Shel_B

This looks like my kind of cake. I found a couple of recipes and videos for it online and am planning to make it sometime. Thanks for posting. https://www.realbakingwithrose.com/blog/2019/9/4/rose-on-video-presents-downy-yellow-butter-cake-c4afe Video part 1: https://youtu.be/3rwG-sg0QZk Video part 2: https://youtu.be/wphL-16j2_s I don't know anything about your health difficulties, but I do hope you're doing and feeling better now.

Coincidentally, it happened today. I made a batch of Chinese mustard and too late discovered that my egg roll stash was depleted. Fortunately, the pole from the kitchen to the garage had recently been polished, and I quickly slid down to an already running and warmed car (gotta love today's car tech), pushed the garage door button (more tech), and headed to the nearby Chinese takeaway joint. Unfortunately, there was a long line waiting for their mediocre food, and it was moving slowly. I was getting anxious as the longer I waited the more the mustard flavor would be compromised. I became more anxious and agitated as the moments passed. Fortunately, I had my Xanax locket with me, opened it, and downed a few of the precious pills. In short order, I was mellow again, and it didn't take long (Xanax time has a way of warping, could have been hours) before I was on the road home. Unfortunately, road construction slowed my travel, and to my and the mustards detriment, I didn't care. By the time I got home, the effects of the Xanax were wearing off. A few years ago I installed a liquor kiosk by the entrance door (replacing the unneeded umbrella stand which outlived its usefulness in drought-ridden California), reached in, grabbed a bottle of cheap cooking sherry, downed it with a long pull, and almost immediately felt a wave of calmness engulf me like a warm woolen comforter. Cheap cooking sherry has its benefits. I checked on the mustard, and it looked good and tasted just fine. I reached for the egg rolls and $#!&, discovered that I left them at the Chinese joint. That was my most recent egg roll emergency.

I'm not expecting greatness, just some crunch from the wrapper and an acceptable quantity and quality of filling. Thanks for jumping in.

Any recommendations for good decent quality frozen egg rolls? I'd like to keep a pkg or 2 in the freezer for those unexpected egg roll emergencies.

I was a day late, but I got hold of some brown mustard seeds and yesterday started the initial soak. The local Indian market had several choices and, happy bonus, they were quite a bit less expensive than those of the spice shop I often frequent. They also had some beautiful fresh curry leaves that'll be used for the Palak Dal I'm planning to make. I also found another recipe for the Chinese mustard that looks more promising than what I've been experimenting with. I need more dry mustard in order to play with the recipe.

Just came across this thread as I was about to post what may be considered a somewhat naive and ignorant question elsewhere. This thread title reminded me of a question I asked many years ago, and which may have been the very first cooking question I ever asked outside of a question or two asked of my mom or grandma. It was 1965 and I was living in Missouri at the time. I wasn't particularly interested in cooking, yet for some reason I was reading a food/cooking article in a now unremembered publication and came across a reference to a Waldorf salad. There was no recipe for the salad in the article, so I wrote a letter to "The Chef" at the Waldorf Astoria Hotel in NYC asking for the recipe. This was my very first inquiry in what later became a long-term, off-and-on again, interest and curiosity about food and cooking. I was so ignorant then that I was unaware of cooking magazines, recipe books, and the like. Cooking shows on television, of which there were a fair number, the first having been produced and aired almost three decades prior, were still obscure and often confined to local markets. In any case, I was unaware of them. So, a letter to the hotel seemed like a good idea. I never received a response, which with hindsight is not surprising. "Marcel, regarde ça. Quel idiot!"

Enjoying a small bowl of Bob's steel cut oatmeal enhanced with a bit of Greek yogurt, Korintje cinnamon, and a hint of vanilla along with a cup of fresh-ground Ethiopian coffee (from TJ's)

I have, and downloaded the recipe some time ago. Went to buy mustard seeds earlier today, and the Indian grocery was out of the ones I wanted. I'll visit another shop tomorrow ... I know they are in stock there. My nutmeg isn't real fresh, so I'll grab some tomorrow along with the mustard seeds.

Thanks! I saw reference to this earlier, and now you've shown it to me. I'll review it later today ...

@Tropicalsenior Yesterday I played around with the Coleman's and started by following the directions on the container which is one part water to one part mustard powder, and used three Tbs of each. The result was far too watery for my preference, but the heat was OK. I added additional powder to make the sauce thicker and the heat became far to intense for my liking. I added vinegar (brown rice vinegar) to calm down the intensity and it just made things more watery although the heat was tempered somewhat. Overall, I'm not yet satisfied with the results from this combination, although I've not yet tried it with food, which is the true test. I thought I had some S&B powder but I was mistaken. I have their curry powder, so later on today I'll get some S&B and give it a try. Their powder contains turmeric and they recommend starting with a different proportion of water to powder, 2 parts water to 3 parts powder. Should be interesting to compare. After trying S&B, I'll try adding some turmeric to the Coleman's mix and see what happens. Thanks for your help and for the link. I'll also pick up some mustard seeds today as well

So much is eft to my imagination. Great post!

