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Darienne

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Everything posted by Darienne

  1. Welcome to the forum. I look forward to reading about your forays into the world of pastries.
  2. Probably not what you wanted to hear, but I would also join the binners.
  3. What exactly do you mean by a 'rabbit hole', please. And are you planning to join? Is anyone here planning to join in on this venture?
  4. Fascinating. But did you ever find the WC in the end?
  5. Welcome to the forum. Are you really a royal prince?
  6. Darienne

    Canned corned beef

    CB, onions, potatoes, canned corn, buttermilk biscuits. I added some grated Parmesan. I could have done without the corn...hard for me to digest. Ed suggested adding ketchup...but I couldn't see it. And I don't 'know' sriracha although I have some in the fridge. Still haven't used it. I guess I will now. I'm going to make the original for my meeting...except I'll make the biscuits from scratch.
  7. Darienne

    Canned corned beef

    Looking for something to redeem the canned corn beef hash I made yesterday. I thought it was awful. Boring. One note. Ed liked it. My local library has a "Cookbook cooking club" to which I belong. It's fun but a bit of a chore sometimes...the problem for me is that whatever you bring to this month's theme is supposed to come from a cookbook from the library. This month is "Comfort food" and I found a recipe for Corned Beef Hash, beloved by the woman who sent it in for this cookbook and apparently her entire family unto the third generation to date. Thought I would test it first at home. And it makes a lot! Two whole meals left to go. So I've searched through eGullet's canned corn beef contributions and not been excited by any of them. What I have actually come up with is taking off the Buttermilk biscuit topping and adding chopped Rajas (roasted Poblano strips) to the mixture and replacing the topping and heating it up. Has anyone else found any other ideas? ps. Scrapple, as noted above by JoNorvelleWalker. Friends from Delaware brought the wretched square grey stuff and fried it for breakfast one Dog Weekend many years ago. The dogs ate well that morning. Rule: never eat grey square meat.
  8. Now that I love. Having spent most of my life as a Brunette and accidentally becoming a Blonde after a bad bicycling accident (long story), I can attest to this reality. Suddenly, I was 10 times prettier than I had ever been and garnered more attention than I could believe. OK. That was over a very long time ago....but I'll always remember it with fondness.
  9. Welcome to the forum. I'm in Ontario Canada, but Moab, Utah, is my home away from home.
  10. I have never had this experience either.
  11. My thoughts exactly. Not too much information in your first post. But welcome to you.
  12. This wiggly, jiggly aspect of the bag is not a problem. The bag sits inside a container and you just snip off one corner of the bag to use it.
  13. We own about 8 plastic containers for bagged milk. At any given time, several of these are down in the cellar freezer with milk bags already placed in them. As the milk in the fridge is used...a new container with bag is retrieved and thawed. It's not a problem and we've just done it for a long time now. Makes sense to me...but then no one asked. As for the metric system...we were both already out of high school when it was imposed upon us. Some of my life I do in Metric...and some in non-Metric. Oh well...
  14. Kerry Beal helped me with the chocolate sticking problem years ago. This is the first year I haven't made it since I found the recipe. Not a holiday season to look back on with great fondness. Maybe next year... I would love the recipe for that fruited bread. As for a new bread machine. A second hand store is the place to go. People get them for a gift and never use them. My condolences to Mr. Kim and your plate. I fell carrying 4 wine goblets ...only one survived...and one ended up in little bits in my hand. Then Ed broke one of my favorite Gnome (or Elf?) plates with no pain to him.
  15. "What was your family food culture when you were growing up? If you've ever read my posts about how my Mother wasn't a cook and I didn't cook except under duress until I was 65, then you've read all this stuff before. My parents were vegetarians and the paediatrician refused to take care of me unless my Mother fed me meat. Oh yes. Either a T-bone or a Porterhouse steak almost every night of my life broiled to shoe leather. I never realized that people actually 'liked' steak. Mother ate for supper a bowl of canned consommé and a soft-boiled egg. Ugh. She did make salmon patties...ugh...and we ate frozen fish fingers...ugh... As soon as freezers were available we had a freezer plan and TV dinners...also ugh. When Ed and I got married, I knew how to make a salad dressing. That was it. He could cook well. Was meal time important? Not really. Was cooking important? Not at all. What were the penalties for putting elbows on the table? Don't know that I did. I do now. Who cooked in the family? Mother as far as it went. Father could open a can of soup. That was it. Were restaurant meals common, or for special occasions? We did eat out a fair amount I guess. I was an only child and there must have been enough money. I remember eating out every Sunday after church in Montreal and Ottawa. There were so few restaurants in Ottawa. We went to the Green Valley weekly and I had ham. I have no idea why I had ham. I loathe ham and haven't eaten it willingly since the last time I went to the Green Valley. Did children have a "kiddy table" when guests were over? No guests with children were ever invited and honestly I can't remember any guests even being invited until after I left home. Mother and Father came from different ethnic and religious background and the two families never met. Long and unpleasant story. When did you get that first sip of wine? At my Mother's family table. Manischewitz. I liked it. I'm not a wine drinker at all. Was there a pre-meal prayer? Nope. Was there a rotating menu (e.g., meatloaf every Thursday)? Nope. How much of your family culture is being replicated in your present-day family life? None. Now if you asked about Ed's family culture, the answer would be different. His Mother's family is French-Canadian and he grew up in the middle of great cooking. His Mother made Millefeuille and cream puffs (as he has told me many, many times) and mayonnaise (ditto), etc, etc. I "discovered" cooking the year before I joined eGullet and I still don't really cook "North American". It was the word "ganache" that started it. And I've never willingly cooked anything Ed's Mother ever cooked. But boy...do I do international (not necessarily well, but lots and Ed had never had anything out of the ordinary and so couldn't tell me that I wasn't making it the way his Mother did.) (It's OK really. This coming March, 60 years of wedded bliss.) Yes, Ed did the turkey. Even though other threads cover memories of specific foods or dishes, please include those memories here if they illustrate your family's food culture." I remember thanking my Mother once for introducing me to Brussels Sprouts. She drew herself up and said in that tone: "You never ate Brussels Sprouts in MY house".
  16. Darienne

