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society donor
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  1. I've never dealt with baking anything in copper before, but it would seem to me the best way to clean them would be just to fill them with water and let them soak. Like Rotuts, I can't fathom baking anything that size for an hour and 3/4 at 400F.
  2. kayb

    Dinner 2020

    But damn, that'd be a great name!
  3. Maybe plastic wrap/waxed paper and a rolling pin?
  4. I've been through all but one serving of the two quarts I macerated. Finished off one of the pound cakes. The other quart is in the fridge, and Child A has been dredging them in sour cream and then dipping in brown sugar.
  5. @robirdstx -- have you tried GrillGrates? They make a big difference for me in things not sticking to the grill. Pricy, but I guess they last forever.
  6. Beautiful! When we used to do whole shoulders, we'd put them on the pit at 6 p.m. in order to eat at noon or shortly thereafter the next day. It required a house party so there'd be shifts of folks to stay up with it and turn it hourly. We'd also baste with a vinegar-based barbecue sauce. Rather than temping the meat, we had a thermometer in the lid of the pit (my father was a welder and could make anything -- including the pit and lid, out of galvanized metal; pit had an open bottom so coals were on the ground). We'd do the first three hours at 175, the next six at 200, and then finishing at 225 for three more and 250 for two after that. Produced perfect shoulders. I still have the lid to the pit; the bottom rusted out long ago. But concrete blocks make a serviceable one. It'll hold four shoulders; very rarely do I have the occasion to cook that many any more.
  7. kayb

    Dinner 2020

    I think my favorite treatment of new potatoes is to put them in the CSO tray, lay the rack on top of them, and bake chicken or pork chops. I could eat a bajillion of 'em.
  8. kayb

    Dinner 2020

    Have to confess I'd never thought of frying onions with the addition of clove. And raisins. Pass on the raisins, but I'm intrigued by the clove notion. I have added a bit of sugar before, but never vinegar.
  9. Here's mine from today. Pound cake on the bottom. Quartered strawberries macerated in sugar alone. Topping is, sadly (🥵) Cool Whip, as I had no cream beyond half and half.
  10. Bumping up an old topic here, because, well, it's that time of year, at least in the Middle South. As I made pound cakes to serve as the base for strawberry shortcake, I was thinking about the different iterations of strawberry shortcake I've had, and wondering what the phrase denotes in other parts of the world. When I was a kid, we were of the sponge cake school of shortcake base. Berries capped, quartered or halved, macerated in a little sugar, heaped onto the sponge cake, topped with whipped cream (or more likely, Cool Whip). When I moved to Arkansas, I found most folks who made their own shortcake made either a true shortcake cookie-ish base, or used simple piecrust. There's a regional restaurant in the heart of a big strawberry-growing area that is a destination in the spring for its strawberry shortcake, which consists of soft-serve ice cream, topped with macerated strawberries and surrounded by wedges of pie crust that have been cut, sprinkled with granulated sugar, and baked. I had a friend (from up north, on the PA-NY state line) who contended proper shortcake was something like a biscuit, but sweetened. Never could get on board with that one. I've also known people who swore the only proper base for shortcake was angel food cake. And somewhere, I hit on the notion of using pound cake as the base, and that's where I've stuck. It's fairly easy and quick to stir one up, and I almost always have the stuff on hand. I bake my recipe in a pair of 8 x 3.5 loaf pans, instead of a Bundt or tube pan, because that way I can freeze one. It's only mildly sweet, and it's a neutral canvas to best display the berries in their spring goodness. Plus it's wonderful at soaking up the juices. What's underneath all the goodness in your strawberry shortcake? Any special tricks to macerating your berries, or just sugar? I will usually add a splash of white balsamic vinegar, if I have it on hand, and I had a friend who swore by cracked pepper along with the sugar. Whipped cream, creme fraiche, Cool Whip, or just naked? I lean toward barely sweetened creme fraiche. And later in the year, do you make them with any other fruit? I often use fresh peaches once the strawberries are gone. Let's hear about, and see, your shortcakes!
  11. That was worth it just for "Carbohydrate Camelot." Thanks.
  12. I don't eat much toast. And when I do, I want it fairly lightly toasted, so drying out the inside isn't a huge issue for me. You're pushing me toward the Blumlein.
  13. kayb

    Lunch 2020

    Lunch in the spring of coronavirus. Seconds may be required.
  14. My white kitchen is the first time I've ever had white cabinets -- well, except when I was a kid, and that doesn't count. We have granite tops, light gray walls, and a wood-look ceramic tile floor in a sort of pickled gray. I'm contemplating replacing the kitchen island I bought when we moved in with a larger one. Child A, whom I usually trust in matters of decorating, wants to do it in dark gray. Nope. We're staying white. I love it. To prep for painting, I'd clean with some sort of acid-based cleaner (maybe even vinegar and water) to cut the grease, etc., that settles on them. Then rough up just a little with sandpaper, and then paint with high-gloss enamel. I've seen cabinets done with boat deck enamel that were gorgeous. Automotive enamel would be, as well (have seen furniture pieces done in that). But a good high-gloss indoor-outdoor enamel from the local paint or hardware store will work just fine.
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