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tedwin

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Posts posted by tedwin

    Gilded Nuts

    in Pastry & Baking

    Posted

    Thanks all!

    Baroness - It's a Food Network recipe from a catering company, so, it's anyones guess if it's trustworthy. It does get high marks from those who have tried it. And yes, using NONSTICK cooking spray seems counter-intuitive but, then again, I've never heard of STICKY cooking spray.

    tmriga, JeanneCake & pastrygirl - Using luster dust or gold spray does sound like a more sane approach. Thanks for the suggestions.

    Gilded Nuts

    in Pastry & Baking

    Posted

    I'd like to prepare a recipe which calls for gilded hazelnuts. The instructions say to spray the toasted nuts with nonstick cooking spray then place on gold leaf and brush the gold onto the nut. Should I be looking for complete sheets of edible gold leaf or gold leaf flakes?

    Christmas Cookies

    in Pastry & Baking

    Posted

    Ha!  That's exactly how I felt about Martha and her gingersnap palmiers!  What a waste of money and time. 

    Sugar Plum,

    I tried Martha's gingersnap palmiers this year too. I made a homemade puff which expanded beautifully but all the palmiers unfurled in the oven so they came out looking like giant 'C's rather than elephant ears. They tasted great but looked nothing like the picture in her book.

    Ed

    Pawpaw ice cream

    in Pastry & Baking

    Posted

    This past weekend, Slow Food recognized producer Neal Peterson for his work on pawpaws with the Betsy Lydon award. A pawpaw dinner was prepared at Savoy Restaurant in NYC. Chef Peter Hoffman prepared excellent pawpaw daiquiris and a pawpaw sorbet but the best dish of the evening was a crawdad and pawpaw salad with trinidad pepper vinaigrette.

    Making Caramel Sauce

    in Pastry & Baking

    Posted · Edited by tedwin (log)

    I made the sauce early in the day and left it in the pot. When it came time to use the sauce, it had crystallized. I reheated the sauce, stirred and it returned to it's liquid state. I poured it into a thermos, hoping to keep it warm and in its liquid state but in less than 10 mins. it had recrystallized in the thermos.

    Perhaps I should have poured it out of the pot as soon as it was made?

    Zinc Countertops

    in Kitchen Consumer

    Posted

    I am installing a kitchen in a historic house and am interested in using zinc countertops for their durability and natural patina. I know my grandparents had a zinc covered worktable in their kitchen but it's use seems to have fallen out of favor. Anyone have experience with zinc countertops? Any drawbacks?

    Food Gifts

    in Food Traditions & Culture

    Posted

    For packaging, I use the assorted paper and wooden (lined with paper) loaf pans available at Sur La Table. These can then be wrapped in clear cello wrap and tied with a decorative ribbon. Also fun are the chinese carry-out containers available at the Container Store.

    West Virginia Eats

    in Southeast: Dining

    Posted

    bump

    There is also a small farmer's market in Shepherdstown on Saturdays. There were only three vendors this week (a baker, somebody with salad mix, and somebody with seedlings) but apparently it swells to 10 or so vendors in peak season, including two dairies. The market is close to the main entrance to Shepherd University on German Street.

    I think the Sunday farmers market in Sheperdstown is a bit larger. Last weekend they had about 12 stands. Really beautiful stuff. The Sunday market is behind the town library.

    Pasta Equipment: Rollers, Extruders, etc.

    in Kitchen Consumer

    Posted

    I have an Atlas and they hold up just fine but, if you have a KitchenAid mixer, I'd also recommend their pasta roller attachment. At just under $100, it's about twice what I paid for my Atlas but it speeds things up and allows you two free hands (which is helpful when you're handling a long piece of pasta dough). I also like that it sits much higher off the counter top which gives you more maneuvering room.

    Inn at Little Washington

    in D.C. & DelMarVa: Dining

    Posted

    I still think that the Inn at Little Washington remains a special treat. The food, service, decor and setting are a winning combination that'd be hard to beat. But, more and more, I think that there are new fine restaurants in their league right here in town. So, I don't think the the ILW has declined so much as others have risen to meet their level of excellence.

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