Shel_B

My parsley looks pretty weak. We planted it late - might that be the reason? I misspoke earlier. The frozen parsley I used wasn't frozen in water, just small, frozen cubes of parsley.

Thanks for posting the recipe. Your popovers looked great in the pic you posted. In an earlier post you commented that the muffin cups should be heated before adding the batter, but that step was not mentioned in the posted recipe. Is that because, for some reason, the recipe requires a different technique, or did you just neglect to include that step? As for shortening - are you talking about something like Crisco? What other options are there for shortening? Thanks!

Saw a cooking show yesterday in which a couple of popover recipes were made. Popovers look like something Toots would love, and I'm thinking a New Year's Day brunch with popovers would be a nice treat for her. However, I never made popovers before, so, some questions, and please be mindful of the fact that I'm not much of a baker, rarely have baked, and am ignorant of most baking techniques: Is a popover pan necessary, or does the pan just produce "better" results, or different results? What should I be looking for if I decide to buy a popover pan? If adding herbs or other flavors to the popover batter, does the baking time, or anything else, need to be changed from whatever recipe I'm using? I've got a few popover recipes from on line sources, but does anyone have a nice recipe or some techniques that they'd like to share? Is a general, AP flour acceptable for popovers, or would some other type of flour be a better choice?

Likewise, until I found that there are times when they'd come in handy.

Yes, and no ... for some people who have the time, and even those who like playing in the kitchen, there are other factors, as has been pointed out here more than once. Some people have physical limitations that get in the way of prepping certain ingredients. When I have a bad arthritis flare-up, I won't be doing any prep. Heck, there are times when I can't even open a can, and I'm grateful for the frozen items, whatever their source, that are in the freezer, and am just as grateful for the microwave oven, and now the Breville.

Chicken for 99¢ a pound? Not around here. Even the Asian and Latino markets have significantly pricier chicken. I can't recall when I even saw it at that price on some BIG sale advertised in a newspaper. It would take me a lot more time than five minutes to cut up a chicken ... much less bag it and freeze it. I'm so slow wrt such things <LOL>

I can't accept that, at least considering how I make stock. Let's see, first I have to get the stock pot, which, because of its size is not handy in the kitchen. Then, vegetables have to be cleaned and cut. The stock has to be watched and skimmed, at least in the early stages. After draining and straining, the debris has to be composted, the pot cleaned and put away, and the stock put into containers and refrigerated. At some point the fat needs to be skimmed off and dealt with. And lets not forget cleaning the prep tools such as knives and cutting boards. For me, that's a lot more than ten minutes of my time. It's a lot closer to an hour by my rough estimate. And then there's the cost of energy for heating and cooking the stock, heating the wash water or running the dishwasher ... and my time for all this has some value. There's a time and place for prepared stock, or prepared anything. I have only come across one person in all my years on cooking forums who claimed they used no prepared foods, that everything they consumed was made from scratch. Frankly, I don't believe that. I'd like to meet one person who never uses at least some prepared ingredients to effect time savings or make preparing a meal more convenient or easier.

The double batch of lemon curd turned out pretty well. Each time I tweak the recipe a bit and work on refining the technique. now I know a double batch will work out. Thanks, pastrygirl!

TODAY IS THE DAY! After searching almost a decade for a particular bread pan in a smaller size than I have, it, and two mini loaf pans, were delivered to my apartment this morning. I am so freakin' happy - this was my holiday gift to myself. Back in the late seventies, I had this pan, but when I got divorced, the ex-wife took it, and I was bereft of my favorite pan. I had a hard time finding the pan as I didn't know who made it - another company's name was etched into the bottom as they were distributing the product. Many hits on eBay turned up poor quality, used pans, nothing that I wanted to pay good money for. And then, just a few months ago, I discovered, quite by accident, Tufty Ceramics (http://www.tuftyceramics.com/), the actual maker of the pan, and contacted Karen Tufty to order the pan I'd been searching for. It was several months before she replied to my purchase request- illness, computer problems, and some technical glitches prevented her from getting back to me. Then, unexpectedly, Karen called me a couple of weeks age and wanted to know if I was still interested in the pans. Yes, indeed, I was, and today they arrived. I am so happy! Oh, I said that already ... http://forums.egullet.org/topic/144857-copco-loaf-pan-wanted/

I am going to make some lemon curd to give to the guests at our holiday dinner tomorrow. I've only made the recipe, but for tomorrow I'll need more curd. Can I double - or triple - this recipe? Any problems with so doing? Thanks! Machrina’s Lemon Curd 1 lb (about 2 cups) sugar 1/4 lb (1 stick) unsalted butter juice and zest (finely grated rind) of 4 lemons (about a cup juice) 6 eggs Melt together the sugar, butter, juice and grated rind in the top of a double saucepan over simmering water. Stir to mix. When all is melted, remove top pan and allow to cool. (I use a single saucepan and just watch it carefully- this stage is melting, not cooking.) Beat the eggs lightly and strain into the pan of cooled lemon mixture. Return the pan to the stove and cook over low heat, stirring frequently, eventually almost continuously, until it reaches a thick, creamy consistency. Pour into clean, warmed jars, and when cool, cover and store in the refrigerator. This can keep for months. Makes about 26 ounces.

