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jumanggy

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Everything posted by jumanggy

  1. Hi helen! (gosh, I'm outside the P&B Forums!!) Preserved fish is almost exclusively salted and dried here. I'm not familiar with any wet preparation for preserved fish. There is a dish that's basically fresh fish "cooked" in acid (kinilaw) but I'm not aware this is used for any purposes of preservation. Here's a few ideas of how preserved fish appears here: http://www.marketmanila.com/archives/buwad-daing-dried-fish http://www.marketmanila.com/archives/fried...tfish-spinefoot Excellent resource, that site.
  2. Hi Aria, For a poundcake, looking over my references (Healy's Art of the Cake and Cook's Illustrated), a butter temperature of 60°F is best, so that'd probably be a few hours (or maybe even overnight if you live in a very cold part of the country) out of the fridge. The idea is to maintain a batter temperature of between 60-65°F throughout (Healy goes so far as to suggest chilling the sugar, Cook's Illustrated is kinder and goes for a final batter temp of 68°F). We don't have buttermilk here, ever (I always use coddled milk... sigh), but I'm guessing it would be fine at room temperature... The culture would probably even love it Ambient temperature here is 82°F today, and on hotter months, 97°F (max, hopefully). Dairy wouldn't really survive overnight here.. In any case, my grandparents never put eggs in the fridge, and they're fine
  3. Yup, stiff peaks is better, then beat the meringue on low for about 8 minutes until it's room temperature. That's the only advice I can give regarding the aeration. As for the seizing, try beating the butter smooth before getting started on the egg whites. When it looks like it's separating, crank up the speed and beat it some more.
  4. Oh, who doesn't like food? (Recalls 30 Rock episode where Liz dates a guy who doesn't like food, followed a few minutes later by a joke about Canadian cuisine that I should really not repeat)
  5. I dislike the term foodie for some reason too, but I can't put my finger on it. Maybe it's because it's part of the title of the unappetizing cringe-a-thon that is "Foody Call." I use "Food lover," just because it's simple, sweet, non-threatening, and at least sounds attainable. But I've no objections to the other terms proposed either
  6. T2C - grr, each layer sounds increasingly better! I wish you'd taken a pic (you know you're an eGulleter when... all over again) Joe - that is gorgeous-- even the icing cascades symmetrically down each peak. Rob - HAHAHA! I cannot stop laughing at your emailed invitation to a pity party Though honestly, for the first cakes my friends "ordered" from me, I only asked for the price of the ingredients plus about a $5 markup. They keep telling me that's ridiculous and they name their own higher price/ tell me to keep the change. I am SOO glad your customer enjoyed the cake! Congratulations!
  7. Hee, I sincerely apologize to all Canadians out there. Anyway, Tish Boyle's Grand Finales books (Neoclassical and Modernist view of plated desserts) are in metric. Will try to look out for more.
  8. Ah,my bad from http://www.wreckramblin.com/Article/Knives...-Gift-Idea/2930: Indeedo! Actually any friend that gives me Henckels will be cherished forever and ever. I'm the kind of person that gets irked whenever I see Rachael Ray throwing salt over her shoulder..
  9. HAHA! That's not an improvement at all! He might as well have used cups throughout. To be fair, I have browsed that book in the shop and everything does look good.... But man, somebody scr**ed the pooch on that one.
  10. nancy, sorry to hear about your situation. I'm no family health professional but it sounds like she has major issues with you that she's projected onto your cooking. (When I put it that way, it actually is preferable to think she just hates your cooking.... ulp) I concur with Rona's suggestion. Maybe you both could cook something for dinner and you could let the leftovers speak for themselves. (Wow, I never knew I could be so aggressive with conflict..) Some crazy ideas that I wouldn't recommend-- -- talk down to her while she's hovering over your shoulder. "See? I've sequestered a single portion without the things you hate-- peppers, salt, spices-- you know, flavor." -- to hell with it, cook any way you want and watch everyone else scarf it down. She can have rice cakes. -- when she nitpicks your cooking, explode in a violent tantrum of deep-seated issues. "YOU HAVE A PROBLEM WITH ME?!" Then everyone argues and you reach some resolution and hug it out. Sorry, I've been watching too much Brothers and Sisters. Gosh, I'm so hateful!
