eskay
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Posts posted by eskay
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Oh man, this is going to be awesome
I like the dialogue. -
Thanks
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Gingerbread Tiles (recipe from Tartine):
I've never seen anything like these. What kind of mold or press is used for them? Is it similar to the kind you would use for shortbread? Very cool.
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I bet at some point my dreamy meandering through the grocery store, basket in hand, was bugging the crap out of someone trying to pass with a cart.
I have this fear a lot. Glad to hear it was a productive weekend though
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I made this almond cake and instead of the sour cherry sauce, I make a cranberry and orange sauce. Since it was for a buffet-style potluck, just before serving, I slathered the top of it with the sauce and sprinkled sliced almonds on top. Oh, and I added a bit of almond extract. It was really good, if not the prettiest cake ever. I would definitely make the same cake again. Except with layers. And possibly the addition of chocolate instead of fruit
Just a question--is there a general name for cakes with whipped egg whites in them? I have a sense that there is, but I don't know what it is.
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I've done mushrooms this way twice since I saw it mentioned in the mushroom thread, and I have both scallops and a hunk of red pepper kicking around....I suspect more experiments are in order.
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It happens to me all the time!
And most of the time I'm already on the bus home before I realise....once I paid for 12 grapefruit instead of two -
I tried the technique suggested here for 'dry-frying' mushrooms and oh man were they good. And I've just clued into the fact that kale is pretty awesome, in pretty much every aspect (it's hiding under the fish). The fish, by the bye, is red snapper with ground almonds and a bunch of stuff on it, that I baked. Pretty surprised it turned out, actually
(I keep thinking that this might have actually been a nice picture if I had some non-rainbow plates. And less parsley, but I love the taste and wanted to use it up so it wouldn't go to waste)
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I am totally in love with your countertop.
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Great report and photography. It's always interesting to hear what some of the great minds are coming up with. Thanks for sharing this with us.
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I made stollen today using the first recipe Swisskaese linked. I had a few issues though, the most grievious error being that I didn't seal the ends together well enough, so the almond paste I used in the middle melted and ran out and looked all gross. So no pictures of the finished loaf (also, I forgot, and cut it up and wrapped it up). Here's a piece of it though:
EDIT: I took another picture:
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I got a big bunch of kale and was thinking about attempting caldo verde (first I've heard of it is this thread). Do you think it would freeze well, or would the texture go weird?
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It is black bean hummus and it is delicious.
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I went with GrannySmith apples. We'll see how it comes out. This is my first try at an apple crumble pie.
How'd it go?
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Especially now with the wonders of the Internet, I'll often Google a bunch of different recipes to research all the various ways one can do a dish. (Sometimes this strategy is thwarted when I discover several of the recipes I've Googled are identical, obviously all copied from one source). I'll also check at least a couple different "dead tree" cookbooks (i.e. ones printed on paper). Most times I'll merge ingredients and procedures from several recipes; occasionally I'll decide to go with one particular version as written, for any of a variety of reasons (I like the assortment of seasonings, or actually have all of them in the house, or ... just because).
There are very few recipes that I do exactly as written, down to the last detail--mainly baked goods, because, as has been pointed out, these foods are much more dependent on precision in ingredients and method to get their chemistry to perform correctly. However, as I become more and more experienced with cooking techniques in general, I'm becoming more and more aware that there are certain other dishes that also benefit from a more precise approach (one example off the top of my head: a recent topic on getting the skin on pork belly to really crisp up properly). But then I still wind up looking at a bunch of different recipes--and often as not, find several that contradict each other.
So then I'm back to the "pick one or merge several" routine--and taking notes on what worked and what didn't for the next attempt.This is pretty much exactly what I do, except I'm more likely to deviate a bit from things even in baking recipes. But then I'm not super picky when it comes to (say) my muffins, and I rarely have a recipe completely and utterly fail.
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Carrot cake! With pineapple! And cream cheese icing! I packed all the pieces except this one up, and am going to take it to school with a bunch of containers to give to everyone I know so that I don't eat it all
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Leftover beef stew in a pie! One of my favourite uses of leftovers
Was a little too much food for me though, I'm very full now.
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I don't make pizza as often as I'd like, but one of my favourite toppings is fresh tomato. Boring I know, but that's me
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taters
Interesting looking taters you have there
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Oh my god those brownies look absolutely amazing. The picture is actually making me salivate. I will be making those the next time I want to make brownies.
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Kimchi. I just don't get it. I'll keep working on it though
Recently got over my dislike of yogurt...well, mostly. I don't gobble up plain yogurt with a spoon. Yet.
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This is a good topic, it's really interesting to see the range of people and how deep down the rabbit hole they've gone
As for me: Tomato sauce. Soup. Salad dressing.
Recently made chicken stock for the first time, now THAT was a revelation. (I know, I know, you can all say "I told you so")
Experimented with baking my own bread for a while a month or 2 ago, but the results weren't worth the significant time investment. I'll try again when a) I don't have such a weird schedule and/or b) I get something pot-like and large enough and heavy enough to try the no knead bread recipe.
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Packed myself lunch and dinner for tomorrow, since I'm on campus till late. Lunch is on the right, its a mayoless tuna salad and lettuce on a pita that's about to fall apart (it's more like a lettuce sandwich thats wrapped in bread), carrot sticks, and half an apple. In the middle are snacks: peach yogurt and a leftover from packing a previous lunch: tortilla spread with cream cheese and chopped olives. Dinner's on the left: spaghetti, tomato sauce, and mini chicken meatballs from the freezer, and coleslaw mix with a vinaigrette. I love me my lock&lock boxes, they're completely watertight
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Loblaws, Superstore, No Frills, Extra Foods, Fortinos, The Real Canadian Wholesale Club and Dominion (who knew?) are all part of the company .
You didn't know because it isn't true. Dominion is part of A&P, along with Food Basics and Ultramart.
d.
I remember when we used to have Dominion stores in Winnipeg, and I assumed they were a different company. But according to the website, the Dominions in Atlantic Canada are part of the company.
This Wiki entry also lists it as part of the company:
In Newfoundland, Dominion is the primary brand name of the major-market supermarkets of Loblaw Companies Limited, Canada's largest food retailer, which uses that brand name under licence.There are two Dominions: the Newfoundland-based one, which is part of Loblaws, and the Ontario-based one, which is part of A&P.
Stand Mixers 2002 – 2011
in Kitchen Consumer
Posted
I saw that too. If I had any chance of having space for one, I'd buy it in a second. Unfortunately, I don't, so I'll be letting this deal pass me by