/cuisine. it has a trip switch for overheating. it's the only thing that grinds properly for me, but in small quantities.
also champion 'masticating' juicer will grind and make nut butters with addition of oil. roasted nuts are harder to grind. try grinding raw nuts instead. also some nuts are harder then others. like brazil nuts are like stones . also almonds are very hard.
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jacques torres has a good recipe , may be he is making them too, considering it's a french staple? the best i tried were, of course, french. dean de luca ships them, i think. and may be williams sonoma - only for the holiday season.
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this might point you in the right direction:
chech cuisine is ""ceska kuchyne" . you can google it - a lot of sites come up, most in chech, but some in other languages - you can get some idea from pics.
if you have some questions, i'll try to make sense out it, knowing russian and some polish - the words are often very close.
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it's very good for pureeing and separating pits/seeds and skin from tomatoes (primary use), but also as smbody mentioned stewed fruit (plums, apples, apricots, peaches,etc). i presume it would be also be good for separating skin of steamed/stewed cooked red bell peppers, except if it's charred - pureed into sauce. it's very good on seedy berries: blackberries, raspberries, gooseberries, red/black currants - great for sauces!
and if you're making cream of smth soup and need to puree + strain seeds/skin - that'll do nicely too (like if you have zuccini/summer squash,etc in it).
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italian gorgonzola or stilton in rather small quantities.
best i like cambozola - it's camembert with a blue layer in the middle . but it tastes more like brie to me. i came across it in the alpine areas of austria.
i always thought it was italian, but it turns out it was created in bavaria, germany .
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they are big on knedli - all kinds of dumplings in soups , similar to german/austrian semolina/bread big dumplings.
here's a little article on them
http://www.danubiusmagazin.hu/magazin/gasztronom/sor_e.htm
p.s. knedlik is singular of knedli.
another very popular dish is gulasc (or gulasz in hungarian) - you know that one probably.
here's an italian site - with some dish names, which might or might not help you.
http://www.pragaconalberto.com/?page=512〈=it
oh! and they love carp!
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i've seen several 'i can't stand/hate rachel ray' threads in non-food forums too, even all guy, no food at all forums too. it's amazing how many people she annoys, but yet the foodnetwork can't get enough for her. i honestly do not remember ever anybody so-o mediocre being plugged so zealously. sigh.
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in case smbody is still looking for yudzu, i've seen fresh yudzu in midsuwa market in edgewater , nj (on river road south of whole foods)
http://www.mitsuwa.com/slh2.html
and also in korean market Han An Reum on 1-9 (tonnelle ave) south of fort lee(north bergen?). i located 3 of their stores in nearby area
321 Broad Ave. Ridgefield and NJ (201) 943-9600
25 Lafayette Ave. Englewood and NJ (201) 871-8822
260 Bergen Turnpike, Little Ferry and NJ (201) 814-0400
they carry japanese products too and a great selection od asian groceries.
but since yudzu is seasonal, i've been looking for juice and can't locate it.
i've been having tuna sashimi with yudzu juice and avocado - m-m!
apparently yudzu has become very popular in japanese restaurants in nyc.
i think it will be a blast in cocktails too.
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i understand that in chinese cuisine mustard greens are always cooked, but i absolutely love them raw in salads. i find them much better tasting then french mustard greens and you can use them in any salad with watercress - instead of watercress. raw they have a very nice peppery taste and crunch and i never find them bitter. by the way, i dice stems too,except for the very tip.
but then i love bitter or peppery greens, in any case. so if you're not used to those - then perhaps it won't be to your liking.
anyway, i pair them raw with goat cheese and baked (carmelized) calabasa - mex. pumpkin - it's very sweet. chinese leeks(chives?) go great in this too. with balsamic/olive oil dressing and pine nuts. it's very addictive:-D.
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i have used this recipe from epicurios many times, except instead of celery stalks i use fennel bulb for braising. it's basically a celeriac + yukon golds puree, cooked in milk and accompanied by celery (fennel in my case) braised in chicken stock.
