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About TeakettleSlim

  1. The Soup Topic (2013–)

    I made a soup version of Laurie Colwin's tomato pie tonight, plus biscuits. It was a very good idea.
  2. You might try boiling it a bit longer. Gel point is 221F. Sometimes it can take a while to get there!
  3. Oatmeal

    I don't care for cooked oatmeal either, even baked (though it is better than non-baked). But I took the ingredients for this (subbed dates for raisins and maple syrup for brown sugar), mixed them with pan-toasted rolled oats, and ate them with some yogurt. Excellent! Nice and crunchy and fresh.
  4. eG Cook-Off #71: Winter Squash

    Ok, ChocoMom-- how do you peel a Hubbard? The best I have been able to come up with is dropping it on the sidewalk and roasting...j sliced my knuckle open to the bone once trying to get at it with a knife!
  5. eG Cook-Off #71: Winter Squash

    Pureed squash.
  6. eG Cook-Off #71: Winter Squash

    I'm a bit late to the party, but I won't let that stop me. I am a diehard Hubbard fan-- it's the only winter squash that tastes good enough to eat the plain roasted purée by the bowlful. Which I do. Maybe with some marmalade stirred in. I have 3 of the biggest ones I could find waiting to be roasted right now. If you roast a Hubbard or another sweet large squash and cover it well enough in foil that juices and drippings accumulate, you can boil them down at the end and make a lovely molasses-like syrup. My absolute favorite soup is this one: http://www.epicurious.com/recipes/food/views/southwestern-pumpkin-soup-104064 Though I double the spices. It's the quickest (no onions!) and smoothest and all around bestest. I do something similar to the Parmesan squash discussed earlier in the thread, but with extra sharp cheddar. Slice up the butternut and layer it in a pan with cubed cheddar, sprinkle on some thyme and drizzle with cream. Bake until bubbly and brown and soft.
  7. Caramel without cane sugar or dairy

    That might work! I don't recall having seen it around here, though. I will have to go on a search. Have you tried it in caramels? Does it otherwise behave like cane sugar?
  8. Caramel without cane sugar or dairy

    A little girl in our circle of friends is allergic to cane sugar and dairy (among other things). I was planning on bringing a caramel apple station to a potluck she'll be at and would love to be able to offer something she can partake in too since she feels pretty excluded this time of year. I found a recipe using all honey, and tahini, but don't know how she'd feel about the tahini. I am curious about whether I could use all maple? Or coconut oil and coconut cream for the fat? Corn syrup is also an option.
  9. The Jamlady cookbook is another good one.
  10. Thanksgiving 2014

    For our family it is not religious, not patriotic (although some books my children have been given do talk about that mythical First Thanksgiving). Many of my friends have gratitude-focused practices they undertake for the month of November, and while I don't do anything public like 30 Days of Gratitude on Facebook or somesuch, I would say that is more my focus too. And as you say, family, friends, and sharing food. We always try to find people to invite who might not have anywhere to go for the day, and my mother tells about my grandmother giving plates of food to people in need out the back door during the Depression. Celebrating abundance and sharing it to some extent.
  11. Thanksgiving 2014

    Chelseabun, my mother suggested rhubarb too...but I've never been a fan, really. I guess because it wasn't available where I grew up. More importantly, I have not seen it frozen (but admittedly have not sought it out). Will have to add it to the long list for years when we have more guests. I hear many people are fans. AnnaN: YES. That is it! Thank you thank you thank you!
  12. Thanksgiving 2014

    What? No thanksgiving menu topic yet? Surely it hasn't all been said already. We're having about 10 people over. Some are insisting in bringing dishes I would rather make myself. We order a smoked turkey from a local BBQ place. The menu is pretty standard, the exciting part is the pie extravaganza afterward. Inspired by an account I read somewhere a few years ago, we are making n + 1 pies (where n= number of guests). Then we invite everyone we can think of to help us eat them. Proposed pies (subject to revision): 1. Pumpkin 2. Maple pecan 3. Apple 4. Biscoff 5. Bacon rosemary pecan 6. Blackberry 7. Cranberry sage 8. Mincemeat 9. Masala pear 10. Lemon sponge 11. Peach custard I'm also trying unsuccessfully to track down a dinner roll recipe I found here on eGullet last year-- it was a no-knead recipe, had a bit of lemon zest in it. If that rings any bells, I'd be grateful for someone to point me the way to it.
  13. Apple pie: alternatives to "pie spice"

    I really like thyme with apple, whether in applesauce, crisps, or pie. Lemon or orange thyme is especially nice.
  14. Food and Linguistics

    Unrelated to the article above, but since the topic title is fairly general, thought I'd add a nice blog post I read recently on the history of the words 'tea' and 'chai': http://languageoffood.blogspot.com/2014/08/tea-if-by-sea.html?m=1
  15. Mint Rampage

    I make a nice dressing for fruit salad that uses mint. Just plain yogurt (homemade if you do that sort if thing-- kind of thin consistency is best), honey, and minced mint. Toss with whatever fruit tickles your fancy.