Darienne
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Posts posted by Darienne
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Calipoutine (Randi) sent me a wonderful bean salad recipe this summer. I've never really liked bean salads, but this one is a real winner. The dressing has no fat. Lots of sugar. I cut down the sugar by one cup. Still I can't imagine putting it on a green salad...maybe a rice salad or a pasta salad??? But you asked for no fat, and here is no fat.
Sauce
3 cups white sugar
2 1/4 cups white vinegar
3/4 cup water
1 1/2 teaspoon salt
Boil sauce and cool 1/2 hour. Pour sauce over bean mixture and let stand 24 hours
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We buy only large and locally.
Our small local grocery store became part of a chain a few years ago...in order to survive I guess. They were carrying a local farmer's eggs. Then they were told they could no longer carry those eggs but had to switch to the national (or whatever) brand. The clientele raised the roof and the chain headquarters backed down and we still buy Scully's eggs, large, there.
AND there is SUCH a difference between Scully's eggs and all other grocery eggs. They are just as cheap, but I would buy them even if they cost more.
Also, our dogs eat eggs for breakfast every fourth day.
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Today's breakfast was puttu (a steamed rice and coconut "log"), kadala (spicy chickpea dish) and steamed plantain. Now I am wishing I was back in Kerala...
Hello Jenni. I seem to be following you around this morning. So kadala is chickpeas, my favorite of all. Next we'll add this curry to our growing list. Thanks.
...maybe not for breakfast at this time...
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I do not know why this works for me, as surely the huge amount of sugar should make you very awake, but in Jodhpur, whenever I was out late-ish evening I would treat myself to hot milk with a few jalebis. Hot milk always sends me off to sleep, and it also helps makes jalebis a little less teeth achingly sweet. I think this would probably work better as a breakfast treat though!
Thanks, Jenni. A new word, jalebi, for me. Looked up the definition and some recipes.
Do you eat them now, assuming you are not in Jodhpur anymore? Do you make them yourself, or are they something which one normally buys ready-made, or both? Find in an Asian marketplace? I think I'll try making some.
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Thanks all. I finally found a supplier. I am no where near a Bakers Supply house - unfortunately!! (a 12 hour flight!
). Darienne you are so kind-but I do need around 1000 of them!!I will check out prices and all, but check out left hand sideHowever if anyone has a U.S. source, that willbe good as well. Thanks!!!
Sorry Ilana. My supply would not be more than 100. Good luck with your quest and good luck with the spoons themselves.
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The cardboard is shiny gold on one side only, white on the reverse. Dimensions: 12.5 cm x 24 cm. Weight of 12 pieces: 212 gs. They would need wiping from the chocolate which came on them. I am not sure how many I have. I'll count them if Ilana thinks it's worthwhile. Naturally, they are free. I just save them because they are 'pretty' and I love gold anything.
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Wal-Marts in Canada sells a one-pound chocolate bar which has a gold card base in it. I have a stack of them...but mailing them to Israel would no doubt be prohibitive.
Good luck.
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Just found this interesting recipe for ice cream in a library book, The Italian Cookbook by Fiona Biggs: Ricotta Ice Cream.
The photo looks at first glance like Montelimar Nougat
, and the ingredient list is bang on with nuts and fruit peels, etc. The recipe calls for the usual ingredients of an egg-based ice cream: sugar, egg yolks, vanilla,...but the base is ricotta cheese. The ricotta is not creamed nor whipped, just stirred in. And the mixture is simply poured into a loaf pan.My initial responses are to a) replace the eggs & cheese by whipped cream, pour into a loaf pan and freeze, decant and cover with a chocolate ganache for a bang-up dessert or b) replace the eggs and cheese by the Philadelphia style base and pour it into the Cuisinart Ice Cream maker, etc., or c) make the recipe as provided, but cream the ricotta. possible d) play it as it lays.
The uncreamed, etc, ricotta cheese part does not appeal to me at first glance. Has anyone made this or a similar ice cream?
Any responses to any of this, please? And thanks.
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I caught this on Yahoo today: 8 Foods that will Make you Sleepy. Warm milk is contraindicated, pretzels rule.
I'm a lifelong insomniac. I need all the help I can get. Do any of you have a sleepy time snack that's better than three fingers of Scotch?
Hard to get excited about their list. Red peppers? Popcorn without butter? Yummmm
My fave: a cup of decaf coffee with a jigger of vodka and Panama Jack in it. Substitute your favorite liqueur in the mix. The heat. Good. The booze. Good. The yummy taste. Very good. The only drawback is the intake of calories. Not good.
For really really special occasions: The coffee goes into the blender and the booze is added. Froths it up real good.
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Thanks to both of you for the information.
As for Whole Foods...I actually meant the one in the Southwest...I don't know where else it is...and didn't even know there was a Whole Foods in Ontario. Could it be the same chain? I really liked the Whole Foods in Albuquerque, better than Trader Joe's.
And as for a grocery store having a butcher...we are incredibly lucky where we live. We have a real live and wonderful butcher at our small local store. It's so small that it never ever carries eggplant. The butcher has a half-ownership of the store going way back and I guess that's why he's there. We treat him VERY well.
So, we'll try the Longo's for fun anyway.
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With the seasonal LCBO fat shiny handout is often a thinner one from Longo's. We have no Longo's in our area...east central Ontario...but DH and I are thinking about sussing out the one in Markham when we also look up the Pacific Mall there.
Is Longo's like Whole Foods or Trader Joe's or more like a Loblaws Superstore?
