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ElsieD

society donor
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Everything posted by ElsieD

  1. Could I ask for someone to post the index from the book or, if that is a no-no, sending it to me via PM?
  2. I too am married to a burger fanatic.
  3. I wanted to know what was in it and this is from their web site: Dehydrated vegetables (garlic, onion, red bell pepper), Himalayan pink salt, sea salt, black pepper, dehydrated lemon zest, parsley, high oleic sunflower oil, garlic oil Fellow Canadians: Amazon.ca sells it and has it in stock.
  4. I'm pretty sure I bought that when I got the lettuce keeper but that was so long ago I could well be mistaken. Edited to add: I must be mistaken. The one they are showing now doesn't look like mine at all, but maybe they updated it?
  5. @lemniscate's comment brought to mind lobster mushrooms. I've had them and they're very good. From Wikipedia: "They are commercially marketed and sometimes found in grocery stores; they have been made available at markets in Oregon.[2] They have a seafood-like flavor and a firm, dense texture."
  6. This one? I now use it for cutting up stuff in non-stick pans, mostly cakes, etc.
  7. I had one of those! Anyone remember the pie-shaped holder with lid of course, that held one piece of pie?
  8. ElsieD

    Preserved Lemons

    I just finished reading this entire topic and am left with one burning question: I know that only the peel is used but is that just the peel without any of the pith? If so, what is the easiest way to de-pith (is that a word?) the peel? Also, I have 2 jars of commercially made preserved lemons. Is there a shelf life?
  9. https://www.carolinescooking.com/crema-catalana/ This is a link to the recipe I used. I did have to add more cornstarch than the recipe calls for to get it to set. I didn't measure how much, but I did at least double it.
  10. I just measured them. They are 5/8" thick, 4" across and weigh 70 grams each. Edited to add: the brand also makes mini pitas which can also be made into a pocket but they are quite a bit thinner than these. I know I have 2 of those buns in the stand-up freezer but I can't find them to measure them.
  11. Here you go. I bought them at Loblaws. https://ozerybakery.com/ca-en/our-products/deluxe-sandwich-rounds-frena/
  12. Update: those labels work in the fridge, sort of. I was able to remove them with just a gentle tug and some had lifted part-way off what they were taped to. In the freezer they stay put, and i rinse them off or rub them off with a wet cloth.
  13. I ended up serving it with whipped cream.. I was going to add some lemon zest. But my lemons refused to be zested, I think they were too soft.
  14. @Pete Fred OH lordy, that looks good. Too late for today but I'll keep this in mind. I don't suppose by chance you have the recipe for the pear caramel?
  15. I am making a ginger cake tomorrow that is very gingery. Is there a sauce that I could make to accompany it? A lemon sauce maybe?
  16. I did make a Chocolate Dulcs Pudding Cake from her book. I was disappointed in it.
  17. I made something called Chocolate Dulce Puddle Cakes from Smitten Kitchen Keepers. This was definitely more fudgy than the cakes pictured in the book. I made the mistake of dusting the pans in black cocoa so that outside of the cakes were rather bitter. I used 60% cocoa and thought the cakes needed more sugar than the 1 tablespoon it called for. I also thought it could have used more dulce de leche. I won't make this, as written, again.
  18. ElsieD

    Waffles!

    Thank you. I'll be making them for sure. The sound delicious.
  19. ElsieD

    Waffles!

    I copied that one as well.
  20. ElsieD

    Waffles!

    I just read through this topic and now have some wonderful ideas for waffle-making using my new waffle iron. I found all the info very useful, so thanks to everyone who contributed to this topic.
  21. ElsieD

    Waffles!

    @Kim Shook Do you still have that recipe?
  22. Welcome, and another wild rice fan here.
  23. ElsieD

    Arancini

    I've made arancini and love them. I usually just used leftover risotto and stuff the cheese in there, bread them and fry them. We devour them using marinara sauce to dip them in.
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