Susie Q
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Posts posted by Susie Q
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On 1/31/2018 at 8:04 AM, Toliver said:
I'm giving Mother's Cookies the side-eye this morning.
I recently bought a package of their Taffy sandwich cookies. There was a blurb on the label stating "New Shape but with the same flavor" (or something to that effect).
The new shapes are longer and the cookies tend to come apart a lot more easily.
Then I noticed this morning that the Taffy package with the new cookie shape now contains 2 cookies less than they did before. At the same price.
Really, Mother's? Did you think people wouldn't notice?
Greedy corporate rat bastards. A pox on your house!
Kellogg's screwed up a good thing and lost a lot of customers.
I haven't bought Taffy cookies since they changed the recipe to some nasty little piece of disappointment.
Good news might be in store though, Kelloggs is selling off their cookie line.
Hopefully the new owners of Mother's brand cookies will go back to the tried-and-true original recipes.
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I have the last jar of Green Tomato Piccalilli my Grandmother made and canned. It dates from the mid 80's and looks nothing like it should and is probably a biological weapon of food poison contained in a Mason jar. It sits untouched on the shelf and is one of the things I check on periodically especially after an earthquake. I bequeathed it to my 11 year old niece. The poor thing knows she'll be the keeper of at least one of the family legacies.
The real gem in the family collection is Grandpa's pepper bottle. When my grandmother died about 2005 she still had the last batch of pepper vinegar she made for my grandfather. She used to stuff yellow hot peppers (at the time) and spices into an old liquid sweetener bottle with a pointed tip then filled it with vinegar. He died in the late 1960's and for 36 years she would periodically top off that bottle of old peppers with vinegar as it evaporated. My aunt now has the bottle and those almost 50 year old peppers are black. I don't have a picture of the bottle, need to get one, but it was one of these.
Anybody else have a family food heirloom they are holding on to for future generations?
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Thanks. The link wouldn't work for me. My fiancé is a pepper head so I wanted to surprise him with this. I'll have to also get a commercial bottle of the sauce just to compare.
Edited to Add: One of the original questions posed was what do you believe you have the last of. I'm sure there are other private stashes out there but I have two cases of original formula Campari. I use the new formula for parties.
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On 9/16/2007 at 5:39 PM, Chris Amirault said:
Well, it took a few months, but my habanero plant finally bore enough fruit to make a batch of ersatz Inner Beauty. Here's the recipe, which looks like this in the bottle with a few left-over chiles:
I've not yet done a side-by-side, but they're pretty darned close. I'd love comments on the recipe, particularly from those who've had the elixir that is the subject of this topic.
I wouldn't mind trying Chris' recipe but the link doesn't work any more. Can anyone provide a link or pm me a copy of the recipe?
Thanks.
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Thanks, I will.
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1 hour ago, Smithy said:
TriSodium Phosphate. It's a powdered cleaning/scrubbing agent available in hardware stores.
Thanks. I should have said what it was.
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That may be. But in the kitchen I'm not using them to dry, I'm using them as dishrags and counter wipes. When rung out well the damp microfiber sucks up water and spills and doesn't leave water drops and spots. It cleans off dishes well when hand washing. It makes for a great kitchen cleaning cloth, better than paper, cotton or a sponge. I've used it with a mild bleach solution to sanitize. Still works great for me.
I use flour sack towels and side towels for other dry work.
I do keep the house cleaning microfiber towels separate from the kitchen ones. Yellow are for the kitchen and washed with other towels and air dried, blue and white are for house cleaning and are laundered separately to avoid lint .
I'll also throw this in as a tip. To get heavy soapscum off of fiberglass bath tubs and showers use Easy Off oven cleaner in the blue can. BLUE CAN ONLY! Spray on a dry rub let sit for an hour while you do your other work then wipe with a soft nylon scrubber and rinse clean.
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I got my grandmother's and great aunt's cast iron. Grandy used lard to season her skillets and chicken fryer and on the other side of the family the shepherds at the sheep camp used sheep fat and what ever cooking oil was in camp to season the cast iron Dutch ovens and skillets.
They didn't buy a specific special oil, all were and are nonstick from years of use so I also use lard or oil for up keep.
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Mateo's Fire Roasted Hatch Green Chile Salsa. The Green label and Medium heat.
I like homemade chips best Padrinos are ok. Kirkland Organic aren't bad either.
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I use microfiber towels in the kitchen. I get them in bulk at Costco in the auto product area. 25 to a package.
They can soak up water like a sponge, scrub, you can wipe a counter without water beading being left. If it gets too dirty I grab a new one.
A new one gets put out every morning and at night it goes to the laundry room to dry if needed to avoid mildew. I then put into the next utility/cleaning wash load (no softener) and let them air dry.
They are also great for glass, no streaking.
I've always hated sponges especially that unexpected mildew smell left on your hands if you've handled a "looks clean but isn't" sponge.
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Finish tablets, a pinch of TSP, and Jet Dry. No spots.
To clean a pour full of citric acid.
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On 11/8/2016 at 7:21 AM, Shelby said:
Oh that's terribly unsanitary. Everyone knows a dogs mouth is way cleaner.
True. For generations the dogs in my family have always licked the ice cream dasher clean after making ice cream. Seriously, but dashers were/are metal and we use bleach and boiling water as if we owned stock in Clorox and the water and gas companies.
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I arrived late to the party(this thread) but when I saw pictures of #3 I immediately wondered if they could be dried long beans. My grandmother who lived in Missouri used to do something similar with green beans. When dried she called them "Leather Britches." She would thread fresh beans together through the middle with a needle and hang them to dry. Gosh they were so good and I haven't had them in years.