I see they carry Western Family Brands although their website page is still under construction and thus gives no information. We used some Western Family products in Utah although they were nothing special at all. Just an inexpensive in-house brand with no distinguishing characteristics as far as I could see.
Is it worth the trip?
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Made a batch of DL's Aztec Hot Chocolate which I churned up this morning as I was getting ready for work. It is Philly-style made with both chocolate (I used Trader Joe's bittersweet) and cocoa poweder (Penzey's Dutch Process). It was tasty when churned, but took a really long time, so long it overheated the motor of my Cusinart machine. Hopefully that is only a temporary development. Overall, I think it will be a good flavor, but the grittyness of the cocoa powder, coupled with the powdered cinnamon and the chili powder are not something I would probably serve to someone besides myself.
That's interesting and unpleasant at the same time. I wonder why it overheated your motor and did not get to where you wanted it in the prescribed time. Do please try it again and let us know if a second batch is the same. Or perhaps someone else will try it. Also I am curious about the grittiness. It seems unlikely that DL would post a recipe which was gritty.
You have pricked my curiosity.
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Or like how anyone with a brain should know not to hold a stale baguette in her hand when trying to slice into it with a serrated knife, but she does it anyway because she thinks she's too smart or careful to slice her finger open.
I wonder who you are talking about in this quote?
I have no sense of the physicality of stuff, of the laws that govern space and sharp instruments and fragile objects landing on hard surfaces and how heat travel and things like that. It's not that intellectually I cannot comprehend the laws...it's just that I can't seem to translate them into my extremities, as if my hands are not connected to my brain. Thus I am doomed forever to be over-represented in this eGullet thread.
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I just received an email from my friend/former neighbor & landlady in Moab where DH and I lived for 6 months from fall 08 to spring 09. The Director of the Multicultural Center, where my friend volunteers with young Hispanic kids, was giving her yearly 'we must eat healthy snacks' lectures, and then she added...except for the delicious things that Denny's next door neighbor makes.
That was me and the kids called me the Candy Lady. Talk about a wonderful reputation!
It doesn't come much better than that. -
OK. We live in a region in Ontario where there are NO decent, nay even acceptable, Chinese restaurants. So last fall I began back making Chinese food, heavy on the Szechwan style. Now I am hardly an excellent cook or an excellent Chinese food cook, but my DH thinks I am the most brilliant Chinese food cook and he can't believe that he is getting to eat my wonderful cooking so often. He is my sous-chef. Nothing is too much trouble for him. Just as long as I keep on turning out these wonderful dishes.
You can't ask for more than that.
A small good but intensely felt reputation. -
* Once clean and dry, store the SILPAT flat.
What would be the thinking behind that? I store mine standing, loosely rolled in a large cardboard oats container.
Perhaps they would 'warp' or develop a bump/ridge near the lower edge.
Think of what happens to a rolled-up rug stored on one end for a while.
You could be right but I really can't see it happening inside the cardboard cylinder box. Maybe they are just covering the bases...
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* Once clean and dry, store the SILPAT flat.
What would be the thinking behind that? I store mine standing, loosely rolled in a large cardboard oats container.
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Ditto for the cleaning nuisance factor.
I don't know how we managed before silicone baking and everything else sheets, but I sure do hate cleaning them.
As for flopping them over some rack type thing...if you aren't careful, they just slide off when you turn your back.
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Made some cardamom ice cream reported on the Philadelphia ice cream list. It was only slightly 'cardamomy' in my opinion. A dozen different recipes called for a dozen differenct amounts of cardamom. A fellow eGulleter suggested sprinkling powdered cardamom directly on my bowl of ice cream and I did. Yummm...
Quite a lot of cardamom, in fact.Interesting because one recipe I looked at said that a little cardamom goes a very long way and that if you used too much, the result would be a 'soapy' taste. I never hit soapy. And I never hit too much for me.
Would some folks have a higher tolerance or need for cardamom than others? My DH certainly needed no more cardamom for his taste, and he is the one who usually uses more soy sauce, more salt, more vinegar, more jerk seasoning, etc.
Curious.
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Anytime, tell me how it tastes!
It tasted wonderful. I sprinkled some on and then I sprinkled some more on, and so on. Yummm...
Do I have a high 'tolerances' for cardamom in the same way as some people love any amount of some other spice or herb? Ooops. That would be another thread...
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I know that you can candy them. I tried with out much success to do it, but it was my first try. Andie will have candied them, I am sure.
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I find that with cardamum, you often need to use more then called for. Or, when you mix the cream/milk for the ice cream, let some crushed up cardamum pods soak in it for 24 hours. It will bring out the flavor tremendously. Then sprkinke some in the ice cream
it tastes wonderfulGotcha. Thanks. Will sprinkle some powdered on my next bowl and try it.
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Lorann makes one.
You are perfectly correct that LorAnn makes a cardamom, but unfortunately it is not available in Canada. A tad expensive to get from the States. I'll find a company in Canada soon enough, but thanks for all the help.
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Ask your pharmacist to order it from Xenex.
Alas. It appears that Xenex does not carry cardamom in their essentials oils, but I will try some other sources. Thanks.
(Tasteless) Ontario Blue Seedless Grapes
in Pastry & Baking
Posted
They looked lovely in their big clam-shell, all 2 liters of them. And I had never tried them before. A sort of Concord variety I thought. From Canada's grape and wine producing area. And no seeds.
Two liters of tasteless grapes. DH said 'throw them out'.
Any ideas for that many basically tasteless grapes? Should I make a grape juice? sherbet? rustic grape pie? ...or just toss them?