curls
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Posts posted by curls
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Would something with the texture of a butterfinger work in this application? There are some good recipes for laminated sugar confections that are enrobed in chocolate to keep the sugar nice and dry.
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@Wolf the bitter greens would be fine.
One does not serve lamb for a seder dinner (I suggest googling for more detail, probably not appropriate to post here as it would send us into a discussion about religion). Depending on whether or not the diners are Sephardic or Ashkenazi, beans may or may not be ok for Passover (search kitniyot for more information). -
What did the cake look like? A one layer round cake with multiple colors? A multi-layer cake? Just in case you are looking for a mad hatter cake, here is a link on how to make them https://www.cakecentral.com/tutorial/20224/how-to-make-a-topsy-turvy-whimsical-cake.
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WebRestaurant has some cake tins with removable bottoms.
I would also recommend checking with JB Prince.
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I've also really enjoyed the Cherry Tomato Baked Feta and have already made two batches of it. 6 ounces of feta to 2 cups of tomatoes is a bit too much feta for me... so for the 2nd batch I went with 3 cups of grape tomatoes to 4 ounces of feta and will probably stay with this new tomato to feta ratio. Like @blue_dolphin I have enjoyed this topped with shrimp. I have also used it with brown rice and chicken. If I have some pre-cooked pasta or rice in the fridge, this tomato-feta-little green dress mix, and some sort of protein, it makes a great dish to take to work and heat in the microwave.
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Welcome @jetfin. Looking forward to seeing your CSO, and other, cooks. Did you find the eGullet spreadsheet of CSO cook times and methods? If not, one of us will direct you to the link.
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Just a friendly reminder, tomorrow is Pi Day! I’m thinking pizza and a fruit pie... we’ll see what happens.
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2 hours ago, minas6907 said:
I wanted to ask, on Instagram I come across loaves every now and then that have something that is, or like, a cracker wrapped around them. Is this a new trend in bread, or is it more like an old technique that has been gaining popularity?
Anyways, just wondering, thanks all
No idea on the origin but fullproofbaking on Instagram says she first tried this technique in 2018. She offers a recipe and tutorial in this post https://www.instagram.com/p/CK6inzHJ6RA/?igshid=1i47o52pg2jrr
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For this morning’s breakfast I topped some sous vide egg bites with my latest batch of little green dress; they worked quite well together.
@blue_dolphin your Anchovy Gateway Spaghetti looks great.
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The results of yesterday's labor...
Little Green Dress. I added a quarter of a lemon from Citrus Shrine to this batch.
R-Rated Onions. I'm happy with how they turned out but this batch of onions seemed to take forever to wilt down and caramelize.
the beginning
starting to wilt
starting to brown
the end... looking forward to having some of these in the freezer for when the whim to use caramelized onions hits. I ordered the Oxo Good Grips large ice cube trays to store these (trays are scheduled to arrive today).
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Today I’m finally going to make a batch of R-rated onions. I may also make Here’s to Eggplant (will be adjusting the recipe since I don’t have all the ingredients but I do have most of them. Also time to make another batch of Little Green Dress.
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@pastrygirl I’d check and see if you can add the same variety of attachments to the Color EX as the Plus EX. That might be a helpful deciding factor. Also, it may be helpful to talk to Brian at Tomric and discuss your options with him. It would be awesome to have a Selmi!
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2 hours ago, Kerry Beal said:2 hours ago, curls said:
You are correct - I should have said it's the blower on the enrober!
I’m sure each enrober blower makes its own pattern. A world renowned enrober tracker like @Kerry Beal would recognize that the pattern in the poster’s photo was created by a Selmi. 😆
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I think that non-Selmi enrobers can create that that pattern too. 😉
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28 minutes ago, JoNorvelleWalker said:
What’s new is that today I used the Ankarsrum dough hook rather than the roller and scraper.
Which do you prefer for kneading bread, the roller & scraper or the dough hook?
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Dinner from a few nights ago, duck breasts. This batch was sous vided and then put in cast iron to render fat and sear.
