claire797
-
Posts
1,193 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by claire797
-
-
I'm very curious about this myself...my usual baked potato is done in the exact same manner, except without whacking the ends off and standing it upright. But 400 degrees in a cold-start oven for one hour is my usual, and they come out great...can't wait to hear how this turns out!
400 degrees, 1 one hour is my usual method as well. My potatoes are good, but I wouldn't go raving about them on a bulletin board. Let's hope standing them on end has some magical effect. To be continued.....
-
......Why do restaurants, even the odd good one wrap their so called baked potatoes in foil? What good is doing that supposed to accomplish?
Porkpa
The story I was told in 1957 is as follows.
Kaiser Aluminium Co. used to build transport ships during the second World War. A lot of Alumium was then used, especially these ships used to break up after three or four Atlantic crosssings. When the war ended no one knew what to do with that Alu then. So they rolled it into thin sheets and told the Restaurant Industry it would behoove them right to wrap their Baked Potatoes in Tin Foil.
Why would the aluminum industry want people to use tin foil? Wouldn't they want people to use aluminum foil? (sorry, it's a pet peeve of mine, along with people who call concrete cement)
Mine too.
Anyway.
Has anyone looked at my link? Could cutting off the ends of a baked potato, rubbing it with salt, standing it upright directly on a rack really improve the texture or are all those people reviewing the baked potato just wacked?
-
-
And the greens? Did anyone try the greens? Maybe I just need a decent, less than 4-hrs to simmer receipt so dear spouse doesn't have to harangue the folks at Hoovers and Sally's and Luby's and Cracker Barrel . . .
The greens were wonderful. Several people ordered them, and they were kind enough to pass out bitesful. For sides, I got the sweet potatoes and broccoli/cheese/rice casserole, both of which were delicious, but after tasting the greens, decided that next time I'm goin' for the sweet taters & greens.
I didn't have the CFS, but those that did said that they thought they were the best in town. Heavy on the tasty meat and light on the crunchy crust. This place is a real winner and deserves to succeed.
I just somehow wish that all of this was over in Austin Food Trail - (where in fact I did post about our lunch as well) - because I'm afraid folks might miss it here in Crimson....
But that's probably a silly concern, right. I mean, we have so few of us Austonions that I guess we eagerly devour anything that pertains to us.
Yeah. It's sad to think that such a mediocre place is getting discussed so much.
Last word on Crimson -- Fair.
-
So, you use liquid red for this?
Yup. A whole freakin' bottle.
-
Can we talk about red food coloring? What's the least nasty to use? Taste wise, I mean.
It really does not have any taste when baked into cake. I've tasted it before in frostings, but never in a red velvet cake.
-
Jaymes:
My mind was romping in some farther pasture of its own while I baked this, and I just plain screwed up on the chocolate. It wasn't deliberate, but it worked! Still buttermilky, but with maybe, a little more depth of flavor.
Oil: I'd use the full two cups, but only half a cup of the buttery version.
Note: This is the easiest cake recipe, with the best results, I've made in a long time.
Ah! Thanks for clarifying on the oil. I wasn't sure if you meant 1 cup total or 1 cup buttery + 1 cup regular.
-
While I've never made an armadillo shaped red velvet cake, I did make an Elmo shaped red velvet cake for my daughter's birthday. The idea was the same -- cut into Elmo and you get a big chunk of red, Elmo flesh. ;).
Oooooh, I think I've hit upon Ian's cake for his second birthday...
Is there an Elmo-shaped pan to be had somewhere? I know that you can get Blue from Blues Clues with the Wilton stuff at AC Moore.Just reporting back - I wimped on the coconut cake for Ian's birthday because I remembered that my dad and brother don't like coconut. So he got a white cake with lemon curd filling and buttercream. He ate every bite and smeared the frosting in his hair.
Michael's Craft Store usually has a few different Elmo pans. There's an Elmo body and a big head.
Maggie, glad the cake turned out. Did you buy two 12 oz bottles of butter oil so that you could use a full two cups or did you buy one bottel and supplement with 4 ounces of regular oil? Could you REALLY taste the butter flavor? Not that it matters, since your advice is to cut the oil in half next time.
Do you have any left? Could you take a picture?
-
I did make an Elmo shaped red velvet cake for my daughter's birthday. The idea was the same -- cut into Elmo and you get a big chunk of red, Elmo flesh. ;).
