claire797

Thanks for posting! I'm having a good time discussing this with my friends.

I would have taken it as a compliment. If a recipe of mine reaches the point where friends are cloning it and bringing it to potlucks, that's a signal that I've done well and that it's time to move on to newer and better recipes.

I share. For one thing, things usually taste different when made by a different pair of hands. Take the Nestle Tollhouse recipe. If 3 people make it, you're liable to end up with 3 different chocolate chip cookies. Sure, the ingredients are the same, but people do things different. I'm always curious to see how a recipe will taste when made by someone else. In some cases, the person I've given it to has made their own variations and improved it. What good is there in *not* sharing? I kind of understand if someone is selling baked goods for profit. But I have a good collection of "top secret" recipes and having them does not keep me from buying the ready-made product.

I've had that one. It's pretty good.

Another vote for Saltgrass! Good prime rib, too.

Good point! Then again, I turn the TV on for entertainment rather than information. For me, the boob tube is mindless relaxation and I enjoy having it on for background noise -- glancing at it occassionally while I'm doing something else or letting my mind go numb with shows like Unwrapped. Rachel Ray and Alton Brown are somewhere in the middle. I can glean a few helpful tips from their shows, but for the most part, it's just relaxing watching someone else do all the cooking in an immaculate kitchen. Brainrest. I have plenty of books to turn to for information, and have never been one to turn on the TV to learn. I guess when my eyes go bad or I don't have access to a plethora of books, I'll rely on TV rather than newspapers, internet, or books. For now, I'm pretty happy with the sometimes mindless but usually entertaining shows offered by FTV.

Brilliant. I'm going to steal that the next time I'm in a group of Rachel Ray bashers.

Austin Statesman Food Section The articles are good and what few recipes they parcel out to us every Wednesday are winners, but the food section is tiny. I like the food editor, Kitty Crider, but I wish she had more space.

TWO NEGATIVE E-MAILS? Oh re-a-a-a-a-a-a-a-alllly? I don't buy that for one single itty-bitty tiny weeny second. Anyone here care to inform the Post of conditions to the contrary? We've heard this line before. On eGullet, its "The users support me via PM!" That and "Experts are PM'ing me" right?

It's not a steakhouse, but a few good sources have recommended Americas. If what you really want is a steakhouse, then I recommend Pappas Bros.

Kevin, Have you decided what to make yet? There are so many cute ideas on the Internet. Why don't you make some chocolate shortbread Rudolphs? Here's a picture of one from Family Fun. There are a lot of great ideas for kids' parties on that site.

Thanks, Pollyanna

did you rinse them in cold water first? Or just slice and fry? I rinsed the dirt off them in luke-warm water, peeled them and sliced them. No soaking. The non-soaked potatoes seemed to do a lot better. After I posted last night, I went back and made another batch. This time, I fried the chips at 325 for about 10-12 minutes. Low and slow heat seems to be the way to go, because the potatoes crisped up and browned at about the same rate. I also tossed this new batch in Worcestire sauce. Man, that was good!

Results are in! I took pictures, but thought I'd just go ahead and give you the results since it takes me eons to upload pix. Jackal was right on the money. Here they are ranked according to taste. Plain potato, not soaked -- right off the bin -- Excellent. Cooked at 350 for 6 minutes and had just the right amount of crispness. Potato that had been refrigerated and soaked in slighly (not much) diluted lemon juice -- Very good, cooked in 6 minutes, browned a little faster, but wasn't quite as tasty Potato that had been refrigerated and soaked in water only -- Browned in about 5 minutes and just weren't as tasty. Potato that had been refrigerated and soaked in regular Coke for 1 minute -- Forget it. Burnt to a crisp after 6 minutes. Browned quicker then crisped so had to throw out most of the batch I couldn't find any Diet Coke in today's travels and didn't go out of my way looking for it because cooked Nutrasweet still gives me the heebie jeebies . Guess this wasn't very scientific, but we had fun playing around. My only real conclusion is that I need a mandoline. I had a hard time getting the potatoes sliced evenly.