  11. I suppose that is to make it seem like she "bought" the knives from your mother?
  12. The way I recall that is more specific-- if you sing while cooking, you will marry someone ugly. I think that superstition was just created to discourage awful singing! Have not heard the one about rotating the plates-- neither have I ever seen anyone do it
  13. Sorry I didn't catch this before, onetoughtcookie, but Patrick S uses a Canon EOS Digital Rebel XT, price range from $395.00 to $784.95.
  14. Ah, thanks for reminding me that Pichet Ong's The Sweet Spot should really be in my bookshelf already I think the creme brulee/ pudding/ cookies would be good ways to go, too.
  15. You're welcome Rob The cake looks very good. I'm guessing the main inspiration for the design is New Mexico? What's the flavor of the buttercream? Please do tell what the customer thought of it! Goodness, someone should restock the spice racks here better... I have no idea what fennel tastes like Thanks, Kim, I'm sorry that the tastes of your desserts were "blah." Maybe it's just the meds (I hope it wears off soon). It looks more of a poundcake than bread, and with the addition of white chocolate I imagine it would be very sweet and rich Edit again: thanks, John I actually don't know what licorice tastes like either; thankfully I do know Anise.
  16. Hah! I suppose marriages were tough to keep together in the olden days too; it's much easier to adhere to a set of disconnected rules (Forgot to give my congratulations!) Congratulations!
  17. I'm with the others, mrsadm-- hang in there! Rule of thumb(s) (I'm just making this up as I go along): 1. If you also don't enjoy other people's food, you are depressed/dysthymic. 2. If other people enjoy your food, you are too hard on yourself. 3. If you acknowledge you have great cooking days, you're just having bad luck. 4. If you cook better elsewhere, there's something in the water. 5. If no one has ever enjoyed your food, burn all your cookbooks and get whatever is popular in these forums (I am just trying to cheer you up) Seriously, I believe in what they said in "Ratatouille": "Anyone can cook!" Okay, I am a child.
  18. Ooh, I've never heard that one before. I don't believe in superstition; if it looks like I do, it's only to appease the people around me who do (read: parents, grandparents, aunties). You may want to run your intentions by your family: if there's no reaction, then bake away!
  19. Ooh, I wanna play too! Though these inspirations are from the first season, I'm pretty sure they will air the episodes eventually (if indeed it's just the first run for the States). Strawberry Salad (from the Strawberries episode)- I wanted to use local cheese instead of Halloumi, so here it is. Peach Salad (from the Summer Salads episode) - I admit this has been altered quite a bit from the original (I only just got organic arugula, which is so much more beautiful and deeply pinnate than the usual stuff sold in bags here). Also, there wasn't any Parma ham in stock at the deli at the time.
  20. Annie, If those are the two things I need to remember, then making puff pastry isn't just hard, it's near impossible for me! (Ambient temp in "winter" now is 82°F at night. Rolling out dough in these conditions increases the temp precipitously, sigh) That is a great goal you've listed, though I should resolve it myself. Some more goals: Tuiles (just looking for the perfect application) Do fanTAStic work with a piping bag (just bought an issue of Cake and Sugarcraft UK. It's not my thing-- not fond of sweet modeling clay cakes-- but I want to do intricate things with royal icing, it looks so elegant) do fantastic work with chocolate decorations (my gosh, who's going to eat all these cakes?) make decent bread (I just realized the flour I used in the past is crap. I now have Tipo 0 flour and Bob's Red Mill flour, though it cost a pretty penny)
  21. CanadianBakin, Jmahl, T2C, thanks! The only special tool (aside from acetate) is a wood-graining tool. I understand there is a special wood-graining tool for pastry, but I just used a wood-graining tool ($6) from the hardware store, making sure to never use it for wood stains ever. It's done on unsweetened chocolate, then once it sets on the acetate, it's covered with white chocolate. The cake's constructed upside-down. The flavors are coffee and chocolate through and through (coffee buttercream and coffee soaking syrup on chocolate genoise)-- very old-fashioned.
