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FauxPas
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Posts posted by FauxPas
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The biggest choice will be whether you want to cook the apples with cores and peels or not.
If you have a food mill or are willing to strain after initial cooking, you can just cut the apples up and start cooking. If you have an immersion blender or food processor, you can core the apples but leave the peels on and blend them in (I'd probably do this and use my immersion blender).
Or you can peel and core and just cook the fruit pulp, but you'll lose some of the thickening benefit of the pectin.
Do you want to make just a small batch or a larger batch for canning that will be shelf stable?
I'd go for a small batch for your initial attempt. Something like this one, which yields about 1.5 cups:
https://www.loveandoliveoil.com/2018/10/small-batch-stovetop-apple-butter.html
You can also add other spices like nutmeg or allspice.
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With all that you have been going through, I would have expected you to be feeling pretty tired. So pleased to hear your upbeat tones and see you having some bits of fun in the kitchen! Best wishes for healing and travels! ❤️
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More mystery. Apparently Murphy said he wasn't allowed to participate in LCK and couldn't say more because of NDAs, but I saw somewhere that Tom had said he "opted out."
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Also, just discovered that there is another web-based companion series to Top Chef this season. It's called The Dish with Kish. I watched the first episode and enjoyed it. It's hosted by Kristen and includes background info on production, guest cooks and bits of Top Chef history. Seems fun!
https://www.bravotv.com/top-chef-the-dish-with-kish
It also shows Chef David Murphy at the end of Top Chef episode 1 and it suggests that he didn't shake hands with Tom. Tom says something like "Are you sure you want to play it that way?"
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Is anyone watching Last Chance Kitchen? Any idea what happened to Cowboy Chef? He was eliminated in the first Top Chef episode and should have turned up in LCK but instead there was some 16th Chef instead. I've got to go and watch more Last Chance Kitchen to see if they enlighten us, I've only watched the first episode.
Oops, just found this article but it seems to raise some other questions.
https://vincemancini.substack.com/p/top-chef-david-murphy-not-on-last-chance-kitchen
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When I was still working full-time and only had the chance to do real cooking on some weekends, I would often listen to All Blues on NPR with John Kessler. Saturdays and Sundays, 6 pm to midnight, easy to tune into for an hour or two. Or more. 🙂
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I make mango bread every now and then. I love mangoes but sometimes buy more than I can eat right away so I peel, cut up and freeze the extra ones. I have some in the freezer right now and was thinking I should either make chutney or a quick bread. Thrifty Foods had ataulfo mangoes for a really good price last week and maybe still does? I think they were $1.25 each.
I don't have a favourite recipe as I don't make it that often. But I do like a mix of pureed and diced fruit. Either of these recipes would be a good starting point for me.
https://www.garlicandzest.com/mango-bread-recipe/
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I like Buddha's comments on the episode.
https://people.com/top-chef-wisconsin-recap-buddha-lo-episode-1-8611775
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14 hours ago, Okanagancook said:
https://www.vulture.com/article/top-chef-season-21-premiere-new-look-explained.html
this review gives an interesting perspective
Totally agree that the camera work and/or editing was distracting. I definitely noticed that while watching the episode. I hope it calms down a bit so that we can see more of the details and in a less frenetic manner. And better food and chef shots/angles, etc.
I had mixed feelings on abandoning the QuickFire challenge. As @blue_dolphinsaid, it's hard to get a feeling for the chefs in the first episode with all 15 doing their own thing. Maybe the grouped challenges would make sense and make it easier to follow each one. But then the camera stuff was so offputting, I still had a hard time figuring things out. More time for one challenge could have been better managed, I think. And then they just added a different kind of challenge on to the end. It felt like Next Level Chef a bit though. And I just want Top Chef to stay Top Chef, darn it. 🙂
In the past the QuickFires sometimes seemed so random that it felt like luck rather than skill to get the win and it seemed unfair to be able to get immunity based on that. But many of the QuickFires were also FUN and some definitely showed skills. I still want to see them but agree that dropping the immunity part makes sense.
I thought Kristen was fine. It will be nice to see how she develops the hosting role.
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1 hour ago, blue_dolphin said:
rather than mostly swanning around in inappropriately glamorous clothing like someone else.
hahahahaha 🤣
Also, totally agree about the grocery store derby. But I guess Whole Foods likes having a big old ad right in the middle of the show.
I recorded it last night, will likely watch tonight.
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There's also a variety called Early Jersey Wakefield that looks somewhat similar to the Caraflex. They say it was grown in 1840 in Jersey City.
https://www.westcoastseeds.com/products/early-jersey-wakefield
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3 hours ago, blue_dolphin said:
Yes. The recipes that led me to look for them were from UK authors or publications and usually called them hispi or sweetheart cabbages.
Some of the farmers market vendors in my area started growing them a few years ago.
