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Darienne

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    Rolling Hills of Cavan, Ontario

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  1. We built the kitchen in the farmhouse before I started 'COOKING'. Before that I just cooked. But then I also made beds and did laundry. So...the kitchen is too small for my newish obsession (13 years). My cookware is stored: in the kitchen, in the master bedroom in a cabinet in one of the closets, in the dining room cabinet, and in the outdoor hallway cabinet. (Some call it a breezeway...but Ed says breezeways don't have doors.) And aluminum pans are in a Rubbermaid container in the cellar. And I have only one non-stick saute pan. And that's my sad story...
  2. Darienne

    New Kitchen

    Bosch dishwasher here. Wonderful unit.
  3. Also done here. And it's easier to grate from frozen.
  4. Ed was out doing groceries a few days ago and on the list was noted 'sliced almonds'. And he returned with slivered. Words were exchanged. The air was cool. Two days later, he returned the slivers to the store and bought the sliced at another. And in his wallet he carried the photo I had printed out as per his request:
  5. I would love your version. Still searching for the perfect recipe. My Mother's recipe was lost in the sands of time I guess. I'll pass on the whipped cream. I still have a freezer full of apple sauce from last fall's harvest.
  6. Glad of the smile...but here I go again. Whipped cream on gingerbread? I think not. I grew up eating gingerbread and the only topping ever offered was applesauce. I don't know about other Canadians. I've not made a study. In a similar vein, Canadians invariably (to my somewhat limited knowledge) always eat apple pie with cheddar cheese and yet I have yet to find one American sourced recipe which mentions cheese...only ice cream...and again whipped cream. Whipped cream on apple pie? A travesty in my not so humble opinion.
  7. I ❤️ ginger...as the kids would say. Ed has always said he doesn't like ginger, but has recently discovered that indeed he does. One of my favorites is Triple Ginger Ice Cream, an eG recipe posted by Food Man. And of course gingerbread recipes: Old Fashioned Gingerbread Cake from the Spruce Eats is a current favorite. Dark Chocolate coated Candied Ginger. Yummm. Recipe for candying the ginger from Andiesenji, my candying everything that moves mentor. And some years ago I actually tried to grow ginger. It was great joy but alas in the end resulted in nothing. And now I seem to have deleted the photos. Then there is the plethora of dishes which are made special by the addition of ginger. Thanks David Ross for this Cook-off topic. Found it. September 2009
  8. Twelve years on eGullet and thirteen years cooking.

  9. Your examples are certainly concoctions...but they are not concoctions of concoctions.
  10. This article appeared in my 1440 downloads this morning and I thought it worth posting. https://www.theguardian.com/food/2020/feb/13/how-ultra-processed-food-took-over-your-shopping-basket-brazil-carlos-monteiro?utm_source=join1440&utm_medium=email&utm_placement=longreads
  11. Ed now does the groceries. Every trip contains at least one disaster...from unwanted huge amounts of something, to lines on the list ignored, to the wrong type of the product...you name it. BUT...he's a dear and HE does the groceries. And yes, he has a phone...but he's not a 'phone user'. I take care of all the phone business. He always tells people that he is the custodian and I am the office manager.
  12. And I'd go for the crust and then top it with a dark chocolate ganache. But then I'll top just about anything with a dark chocolate ganache.
  13. I must be leaving mine out or something and not covering until cold??? I always put it into the fridge before freezing it and I would cover it for that. I invariably make two Spanakopitas at the same time so at least one of them gets frozen. In fact, I've both a Moussaka and a Spanakopita in the freezer as we speak. However, the phyllo has always crisped up when heated in the oven...so far... I hope my boastful words do not anger the Olympian gods...
  14. Love citrus fruits. Especially limes. Growing up in the far frozen north and eons ago, of course our Mothers never baked anything citrus. In fact, I doubt that limes were even available. An orange in the Christmas stocking was a great treat. Now we have oranges, limes and lemons galore. I've yet to see a Meyer lemon in one of my local grocery stores, but then we live outside a very what? unsophisticated small Ontario city. I once bought a Buddha's Hand in Albuquerque and that was fun. We do get blood oranges but not lots for certain. My biggest quarrel is with the oranges. Mostly they are tasteless or next to it and I don't know how to pick a tasty orange. That orange olive cake sounds fantastic and I am going to make it. My go-to pie is a lemon cheese pie which is amazing in that it calls for only one package of cream cheese and one egg. Of course, I make it lime. And then top it with a dark chocolate ganache.
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