Shel_B

Kiwi ... while not particularly exotic any more, at least around here, they are not very common in many areas and their fuzzy skin and bright green flesh with small dark seeds might appeal to kids. They certainly appeal to me <LOL> Kumquats ... these small fruits somewhat resemble oranges, are of the citrus family, and are eaten raw.

I want to taste pork, not herbs and cheese and other meat. Plus, I don't like cooked prociutto, which I imagine is what you're suggesting by wrapping the tenderloin with it.

I just finished making Bertolli's Cauliflower Soup, and it is the best version I've made thus far. Fresh, quality ingredients made all the difference. This is one great soup.

I've made this soup a couple of times, and each time it was good, but I was somewhat disappointed. I'm going to make it again tonight. I am convinced that really FRESH cauli will make the difference. A few hours ago I got the freshest cauli I've had in months, and will be using a much "cleaner" chemical-free water than that which comes from my tap. I am also going to use a very fresh leek along with the onion instead of just the storage onions I've used before. I'll let y'all know how it turns out.

Toots enjoys TJ's goat milk yogurt, and I often enjoy it as well. We have it with fresh fruit for breakfast. It's about $2.00 or $3.00 less per quart than Redwood Hill, if I recall correctly.

Pork shoulder, even after trimming the obvious fat, is still too fatty for us. I would not want to go to the level that you've gone ... no way. I do, however, applaud you for your creativity and enthusiasm.

That would be The Local Butcher as mentioned in my original post: http://thelocalbutchershop.com/ Check out the farmers that supply them.

Since my original post, I've poked around a bit and come to a similar conclusion. A couple of nice, thick chops seems like a good compromise between lean and flavorful, and since Toots likes the bone, and is more inclined to enjoy the fat, something along this line might be ideal. Thanks!

From what I know, these cuts are way too fatty for our situation.

This weekend I want to make an oven roasted pork dish - sear the pork in a pan and then roast in the oven. My first thought was to get a nice tenderloin from The Local Butcher as I don't want a piece of meat that's been brined, injected, or hormonized, and I want a lean piece of meat. However, tenderloin is a little lacking in flavor, so I'm willing to move to a somewhat fattier piece of pork , maybe even something with the bone in it (Toots loves knawing on bones). Any suggestions for a tenderloin alternative? Thanks!

Toots is from Argentina, and she makes (to me) the strangest meatloaf. She places whole, shelled, boiled eggs inside the meat. I don't care much for it, but she does, as it's what she grew up with. The biggest problem is that the eggs end up grossly over cooked - the whites are hard and rubbery and the yolks are dry. Any ideas on how those eggs can be a little more appetizing, with a softer and more moist yolk and a less rubberized white? I imagine that by boiling the eggs so they are soft would be a step in the right direction, but they'd still be baking in a 350-degree oven for about an hour or so. Might that help to a significant degree? Any tips on shelling a soft boiled egg?

Around here, organic eggs from pastured chickens runs from about $6.50 to $8.50 a dozen. I've had some true organic, pastured eggs, and they are amazingly good and rich. Unfortunately, I don't eat many eggs - it's not worthwhile for me to buy a dozen, so every now and then I'll grab a 1/2 dozen, if available, and it's such a pleasure eating them. One of the local markets now carries flats of these eggs, and I can buy just one or two ... I now do that when the eggs have arrived and they are at their freshest. If you've not enjoyed eggs such as these, you owe it to yourself to at least try them. Some people find the flavor too intense, or the eggs too rich, having become used to the more common commercial eggs, whether organic, free range, cage-free, or just regular ol' eggs. Don't confuse eggs from pastured chickens with free range or cage-free eggs ... they're not quite the same thing.

