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Everything posted by claire797
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Oy vey. Interesting reaction. Note: None of my co-workers were vegetarians. Had that been the case, I would have said. BTW. These cookies contain lard. Vegetarianism aside, I doubt lard is any worse for you healthwise than the hydrogenated oils that are in just about, oh, everything.
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A few years ago, I bought my first package of lard. As I put it in the basket, I felt almost sleazy -- as if everyone was staring at me. Nevertheless, I just had to try a particular gingersnap recipe (it's in the archive now, by the way) of which the secret ingredient was lard. The cookies were worth it. The texture was sublime and co-workers raved. I didn't bother to mention the lard, and if I had, I wonder if anyone would have had second thoughts about eating the cookies. Would you? Do you use lard? How do you use it? The gingersnap recipe is the only recipe where I've found lard to make a significant difference, though I suspect lard is key to other particularly good recipes. Any thoughts?
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I don't have a recommendation for you, Elizabeth. In fact, I'm learning from this thread. One comment. I am very surprised to hear so much praise for Guittard. I used Guittard Semi-Sweet Chips in a batch of chocolate chip cookies and was very disappointed. The chocolate chips were fresh, but they tasted funny and had a slick texture. I'll never buy them again. Sorry I don't have anything more constructive to say, but I had such a bad experience with the Guittard chips that I just had to say something :(.
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Amazing Gingersnaps The texture of these cookies is amazing thanks to the "secret" ingredient, which is probably better for us in the long run than margarine. This recipe was adapted by one from Ann Hodgman. Ginger Snaps 1/2 c plus 2 tablespoons lard 1 c sugar 1 large egg 1/4 c mild molasses 2 c flour 2 tsp baking soda 1/4 tsp salt 1/4 tsp cayenne pepper 1 T of ground cinnamon 1 T of ground ginger 1/2 T of cloves 1/4 tsp grated nutmeg -- fresh if possible In large bowl, beat together the lard and sugar. Add the eggs and molasses and blend well. In a separate bowl, whisk together the flour, baking soda, salt and spices. Beat them into the molasses mixture. Cover the dough and chill for an hour or overnight. Preheat the oven to 375 degrees F. Roll dough into one inch balls. Roll dough in crystal or coarse sugar. Place 2 inches apart. Bake for 10 to 12 minutes or until the outsides of the cookies are crackly looking. Makes 2 1/2 dozen cookies. ( RG531 )
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That sounds way too good. I'm tellin' ya, dude -- it is!! I think I've got to have another piece . . . Peanut butter, cornbread and chipotles. Now there's a winning combination right there. Right now, I'm having raisin toast and orange zinger tea. Getting ready to have some oatmeal.
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I just looked at Elizabeth's brownie recipe. Those look awesome! My favorite brownies are the kind that are somewhat cakey (but not too!) and frosted. Unfrosted brownies, no matter how fudgy, bore me. They have to be either frosted or marbled with cream cheese or peanut butter.
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I don't know exactly which of her recipes Matthew wants (wanted), but here's one that sounds good -- brownies with rum and walnuts. Alice Medrich's Brownies
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:shhhhhhhhhhhhh: :whispers: I'm trying to be subtle. And what else are you trying to be by using the word "receipt" instead of "recipe"? Pompous. Hee Hee Hee. Cool. I'm googling and not having any luck. Then again, I could be using the wrong Alice. Doesn't Alice Cooper make brownies?
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:shhhhhhhhhhhhh: :whispers: I'm trying to be subtle. And what else are you trying to be by using the word "receipt" instead of "recipe"?
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They do a very interesting Chenin Blanc too. It has a very strong honey flavor.
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Borsaio from Spain is very good and runs about $6.99. Another one that's easy to drink but not terribly boring is the Rosemount Shiraz/Cab blend. I think that's the one. It has a purple label and runs about $6.99. Rosemount Shiraz is good too, and it runs around $10.00. Blackstone Merlot $8.99 -- good Gordon, Trimbach Pinot Gris costs about $18.00 here in Austin. Is it cheaper where you are? I love it, but wouldn't consider it an every day wine because of the price.
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I've signed up for Lambert's class at CM on June 12. After the glowing mention in the Austin newspaper today, if there are any more spaces, they will fill rapidly. So any of you that would like to take it had better call and reserve muy pronto. I guess I'll go ahead and sign up so I can hold a spot. If the surgery is scheduled for Thursday, then I'll just cancel.
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My inexpensive source is Wal*Mart, but then again, I live in the suburbs. Why don't you call Food Emporium, Dominick's and A&P. Sometimes, you can find them in the grocery store.
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Jaymes, I too found my tastes to be in tune with the critics rather than the bourgeoisie. Surely it's because you and I have such discerning palates and a refined sense of what constitutes stellar service, ambiance and value. Notice how many times Lambert's appeared on the results poll?
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Watch it. S'Kat's on the road heading for Raleigh. She may stop by and open a big can o' whoopass on you if she gets wind of this.
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I'll look for the Alamosa Viognier. As for the Messina Hoff Cab, that's great news. The last time I tried Messina Hoff's Cab was at my sister's wedding 6 years ago. She had it at the vineyard, so that's all that was served. To say the wine was underwhelming would be putting it nicely. It was somewhere between a Sutter Home and a Mondavi -- not great. In the past year, I've revisited a few different Messina Hoff wines and have been pleasantly surprised at how good they are. Guess they've really improved their Cab too -- I'm going to pick up a bottle ASAP. Tommy, next time you're in Texas you might also look for a Texas Hills cab. They're doing some pretty amazing things here in Texas too. What's impressive about Texas vintners is just how smart they are -- true chemists. Creating a good wine with Texas soil and Texas weather takes dedication and lots of study. If the Beckers or the Gilstraps picked up and moved to Oregon, they could make a mind blowing wine. Then again, maybe it's more of a challenge to attempt it here.
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I haven't tried the Claret, but Becker makes a stellar Viognier. And by stellar, I don't mean stellar "by Texas wine standards" either. The Becker Viognier is one of the best I've tasted. It's runs about $15 a bottle. Fifi and Luggage, I'm glad you've tried the Messina Hoff Port. Hopefully, more people will discover what an excellent dessert wine this is.
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Bold Party Chex Mix. I'm starving and it's still 2 hours before dinner :(.
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I'm eating a chicken parmesan Lean Cuisine and drinking a glass of Nero d' Avola. What a lovely wine. I'd better sign off before I get all crazy.
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Varmint, Please put "Claire plus 2" on the *maybe* list.
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Cash flow. Extra calories.
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It defies Google.
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Yes. Angel biscuits have yeast. They're my favorite! I'm sure lots of Southern grannies out there consider it cheating, but the yeast really makes the biscuits light and airy. They're still thick like biscuits, but the yeast keeps them from becoming hockey pucks.
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Thanks. I've been wondering about the dark Kit Kats. Now I won't waste my time. So what's the mysterious chemical missing from the Cava? Alcohol maybe? The sparkling wine that I tried at the Andrea Immer wine pairing class (Brachetto d'Acqui Coppo) is like 5.5% Oh -- and to stay on topic, I just finished eating one of these.
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Cava? the producer is PAUL CHENEAU. i believe it's Cava, as i recall the bottle talking about champagne. no claire, it wasn't very sweet. dryer than most prossecos i've had. Thanks! I've never tried Cava. It's on my list. If anyone cares, I am now eating some turkey wrapped up in a tortilla with cream cheese/vegetable spread, BBQ Soy Chips and Dr. Pepper.