Jump to content

Richard Kilgore

eGullet Society staff emeritus
 View Profile  See their activity

  • Posts

    6,424

  • Joined

  • Last visited

 Content Type 

Posts posted by Richard Kilgore

    Slow Cooker/Crock Pot: Recipes and Techniques

    in Cooking

    Posted

    Interesting, formerly. I can see how that would appeal to John Thorne. I need to subscribe to Simple Cooking. I got John's book of essays on his house a couple of months ago., and I have given a gift subscription to a cooking buddy.

    I used the standard 3 to 1 ratio if I recall correctly, but overnight may be better than three or four hours and more water sounds like a good idea in that case.

    spelling bee

    in Mexico: Cooking & Baking

    Posted

    As long suffering taqueria cooks will attest, it's a good thing you can't really hear my Spanish pronunciation here on eGullet.

    Thanks for the linguistic history, Sharon. I love that stuff.

    No esta mal. Es tamal.

    :biggrin: Thanks, Rachel.

    Cinnamon Cream Cake

    in Pastry & Baking

    Posted

    Do you mean a cinnamon sour cream cake or a cake with some sort of cinnamon cream or mousse filling?

    I don't know whether or not it uses sour cream, but that's a possibility. It does not have any filling.

    Instead of icing, I think it has a brown sugar crumbled topping and it's dusted with powdered sugar.

    Cinnamon Cream Cake

    in Pastry & Baking

    Posted

    Thanks, Neil. Here's a link to the Corner Bakery website. Click on sweets and wait for the images to rotate. A whole cake and a slice will rotate separately. I am afraid my level of non-cake baking is not going to help me describe it. It is rather moist, has cinnamon-sugar swirled through the batter, but I don't know how to dscribe the "cream cake". Perhaps someone else has seen or eaten this and can help out.

    Slow Cooker/Crock Pot: Recipes and Techniques

    in Cooking

    Posted

    joiei -- I may have been ambiguous. That was cooked for three or four hours, then three days in the fridge. I didn't add any chesse, but that will be next time. I do suggest you try them plain before adding anything else, just to see how good they are relatively plain. I tried them with just salt, pepper and butter. Then also with a little maple syrup.

    Linda -- I was concerned about that, too, but I did a cup of them in the 5 qt crock pot and it worked fine. I did stir it about once an hour.

    Slow Cooker/Crock Pot: Recipes and Techniques

    in Cooking

    Posted

    eGullet member joiei sent me a bag of his favorite grits a couple of months ago. These are from War Eagle Mill in Rogers Arkansas and are "Stone Buhr Ground Yankee Corn Grits". Now these are serious grits, and the recommended "15 - 20 minutes or until tender" usually runs to about 30" or more for me, but they are still not entirely tender. Very good nonetheless, and just as good the next day fried, of course.

    Wondering about the use of slow cookers for grits, I talked early this year with the folks at Anson Mills, and they said that a number of restaurants use slow cookers to cook their stone ground grits, which call for about four hours of stove top cooking. So with joiei's War Eagle grits in hand, I decided to try doing them in a slow cooker to see if there was any difference. I did not time it closely, but I think I cooked them about three hours, maybe a little longer. Very good and better than than the stove top half hour version. But the revelation was in the fried version of these. Very, very good the next day, but extraordinary three days later.

    Anyone else tried cooking grits in a slow cooker?

    Cinnamon Cream Cake

    in Pastry & Baking

    Posted

    Corner Bakery has a cinnamon cream cake that I would like to make. Can anyone point me to a recipe for it, or something similar? I would also be interested in hearing about any variants. For example, I think a little orange would go well with this.

    Chinois -- What's the best design?

    in Kitchen Consumer

    Posted

    I have seen two styles. One made by the French firm Gobel that has a single metal strap about one inch wide that protects the fine mesh and is separated from the mesh by about 3/4 inch. The other is Italian and has two heavy wires that run down the mesh and criss-cross at the bottom, touching the mesh from top to bottom. My impression is that the Italian design may trap particles between the wires and the mesh and be harder to keep clean. The Italian one also runs about $90 vs $65 for the French.

    What's been your experience? Any reason to choose one over the other?

    Migas - what is this dish?

    in Texas: Cooking & Baking

    Posted

    Welcome to eGullet, Casemnor. Thanks for posting.

    I am not sure about the origin of migas. In Robb Walsh's book, he doesn't tack down the history of migas precisely, but does say that there is a Spanish version using torn bread, a Mexican version using torn tortillas, and a Tex-Mex version using crumbled tortilla chips. He also quotes Robert Amaya of Austin's Taco Village as saying that it was called both migas and migajas when he was growing up in Corpus Christi, where it was made with torn tortillas.

    Chili

    in Cooking

    Posted

    I agree with Linda. I have cooked a lot of Chili over the years, and eaten even more, but Huevo del Toro's "Work in Progress Chili" is the best Chili I have had the priviledge of knowing. While I can't help but tinker and riff on any recipe, his would be fine just-as-is forever.

    Check it out when the new RecipeGullet is up and running.

    The Food Processor Topic

    in Kitchen Consumer

    Posted

    I have an old Cuisinart DLC-10E. I have used it very little in the past, but am using it more now for making pie dough. There are some things it probably does better than any other tool, for example the cranberry-orange relish I make every Thanksgiving. It sounds right for the things you want to do with it. Have fun!

×
×
  • Create New...