@Tropicalsenior, could you provide a proportion of Coleman's powder and water? I'm going to get some Chinese takeaway tomorrow and and like to give the mustard another try.

You've provided some inspiration. Thanks!

Usé colemans. Compraré semillas de mostaza pronto. Puedo enviarte algunas semillas.

demasiado azúcar

Yes, I have, and I've played around a bit with making a hot "Chinese-style" mustard. The first two batches were pretty bad, and the third was markedly improved but still not what I was looking for. I tend to do things slowly, and I'm not yet sure if I want to embark on a mustard-making journey. So, while diddling around with the concept, it would be nice to have a jar or two in the fridge. And even if I went full-in on making my own mustard, I'd still want some prepared around anyway. It's like pasta sauce. I generally make my own, but there's always a jar or two of a prepared sauce in the cupboard.

I've used varieties of both mustards. I'll revisit Sierra Nevada as I don't have a clear flavor profile in my memory, but I am much more clear about Maille and I don't see that as being even close to Gulden's. I do like Sierra Nevada Pale Ale, so it'll be nice to reacquaint myself with their mustard. Which variety do you feel would be closest to what I'm seeking? I thought I'd go with the Pale Ale variety.

A couple of days ago I heard the siren song of the local Trader Joe's, and while picking out a cheese I saw these nuts which were shelved right by the cheese and dairy section. I'd not seen this flavor cashew before, and I do enjoy some other flavored cashews, so I grabbed the bag. As you may have noticed, the bag is empty. In a sense, that's my review other than to say that the ranch flavor is my least favored of all the flavored cashews I've tried. But that's more of a preference than a judgement of the quality or flavor. I just prefer my flavorings more picanté.

Costco Recalls Salmon Products - Listeria Concern https://www.cnn.com/2024/10/25/business/costco-salmon-listeria-recall/index.html Costco is recalling smoked salmon products over possible listeria contamination. [...] Costco said certain packages of its Kirkland Signature Smoked Salmon purchased between October 9 and October 13 are affected by the recall, according to an October 22 letter to customers.

Noshing on a small bowl of chickpeas cooked in homemade chicken stock and lightly sprinkled with freshly ground Pasilla de Oaxaca pepper.

Sometimes, maybe a couple-three times a year, I'll put cream in my coffee. It must be heavy cream ... manufacturing cream, for example, and some California dairies produce 40% organic cream, which are always a preference. Some time back, I looked into the contents of cream and was surprised by what I discovered. The Manufacturing Cream that I enjoyed contained only cream, and the ingredient list for the Safeway Lucerne brand shows that it contains cream, polysorbate 80, carrageenan, and diglycerides. Sheesh! "Carrageenan is a common food additive but it may cause digestive side effects and has a potential link to colon cancer. While more research is needed, you may want to remove it from your diet." It never ceases to amaze me what garbage goes into the typical commercial foods we are sold. I also found out that these ingredients are in other brands of cream. Why screw around with such a simple, staple item as cream? Based on my own tastings, the extra ingredients just degrade the taste and mess with the natural texture and mouth feel of the product.

I'm not very impressed with the San Marzano tomatoes typically available in most markets, i.e., the brands that are most commonly purchased. There are better Italian tomato choices IMO, but they are spendy, and I use them only for certain dishes and occasions, but they're not found in your typical supermarket. Bianco DiNapoli whole peeled tomatoes seems to be more consistently higher quality, they are fairly easy to come by, and they are a California product which means that I'm supporting local jobs and a local business. They are available in some locations in Montana. I totally agree with your choice to eliminate the cream. In so many applications one trades mouth feel for dulled flavors with the addition of cream.

I use dried, roasted garlic with some frequency, often in combination with fresh garlic. It imparts another flavor profile to the dish. I don't see it as different from using any dried herb or spice, nor do I see it as a substitute for fresh garlic. It's it's own thing.

Just started watching Season 3 also ... I

Natural release ... let the pot cool down until the button went down. To be fair, the stock was murky compared to my usual blanched stock. I bet a lot of people would consider it fine. I did until I started blanching the chicken and compared the results. Bottom line, the difference wasn't great, but it existed, and I feel better results can be had for not much extra time and work.