I also see them referred to as Conehead or Caraflex cabbages. Article and recipes at Taste:
https://tastecooking.com/caraflex-ultimate-cabbage-flex/
Seeds are available for home growing:
https://www.reneesgarden.com/products/conehead
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A local store sells "meatloaf mix" which is equal parts ground beef, veal, and pork. It's my fave mix for meatloaf but i also like it for Bolognese and for meatballs.
I don't think I've ever had an issue with the texture or quality of ground pork from that store, either. Maybe you got a bit of a bad batch?
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I'm glad that Il Terrazzo worked out so well! We used to like going there and especially in the summer when the patio was open.
And Happy Birthday! 😄
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9 hours ago, liuzhou said:
Have you or your children, grand-children, great-grand-children even heard, never mind fallen for this?
I hadn't heard of them before now but I see that T&T Supermarket carries the Wei Long brand ones at least. T&T is a Vancouver-based grocery chain that specializes in Asian foods. They carry big ones and mini latiao but hard to know how much they sell or how many other stores in Richmond, BC (large Chinese-Canadian population) might also sell them.
https://www.tntsupermarket.com/eng/51537101-wei-long-big-la-tiao-400g.html
https://www.tntsupermarket.com/eng/51537001-wei-long-mini-la-tiao-360g.html
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11 hours ago, Shel_B said:
Recently, I heard about sheets for lasagna. I'm looking into them.
I use the Olivieri ones, which I think are wonderful. No precooking or anything - just layer and bake. They are sized nicely for most pans. I use a half-size pan to make smaller batches and these fit my pan almost perfectly. Two sheets would make one layer in most larger lasagna pans.
The only potential downside is that I find they can lost some of their texture if left to sit too long after assembling and before baking. But if you bake fairly soon after layering, they are terrific and have a really nice texture.
This is a Canadian company so not sure if this brand is available in the US, but I'm sure you can find similar ones.
https://olivieri.ca/products/lasagna-sheets/
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@Katie Meadow, hope you are not in pain and fully mobile soon!
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46 minutes ago, Smithy said:
In the process of going around the block many times, the poor toaster has also suffered abuse due to its proximity to the stove.
It looks (and sounds) like a pretty stalwart appliance! 🙂
My husband adores burnt toast. Set-off-the-smoke-alarm burnt toast. Sometimes I have to open windows, even in midst of winter. Something about that smell is very off-putting to me, but seems to perk up his salivary glands! 😄
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16 minutes ago, Senior Sea Kayaker said:
Reading seed catalogues without first having a garden plan is equivalent to going food shopping hungry and without a list 😇 (not that I haven't
been guilty of doing so).
I have a garden plan in my mind. Unfortunately, it's far more generous than the space I actually have available, ha. 😄
I have offered to share seeds with a couple of friends. We did that last year and it worked out pretty well. Also shared some seedlings that we each started.
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3 hours ago, Smithy said:
I'm pretty sure the toast was in his hand just then! 😄
What do you two use for a toaster in the PM? If you have discussed it before, I don't remember. (and if so, I apologize) 🙂
But since your travelling partner is a toast aficionado, I wonder about his thoughts on perfect toast.
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@Smithy, really hope you are feeling better!
Looking at the photo right above, I keep looking for the toast. 😄
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I love this:
Moore and Charlee later opened Bob’s Red Mill in Milwaukie in 1978, when Moore was 50. The business focused on selling natural foods, and continues to thrive today.
"If I had my life to live over, I would have started way early in this business. You know, I started in the middle of my life," Moore explained to CBS in a 2020 interview.
I love this, too:
However, by 2010, Bob's Red Mill had become a $100 million company which Moore gifted to his employees. “They made us the ultimate company that I’m proud of,” he explained to PEOPLE in 2019.
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I'm not into the football very much but my husband likes to watch Super Bowl. He says he doesn't really have a favourite team this year, he just wants to see a really good game.
I'll be all in for Usher, though. 😁
I'm making salt and pepper wings with raw celery, carrots, broccoli and mushrooms. Mike will have his with Ranch dip, I like to have a bit of blue cheese dressing and some hot sauce on the side. I made brownies for dessert to have with some vanilla ice cream.
Mike also has some smoked oysters, crackers and cream cheese for snacking on. These are amazing smoked Pacific oysters. They are a local product and really hard to come by as they sell out so fast when they have them available. I was able to get in an order a few months ago and Mike is loving them. St. Jean's is just south of us in Nanaimo. I think they are pricey but worth it.
https://stjeans.com/product/pacific-smoked-oysters/
And I'll be making Caesar cocktails - vodka, Clamato juice, Tabasco, "Wooster" sauce, and a touch of fresh lime juice with a Caesar rimmer for the glass and a celery stick for stirring.
Edited to add: One of our local Comox Valley actors is in one of the Super Bowl ads for Kia.
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Apple butter recipes
in Pastry & Baking
Posted
If you did end up with extra apple butter, you can use it in cake or muffin recipes. Do a Google search for baking with apple butter or apple butter in cakes, etc. Or ask here for a recipe! 🙂