Good point about the length of the blade. I recall reading that many bread knife blades are too short, so I'll be sure to pay attention to the length of the blade. Thanks!

That Forschner [Victorinox] you linked to is our current very satisfactory breadknife. The offset blade does a couple of things - it keeps your knuckles up off the board, and it gives you an effect similar to the depth of blade your 'chef' knife allows. That's to say that you can pinch grip, and have better control over direction of cut. Bread knives are saws of an altogether cruder nature than honed stropped razor-sharp wonders, but [iMO] a thick blade doesn't help much when you are trying for a clean slice through crust and crumb. When Anthony Bourdain's "Kitchen Confidential" came out he wrote that many chefs had taken to carrying an offset blade as a go-to general purpose knife, using them [i paraphrase here] for just about everything, sawing up frozen materials, cutting bread etc. I always pictured one of these. Great info about the knife shape. Thanks! Good to know you're satisfied with the Victorinox.

This afternoon was the last straw - my old, weak bread knife is going into retirement, but before that can happen, I need a new one. The old one had trouble cutting the heavy crust on a pain levain, and I'm tired of fighting that hard-to-handle blade. I need a knife that will easily cut bagels, hard crusts on artisan breads, soft rolls and pastries, like brioche or croissant. What do you recommend? I've seen knives with similar shapes to this one: http://www.amazon.com/Victorinox-Cutlery-9-Inch-Polypropylene-Handle/dp/B0019WZ7EW/ref=sr_sp-btf_title_1_11/187-2965196-0926155?ie=UTF8&qid=1387859263&sr=8-11&keywords=bread+knife What are the advantages / disadvantages to such a shape? What knife might you recommend? Thanks! Oh, I should mention that I'd like to keep the cost around $50.00 or so, and certainly not more than $75.00. Merry Christmas - Happy Holidays

The difference is the number of times you use it before placing it there, which reduces the number of bottles that have to be recycled.Don't forget the energy used to transport those plastic bottles of water. Depending on the brand, some of those bottles travel a great distance. And then there's the resources used in making and transporting the bottles themselves, and their raw materials. I couldn't stand to see Toots drinking time and again from old plastic bottles, so I bought her an appropriately sized stainless water bottle: http://www.kleankanteen.com/

Hope you get one that you like ...

Thanks! That's good to know.

Don't know why I didn't think of the Tokyo market. Thanks for the kick in the butt! I don't know if I've tried Lundberg basmati, although I know I tried their brown basmati. I used to get my basmati in large bags from India. The stuff was aged and it was superior to any other basmati I'd tried. Be interesting to see how the Lundberg compares. Thanks!

Thanks for the helpful reply. Just the kind of info I'm looking for.

Very helpful - a good start!

I'd like to experiment a little with white rice. I'm far from familiar with all the options that are available. I'm familiar with basmati, jasmine, arborio, as well as standard long grain rice, but not much else. I read a reference to coconut rice, which I never heard of, and that's what prompted my question. So, what's out there, what's it like, and where can I get it? And what'd coconut rice like? Thanks!

Styrofoam wine shipping containers: http://www.uline.com/BL_5450/Styrofoam-Wine-Shippers Why you shouldn't use Styrofoam: http://www.paulgregutt.com/2011/10/dreaded-styrofoam-wine-shippers.html Special cardboard containers: http://www.spiritedshipper.com/?gclid=CKT5gJDgwbsCFe1xQgodHkgA0g Made in the US from strong corrugated Kraft cardboard, our wine shippers are layered with extra cushioning and include a special insert for each and every bottle for safe and secure shipping. Light weight and tough, our wine shipping containers are environmentally safe, fully recyclable and made with recycled material. They ship flat, saving you money and valuable storage space.

The question isn't just that, but what other damage or degradation may occur. The oven isn't self cleaning, however, it seems that there's an open flame from the heating element of the oven. I should check that to be sure.

In the FWIW Department, we have a commercial coffee maker at the Senior Center where I teach http://www.cw-usa.com/equipment-commercial-coffeepotbrewers-bunn-pourover-vps.html?utm_medium=shoppingengine&utm_source=googlebase&cvsfa=3170&cvsfe=2&cvsfhu=323833&gclid=CLjN9tClvbsCFYw1QgodLCgANA I always thought that the filters for these machines http://www.bunn.com/pages/commercl/related/rel_paper_filters.html would be ideal for use in a bowl strainer. I may grab one or two from the center and see just how well they work in my situation. I'd imagine the size of the strainer would be important, and need to fit the filters appropriately. Did you mention if you had anything specific in mind to filter?

We ALWAYS use separators. Yes, I think they're pretty good. I had one that lasted a L-O-N-G time, replaced the set, and then got another set for Toots. Here's an interesting aside: the new pans are stamped "Dishwasher Safe" on the bottom. The earlier pans were not recommended for the dishwasher.

Haven't a clue what the manual says. Toots has the manual filed somewhere and we can take a look at it. Never thought of that, although I don't expect to learn much, if anything, from the manual.