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Everything posted by ElsieD
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That's interesting. I keep a list of stuff I buy at Trader Joe's and note on it the prices we paid and any comments on what we have tried. We only get to shop there a couple of times a year so it is a handy reminder. I bought Mandarin Orange Chicken there last May and paid $4.99. Looks like they must have been sellington a smaller package. The store we go to is in Syracuse, NY.
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@Shelby Here are two pictures of where i'm currently at. I hope the close up gives you an idea of the texture. I did read somewhere that it reduces to about 1/8 of what you started out with but I'm having a hard time believing that. I don't think the texture is ready yet for toast as I think it would make it soggy. My husband just tasted it and said it's way better than applesauce so we have one convert so far.
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We tried this and found that you needed both packs for two people.
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So I decided to dive right in and do a test batch using 4 cups of applesauce to which I added 1 1/2 cups sugar, 2 t apple pie spice and 2 T apple cider vinegar. It has been on a very slow simmer for 1 and a half hours. It is getting thicker but I have no idea how thick it is supposed to get. It tastes really good, though I think it might need a bit more of the vinegar. Can anyone tell me how thick it is supposed to be?
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Thank you for posting this, I am going to try it. I made applesauce yesterday, which is to say I cooked the apples without sugar or any other additives. I did not weight the apples but I'm sure it was way more than 5 pounds. My IP is full to about 2 inches from the top. Do you have any idea how much applesauce you get from 5 pounds of apples? When I cooked the apples yesterday I had three full pots to which I added maybe 1/4 cup water and I cooked it under high pressure for 4 minutes with manual release. I put them through a food mill then a sieve to get rid of whatever the food mill didn't.
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I 'm pretty sure mine weren't Arkansas Black apples but if you could forward your recipe or post it here, I'd love to give it a try. After all, Shelby thinks I would really like it, and if not, my sister does so I can always pass it along.
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We moved from a house with an induction range that I loved. It was an Electrolux. The stove I had before that was a Jenn-Aire dual fuel, and I hated it. When we moved into our condo it had a GE Profile radiant cooktop. I very quickly replaced it with a Thermador induction cooktop which I love. I would never have anything but an induction cooktop again.
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The only sodium anything I have other that salt is sodium alginate which I am guessing won't work. I usually use Imperial cheese, a processed sharp cheese in my mac and cheese so I will use that instead of cheddar and use milk instead of the evaporated milk. Come to think of it, I should be able to use my regular recipe following (more or less) the recipe Shelby linked to.
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Since I was on a bit of a roll, I decided to make applesauce today. We had a family reunion on Saturday and my BIL brought me some apples. These are from the wild trees on their property and the apples are a mix, the only identifiable ones were a few small delicious. The others are very red with an almost pink flesh, and very tasty. The picture of the apples below are the remaining apples to be cooked as I had already filled up the IP with a batch. I took out the blossom end, quartered them and cooked them up, skins, pips and all. I put them through a sieve when they were cooked and am using the slow cooker function to thicken it a bit. A part of me wants to make a small batch of apple butter but I am waffling because as much as I love applesauce and apple desserts, i'm not sure if I would like apple buter.
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Chris Kimball is leaving America's Test Kitchen - contract dispute
ElsieD replied to a topic in Food Media & Arts
OMG!!! Say it ain't so! -
I started processing squash a week or so ago and finally finished the job yesterday. I did them all in the Instant Pot.
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I want to make some mac and cheese. All the recipes I have seen call for evaporated milk. How crucial is evaporated milk?
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My mom used to make this. She also made what we called stamppot with kale long, long before it became the trendy vegetable it now is, and also a version with sauerkraut. She always served hers with smoked sausage. When I saw your plate I wanted to dive right in.
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Please post how you like the magazine.
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Safe travels.
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And the sauce recipe? That looks terrific.
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Thank you!
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I'm not Dejah but I bought one as well which is swimming in it's sous vide bath getting ready for dinner. The Superstore here charged $4.98 per pound for triple A, cap off. Special was in effect for three days only, Thursday through Sunday.
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Can you post some further information? I have never heard of this, but then I'm not much of a baker. I am spectacularly bad at pastry crust and would like to try this method. I did a Google search and could not find much about this method and what I did find called for egg yolks and sugar neither of which you mention.
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Interesting. I remember "back in the day" when my then MIL used to buy half of a beef. That would be single origin beef and it was cheaper than the beef sold in the grocery store. That was common then. Does that even happen any more?
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Was that Keurig a thrift shop find? If so, I'm jealous.
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I agree. I have purchased heirlom ones that look like that at the market and they have wonderful flavour.
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And ketchup.
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Looking forward to this. I'd have the brown toast and the home fries, with ketchup.