curls
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Posts posted by curls
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@Anna N tons of sympathy for the hospital food. If that was breakfast, what will the rest of the day's meals look like!? Hope they improve.
Glad to hear your family is supplementing your meal plan. Wishing you a speedy recovery!
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On 8/12/2019 at 9:21 PM, JoNorvelleWalker said:
I ripped out all my tomato plants.
Sorry to hear about your tomatoes. Were they doing poorly or was this because of your landlord's dislike of your patio garden?
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Thank you for sharing! As always I love following along with your blogs. Such beautiful scenery and fun experiments. Welcome home. Until your next adventures!
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All the paellas are now out of stock. Two pans sizes still available.
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Another article and video about Vivian Howard’s new show. I’m looking forward to it!
https://www.eater.com/2019/8/1/20749271/vivian-howard-south-by-somewhere-trailer
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1 hour ago, rotuts said:
they seem to have sold out many of their pans , esp the paella
Yes, the only paella left is the 35. Don’t know how much inventory they have left but based on today’s sales & sold outs I’d bet they sell out of everything by Saturday.
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Joining the club! 35 paella. 20, 25, and 27 pans. Was planning to get the 15 pan but they sold out. Hopefully they package these better than the last batch.
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@blue_dolphin you make some excellent points for the 20. While I like the idea of the 15 paella pan for individual servings we don't tend to serve meals that way -- we either put out pre-portioned plates or serving platters. One exception, individual chicken pot pies... but I already have dishes for those.
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Anyone use the 15 or 20? They seem quite small, not sure what one would cook in them. Tempted to place an order and trying to figure out what I should get. Ah, you enablers & tempters!
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Perhaps instant clearjel will work for this application... https://nuts.com/cookingbaking/leavenerthickener/instant-clearjel.html?utm_source=google&utm_medium=cpc&adpos=1o3&gclid=EAIaIQobChMIkuzy2ZPf4wIVhJ6fCh3OhwlyEAQYAyABEgKS-fD_BwE
I have used it for pie fillings and fruit sauces. It works in cold or hot applications.
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Haven't seen it and now I know that Kerry's Facebook ads are better than mine. 😉
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1 hour ago, Kerry Beal said:
Anna forwarded me a recipe overnight in aid of using almond flour. It is Chocolate-Almond Situation
This is it so far - now the recipe calls for a 9 inch round or square pan - however since the volume of a 9 inch square pan is bigger than that of a round - I swapped to an 8 inch square to get the same height.
It's in the CSO right now.
Recipe looks good. How do they taste? Worth making again?
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Picked up my first ribeye roll at Restaurant Depot. Tonight we'll have some steaks grilled on the Kamado Joe. The rest will be poritioned, vaccum sealed, and frozen. Found this site with videos to help me figure out how to deal with this primal. https://www.beefitswhatsfordinner.com/cuts/cut/2783/ribeye-roll If anyone has any suggestions for the rest of the beef, please let me know. Otherwise, I suspect will go with the less creatvie but still yummy, steaks!
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1 hour ago, Kerry Beal said:
Paul Young brownies with the addition of gianduja bits.
Wow! Those are going to be some very rich and delicious brownies. 🙂 Perhaps a swirl of currant jelly in the next batch!
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1 hour ago, Kerry Beal said:
Thoughts on what we could get Mark Heim to teach a master class on?
Just a few ideas. Always ready to learn from Mark Heim!
- recipe formulation
- working with multiple textural components
- Q&A session where Mark helps tweak problem recipes
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1 hour ago, ElsieD said:
I use it in cooked spinach also. I see you have/had omas as have I. Maybe it is a Dutch thing? At least, that's my background.
Yes, Dutch background for me too. 🙂
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13 minutes ago, ElsieD said:
I'm the only person I know who puts freshly grated nutmeg on green beans. It's wonderful. And, apple anything must, as a minimum, have cinnamon in it.
Well, you've met another! My mom, omas, and I all put freshly grated nutmeg on green beans. I will often add nutmeg to cooked spinach. Also in agreement to the addition of cinnamon to cooked apples.
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@Vojta much of what you are asking about has already been discussed and debated on eGullet (and elsewhere). I recommend that you look at the chocolate index in the Pastry & Baking forum (
) and read "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" by Peter Greweling.
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Wow, that’s some serious equipment! It’s a shame that they’re going out of business.
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Kerry please add me to the list of attendees.
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Thank your for sharing your trip with us. Safe travels home and best of luck with jet lag.
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7 hours ago, JoNorvelleWalker said:
I wasn't sure bread was going to happen. I fell on the stairs with my laundry basket and the day went down from there.
The bread looks good. Jo, I hope your okay and that today will be much better.
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The bon bons look great @DayGameCandy. What did you fill them with? With practice, there is hope for making less of a mess. 🙂
Hospital Food
in Food Traditions & Culture
Posted
Sadly it looks like a breakfast put together from vending machine raids. Does the hospital have a functioning kitchen? Maybe they only reheat institutional food in microwaves. So glad to know your doctors and nurses are good. With this food, people will be running out the hospital doors as soon as they are well (and some will try to escape sooner than that)! Anna, I'm wishing you strength and some contraband meals.