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Posts posted by lindag
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25 minutes ago, Tropicalsenior said:
I don't know if Shelby made your cheesecake, but I did. I know that I am going to sound like that terrible neighbor that asks for the recipe, then tells you, “I changed this, left that out, and baked it half an hour longer and it turned out terrible. That was a bad recipe you gave me. You must have left something out”. But no, although I had to adapt the recipe proportions according to the pan that I had and use different flavoring ingredients, according to what I am able to get here, I followed your recipe and your clear-cut directions and it turned out great. Thank you. I have been looking for years for a good Savory cheesecake recipe and this one is perfect.
I had to substitute salmon for the sun dried tomatoes because, although I can get them here, they are a bit expensive and I didn't feel like selling my car to buy some. I substituted finely diced celery and fennel bulb for the scallions because my housemate is allergic to all onions and garlic. I seasoned it with fresh dill and a few drops of smoke flavor. It turned out beautifully.
This is the cheesecake as I turned it out of the pan. I would have posted pictures of it after it was sliced but I had guests and they ate it all.It's beautiful and since it was all eaten , we know it was delicious!
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3 hours ago, Anna N said:
So apparently I am a very slow learner. I no longer believe there is a problem with the recipe or with my ability to follow one. It's my memory that's failing! Didn't I explain earlier about my oven which was not behaving very well? Certainly it does not work on convection mode. But I was preheating it on on non-convection mode and when the beeper went off to say it had reached the temperature of 350°F I went to put my trays in there. But one extra neuron kicked in and I told myself to throw a thermometer into that oven and make sure that it was accurate. It read 200°F despite the signal that it had preheated to 350. Therein lies my problem with spreading cookies I do believe. So long as I remember never to trust that beep but to check the temperature with a separate thermometer I think I should be good.
These are not the ones that went so badly wrong the other day but I doubt that it makes any difference as the recipes for oatmeal cookies are very close no matter which one you consult.
Thanks for everyone who tried to help.
I'm glad you were able to solve that puzzle, it was clear that it had really gotten under your skin.
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1 hour ago, robirdstx said:
You are welcome. Sorry no, I just used my own pot roast recipe which uses a 2 to 2.5 lb chuck roast, 3 cups of broth (divided use), 1/4 cup sweet vermouth, a couple teaspoons or more of worcesterhire sauce, garlic to taste. I used 3 large red potatoes (peeled and cut into large chunks), four large carrots (peeled and cut into large chunks), 1/2 large white onion (cut into wedges), several button mushrooms (sliced thick), 1/2 cup frozen peas, and several sprinkles of xanthum gum.
I just saw a recipe this morning for a similar bu Italian style pot roast. It was served over packaged (the kind sold in rolls) polenta that had bee sliced and broiled in the oven for about six to 8 minutes. Do you think that would work with your recipe? I haven't a lot of experience with polenta and thought this might be a good way to use it.
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My favorite grocery is in a small town about ten minutes south of here. They just finished a major remodeling job with splendid results. It's a very large store for such a small town and it's open 24 hours!! The 'new' store has wider aisles because (as I heard one of the longtime checkers tell a customer) because people meet their neighbors and stop in the middle of the aisles to visit. Such is life in a small town. It's rather like traveling back in time.
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I never had much luck with zip locks in the freezer. #1, it's hard to get ALL the air out. #2, Air seems to penetrate the bag while frozen and leads to frost in the bag and freezer burn.
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11 minutes ago, gfweb said:
Looks good. But the proof reader missed the milk (or whatever) for the panade and missed when to add the breadcrumbs. Perhaps the water in the veg moistens the breadcrumbs?
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
There's a lot of moisture in the ground turkey, so I think that's where the liquid comes from for the panko.
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I know I mentioned this upthread but it bears repeating.
Bobby Flay's meatloaf is insanely good. I've made it several times and it is every bit as any other meatloaf made with beef.
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12 hours ago, David Ross said:
After 80 days of searing heat, (for Spokane) with no rain, finally Fall weather has arrived. Which for me is a blessing as it's my favorite time of year for cooking. This is the third batch of duck confit I've made so far. This time served with a Cassoulet Bean Stew I came up with. The beans are from our friends at Rancho Gordo.
Ditto for W. Montana. It's been a very long, hot and dry summer and I'm done with it.
I can't wait to cook soups, stews and braises and roasts!!!!
It's my favorite time for cooking and I'm ready!
