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kayb

society donor
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  1. kayb

    Dinner 2019

    I think we're kin. I was prepared to type those very words.
  2. My bread-baking talents don't come up to many of the others in this group, but when I decided I wanted to bake, I just dived in and started, me and the recipe books. Yes, I had some decided failures. But they became fewer. Of course, I am a verbal rather than visual/tactile learner, so that was an advantage. If you're the type who learns better in a classroom setting, I can't imagine you'd find a school much better than what I'd expect the King Arthur classes to be. I will say that the biggest thing that helped my bread-baking along was getting my Kitchenaid stand mixer. I'm a wuss with not near enough upper body strength. I'm bad to give up on hand kneading before I ought to, before the dough's ready. You only have to knead it to that point once, via KA, and feel it to know the difference. Once I learned the basics. reading in this forum helped me refine and learn much more. FWIW, Rose Levy Berenbaum's The Bread Bible is my favorite bread recipe book.
  3. kayb

    Rolling pin

    I have a tapered, wooden one (I believe they're called French rolling pins?) made by a friend who does woodwork. First time I'd ever used that style. Rolling pin used the entire time I was growing up -- and I wish I still had it -- was an old round whiskey bottle with a long neck. As we were a tee-totalling household, I always wondered where the bottle came from.
  4. I have no idea if it's still there or not, but 20-plus years ago, on my first trip to Chicago, and one of my first experiences in a higher-end restaurant than the local diner or burger joint, we went to Bistro 110 across from the old waterworks on Michigan. It remains one of the relevatory experiences in gastronomy that I can remember. I had some kind of a steak, which I little remember, except it was good. Likely a filet, but I don't recall. The port wine-foie gras reduction served with it was the most delicious thing I'd ever tasted in my life -- until they brought dessert. I ordered creme brulee, because everyone else at the table did. I had no idea what creme brulee was. It came in a wide, flat ramekin, perfectly caramelized crust, a handful of fresh berries scattered across the top. I swear, my eyes rolled back in my head. I wanted to lick the ramekin (but refrained). I've had some wonderful meals in Chicago since then, including one at the Berghof that I credit with reawakening my dormant interest in German food; steaks at Lawry's and Hugo's; pho at Le Coloniale; seafood at Shaw's Crab House (really? In the middle of the country? Very close to the best I ever had). But I shall never forget that meal at Bistro 110. We ate there many more times on subsequent trips, and I was never disappointed. Chicago remains one of my very favorite cities in the world.
  5. kayb

    Breakfast 2019

    My thought exactly. And I have some decent blue in the fridge....
  6. Welcome, Paul. Looking forward to your input. Love me a good stir-fry.
  7. Best sauerkraut I ever made was when I bought four big heads of cabbage at the farmers market, came home, and made kraut that day. Those cabbages were better than six pounds each! I had more than 20 pounds of shredded cabbage, and my poor food processor was panting, and the kitchen floor and counters had cabbage everywhere! I went six weeks with it in a food grade plastic bucket, with one of those brewer's air-lock releases fitted into a hole I'd drilled in the top; perfect vessel. I'm down to one jar left (yeah, I know it kills the good probiotics when you can it, but I wanted shelf stable). Know that I'll be making more next spring!
  8. Well...we've begun. Peanut brittle. Crossing my fingers on this one. It's a recipe I haven't used, one where you use the microwave. Like @Kim Shook, I didnt get much foam, but I do have bubbles. Sweet and spicy nuts. Lawry's seasoned salt, smoked paprika, guajillo pepper, egg white. Chex mix! First of several batches I will make betwixt now and New Year's. As all the cooling/drying room is mostly taken, I believe I shall make a liquor store run before I take on anything else.
  9. My mother, who canned everything, said she'd use non-regulation jars in things that don't need pressure canning, but just waterbath, so jams, jellies, pickles. Like others have said, I don't. I've had to clean up after a broken jar before. It ain't fun. Also, be sure to check the top rims of your jars for any cracks or chips. If they have either, discard them.
  10. kayb

    Lunch 2019

    So glad to see Mousie back. He makes me smile.
  11. OK, if you take orders, I want a set of the trees. Just let me know how to acquire them. And you people are about to tempt me over the line into fancy chocolate making, and that is a step I do NOT need to take!
  12. "Fleabay." I love it. I'd venture that if the KA lasts another five years, or ten, and if you've returned the Magimix, you'll pay considerably more for it then than you just did. Also, there is the law of appliance failure that states that if you return the MM, the KA will die when you are in the middle of something critical you simply MUST complete. If you have storage room, a backup is not a bad thing, as many in this group will testify. I feel moderately uneasy about not having a backup CSO, but I DO have a backup coffee grinder, perhaps the most important small appliance I own.
  13. Wow. Tough one. 1. Bacon 2. Strawberries 3. Pulled pork barbecue (when done right) 4. French onion soup 5. Cajun boiled shrimp with a very horseradishy cocktail sauce 6. Latkes with very runny egg yolks 7. Creme brulee 8. Berries with creme anglaise 9. Sliced vine-ripe tomatoes with salt 10. Lobster ETA 11. Castelvetrano olives
  14. @robirdstx -- for those remaining neckbones, think about neckbones and dressing. Neckbones boiled pretty much as you did. Cornbread dressing, light on the sage, heavy on the black pepper. Serve with white beans and turnip or collard greens. Some seriously good soul food, though I forego the greens.
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