Shel_B

I bought a couple of russet potatoes today and baked one for dinner. I was surprised at how thin the skin seemed to be. I'd like to find a russet with thicker skin. Are there any varieties that have thick skin? Thanks!

Around here, TJ's sells cream without carageenan. That's where I generally buy my cream. I'll have to check to see if it's pasteurized or ultra pasteurized.

That's an interesting idea ... I know I've seen carrageenan in ultra pasteurized cream, but I'm not sure about regular pasteurized cream. I'll have to look the next times I'm in a supermarket. Thanks!

I'm similar in that I'd prefer my cream with just cream ... What is nata? I couldn't find much with a Google search.

I didn't know there was such a thing as "shelf-stable UHT cream." No, I get the regular cream in the dairy case. Last year I left some un-carrageened cream in the fridge for a few days after opening it, and there was separation. So, you're saying that carrageenan might prevent that? You mention cream being "horrid." In what way?

I read labels, thus I discovered that many brands of cream (whipping cream) contain carrageenan. This holds true for organic cream as well as regular supermarket cream. I'm wondering why some cream has carrageenan added to it. I know it's something of a thickener, and maybe adds some mouth feel, but cream is so simple an item why would it need additives? In addition, how does the carrageenan effect whipping the cream, or the results obtained when cooking with it? I've never purchased cream with the additive, and, frankly, don't really want to. There are enough additive-free choices around this area that I can be a little fussy.

The first question I'd ask is, what kind of squash did you get? How old was it? Just because it waqs purchased at a farmers' market doesn't mean it's fresh. Spaghetti squash might fit your description. We like kabocha, butternut, acorn, delicata, carnival. With some squash, like the kabocha that has a very hard shell and is difficult for us to cut, we zap it in the microwave for a few minutes and then continue cooking, either by baking or putting it in soup, etc. Over the past few years we've never had a squash that was as you described. However, I just remembered that we have a butternut that's been sitting around for a while. Maybe this weekend I'll cut it open and see what it's like. Here's a good site for squash: http://whatscookinga....net/squash.htm And another: http://www.foodsubs.com/Squash.html

I've never heard of "aging" maple syrup. What does that do to the product? Wouldn't the whiskey in the barrel "taint" the flavor of the syrup?

Has anyone tried the Spinach and Kale pie? http://www.traderjoes.com/fearless-flyer/article.asp?article_id=750

No, but andiesenji posted a few sites that are more in line with what I had in mind, with what I remembered.

I found Deco Dan earlier, and he may be just the guy to help find some beaters for an old Sunbeam that we have. Toots loves that machine, and some tenents we had destroyed the beaters. Phil's Appliance also looks interesting. Thanks! These are the kind of places I was hoping to find. I also joined WACEM ...

Well, that certainly sounds like it might be the place I remember ... I found this site: http://www.appliancepartspros.com/vintage-appliance-resources.aspx not loked through it yet.

Yes, I should have mentioned Hobart, but I'm not really that savy about the old models. I was, however, sure that it wasn't Whirpool.

The place I'm looking for is an independent shop, and has nothing directly to do with Whirpool or KitchenAid.

I'd like to get sweetie a classic Kitchen Aid stand mixer. I seem to recall coming across a place on line that rebuilt these old machines, but darned if I can find it now. Does anyone know of this place? I should mention that this was not a Kitchen Aid place - it was an independent shop that specialized in rebuilding the old classics.

I'd like to make the Rhode Island Baked Beans. Can they be prepared ahead and frozen? I'm guessing that the beans might become mushy ....

I've been making stock and broth for years, and, over time, the technique has changed. I used to add the vegetables and chicken to the pot together, simmer, skim, drain, and freeze. Having read numerous articles and made many experiments, I've settled on this routine for my chicken stock. First, I use only whole chickens or large pieces like breasts and whole legs. I make sure there is no damage to the bones - I do not want blood and other debris to get into the stock. I do not, ever, use broken pieces or just backs or wing tips, or pieces taken from cooked chicken that's been frozen for a while. Just fresh, whole chicken or large prime pieces. I then blanch the chicken, drain the pot, and rinse the chicken or chicken parts. The chicken goes back into the cleaned pot, and simmers gently for the appropriate time ... not to long, maybe about an hour, or two at the most. I then remove the chicken pieces and, if desired, add the vegetables and whatever herbs I may be using. That's cooked low and slow for about an hour depending on the size of the vegetable pieces. I may or may not use salt, depending on the plans for the stock. Generally, I add some salt (non-iodized and additive free, usually Diamond Crystal Kosher Salt but sometimes a similar salt) while the chicken is simmering. The stock always comes out clear and with a nice yellow color, and very chickeny tasting, even when I make it to be mild. Ever since adding vegetables after the chicken cooks, my chicken stck has been very satisfactory. No muddiness or dull tastes.

We get grapeseed oil at Trader Joe's.

http://www.eatingwell.com/nutrition_health/nutrition_news_information/how_healthy_is_canola_oil_really Just something I Googled ... I don't necessarily agree everything posted ...

Why do so many recipes ask for canola oil instead of some other oil, like safflower or sunflower? Does canola have some property that makes it more desirable for cooking, or ... ? A lot of people have seem to have objections of one sort or another to canola oil.

This morning I was talking with a friend, and he suggested that I consider Scotch broth amongst the winter soups I make. Well, I've never made the soup, so I have no idea what characteristics the soup should have, or what characteristics I may prefer. There seems to be no discussion of Scotch broth in the archives, except for a brief round concerning Campbell's Scotch Broth. So, what should I be considering in order to make a good bowl of the stuff?

http://www.sfgate.com/food/article/STOCK-TIPS-3237449.php An excellent and very interesting article about making stock, including tips and suggestions by several of San Francisco's very highly regarded chefs.

That is just the nature of many Chinese sauces. There are no definitive recipes. Perhaps I'll go down to the nearby, big Asian market, and look at the variety they have there, maybe buy a couple and compare them. Just because some restaurant I've never eaten at uses a particular brand doesn't mean I'd like it, or that it would be best suited for my needs. Thanks!

One is supposed to be for Pho, the other more "general purpose." At least that's my understanding. Don't yet know just what the differences are. http://www.vietworldkitchen.com/.a/6a00d8341ef22f53ef01311008bb67970c-popup

I don't recall ever using prepared Hoisin sauce, and now I want to try making a Hoisin vinaigrette. What should I know about this sauce, what should I look for? Would Lee Kum Kee be considered a good choice for a commercial sauce? I notice that there are a couple of versions of Lee Kum Kee Hoisin sauce. I checked out some recipes for making my own sauce, but they differed substantially in the ingredient list. Does anyone have a recipe, or suggestions for ingredients, should I decide to make my own? Thanks!