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ElsieD

society donor
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Everything posted by ElsieD

  1. https://www.willykrauch.com/products/shipping.html I don't know what your budget but I have been there and had smoked salmon at his place and it is the best I have ever had. And I have eaten a lot of smoked salmon.
  2. What about Primal Cuts in Peterborough?
  3. Very nice! I would have snapped those right up.
  4. ElsieD

    The Great Freezer Clean: 2019

    Quite the freezer, @Kerry Beal. Maybe it's time to trade it in for a frost free? I pulled out some pork tenderloin (Nov. 9, 2017😳) and made nasi goring. The little bottles contain ketjup manis.
  5. Messy Capon sandwiches for John's lunch. Sliced some stuffing, sliced capon and put that on top, heated in the CSO for about 20 minutes on steam 210 unti hot. Poured gravy over the top and served with (thawed) cranberry sauce. I thought it looked like a dog's breakfast, he loved it. The stuffing is now gone.
  6. Wow. That is a LOT of fruitcake. A place where I used to work had documents going back to the late 1800s. The penmanship was amazing, the same as what you posted. I used to look at these documents and wonder what the original writers might have thought if they knew that 100 years later someone would be looking at them.
  7. For dinner last night I pulled out a portion of the Christmas capon, stuffing, and cranberry sauce. A second portion of capon was also taken out for lunches. There is one dinner portion of capon still in the freezer.
  8. ElsieD

    Corn Pone

    Years ago a bookkeeper (she was Swiss) who worked for me and I were talking about baking. She mentioned weighing her ingredients and I was flabbergasted. Who weighs their ingredients, I thought to myself. Well, she did and informed me that everyone in Europe did also because of it's accuracy. Which I now know to be true.
  9. Last night we had chicken chili made from ground chicken of dubious age. We had that with cheese biscuits. Tonight I sous vide a small sirloin pork roast at 140 for about 5 hours and we had that with apple butter, red cabbage and potatoes roasted in goose fat in the CSO. That pork roast has also been languishing in the freezer for some time.
  10. I remember eating this as a kid. We called it chili sauce. How much does that recipe make?
  11. ElsieD

    The Bread Topic (2016-)

    I just pulled a large pain de mei out of the oven.
  12. ElsieD

    Corn Pone

    Interesting that the recipes above call for ingredients by weight. I guess that was common then. Interesting that both in the US and in Canada we gravitated to measuring cups and spoons when weight is much more accurate. We are on the metric system here and now when I bake, particularly bread, I weigh the major ingredients.
  13. ElsieD

    Dinner 2019

    Tell me more about those corn sticks.
  14. ElsieD

    Cruffins

    I realize cruffins have been around for a while but I had never had one until I spotted them at my local Farm Boy. They are a cross between a muffin and a croissant and Farm Boy sells them with either a lemon curd filling or a vanilla one. While googling cruffins, I came across a recipe posted at taste.au.com and decided to make some today. I did not fill them with anything. To me, the ones I made more closely resemble Kouign Amann than what my store sells as cruffins. The recipe i used called for 1 1/3 cups flour and 1/2 pound plus a couple of tablespoons of butter. Rich they are and nicely layered but not what I was looking for. Has anyone else tried making these?
  15. ElsieD

    Cruffins

    @Miriravan Oh yes, I can definitely see it with cheese baked into it.
  16. ElsieD

    Cruffins

    I have seen several recipes where the dough part, excluding the butter, is rolled out using a pasta machine until it gets to the thinnest level. The dough is then spread with the butter, rolled, cut, etc. As we have a pasta machine I think I'll try that.
  17. ElsieD

    Cruffins

    @Kim Shook Thanks for posting the link and the picture. What I ended up with is very similar to yours, with that same flakiness. To me, what you made and what I made looks to more closely resemble kouign amann. But this is different. The picture is of the purchased ones, with lemon curd in the middle. To answer @Smithy 's question, the cruffins I have purchased aren't dripping with butter (as these were) and the dough is lighter, more like croissant dough and not as sweet as these were. I found a couple of recipes that I'm going to try out as I have time and I'll post the results.
  18. ElsieD

    Cruffins

    Thank you for responding but that is not the answer to the question I was asking. I wanted to know if any eGulleters had made them.
  19. You go girl! I am in awe.
  20. I found some Costco rotisserie chicken in the freezer and used it for this.
  21. ElsieD

    Pastizzi Construction

    I am interested in making cruffins and have started a topic in the pastry and baking section. The dough sounds very similar, essentially a croissant type dough. I read the article that used a pasta machine and may try that next. What is your ratio of flour/liquid/butter? I have visions of the dough sticking to the pasta rollers.
  22. ElsieD

    Pastizzi Construction

    @IndyRob I came across this when I was doing a search for cruffins. Did you master the pastry?
  23. Last night 's dinner was good old mulligan stew. From the freezer i used up a pound of ground chicken, the rest of the pearl onions, peas, corn, diced squash, chicken broth and a couple of Roma tomatoes. Fresh items were mushrooms, green beans, celery, carrots, onions and fennel. I think that's it. I made a batch of @Lisa Shock 's cream biscuits with added grated old cheddar cheese to go with it. Enough left over for two lunches for John.
  24. ElsieD

    The Bread Topic (2016-)

    Wish I had one cooling!😃
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