  22. Renka, I am seriously wanting those fudgy and crackly brownies. Ditto for the Mayan Chocolate cookies, and I don't even know what they are! (Flickr was down a while ago-- lots of x's.....) Jmahl and mona are reading each other's minds I want some! even if [small voice]I have never tasted cranberries[/small voice] before (just not a thing in my country). This is sapin-sapin (er.. "layer-layer"), which I did not make, but I had to show (if only to make Rona jealous? ). It has 2 of 3 flavors I'm not a fan of (ube or purple yam, and coconut). But put it together with a 3rd flavor of pumpkin and it becomes one of my favorite Filipino treats. This is a variation, with pure sweetened ube in the middle and sweetened rice in the middle. Only the outer ring has all three flavors. I've wanted to make it, but it requires liters and liters of coconut cream. Ebéniste (Cabinetmaker) from Bruce Healy and Paul Bugat's "The Art of the Cake." Super-special thanks to Kerry Beal for her demo on clean tempering chocolate. I nearly pulled all my hair out when my first batch of white chocolate was annihilated by a drop of water. That heat gun (er... I used a hair dryer) tip is genius. Espresso-Chocolate Soufflé Cake from Alice Medrich (in Fine Cooking). Can be done in advance (w/o baking) and is still awesome.
  23. Hi studentchef, I can help you out a little with one menu item. Sylphides de Roitelets is Wren Sylphides. I imagine chicken would be an easier substitute (Sylphides de volaille). You'll need to prepare quenelles of chicken (or whatever) forcemeat (mousselines). Pound a boned chicken in a mortar with salt and white pepper, then add egg whites then rub through a sieve, then chill. Stir in some cream. Cover the quenelles with bechamel sauce with a fine julienne of truffles. In a barquette, put some of the bechamel sauce, then top with a mousseline. Arrange a slice of white chicken meat on top and cover with a thin layer of more sauce. Cover by piping a Parmesan souffle mixture all over. Bake for 4-5 minutes to cook the souffle. (paraphrased from Ma Cuisine.) Good luck! As far as Etoile de Berger (Shepherd's Star) and Les Delices de St. Antoine go, Google tells me they're a boulangerie-patisserie and a charcuterie, respectively. I think. Maybe de Tortue Verte is a jelly?
  24. Hi Rob, you can check out the recipe for poured fondant (sorry, no white choc) here, from when I made religieuses. It's a snap to make.
  25. Interesting discussion here. When I was diagnosed with eczema at a very young age, I was given a "standard" (that is, without testing) list of food to avoid: shrimp, chicken, chocolate, preservatives, peanuts... I think milk and eggs were in there too. While I have no doubt that I'm allergic to the biogenic amines produced by (er..) decaying chicken and shrimp (handling raw chicken made my hands extremely red, itchy, almost burning), I have pretty much an unrestricted diet. I suspect that's the attitude taken by most Filipinos (not that there's been a study about our attitudes towards food restriction-- check out the pork bellies eaten by the hypertensives). On the downside, my eczema is rarely completely gone (though it's not as bad as when I was a kid). I have good months and bad months. But a tiny speck is worth being able to eat what I can. Not that I am downplaying the plight of those with serious food allergies. Even if allergies are commonplace here in the Philippines, fatal food allergies are unheard of. That's already taking into account the distance from the hospital. What does afflict us are the usual third world bugs-- pneumonia, TB, diarrhea, dengue. There was an ad saying that 9 out of 10 Filipinos are lactose-intolerant. It was an ad for lactose-free powdered milk. That milk is now non-existent due to poor sales; there's only two (imported) lactose-free UHT milk brands available and they're not even available outside the greater Manila area. Nobody cared! Ice cream and (powdered) milk just fly off the shelves. There were a few months when I was really stressed that my own lactose intolerance was pronounced, but I have no such problems now. (It's probable that it had nothing to do with stress-- I may simply have noticed it more when I was stressed, as in: "Oh no! Not now!" Tried to eliminate it with yogurt and it seemed to have worked, not that I drink milk now.)
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