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jayejo

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Posts posted by jayejo

  1. How about a pinch of pimenton (smoked paprika) for the smokiness? A Chocolatier near me does a strawberry and smoked paprika bar linky so not a completely wacky idea.

    Thank you all for the fantastic ideas! The weather on Saturday is supposed to be icky and cold, so I'm going to hole up with these suggestions and get to baking. I'll post the results for all to see!

  2. Looks great! Your pics are so much nicer than mine.

    As far as what is served with the duck.  I don't know the why's of what are served, but I have been served peking duck with the thin "pancakes" before.    Both were good. Can't really say which I prefer. The thin pancakes like I had before (in Las Vegas) or the puffy, steamed buns I had on Saturday night in Richardson.

    My BlackBerry and I are sad that we couldn't make it.

  3. Since there are so many bakers around here who know their sugar much better than me, I'm turning to y'all for help. I'd like to make a bacon macaron. My first thought is a regular almond macaron cookie with a milk chocolate/bacon filling a lá Vosges Mo's Bacon Bar. I'm not quite sure how to make the filling though. Would I just temper some milk chocolate and add crumbled bacon? Or is there something else I should be doing?

    I'm also open to other ideas for this bacon macaron idea if anyone has any.

  4. Velvety Vegetable Cheese Soup

    HA! As a member of Weight Watchers for a long time now (it works if you actually do it), this recipe has long floated around using Velveeta Light and a can of Rotel as well.

    Yes, I've tried it. Without the frozen veg medley (or can of VegAll as some recipes call for). It's like queso soup.

    I have to go hang my head in shame now...

  5. I typically take it off the heat and let it sit for a while, then I portion it out into smaller containers, letting it sit out again before I stick lids on those and put some in the freezer and some in the fridge. I've never had any issues doing it that way. I do that for soups, stews, whatever you can think of.

  6. My college roommate's MIL gave her this recipe and I love it. Not as much as I love going down the street and ordering Gingerbread Pancakes at the local diner, but I do love them. This is copied straight from the email I still have. God I love her...

    1- Egg

    1 ¼ cup – buttermilk

    2 T. – Veg oil

    1 ¼ cup – sifted flour

    1 t. sugar

    1 t. baking powder

    ½ t. baking soda

    ½ t. salt

    Heat griddle while mixing batter. Beat egg, buttermilk & veg oil. Sift together flour, sugar, baking powder, soda and salt. Add to liquid & mix together. Scoop with ¼ cup onto griddle. Cook and enjoy then take a big poop.

  7. I read that the CM in Southlake was doing this, and then just finally noticed it at the one here in Plano: in their bulk section, the last part of the jarred spices are taken up by different types of  exotic salts. One particularly caught my eye: a black, smoked salt that I'd imagine is unbelievable over simple seafood or maybe a steak off the grill.  Anyone checking these out?

    I'm in Austin and our CM Westgate has the same thing. I did the black smoked salt on a dry aged rib-eye from Whole Foods Market on the grill and it was absolutely the best steak I've ever eaten in my life.

    So to answer your question, yes, I'm checking these out :)

  8. Thank you so much for sharing this post and these pictures! They are absolutely beautiful, and I'm green with envy right now.

    I can only hope that more and more people join the movement to source, use and eat local animals who've been treated well and without hormones and antibiotics. Kudos to y'all!

  9. I got shamed into making stock from my turkey carcass by Ruhlman.  I now have 8 quarts of rich delicious nectar in my freezer.

    Here's the post...a good read.

    http://blog.ruhlman.com/ruhlmancom/2007/11...sgiving-th.html

    Me too Morgan. And I have about the same amount of stock in my freezer too! More like 7 quarts actually since I made the Turkey Gumbo from Serious Eats last night (Delicious!).

    http://www.seriouseats.com/recipes/2007/11...ers-recipe.html

  10. I'm still in a food coma from yesterday and haven't eaten yet. At some point today, I'll have a reheated plate of leftovers. After that, I'm done. I don't want to see any of this stuff again until next year thank-you-very-much.

    Right now though, I've got stock going in the oven. It's an experiment since it was a smoked bird. I removed all the skin and hacked it up and covered with water per Ruhlman's blog. I figure I might at least get a nice smoky soup base out of it and if not, what have I lost? At least I tried, no?

  11. I've become obsessed with French Macarons. I just did the Gingerbread Macarons from the LA Times and did an orange cream cheese filling.

    I also made some regular flavored ones with a salted caramel filling. This week it's more of those, plus a raspberry buttercream filling and maybe a pistachio version as well.

    I'm not sure how to post an image here, so you can see photos on my blog:More Macarons.

    This is really my first foray into baking as I'm more of a cook. However, this is really fun!

  12. We practiced over and over with frosting of various densities, but I would think that coolwhip would be too soft, even for practice.  I'd buy whatever canned frosting was cheapest and use it over and over, you could ref it for practice with a firmer texture.                                                                                         

    This is a great idea. You're right on the texture aspect. I'd been thinking about that ever since I read the Cool-Whip suggestion. I'm going to have to go with the frosting!

  13. I grew up on Popeye's. We lived in Slidell when I was younger and Saturday morning cartoons were sandwiched into a show that was sponsored by Popeye's. You'd see all the Brownie, Girl Scout and Boy Scout troupes sitting in the audience with their box of chicken.

    My dad would always go get boxes of chicken for us to eat as it was his favorite thing too.

    When I was going through chemo last summer, I ate it up (along with a lot of macaroni and cheese and Whataburger. What is it about chemo that makes you want to eat really bad food?).

    I still eat Popeye's about once every couple of months, usually on Sundays when I don't feel like cooking. I used to be a dark meat, mashed potatoes girl, but now I'm a dark meat, green beans girl.

    KFC just gives me the willies.

  14. I made macarons the other night and was thinking about how bad I am with a pastry bag. I'm making more tomorrow and actually dreading piping them because I'm so bad at it. I think I just need to sit down with some Cool-Whip and a pastry bag one day and practice. Then I might get better at it.

  15. The CM bag makes me laugh, but I'm hooked on my new "grape" bag from Whole Foods. It was .99 and I've got some of the others as well (coffee, flour). I keep them in the car, and, since I work there too, they have them in the copy rooms that we can take and return, which is really cool. And yet, I still forget to use them 95% of the time.

    My paper bags end up as my recycle bin, and then I take them out to the outside bin. 2 fit perfectly in the bin, and I usually have two a week. How's that for serendipity? Or something...

  16. Amoretti is very generous with samples.....

    my response got lost.... Anyway, yes, they're very generous with their samples, but I need bulk stuff to use in big batches, and I'm thinking they may not be as generous as all that.

    I'm new here, and this is my post. I can't thank you enough for the Amoretti link. I'm on a macaron obsession right now and the variety of nut flours and flavorings are just what I've been looking for. I'm already loving eGullet!

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