You Texans are sicko! (I guess it's Like Calling to Like...I laughed hard both times the cakes were cut!)
Thanks for the tip on the oil, Claire
Just got back from the grocery store. The only butter flavored oil was the Orville Redenbacher stuff and it was in the popcorn aisle. It's made from soybean oil and it looks very rich and buttery. It comes in a 12 oz bottle and costs about $2.00. My guess is that 2 cups of the stuff would add a lot of butter flavor -- maybe too much. Maybe you could use 1/2 cup of the Orville Redenbacher oil and 1 1/2 cups of regular oil? Or maybe you could use 2 cups of regular oil and a teaspoon or 2 of butter extract.
The obvious thing would be to use butter instead of oil, but since we're trying to stick to Jaymes' original recipe, I'm trying to find the closest thing to butter flavored oil.
-
Let us know how you fare in your search for the butter flavored oil. Hopefully, you can find it at your local Jewel or Dominick's. If you don't see it right away, look near the popcorn. I think it's called "Orville Redenbacher Popping & Topping" Oil.
I'm not really much of a food chemist - and don't know how that "topping" oil would compare to a regular for-cooking vegetable oil, but I'd be a little hesitant to try it in a cake.
My "armadillo cake" incident took place in Panama in 1976. Probably like Steel Magnolias and your Elmo, when Red Velvet Cake was THE most popular type of cake, there were undoubtedly lots of similar gruesome stories regarding hostesses that thought they were being clever.
That's the only butter flavored oil I know of. Although I suppose you could substitute with 2 cups of butter flavored Crisco. Emma and I are going to the store later. I'll look for butter-flavored oil. Hopefully, Maggie will have beat me to it and will have made her cake by then.
-
Bake Off time.
I have everything in the house to make Jaymsie's version except the oil...will check red food color level too, before I head to the grocery store.
I will make it this afternoon, and report later.
It's nice to Have a Purpose!
Maggie,
Let us know how you fare in your search for the butter flavored oil. Hopefully, you can find it at your local Jewel or Dominick's. If you don't see it right away, look near the popcorn. I think it's called "Orville Redenbacher Popping & Topping" Oil.
Jaymes,
Apparently you have never seen the movie, Steel Magnolias. There's a scene in the movie involving exactly what you described -- a red velvet armadillo cake. While I've never made an armadillo shaped red velvet cake, I did make an Elmo shaped red velvet cake for my daughter's birthday. The idea was the same -- cut into Elmo and you get a big chunk of red, Elmo flesh. ;).
-
Right now, my front-runner is Gale Gand's.
Claire - I think we should appoint you the Official eGullet Red Velvet Cake authority.
Seek out and try all these recipes and compare.
Then, we'll post the best one as the winner of the eGullet Red Velvet Cake eCookoff.
I plan on doing that, Jaymes.
My red velvet cake testing efforts are slightly stymied due to my on-going chocolate chip cookie experiments.
http://www.ginsberg.com/anna/blogchart.htm
Red Velvet will be next. Just think of the photos....
-
Jaymes,
I hate to be a jerk, but that is a @!%)#*%#$Q% &-load of oil.
Good Grief!
Part of me wants to try it, and the other part is quaking in my Keds. Damn.
2 cups of oil???? It does have 1 more egg and a bit more sugar, but still....there's almost a 1 to 1 ratio of oil to flour.
And "butter flavored" oil? Would that be the Orville Redenbacher stuff that they sell for popcorn? I've seen (and used) Butter flavor Crisco, but I've never seen butter flavored oil.
I'm going to have to make this.
-
Ronfland,
Thanks for the recipe. Yours is actually quite different. Aside from its being a bigger cake, it uses proportionately less buttermilk, more eggs, and less flour. It sounds great!
Right now, my front-runner is Gale Gand's. Here's her recipe. I frost it with my own cream cheese/sour cream frosting.
"Almost" Gale Gand's Red Velvet Cake (Edited and revised a bit, so the cookbook police won't come after me)
1 cup butter flavored Crisco
2 eggs
1 1/2 cups sugar
2 tablespoons
1 1/2 -2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar
Preheat oven to 350 degrees.
