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Darienne

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Posts posted by Darienne

    Smoked Salmon

    in Cooking

    Posted

    350g is just over 12 oz. My wife and I have been working through a 2 lb side of cold smoked salmon. I slice it daily as we eat it. 12 oz would be gone in a couple of days.

    Got two packages....

    Smoked Salmon

    in Cooking

    Posted

    The salmon is currently frozen, sliced, in a 350 gram package and it is lox, rather than the chunk.

    DH came by and I asked him why he doesn't like smoked salmon. He says because he doesn't like raw fish. All explanations from me make no difference. He has never even tasted lox it turns out. He says he'll fry his portion.

    I still think I'll cut it up and make something with it. As long as it's 'cooked', he'll probably eat it. Problem is, we can't even buy decent bagels where we live... :sad:

    My Mother's folks were Jewish Poles so of course I love lox, and Ed comes from an RC family and really doesn't like fish at all which he was forced to eat every Friday as a kid. Strange beasts, aren't we? :raz:

    Smoked Salmon

    in Cooking

    Posted

    Thanks for the recipes and advice so far.

    Gifted Gourmet, there will be something on your huge list I can use for sure.

    Jaz: Thanks. Ed hates fish soup. I don't know why.

    ElsieD.: Maybe a salmon mousse would work. I could try it. Please and thanks. My Mother used to make a salmon souffle which Ed would eat. Not happily, but he would eat it. :hmmm:

    Ed's main idea of eating fish is deep fried battered fish with french fries. He's very accepting of anything 'new', but like many of us, he likes the stuff he likes the way he likes it or not at all. :wub: Remember, he brings me coffee in bed EVERY morning. :wub: :wub:

    Smoked Salmon

    in Cooking

    Posted

    I know this sounds ridiculous. :wacko:

    My DH bought me two 350 gram packages of smoked salmon yesterday because it was reduced by 75% for some unknown reason and he knows I love it. He doesn't like it. He does like regular salmon a lot and we eat salmon steaks/filets with lime regularly.

    What on earth am I to do with the smoked salmon except eat a lot of bagels and cream cheese over the next few weeks?

    (Sorry. Please do not suggest guests or a party. It is not possible at this point in our lives.)

    Thanks. :smile:

    Feeding a crowd

    in Cooking

    Posted

    You can improve the rice krispies treats by using brown butter, and I use the jarred marshmallow fluff because it contains no gelatin, but, I have found that treats made with is remain softer longer than those made with marshmallows. And so, it may be good to use it if you are prepping them a day in advance.

    Adding a tad of cayenne gives a nice nip to the RC treats!

    Feeding a crowd

    in Cooking

    Posted

    This is not my bailiwick, but it occurs to me that Mexican spiced almonds are always a big success. So little work...no peeling even...and such a good return.

    Good luck :smile:

    New Year's Eve: What are You Eating or Serving?

    in Cooking

    Posted

    . They usually request that I make ‘those meatballs’ – meatballs in a slow cooker w/ BBQ sauce and apricot preserves

    NYE I just went to bed early with a hot toddy and tried to live through whatever was attempting to do me in.

    However...I would really like that recipe for 'those meatballs'. Something is pulling me towards them. And truth be told, I have never used my large cooker except for candying fruits.

    Thanks. Ms Kim :wub:

    Things you'd be crazy not to make yourself

    in Cooking

    Posted

    Many of the dishes that I make and never buy came from my upbringing, what my Mother made and bought and didn't buy. I didn't even know that you could buy salad dressings...I never 'saw' them in the store. Why anyone would buy Thousand Island dressing was beyond me.

    And I made hummus and tabbouleh before it was available in any store where I lived. I've never tasted either commercially yet.

    As for biscuits...that's another story. My Mother always made biscuits from Bisquick. Hockey pucks. One day, after being married a year or two, I found myself one day out of Bisquick. That's when I discovered that you COULD make biscuits from scratch yourself. I became a crazy biscuit lady, known far and wide for my wonderful biscuits. :raz:

    Greweling's "Chocolates and Confections at Home"

    in Cookbooks & References

    Posted

    Second Impression:

    First impression was not strong enough. This is NOT just one more candy making book. :wub: Sorry I spoke too soon. It is an incredible book.

