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Posts posted by TdeV

  1. On 4/17/2022 at 3:33 PM, Darienne said:

    My long time go to dessert is a lemon or lime cheese pie with a chocolate ganache topping.  It's this amazing cheese pie which calls for only one egg and it actually predates my interest in cooking.  From an old Culinary Arts Institute cheese cookbook, 1982.


    Made it for Easter dinner today after a hiatus of 11 months with no dairy, no gluten, no alcohol, no caffeine , (no fun).  Hope my system weathers it well....


    I'm sorry to be so late, Darienne, but could you say more about this pie? Perhaps a recipe?

    • Like 1
  2. Hope this is the right place to post.

    I have some pizza dough, made by bread machine, which has been sitting in the fridge for a while. It uses 572 g flour with 60% hydration and 3/4 teaspoon (2.63g) of yeast. Because of the low yeast, the bread can be used after 3 days for the next 8-10 days. At the tail end, pizza from this dough ends up very cracker-like.


    I can't find notes for when I made this batch, but the dough has lost its puffiness and looks a bit wet.


    Can I revitalize this dough? How?

  3. @Anna N, it *used to be* that the ebook license was for one device, but Amazon opened up their DRM to multiple devices connected to one (your) Amazon account. In the modern world, you couldn't send me an ebook from your device; my system would not be able to read it because of DRM. It's possible that there is now also some kind of "one family" licensing for Amazon, so that your son or daughter could also read an ebook you have purchased; I have heard of such a thing but don't know any details.


    Apple uses epub ebook format, amazon kindle uses mobi (plus some others). *Without* DRM the ebook could be read on *any* device. Getting rid of the DRM requires a savvy technical computer person.

    • Like 1
  4. Lamb shoulder chops purchased from the farmer (rancher) frozen. Two are approximately one pound each and two are just over a pound together. They are all about 1 1/4" thick. Each is wrapped in a waxy paper (looks a bit like a paper towel) which is frozen into the meat. I would have to partially defrost the meat to remove this paper. DH thinks each has a bone but I can't see any bone (course the paper is in the way 🙄).


    Is there any danger using sous vide with this paper?


    Any recommendations for time and temp?

  5. 15 hours ago, heidih said:

    Uuhhmmm you pay for eGullet? What the hey?  OK donor - but the site is free


    Actually, *somebody* has to pay for egullet.  I choose to so a couple others don't have to, but that's not really the point.


    The question was what food-related reading material we pay for. Of other stuff, I pay for Fine Gardening magazine but I've never had a subscription to Fine Cooking magazine. Partly that's because I keep a lot of recipes in an online note keeping system and it's an incredible hassle to get printed recipes into Evernote (scanning, cropping, etc.).


    There are websites which I donate to but I think none is food-related. I'm very wary of the subsciption model; I just don't like my credit card hanging out where somebody may decide to charge it, and I might not notice. :(

    • Like 2
  6. These are all the strawberries after ~7 hours. They're dry on the outside but still fairly squishy. Went back into the APO this morning.





    Following the Gangloff book, the rhubarb was dipped in boiling water for 75 seconds. This rhubarb is mostly green. It's okay to eat, yes?





    And, there's still room, so I threw in these tired bananas. I put a heaping tablespoon of citric acid into a bowl, then dipped in the bananas.




    These photos are not mounting the same way I see them, but I don't know why.


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