Cream together the shortening, eggs and sugar. In a separate bowl, mix all flour, cocoa and salt (not soda!). Add dry ingredients to the shortening mixture alternately with the buttermilk. Add the vanilla extract and red food coloring. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 25-30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Remove from pans
-
Last night I tried a recipe from Amanda Hesser's new book, "Cooking For Mr. Latte". I believe the name of it was "Mr. Latte's Roast Chicken With Sour Cream and Mango Chutney".
Here's the menu in full.
Sour Cream Roast Chicken With Mango Chutney
Couscous
Steamed fresh vegetables
Diet Dr. Pepper
Butterfinger Ice Cream
No wine was served :(.
-
I tend to think of pork as "other".
-
Southerners don't have to like red meat. Texans do. That's the rule.
-
OK, so we've differentiated between caramel and butterscotch.
Now then, what's toffee?
Sugar takes on a different consistency at various stages of the cooking process -- soft ball, hard ball, hard crack etc. Without looking it up, my guess would be that toffee has just been cooked longer.
-
Please. One night, just make a Junior League recipe.
As if!! Truly, I find myself furtively skulking into the kitchen after reading one of Jin's dinner posts -- like I so totally have no business going in! What, I ask myself, do I think I'm going to DO there??!?
Ack.
Please bear in mind this is a professional kitchen and I have two to three assistants, most days. Meals are for from ten to twenty people. I only post this stuff to give some ideas.
It's all easy, really. Just make every grocery trip a foraging expedition. Let every ingredient invite exploration. Always refine technique. And always ask yourself, "Will this make St. Jacques of Pepin cry or be happy?"
Thank you for clarifying. I feel soooo much better, though I suspect Jacques will still be shedding a few tears this week.
-
Ziti with tossed with haricot verts, double-smoked lardons, much garlic served with a demitasse of lemon soup (chicken stock with lemon juice and zest, lemograss, thyme etc).
Pecorino tuiles with a dap of minced proscuitto.
Grilled bone-in (it's a handle) pork loin chops flash-fried with an acho powder and panko crust.
Tomato sashimi (red and yellow vine tomatoes, done on the mondoline, layered in threes [yellow, red, yellow]) with a shoyu, shiso, and ponzu drizzle and crunchy salt.
Cheeses: St. Morgan, Rouy, Brillat-Savarin with sourdough crostini and cornichons.
Please. One night, just make a Junior League recipe.
-
Thanks Rev,
I was hoping you'd post the oven fry recipe too. I've been deep-frying ours in canola oil.
Our dinner last night was simple but delicious.
Green Salad
Mojo Chicken (broiled)
Baked Potatoes
Snoqualmie Sauvignon Blanc (Washington).
Red Velvet Cake (DH) Homemade Butterfinger Ice Cream (Me)
Wine Note: We tried Snoqualmie Vineyards Sauvignon Blanc. I had low expectations and they were met. The stuff tasted like lemonade -- no complexity whatsoever. Then again, it was $6.99 so I can't complain. I only bought it because I liked some of Snoqualmie's other wines and thought maybe their SB would be a good bargain wine too. I should have bought a New Zealand.
Tonight's recipe is coming out of Amanda Hesser's new book -- "Cooking For Mr. Latte". It's very un-Hesser like, as it involves chicken breasts, Hellman's mayonnaise, sour cream, Mango Chutney and curry.
-
Trish,
Your recipe looks great. The filling seems much less eggy and using chocolate ganache for the glaze probably makes it richer. I'm going to have to try again soon.
I just put this one in the archive.
-
-
Scott got his new DeLonghi deep fryer today - an early Father's Day present. Dinner was fried catfish po'boys with tartar sauce, tomatoes and shredded lettuce. Beer for Scott, root beer for me. Vanilla ice cream with caramel sauce for dessert.
Foodman, that strawberry shortcake looks great! Strawberries are a few weeks away for us.
Indeed! That's a great looking shortcake!
We have strawberries out the wazoo here in Austin.
Dinner! 2003
in Cooking
Posted
Korean Pork Tenderloin -- recipe from Cooking Light Magazine.
Tofu Eggrolls -- Banyan brand. I think they're only available in Texas.
Alsace Pinot Gris -- L. Albrecht. Paired quite well with the gingery, sweet pork. .
Ice Cream -- Blue Bell Chocolate Chip Cookie Dough Ice Cream mixed with Homemade Butterfinger Ice Cream