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On 6/15/2016 at 3:50 PM, heidih said:
I can't help you but had to comment as they were the joy of my childhood trips to Los Angeles' Chinatown. Good luck and do report back
Me too. I've many fond childhood memories of the Phoenix Bakery on Broadway in LA's Chinatown and Bowties were my favorite. Theirs were thin and super crispy and brittle and dipped in a thick sugar syrup. They reminded me of deep fried wonton or egg roll skins with their bubbled surface. Very much like cannoli shell but not baked and of course without the filling.
Phoenix Bakery's looked like this.
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I salute her talent and patience. Her work is amazing but a bit too fussy for me. Rather than spend that much time on just a few cookies of one type I'd rather spend that time making a variety of cookies using different techniques. But then I'd choose my grandmothers 9x13 butter cake with case knife serrated trails in the burnt sugar icing over a "polished" cake any day.
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Holy Cow! I'm headed to TJ's just for those top split rolls! Haven't seen them here in So. Cal since I was a kid and was about ready to order some pans from King Arthur. We are headed to Boston in November and I was planning on bringing back quite a few bags of rolls in the checked luggage.
What I have been enjoying are the Shishito peppers. They are cheaper at TJ's than at the market. Their Lemon curd is always in the basket when I'm too lazy to make it. So good on morning toast.
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Growing up my Mama subscribed to Gourmet, Bon Appetite, Southern Living, Sunset and later Fine Cooking. I miss those old issues they taught one how to cook and the articles were so informative. I kept Gourmet and Fine Cooking subscriptions after she died and added Saveur. I gave up on up on Cooks Illustrated, too repetitive, but I check it out of the library here and there along with Lucky Peach, I'm down to Fine Cooking and Saveur. I'm seriously considering not renewing Saveur. Haven't like the magazine since the editor change. It's drifted from what it used to be. They really turned me off when they started hawking love potions in the back o the magazine. Geeze!
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There were a few things I was interested in. I didn't order because I don't like buying something sight unseen when all sales are final.
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The bath tub it's just a giant sink.
IIRC wasn't there a Seinfeld episode where Kramer was doing prep work and cleanup as he showered?
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I use a small, oblong plate that I got at Cost Plus Imports. Long enough and wide enough to hold a spatula when needed.
I still have the same white oblong plate from Cost Plus World Market. At 6"x9" it can hold a large grill spatula or several utensils at the same time. The shallow lip keeps puddles corralled. I've bought several for gifts over the years. I believe they still sell them if any one is interested.
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Growing up I was a creamy style Jiff girl, thank you very much, but as I got older I expanded preferences to include crunchy. About two years ago I tried Laura Scudder's original, just peanuts and salt. I liked it. Now I will use both, Laura for morning toast and PB and J, and Jiff for spoon snacking, candy making and when baking for others (I hate the taste of cooked peanut butter).
I don't care for Almond butter.
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Whoa!That Ankarsrum is nice. I like how it has that open area to add ingredients. My beloved 5qt. KA gets flour everywhere even when I'm careful. How does the Ankarsrum perform when making cake batter?
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The left handed Lamson Sharp fish turner, an 8" wood handled granny fork, and 2 wooden spoons my mama bought me.
The 5 qt. white Kitchen-aid stand mixer my daddy surprised me with one Christmas because I loved to bake.
A $3 wooden lemon reamer that fits my small hand.
A $4 cat head biscuit cutter with a handle. I bought 2 just in case
A thick heavy carbon steel wok that was on sale for $15 as part of a kit. It's better than what I see available today.
Several sets Duralex Picardie glasses in different sizes that I still use to this day.
My 3 cobalt blue ceramic dinnerware bowls, spotted them at a thrift shop for a $1 each, I bought the extra two just in case of breakage (knock on wood). Comfortable and deep enough to mix 2 eggs or 12, plus the yellow and anything else look so pretty against the blue.
Family Heirlooms. I didn't buy them but asked for them and was given them about the time I outfitted my first kitchen. Some of them are a White Mountain ice cream freezer, my great uncle's dutch ovens from his sheep camps, my grandmother's cast iron skillets and wooden dough bowl, my grandfather's knives, cleaver and steel (he was a butcher), the 6 quart copper bottomed Revere Ware stock pot ( we call it the fudge pot in our family) and the wooden paddle used to stir and beat the fudge, my other grandmother's Texas Pecan Sheller, my mama's cake spatula.
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I mainly use All-Clad, Staub, and cast iron. 10+ years ago I bought a set of 8" and 10' non-stick skillets from Costco that never seem to wear out. I've used them for eggs and what not over the years and they still haven't scratched or chipped. When I finally got my grandmother's cast iron skillets those became my go to egg & corn bread pan. With all those years of use they have become non-stick.
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Does Anyone Know Anything About this Cane Alcohol?
in Spirits & Cocktails
Posted
When cleaning out my Dad's house I found this bottle of Mexican "Alcohol Puro de Caña" in the back of the linen closet. I remember this always being there since I was a young kid in the 70s.
He said this was a gift, he didn't say when, someone gave it to him but he wasn't a drinker of alcohol and in the closet it went.
It has never been opened and the level it's at is due to the angels I suspect. The lid was and remains tight. The alcohol is crystal clear with no sediment.
I don't have the heart to open it. I like keeping it as is but....
Does anyone have any information on it?
Edited to add: I'm so sorry! I didn't see that I put this in the wine forum. If someone can move it to the spirits forum I sure would appreciate it. Thank you.