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Everything posted by Darienne
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Thanks for the information. I just ate one of the Aussie pieces. You are right! It is stem ginger. The biggest pieces are almost 1 1/2" in diameter. That's a BIG ginger stem. Could there be an eGulleter out there in Australia who might be persuaded to go and look at some growing ginger plants somewhere??? I have yet to plant some ginger in Canada. Now might just be the time to start. I would really like to find a calamansi tree also. However, my thumb is far from green... If I can learn to candy fruits, I can learn to take care of a few plants properly.
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Someone should tell Andrew Goldsworthy about this incredible cake!!!
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The joys of living in the middle of nowhere. I have to order the book and it can take weeks. Finally made the Orange-Szechwan Pepper Ice Cream. Wimped out and used only 2 TBSP of crushed Szechwan pepper instead of 3. It is incredible. Delicious. Amazing. :
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Brilliant! Will do it! Thanks. ps. It just occurred to me that I could take the flavoring from David Lebovitz' Orange-Szechwan Pepper Ice Cream and put that into a ganache. I am just about to perform the last step in making that ice cream and was just wowed! by the flavor.
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It seems that no one has ever posted about making a ganache using a mojito flavoring. And I can find nothing in the major chocolate sources like Greweling, Recchuiti and Shotts. Plus I don't own Wybauw. I have this current obsession with mojito and wonder if someone does have an idea of how to use it in a ganache. On the other hand, perhaps there are no mojito ganache recipe for a good reason. Thanks.
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More ginger questions... Last night I rinsed both the Australian and the Thai ginger under hot water because they were both so heavily sugared and I want to dip them in chocolate. (I hope I didn't ruin them by doing this.) I laid them on the shelves of my little dehydrator...thanks Andie...and then it hit me. The Thai ginger was all different shapes and sizes, the way all the ginger I have cut and candied has been. However, the Australian ginger was all complete and regularly round pieces, like apricot halves would be. Is Australian ginger so large that this can be done? Or was this ginger so expensive in fact because it was cut from the largest part of the rhizome, with perhaps the irregular pieces going to some other purpose? Who knew? It's an incredibly fascinating world of food out there!
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Sad as it was to throw out my last batch of not-very-good Chinese candied ginger, it was not a total heartbreak. My DH always does the slicing for me and this time he sliced it with the grain on so many of the pieces. He remembered to get them as large as possible...but he forgot to slice them across the grain. He is such a huge help to me that I could not possibly chastise him. Besides, what good would it do? I'll just stand over him the next time.
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How is to be sliced? With or against the fiber? Or on a slant. I have had much success with the Ginger Lady's (aka Andie) recipe but there is always room for another recipe. As for my current ginger obsession: Yesterday I went to our local organic health food store to see their organic Hawaiian ginger. It was as thin as a pencil. Not too useful. No cigar. However, they did carry bags of candied ginger from Australia ($9.85/lb CDN) and from Thailand $3.90lb CDN) BIG price difference!!! The Australian was a darker color, much tangier, deeper flavor, bigger bite than the Thai. No comparison. (That's not to say that all Australian or Thai ginger tastes like these two.) My next step is to buy and then candy some Chinese ginger from the local small Asian market where I have been assured by the owner, and a couple of interested customers who were listening to our discussion, that HIS Chinese ginger was excellent. The earlier Chinese ginger from the supermarket finally hit the trash this morning. All gingery comment is welcome.
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Today I asked the owner of our local small Asian market (Peterborough) where his ginger came from. He replied 'China' and that I would be unable to buy any other kind of ginger from anywhere else in the area, including Toronto, which has a gigantic Asian population, from anywhere else but China. Perhaps he is correct; perhaps mistaken. Is there anyone out there from any part of Ontario who can get ginger from Thailand? Or any other place? The owner said he used to get ginger from Hawaii, but that the Chinese ginger is the best. ...or maybe I should start a separate thread... Thanks
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I just got the Perfect Scoop from our local library...have to try books out before I buy them...and it fell open at 'Orange-Szechwan Pepper Ice Cream'. Doo doo doo doo....this is a wonderful omen. Tonight I'll make it. This book is a keeper and a winner and I am going to buy it at once. WOW!
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There is always so much more to learn. You are truly the Ginger Lady. Now that I have been eating the rhizome ginger for a year, I must prefer it to what is in retrospect very tame stem ginger. I admit that I had never considered the country of origin of my ginger, but now I will look carefully. Of course, this would make a difference. I wonder how many varieties of ginger there are. I'll look it up. Ed says for sure the ginger was from China. I shall try to find some from Thailand. I can ask at our local Asian market. This is not a large or cosmopolitan city we live near and so I may have to get my ginger next time I'm in Toronto which has a huge Asian population. Thanks again, Andie.