    The explanations are pure Greweling and as I read them and recall the agonies which I went through trying to cope with his professional chocolate book...how I would have loved this book.

    It's true...it does lack a certain charm perhaps, but if I had only one candy book, I think this might be the one.

    ps. I still haven't gotten at even one recipe.

    Greweling's "Chocolates and Confections at Home"

    in Cookbooks & References

    Posted · Edited by Darienne (log)

    Haven't gotten far in the book yet...life will intervene...but I can say that I would have killed for this book two years ago. Now I have quite a large library of 'confectionery' books and this is just 'one more'.

    It's very well written, in a very professional manner. Utmost clarity. I suppose I missed the less formal anecdotes that one finds in most candy books, like Ruth Kendrick's Candymaking and PastryGirl's (Anita Chu) Field Guide to Candy: How to Identify and Mike Virtually Every Candy Imaginable. I love reading the historical and ethnic bits of information.

    And it's a small shock to read Greweling talking about using compound chocolate. And to read his 'Resources' chapter which included Candylandcrafts, Wilton and others like that. But hey! he is writing the book for those who know little or nothing about the subject.

    I bought Greweling's Chocolates and Confections long ago and read the entire book out loud to my husband on one of our Moab-Ontario trips, learning, learning, learning, as I went along. That book is a gem in all ways. A tour de force. (I also read Andrew Shott's Making Artisan Chocolates on another trip. It's an excellent way to learn and for unknown reasons my DH loves to listen to me read.)

    I'm not sorry I bought this book. I haven't really given it a chance yet. These are just my first impressions.

    But as a first candymaking book, I cannot imagine a better one to own.

    Edit: typo only

    Trader Joe's Products (2002–2011)

    in Kitchen Consumer

    Posted

    We didn't buy a lot there (Albuquerque) but I found that the pound chocolate was fine for using for not top grade stuff.

    However, we both disliked the dipped raspberry and orange pieces.

    Another time I bought some kumquats...no problem. Much prefer Whole Foods but hey! you can't have everything. :raz:

    Criminally underappreciated foods

    in Food Traditions & Culture

    Posted

    smelt, also whitebait. Nothing better than a mess of butterflied fresh smelt dredged in wondra seasoned appropriately and fried to crisp perfection.

    This is such an interesting thread. So many of the foods mentioned as those that we ate when we were poverty-stricken students. I haven't eaten a smelt for probably 45 years. Hated them, along with canned tuna, pink salmon, ground lamb patties, pork liver and a lot of other things mentioned over the past few weeks. :raz:

    World Chocolate Championship

    in Food Media & Arts

    Posted

    I've just gotten around to watching the show now. Very disappointing. I wish this had been covered by Food Network – for all their faults, I would hope they would have paid more attention to the actual food.

    We really don't get to see much of anything. They skim over everything, poke their cameras into the kitchens occasionally to show us completely random snippets of the preparation, they skim past the descriptions of what the different competitors present, and then quickly list the winners of each segment.

    I'm watching this show because I'm interested in the competition – I understand we can't see everything, but at least show us all the finished chocolates. I'd like to see more of the techniques, and I'd like to see some of the judges' comments.

    Pfft. Off to look it up online instead...

    Dear Emmalish, you said everything I thought and when I think of how much trouble we actually went to to watch this program and what a major disappointment it was... I can't believe that the producers thought that this was a good production!

    Out of nougat wafer paper!

    in Pastry & Baking

    Posted

    It's too late for Christmas, but it just hit me between the eyes. Edible rice paper. You can buy it at a Chinese grocery store. It could have been used to cover the nougat.

    I want to make the Chinese Milk Candy recipe in Anita Chu's (Pastry Girl) Field Guide to Candy and it calls for edible rice paper. Duh!

    Problem solved!

    Culling your Cookbooks

    in Cookbooks & References

    Posted

    Donate, donate, donate! :rolleyes: Libraries, Salvation Army, Goodwill, your church of choice, ANYWHERE but the rubbish, please! :wink:

    Depends upon one's definition of 'rubbish'. :biggrin: Our local county dump...ooops, transfer station...has a large drive shed sort of building where people can simply leave stuff they don't want under the watchful eye of a transfer station employee. One year I picked up almost an entire set of the Time/Life The Good Cook Techniques and Recipes. The best goodies come right after garage sales and also when a couple is getting divorced. :raz:

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