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Trying a few new banana bread recipes... one from sourdough discard (texture way too moist & compact) and one from an old family friend (more of a sour cream banana bread). Still prefer my old tried and true recipe but it was fun to try some other recipes.
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While the bread baking continues, the pace has slowed to about 1 loaf per month. Here are my loaves from January & February. Baked both of these loaves in the CSO.
January 2021 sourdough bread
February 2021 sourdough bread
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The foods, plants, flowers are all great. Great that you both got your first vaccine dose!!! Thank you for sharing your adventures with us every year. But what really caught my eye this time is that sunrise, glorious!
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I have seen pull down shelves used in designing homes for individuals in wheel chairs... those may also be helpful if installed in all cabinets that are not easily within reach. The euro design versions are quite nice. Here is a link to a company that sells the hardware https://rev-a-shelf.com/2552
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After watching Vivian Howard make Chicken Toast on Instagram and be so enthusiastic about the dish, I decided to make it. You roast chicken quarters on slabs of bread, remove the chicken skin, remove the chicken meat from the bones, dress the chicken meat with little green dress, and then assemble a salad. The dish is schmaltz soaked toast, arugula, chicken salad, and chicken skin. Quite tasty but I was not as impressed with it as Vivian seems to be... I think that I am looking for different flavors in the chicken salad. I will probably make this again and tweak to my preferences.
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On 2/8/2021 at 5:48 PM, blue_dolphin said:
Today, I made the Collards Break Character on p 158, one of the recipes that use lemons from the Citrus Shrine. The citrus I posted above won't be ready for a while but I always keep preserved lemons on hand so I used some I made a while back.
In my hands, this came out as more of a collard/coconut soup than a bowl o'greens. The flavors are excellent but has the potential to be a huge salt bomb, so watch out for that.
I used Mae Ploy green curry paste, which has 610 mg sodium/2 t serving. I should have read the label before I got going. This recipe calls for 1/4 cup for 4 servings, which ends up to be 930 mg sodium/serving and that's before we even get to the salt-preserved lemons! There, Vivian calls for using both the rind and the pulp from 4 lemon quarters. I rinsed them thoroughly and only used the pulp from 2 quarters, holding the rest of the pulp back to add if needed. NOT needed!
Vivian also calls for 1/4 t salt to be added to the onions and another 3/4 added with collards. I skipped that.
Funnily enough, my initial concern was not the sodium level but the fact that the collards only get a quick sauté/wilt with the seasonings and 2 five-minute simmer periods, first with just water added and then with the coconut milk. That's way less time than I usually cook them. They do have a bit of a chew to them but I really liked them.
My recommendations are to check the salt level of your green curry paste, consider backing off on the amount of preserved lemon, definitely reserve the pulp and only add it at the end if you want more salt. The flavors are really wonderful so I hate to suggest big changes in the amount of curry paste or preserved lemon but use caution if salt is something you are sensitive to.
I should also allow that the preserved lemon quarters I used were from a pretty big lemon from the bottom of the jar, likely saltiest pieces. Knowing that, I did rinse them very thoroughly but with that green curry paste, it was already a very salty dish.
I have also made Collards Break Character and served it over brown rice. Very tasty. I used Thai Kitchen green curry paste and did not find this to be overly salty. Sorry for the quality of the photo.
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@mmlstarr I have various sizes of all three of the brands you mention and would recommend Magic Line and Fat Daddio pans.
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@blue_dolphin I’m so glad you tried the But-a-Nut soup and liked it!
Your citrus shrine looks good in quart jars too. Don’t know if you saw it but Vivian Howard demoed making citrus shrine on her Instagram feed. I think she is demoing items from her new book once a week.
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Food History Articles and Links
in Food Media & Arts
Posted · Edited by curls
added photos (log)
Very interesting @CeeCee! I’ll find the time to watch those videos. I vacationed in the Netherlands September 2019 and visited another bakery museum, the one in Hattem. Very interesting museum. The lecture that day was about traditional shapes for special occasion breads. They were also making poffertijes in the attached cafe. https://www.bakkerijmuseum.nl