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Good stuff, Andie. I never thought of tasting it. And I never thought of steaming just a bit. I did bite into this stuff after steaming to make certain it was ready for the sugar syrup bath, but I did not 'taste' it. I shall do it from now on. I am certain I won't have any trouble taking it back if it comes to that. I have it drying now on your wonderful grate and just ate another piece. It is still the same. Some underlying flavor that I just don't like...but I don't know how to describe it. Sour? Ate another piece. This one was fine. Perhaps it was just some of the ginger. I think Ed, who bought it, said it came from China. I could check that when I am town next. A mystery. Thanks. I'll dip it all and just eat it myself over the next months. Or not.
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Is there such a thing as ginger which doesn't really taste all that good? I have just finished making another batch of candied ginger. The pieces taste fine about 3/4 of the way through the eating, but then there is some not quite right taste about the finishing up of the piece. Have I done something wrong inadvertently or is there just some ginger which doesn't make the grade. It looked fine, unwrinkled, plump, etc. I was surprised at how inexpensive it was... Any thoughts, please?
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Hi Edward, Now I will pass your instructions on to my DH, my Edward, and with luck, he can make me one. Thanks so much for going to the trouble.
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Sounds brilliant. I take it that you either made it or had it made. A photo or construction instructions would be nice...
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Made a batch of sour cream two days ago. 1/4 cup of buttermilk to 1 cup of whipping cream. The result was bland to the point of uselessness. My DH said it tasted a bit soapy. Added a TBSP or so of lemon juice. One more day passed. Hooray! Sour cream! Thanks to all of you for so many ideas on the subject. Next I will try it with just cream and lemon juice.
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(I did buy the KA hand mixer through Amazon.com while in the States.) Now we are home and I am using the old hand mixer to make fruit pancakes for breakfast. And I thought I would just write a short note celebrating our old handmixer. The case is cracked and it has only three speeds and no whisk. Some of the paint is gone and chipped. It is old and ugly. The mixer is SOOOO old that it is a GE, made in Barrie, Ontario, CANADA with all metal gears. The model # is M7A which is, of course, untraceable. I cannot recall how long ago Canada had a manufacturing sector. And it still runs like a dream after at least 35 or 40 years. And in the meantime I have burnt out at least 3 Black & Deckers in the last two years. Go figure.
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Nope. I think I got it. Thanks
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Wikipedia defines mojito: A mojito is traditionally made of five ingredients: spearmint, rum, sugar (traditionally sugar cane juice ), lime, and club soda. Can someone please give me a better sense of what a mojito macaron, or a mojito anything else might mean? Thanks
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Add three more: two from a friend and one from a library book sale. No, there is no end.
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Just to round up my part of this thread. Because I could not find any recipes about candying Calamansi oranges, I decided that there were none because none really exist. The oranges were the juiciest little beasts, too juicy for candying. Well...I thought... So, I set out to make marmalade out of both the just-picked oranges and the two years in the freezer ones. Threw at least half of the frozen ones out. They were not appealing at all. Two years in a freezer was not useful. I probably should have just tossed them all and made up the difference with navel oranges and lemon. Used only sugar and the oranges. Oh, threw about a couple of TBSPs of just zested off a navel orange zest in also. Very, very delicious results. (This is my very first ever made by myself jam/jelly of any kind. Yay team! )
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To carry on the thread of thickness: my creme fraiche made by the Damerow method of one TBSP of buttermilk to one cup of whipping cream, no heating involved, aged 24 - 48 hours in the oven with just the light on to achieve a temperature of 80-85 degrees F...was incredibly thick. The whipping cream came from a small Utah dairy which although not organic by regulation, was about as organic as you could get. But thick? O my yes. It was almost as thick as cream cheese. I wonder why????
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Thanks for all the replies. This is one I am going to get at immediately. PS. Just reread the posts and downloaded the recipes. I really like the notion of adding a bit of lemon juice. Thanks.
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I do love a good dollop of whipped cream on my desserts, but recently I have found that I am beginning to prefer sour cream...if you can get it. Decent sour cream, that is. Most of it is quite bland. Boring. Not much going for it. Not like the sour cream of my long lost youth. A recipe in Ice Cream: The Whole Scoop, Gail Damerow, contains a recipe for sour cream. The result was delicious, thicker than sour cream, not really tart enough for sour cream, but still very nice. Then I discovered that it was actually a recipe for creme fraiche. It was basically one tablespoon of buttermilk to one cup of heavy cream. Can you make sour cream at home? Is there a recipe? If there is, please send it this way. (BTW, the best sour cream we could find in Utah was organic and made by Horizon.) Now we are back in Ontario, and haven't started to look in earnest yet. Is there is a good regional sour cream? Thanks.
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I used coconut oil/butter for years when I made 'I can't believe it's not chocolate', a recipe from Dr. Mercola from his cookbook. That was then...this is now. Believe me, it was not chocolate. Only chocolate is chocolate! Coconut oils have quite a range in taste and some we did not like at all. So do give it a second chance if you don't like the taste of what you have made . Try a different brand.