    Lunch 2020

    I had decided we would have the just made Mafé for lunch today...and then thought. It's made with turkey. I can't eat leftover turkey today. So we are having Chinese instead. Ed does the mises, and the I step in the cook the dishes. Now that's the way to cook. No photos. It's still morning here.
  17. Welcome to the forum, GRiker. I'm sure you are going to have a good time on eGullet.
  18. Welcome to the forum happyaccidentbake. And yes, we do love pictures.
  19. No attempt here to give any advice, but aren't there some recipes which specify that they cannot be doubled, etc. Could this be one which leaves that part out?
  20. Darienne

    Gingerbread

    This topic is ten years old now and I am currently looking for the ideal gingerbread recipe. What I can't understand is that only one post above mentions serving gingerbread with apple sauce. And none of my cookbooks, even the Canadian one, mentions apple sauce either. One of the few desserts my Mother made was gingerbread and we always had it with applesauce (which she would also make...there being relatively few ready-to-eat items on the market 75 years ago). I thought this was the way you were supposed to eat it. But then I thought Cheddar cheese was the only thing to accompany Apple pie and it seems not to be an American tradition. Just sounding off....
  21. Darienne

    Lawry's Seasoned Salt

    Did not grow up with it. Have never tasted it. End of report.
  22. It's always useful to know exactly how to make Microwave Carbon...you can never tell when it will be called for....
  23. I have my favorite Calvin and Hobbes cartoon, preserved in plastic, and hanging above my head as we speak on my mammoth bulletin board.
  24. Strange...now in Ontario Canada apparently Poblanos are sold as 'hot' peppers. I argued with the store manager (they are sold in my nearby city by exactly one store) that they are not hot peppers. He said...that's how they are called by the distributor. Needless to say, I never wear gloves working with them. Oh, except for the one time when I paid one excruciating price for not wearing gloves which lasted about 24 hours. And nothing helped. I was stunned...and miserable. At least I didn't touch my nose. And no, I don't wear gloves even now.
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