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1 hour ago, mgaretz said:
My meatloaf is loosely based on the CI all-beef recipe, which uses a tsp of gelatin to provide similar effects to mixed meat approach. Mine gets sauteed fine diced carrot, onion and celery and uses oatmeal as the panade. It gets two eggs and 1/2 cup of water for 2lbs of beef and one cup of oatmeal. Spiced with soy sauce, Worcestershire, thyme, garlic powder, salt and pepper. Glaze is ketchup with sugar added. Like @gfweb I cook it free-form. I can post the exact recipe if folks are interested. A recent one from last week:
now I'm craving meatloaf...I mostly use one or another of the CI recipes that I'm very satisfied with.
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21 minutes ago, Katie Meadow said:
First let me say I did not have a mother who ever made a meatloaf. Just the word made me suspicious. Eventually I tried doing it myself, and what I have come up with is complicated and has been tweaked over many years and allows for a variety of innovations. But one thing I swear by is using a mix of meats. My favorite mix is 1/3 each of not-too-lean chuck, pork and veal. For me, the reason most meatloaf is mediocre or awful is because its main ingredients are hamburger meat, ketchup and bread. Ya gotta get away from that profile. Otherwise you've basically got a hamburger that's put in a blender and cooked in a loaf pan. Anna, if anyone can conquer meatloaf, it's you.
That's the mixture I like to use but can't always get veal here so sometimes I use more beef tho I think maybe I might try a bit of ground turkey next time. One of my better markets does have 'meatloaf mix' which is the preferred combo so I buy that if I'm in that neighborhood.
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38 minutes ago, gfron1 said:
Tons more. And more season to gather in. Mushrooms alone - I had lobsters and rare burn morels, but here there's at least 20 different varieties that I've served already. And yes, cattails are everywhere, but more importantly, safe to harvest cattails out in the woods.
Twist my arm. Here's Lexi as a pup.
I'd love to give Lexi a big smooch.
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That's a big reason why I don't make my own stock anymore...it takes up too much valuable space in the freezer that I need for other items .
However, if I cleaned out those freezers I'd have lots of extra room, but I can't talk about that.
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1 hour ago, mgaretz said:
I use granulated onion instead of powder and it doesn't clump.
Where do you get granulated?
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14 hours ago, FauxPas said:
There is a local farm here that makes salt but it's sea salt. You can let it sit for a few days so the suspended particles sink and then strain the clean water above through a fine sieve or cloth. That's all I've got. But I could put you in touch with the local salt-maker. I've never made it myself.
I LOVE Lexi. More Lexi. What does Lexi eat?
More Lexi!!!
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Penzey's Onion Powder doesn't clump...at least it never has for me.
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I admit to being frustrated when sautéing with my IP. Maybe it's operator error but I have had difficulty . Once I ditched the whole process and reverted to my range and LeCreuset. For me, it's more fiddly than it should be. That's why I'm thinking about getting the mini..it seems to be able to adjust settings more easily.
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3 minutes ago, Porthos said:
I find the center burner on my stove to be worthless. When I am cooking there is no room for a fifth pan in the middle.
Mine is similar...A long grill pan came with my GE it fits down the center but doesn't get the whole surface hot enough to cook anything. Pretty worthless,
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2 hours ago, ElsieD said:
One of the things I like about the mini pot is that you can change the sautè levels while it is on simply by using the sautè button. No need to shut it off.
Even MORE enabling!!!
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2 hours ago, cakewalk said:
Cranberry Upside Down cake. I haven't baked in ages. This was my last bag of cranberries from last year. Need to make room for the new crop.
That looks just wonderful!!!
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10 minutes ago, kayb said:
That's 'cuz y'all don't know how to cook it. Nothing better than fried okra.
Right. iI've never eaten it except in a particular canned veggy soup.
Maybe I would like it but probably will never know, it's not really a product seen much in these parts.
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1 hour ago, JoNorvelleWalker said:
But did you get the okra?
No. I didn't see okra nor would I have bought it...I'm a Northerner, therefore I do not eat okra, I,ve been taught that it is slimy and icky.
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31 minutes ago, Tropicalsenior said:
Do you know if this would work for ant hills?
Good question.
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I just got my latest order from Nuts.com. Gotta love their cashews! Also got peanuts in the shell, dark chocolate nonpareils, red locorice bites, chocolate covered espresso beans, hot chocolate mix.
Plent of egullet snacks.
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Learning about the Ozarks of my childhood: Cabins, slavery, pawpaw & wineries
in Food Traditions & Culture
Posted
YIKES! That would be scary!