Good point! I could just go with a squeeze of lemon or lime. Then again, that would leave out the phosphoric acid that the professionals use in their processing solution. Not that this matters, really. Who knows? If I'm firing up the deep-fryer, I might as well try all 3 methods -- Coke, Diet Coke, squeeze of lemon. I'm also going to compare a non-refrigerated potato to one that has been stored in my vegetable draw.

Emily - I agree. That was a fine piece of writing. This whole thread would be much better if it contained only Adam's original post and yours. Aww--thanks guys. -Emily Sorry to add to the string of adulation, but that was a very good story/review. Thanks Emily.

I'm dying to try the Diet Coke dip too. I'll give it a go this evening and report back tonight. I've been storing my potatoes in the refrigerator, so I'll make sure to start at an oil temp no higher than 350. Just to clarify -- as I understand it, I need to heat the Diet Coke to 150 F and soak for only one minute, correct? Just making sure. Hopefully, there won't be some nasty reaction with the Nutrasweet. I've read (note: I'm NOT AN EXPERT NOR TRYING TO BE ONE BUT HAVE READ!) that boiling Nutrasweet makes it bitter. Wonder if this will have and effect on the potato chips. Just for fun, I may try using some regular Coke too. Maybe the sugar won't matter and I can avoid the whole boiled aspartame issue completely.

Sorry you had a bad experience, but thanks for the well-written review. I enjoyed reading it.

Please do not go to CHUY's or Trudy's. You can do so much better. Vespaio is an excellent choice and it is a stone's throw away from your hotel. Another good choice (and close to you too) is Lambert's, which is American, but very Austin. For Tex Mex, I'd stick with Las Manitas or Curras or Ztejas and if you want to get some good, fast, breakfast tacos, you might try Maria's which is also very close to your hotel. Stay away from Green Pastures at dinner time. That would be a lovely place to take your grandparents, but I don't think it's up your alley atmosphere-wise. The food is average. Castle Hill is another good recommendation. Neat crowd, great service, good food and comfortable chairs.

I wouldn't recommend a 7 Minute frosting on a yellow or white cake. Seven Minute icing is *very* light and sweet and you said you didn't want a super-sweet icing, anyway. I think Seven Minute is generally used on angel Food and chiffon type cakes. I'd go with a simple whipped buttercream if I were you -- not a true buttercream with egg yolks, but a basic butter/vanilla/sugar icing that you've whipped a lot of air into. If you have a KitchenAid, it's pretty easy. Basic Whipped Buttercream 1 cup butter (European Style is best) 1 tsp. vanilla extract or a different extract if you prefer (orange?) 4 cups (approximately 1 pound) sifted confectioners' sugar 2-4 tablespoons milk Cream butter and shortening with electric mixer until light and fluffy. Add vanilla. Add sugar one cup at a time beating well. Scrape sides and bottom of bowl. When all sugar has been mixed in, add milk and continue to beat until fluffy. Store frosting in refrigerator. Keeps for up to two weeks in refrigerator in a airtight container. Rewhip before using. Makes 1 1/2 cups frosting. Another one you could try is this one. It is very light in texture, not fluffy and stiff but creamy. Whipped Cream Icing 1 small size box instant French Vanilla pudding Milk (about a cup) 1 cup whipping cream 1 tsp. vanilla extract 1/4 cup confectioners sugar Prepare pudding using half the milk called for on the box (I think it's one cup). In a separate bowl, whip the whipping cream. Fold pudding and whipped cream together. Add vanilla and sugar. Stir well.

Is the one you baked the one I posted? The two-step method?

I taste the metallic edge too -- especially in baked goods. I've had to throw stuff out.

How big are you planning on making them? I have some 4 inch Wilton springform pans and a basic recipe for cheesecake. Are you using springforms or ramekins?

Wow! Does it really only have 3/4 cup of flour?

I think I've finally found the perfect scratch yellow cake. Granted, it's not an exciting recipe -- after all, it's just yellow cake. But as far as yellow cakes go, this one is moist without being heavy and has a fine crumb. Here's the recipe. It's based on a 2 part method described by Chris Kimball from Cook's Illustrated.