Thank you all for your input. It's clear from what I've learned here, and at other sites on the web, that meauring by weight is preferred and more accurate. I've started looking for kitchen scales, and will pick one up when I move to my new place. But for now, here's the problem: Many of my recipes call for measured amounts of ingredients, such as flour. Clearly there is more than one way to measure, and it's also clear that each method gives a different result. So, even if I use what's considered to be a more accurate method of measurement, there's no way of knowing if the recipe was written using that method, and as a result, the amounts I get may be off by a great enough margin from the original recipe that the final result will suffer. How would I correct for different measuring methods? How would I know which method was used? I can only think of using trial and error and keeping accurate records of the amounts used. What else can be done? I hate to waste material and time trying to "get it right," and since I'm a novice baker, it's not always easy for me to know when a batter or a mixture is right. Kind regards,

I'm convinced ... not going to make the same mistake twice .... thanks!

Thanks ... that's pretty much the advice I've received.

The loaf was AWFUL ... dry, lacking flavor, crumbly ... after all your good advice I'm sure I measured the flour improperly. I won't do that again! Thanks!

I recently attempted to bake a poppy seed loaf, and the result was a disaster. I think I used way too much flour as the batter was very thick and sticky. The recipe called for 1 1/2 cups of flour, and in the past, when I made this recipe, it worked out acceptably well. I just scooped the flour from the bag and sifted it into the bowl. Upon reflection, it seems that the flour in the bag was compacted, and I scooped more than was required, even though I was careful to measure and use the amount called for in the recipe. So, if a recipe calls for a measured amount of flour, not an amount by weight, what's the best way to scoop and measure the ingredient? Should I measure a sifted amount of flour? Is there, more or less, a standard weight for a cup of flour? Thanks for any help ...

I'm pretty new to baking, and not at all knowledgeable about the science of the art and about how ingredients, like baking powder and baking soda, work together. Asking some of the more experienced folks here seems a reasonable thing to do. What is the difference between double acting baking powder and single acting baking powder? Can they be used interchangeably? How might results differ when using one or the other? If a recipe calls for one and I use the other, will my result suffer? How long can baking powder and baking soda last in an unopened container? What about a container that has been opened but has been stored covered? Can either be stored in the cupboard, or is a refrigerator a better choice? If a recipe calls for the addition of plain milk as a liquid, and I use buttermilk or yogurt in its place, might I have to change the amount of baking powder or baking soda in the recipe? Since both ingredients cause baked goods to rise, why would a recipe call for both baking powder and baking soda? If I added more of one or the other ingredient, how would the result be affected? Well, that's enough questions for now. Thanks for any help, suggestions, or pointers.

I've had pretty good results storing baked good for a couple of days, first wrapping them in a clean dish towel (the plain weave sort), then storing them in a new plastic bag with the air sucked out (vacuum might work even better). Thanks for the suggestion ... never would have thought of the towel.

The loaf has to be made on Thursday, and it will be served on Saturday. I'm concerned that it might dry out a bit, lose its freshness, if left for two days. Would wrapping it in plastic wrap help, or might the loaf get "soggy" or lose its texture when wrapped in plastic. Any other suggestions for storage? Thanks!

St Benoit is nice, but I don't buy it often, much preferring the convenience and selection at TJ's. Do try the TJ's Greek ... a lot of people feel it's quite good - it won a Bay Area yogurt tasting a while ago. They now have an organic Greek yogurt which I've not yet tried - that's next up. Also, you might want to try Straus Family Farms organic Greek yogurt.

<LOL>

Well, that was fast! I checked ebay earlier today and didn't see that. Not sure I want the casserole along with the loaf pan, but I'll ask the seller if she'll sell just the one item. Thanks!

I have a favorite loaf pan. It's a Copco, made of clay or terracotta. The one I have is 10-inches long by about 4-inches wide. I used to have a more standard sized loaf pan, but the ex-wife took it when she left. I'd like to get one ... can anyone help me find the pan? I've been looking for a l-o-n-g time. Thanks!

Some years ago I had an olive oil cookbook, and in it there were recipes for cakes made with olive oil. Never tried making any, but now I might give it a whirl. I gave the book to a friend who still has it - perhaps I can borrow it back. Thanks for the thought. http://www.amazon.com/The-Olive-Cookbook-Louise-Pickford/dp/0831762578