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Everything posted by ElsieD
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As it happened, today we went to the Ottawa Farmer's market and someone had a stall selling bread and various yeast based pastries. And guess what - one of the items was a Scottish buttery. Pictures below. The last picture is a close-up of it as it sits on my counter. They are very light. This fellow says he used 4 parts butter to 1 of lard. The only reason he uses lard is for flakiness. He says back in Scotland they sell for 25 cents. We also bought a cinnamon bun and a kouign aman. Next time I plan on buying one of each of his buns, except for marzipan. Much as I like almonds, marzipan is nasty.
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Someone should make them and report back.
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Yesterday I decided to see what IKEA had to offer in their grocery section and found this bread. I am also showing the ingredient list and the finished product. We just ate the end piece and decided that some would make a fine lunch tomorrow with smoked salmon, capers, onions and cream cheese.
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I get the digital edition of the NYT. I made a comment once on a recipe to the effect that no one seemed to address the fact that the recipe didn't work as evidenced by the number of negative comments. I got an email some days later saying they would not print my comment. Neither did they address the fault with the recipe.
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I made @Duvel 's jerk cured beef again. We had it with planked potatoes, broccoli and carrots. That beef is soooo good. Cured for 7 days and cooked sous vide for 24 hours at 134F. I wish I could remember where I bought it as the marbeling is terrific.
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At least that is one item I won't be buying, seeing as how I already have 3 of them.
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Interesting. Thank you.
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@Toliver What happens on Prime day?
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
I freeze buttermilk all the time in 1/2 cup portions. Works just fine. -
Haven't cooked much in about a month. Managed to cook some asparagus/merguez risotto tonight. Thank you Instant Pot.
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I use it all the time.
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God, I love butter tarts, whether with or without nuts or raisins. I particularly love the non-runny ones. Wish I had a really good recipe.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
@shain Got it, thank you. My oven is convection so no problem there. Thanks for elaborating. -
Thank you for responding. I thought maybe you had cooked them on the wire rack shown in the picture, which is what I was thinking of doing, hence the reluctance to clean up the resulting mess, I.e. the rack. If they were just done on the sheet pan, then cleaning up isn't a problem.
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@gfweb How crispy were they? I haven't tried chicken wings in my Breville yet, mainly for fear of having to clean up the mess.
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http://nationalpost.com/life/food/anthony-bourdain-hunger-for-food-and-life
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
Thank you. On my list of "things to bake" are blueberry cornmeal muffins. The recipe calls for baking them for 20 minutes. So, I would pull them out of the oven at say, the 15 minute mark, let them sit in the tin for 10, remove from the tin, let cool completely on a wire rack, then pop them back in the oven for another 5 minutes? On a cookie sheet? -
Your Daily Sweets: What Are You Making and Baking? (2017 – )
ElsieD replied to a topic in Pastry & Baking
I may sound like a complete idiot for asking, but what exactly is the procedure for this? -
That is so incredibly sad.
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Dang, thanks to your post I now have this too. I had resisted even looking at that group of specials and then I read your mention of "Rice Pudding with Drunken Raisins (involved Calvados) which I happen to have and boom! couldn't buy the book fast enough.
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And when you do, maybe she would let you share the recipe?
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I'm another pickled herring fan but then, we ate it when I was growing up. I'm never without a jar in the fridge.
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Ohhhhhh, you're good!
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Yes they do.
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I found this interesting, I had never heard of it. How salty was it?