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good speck is usually enjoyed as is - sliced , with var. pickles and bread and butter - just like prosciutto. and the fatty ends you fry and cook on the rendered fat. i've recently bought it in balducci on 14st, but only 1 kind. in alpine areas there are specialty speck shops with incredible varieties.
we've been to var. areas in and near the region and find that alpine cuisine is quite similar due to historic connections: from arlberg in austria to engadine valley in switzerland, thru sud-tirol; but even in cortina there is a strong austrian influence. you'll laugh, but the best polenta i had was in lech, austria: with ground walnut.
i look and cannot find a simple recipe for 'fresh sauerkraut' - that is served everywhere in alpine areas in austria as a condiment: its really just fresh cabbage cured for a few days with salt/caraway.
i find that now, with international tourism in ski resorts, the cross-breeding or at least the presence of both italian/tirolean cuisines is wide spread.
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so i made it to del posto for a private party and... was underwhelmed as they say.
both pasta and risotto were not just undercooked, but rather uncooked... the sauces on salad/veggies/veal were absent entirely. dishes did not gel together. but the veal cut was very good and cooked perfectly. the desert was the best thing. i was watching, since i saw the pastry chef posts here. however, some of my friends, who got a diff desert , left it almost untouched (some kind of mini tart with lemon ice-cream and hard meringue on top: crostata di limoni). mine was a soft meringue over ice-cream and a very nice muscat sauce: apricot cassata with almond cake. we were downstairs in the wine cellar, very nice atmosphere. i loved the upstairs too: kinda micro opera house - 2fl balconies over the main dining area is a great idea.
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i enjoyed a few meals at roys in kihei and on the west side and i'o around lahaina was very good (it's in a tiny 'mall' with a few galleries and sev. restaurants; old luau is there too) . since you are at kaanapali - check out japanese rest in marriot (don't remember the name, it's on the 2nd fl - nice sunset view), a lot of people like it.
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thanks for recipes. it seems to me rakkyou is close, the ume-su brine of course i don'r have,but i can get red plum vinegar - which is probably close.
what mystifies me is the addition of bonito flakes to brine (commercial pink garlic ingredients). that seems quite unusual for pickles. they probably can't be pickled for a long period of time, go bad, no? why, oh why, add bonito to pickles, any ideas? or is it just some bonito flavouring and not actual bonito? or is it like part of brine, like dashi? please, forgive me, if i ask stupid questions
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To get the crunch, I would recommend pickling it the same way you make rakkyou (sweet pickled shallots), and also using young garlic, which comes out around June.
all i have to do now, find a recipe for rakkyou;) sweet vinegar version - which will take another couple of years?! i noticed that torakris said that they make their own rakkyou pickles. may i ask how?
i googled - but got nothing in english and a lot of japanese, which unfortunately i don't understand. sigh.
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i'm part of 'she annoys me endlessly' club. to the point that i check a program guide to make sure i don't accidentally switch to food network, while she's chirruping. actually i used to be a food network addict, while all the chefs were on, but haven't watched anything but occasional iron chef in sev. years. i find the whole 'lets attract kids to cooking' movement exasperating. it seems to have taken over everything.
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i tend to go thru experimentation periods with various cuisines, so yeh, some of the spices don't get used up quick and sit there for a long time. so when you tend to cook only one kind of cuisine or cook large volume, it's good to make your own.
but for 1-2 people it becomes wasteful and requires large storage. i do some of mixes myself too for quick fixes.
there is some overlap - betweet indian and ethiopian and some mediterranean. i do keep some commercial curry for a quick fix, but always add some specific spices that i like, to boost it.
i have a very good book about spices with good recipes:
the cook's encyclopedia of spices by sallie morris and lesley mackley. i've tried many recipes from it and was happy with results. it covers separate spices and mixes across the world and has many examples of usage: breads, soups, stews,etc. i would highly recommend it .
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i have just joined recently and found a mention of pink pickled garlic on this thread. i know it's been awhile, but may be somebody knows more about it? it's available in japanese/korean markets in nyc metro area and i also saw it in hawaii, honolulu area and i absolutely love it . it has no garlicky taste actually. i tried experimenting with various recipes, but it never comes out as crunchy and sweet, actually nothing close to taste.... the packaging has a pic of shiso and bonito on it and ingredients include plum vinegar, vinegar (rice?), sugar, corn syrop, salt, shiso, bonito, msg and citric acid. it's labeled 'shinshin shiso katsu ninniku'. i think the pink color is from red plum vinegar and may be red shiso? and is natural.
Butterflies perched on top of a cake
in Pastry & Baking
Posted
how about greesing the butterfly cookie mold and pouring caramel into it - to solidify. then you pop it out and draw with coloured royal icing var. patterns. it'll be pretty translucent amber and will stand up on top no problem!